Winery SharphamBarrel Fermented
White wine
This wine generally goes well with
The Barrel Fermented of the Winery Sharpham is in the top 10 of wines of Devon.
Wine flavors and olphactive analysis
On the nose the Barrel Fermented of Winery Sharpham in the region of England often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Details and technical informations about Winery Sharpham's Barrel Fermented.
Discover the grape variety: Madeleine angevine
Aromatic, fresh dry whites with a pale hue, a supple palate and preserved acidity, with delicate notes of light muscat, citrus, white flowers, apple and florals. Thirst-quenching, drink young. Very early-ripening variety suited to northern climates: a quiet star of modern English wines, also grown in the Pacific Northwest and Anjou. Hybrid created in 1857 by Moreau-Robert in Anjou (madeleine royale × précoce de Malingre).
Last vintages of this wine
The best vintages of Barrel Fermented from Winery Sharpham are 2016, 2014, 0, 2013
Informations about the Winery Sharpham
The Winery Sharpham is one of of the world's greatest estates. It offers 18 wines for sale in the of Devon to come and discover on site or to buy online.
The wine region of Devon
County of south-west England along a 20 km coastal strip between Lyme Regis and Torquay, temperate oceanic climate warmed by the Gulf Stream. Signature traditional-method sparkling wines: Chardonnay, Pinot Noir and Pinot Meunier with fine bubbles of green apple, lemon, white flowers, brioche and chalky notes. Signature Bacchus in still whites (Sauvignon-like, elderflower, citrus, lively). Madeleine Angevine, Seyval Blanc and Solaris for hybrid whites.
The wine region of England
Quality renaissance of English wine, signature in traditional-method sparklers. On chalk soils identical to Champagne's (South-East), fine, taut bubbles with signature notes of green apple, lemon, white flowers, brioche and chalk, the vivid acidity of a cool climate. Based on Chardonnay, Pinot Noir and Meunier. Still wines a minority: aromatic Bacchus (elderflower, cut grass — the English identity), fresh Pinot Noir.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
