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Bel & the Dragon Blanc de Blancs

For a number of years now we’ve watched the English wine movement go from strength to strength, and have been proud to offer sparkling wine from award-winning local producers by the glass across all Bel & the Dragon sites – as well as some of our teams helping out with the harvest on occasion.

It’s always been our ambition to add an own-label English sparkling wine to our collection, to join our much loved own-label Bel & the Dragon Burgundies (produced for us by the inimitable Olivier Leflaive), and Bel & the Dragon Gin (crafted by the team at Corner 53 in Clanfield).

So, we’re incredibly excited to introduce our very own Bel & the Dragon Blanc de Blancs this September.

Produced for us by the wonderful team at Albury Organic Vineyard, just down the road from Bel & the Dragon Churt, the fruit is sourced from Albury’s own vineyards within the Surrey Hills Area of Outstanding Natural Beauty. Albury’s vineyards are managed in accordance with organic and biodynamic principles and the wines are made at Denbies Estate in Surrey under the watchful eye of English wine champion John Worontshak. The Blanc de Blancs style – made using only white grapes, in this case Seyval Blanc – makes for a lighter, more elegant wine that can be enjoyed at any time.

Embarking on this project has further strengthened our commitment to supporting the English wine industry in general, and working with quality, ethical producers like Albury in particular, and we’re looking forward to getting stuck into helping produce future vintages (under careful supervision of course…).

The wine officially launches on our menus from September 17th and we’ll be giving away tasters in site over the weekend of 18th – 20th September, so please ask one of our team.

Tasting Notes: Light green apple, citrus (lemon) and hay, and a touch of brioche richness; with well-integrated dosage and a crisp finish.

FAQ

Grape Variety

100% Seyval Blanc (current vintage), harvested entirely from the Longwells vineyard

Production Method

Traditional method (aka Methode Champenoise, ie secondary fermentation in bottle)

Produced

Wine produced under Litmus Wines / John Worontschak supervision at Denbies Estate in Surrey.

Winemaking

Bottled March 2019 after 15 months on lees.
11g/l residual sugar (Brut).

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