The vineyard at Laverstoke Park currently comprises of nine hectares of Chardonnay, Pinot Noir and Pinot Meunier. Within each of these varieties clones were selected for their suitability to produce quality organic sparkling wine in the often difficult UK growing conditions.
The vines were first planted at Laverstoke Park in 2006 with the majority following the next year. Their positioning was carefully considered to ensure ideal growing conditions. These vines are managed organically and biodynamically with the focus on developing the soil to support the vine. This involves applying Laverstoke’s own compost made on site and regular testing using the onsite laboratory to ensure the correct biology in the soil.
The chosen vine growing process sits perfectly within the overall philosophy of the farm which was started in 1996 by Jody Scheckter. His aim has always been to produce “the best tasting, healthiest food, without compromise”. The farm covers 2,500 acres of rolling Hampshire countryside certified as Biodynamic by Demeter and Organic by the Soil Association, combining 21st century science, with the most environmentally friendly farming methods available.
Their wine has been developed by Dr Tony Jordan, with a complex aroma of buttered toast and brioche showing the advantage of 4 years yeast age and over a year on cork since disgorging. It is bright yellow/gold, the hue reflects the high percentage of Pinot Noir and Pinot Meunier used in the blend. A lovely attack with toasty and yeasty flavours, which opens to a well weighted creamy mid palate and carries back to a crisp Brut finish.
The award-winning wine expert, Olly Smith, said: “Laverstoke is a vineyard destined for greatness”.
Sip Laverstoke wine at The Chewton Glen, The Bugle at Twyford and The Vineyard at Stockcross.