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A cracking sparkler from Marlborough's Cloudy Bay
Moderate amounts of tannin mean the wine will suit meats with some fattiness
They are then blended to create a beautiful copper appearance with spicy and wooded notes
fine-tuned tannins and mineral-laced acidity that we expect from their top Pinot
Energy and generosity to enjoy immediately or tuck away for evolution and interest
English Chapter11 'Heavy Plated' Whisky Daniel Le Brun A cracking sparkler from Marlborough'sThis was distilled at St George's Distillery in Norfolk in March 2008, and it was aged in 4 casks (numbers 646, 647, 648 and 649) before bottling in May 2011. This is a heavily peated edition (the first ever heavily peated English whisky) and it was bottled at natural cask strength. Nose: Citrussy and smoky with notes of crme caramel, malt, spicy peat and a little toffee apple. Palate: Creamy, sweet and spicy with notes of oily peat smoke and custard.
