When it comes to English wine there’s a lot to shout about, not least the stunning sparkling wines from Henners. Based just 4 miles from the sea in Herstmonceux, East Sussex, the 7 acre vineyard was created in 2007 by ex-Formula One engineer, Lawrence Warr. The winery was named in honour of Larry's French ancestor, Henners Dubois, who was forced to flee Paris for England during the French Revolution in the in the late 18th Century.
Boutinot was the sole distributor of Henners from this time and developed strong ties with the winery and its wines… so when the opportunity arose 10 years later to buy the estate, they jumped at the chance. Planted with traditional Champagne varieties of Chardonnay, Pinot Noir and Pinot Meunier, the vines thrive in an idyllic microclimate created by the vineyard’s proximity to the sea, low altitude (only 24 metres above sea level) and steep, sunny, south facing slopes.
All Henners wines are hand-crafted from start to finish; with separate fermenting of varietals and their vine clones to allow a broader range of wines for final blending; extended lees ageing for added complexity; and holding back of all bottles for at least 3 years prior to release to add depth and richness to every wine. Hand-crafted with every attention to detail, our winemakers create award winning wines of depth, complexity and elegance that are perfect for any occasion.
Already a founder member of WineGB’s Sustainability Programme Henners Vineyard can now announce it is one of just 18 accredited members to have been certified as sustainable by Wine GB. This is an endorsement to Henners’ commitment to winemaking and winery management that have minimal environmental impact, as well as the ongoing promotion of biodiversity in the vineyards and protection of soils. This is no easy task to attain, requiring annual review for accreditation and ongoing improvement in methodology.
65% pinot noir, 35% pinot meunier blend of wine from fruit sourced 100% from Henners clay soils.
The fruit was hand picked and loaded into the press as whole bunches before around 10% of the remaining fruit was manually destemmed and loaded into the press on top of the whole bunches for a 12 hours maceration to draw out colour and delicate fruit flavours. Following pressing the juice was fermented 100% in stainless steel and did not undergo malolactic fermentation. The warm 2020 vintage has delivered a ripe, round, fruit-forward rose packed with red fruit character.
Seaside salinity and mandarin zest on the nose. There's a beach pebble minerality texture to the palate along with a blood orange tang. Persistent zing and lift to the finish.
Try with clam linguine with a splash of Gardner Street Rosé in there, anything with prawns or a beef carpaccio.