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.
Henners Rose is produced solely from grapes grown on our outstanding estate in Herstmonceux, East Sussex. We found the unique combination of warm well drained sandstone soils, a southerly aspect slope coupled with low altitude, three miles from the sea and at just 24m above sea level. Harvest usually takes place in late September. The result is perhaps the finest vineyard microclimate in the country. We take a non-interventionist approach in the winery, made possible by the quality of the fruit. Vine clones and varieties are fermented separately to allow a broad palette of wines for final blending. This wine will have spent a minimum of 30 months on lees at time of release, and a minimum of 5 months in cellar post-disgorgement to create a deliberately vibrant and fresh sparkling Rose. Dosage of 7.5g/l.
Beautifully fresh and characterful red fruit nose and palate with cranberry, strawberry and morello cherry. Balanced acidity and a lively mousse.