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.
2018 was a glorious vintage in England. During the season we identified parcels of vines showing the greatest potential, with good flavour development, ripeness and acidity balance.
The grapes were harvested and pressed by hand direct to barrel for fermentation. The wine went through malolactic fermentation in barrel before the barrels were blended back together. The wine was then aged in barrel for 6 months, then bottled and rested for six months before release. 3800 bottles were made.
Apple, lemon and stone fruit aromas with some toasty and buttery notes and a citrus streak. Delicate spice and creamy, textural richness from time spent in barrel.
The freshness and natural acidity of the wine gives this excellent ageing potential and it is a great match for food. Pair with roast chicken, cheese souffle or grilled fish.