– A complex sparkling rose made from the Regent grape variety. Petal pink in appearance, with aromas of crushed red fruit. Delicate hints of rosehip, cranberry and raspberry on the palate with an elegant subtle finish.
– A clear pale yellow colour, this wine looks like summer in a glass. On the nose it has fresh green apple aromas coupled with scents of gooseberry, stone fruits and meadow grass. This is followed up on the palate with refreshing flavours of crisp green apple and ripe nectarine. The wine has a nice mineral aspect that is pursued by a generous citrus acidity. It is perfect on its own over a long lunch although it would also sit well with seafood and light chicken dishes.
A blend of Ortega and Phoenix grape varieties, named after the beautiful ‘Pydew’ where our vineyard is situated. An off-dry still white wine with aromas of ripe pear and apples. On the palate it’s lime citrus with lychee.
Perfect with: Rich white meat dishes or with a lovely ripe soft cheese.
Bronze Medal – Welsh Wine Competition 2017 & 2018
Ortega is a grape variety used for white wine. It was created in 1948 by Hans Breider at the Bayerischen Landesanstalt für Wein-, Obst- und Gartenbau in Würzburg and was released with varietal protection in 1981. It is a cross between Müller-Thurgau and Siegerrebe. Breider chose to name the variety in honour of the Spanish poet and philosopher José Ortega y Gasset.
Ortega ripens early, is not sensitive to frost and reaches quite high must weights, typically 20 degrees Oechsle higher than Müller-Thurgau. It is therefore often used for sweet wines, which are considered to improve with cellaring.
Phoenix is a white variety of grape of German origin used for wine. It was created by Dr. Gerhardt Alleweldt (1927-2005) at the Geilweilerhof Institute for Grape Breeding in Siebeldingen in 1964, by crossing the Vitis vinifera variety Bacchus with the hybrid grape Villard Blanc.
– Wild strawberry, red cherry and tart redcurrant freshness make this an outstanding choice for a summer’s afternoon outdoors. Made from the final 10/15% out of the press from their Blanc de Noirs production, the skins left on juice for 4-6 hours. This was followed by fermentation in stainless steel and concrete egg, then aged on gross lees for 6 months minimum, with natural MLF, no filtration or fining. Ancre Hill Estates is located in the Welsh county of Monmouthshire. The 12 hectares of vineyards are perfectly positioned on south facing slopes close to the border town of Monmouth and the Wye Valley. The estate utilises traditional Biodynamic and Organic Viticultural practices to produce the best possible fruits from carefully sourced and selected varieties with excellent heritage. The wines produced at Ancre Hill express the terroir of ancient mudstone and sandstone soils, giving the wines their character and natural flavours, with no external intervention or manipulation in the winemaking process.