The name Fitzrovia comes from the area of London between Bloomsbury and Camden, frequented by Sir Christopher Merret, the first person to document the traditional method in 1665. Whole-bunch pressed to limited pressure, which gives a low yield of 62% volume weight. A natural cold settling takes place without the use of enzymes. Fermentation at a moderate temperature of 16-18 C in stainless steel using natural yeast. The red grapes are destemmed and fermented on skins at 25 C for 14 days. The blend is made just before malolactic fermentation is carried out.
Grape varieties: Chardonnay, Pinot Noir and Pinot Meunier
Altitude: 5-65m ASL
Vineyard age: Between 8 and 22 years old
Exposure: South and southeast
Soil: Clay and Limestone, Flint and Loam
Dosage at disgorgement: 10.5 g/l
Bottle fermentation on the lees: 12 - 18 months
Tasting Notes: A delicate salmon color with an abundance of fine bubbles. Chardonnay brings freshness and finesse, while the Pinots add the classic red fruits for which England is so acclaimed. A raspberry and redcurrant nose carries through to a fresh fruit-driven palate.
91 points, Wine and Spirits
90 Points, Wine Enthusiast