# Canterbury Rosé Brut (2018)

- **Producer:** Simpsons Wine Estate
- **Colour:** rosé
- **Type:** sparkling
- **Grapes:** Pinot Noir
- **Region:** England, United Kingdom
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €39
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 6–10 °C
- **Aromas & flavours:** grapefruit, strawberry, raspberry, lemon zest, cherry, pastry, butter, hazelnut, cream, toasted bread

## About this wine

The Simpsons Wine Estate Canterbury Rosé Brut 2018 is an English sparkling rosé from Kent, United Kingdom. It is produced by Simpsons Wine Estate, a family-run business. The wine's unique identity stems from its composition, being made entirely from Pinot Noir grapes. The estate's vineyards are situated on the chalky North Downs, a terroir known for its suitability for high-quality viticulture, particularly for sparkling wines. The 2018 vintage was a generally positive year for English wine production, contributing to the character of this particular release.

## Interesting facts

- Made from 100% Pinot Noir, a grape typically used for red wines.
- Vineyards are located on chalky soils, similar to Champagne.
- The estate is family-run, with a focus on quality English wine.
- English sparkling wine is gaining international acclaim.

## Food pairing

The wine's dry profile and red berry notes make it versatile. Its acidity cuts through richer elements like butter or cheese, while its fruit character complements lighter proteins and vegetables. The effervescence cleanses the palate, making it a good companion for a range of dishes.

## Wine making process

The Canterbury Rosé Brut is produced using the traditional method. Grapes are hand-picked and whole-bunch pressed to obtain the initial juice. This juice undergoes cold settling before primary fermentation in temperature-controlled stainless steel tanks. The wine completes malolactic fermentation and is then aged in tank. Tirage, the process of adding yeast and sugar for secondary fermentation, occurs in the spring. After secondary fermentation in the bottle, the wine ages on its lees for fifteen months, followed by four months under cork before release.