Ridgeview, 'Cavendish', Sussex

The cascade of fine bubbles leads to expressive red berry and almond aromas surrounding a vibrant yet rounded palate, evocative of raspberry frangipane with a streak of bergamot orange and gentle spice.

Producer Note

Founded by Mike and Chris Roberts in 1995, Ridgeview produces world-class sparkling wine in Sussex, focusing on quality and sustainability from vine to glass. The English wine industry is now thriving, to which Ridgeview's pioneering spirit has contributed immensely and Mike Roberts was awarded an MBE in 2011 as recognition. Today, Ridgeview is led by the second generation of the Roberts family; siblings Tamara Roberts as CEO and Simon Roberts, Head Winemaker, producing a globally acclaimed, award-winning range of delicately crafted English Sparkling Wines; distinctive in their purity, elegance and complexity. Winner of the IWSC 'International Winemaker of the Year' in 2018, Ridgeview wines have been served at numerous Royal occasions and State Banquets. Ridgeview is a certified B Corporation meeting the highest standards of social and environmental performance; a purpose-driven business with sustainability at its core. 

Vineyard

The grapes are sourced from the original Ridgeview vineyards, from 28-year-old vines, and carefully selected partner vineyards across Southern England. These are generally south facing sites, with free draining slopes, in and around the English South Downs, with a couple in East Anglia. The sites are on a combination of chalk, clay, gravel and sandstone soils and range between 10 to 50 metres elevation, with a cool maritime climate. Sourcing grapes from multiple vineyards allows maximising complexity and consistency. The vines are trained to Vertical Shoot Positioning, the best fit for the climate, resulting in better sunshine interception and disease management. The vines are mostly Guyot pruned, either single or double depending on vine vigour. Ridgeview is working closely with Marco Simonit to preserve older vines and ensure the longevity of younger vines, by advocating correct, gentle pruning and maintenance. The vines are managed sustainably, including annual tissue analysis, three-yearly soil analysis including soil organic matter content, annual worm count and management of the estate woodland. All grapes are hand-harvested.

Winemaking

The grapes were gently whole bunch pressed, before fermentation at 18°C to 20°C in stainless steel tanks, with selected Champagne yeasts. ‘Cavendish’ is a blend of carefully selected recent vintages and reserve wines, of which a selection underwent malolactic conversion. From harvest to bottling, the wine spent six months in stainless steel on the gross lees. Secondary fermentation took place in underground cellars where the slow, cool, traditional-method bottle fermentation lasted an average of 18 months on lees before disgorging.

Tasting Note

With a cascade of exceptionally fine bubbles, expressive red berry and almond aromas lead to a vibrant yet rounded palate, evocative of raspberry frangipane with a streak of bergamot orange. Gentle spice notes from the Pinot dominance add complexity, while the Chardonnay brings grace and poise. 

Grape

Pinot Noir 36%, Chardonnay 32%, Pinot Meunier 32%