Introducing:

Hambledon Vineyard
Blanc de Blancs

We're excited to introduce Hambledon Vineyard's first Blanc de Blancs NV

Based on the 2018 harvest- a landmark vintage for English wine across the board, this represents the essence of our mission here at Hambledon Vineyard. Grown on our sunny, south facing vineyards on our estate, on belemnite chalk, this provides the perfect environment for growing exceptional Chardonnay.

Elegance & Vivacity

After more than four years maturing on its lees, there is an immediate sense of freshness, Bursting with the orchard fruit aromas so typical of Hambledon and dancing with creamy apple, quince, brioche and vanilla on the palette.

Carefully Crafted

This Cuvée uses only the best Chardonnay berries from the landmark 2018 harvest, grown on the Chalk Slopes of Windmill Down.

After which, it was aged in our cellars for more than four years- and was finally finished this year with a dosage of 3.42g/l. This means our unique terroir truly shines through- an intentional choice from the beginning, six years ago.

A Simple Recipe

A Stellar Result

Raw Scallop Ceviche

  • 2 Whole scallops (sliced thinly)
  • 150g Hambledon Vineyard Blanc de Blancs
  • 10g Lemon Juice
  • 10g Salt
  • 10g Sugar
  • 30g Olive Oil
  • Chives (to taste)
  • Cayenne Pepper (to taste)

 

Method

  1. In a bowl whisk all ingredients together, except the scallops.
  2. Add the scallops to the marinade for 10 minutes, to allow them to cure.
  3. Once cured, remove the scallops and drain off excess liquid- make sure to reserve this for later.
  4. Finish the scallop with some sea salt, chopped chives, and a pinch of cayenne pepper

To Finish

  1. Place marinaded sliced scallops on a plate.
  2. Drizzle a spoon full of the marinade back over the scallops, alongside a good drizzle of olive oil.
  3. Garnish scallops with freshly sliced garden radishes, some slices of red and green grapes and Caviar.
  4. Serve alongside a glass of Hambledon Vineyard Blanc de Blancs NV.

Recipe by Hambledon Vineyard's Head Chef, Nick Edgar.

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