You all remember Steven Spurrier, right? He’s the guy who helped to orchestrate that little Parisian PR pitting Napa Valley against Bordeaux and Burgundy wines in commemoration of America’s bi-centennial in 1976. We all remember how that turned out. But he was also the man behind Bride Valley. With his love for Champagne, he pondered how to recreate delectable Champagne – outside of Champagne. He took into consideration the location of where Bride Valley would be “headquartered,” which happens to be less than 100 miles north of Reims, planted along England’s so-called “Jurassic Coast,” where limestone, chalk, and fossilized rock are de rigueur. It’s kind of like “Champagne West,” – the perfect place for stellar grape growing. The cool climate is balanced out by the tropically influenced waters of the Gulf Stream to allow for workable growing (and living) conditions among the isles.

This 2016 is an absolutely stunning example of rosé. It’s 53% pinot noir, which allows for a full, round, and fruit-forward character, while 47% chardonnay lends the wine a freshness and scintillating minerality. A minimum of 3 years on the lees follows the bar set by vintage Champagne, and a hearty dosage of 10.8 grams adds the necessary weight and amplification to bring everything into balance. The aromatics are balanced and fresh, with ruby red grapefruit, cherry blossom, and summer strawberries galore. In the mouth, the wine is light, yet substantial, with bright and zesty notes of raspberries, peaches, lemongrass, Meyer lemons, and a nicely chalky undercurrent throughout. Taste this blind against a Billecart Salmon rosé (at nearly twice the price), and tell me it doesn’t hold its own! Simply put – this is a classically styled, traditional method sparkler that massively delivers…and then some!