A sprightly English Sparkling rosé bursting with summer pudding fruit. But it’s not just all fruit: there is a slight praline nuttiness and a caramelisation in the background, which gives the wine some complexity. On the palate it is soft and round and still full of red fruits. It is both easy drinking yet structured and serious enough to make a fine apéritif. Sassy, summery and fun.
Try this with a seared tuna steak.
"This wine is really fun with sherbety summer berries that are pure, ripe and fresh. There's a real skill in making a wine this precise and clean while keeping all the aromatics and flavours that give it life."
Flint were the first English producer to begin to make wine using the Charmat method, which is now becoming widely recognised as a style that is very much suited to England's climate. Initially it was a bit of an experiment for them, but winemaker Ben seems to have stumbled upon a winning recipe, predominantly using four intensely aromatic German grape varieties (Solaris, Reichenstiner, Cabernet Cortis and Rondo). They are all pressed very gently immediately after picking and fermented with aromatic yeast strains. A small portion of the wine is then aged in oak barrels and then Ben stirs the lees (yeast sediment) every week to encourage texture and complexity not normally found in Prosecco style wines.