Ancre Hill Blanc de Blancs
£37.15
Ancre Hill’s Blanc de Blancs spends more than four years on the lees and is finished without dosage for a very dry style.
2004
Monmouth
Richard and Joy Morris established Ancre Hill Estates near Monmouth in 2004. The estate developed around biodynamic farming and gained full Demeter accreditation in 2014. Its range includes traditional-method sparkling wines, pét-nats and still wines. Fermentation with naturally occurring yeasts and extended ageing are central to the winemaking approach.
The estate has nine hectares of vines on south-facing slopes around Monmouth. Mudstone, sandstone and limestone occur across the sites, with sandier ground at Newton Court. Biodynamic practices include plant preparations, composting and mixed planting. The straw-bale winery has a living roof and ecological wastewater treatment pools.
WINEMAKER
Richard Morris and Jean du Plessis share responsibility for Ancre Hill’s wines. They use naturally occurring yeasts and a combination of concrete eggs, oak and stainless steel. Extended lees ageing and minimal intervention allow differences between the harvests to remain apparent in the wines.
The Collection
£37.15
Ancre Hill’s Blanc de Blancs spends more than four years on the lees and is finished without dosage for a very dry style.
£37.15
Ancre Hill’s Blanc de Noirs is aged for four years and nine months on the lees, with no dosage added at disgorgement.
£18.50
A lightly sparkling pink wine bottled before fermentation is complete, allowing the bubbles to develop naturally in the bottle.
£24.60
A Welsh sparkling wine from Ancre Hill, aged for five years on the lees, with citrus and apple flavours.
Other visitor facility
The vineyard is closed to visitors and no longer operates a cellar door.