RB|23 Rosé
£39
A dry sparkling rosé made from 70% Pinot Noir and 30% Pinot Meunier. It spent at least three years on the lees before release.
2009
Exton, Southampton
Founded in 2009 by Malcolm Isaac MBE, Exton Park grows its own grapes and makes every wine on the estate. Its signature Reserve Blends draw on a library dating to 2011, allowing the team to combine the strengths of different seasons. Limited vintage releases add another expression of the vineyard.
Nine plots of Chardonnay, Pinot Noir and Pinot Meunier occupy varied chalk slopes in the South Downs. Different aspects, soil depths and shelter create a range of growing conditions. Vineyard Director Fred Langdale leads the estate’s growing and sustainability work, supporting biodiversity through cover crops, wildflowers and grazing.
WINEMAKER
Consultant Winemaker Corinne Seely developed Exton Park’s Reserve Blend approach after joining in 2011. Assistant Winemaker Nick Knight works closely with her and manages the winery’s day-to-day operation, combining separately held wines to build the character of each cuvée.
The Collection
£39
A dry sparkling rosé made from 70% Pinot Noir and 30% Pinot Meunier. It spent at least three years on the lees before release.
£43
A Blanc de Noirs made entirely from Pinot Noir and blended from an average of 28 reserve wines. It spent at least three years on the lees.
£39
Exton Park’s RB|32 blends 60% Pinot Noir and 40% Chardonnay from an average of 32 reserve wines. It spent at least three years on the lees.
£49
A Blanc de Blancs made entirely from Chardonnay and blended from an average of 45 reserve wines. It spent at least three years on the lees.
Visits by advance booking. Friday tours run 11:00–12:30 from March to October, with selected Saturday dates also available. This is a private estate without published daily walk-in opening hours.
Book through the estate website. Friday tours cost £50 per person and last around 90 minutes; selected tour-and-lunch experiences cost £75. Public experiences are for over-18s. Contact the team about mobility, dietary or other requirements before booking.