A nine-acre vineyard in Marden, Kent, owned by Nick Hall, and named by him in memory of Herbert, his grandfather. Planted with 40% Chardonnay and 30% each of Pinot Noir and Pinot Meunier and farmed organically. Handmade, Traditional Method.
Nick worked for Marketing Week and Grey International in the 1990s. He left London a number of years ago to become a winemaker in Kent. His award-winning, Herbert Hall sparkling wine brand quickly achieved cult status and was picked by the Wall Street Journal as one of the top ten sparkling wines in the World. It has been a leading force in the shifting perception of English sparkling wines from curiosity to premium.
Nick is also involved in the creation of Highgrove’s Sparkling Wine.
By his side is Kirsty Smith, who’s infectious enthusiasm for making wine reflects the vivacity and vitality of the English Wine Industry. Since graduating from Plumpton, Kirsty has been working alongside Nick to make complex, traditional method sparkling wines. Potentially one of the youngest Head Winemakers amongst all of the top UK wineries, her listings include Harrods, Fortnum & Mason, Lea & Sandeman, Le Caprice and 67 Pall Mall – and Guest Wines!
Planted with 40% Chardonnay and 30% each of Pinot Noir and Pinot Meunier, and farmed organically. Handmade, Traditional Method. Primary fermentation in stainless steel tanks with 10% of the blend fermented in oak barrels. Secondary fermentation in bottle. Malolactic fermentation adds richness while retaining the integrity of the fruit.
Chardonnay 40% Pinot Noir 30% Pinot Meunier 30%
White gold with very fine bubbles.
Honeysuckle, white peach.
Balanced acidity, gentle mousse, soft citrus and stone fruit, light autolytic characteristics and elderflower on the finish.
Good to go with Whitstable oysters, hot little new potatoes topped with cold crème fraîche & caviar, fish & chips (vegan fish and chips works just as well)
Want to get know the producer? Nick & Kirsty took part in our Vinarchy In The UK webinar series: click HERE to see their interview!