Boutique English wine, grown and made in the Teign Valley, Devon. Huxbear Vineyard was planted by Ben and Lucy Hulland in 2007 on 14 acres of south and southwest facing slopes in the Teign Valley, Devon.
A further planting was undertaken in 2013 bringing the total planted area to just over 15 acres. In the vineyard, minimum intervention vine growing and wine making practises are employed as well as integrated pest management to minimise the impact on the environment.
In the winery, which is fully off grid with most of their power produced from their onsite solar array, they also strive to reduce their impact by repurposing and reusing equipment and stainless steel tanks, and by avoiding power intensive operations that are normally standard practise in the wine industry.
Pale gold in colour, this barrel aged wine is made from 100% Chardonnay.
All the fruit was grown on the Huxbear vineyard in the Teign Valley, South Devon on vines planted in 2007. The vineyard is planted on south facing slopes at an altitude of 75-100 metres above sea level. The soil is silt loam with granite and siltstone aggregates. The vines are planted at a planting density of 3500 vines/ha.
This wine was then fermented in stainless steel and underwent a malolactic fermentation and seven months ageing in lightly toasted one year old American Oak 225l barrels.
Smooth and balanced, with fresh notes of starfruit, honeydew melon, granny-smith toffee apple, crunchy pineapple, macadamia, butter and coconut.
Good to go with late summer vegetables such as red peppers, corn, butternut squash and pumpkin (pumpkin ravioli and a rich Chardonnay is very good), local lobster, citrus spiced fried chicken wings or a decent slice of mild cheddar with salty crackers