PLEASE NOT THAT DUE TO THE HIGHLY COMPETITIVE PRICE THIS IS ONLY AVAILABLE TO ORDER AS A PRODUCER ONLY DEAL AND OR ONLY AS A MIXED CASE FROM HUNDRED HILLS OR AS A CASE OF 6
Region: Stonor Valley, Oxfordshire, England
The Grape: 100% Chardonnay (The undisputed king of cool-climate elegance)
Let’s face it, mainstream sparkling wine can sometimes get a bit dull and predictable. But every now and then, you come across a bottle that hums with its own quiet rebellion. Enter the 2018 Library Release from Hundred Hills—a boutique Oxfordshire outfit that isn't afraid to take risks and look good doing it. This isn’t your average, simple glass of fizz; it’s an absolute masterclass in English precision that has been chilling out on its lees for a massive 72 months.
Here is the real, jargon-free breakdown of what’s actually in the glass:
The Look (Appearance)
Pour this into a glass and you get a beautiful pale gold color with these tiny, hyper-energetic streams of bubbles. It looks lively, expensive, and ready to party.
The Sniff (Aroma)
Six years of lees aging means the nose on this is deeply complex. Skip the confusing descriptors; think freshly baked buttery shortbread, warm morning croissants, and an apple crumble straight out of the oven. It’s wrapped up with a bright pop of candied lemon zest and a tiny hint of sweet, smoky oak from the traditional casks they use.
The Sip (Palate)
On the palate, this wine is broad, powerful, and brimming with attitude. Because they bypassed malolactic fermentation, it keeps a tight, precise core of vibrant acidity that hits you like a refreshing lemon sherbet. That sharpness is balanced out by a compressed intensity of dried nectarines and toasted almonds. It finishes completely bone-dry with a serious punch of chalky, saline minerality. It’s pure Mediterranean energy, but, you know... from a chilly hillside in Oxfordshire.
The Wizard's Food Match (24/7 Pairings)
This wine has a load of punchy freshness and rich, buttery depth, making it the perfect match for food that likes to show off:
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Fresh Briny Oysters: The wine’s saline, chalky structure locks arms perfectly with raw shellfish or a dressed crab.
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Pan-Seared Dover Sole: Cooked simply in a subtle butter sauce to play nice with the wine’s oak-cask richness.
- Smoked Salmon Blinis: The rich, oily salmon is effortlessly sliced through by that zero-malo, super-vibrant acidity.
