Making traditional method fizz involves a long set of precise processes which culminate in the crucial final step: dosage. This addition of a mixture of wine and sugar after disgorging (the removal of yeast lees) plays a key role in balancing a wine's natural acidity. Dosage is basically a bit like seasoning in cooking. Our aim is to find the sweet spot where the wine's components - fruit, acidity and texture - make something which is more than the sum of its parts. Everything pops when you get the levels right, and that’s what we’re always looking for.
Our recent dosage trials focused on three of our sparkling wines: Pelegrim, Blanc de Blancs, and a Special Cuvée. These trials involved blind tastings with varying dosage levels to determine the optimal balance for each wine.
Fruit ferments differently, at different speeds and in different ways. Each vintage gives us a whole new set of phenolics, sugars and acids to work with. Whilst much of winemaking is science, for dosage we go with our gut. Not everyone agreed unanimously but having an intimate understanding of the winemaking and vineyard teams' palates helps us to navigate to the right decision.
Even a single gram per litre difference in dosage can profoundly alter a wine's profile. A slightly higher dosage can enhance the fruit and balance acidity, while a lower dosage can accentuate freshness and minerality. The goal is to achieve something which tastes whole, and integrated, where all elements of the wine work together to make something magic.
We think we’ve done it and you’ll be able to taste these wines soon and let us know if you agree.
