2013 Digby Fine English Blanc de Blancs Brut
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Tasting notes
This is the first Blanc de Blancs released by Digby, from the 2013 vintage – the same year that the project launched onto the English wine scene. From a cool vintage, the fruit was sourced from two vineyards – one in Hampshire and the other in Dorset, with around a quarter of the wine fermented in oak. This was made under Dermot Sugrue – one of the most famous names in English wine – and disgorged in April 2023 (dosage 6.5g/l), spending almost a decade on lees. The result is a seriously impressive sparkling wine – and even more so for the price. The nose speaks of its long ageing, with yeasty, leesy tones alongside lemon curd and sweeter honeysuckle. The palate is vivid – bright with greengage, green apple and lemon built around a core of mouthwatering acidity. Creamy textured, pillowy soft, it’s long and saline with hints of biscuity richness and a pure mineral note on the finish. A serious wine that is drinking beautifully now.
Critic scores
Average Score
Anne Krebiehl MW, Vinous
Decanter
More reviews and scores
The 2013 Brut Blanc de Blancs, made from Hampshire and Dorset fruit grown on greensand and clay, was fermented mainly in stainless steel with some oak and partial malolactic fermentation. This is the rst Blanc de Blancs released by Digby—and what a wine it is. After spending nine years on lees, the wine oers a nose of oatmeal, lemon and dried corn husk. Its straw gold color indicates some age, yet the nose remains dew fresh. The palate is beautifully salty and intense, elegant and bright, with a scent of crisp yellow apple, lemony smoothness and salty shortcrust pastry tones. Superbly tiny bubbles lend a sense of creaminess and intensify these gorgeous avors. This is simply wonderful with much more mileage ahead. Disgorged: April 2023.
59% of the Chardonnay used for this 10-year-old Blanc de Blancs comes from greensand soils in Hampshire, with the remainder sourced from clay soils in Dorset. 27% of the base wine was fermented in oak, and it underwent a nine-year journey on lees, with an additional year under cork. The wine opens with a savoury nose, revealing undergrowth and caramelized yellow apple, accompanied by freshly peeled citrus zest. The palate is dominated by complex tertiary characters, featuring umami soy sauce, tar and bruised apple, leading to a rich undertone of yeast and honey-roasted nuts, seasoned with sweet spices. Still showcases plenty of life and energy with its vivid acidity.