Most English wine is produced in the south, where the majority of viticulture is centered as the climate is slightly warmer and drier. With a little help from global warming, the average annual temperatures are on the rise and the issues with grapes ripening that have long plagued England’s winemakers may soon become a thing of the past. But for now, the best regions for viticulture are along the southern strip of England’s coast, from Cornwall to Kent, and they share similar climates, soil types and grow an array of cool-climate suitable grapes varieties. Although some still wines are made, it is the traditional method sparkling that consistently captures people’s attention and also represents the majority of English wine production at over 65% of all wine made. Sussex is the first region to be awarded PDO status in England. Oastbrook's story is first of all based on the hard work and passion of winemaker and owner America Brewer. America originally hails from the Bahia region of Brazil. She now finds herself very happily settled in the English countryside with her husband Nick and daughter Gabby. She spends her days working the vines, alongside her faithful dog Lora, that she first planted back in 2018. They produce a range of award winning sparkling and still wines that reflect the exceptional micro-climate of the Rother Valley. Since its inception, Oastbrook has practiced sustainable winegrowing and winemaking. America is a firm believer in little intervention and soil health, and considers sustainability to be a generational notion. Oastbrook is a member of the new UK SWGB scheme for sustainable vineyard management. || Tasting note: This is a rich ripe; full and surprisingly generous Cuvee. Aromas of ripe lemon; pear and apple and hedgerow flowers and hints of brioche. The palate is lovely; lush and elegant and the finish long and equally luscious with a hint of shortbread & granola yoghurt from the extended ageing - the flavours of which take a while to fully open up and envelop. Phenomenal acidity. Tastes younger than 2018! || Winemaking Detail: The grapes were pressed in a traditional Coquard press. After fermentation in oak barrel, the base wines were kept separate and remained on their gross lees over winter to develop additional complexity and richness. The base wines did not go through malolactic fermentation. Bottled in May 2019, the Cuvee was disgorged March 2025 after spending 5 years (70 months on lees). || Features Golden Apple Pear Granola Floral Toasty