Domaine Evremond Classic Cuvee NV

The Classic Cuvée expresses the heart and soul of Domaine Evremond. The Kentish terroir, with its chalk soils and oceanic influence, is expressed through the wine’s minerality and precision.



Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week

United Kingdom

Bottle

Glass

Contains Sulphur Dioxide/Sulphites

Suitable for Vegans

Domaine Evremond

Domaine Evremond is the realisation of a shared dream between lifelong friends Pierre-Emmanuel Taittinger and Patrick McGrath to craft exceptional English Sparkling Wine of the highest quality.

Hatch Mansfield, 1 Brockenhurst Road, Ascot, SL5 9DJ

United Kingdom

A clear, bright autumn day, Tuesday 7th October marked the beginning of Domaine Evremond’s 2020 harvest, over a week earlier than in 2019. It was also the first day that our grapes would be pressed on site at the estate in Chilham – a monumental moment in the estate’s history.

Hatch Mansfield

Pinot Noir, Chardonnay, Pinot Meunier

NV

The Classic Cuvée stands as a quintessential expression of Domaine Evremond's winemaking philosophy. Crafted from meticulously selected grapes grown in the chalk-rich soils of Kent, this sparkling wine captures the unique character of the region's terroir. The influence of the nearby sea lends a subtle maritime freshness, while the underlying chalk imparts a distinctive mineral backbone. On the palate, the wine is defined by its elegant structure, vibrant acidity, and precision. The result is a refined and complex cuvée.

12

Domaine Evremond

Perfect as an aperitif or with canapés, smoked salmon and oysters.

Alexandre Ponnavoy

Fermented and matured exclusively in temperature-controlled stainless-steel vats, this Classic Cuvée captures the purity and precision of its fruit, preserving a vibrant, clean profile. Undergoing full malolactic conversion, the wine develops a refined texture and subtle creaminess, balancing its natural acidity with a smooth, rounded mouthfeel. Each bottle is then aged on the lees for at least three years, imparting remarkable depth and complexity.