The Weyborne Oriana Golden Spur NV

A rich, expressive English sparkling wine with hazelnut, brioche, orchard fruits and citrus. Made in an oxidative style with long lees ageing.

A unique location at the highest point of the South Downs National Park in West Sussex. The vineyard at Weyborne Estate affords breathtaking views of a quintessentially English landscape.
Located at the highest point of the South Downs National Park, The Weyborne Estate enjoys breathtaking views of a perfect English landscape. Green pastures, undulating hills and lush valleys stretch as far as the eye can see into a distant horizon. Here that the River Wey begins its journey as spring waters emerge from the ancient aquifer at the northern end of the Estate, bringing life to our gardens and vineyards.​​

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

UK

Store horizontally in a cool, dark place. Serve chilled at 8–10°C.

Glass Bottle, Cork

Bottle recyclable; cork biodegradable

Contains sulphites

Vegan, Vegetarian

Weyborne

Weyborne Estate, Fernden Lane, Haslemere, GU27 3DR

UK

Weyborne Estate, Fernden Lane, Haslemere, GU27 3DR

Blackdown’s first vines were planted in 2007 and it soon became clear that this exceptional terroir, peaking at 190m above sea level, and the classic combination of Chardonnay, Pinot Noir and Pinot Meunier would enable us to create exceptional single estate, sparkling wine using the traditional method, made famous by the Champagne region.

Bibendum Offtrade

60% Chardonnay, 30% Pinot Noir, 10% Pinot Meunier

2022

England

Nose: Hazelnuts, brioche, orange, peach, summer fruits, appley texture


Palate: Delicate citrus, floral notes, minerality, bakery hints, toastiness


Finish: Lemony and well-balanced with a long, lingering finish

12%

Weybourne

Perfect with fresh seafood, poultry, creamy pasta dishes, and indulgent desserts like almond tart or apple strudel.

BENJAMIN ABRIC

Extra Brut

Traditional method; 3% barrel fermented; aged 35 months on lees; 2g/L dosage
Full Malolactic conversion
Maturation: Bottled in July 2020 and disgorged in June 2023