Harrow and Hope Pinot Meunier 2019
English Sparkling Wine
England, England
Regular price£229.14
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Arriving: In Stock
| Style: Sparkling | Packaging: OCC |
| ABV: 12.0% | Closure: |
| Organic: | Drink from: 2023 |
| Biodynamic: No | Drink to: 2028 |
| Grapes: 100% PInot Meunier | |
Critic scores
93 VM, 17.5 JR, 95 IWC, 94 GM
Critic reviews
"The 2019 Brut Pinot Meunier, disgorged in March 2023, spent 34 months on lees. Kaye and Henry Laithwaite do not make this wine every year. An initial lactic note on the nose dissipates to reveal chalky lemon creaminess. The palate reveals deep chalkiness and a serene creamy core, tightly coiled yet fizzing with tiny fine bubbles that carry lemony blackcurrant charm. This beautifully tight, intriguing wine unfolds slowly with resonant depth. Give it time—both to mature and once in the glass—to come out of its shell."
Anne Krebiehl MW, February 2025, Vinous.com
"Full bottle 1,606 g. 100% Pinot Meunier and their first release of this label. 15% was fermented in oak. Bottled 6 May 2020, disgorged 20 October 2022. Dosage 6.2 g/l, TA 7.6 g/l. Smells like roasted apricots and almonds. Nutty, broad and swirling with flavour and character. Really unusual and really intense. Apricots, and apricot acidity, singing with ripeness and cello-string tension. Salt and pepper crunchiness. Savoury, sweet and rather like breathing in the air of a bakery first thing in the morning as the hot loaves are coming out the ovens. Like wheatgerm and panko breadcrumbs tossed in butter and toasted to a crisp. Tiny, spiky bubbles. Crackling with acidity and cackling with life. I love this! It makes me hanker for a hot, cheesy gougère. (TC)"
Tamlyn Currin, November 2023, JancisRobinson.com
Anne Krebiehl MW, February 2025, Vinous.com
"Full bottle 1,606 g. 100% Pinot Meunier and their first release of this label. 15% was fermented in oak. Bottled 6 May 2020, disgorged 20 October 2022. Dosage 6.2 g/l, TA 7.6 g/l. Smells like roasted apricots and almonds. Nutty, broad and swirling with flavour and character. Really unusual and really intense. Apricots, and apricot acidity, singing with ripeness and cello-string tension. Salt and pepper crunchiness. Savoury, sweet and rather like breathing in the air of a bakery first thing in the morning as the hot loaves are coming out the ovens. Like wheatgerm and panko breadcrumbs tossed in butter and toasted to a crisp. Tiny, spiky bubbles. Crackling with acidity and cackling with life. I love this! It makes me hanker for a hot, cheesy gougère. (TC)"
Tamlyn Currin, November 2023, JancisRobinson.com
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