Saffron Grange sits just outside Saffron Walden in Essex, a stone's throw from our Cambridge maturing rooms. Their chalk-over-boulder-clay soils and drier-than-average climate let the grapes hang well into autumn, and the 2021 harvest came in as late as Bonfire Night - the latest Saffron Grange have ever picked.
That late, sun-soaked pick has given this Blanc de Blancs real depth. It's made from 100% Chardonnay, gently pressed and then aged for 38 months on its lees before being disgorged in the summer of 2025. That's a proper stretch of time on the yeast, and the longest Saffron Grange have ever done. You can taste every month of it.
On the nose, orchard fruits, apple blossom and candied lemon. The palate opens with yuzu and white peach, building through a hint of flaky pastry into toasted hazelnut and a creamy, lingering finish. Zesty acidity runs through it from start to end, keeping everything in balance.
I'd drink it chilled on its own as an aperitif, but it really comes alive at the cheese board. Try it with Baron Bigod from Fen Farm Dairy - the rich buttery paste and the wine's bright acidity are made for each other. Wigmore or Spenwood from Village Maid Cheese will pick up the toasted hazelnut beautifully. For something more indulgent, seared scallops or a creamy chicken dish will show it off in its full stride.
A late harvest, the longest lees ageing they've ever dared, and a wine that rewards the patience.
100% Chardonnay | 11.5% ABV | Bottled May 2022 | Disgorged July 2025 | Brut (10g/l) | Vegan
