Danbury Ridge Chardonnay, Producer
Danbury Ridge Wine Estate, located in the heart of Essex’s Crouch Valley, has rapidly become one of England’s most acclaimed producers. Founded with the ambition not only to make world-class Pinot Noir and Chardonnay in England, but to rival the finest examples globally, the estate combines visionary investment with an obsessive attention to detail. Every aspect, from site selection to vineyard management, is focused on producing wines of precision, elegance, and longevity. Hand-harvesting, minimal intervention, and meticulous craftsmanship define the Danbury Ridge philosophy, setting a new benchmark for English fine wine.
Danbury Ridge Chardonnay, Terroir & Winemaking
The Chardonnay grapes are sourced from Danbury Ridge’s estate vineyards, where long, sunny days and cooling coastal breezes allow slow, even ripening and exceptional flavour concentration. Each parcel is hand-picked and sorted to ensure only pristine fruit is used.
Fermentation takes place in French oak barrels from François Frères, some of the most sought-after cooperages in Burgundy. Partial malolactic fermentation and gentle bâtonnage impart texture and complexity while preserving the bright, natural acidity that defines English Chardonnay. The resulting wine is a masterclass in balance — refined, layered, and expressive of both site and season.
Danbury Ridge Chardonnay, Tasting Notes
Danbury Ridge Chardonnay displays a pale golden hue with shimmering highlights. Aromas of lemon zest, ripe pear, and white peach mingle with notes of pineapple, toasted hazelnut, and subtle vanilla from the fine oak. On the palate, it is elegant and harmonious, combining creamy texture with vibrant citrus freshness. Layers of stone fruit, gentle spice, and a touch of minerality unfold toward a long, smooth, and beautifully balanced finish. This is an exceptional example of English Chardonnay — refined, precise, and world-class.
Danbury Ridge Chardonnay food pairing suggestion: Perfect with grilled lobster, roast chicken with tarragon butter, or pan-fried halibut with lemon beurre blanc.
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