Oxney Organic Estate

Oxney Estate Rosé Brut NV

East Sussex, England

Blend: Chardonnay, Pinot Noir, Pinot Meunier, Seyval Blanc | 11.0% ABV


Award-winning Oxney Organic Estate, run by Norwegian Kristin Syltevik, is one of our favourite wineries, and one of the best examples of sustainable wine we can find. Winemaking is overseen by experienced winemaker Salvatore from Sicily and this English sparkling rosé is alive with the fresh fruit flavours of the English countryside. Just perfect for long summer days.

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Strawberry, raspberry and crisp green apple aromas combine with the soft, rounded mouthfeel that marks out the Oxney sparkling wine house style.

Service: Serve chilled (6-8°C)

Food Pairing: Serve as an aperitif with canapés. Hold it in your mouth and feel the fizz of the bubbles after you've eaten something salty!Serve chilled (6-8°C). Delicious on its own as an aperitif or a great accompaniment to barbecued veg.

Winemaking is overseen by founder Kristin Syltevik with Sicilian winemaker Salvatore Leone. The grapes are hand-picked and transported to the winery which is located in an old converted grade II listed oast house adjacent to the vineyard. A sustainable approach is followed in the winery with a focus on low intervention, using whole bunch pressing in small batches, natural yeasts and minimal filtration.

Hear from Salvatore here: https://youtu.be/CfLEUfIAaiE?feature=shared

Six miles north of Rye, in the village of Beckley in the south east corner of East Sussex, Oxney Organic Estate has been producing award-winning organic wines since 2014. The first vines were planted in 2012 by founders Kristin Syltevik and Paul Dobson, who run Oxney as part of a wider organic farming estate. Today Oxney is the largest estate producer of organic English wines. Oxney wines are crafted as a showcase for the naturally high-quality grapes grown in the vineyard. In the winery – a converted Grade II oasthouse – interventions are kept to a minimum to promote full fruit expression.

Planted between 2012 and 2018, Oxney’s 14 hectares of vines are located on a warm, sheltered site six miles from the English Channel and 17 metres above sea level. Vines are planted on a gentle southwest-facing slope, which maximises sun exposure and aids ripening. An adjoining ancient oak forest provides natural wind protection, helping to create excellent conditions for growing high-quality organic grapes. Four varieties are planted – Pinot Noir, Chardonnay, Pinot Meunier and Seyval Blanc. The soil is Tunbridge Wells sand – a fine sand and silt loam – above clay bedrock.

In their own words: "There’s an old saying that great wines are made in the vineyard. We couldn’t agree more – and we see organic methods as the best way to produce the quality and purity of fruit required for those wines. Our 35 acres of vines produce around 20% of all organic grapes grown in the UK and we use them to make an increasingly celebrated range of still and sparkling wines. We believe that the future of English wine is organic. The proof is in the bottle."

Pioneer (3*)

Oxney Organic Estate sets a high bar. Soil Association certified as organic, sustainability runs deep through their ethos. Norwegian founder Kristin has clearly done her research, right down to exploring more sustainable cap management in the fermentation process through to the type of solvent used to stick recycled labels to bottles. Vines are cared for by hand and all grapes are hand picked. Wines are made on-site with state of the art kit ensuring proper temperature control and gentle pneumatic pressing, which is combined with a low-intervention approach which favours wild ferments, no filtration and minimal use of SO2. The estate generates its biomass heat for its winery operations using wood chip sourced from their own coppiced woodland.

Rosé | Sparkling | 75cl | 11% ABV | SO2 48mg/l

As listed by the Eden Project, Cornwall

Cellaring: Ready to drink now.

Vinification: All grapes are picked by hand and transported to the winery next to the vineyard. Each parcel is whole bunch pressed and fermented separately with all the wines also going through malolactic fermentation (MLF). The Estate blend is a blend of different parcels across the estate, combined with reserve wines aged in both tank and Burgundy barrels to create a consistent NV style. After blending the Estate is bottled for secondary fermentation, after which it is aged on lees, and finally spent three months on cork prior to release. The dosage added is 9g/l.

Vineyard last visited by Wine&Earth's co-founders Martin & Toby in Summer 2021. Kristin is a frequent contributor to our London-based events.

  • Organic - Independently Certified

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