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While a number of Langham's wines are fermented in a mixture of old oak and stainless steel the Pinot Noir 2019, similar to the 2018 Pinot Meunier, was fermented entirely in old oak barrels. When tasting through the parcels of wine from the 2019 vintage, the winemaking team found just a handful of barrels that tasted so exceptional that they didn’t want to hide the wine away in a blend. 



At Langham, the dosage is made from Concentrated Grape Must that is added to the wine. They like to think of this as the final seasoning that is added before the cork goes in. The amount of dosage added to a wine will determine whether it is classed as Extra Brut, Brut, Sec, Demi Sec etc. In order to be classed as Brut, a winemaker can add between 6 and 12 g per litre of dosage! A common thread with all of the current Langham Wines is that they have a fairly low dosage.


Before the dosage is added the wine devlops complex flavours over time, it undergoes primary fermentation in oak and/or stainless steel. It will then go through the second fermentation in bottles to create the fizz and spend time aging on the lees, developing more secondary flavour characteristics. Finally after around 24 months on the lees (in the case of this particular wine) the dead yeast sediment will be disgorged and the dosage added. With our Pinot Noir 2019, Langham's  team did dosage trials with a range of different amounts eg. 1g per litre, 3g per litre, and 0g per litre.


This wine showed exceptional fruit character and complexity,  deciding unanimously that it tasted at its best without any dosage addition.

Langham Pinot Noir 2019

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