Fortnum and Masons sparkles with Camel Valley

Camel Valley has produced just 3,000 bottles for the shelves of the world renowned food and drink emporium. This fresh yet vibrant fizz has elegant fruity aromas providing the perfect partner to this season’s British strawberries, light canapés and, indeed, any al fresco appetiser.

In the space of ten days, one vineyard has been visited by a famous New Zealand winemaker, approached by a thirsty supermarket wanting to stock its wine after persistent demands from customers, and launched the first EU recognised Cornish regional rose.

Camel Valley Vineyards, based at Nanstallon, Bodmin, is leading the way for winemakers across the region and proving that buying local does mean buying best.

Bob Lindo, Owner of Camel Vineyard explains: “It has been a fantastic experience teaming up with Fortnum & Mason. We pride ourselves that year on year the vineyard continues to produce top quality wines. To be recognised by Fortnum & Mason is a huge honour. Working with Fortnum & Mason provides us the opportunity to supply our sparkling wine to an international audience.”

The sparkling wine is made by Sam Lindo, named UK winemaker of the Year 2007, using a blend of grapes; Seyval Blanc, Reichensteiner and Huxelrebe. This decadent sparkling is then aged on lees* for 18 months. The long growing season helps to create delicate and subtle aromas maintained through careful practice in the winery

Tim French, wine buyer for Fortnum & Mason adds: “The English sparkling wine market is growing and we are seeing more and more wineries successfully competing against the more established international competition. We decided to work with Camel Valley as they stood out as a leader of England’s developing sparkling wine industry. It is exciting times for English sparkling wine and we are delighted to champion the finest examples at Fortnum’s.”

Fortnum & Mason English Sparkling, Camel Valley 2006 will be available from July priced £23.50.

*Lees are the yeasts and other by products left in the bottle after the second fermentation. Longer aging on the lees gives greater character to the wine.

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