Sugrue South Downs #ZODO NV

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Description

Famous wine critic, Neal Martin, describes this outstanding release as “a killer English sparkling wine that is one of the most Champagne-like in style”. That said, Sugrue South Downs #ZODO is a quintessentially English sparkling. It opens with a gorgeous bouquet of ripe apples, crushed stones, sea and chalk. Complex aromas are matched by vibrant acidity and dense flavours on the palate. The blend is 60% Chardonnay and 40% Pinot noir. Part of the grapes were fermented in old Burgundian oak, followed by oak ageing. After the second fermentation in the bottle, the wine spent 5 years on the lees. 

Britain’s Boutique Producer Of The Year 2020, 2021 & 2023, Sugrue South Downs makes refined sparkling wines which easily rival some of the top Champagnes. #ZODO stands for ‘zero dosage’, which means no added sugar. Making zero dosage sparkling in England is a risky business. The wines here are rather acidic due to cooler climate; sugar helps to balance this acidity. However, Sugrue South Downs manages to craft a stunning, award-winning zero dosage wine year after year.

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Zero dosage
Non-vintage
12%
Aged in French oak
Serve in sparkling wine glass
7-10ºC
Brie, Crab, Creamy pasta, Fish, Grilled lobster, Mushroom risotto, Omelette, Oysters, Roast chicken, Seafood, Soft cheeses, Sushi, Truffles
Vegan
WineGB Awards 2021, Boutique Producer Of The Year

Neal Martin, Vinous Media, 94 points:

This is just a killer English sparkling wine that is one of the most Champagne-like in style. It has a very intense, delineated bouquet of Granny Smith apple, crushed stone and sea cave aromas. The palate is exquisitely balanced with fine weight and density, yet paradoxically seems nimble and light on its feet. Razor-sharp acidity and just a light twist of sour lemon on the finish. This is outstanding. Drinking window: 2021 – 2036

Sylvia Wu, Decanter Magazine, 92 points:

Aged for 5 years on the lees and one year under cork, the zero dosage (‘Zodo’) has a refreshing nose of pear, sea salt and sourdough. 50% fermented in 500l old Burgundy puncheons without malolactic fermentation, the palate is crisp and bone-dry with a mineral backbone, rich in savoury biscuit and lemon flavours.

Anne Krebiehl MW:

The palate on #ZODO is lithe and pure—slender, concentrated, fizzing with intent, essentially naked in its chalky purity.

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