NV Corallian Classic Cuvée, Langham Wine Estate

• Style: English sparkling, bone-dry, mineral-driven
• Taste: Blood orange, lemon thyme, white pepper, saline grip
• Food: Shellfish, smoked fish, soft cheeses, sushi
• Occasion: Aperitivo, date night, Sunday lunch
• Serve: 12% ABV, 4.5 bar, chill well

In the Glass — Tasting Notes

A sparkling that drinks nothing like the crowd. Built on Chardonnay (88%) with whispers of Pinot Noir and Meunier, it opens with blood orange and ripe nectarine before pivoting sharp—bay leaf, lemon thyme, white pepper—with a pronounced saline grip that lingers. At 12% ABV with 8.9g/L acidity, bone-dry and mineral-edged, this wine sits low on residual sugar and high on structural backbone.

The Winery — Langham Wine Estate

One of England's most exciting independent producers, Langham began as a hobby at a Dorset family home before Justin Langham took the helm in 2009 after studying viticulture. Head winemaker Tommy Grimshaw now leads a small, dynamic team at Crawthorne Farm, just under ten miles from the coast, where clay, flint and limestone soils drain freely and hold warmth through unpredictable summers. Jancis Robinson describes their distinctive approach as 'à la Selosse'—low-intervention, traditional method work—and the IWSC named them Sparkling Wine Producer of the Year in 2020. Grapes ferment with wild yeast in stainless steel and seasoned French oak, undergo full malolactic conversion, and age 15–18 months on lees without fining or filtration. The result is real structural poise, naturally vegan, with gentle bottle pressure (4.5 bar) that keeps focus on flavour.

At Your Table — Food Pairing & Serving

This is a wine built for shellfish, smoked fish, soft cheeses, salads and the kind of relaxed occasion where you want something dry, bracing and alive rather than decorative. The low bottle pressure and saline minerality make it especially friendly to raw fish and crustacean. Whether you've been exploring Chardonnay or Light & Crispy White Wine elsewhere in our selection, this sparkling from England reminds us that some of the finest work in wine right now is happening in the chalk and clay.