{"product_id":"mv-domaine-hugo-hugo-wiltshire-england-2022-base","title":"NV Domaine Hugo, HUGO, Wiltshire, England (2022 Base)","description":"\u003cp\u003eHugo Stewart’s story begins with pigs. For years he raised them at Botley's, the Wiltshire farm on the chalk downland that his grandmother and uncle had handed down to him. Needing a change, he rented the farm out and went to spend a year in France, a sabbatical that turned into a calling when a friend, Paul Old, visited him in the Corbières and persuaded him that they should make wine together. They co-founded Les Clos Perdus, a biodynamic domaine in the Languedoc where Hugo spent the better part of two decades learning the rhythms of organic and biodynamic viticulture. He returned to Wiltshire in 2015, convinced that the windswept chalk of Botley’s could make great sparkling wine, and planted the classic Champagne varieties. In 2018 he took his first harvest to the nearby Langham estate to be vinified by a young winemaker named Daniel Ham, who was so struck by the quality of the fruit that he talked himself into a new role. The two built a winery together at Botley’s, with Hugo concentrating on the farming and Ham on the cellar. Domaine Hugo is the only English estate admitted to Renaissance des Appellations, Nicolas Joly's international circle of committed biodynamic growers. The wines are made without added sulfites, enzymes, pumps or filtration, from a vineyard that sits within a 100-acre organic mixed farm the family has held for five generations.\u003c\/p\u003e\n\u003cp\u003eHUGO is the estate’s flagship traditional-method sparkling, drawn from chardonnay, pinot noir, pinot meunier and pinot gris grown on the chalk soils of Botley’s Farm. This release is built on the 2022 harvest, rounded out with a portion of reserve wine. The idea, uncommon in English sparkling wine, is that a single biodynamic vineyard, pressed whole and fermented without anything added, can speak for itself with complete clarity.\u003c\/p\u003e\n\u003cp\u003eThe crop is pressed slowly through a fifty-year-old Coquard, co-fermented in older Burgundy barrels on indigenous yeasts, and aged in barrel before tirage. The second fermentation is triggered with biodynamic yeast from Champagne Fleury, and the wine rests at length on its lees and further time under cork. Bottled at zero dosage, without fining. Baked apple, ripe pear, toasted brioche and almond come through first, then a long mineral close.\u003c\/p\u003e","brand":"Yes Society","offers":[{"title":"Default Title","offer_id":51730618417448,"sku":"ATMVDOMAINEHUGO750","price":100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0779\/1794\/6152\/files\/NVDomaineHugo_HUGO_Wiltshire_England_2022Base.jpg?v=1789067737","url":"https:\/\/yes-society.com\/products\/mv-domaine-hugo-hugo-wiltshire-england-2022-base","provider":"Yes Society","version":"1.0","type":"link"}