Chardonnay 48%, Pinot Noir 33%, Pinot Meunier 17%, Pinot Gris 2%. Acidity 8.3g/L and residual sugar 9g/L. 2013 was unseasonably cold in April and May, which delayed budburst by two weeks. Then there was very hot weather throughout July. The successful flowering enabled healthy fruit set which led to good yields across all the Hattingley Valley sites. Harvest started on 2nd October and ended on 5th November. The grapes achieved good sugar levels with sufficient acidity for premium sparkling wine. After the grapes were harvested, 25% of the total blend was barrel-fermented in three- and four-year-old white Burgundy and Bordeaux barrels, giving the wine lovely texture and richness. The wine spent eight months on its fermentation lees. There was no stirring or addition of sulphur dioxide, with occasional topping up. The wine spent 12 months ageing on lees with a further two months on lees after disgorging. The 2013 Classic Cuvée is pale gold in colour. It has a well-developed nose showing a hint of autolysis with some subtle oak character. The balanced palate has crisp acidity and fine mousse. It has delicate toasty characteristics from the ageing on lees, while the gentle oak adds complexity.