White Vermouth 75cl
White Vermouth 75cl
Tasting notes: Citrus, mint and fresh sage aromas leap from the glass. An alluring, multi-layered nose that marries herbs with the delicate fruit aromas typical of our sparkling wines. The palate is equally appealing, sweet with a pleasant, gentle bitterness.
Jancis Robinson Vermouth Tasting of 88 world Vermouths | 11 Jan 2021; 'Smells like minty nougat. Actually, it smells like mint fondant! It smells so clean and bracing that you want to bathe in it! Definitely in the sweet category, but as with their dry white vermouth, there is a distinct cool menthol spine to the wine that balances the sweetness with elegance and a drawing-out length.
This has a gentleness, the quality of shibui, unobtrusive beauty. Long, thanks to the graceful acidity and the tingling persistence of the botanicals'.
Our favourite cocktail: 50ml Knightor white vermouth, 100ml soda water, splash of lemon juice. Serve in a short glass with ice and garnish with a sprig of rosemary.
Quantity: Specially released in small batches, dependent on herb and Eau de Vie supply.
Winemaker Notes: The freshness of our white vermouth is accentuated by the use of one of our quality sparkling base wines, bringing much of the elegance and crispness you would expect.
A blend of 24 herbs and spices, many picked in and around Knightor, were used for our first White Vermouth. Some of the classic herbs were used such as Wormwood [Artemisia absinthium], Sage [Salvia officinalis] and Oregano [Oreganum vulgare], plus some more unusual and herein lies the key to the delicate elegance and complexity. The herbs were first infused in a fruity Eau de Vie, distilled from our own grape skins. After a short steeping period, the herb infusion was blended with one of our reserve sparkling base wines and allowed to mature and integrate for a short period before bottling.
Our consultant winemaker, Salvatore Leone introduces you to our English vermouths; a brief background of how they are made and why we are you sure you will like them as much as we do.