The Hindleap vineyard was planted in 2005 on chalk and sandstone soils adjacent to the Bluebell Railway and fringes of the Ashdown Forest. Like Champagne, it is produced by the traditional method, re-fermented and aged on the lees in bottle. This vibrant Blanc de Blancs uses the estate's best Chardonnay grapes slowly matured to capture a fine mousse and crisp citrus palate preceded by aromas of quince, brioche and elderflower.