Flavours and aromas of the latest wines

Compounds produced during the fermentation process which are similar to those found in a variety of fruits/plants/other substances give rise to complex flavours and aromas and individuals detection of these compounds is varied and unique to them.

Madeleine Angevine grapes combined with a little Seyval Blanc and Phoenix are used to create Hendred Spring. The result is a fresh and light wine with a floral aroma with hints of lime, melon and peach.
The new Hendred Brut is bursting with bubbles and as refreshing as ever with zingy citrus and orchard flavours.