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Lyme Bay Sparkling Rosé Brut 2014

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Award-winning vintage rosé English sparkling wine from Lyme Bay in Devon, Lyme Bay Sparkling Rosé Brut 2014 is produced by the champagne method exclusively from Pinot Noir grapes. It tastes of juicy red fruits with biscuity notes

Only 6 left in stock

Only 6 left in stock

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Wine Style

Rosé Wine, Aromatic Rosé

Grape Variety

Pinot Noir

Wine Region














Drink By



Lyme Bay Sparkling Rosé Brut 2014 is fabulous pink bubbly produced from Pinot Noir grapes from Devon. Lyme Bay takes its sparkling white wine made by the champagne method from Pinot Noir grape juice – its Blanc de Noirs English Sparkling Wine – and adds some of its own red Pinot Noir still wine to achieve the lovely and quite light pink colour in this rosé English Sparkling Wine. This vintage sparkling wine is rich and mouth-filling and has a lovely fruity & floral perfume to it – juicy red fruits such as strawberries, cherries and redcurrants can be detected on the nose and on the palate. The flavours extend to those expected from lees ageing though they are quite subtle – soft biscuity, brioche notes and hints of almond. This wine drinks beautifully now and will continue to develop its richness as it matures further in bottle.

Food Pairing

Drink on its own, with canapés, smoked salmon and other oil fish like mackerel, caviar, shellfish including lobster, fish, chicken, turkey, mushrooms, truffles, parmesan cheese, sheep’s cheese, mildly spiced South East Asian food, fruit based desserts.


Serve at: 10 – 12°C

Producer's Notes

“A classic traditional method Sparkling Rosé. Appearance: A vibrant soft pink with steady fine bubbles. Nose: Wild strawberries, pepper and redcurrant. Palate: A bright, fruit-driven palate with a richness of honey and hints of brioche and almond.


A sparkling Rosé made from Pinot Noir by the assemblage method, which involves blending a small portion of Pinot Noir red wine with our Blanc de Noirs cuvée base wine.


The red wine was made from a small parcel of exceptionally ripe Burgundy clone Pinot Noir. It was hand harvested and sorted in the vineyard before being processed by gravity and given a five day cold maceration. During fermentation it received either delestage or pigeage twice daily and was pressed off before the end. Our red wine was then blended with the Blanc de Noir cuvée to give a classy fruit driven Sparkling Rosé.”


Best English Wine – Great British Food 2017 (judged by Grace Dent)


Silver Medal – IWSC 2017


Silver Medal – UK Vineyards Association Wine Awards 2017

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