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ZODO MV (2020)

ZODO MV (2020)

  • Just 400 bottles available – max. 2 per customer
It ain't easy making wine in a cold climate. It's even harder if you don't use sugar.
 
An essential (and much misunderstood) component of winemaking, sugar can be added at various stages to boost alcohol (chaptalisation), trigger secondary fermentation (tirage), and determine a wine's sweetness (dosage).  
 
Ever since I planted my first vineyard at Storrington Priory in West Sussex – exactly 20 years ago – I dreamt of producing a wine without any dosage, relying instead on immaculate fruit ripeness and extended ageing.
 
That dream became reality when we held back a small parcel of the extraordinary 2014 vintage of The Trouble With Dreams. Ana noticed that, as it aged slowly on its lees, the wine became beautifully balanced, composed, and flavourful. So much so that it didn't require any sugar – zero dosage. We bottled it as "ZODO" and held our breath.
 
It was a revelation. ZODO soon became a sommelier favourite, included in wine flights in some of the world's most prestigious restaurants. It was named by critic Hugh Johnson – before he invested, I might add – as one of his desert island bottles. Jancis Robinson called the 2017 release "A riposte to Selosse? A real geek's wine!", and Decanter crowned it their Wine of the Year in 2024.
 
This release of ZODO is based on the stupendous 2020 vintage. Fermented in old Burgundy barrels and spending four years on lees, it includes a small proportion of my reserve wines from 2009 and 2011. Pure, complex, and textural yet razor-edged, it is a magical pairing with oysters.
£65.00
£65.00
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Max. 2 bottles per customer
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TECHNICAL INFORMATION

  • GRAPES

    60% Chardonnay

    40% Pinot Noir

    Reserve wines from 2009 and 2011

    Dosage: <2g/L, 12% ABV

  • VINEYARD

    Mount Harry Vineyard, East Sussex

    Coldhabour Vineyard, West Sussex

    Storrington Priory Vineyard, West Sussex

  • WINEMAKING

    Fermented in 500L ex-Burgundy barrels and in stainless steel, without malolactic fermentation. Bottled in July 2021, followed by 48 months on lees. First disgorged in July 2025.

FOOD PAIRING

Focused, mineral, salty, and precise – in its first flush of youth, is there a sparkling wine better suited to oysters? Salty or cheesy snacks also work brilliantly.

With a little bottle age, ZODO unveils rich layers of creamy fruit, alongside notes of mushroom and grilled nuts, making it perfectly suited to more luxurious dishes, such smoked salmon and caviar.

WHAT THE CRITICS SAY

On previous vintages:

“Toasty and savoury on the nose, with yoghurt, lemon tart and marzipan complexity. Zingy acidity leads to a textured, generous palate of lemon curd, golden apple and white pepper spices. Complex and long, exuding crushed hazelnuts and red apple peel on a saline finish.” 96 Points, Sylvia Wu, Decanter

“A killer English sparkling wine. It has a very intense, delineated bouquet of Granny Smith apple, crushed stone and sea cave aromas. Exquisitely balanced with fine weight and density, yet paradoxically seems nimble and light on its feet. Razor-sharp acidity and just a light twist of sour lemon on the finish. Outstanding." 94 Points, Neal Martin, Vinous