An extremely dry Summer with record temperatures and some water stress resulted in low yields, exceptional ripeness, and superb aromatics. We harvested between the end of September and early October, hand-picking across six parcels. 68% of the fruit was taken from our own estate and the rest from partner vineyards in Essex and Oxfordshire.
Individual batches of fruit were pressed under nitrogen, either as whole bunches (31%) or crushed berries (69%), and fermented in stainless steel using different yeast strains and fermentation temperatures. No sugar additions were made, and malolactic fermentation was blocked to leave a fresh, perfumed, and linear wine.
Full of sherbet lemon, elderflower and rose petal that is zingy on the palate with a saline and tropical pineapple finish
Picked from multiple parcels of Bacchus from our own vineyards and Martin’s Lane in Essex
100 % stainless steel fermentation and ageing
Fermented in individual lots according to vineyard parcel
Blended precisely based on the individual fermentations
No malolactic fermentation
No fining agents have been used so the wine is vegan-friendly gluten-free
Alcohol: 11 %
Residual sugar: <0.5 g/L
Titratable acidity: 8.3 g/L
