Showing all 2 results

  • Sale!

    Cabernet Noir

    Cabernet Noir 2016



    THE GRAPE- 100% English Cabernet Noir grapes grown on the estate. A Swiss hybrid of Cabernet Sauvignon and an unknown variety develop by Valentin Blattner in 1991. It is a resistant to mildews so requires lower or no chemical input both in the vineyard and winery. The variety has a is a slower growing variety due to its smaller leaves and canopy development. Picked late from the single plot and beautifully clean bunches. 

    APPEARANCE – Midnight dark

    NOSE – Dark fruit, currants, bel pepper and vanilla.

    TASTE – Like a rich American cabernet. The flavours of ripe damsons, dark fruits black and bell pepper. Potentially the fullest bodied red wine in the UK we are very proud of the production

    COMPLEMENTS –Great in front of a warm fire or wholesome foods

    Alcohol                     13.5%

    Ph                               TBC

    Residual Sugar         TBC

    Sulphur                     TBC

    Tartaric Acid            TBC

    HOW IS IT MADE– By getting it into the winery quickly, removing the stems from the bunches and macerating for 10 days punching down the skins into the must encouraging the interaction with the skins and fermenting juices. One third is fermented and aged in barrel during malolactic and then on lees for 6 months. After it is racked and bottled

    CONSUME –Now –  16-20°C

    Suitable for Vegetarians

    Low Sulphate Wine

    £25 £2000 Buy now
  • Ortega

    Ortega 2017




    THE GRAPE- 100% English Ortega grapes grown on the estate. Created in 1948 by Hans Breider in Germany the Hybrid of Muller-Thurgau and Siegrrebe produces a lush bright green canopy with white tips. The bushy canopy encouraged mildews but also bountiful bunches at a higher Oechsle. Its named after the contemporary poet and philosopher José Ortega y Gasset.

    APPEARANCE – Golden, with a slight spritz.

    NOSE – Ortega wines have aromas of Muscat and peach and are high in extract however fruit shines through in this vintage.

    TASTE – Delicious, complex and long on the palette.

    COMPLEMENTS –Perfect aperitif or great with fish, shellfish, spicy or rich foods such as a Sunday lunch.

    Alcohol                     12%

    Ph                               3.33

    Residual Sugar         <1.2 G/L

    Sulphur                     <0.02 G/L

    Tartaric Acid            5.4 G/L

    HOW IS IT MADE– By getting the hand picked bunches into the winery from vine to press within the hour, fermenting slowly in stainless steel and resting on lees to mellow before racking, filtering and bottling.

    CONSUME –Now, Chilled.

    Keep cellared, best before December 2020

    Suitable for vegetarians and vegans

    £1200 Buy now