Matt Gregory also known as the English Winemaker making hands off, wild yeast natural wines in the heart of Leicestershire from PIWI and vitis vinifera varieties this has Bacchus Solaris Seyval Regent Pinot Noir and Pinot Gris

Matt Gregory. The Field Blend

  • 1900

Matt Gregory The English Winemaker.
Grapes: Solaris 35%, Seyval 30%, Bacchus 10%, Regent 10%. Pinot Noir 10%, Pinot Gris 5%
(percentages are approximate)

55 twenty litre kegs and 525 bottles


Matt Gregory (The English Winemaker) producer page

Solaris was first to be picked and was fermented 50% whole bunch and 50% pressed juice and left for two weeks post alcoholic fermentation before being pressed to tank. The balance of the grapes were the last to be picked, they were destemmed and co-fermented on skins for a week before being pressed. The co-ferment established a yeast flor or veil and was aged under it for 3 months. Sulphur was added at the rate of 20ppm just before bottling but the wine was not fined or filtered.

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