Matt Gregory. The Ancestral Red
Wine of England
Grapes Pinot Noir 70% Pinot Gris 30%
It is red and it is fizzy, it is an English Autumnal country walk (hips, haws, sloes) in a glass, it would have made a cracking still wine in retrospect but that is the beauty of hindsight. 10.5%
(The Jancis Robinson website rates this highly, it is behind a paywall though, and I do not have the rights to publish.)
Pinot Noir and Pinot Gris were de-stemmed, crushed and fermented together. Fermentation was kick started by the addition of Pied de Cuve culture that we started in the vineyard 10 days previously. The ferment was treated very gently throughout and not plunged or pumped over and was pressed out in a traditional basket press when alcoholic fermentation had finished. Some of its reserved juice was blended back into the wine prior to bottling. The wine was bottled without being fined or filtered and no additions were made (no added sulphur).
Production 1265 bottles
Vegan and vegetarian friendly. No egg/ milk/ allergens