Grapes grown in the Pflaz, Germany.
Hand harvested then shipped by Renegade in refrigerated trucks at 2˚C direct to the London winery.
Wine fully made in London, UK.
This wine was made by destemming the grapes over a wire mesh by hand. Essentially we rub the bunches and let the grapes drop through into the fermentation tank. We do this so as to be very gentle and reduce skin breakage. The grapes then start fermenting spontaneously, without the addition of any yeast - otherwise known as wild fermentation. Naturally present yeasts are already within the winery environment and on the grape skins. Think sourdough. No additions of sugar, nutrients, or de-acidification methods/any other winemaking was used to make this wine.
The grapes were detemmed and left to ferment in our Georgian Qvevri, essentially a large, amphora style vessel. After nearly 2 weeks on the grape skins, the juice/wine was pressed off and transfered to old French oak barrels to age and go through malolactic fermentation.
The wine was bottled unfiltered and unfined, with only very minimal additions of sulphur to help the wine age in bottle and minimise oxidation.
What’s the wine like? Well as it’s completely unfiltered and unfined it’s very slightly hazy to look at in the glass. It's a stone fruity, citrus blossomy, fresh textured wine. It's unusual but not intimidating. Don't be too worried about the elongated skin contact, it's actually clean yet very complex. A wine that will evolve both in the bottle with age, or out of the bottle as it opens up in your glass.
Who is Charlie? He is a mysterious man. He works in cyber security. He lives in Mile End but we know he takes trips to the seaside as we've seen him out on the water! He was 42 when this wine was made. He likes his food and wine. He is a married man, so hands off all you potential suiters.
If anyone cares, this wine, like all our wines, is vegan friendly. This does not mean they wave to vegans in the street, they are just made without the use of any animal based winemaking products.