'Bethnal Bubbles' 3.2 Dry Hopped Sparkling Wine
2023 Pinot Noir grapes grown in Herefordshire
with Sabro, Citra and Mosaic hops
12% ABV
750ml
What’s it taste like?
Softly punchy and refreshing like a hoppy IPA with a lovely acidity and super wineyness. It’s slightly hazy which contributes to the palate weight and finish. It has aromas of coconut, citrus and tropical fruits as well as a slight saltiness on the palate.
It smells like a pale ale, tastes like an English sparkling (with a twist obviously).
After nearly 2yrs on lees in bottle this wine is a complex, punchy but delicate beast.
A pain to make, and expensive, a fancy hopped beer and an English fizz in one bottle. But it’s a beauty.
So how was it made?
The grapes were hand harvested, raced to Renegade after picking and 100% whole bunch pressed.
After primary fermentation in stainless steel tanks, the base wine was dry hopped with hop flowers (not pellets) in large tea bags (like 50cm square ones) at Sabro (50%), Citra (30%) and Mosaic (20%) for 1 week before being removed. The wine then tank aged for a number of months before additional yeast and sugar was added (a la Champagne method). The wine then underwent secondary fermentation in bottle.
After another year or so (we forget) it was gently riddled (turned on it’s head) so that the sediment from the secondary fermentation would form in the neck. It was then disgorged (the sediment frozen and popped out) before being topped up with the same wine.
No sugar or nasties were added. This wine is bone dry.
It’s slightly hazy as we did what’s called a rough riddle. We wanted a little bit of haze as this adds to the mouthfeel and aides longterm ageing, should you not drink it immediately.
Who’s the dog?
Casper is, or was, a 3 month old labrador puppy when the photo was taken. No dogs were harmed in the making of this wine.
2023 Pinot Noir grapes grown in Herefordshire
with Sabro, Citra and Mosaic hops
12% ABV
750ml
What’s it taste like?
Softly punchy and refreshing like a hoppy IPA with a lovely acidity and super wineyness. It’s slightly hazy which contributes to the palate weight and finish. It has aromas of coconut, citrus and tropical fruits as well as a slight saltiness on the palate.
It smells like a pale ale, tastes like an English sparkling (with a twist obviously).
After nearly 2yrs on lees in bottle this wine is a complex, punchy but delicate beast.
A pain to make, and expensive, a fancy hopped beer and an English fizz in one bottle. But it’s a beauty.
So how was it made?
The grapes were hand harvested, raced to Renegade after picking and 100% whole bunch pressed.
After primary fermentation in stainless steel tanks, the base wine was dry hopped with hop flowers (not pellets) in large tea bags (like 50cm square ones) at Sabro (50%), Citra (30%) and Mosaic (20%) for 1 week before being removed. The wine then tank aged for a number of months before additional yeast and sugar was added (a la Champagne method). The wine then underwent secondary fermentation in bottle.
After another year or so (we forget) it was gently riddled (turned on it’s head) so that the sediment from the secondary fermentation would form in the neck. It was then disgorged (the sediment frozen and popped out) before being topped up with the same wine.
No sugar or nasties were added. This wine is bone dry.
It’s slightly hazy as we did what’s called a rough riddle. We wanted a little bit of haze as this adds to the mouthfeel and aides longterm ageing, should you not drink it immediately.
Who’s the dog?
Casper is, or was, a 3 month old labrador puppy when the photo was taken. No dogs were harmed in the making of this wine.
2023 Pinot Noir grapes grown in Herefordshire
with Sabro, Citra and Mosaic hops
12% ABV
750ml
What’s it taste like?
Softly punchy and refreshing like a hoppy IPA with a lovely acidity and super wineyness. It’s slightly hazy which contributes to the palate weight and finish. It has aromas of coconut, citrus and tropical fruits as well as a slight saltiness on the palate.
It smells like a pale ale, tastes like an English sparkling (with a twist obviously).
After nearly 2yrs on lees in bottle this wine is a complex, punchy but delicate beast.
A pain to make, and expensive, a fancy hopped beer and an English fizz in one bottle. But it’s a beauty.
So how was it made?
The grapes were hand harvested, raced to Renegade after picking and 100% whole bunch pressed.
After primary fermentation in stainless steel tanks, the base wine was dry hopped with hop flowers (not pellets) in large tea bags (like 50cm square ones) at Sabro (50%), Citra (30%) and Mosaic (20%) for 1 week before being removed. The wine then tank aged for a number of months before additional yeast and sugar was added (a la Champagne method). The wine then underwent secondary fermentation in bottle.
After another year or so (we forget) it was gently riddled (turned on it’s head) so that the sediment from the secondary fermentation would form in the neck. It was then disgorged (the sediment frozen and popped out) before being topped up with the same wine.
No sugar or nasties were added. This wine is bone dry.
It’s slightly hazy as we did what’s called a rough riddle. We wanted a little bit of haze as this adds to the mouthfeel and aides longterm ageing, should you not drink it immediately.
Who’s the dog?
Casper is, or was, a 3 month old labrador puppy when the photo was taken. No dogs were harmed in the making of this wine.
