Spring Case
Welcome in the new season with a few of our Spring Picks, an aromatic fizz, a crisp and refreshing white and a light, easy drinking rosé - one bottle of each of the wines below:
'Jamie' 2023 Bacchus Pet Nat
Grapes grown in Wiltshire, UK
What’s the wine like?
Dry. Elderflowers. Peach. Apricots. Aromatic and Fresh. English Sparkling wine the way it could be!!
So how was Jamie made?
So Jamie is a 'Nat Fizz' (Naturally Fizzy), the French call this style 'Pet Nat'. Essentially this wine ferments and goes fizzy in the bottle using only the naturally occurring yeasts and underlying sugar present in the grape juice. We don't add anything at all to this wine. We press the grapes, ferment the juice in chilled stainless steel tanks before transferring the still fermenting wine to bottle before the end of the first and only fermentation. In case you are not aware, Champagne, Cava, Prosecco, Cremant and almost every other sparkling wine style globally undergoes 2 fermentations.
This is a hard wine to make in a consistent, clean, fresh, predictable and repeatable style. It is not a wine you can make in a bulk, industrial style. It is a tough one to get right. We only make around 2,500 bottles of this wine a year.
We add nothing at all. So no fining, additives, sulphur, filtration or sugar, water, animal based products or riddling agents. Literally this is grape juice fermented in a bottle.
'Sara' 2023 Barrel Fermented Chardonnay
What’s the wine like?
Salty, mineral, and lemon peel-y with a unique and differentiating English twang. Some straw, spice and nut notes complete the aromatic framework of this wine. The cooler climate and winemaking touches have matched the English acidity with a creamy oak texture.
So how was Sara made?
40% was whole bunch pressed and 60% was destemmed and fermented on the skin. Both fractions fermented in stainless steel and then transferred to a mix of old and new French oak for malolactic fermentation and ageing. Weekly batonnage was applied. It was bottled after light filtration and minimal SO2 addition.
'Rhianna' 2022 Barbera Rosé
Grapes from Lombardy, Italy.
What’s the wine like?
Rhianna is a perfect wine for spring and summer, thanks to the low temperature fermentation we’ve achieved aromas of orange blossom and light red fruits, with raspberries and bright red apple on the palate. While still fruity there is a pleasing salinity that tempers the wine, making this a fresh, light rose that is versatile in food pairing as well as an easy drinking crowd pleaser.
So how was Rhianna made?
The grapes were pressed off immediately so as to make a light, subtle rose, we fermented the wine at a low temperature to preserve the aromatics, and kept the wine in stainless steel as we aimed for a fresher style.
With freshness in mind we didn’t put the wine through malolactic fermentation, but we still wanted some mouthfeel and texture so we did regular batonnage post fermentation before filtration.
Welcome in the new season with a few of our Spring Picks, an aromatic fizz, a crisp and refreshing white and a light, easy drinking rosé - one bottle of each of the wines below:
'Jamie' 2023 Bacchus Pet Nat
Grapes grown in Wiltshire, UK
What’s the wine like?
Dry. Elderflowers. Peach. Apricots. Aromatic and Fresh. English Sparkling wine the way it could be!!
So how was Jamie made?
So Jamie is a 'Nat Fizz' (Naturally Fizzy), the French call this style 'Pet Nat'. Essentially this wine ferments and goes fizzy in the bottle using only the naturally occurring yeasts and underlying sugar present in the grape juice. We don't add anything at all to this wine. We press the grapes, ferment the juice in chilled stainless steel tanks before transferring the still fermenting wine to bottle before the end of the first and only fermentation. In case you are not aware, Champagne, Cava, Prosecco, Cremant and almost every other sparkling wine style globally undergoes 2 fermentations.
This is a hard wine to make in a consistent, clean, fresh, predictable and repeatable style. It is not a wine you can make in a bulk, industrial style. It is a tough one to get right. We only make around 2,500 bottles of this wine a year.
We add nothing at all. So no fining, additives, sulphur, filtration or sugar, water, animal based products or riddling agents. Literally this is grape juice fermented in a bottle.
'Sara' 2023 Barrel Fermented Chardonnay
What’s the wine like?
Salty, mineral, and lemon peel-y with a unique and differentiating English twang. Some straw, spice and nut notes complete the aromatic framework of this wine. The cooler climate and winemaking touches have matched the English acidity with a creamy oak texture.
So how was Sara made?
40% was whole bunch pressed and 60% was destemmed and fermented on the skin. Both fractions fermented in stainless steel and then transferred to a mix of old and new French oak for malolactic fermentation and ageing. Weekly batonnage was applied. It was bottled after light filtration and minimal SO2 addition.
'Rhianna' 2022 Barbera Rosé
Grapes from Lombardy, Italy.
What’s the wine like?
Rhianna is a perfect wine for spring and summer, thanks to the low temperature fermentation we’ve achieved aromas of orange blossom and light red fruits, with raspberries and bright red apple on the palate. While still fruity there is a pleasing salinity that tempers the wine, making this a fresh, light rose that is versatile in food pairing as well as an easy drinking crowd pleaser.
So how was Rhianna made?
The grapes were pressed off immediately so as to make a light, subtle rose, we fermented the wine at a low temperature to preserve the aromatics, and kept the wine in stainless steel as we aimed for a fresher style.
With freshness in mind we didn’t put the wine through malolactic fermentation, but we still wanted some mouthfeel and texture so we did regular batonnage post fermentation before filtration.
Welcome in the new season with a few of our Spring Picks, an aromatic fizz, a crisp and refreshing white and a light, easy drinking rosé - one bottle of each of the wines below:
'Jamie' 2023 Bacchus Pet Nat
Grapes grown in Wiltshire, UK
What’s the wine like?
Dry. Elderflowers. Peach. Apricots. Aromatic and Fresh. English Sparkling wine the way it could be!!
So how was Jamie made?
So Jamie is a 'Nat Fizz' (Naturally Fizzy), the French call this style 'Pet Nat'. Essentially this wine ferments and goes fizzy in the bottle using only the naturally occurring yeasts and underlying sugar present in the grape juice. We don't add anything at all to this wine. We press the grapes, ferment the juice in chilled stainless steel tanks before transferring the still fermenting wine to bottle before the end of the first and only fermentation. In case you are not aware, Champagne, Cava, Prosecco, Cremant and almost every other sparkling wine style globally undergoes 2 fermentations.
This is a hard wine to make in a consistent, clean, fresh, predictable and repeatable style. It is not a wine you can make in a bulk, industrial style. It is a tough one to get right. We only make around 2,500 bottles of this wine a year.
We add nothing at all. So no fining, additives, sulphur, filtration or sugar, water, animal based products or riddling agents. Literally this is grape juice fermented in a bottle.
'Sara' 2023 Barrel Fermented Chardonnay
What’s the wine like?
Salty, mineral, and lemon peel-y with a unique and differentiating English twang. Some straw, spice and nut notes complete the aromatic framework of this wine. The cooler climate and winemaking touches have matched the English acidity with a creamy oak texture.
So how was Sara made?
40% was whole bunch pressed and 60% was destemmed and fermented on the skin. Both fractions fermented in stainless steel and then transferred to a mix of old and new French oak for malolactic fermentation and ageing. Weekly batonnage was applied. It was bottled after light filtration and minimal SO2 addition.
'Rhianna' 2022 Barbera Rosé
Grapes from Lombardy, Italy.
What’s the wine like?
Rhianna is a perfect wine for spring and summer, thanks to the low temperature fermentation we’ve achieved aromas of orange blossom and light red fruits, with raspberries and bright red apple on the palate. While still fruity there is a pleasing salinity that tempers the wine, making this a fresh, light rose that is versatile in food pairing as well as an easy drinking crowd pleaser.
So how was Rhianna made?
The grapes were pressed off immediately so as to make a light, subtle rose, we fermented the wine at a low temperature to preserve the aromatics, and kept the wine in stainless steel as we aimed for a fresher style.
With freshness in mind we didn’t put the wine through malolactic fermentation, but we still wanted some mouthfeel and texture so we did regular batonnage post fermentation before filtration.
