2017 brought the first spring frosts to the Oxney vineyard, in common with much of England and large parts of France. These frosts were severe and dramatically reduced our yield. Fortunately, the season turned sunny and warm in late spring and stayed that way through a gloriously long summer. We harvested a small crop, but fruit quality was exceptional.
We picked our Pinot Meunier from the Thomson block in October 2017, gently pressed the juice from whole bunches and fermented it in barrel for several weeks. Over that time we trialled batonnage to stir the lees and add complexity to the base wine. Bottled in June 2018, disgorged in October 2020 and released in a recently-disgorged style to promote full freshness and complexity.
Where to start? On the nose, the aromas flit seductively from cherries and frangipane to Christmas cake to heather honey through to nutty Edam cheese. The palate is clean and dry but unveils layers of soft red cherry fruit, marzipan, toast and kirsch. The texture drifts elusively from tangy to creamy in the course of a single sip.
Grape varieties: Pinot Meunier (100%)
Alcohol (ABV): 11.5%
Soil Association Certification: GB-ORG-05