2022 marks the release of our first double pinot - a wild yeast co-ferment made with a blend of Pinots Noir and Meunier.
Winemaker Adrian Pike explains "The idea behind the Double Pinot came because I really wanted to make a red wine, but 2021 was challenging vintage with a lack of sun. To counteract the high acid levels, I decided to try a layered semi-carbonic maceration technique to break down some of the malic acid.
This is a juicy and fresh wine, which is best served lightly chilled. Redcurrants, strawberries and cherries on the nose with crunchy bright red fruit on the palate. Perfect for early autumn days".
Grapes: Pinot Meunier, Pinot Noir
Harvest: 28th October 2021. Picked at 17 Brix & 12 TA.
Winemaking: 200kg whole bunch, 400kg of destemmed whole berries and 400kg crushed grapes layered in tank to undergo semi-carbonic maceration for a week. Gently pressed to extract juice and transferred to amphora and barrel for fermentation with indigenous yeast and aged for 6 months.
Bottled: 8 July 2022. Manual gravity filler, no filtration or additions.
Colour: Cherry Red.
Nose: A pretty nose of red summer cherries and strawberries.
Palate: Juicy and fresh, with a twist of white pepper on the finish.
Food Match: Serve lightly chilled with wild mushroom risotto or a good Kentish cheese.
Pinot Meunier, Pinot Noir