‘In 2017, an opportunity to experiment with white grape skins, or cofermentation didn’t present. This was apparent early in the season, so my thoughts moved towards honing in on a style of winemaking I use frequently, but still attempting to master-carbonic maceration. Chasing a style reminiscent of quality Beaujolais, I eyed off the bottom part of one of my patches of Pinot, in Relbia, which had variation I thought would suit the style. 10 days of traditional carbonic maceration, untouched, then opened up and whole bunch pressed, this wine hit old oak at 4 Baume and then rolled through naturally. The wine sat on lees for another 3 months before clean racking, then bottling without fining or filtration.
*very limited, so don’t hesitate.’
Ricky Evans – Winemaker