Silky smooth and fruity red using an early ripening clone of pinot noir. It offers gentle and pure cherry and plum flavours on the nose and palate with some subtle savoury depth coming from the old oak, but it's mostly about the fruit. This is riper and has more integrated tannins than in previous vintages leaving a textured finish. It is very much like a halfway between a juicy young Gamay and a Pinot Noir.
A really tasty wine on it's own but it would pair really well with some roast pork.
"We love Flint wines and this juicy red is a joy to drink. This will appeal to anyone who enjoys fresh, fruit-driven Pinot Noir or Gamay and delivers an elegant structure and a little extra depth of flavour. I'd enjoy this with roast chicken or a meaty fish"
Flint Vineyard has been making wine since 2016 and in that short time has become recognised as one of England’s most exciting new wine producers. Winemaker Ben Witchell’s philosophy is based on his experience, which combines studying the science of wine and appreciating the traditional elements of the process. The focus is on ultra-premium, low volume still wines, using the best fruit from their own and partner vineyards. Pioneering methods, some courage, a little luck and patience result in some of the most highly prized wines of England.
For this wine, an early ripening clone of Pinot Noir that was hand harvested in September and October from their own small parcel and Martin’s Lane vineyard in Essex. A dry and hot Summer provided small bunches with more tannin and flavour concentration than usual. 50% semi-carbonic maceration using a fruit-forward yeast strain and 50% crushed fruit using a classic Burgundian yeast.
The wine has not been cold stabilised and might throw a small crystalline deposit. This is harmless and demonstrates its minimal handling.
No fining agents have been used so the wine is vegan friendly gluten free
Residual sugar: <0.5 g/L
England, Norfolk
Pinot Noir Precoce
12.00%
75cl
Vegan
Pork
Light Bodied
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