'Shilpa' 2021 Pinot Noir Rosé
Barrel fermented Pinot Noir Rosé from Essex, England
TASTING NOTES
Shilpa is a really interesting one. Being barrel fermented has given this wine a lovely creaminess, light vanilla notes are balanced out by classic English acidity.
Textural, light and packed with flavour, vibrant sherbet, gooseberry and red fruit flavours.
VINIFICATION METHOD
The English grapes were 100% whole bunch pressed and transferred to stainless steel tanks first where it was inoculated with a yeast strain. Once fermentation had started it was transferred to barrel for barrel fermentation. We used 10% new oak barrels and 90% old.
After fermentation it went through full malolactic fermentation in barrel. It was lightly filtered prior to bottling.
WHO IS SHILPA?
Shilpa (30) works in event management in Kensal Rise.
Barrel fermented Pinot Noir Rosé from Essex, England
TASTING NOTES
Shilpa is a really interesting one. Being barrel fermented has given this wine a lovely creaminess, light vanilla notes are balanced out by classic English acidity.
Textural, light and packed with flavour, vibrant sherbet, gooseberry and red fruit flavours.
VINIFICATION METHOD
The English grapes were 100% whole bunch pressed and transferred to stainless steel tanks first where it was inoculated with a yeast strain. Once fermentation had started it was transferred to barrel for barrel fermentation. We used 10% new oak barrels and 90% old.
After fermentation it went through full malolactic fermentation in barrel. It was lightly filtered prior to bottling.
WHO IS SHILPA?
Shilpa (30) works in event management in Kensal Rise.
Barrel fermented Pinot Noir Rosé from Essex, England
TASTING NOTES
Shilpa is a really interesting one. Being barrel fermented has given this wine a lovely creaminess, light vanilla notes are balanced out by classic English acidity.
Textural, light and packed with flavour, vibrant sherbet, gooseberry and red fruit flavours.
VINIFICATION METHOD
The English grapes were 100% whole bunch pressed and transferred to stainless steel tanks first where it was inoculated with a yeast strain. Once fermentation had started it was transferred to barrel for barrel fermentation. We used 10% new oak barrels and 90% old.
After fermentation it went through full malolactic fermentation in barrel. It was lightly filtered prior to bottling.
WHO IS SHILPA?
Shilpa (30) works in event management in Kensal Rise.
