'Gary' 2021 Pinot Noir
Grapes grown in Oltrepo Pavese, Italy
Wine fully made in London, UK.
What's the wine like?
A cracking Burgundy-esque Pinot with a London vibe. A beautiful light/medium bodied red with soft tannins, lots of red fruit (wild strawberries, cherries) and some floral notes. Overall, it's very nicely balanced.
So how was Gary made?
Hand harvested then shipped by Renegade in refrigerated trucks at 2˚C direct to the London winery.
This wine was made by destemming the grapes over a wire mesh by hand. We do this so as to be very gentle and reduce skin breakage.
The grapes then fermented spontaneously in a stainless steel tank, without the addition of any yeast - otherwise known as wild fermentation. Naturally present yeasts are already within the winery environment and on the grape skins. Think sourdough. No additions of sugar, nutrients, or de-acidification methods/any other winemaking was used to make this wine.
After 20 days on the skins the wine was pressed off and aged in old French barrels (90%) and new American (10%) for 8 months, where it underwent full malolactic fermentation.
No filtration, no fining, and only minimal SO2 was added prior to bottling.
Who is Gary?
Gary (66) is a former restauranteur from Manchester.
Note: This wine, like all our wines, is vegan friendly. They are made without the use of animal based winemaking products.
Grapes grown in Oltrepo Pavese, Italy
Wine fully made in London, UK.
What's the wine like?
A cracking Burgundy-esque Pinot with a London vibe. A beautiful light/medium bodied red with soft tannins, lots of red fruit (wild strawberries, cherries) and some floral notes. Overall, it's very nicely balanced.
So how was Gary made?
Hand harvested then shipped by Renegade in refrigerated trucks at 2˚C direct to the London winery.
This wine was made by destemming the grapes over a wire mesh by hand. We do this so as to be very gentle and reduce skin breakage.
The grapes then fermented spontaneously in a stainless steel tank, without the addition of any yeast - otherwise known as wild fermentation. Naturally present yeasts are already within the winery environment and on the grape skins. Think sourdough. No additions of sugar, nutrients, or de-acidification methods/any other winemaking was used to make this wine.
After 20 days on the skins the wine was pressed off and aged in old French barrels (90%) and new American (10%) for 8 months, where it underwent full malolactic fermentation.
No filtration, no fining, and only minimal SO2 was added prior to bottling.
Who is Gary?
Gary (66) is a former restauranteur from Manchester.
Note: This wine, like all our wines, is vegan friendly. They are made without the use of animal based winemaking products.
Grapes grown in Oltrepo Pavese, Italy
Wine fully made in London, UK.
What's the wine like?
A cracking Burgundy-esque Pinot with a London vibe. A beautiful light/medium bodied red with soft tannins, lots of red fruit (wild strawberries, cherries) and some floral notes. Overall, it's very nicely balanced.
So how was Gary made?
Hand harvested then shipped by Renegade in refrigerated trucks at 2˚C direct to the London winery.
This wine was made by destemming the grapes over a wire mesh by hand. We do this so as to be very gentle and reduce skin breakage.
The grapes then fermented spontaneously in a stainless steel tank, without the addition of any yeast - otherwise known as wild fermentation. Naturally present yeasts are already within the winery environment and on the grape skins. Think sourdough. No additions of sugar, nutrients, or de-acidification methods/any other winemaking was used to make this wine.
After 20 days on the skins the wine was pressed off and aged in old French barrels (90%) and new American (10%) for 8 months, where it underwent full malolactic fermentation.
No filtration, no fining, and only minimal SO2 was added prior to bottling.
Who is Gary?
Gary (66) is a former restauranteur from Manchester.
Note: This wine, like all our wines, is vegan friendly. They are made without the use of animal based winemaking products.
