'Josh' 2021 Sangiovese
Grapes from Puglia, Italy.
Hand harvested then shipped by Renegade in refrigerated trucks at 2˚C direct to the London winery.
Wine fully made in London, UK.
Whats Josh like?
Josh isn’t your classic Chianti style Sangiovese, we’ve made Josh on the lighter side, with soft tannins. Violets and some other floral notes on the nose, plush, velvety mouthfeel with plenty of red fruit thrown in and hints of nutmeg just top it off! A bottle you’ll want to get to the bottom of!
So how was Josh made?
The grapes were destemmed by hand before being split up into 2 batches. 1 batch was fermented naturally (by wild yeasts) and the other was inoculated with a yeast strain. Post fermentation we blended these two batches, increasing the complexity of the final product with the different fermentation practices. We then transferred Josh to oak barrels. It aged in barrel for 4 weeks, undergoing full malolactic fermentation, before being transferred back to stainless steel to maintain freshness, aging there for 8 months before bottling.
So who is Josh then?
Josh is a very interesting bloke. An army veteran who has overcome some pretty difficult and impressive challenges. A triple amputee due to an IED explosion in Afghanistan, an accomplished adventurer, prolific cyclist and diver, in fact the first triple amputee PADI rescue diver in the world.
Grapes from Puglia, Italy.
Hand harvested then shipped by Renegade in refrigerated trucks at 2˚C direct to the London winery.
Wine fully made in London, UK.
Whats Josh like?
Josh isn’t your classic Chianti style Sangiovese, we’ve made Josh on the lighter side, with soft tannins. Violets and some other floral notes on the nose, plush, velvety mouthfeel with plenty of red fruit thrown in and hints of nutmeg just top it off! A bottle you’ll want to get to the bottom of!
So how was Josh made?
The grapes were destemmed by hand before being split up into 2 batches. 1 batch was fermented naturally (by wild yeasts) and the other was inoculated with a yeast strain. Post fermentation we blended these two batches, increasing the complexity of the final product with the different fermentation practices. We then transferred Josh to oak barrels. It aged in barrel for 4 weeks, undergoing full malolactic fermentation, before being transferred back to stainless steel to maintain freshness, aging there for 8 months before bottling.
So who is Josh then?
Josh is a very interesting bloke. An army veteran who has overcome some pretty difficult and impressive challenges. A triple amputee due to an IED explosion in Afghanistan, an accomplished adventurer, prolific cyclist and diver, in fact the first triple amputee PADI rescue diver in the world.
Grapes from Puglia, Italy.
Hand harvested then shipped by Renegade in refrigerated trucks at 2˚C direct to the London winery.
Wine fully made in London, UK.
Whats Josh like?
Josh isn’t your classic Chianti style Sangiovese, we’ve made Josh on the lighter side, with soft tannins. Violets and some other floral notes on the nose, plush, velvety mouthfeel with plenty of red fruit thrown in and hints of nutmeg just top it off! A bottle you’ll want to get to the bottom of!
So how was Josh made?
The grapes were destemmed by hand before being split up into 2 batches. 1 batch was fermented naturally (by wild yeasts) and the other was inoculated with a yeast strain. Post fermentation we blended these two batches, increasing the complexity of the final product with the different fermentation practices. We then transferred Josh to oak barrels. It aged in barrel for 4 weeks, undergoing full malolactic fermentation, before being transferred back to stainless steel to maintain freshness, aging there for 8 months before bottling.
So who is Josh then?
Josh is a very interesting bloke. An army veteran who has overcome some pretty difficult and impressive challenges. A triple amputee due to an IED explosion in Afghanistan, an accomplished adventurer, prolific cyclist and diver, in fact the first triple amputee PADI rescue diver in the world.
