Red Wine Duo
Ready for Red? This duo complement each other nicely, bolder and fuller bodied contrasts lighter and more fruity flavours.
'Lynne' 2021 Cabernet Sauvignon
Grapes from Penedés, Spain
What's the wine like?
A medium to full bodied red wine that was aged in barrels for 24 months. Integrated and smooth tannins in the mouth, with a rich blackcurrant and blackberry flavour, completed by nuts and pepper notes. Nice and warm, great with food but also lovely to be enjoyed on her own.
So how was Lynne made?
This wine was fermented in 2 batches. Both destemmed and put in separate stainless steel tanks where part of the juice was bled off with a technique called “Saignée” which can concentrate the flavour of the wine. One tank was fermented wild and the other with a selected yeast strain to add complexity. Temperatures were kept between 28 and 30 degrees during fermentation. The wine was then left for longer on the skins to increase richness. It was pressed off and aged in a combination of new and old French oak barrels for up to 24 months before being lightly filtered and bottled.
'Gary' 2021 Pinot Noir
Grapes from Oltrepo Pavese, Italy
What's the wine like?
A beautiful light/med 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?
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 of 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.
Note: This wine, like all our wines, is vegan friendly. They are made without the use of animal based winemaking products.
Ready for Red? This duo complement each other nicely, bolder and fuller bodied contrasts lighter and more fruity flavours.
'Lynne' 2021 Cabernet Sauvignon
Grapes from Penedés, Spain
What's the wine like?
A medium to full bodied red wine that was aged in barrels for 24 months. Integrated and smooth tannins in the mouth, with a rich blackcurrant and blackberry flavour, completed by nuts and pepper notes. Nice and warm, great with food but also lovely to be enjoyed on her own.
So how was Lynne made?
This wine was fermented in 2 batches. Both destemmed and put in separate stainless steel tanks where part of the juice was bled off with a technique called “Saignée” which can concentrate the flavour of the wine. One tank was fermented wild and the other with a selected yeast strain to add complexity. Temperatures were kept between 28 and 30 degrees during fermentation. The wine was then left for longer on the skins to increase richness. It was pressed off and aged in a combination of new and old French oak barrels for up to 24 months before being lightly filtered and bottled.
'Gary' 2021 Pinot Noir
Grapes from Oltrepo Pavese, Italy
What's the wine like?
A beautiful light/med 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?
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 of 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.
Note: This wine, like all our wines, is vegan friendly. They are made without the use of animal based winemaking products.
Ready for Red? This duo complement each other nicely, bolder and fuller bodied contrasts lighter and more fruity flavours.
'Lynne' 2021 Cabernet Sauvignon
Grapes from Penedés, Spain
What's the wine like?
A medium to full bodied red wine that was aged in barrels for 24 months. Integrated and smooth tannins in the mouth, with a rich blackcurrant and blackberry flavour, completed by nuts and pepper notes. Nice and warm, great with food but also lovely to be enjoyed on her own.
So how was Lynne made?
This wine was fermented in 2 batches. Both destemmed and put in separate stainless steel tanks where part of the juice was bled off with a technique called “Saignée” which can concentrate the flavour of the wine. One tank was fermented wild and the other with a selected yeast strain to add complexity. Temperatures were kept between 28 and 30 degrees during fermentation. The wine was then left for longer on the skins to increase richness. It was pressed off and aged in a combination of new and old French oak barrels for up to 24 months before being lightly filtered and bottled.
'Gary' 2021 Pinot Noir
Grapes from Oltrepo Pavese, Italy
What's the wine like?
A beautiful light/med 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?
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 of 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.
Note: This wine, like all our wines, is vegan friendly. They are made without the use of animal based winemaking products.
