Single Vineyard Range

Martin’s Lane Vineyard – Pinot Noir

A beautiful, long, hot summer in 2020 enabled the grapes to fully ripen on the vine, resulting in the intensity of flavour and body. Harvested on October 9th, 17th and 18th, using Spätburgunder still wine clones Fr1801 and F105(s), each clone underwent its own specific protocol. Small batch fermentations were undertaken with manual pigéage, every 8 hours, to gently maximise the extraction of colour, flavour and structure. After fermentation, the wine was left to macerate for 10 days before racking and light débourbage, for 24 hours to retain some fine lees. The wine was then transferred to 400-litre French barriques for 100% malolactic fermentation and ageing. Aged for 10 months in barrel, the wine has no fining or filtration to retain the delicate nuances of the fruit and oak. It demonstrates forward primary fruit character synonymous with young vines which will develop in intensity and potential even further with time.

“This is a serious Pinot Noir, and I sort of wish that I’d tasted it blind. There’s a touch of coffee, spice and woodsmoke on the nose supporting aromatic black cherries and blackberries. The palate has a lovely sleek cherry fruit core with a smooth, sweetly fruited mid-palate, and then finishes taut and focused, with some spicy framing. This is glossy, pure, alluring and fully ripe. Where would I place it, tasted blind? Probably Central Otago, as there’s freshness but also a dark fruit core. Perhaps the lively acid line on the finish gives its origin away, but I’m really impressed. 93/100” – Jamie Goode, WineAnorak.com

COLOUR: Deep ruby.
NOSE: Ripe cherry, dark chocolate and cedar.
PALATE: Dark fruit dominates the palate with cherries, blackcurrant and some lighter raspberry, underpinned by toasty vanilla and subtle spice.

Drinking Window: 2023-2030

Style: Elegant, refined and complex red   ABV: 12.5% Vol   Acidity: 5.5g/L

pH: 3.63   RS: <1.0g/L     Variants: 100% Pinot Noir   PDO/PGI: Varietal   MLF: 100%

Vineyards:  Martin’s Lane Estate (Essex)

Fermentation vessels: Small parcel open-top fermenters with malolactic in barrel

Crow’s Lane Estate – Pinot Noir

A beautiful, long, hot summer in 2020 enabled the grapes to fully ripen on the vine, resulting in the intensity of flavour and body. Harvested between the 8th and 17th of October, using Spätburgunder still wine clones Fr1801 and F105(s), each clone underwent its own specific protocol. Small batch fermentations were undertaken with manual pigéage, every 8 hours, to gently maximise the extraction of colour, flavour, and structure. After fermentation, the wine was left to macerate for 10 days before racking and light debourbage, for 24 hours to retain some fine lees. The wine was then transferred to 225 litre French, and one American, oak barriques for 100% malolactic fermentation and ageing. Aged for 18 months in a barrel, the wine has no fining to retain the delicate nuances of the fruit and oak. It demonstrates forward primary fruit character synonymous with young vines which will develop in intensity and potential even further with time.

“Tobacco leaf and pressed cherries, autumn smoke. Really elegant, translucent; beautiful juice, long and even languid in the mouth. Fine, fine tannins. A sweetness and tracing paper-fine press of blue ink and cherry tobacco. I was taken aback by the price of this wine but it is pretty damn impressive.” – Jancis Robinson, JancisRobinson.com

COLOUR: Deep ruby.
NOSE: Black cherry, black currant and smoke.
PALATE: A deep palate of damsons, mulberry, blackcurrant and raspberry, underpinned by toasty vanilla and spice.

Drinking Window: 2023-2030
Style: Rich, refined and complex red ABV: 13% Vol Acidity: 5.7g/L
pH: RS: <1.0g/L Variants: 100% Pinot Noir PDO/PGI: Varietal MLF: 100%
Vineyards: Crow’s Lane Estate (Essex)
Fermentation vessels: Small parcel open-top fermenters with malolactic in barrel