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Seyval Blanc

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  • In 1973 the first vines where planted when local wine retailer Alan McKechnie started harvesting the vines on his small fruit farm. With a little help from the 1976 record summer temperatures and bumper harvest, his small fruit farm begun to expand. After nurturing it for 11 years, Alan sold up in 1984 due to poor health and the new owner was found. Under the ownership of John Oldacre the vineyards flourished and the name was changed from Fairfield Fruit Farms to Three Choirs Vineyards due largely to John’s connections to the Three Choirs Festival, England’s oldest choral festival. John Oldacre sadly passed away in 2001, but the company largely remains in the hands of his family. Phoenix 40%, Madeline Angevine 20%, Seyval Blanc 20%, Orion 20% - The Vineyard is south facing on sandy loam soil. Most vines are 10-20 years old, all grapes are hand-picked. A crisp, refreshing wine with distinctly English hedgerow aromas and hints of crisp apple, fragrant elderflower and freshly cut grass. The ripe fruit flavours, balanced acidity and subtle residual sugar combine to create a refreshing wine, perfect on its own or with lemon steamed fish or with Waldorf salad 11% Vegan  
  • Planted in 1972, formerly the most northerly vineyard in the world. Located in a three sided walled garden that has a radiating effect on the vines and raises average temperatures by approximately 1 deg C. The majority of the vines are pruned to guyot single and double depending on the strength of growth of the individual vine.The layout of the vineyard is slightly northerly to suit the layout of the land.The vineyard is tended to entirely by hand.
    The picked fruit is then taken directly to the winery and pressed that day. Seyval Blanc/Pinot Noir.
    Following the press, the juice is allowed to stand for 24 hours before being racked off.After racking inoculation takes place with yeast and a MLF bacteria to increase, the yeast is designed to aid the varietal characteristics, whilst the MLF softens the acids from malic to lactic bacteria.
    During March the year after harvest the wines are put through secondary fermentation (traditional method), followed by 18 months on its lees.
    It has fine small bubbles and light mousse with a light straw hue Aroma – hints of lemon zest, apple, elderflower and citrus fruits. And on the palate yummy lemon pie, fresh apple, biscuit, custard cream, doughnut, cream, and beautifully balanced. Drinking well now and will improve for a further 10 years. ABV 12 %
    Perfect with a wide selection of savoury canapés and h'ors d'oeuvres Vegan
     
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    Planted in 1972, formerly the most northerly vineyard in the world. Located in a three sided walled garden that has a radiating effect on the vines and raises average temperatures by approximately 1 deg C. The majority of the vines are pruned to guyot single and double depending on the strength of growth of the individual vine.The layout of the vineyard is slightly northerly to suit the layout of the land.The vineyard is tended to entirely by hand. The English Wine Project was founded in 2011 by Kieron Atkinson, who left the British Army after nine years’ active service to start a new career in English wine; the English Wine Project supports and champions English and Welsh wine to help improve the quality of its production across the U.K Kieron completed the only UK wine production course and became Technical Advisor for the UK branch of the Rothschilds. By June 2011 Kieron had taken over the historic vineyard at Renishaw Hall in north Derbyshire, where he looks after the site and produces multiple award-winning wines. Pressed by feet, made by wild fermentation, this free spirited wine is 100% natural. Madeleine Angevine/Muscat/Rondo/Seyval Blanc *Store upright and serve cold. Handle with care not to disturb sediment, and pour directly* Vibrant cherry red, with fresh fruit, hedgerow, red current on the nose with brambly, rhubarb and apple crumble palate! The purest, wildest, free spirited ‘hero’ wine your tastebuds will ever encounter! ABV 10.5% Try with tapas, charcuterie board, mushroom risotto, smokey bacon or smokey tofu or quiche Vegan

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