An award winning local Rosé perfect for summer drinking. Kieron wone Gold at the Wine GB awards for his Rosé and it’s clear to see why!
Derbyshire’s very own wine. Yes, Derbyshire! Grapes for this wine are grown a mere 25 minute drive from the shop in the attractive Renishaw Hall and Gardens. Renishaw Hall’s vineyard was planted by Alexandra Sitwell’s father, the late Sir Reresby, in 1972. Up until 1986 it was certified the most northern vineyard in the world, 53 degrees 18 minutes north (this has now changed with a vineyard in Norway now taking the crown). Renishaw Hall don’t tend to or make the wine, that’s up to Kieron Atkinson, the head of The English Project.
The English Wine Project is a business of two parts: one part focuses on making delicious wines and ciders using grapes from Renishaw Hall and apples from Herefordshire and the other part is consultancy agency that offers advice and guidance to some of the UK’s best wineries. Kieron has been in the business for many years now- not only has he consulted across the UK, he studied at Plumpton and trained in Champagne.
Vines are grown in a lovely walled garden that helps retain the heat. Vines are also are leaf stripped and shoot thinned giving the fruit maximum exposure to sunlight to increase lactic acid and decrease malic acid resulting in ripe fruit. Fruit is left on the vine for the longest period possible ensuring super ripe fruit- their Northern location means that the summers aren’t the warmest! During the harvest, the fruit is all hand-picked ensuring that no bruised or non-perfect fruit enters the press. The picked fruit is then taken directly to the winery and pressed that day.
100% Pinot Noir. Grapes are pressed and the juice is allowed to stand for 24 hours before being racked off. After racking inoculation takes place with selected yeast and a MLF bacteria to begin the fermentation process. Fermentation is a controlled process and the juice/wine is fermented for approximately 3 weeks until dry. The malolactic fermentation (MLF) helps to soften the tart malic acid in to softer, creamier lactic acid which helps give the wine added complexity and balance. During this period the wine is racked with fining agent bentonite (meaning it’s vegan) before being filtered and bottled. All movements throughout the wines time in the winery is controlled and movements are kept to a minimum.
Lush wild strawberry, raspberry, rhubarb and red apple, a hint of elderflower and a balanced acidity make this a really delicious rose. There’s a subtle creaminess too giving it more complexity.
Perfect with a wide selection of savoury canapés and h’ors d’oeuvres.