Grapes grown in Herefordshire, hand harvested then shipped by Renegade in refrigerated trucks at 2˚C direct to the London winery.
As the wine is completely unfiltered and unfined it’s very slightly hazy to look at in the glass. Even though it has had almost 5 months on skins, it’s not a waxy, orange wine. It’s a more peachy and fresh and very aromatic white. It’s got an elderflower and white peach nose. It’s quite light and delicate on the palate. It’s not what you would expect from a wine of this style. It’s a sessionable summer sizzler.
This wine was made by destemming the grapes over a wire mesh by hand. Essentially the Renegade team rub the bunches and let the grapes drop through into the fermentation tank. We do this so as to be very gentle and reduce skin breakage. The grapes then start fermenting spontaneously, 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.
The grapes were detemmed and left to ferment for 3 weeks in Georgian Qvevri, essentially a large, amphora style vessel. Grapes were left on the skins for another 4 months before being pressed off and transferred back into the Qvevri to age. The wine was bottled unfiltered and unfined, with only very minimal additions of sulphur to help the wine age in bottle and minimise oxidation.
Who is Rahul? He is a mysterious man. A researcher who lives in North London and also moonlights in the craft beer and wine space.
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