English Pinot Gris
Daylesford Pinot Gris
Freedom of the Press is an urban winery based on a beautiful arable farm above Minster Lovell in the Cotswolds, 15 miles from Oxford. It couldn’t be more perfect.The winery uses grapes grown in Essex with great care for the environment and soils. Freedom of the Press uses 100% Pinot Gris for the Daylesford English White with 70% sourced from Bromley Brook near Colchester and 30% from Martin's Lane in the Crouch Valley.Both farm with a light touch. Bromley Brook follows organic principles, while Martins Lane believe canopy and soil management promotes healthy fruit and obviates the need for spraying. The grapes are hand harvested in small baskets.
Winemaker Gavin Carver de-stems and gravity feeds the grapes to the press for a very gentle press cycle with low yields. The juice is settled then fermented in Nomblot Concrete Egg (75%) and large old oak barrel (25%). After fermentation the wine is matured in the Egg and one small barrel for eight months, after which all the wine is put in old oak barrels for two months. It is then transferred to a steel tank while being prepared for bottling.Gavin says: “It is often said that the best wines are made in marginal climates, on the edge of viability. England is one such area, and the wines produced have taut structures, evocative and ephemeral perfumes and flavours of citrus, meadows, orchards and mineral. In the winery we aim to develop and accentuate these qualities, making structured wines that balance clean fruit with a certain mineral linearity. But don’t under-estimate the power, texture and persistence the ripe Essex fruit can also bring to play.”
Daylesford recipe pairing: Epic Tarragon Roast Chicken
Daylesford Pinot Gris
Freedom of the Press is an urban winery based on a beautiful arable farm above Minster Lovell in the Cotswolds, 15 miles from Oxford. It couldn’t be more perfect.The winery uses grapes grown in Essex with great care for the environment and soils. Freedom of the Press uses 100% Pinot Gris for the Daylesford English White with 70% sourced from Bromley Brook near Colchester and 30% from Martin's Lane in the Crouch Valley.Both farm with a light touch. Bromley Brook follows organic principles, while Martins Lane believe canopy and soil management promotes healthy fruit and obviates the need for spraying. The grapes are hand harvested in small baskets.
Winemaker Gavin Carver de-stems and gravity feeds the grapes to the press for a very gentle press cycle with low yields. The juice is settled then fermented in Nomblot Concrete Egg (75%) and large old oak barrel (25%). After fermentation the wine is matured in the Egg and one small barrel for eight months, after which all the wine is put in old oak barrels for two months. It is then transferred to a steel tank while being prepared for bottling.Gavin says: “It is often said that the best wines are made in marginal climates, on the edge of viability. England is one such area, and the wines produced have taut structures, evocative and ephemeral perfumes and flavours of citrus, meadows, orchards and mineral. In the winery we aim to develop and accentuate these qualities, making structured wines that balance clean fruit with a certain mineral linearity. But don’t under-estimate the power, texture and persistence the ripe Essex fruit can also bring to play.”
Daylesford recipe pairing: Epic Tarragon Roast Chicken
WORKING WITH NATURE
Nature is at the heart of everything we do at Daylesford. We farm, eat and live in a way that nurtures and nourishes her.
The only way to sustain our planet for the future is to protect and nurture its resources. Organic farms are regenerative and sustainable, working in harmony with nature to replenish and strengthen the land, providing healthy, nutritious food and drawing carbon down into the ground, removing it from the atmosphere. Organic is better for the planet.