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English Pinot Gris

£30.00
In stock

Our Daylesford English Pinot Gris is locally sourced from a Cotswolds vineyard. The Pinot Gris for the Daylesford English White is 100% British with 70% sourced from Bromley Brook near Colchester and 30% from Martin's Lane in the Crouch Valley. This wine is as archetypally English as the elderflower and pear. Pair with roast chicken, seafood, lightly spiced dishes.

“As archetypally English as the elderflower and pear which abound through this wine.”

While not certified organic, this product comes from trusted partners who share our passion for exceptional quality and environmental stewardship.

More Information
Volume 75CL
Alcohol Content ABV 12.5%, Contains sulphites.
Storage Advice Ideally store in a cool, dark, odour-free place.
Packaging Please recycle this bottle.
Product Code 24021220

DELIVERY INFORMATION

We use DPD to deliver items to addresses throughout mainland UK.

You may select your preferred delivery day during check-out. Next day deliveries have a cut-off time of 12pm (please note next day delivery is not available on all items).

Gift messages may be added at check-out.

Your order will arrive in a Daylesford branded, 100% recycled cardboard box packed with shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled.

Please visit our Delivery & Returns page for more information.

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

 

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