A UK COLLECTION - FIVE BRITISH WINES

A collection wines by the best winemaker in the UK, David Morris, two from his own vines that he farmed in Tintern and three produced from his collaboration with grower George Price at Mayland Vineyard. 

Mountain People

Parva Baccus 2023

100% Bacchus, pressed direct in whole bunches, left to settle for 24 hours before racking by gravity into 225l Burgundy barrels. The barrels weren't topped up allowing the wine to get an oxidative quality that frames and balances out the boistrous bacchus fruit. For sure the best Bacchus we have ever drunk. No additions.

Parva Rose 2023

A field blend of Pinot Noir, Regent, Seyval Blanc, Bacchus, Pinot Gris, Pinot blanc, Auxerois, Ortega, Schoënburger, Muller-Thurgau, Reichensteiner, Gewüztraminer, Schuerbe, Huxelrebe. Picked sequentially over 3 days, except for the huxelrebe which is picked 10 days earlier. Layered as whole bunches in stainless steel and given 7 days maceration. A beautifully vibrant rosé that is brimming with bright fruit. No additions.

Cowboys Don't Have Curls

Blanc On Blonde 2023

100% Pinot Noir, pressed in whole bunches and then aged in 225l barrels. A blanc de noir, originally meant to make sparkling wine, but they liked the juice so much they bottled as is. This has lovely freshness, salty fruit and bright acidity, this wine had a very small sulfite addition at bottling. The name is of course a reference to the classic Bob Dylan record

Ain't My First Rose 2023

Pinot Noir, Pinot Meunier, Johhaniter & Pinot Gris. A delicious delicate rose. The grapes were macerated whole bunch for 10 days. Then pressed and fermented in 600L egg and Stainless steel. This is aromatic, juicy and fresh with a bright acidity that makes it perfect for the summer months, we will be putting some in keg too, if you're interested please get in touch.

TAM 2023

100% Chardonnay, pressed, in whole bunches and then fermented in 400L barrel, stored and stirred intermittently on gross lees for 10 months and then bottled without additions. One of the best wines we have tasted from these soils, Dave allowed this wine to gain an oxidative quality that frames the fresh fruit beautifully, reminiscent of something from the Jura.