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Devon, England
White Wine
Pinot Gris, Madeleine Angevine
10.5%
Vegetarian
Vegan
Southern or Korean fried chicken, crispy belly porkWine Description & Tasting Notes
The Sandridge Barton vineyard was planted in 2008, 3 kilometres downriver from their original vineyard on the Sharpham Estate, and these vines now produce over 80 tonnes of grapes a year from 32 acres.
A rich and oxidative wine made with 60% skin contact and barrel-matured Pinot Gris, and 40% Madeleine Angevine matured in stainless steel. After one year the wines were blended where they matured for a further 24 months in old French oak barrels with some under flor*. The resulting wine has baked apple, bruised apricot and nutty characteristics with good weight, balance and grip.
This wine is part of their new “Don’t Feed The Ponies” range of more experimental wines, a reference to a campaign on Dartmoor National Park to discourage visitors from feeding the wild horses that roam there. For every bottle purchased from this range, they’ll donate 25p to the Dartmoor Preservation Association to preserve the natural habitat.
*Flor is a film of yeast on the surface of wine, important in the manufacture of sherry. The flor is formed naturally under certain winemaking conditions. Normally in winemaking, it is essential to keep young wines away from exposure to air by sealing them in airtight barrels, to avoid contamination by bacteria and yeasts that tend to spoil it. However, in the manufacture of sherries, the slightly porous oak barrels are deliberately filled only about five-sixths full with the young wine, leaving “the space of two fists” empty to allow the flor yeast to take form and the bung is not completely sealed.
Nose: Baked cider apples, with nutty sherry-like undertones.
Palate: Flavours similar to that of a dry craft cider, with juicy apricots, nutty walnut and almonds undertones. Wonderfully balanced freshness and complexity with a touch of tannins.
Food Pairings: An interesting wine that’s highly enjoyable on its own and also great with food. Southern fried chicken is a great pairing but also a delicious crispy belly pork bao or Korean fried chicken.
