“80% Pinot Noir, 20% Chardonnay sourced from a few key growers in the Tamar Valley
Whole bunch pressed, cold ferment in tank before resting on lees for about 6 months. The chardonnay component was allowed to go through MLF in tank for creaminess and texture around the spritely acid profile of the pinot. The wine was assembled and tiraged, then spent 14 months on lees prior to disgorging with a dosage of 6g/L.
The idea for our first release was to create something super approachable, with enough time on lees for complexity, whilst retaining the classic freshness of the region – an apertif to the table wines produced under this label.”
Ricky Evans
“The fruit is sourced from a handful of sites in the Tamar Valley. It was picked between 11-11.5% potential alcohol, capturing plenty of ripe flavours for this aperitif-style first release. This is the first disgorgement from the 2023 vintage (hence the name 231), with a later disgorgement to come in a few months. Pinot Noir accounts for 80% of the blend, with the balance comprising Chardonnay that went through full malolactic conversion, lending texture and weight to the Pinot’s fresh-berry profile. The fruit was pressed as bunches to tank for a slow, cool ferment and maturation on lees for six months. The wine was then blended and spent a further 14 months on lees in bottle before disgorgement with 6g/L dosage. “
Imbibo
