|Winemaker Matthieu with the first bottle of our biodynamic bubbly|
It's been a crazy week, which started with the bottling of 16,000 bottles of Albury Estate sparkling wine from grapes we picked from last years harvest. The wine will go through secondary fermentation during the next month or so to give it it's fizz, and then mature in the bottle for probably for at least two years to give it the special character of a quality English bubbly.
We are actually producing three different sparkling wines from last years vintage; a Classic Cuvée (produced from Pinot Noir, Chardonnay and Pinot Meunier), an English Blanc de Blancs (made mainly from Chardonnay with some Seyval), and just 280 bottles of a biodynamic Chardonnay which was fermented with wild yeasts from the vineyard.
This week we've also been delivering our Silent Pool Rosé 2013 to stockists and restaurants so that they had it available for this weekend, the start of English Wine Week. Yesterday we had our annual Wine Club event and tomorrow we have an open day at the vineyard. Taking it easy in my retirement!