Grown by Alan in Piccadilly and Dave in Cuddly Creek. Pinot Noir is a tough variety to grow and make and it is really easy to do it badly. So kudos to these growers.

I use two different fermentation techniques to make my Pinot Noir. For one ferment I filled a vat a third full with whole bunches, I then destem to full, on top. I very gently pumped this ferment over 4 - 5 times a day, After 10 days I pressed it to French barrels - 30% new. The second ferment is 100% whole bunch, carbonic maceration. I filled a vat very gently with whole bunches. I threw in some dry ice and then I wrapped it up tight to exclude any transfer of oxygen, popped it in a corner and left it alone for 3 weeks before pressing to oak. This essentially creates 10s of 1000s of individual berry fermentations. Now this can either go really well or really badly . This year it went really well, vinegar was not made and the resulting wine has layers and layers of flavour and texture and interest. All barrels are blended together with a touch of sulphur and nothing else. Bottled unfined and unfiltered.

Strawberry and cherry with soft tannin and gentle acidity.