We made some wine this year from Seyval Blanc and Solaris grapes grown by our friends at Brook House Woods. The Solaris grapes had been carbonically macerated for several weeks before both were pressed together. Then we left the skins and stalks in the press, adding rehydrated pomace from some Ellis Bitter apples we had crushed the day before. We left everything to soak for a further two days before re-pressing, to bring through as much flavour as possible These are risky techniques, really pushing at the limits of what’s possible. Luckily, the result is something deliciously off the wall – we like to think of it as Polynesia meets South East Asia in a super crushable, tropical fruit cocktail form!
