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Matt Gregory The Ancestral Red
£22.53

Matt Gregory

Matt Gregory The Ancestral Red

Country: England
Region: Leicestershire
Grape: 70% Pinot Noir, 30% Pinot Gris
Colour: Sparkling Red
Bottle Size: 75cl
Alcohol: 10.5%
Vintage: 2020

Production: 318 bottles
Vegan friendly

Working as a wine merchant in England for more than 20 years, Matt Gregory eventually started making his own wines in Sussex and in New Zealand, where he worked alongside Theo Coles (of The Hermit Ram in North Canterbury).

Matt’s wines originate both from England and Italy, and are all labelled as ‘The English Winemaker’. He has a natural approach to winemaking and allows the different terroirs to express themselves.

The English wines are produced from grapes grown at the organically farmed Walton Brook Vineyard (two hectares, south facing) on the Leicestershire Wolds. Soil includes 200 million year old Jurassic fine grained limestone (mud made up from carbonates of coral and shell) overlain with two million year old glacial deposits featuring limestone, flint and ironstone.

The Italian wines come from Villa Giada in Piedmont, grapes are sustainably farmed, no synthetic herbicides or pesticides are used.

The Pinot Noir and Pinot Gris grapes were de-stemmed, crushed and fermented together (with the addition of a Pied de Cuve culture started in the vineyard 10 days before). The ferment was treated very gently throughout and not plunged or pumped over, and was pressed out in a traditional basket press when alcoholic fermentation had finished.  Some of its reserved juice was blended back into the wine prior to bottling. The wine was bottled without being fined or filtered and no sulphur added.

The Ancestral Red is dry and fizzy. Matt commented "it is an English Autumnal country walk (hips, haws, sloes) in a glass, it would have made a cracking still wine in retrospect but that is the beauty of hindsight".


PRODUCER NOTES

Working as a wine merchant in England for more than 20 years, Matt Gregory eventually started making his own wines in Sussex and in New Zealand, where he worked alongside Theo Coles (of The Hermit Ram in North Canterbury).

Matt’s wines originate both from England and Italy, and are all labelled as ‘The English Winemaker’. He has a natural approach to winemaking and allows the different terroirs to express themselves.

The English wines are produced from grapes grown at the organically farmed Walton Brook Vineyard (two hectares, south facing) on the Leicestershire Wolds. Soil includes 200 million year old Jurassic fine grained limestone (mud made up from carbonates of coral and shell) overlain with two million year old glacial deposits featuring limestone, flint and ironstone.

The Italian wines come from Villa Giada in Piedmont, grapes are sustainably farmed, no synthetic herbicides or pesticides are used.

FARMING & WINEMAKING NOTES

The Pinot Noir and Pinot Gris grapes were de-stemmed, crushed and fermented together (with the addition of a Pied de Cuve culture started in the vineyard 10 days before). The ferment was treated very gently throughout and not plunged or pumped over, and was pressed out in a traditional basket press when alcoholic fermentation had finished.  Some of its reserved juice was blended back into the wine prior to bottling. The wine was bottled without being fined or filtered and no sulphur added.

The Ancestral Red is dry and fizzy. Matt commented "it is an English Autumnal country walk (hips, haws, sloes) in a glass, it would have made a cracking still wine in retrospect but that is the beauty of hindsight".