Lyme Bay Pinot Noir 2021
Lyme Bay Pinot Noir 2021
Lyme Bay Pinot Noir 2021
Lyme Bay Pinot Noir 2021

Lyme Bay Pinot Noir 2021

£29.99
/
Tax included. Shipping calculated at checkout.
  • Low stock - 6 items left
  • Backordered, shipping soon

DELIVERY TERMS (In all instances, cases may be mixed)

Order Types Cost
1 to 12 bottles or less £11.75
13 to 24 Bottles £17.00
25 to 36 Bottles £21.50
Orders over £145 Free Delivery
Free Local Delivery Available to customers within 10 mile radius of our shop, £35 minimum order

Delivery charges are for Mainland Great Britain only. Charges to the Isle of Wight and other islands will incur additional charges.

Scotland: Deliveries to the following postcodes may incur added costs. AB,FK, HS, IV, KW, PA, PH and ZE. Please check with us directly for delivery quotes:. We would like all our customers to note the following so that they may fully benefit from our delivery service:

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Shipping Costs for Northern Ireland

For all deliveries to Northern Ireland, the costs (inc. VAT) of our 2-5 day service are:

1 case (12 bottles) = £30.00

2 cases (24 bottles) = £47.50

3 cases (36 bottles) = £70.00

Free delivery on all orders over £350 (inc. VAT)

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Description

Elegant, refined and complex with a nose of vibrant red fruit with smoky hints of vanilla oak and mild tobacco. Red fruits dominate on the palate as well: cherry, raspberry, and red currant with just a hint of mulberry. A touch of savoury spice and smoke to finish off on the lingering finish. Made from the best fruit available in the UK and aged in 32% new oak this is a true testament to English winemaking excellence.

Drinking Window: 2023-2028

2021 - 13% abv

VINEYARDS: Martin’s Lane (Essex); Spar Hill (Essex); Riverview (Essex); Crows Lane (Essex); GW Cooper (Essex)
FOOD PAIRING IDEAS: A great accompaniment to lamb dishes and also pairs well with game due to the slightly smokey and savoury notes in the wine.

Winemaking Notes
A cool summer was followed by a late warm spell into October, allowing for extended hang time on the vines, ensuring the grapes reached peak physiological ripeness. Hand harvested between 26th October and 3rd November from Dijon and Spätburgunder still wine clones, the grapes were treated by the vineyard as a field blend.

Small batch fermentations were undertaken with 10% whole bunch fruit, manual pigéage (punch downs) took place up to 3 times a day to gently maximise the extraction of colour, flavour, and structure. The wine was then transferred to barrel for 100% malolactic fermentation. 32% new French oak was used, as well as older barrels from French, Eastern European and American origins.

Aged for 11 months in barrel, the wine was then blended and left to settle several weeks before bottling. The wine has no fining, and only a light filtration to retain the delicate nuances of the fruit and oak.

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