This is an exciting depature from the normal style of Sharpham wine. It is the brainchild of the young and dynamic assitant winemaker, Charlie Brown. His "wild ferment" is much closer to an orange or natural style of wine having spent three weeks on its skins before fermentation. An exciting wine which highlights the potential for England to develop its own distinctive styles of classic varietals.
The nose has vibrant notes of nectarine, green citrus and fennel. The palate is bursting with sour stone fruit and it shows taught, pithy grapefruit like texture with a touch of spice and gentle tannins. The finish is clean and refreshing.
The wine has not been fined or filtered either (which means there may be sediment in the bottle).
A great pairing with fresh grilled fish, crab or as an aperitif or aromatic Asian dishes.
In Alsace it is known as Pinot Gris, in Italy it is Pinot Grigio.
It is one of the darkest-skinned grapes producing white wine and grapes can vary from grey-blue to brownish pink. This can produce wines with an incredibly deep colour. In Italy it makes simple table wines, whereas in Alsace it is one of the four noble varieites and is often used to make spiced and perfumed styles.
Duncan Schwab has been making Sharpham wine for over 25 years. He became CEO when they moved to their new home at Sandridge Barton, Stoke Gabriel in 2022.
With over 40 years of history, Sharpham wines are the result of a happy marriage of soil, climate and grape variety. Ducan uses new world and traditional techniques to develop a unique regional character.
Devon's vineyards are situatued in the valleys and lowlands of south and east Devon. Mostly close to the rivers Exe, Teign and Dart.
The growing season is long, with sun and heat starting earlier and lasting longer than in many other English counties. This gives the grapes more time to ripen and more time to hang.
Quick Shop
Quick Shop
Quick Shop
Quick Shop
