Grown on sustainable, regenerative principles, no herbicides or insecticides. Sward allowed to grow up to seed every year then mulched in. Highly biodiverse environment has regenerated over 30years, which helps to keep a goodinsect balance and avoid any pests becoming abundant. 1 year vine canes mulched in after winter pruning, older wood dried and used to heat the farmhouse. Some fungicides applied as preventives early in the year, well below permitted levels, using integrated pest management principles to keep them to the minimum. Only farmyard manure, hay mulch and chipped hedge-trimmings from the estate are used as fertiliser. The vines are hand tended and picked, with minimal soil compaction.
2022 was distinguished by record temperatures.At Oatley there were several days in July during flowering, and again for a spell in August, with temperatures over 30 C. Budburst was at the normal time but the heat in July brought a quick fruit set and the August heatwave forward ripening in late-ripening varieties such as Kernling, with exceptional phenolic ripeness.
The crop was ripe and in perfect condition after thorough deleafing, just under 3 tons was harvested from 1.25 acres on 16th October with free-run juice at 81 Oechsle and 11g/l acid expressed as tartaric. The weather was sunny and warm. Picked by large group of volunteers, a convivial day.
Winemaker: Steve Brooksbank, Bagborough winery, Bagborough Lane, Pylle, Shepton Mallet, Somerset BA4 6SX. WSB No 70464. Crushing/pressing 17 Oct 2021.
The wine must needed no chaptalisation with natural alcohol of 11%. It was vinified in stainless steel tanks,and given a 50% malolactic fermentation to reduce the acidity to 7.6g/l during the early summer of 2023. Residual sugar of 6.1 g/l.
Filtered and bottled 11 Aug 2023: autumn leaf, 410g 75cl Burgundy bottles sealed with top quality traditional cork. Label FSC certified "Artisan Creme Rplus" paper, printed by Lotus Labels of Eastbourne. 2285 bottles made. Winery record no. 25/22.