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Wine Information sheet: "Fraîcheur" Barrel Matured 2017
Madeleine Angevine grapes at harvest, unusually early and ripe. Sept 2017.
Our Seguin Moreau oak/acacia Fraîcheur barrique was filled with Madeleine Angevine 2017, at bottling time in Mar 2018, the barrel's third wine.
The wine was matured in the barrique for 12 months, bottled in Mar 2019 and immediately sent off for analysis and quality assessment.
It achieved PDO status - the highest quality assessment for English wine
Grape variety: Madeleine Angevine (100%)
Quality status: English Wine PDO - Protected Designation of Origin (Certificate ref: STPDO 20671)
Grape source: Oatley Vineyard, Cannington, Somerset. Vineyard parcels: Madeleine upper block, Madeleine lower block, planted 1987, trained on 90 cm-high originally spur-pruned cordons, converted to double guyot in 2015.
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Budburst was unusually early after a mild winter. There was a spring frost on 27th April but it was thankfully slight (-1C for an hour) and although we lost a few buds in the bottom corner of the Madeleine Angevine the effect on the yield was not significant. The fruit-set was early, quick and even because of the early start plus a hot spell at the end of June and start of July at flowering. It was our earliest harvest ever (though the next, 2018, harvest was one day earier still), and even so the grapes were riper than we normally pick the Madeleine. We aim to harvest slightly green to give a fresher wine.
Grown on sustainable principles, no herbicides or insecticides, only our own farmyard manure, hay mulch and chipped hedge-trimming fertiliser, highly biodiverse environment, hand tended and picked, with minimal soil compaction.
17th Sep 2017. Grapes pictured above, were in excellent condition We put a marquee over the trailer to ensure the grapes stayed dry and out of the sun.
Jane's blogpost about the harvest day , photo gallery
Vinification: Winemaker: Steve Brooksbank, Bagborough Lane, Shepton Mallet, Somerset BA4 6SX. Madeleine
Crushing/pressing 18 Sep 2017. Free-run juice: sugar 76 Oechsle, acid 8.5 g/l acid.
Wine chaptalised to raise alcohol to 11.5%, vinified in stainless steel tanks. Minimum intervention winemaking. Fermented out to full dryness.
Barrique maturation Mar 2018 - Mar 2019. Bottled 13 Mar 2019: 410g 75cl dark green Bordeaux bottles sealed with best quality cork. Label FSC certified Tintoretto paper. 290 bottles made.
Release Date: 29 Jun 2019
Total acidity 5.2 g/l
Sugar < 1.0 g/l
Total dry extract 15.9 g/l
Free sulphur dioxide 27 mg/l
Total sulphur dioxide 93 mg/l
Copper <0.10 mg/l
Iron 0.22 mg/l
Volatile acidity 0.36 g/l
Yeasts, bacteria, moulds: nil
Protein stability: stable
Chill stability: stable
Independent post-bottling analysis by Campden BRI Ltd, Coopers Hill Rd, Nutfield, Surrey RH1 4HY, conducted 23 Apr 2019