Sharpham, Pinot Gris Wild Ferment



The grapes were hand harvested in October before being removed from the stems and crushed. They let the juice soak in contact with the skins for three to fours weeks to extract flavour, colour and tannin before transferring the free run juice into stainless steel where they waited for the fermentation to take place naturally by relying on wild yeasts. The wine is bottled without any fining or filtration in order to maximise flavour and texture and can therefore appear slightly hazy with some harmless sediment.

A zesty and textured wine that’s a brand new style from Sharpham. The nose has vibrant white nectarine, peach skin, apple cider and tangerine. The palate has sour stone fruit, a grippy texture from the skin contact, a taught and grapefruit like acidity with a touch of spice on the mid palate. A great pairing with fresh grilled fish, crab or as an aperitif or aromatic Asian dishes.


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