Burn Valley’s first wild ferment Pinot Noir was a customer (and staff!) favourite at Grape Britannia. Now, following the success of the 2022 vintage Burn Valley have produced another wild ferment Pinot Noir. The latest vintage is made with carefully selected hand-picked grapes grown on low-yielding vines in chalk soil. The fermentation happens using just the yeasts on the grape skins, rather than cultivated yeasts. Fully ripened grapes undergo cold soaking prior to ferment to enhance the colour and flavours of the Pinot. They are then fermented on their skins for two weeks to extract a beautiful colour and flavour. Following a gentle pressing, they are aged for eight months in barrel. The resulting wine is soft and delicate. Hints of strawberries and redcurrant on the nose plus savoury smoky aromas with red berries and forest floor flavours, a satisfying mouthful and a long, harmonious finish. Only four miles from the stunning Norfolk coastline, Burn Valley Vineyard and Winery lie in the village of North Creake. Two sisters work alongside their brother, who farms the land surrounding the vineyard.
