Q & A with the Winemakers
With the release of our new vintage Rosé from 2018, we thought we would catch up with our wonderful winemakers, Marcus Rayner and Megan Ward…
Q & A
THOUGHTS ON THE NEW ROSÉ VINTAGE 2018?
We’re very pleased with the new Vintage. The 2018 harvest, which has gone down in recent folklore of UK grape growing. A four-week window of exceptional weather around flowering helped create a bountiful crop (approx. 70% more than average) with exceptional level of ripeness. The whole bunches were gently pressed in the Coquard. The juice was fermented in old French barrels, selected on quality, and blended with our red wine. We love the deep salmon-like colour.
WHAT WOULD YOU PAIR IT WITH?
Roasted Duck Breast or BBQ Monkfish
HOW HAS THE WINEMAKING PROCESS GONE FOR YOU THIS YEAR?
It’s been an amazing year so far. We’re really happy with the quality of the fruit and the quality of the wines. Harvest ran very smoothly, and our contract clients have also been pleased with their wines too.
PROUDEST MOMENT THIS YEAR?
The yet-to-be-released still Rosé has got to be the proudest moment so far. We’ve never made a still rosé before, and we’re so pleased with the colour and taste of this wine. It’s also the first wine we’ve made from start to finish as a couple.
WHAT HAVE YOU MOST ENJOYED ABOUT WINEMAKING THIS YEAR?
It’s been fantastic to work more closely with the contract clients, Travis – our Vineyard Manager and the [Goring] family in creating these wines. It’s brilliant to share and gain knowledge and engage with other industry professionals.
We’ve also enjoyed hosting the first Chef & Winemaker Dinner at Chalk.
ANY NOTABLE MILESTONES?
Marcus has been here 5 years in May. And we will also be celebrating 50 years of our Coquard Press.
LOOKING AHEAD – WHAT’S NEXT?
The next step for us in the winemaking process is cold stabilising – a method which is used to keep tartatic acid crystals from forming after the wine has been bottled.
Looking ahead, we’re very much looking forward to seeing what the vineyards produce this year and can’t wait to see all the trellis full of bright green foliage.