Whole-bunch Pinot Noir and Pinot Meunier left to carbonic macerate for two weeks — a technique where fermentation starts inside the berries, giving the wine its signature lift and juicy crunch.
The result? Soft, concentrated and bursting with sour cherry, spice and crunchy red fruit.
Serve it cool, and don’t overthink it.
Part of our Don’t Feed The Ponies range, this wine celebrates the wilder side of winemaking — and supports Dartmoor’s roaming ponies with 25p from every bottle going to the Dartmoor Preservation Association.
