Born to be Wild.
Born to be wild. In life, we all like to have a bit of control over things. That reassuring feeling that everything will go to plan and while nothing is ever guaranteed, you expect things to turn out well. In the winemaking world, this is what happens when you make your wine with a commercial cultured yeast. The vast majority of wine is now made using strains that are pretty predictable and will do the job quickly without too much risk. This being the case, why did we decide last year to go back to the wild side and let our grapes ferment with the natural yeasts to be found in the vineyard? The answer is that there is research that suggests that no two vineyards have the same finger print and so you are tasting the unique product of our environment. The process was pretty nerve wracking. A commercial strain does its job in a week or two but our indigenous Somerset yeasts were still slowly working away until after Christmas. The results? We couldn’t be happier. We think tha