Once the fermentation was over, the next step (in March 2017) was to blend base wines together with award-winning winemaker Emma Rice. This is a big decision – so Peter is largely ignored.
From here, it’s a waiting game. The wine was put into bottles in June 2017, with yeast and sugar. This second fermentation in bottle not only gives it the fizz but also flavour and richness, as the wine matures over time. This all takes a couple of years – after which we’ll need to judge when it’s ready to pop open and make final adjustments. At that point we can start not only raising a glass to fine English wine but also raising money for a good cause.