Pinot skin contact, keeved cider. A collaboration with Dunleavy Vineyards, guest blended by Martyn Goodwin-Sharman.
We have worked with two of our favourite Bristol drinks folk to put together this three way collaboration:
1. Grape Skin Contact
At the end of summer 2019 we collected 200kg of pressed Pinot Noir grape skins, from our friend Ingrid of Dunleavy Vineyard. She makes lovely white & rose wine and a simply superb sparkling red from grapes grown in her vineyard just outside Bristol. Our cider is served alongside Dunleavy wines in many Bristol bottle shops and restaurants, so it was natural to plan a collaboration together.
We soaked the grape skins in a mature batch of just-fermenting keeved cider from the 2018 season, for three weeks. The skins were strained off and the now pink cider allowed to referment and then mature for six months.
2. Guest Blender and Beverage Poet
During the lockdown we gave the keys to our fermentation store to Martyn Goodwin-Sharman, manager at Bristol's lovely Good Measure bar. Martyn has a keen interest in all things fermented and a good palate for cider, so we set him the task of blending something special from the many interesting tanks and barrels in our store. He liked our fresh n fruity 2019 keeved, he loved the mature 2018 keeved and then he discovered the barrel of pinot skin contact co-ferment that we had put aside. We are sure you are going to love the way he has blended them together.
Martyn also likes to wax lyrical on Instagram, mainly about cider, so we gave him a pen and a blank bottle label to play with. The label design was unwrapped as a mass shared Big Reveal on Instagram as part of South West Cider Week.