Davenport Vineyards Horsmonden White
Davenport Vineyards Horsmonden White organic wine is made from a blend of five German grape varieties (Ortega, Bacchus, Siegerrebe, Huxelrebe, Faberrebe) giving it beautiful balance and complex fruity flavour, laced with just a hint of spice.
Davenport Vineyards Horsmonden White is equally happy served as an aperitif or as an accompaniment to white meats, fish, charcuterie, salads and veggie dishes.
However, also their still wines (like the Davenport Vineyards Horsmonden White) are low sulphites wines, preserving aromas and authenticity of the grapes.
All Davenport Vineyards wines are suitable for vegan diets. No animal products are used in the winery.
Davenport Vineyards Horsmonden White is crisp and refreshing with a glorious zesty nose.
Will Davenport is one of the UK’s few organic grape growers and winemakers. He trained at Roseworthy College in Australia and worked in vineyards in Alsace, California and Australia before planting his first vines in Kent in 1991.
The family business now produces between 10,000 and 30,000 bottles of wine from their vineyards each year, all produced as naturally as possible with the minimum intervention.
Each vineyard is selected for its own particular character: the Horsmonden vineyard is south-facing and sheltered with a mineral rich soil that gives this white wine its distinctive taste.
Organic grapes are grown without chemical fertilisers, weed killers, insecticides and using only a very limited range of fungicides.
The aim is to get as close as possible to a natural environment and cause less pollution into the water, soil and air around the vineyard (and then into the wider environment).
By focussing on care for the soil in the vineyard the vines have a balance and health that cannot come from the use of chemicals.
Soil biology rather than soil chemistry is the thing. Using composts and manures encourages soil microbes, fungi and bacteria to thrive. These microbes make food for the plants.
In the winery Will Davenport follows Soil Association standards, which meet and exceed the EU organic winemaking regulations that were introduced in 2013.
On top of this they have their own way of making wines which are designed to maximise the flavours and character of the grapes.
They indeed avoid the use of bought-in yeast, and they do not fine their wines, and many are bottled without filtration.
Sulphur dioxide, used to prevent oxidation of the wine, is added to the wine but levels are kept to well below the organic limit (which is half the level allowed in non-organic wines).
Their sparkling wines in particular have very low sulphite levels, a factor which may be of interest to anyone with a sensitivity to sulphur (such as some asthmatics).
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