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about
- 2020
- England
- 10%
- 750ml
- No
- No
- No
- Yes
- Yes
Please note: We try our best to keep up with photography, but the image may not show the actual vintage available. Please check the product details for the current vintage that we are shipping right now.
Traverse Skin Contact 2020 - Traverse Wines
Traverse Wine's Skin Contact is 100% Pinot Gris manually harvested, made by layering the grapes in an open top vessel to get a mixture of ferments. First layer was whole bunch, second layer was whole bunch and foot crushed, third layer was destemmed but not crushed and the fourth and final layer was destemmed and crushed. The fermentation management was a real light touch, with wet capping at most, ensuring to not disturb the separate layers, and left to ferment for 14 days on skins. No filtration or fining, and no added SO2.
The definition of each peach, pear, plum with some warming spices and pepper, giving you a typically well rounded Pinot Gris wine.
In 2020 Jonty and his business partner, Luke Cockerill, were working at Tillingham. Having had quite a lot of sourdough pizza experience, Jonty helped Ben set up their outdoor wood fired pizza operations and Luke was the sous chef at the Tillingham restaurant.
Jonty has had some notable wine tutelages include work alongside Chad Stock of Minimus, Pheasant's Tears, Testalonga with Carla & Craig Hawkins, and at Tillingham with Ben Walgate.
When working at Tillingham it seemed all too natural that Jonty and Luke decided to make some wine together and so the Traverse wines were born. All this experience has given them a cracking first few bottles, including a skin contact that we can't get enough of and a new staff fave red.
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