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22

The Wrekin Chardonnay 

WINEMAKING

 

The grapes were 100% hand-picked and gently whole bunch pressed. After settling in tank, the juice 
was racked and inoculated with yeasts from ‘ The Wrekin’ vineyard and then transferred to French 
barriques- no new oak. In spring, malolactic fermentation occurred naturally. The wine aged for 18 
months on lees.


TASTING NOTES


On the nose a complex array of toasted nuts, lees and smokey tones overlay a pure stone fruit white 
peach with a citrus backbone. On the palate is crisp and pure. The vibrant acidity offers lively structure 
to the wine’s weight and texture. Citrus pith, stone fruit, and spice leave a long delicate finish.

The Wrekin Pinot Noir  

WINEMAKING


The grapes were 100% hand-picked, destemmed and gravity fed into open-top fermenters. After a 5-days cold soak, they were inoculated with yeast from The Wrekin vineyard. 16 days and a few pump overs later, the wine was gently pressed and transferred to French barriques, where it aged for 12 months. No new oak was used. In spring, malolactic fermentation occurred naturally.


TASTING NOTES


A bright perfumed Marlborough Pinot Noir from clay hill slopes. On the nose dark berry and currant fruit 
are supported by bright florals of rose and violets and dried spice notes. The palate is succulent and 
complex with notes of plum, alluring red cherry, brown spices, silky fine-boned tannins, and a solid 
backbone of acidity. This wine has all the makings of a long-lived Marlborough Pinot Noir.

20
22

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20
22

Auntsfield Blanc

WINEMAKING


100% Sauvignon Blanc. The fruit was hand-picked and gently whole bunch pressed. After 24 hours of settling, the juice was racked at the desired turbidity. The inoculation occurred with yeast from Aunstfield vineyard. After two days of fermentation the wine was cooled and transferred to a combination of concrete and old French oak where it was left to ferment at warmer temperatures to help build texture and complexity. The wine was matured on fine lees for 16 months. This aging time allowed the wine to integrate and build concentration and depth of flavours before undergoing blending and bottling.


TASTING NOTES

 

On the nose are citrus and stone fruits, white flowers, wet slate, oyster shell and spices. The 
wine is textural and balanced, layered and complex. Pink grapefruit pith, nectarine and citrus flavours 
are wrapped around a great minerality. A backbone of mouth-watering acidity draws out the palate with 
an elegant finish.

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20
22

Churton Pinot Noir  

WINEMAKING


The grapes were 100% handpicked and gravity fed into open top fermenters with 20% whole bunch 
inclusion. The skins were gently pumped over twice a day. The total time on skins was 21 days before 
being gently pressed off and matured in French oak for 16 months. The wine went through 100% 
malolactic fermentation in early spring before blending and bottling.


TASTING NOTES


On the nose fragrant and bright aromas of red liquorice, rose petals, dried spices, cranberries, cherries 
and blackberries. On the palate a core of wild strawberry and bramble fruits flavours is underpinned 
by silky tannins and fine acidity, with a long, crisp finish of slate and spice. This wine is concentrated 
but elegant

Making Wine

a natural reflection 

This minimal manipulation of the final product allows an authentic interpretation of the soil, vines and season to shine through humility and dedication to achieving the purest wines possible.

They're proudly cool climate wines, aged in French oak, with a lovely line of pure fruit, subtlety, and elegance. The pristine fruit paired with refreshing acidity gives them a restraint, allowing them to age beautifully. 

 

"And they're a dream. My dream!"


  

Daniel Sorrell -Director & Winemaker

OUR 
PHILOSOPHY

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