To A Skylark

A vibrant English red showing layers of hedgerow fruit — sour cherry, ripe blackberry, elderberry, and a hint of damson. The palate is smooth and expressive, with fine tannins and bright acidity creating an elegant, well-structured balance. The finish is long and lifted, revealing both energy and finesse.

100% Cabaret Noir (PIWI)

Planted on the south-east side of Greenhurst Field, this 0.8-hectare block of Cabaret Noir rests on sandy silt loam. The gentle slope and open position offer superb morning and evening sunlight, encouraging even ripening and the development of deep colour and expressive fruit. Located near the foot of the hill, the vines benefit from accumulated summer warmth — building concentration, balance, and natural harmony in the finished wine.

Sandy Silt Loam: Sand - 27.9%, Silt - 54.9%, Clay - 17.2%

The Cabaret Noir grapes were hand-harvested and gently destemmed under a veil of dry ice to preserve fruit purity. After a 48-hour cold soak to draw out colour and aromatics, fermentation took place on the skins for two weeks with gentle pump-overs to extract fine tannins and supple texture. The wine was then transferred to barrel for eight months to gain depth, harmony, and a touch of spice before being blended in stainless steel and bottled in August. It was cellared for three months before release, emerging refined, balanced, and full of character.

A cool, wet 2024 season brought sustained disease pressure across the vineyard, but Cabaret Noir’s natural resistance to mildews proved invaluable. This resilience allowed the fruit to remain healthy through much of the season, while careful canopy management mitigated botrytis risk during persistent rainfall. By maintaining airflow and sunlight exposure, the team achieved balanced phenolic ripeness and bright natural acidity — a testament to both the strength of the variety and the precision of vineyard management.

A versatile partner for the table, To A Skylark pairs beautifully with roast lamb, duck breast, or game served with dark berry or red wine reduction. It also complements wild mushroom risotto, tomato-based pasta, or roasted root vegetables, and sits comfortably beside a cheese board featuring mature English Cheddar or nutty alpine styles.