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Product attributes
Vegetarian
Vegan
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Product Information
| 2025 was an amazing year at Greyfriars, characterised by a long, hot Summer and the earliest harvest ever. The grapes were picked in late September and this wine was made from a blend of four parcels of our best Pinot Noir to create a delicate pale pink rose wine with a balance of rich fruit flavours and freshness. Bottled in February 2026 this wine is a great example of English still winemaking. We hope you enjoy drinking this wine as much as we enjoyed making it. |
Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week
Features
Suitable for Vegans
Country of origin
England
Storage
| Cool, dry space, away from direct sunlight. |
Cooking guidelines
| Serve chiiled. |
Package type
Bottle
Recycling information
| Yes |
Other Information
Full Product Name:
Still Wine
Still Wine
Allergen Information
Contains Sulphur Dioxide/Sulphites
Contains Sulphites
Contains Sulphites
Dietary Information
Suitable for Vegans
Brand
GREYFRIARS
Manufacturer
Produced by:
Greyfriars Vineyard Ltd.,
The Hog's Back,
Puttenham,
Surrey,
GU3 1AG.
Greyfriars Vineyard Ltd.,
The Hog's Back,
Puttenham,
Surrey,
GU3 1AG.
Country of Packing
| England |
Return to Address
www.greyfriarsvineyard.co.uk
Greyfriars Vineyard Ltd.,
The Hog's Back,
Puttenham,
Surrey,
GU3 1AG.
Greyfriars Vineyard Ltd.,
The Hog's Back,
Puttenham,
Surrey,
GU3 1AG.
History
The final blend was bottled in February 2026 and released in Spring 2026.
Agent
Fraser Currie
Grape variety
Pinot Noir
Current vintage
2025
Regional information
Surrey Hills, Puttenham
Alcohol by volume
12
Producer
Greyfriars Vineyard
Winemaker
Oliver Key
Vinification details
MATURATION : The grapes for this wine were machine harvested in September 2025 from our 2011,
Pinot and Monkshatch Far Plots. The final wine is a blend of four different components. 15% of the blend
was fermented on skins for 7 days. 85% was soaked for 18 hours prior to pressing. 33% of the wine
was left with residual sugar and only 50 % of the wine was put through malolactic fermentation.
Pinot and Monkshatch Far Plots. The final wine is a blend of four different components. 15% of the blend
was fermented on skins for 7 days. 85% was soaked for 18 hours prior to pressing. 33% of the wine
was left with residual sugar and only 50 % of the wine was put through malolactic fermentation.
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