A wine worth waiting for

The story behind our biodynamic wild ferment

Produced in tiny quantities from 100% biodynamically grown Pinot Meunier, this is one of the most distinctive sparkling wines we've made at Albury Vineyard. It's spent more than six years developing into a wine that reflects not only the character of the 2019 vintage, but also our approach to growing grapes and making wine as naturally as possible.

Every stage of its journey, from wild fermentation to ageing in our concrete egg, has been guided by one simple aim - to let the vineyard speak for itself.

Few English vineyards produce a sparkling wine quite like this, and we're delighted to finally share the 2019 vintage with you.

A wine that begins in the vineyard

The story of our Biodynamic Wild Ferment starts long before harvest.

At Albury Vineyard, we've grown vines biodynamically for over 15 years, encouraging healthy soils, thriving biodiversity and resilient vines. Rather than focusing on intervention, biodynamic farming is about working in harmony with nature and creating the best possible conditions for growing exceptional grapes.

The new 2019 vintage is made from 100% Pinot Meunier – a grape variety that has long played an important role in traditional sparkling wine, but is rarely seen as a single-varietal English sparkling wine.

Every vintage is different. The weather, the growing season and the fruit all influence the finished wine, making each release a genuine expression of that particular year and the Biodynamic Wild Ferment is perhaps the purest expression of our vineyard that we produce.

Letting nature lead

One of the defining characteristics of this wine is its wild fermentation.

Instead of adding commercial yeast, fermentation begins with a traditional technique known as a pied de cuve. During harvest, a small quantity of freshly picked grapes is crushed by hand and left for the naturally occurring yeasts on the grape skins to begin fermenting. Once active, this starter is added to the rest of the vintage, allowing fermentation to begin using the vineyard's own wild yeast population.

It's a slower, less predictable approach than using commercial yeast, but one that we believe produces a wine with greater individuality and a stronger sense of place.

The 2019 vintage is particularly special because some of our harvest volunteers helped make the pied de cuve. 

The role of the concrete egg

Once fermentation was underway, the wine was transferred into one of the most unusual vessels in our winery –-our concrete egg.

While concrete eggs are becoming more common in some of the world's leading wine regions, they are still rarely used in English winemaking.

Unlike oak, concrete doesn't add flavour to the wine. Instead, its gentle breathability allows tiny amounts of oxygen to interact naturally with the wine, while the egg shape encourages a slow, continuous circulation of the lees during fermentation and ageing.

The result is a wine with greater texture, complexity and mouthfeel, while still retaining the freshness and purity of the fruit.

For the Biodynamic Wild Ferment, the concrete egg has become an important part of the wine's identity.

Six years in the making

Traditional method sparkling wine rewards patience.

After fermentation and bottling, the 2019 Biodynamic Wild Ferment spent more than six years ageing on its lees before being released.

During this time, the wine slowly developed additional layers of complexity, gaining a creamy texture and remarkable depth while preserving the bright acidity that English sparkling wine is known for.

The result is a wine that feels both vibrant and beautifully composed, proof that some things really are worth waiting for.

The character of the 2019 vintage

The 2019 Biodynamic Wild Ferment is elegant yet full of personality.

Expect aromas of quince and ripe melon, followed by layers of orchard fruit, gentle creaminess and bright, refreshing acidity. Time on the lees has added richness and texture, while the wild fermentation brings subtle complexity and individuality to every glass.

Its balance of freshness and depth makes it wonderfully versatile with food. Pair it with fresh seafood, British cheeses, roast chicken, truffle risotto or wild mushroom dishes, or simply enjoy it on its own and savour every sip.

The 2019 harvest - John Brockwell, Alex Valsecchi, Nick Wenman, Poppy Letley, Lucy Lucy, Dominic Travers

A wine worth sharing

Looking back at the 2019 harvest, it's remarkable to think how much time, patience and care has gone into this bottle.

From biodynamically grown Pinot Meunier and a hand-made pied de cuve, to fermentation in our concrete egg and more than six years of ageing, every step has played its part in creating one of the most distinctive sparkling wines we've ever released.

For those who joined us during the 2019 harvest, this wine will bring back memories of grapes, laughter and sticky hands. For everyone discovering it for the first time, we hope it offers a glimpse into the care, curiosity and patience behind every bottle.

The 2019 Biodynamic Wild Ferment is available now in limited quantities.

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