Lucie at Ham Street Wines describes the process of making her Field Blend 2022 as follows:

“The grapes were all picked over the first two weekends of October before part of the Pinot Meunier was whole-bunch-pressed and added to fibreglass. The remaining Pinot Meunier, all the Pinot Noir, Chardonnay, Bacchus and Pinot Gris were then added to the tank (whole bunch) to undergo a semi carbonic maceration for 3 weeks (where the fermentation begins inside the berry) for those grapes left whole bunch.

The remaining whole bunches were then pressed before being racked into old Burgundy barrels with the pressed Meunier juice, with a small amount remaining in fibreglass. It was then aged for 9 months before being bottled according to the Biodynamic calendar.

The fermentation started spontaneously with wild yeasts present on our grapes. No sulphur added or filtration or fining.”