This autumn, Polgoon Vineyard, Cornwall released two extraordinary new wines. These releases mark a new chapter for Polgoon, using experimentation with natural yeasts and a skin contact wine that is becoming more popular on the wine scene.
Orange Wine 2024 (Bacchus)
Polgoon’s very first Orange Wine made by fermenting Bacchus grapes on their skins, this wine brings a warm amber glow, gentle tannins, and layered aromatics of passionfruit, citrus zest, stone fruit, and florals. It sits between white and red, a white wine made using the process of a red wine.
What makes this release extra special is it’s visual identity. The label was designed by Mat McIvor, a Penzance-based artist whose creative work is deeply inspired by Cornish landscapes and local textures. You’ll see in the design an echo of vines meeting sea, a sense of movement and vibrant colour that mirrors the wine itself.
The orange wine was released at Penzance Food Festival, were the reception from the community exceeded belief, selling more than half the bottles!
Sauvignon Blanc Wild Ferment
Alongside the orange wine they released a Wild Ferment Sauvignon Blanc, made without added yeasts so that the vineyard’s natural microflora can lead the fermentation. The result is a wine of clarity and freshness, citrus, green apple, subtle herbs, and a crisp, long, mineral finish. It’s an expression of Cornwall’s terroir, and truly one of a kind.
These two new wine expressions embody what Polgoon is becoming: a blend of authenticity and experimentation, keeping up with new styles in the ever adapting wine making industry. The Orange Wine pushes into new territory, daring, bold, and expressive.
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