This wine for me is what the Flint Wine Club is all about. A pure experiment, but not a safe one. I’ve always wanted to stop a fermentation early and make a wine which is sweet due to natural sugars. In the UK and Germany it is common to back sweeten still white wines with suss-reserve or concentrated grape juice in order to balance the acidity. This isn’t something I like doing at Flint as I prefer to achieve a natural balance by getting the acid right in the fruit. About two-thirds of the way
Sign in to rate this drink