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Battle of Bosworth ‘Dissident'

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A slightly off-the-wall style from the Bosworth crew - a 'skinsy' white field blend, or a 'natural' wine. Sauvignon Blanc, Chardonnay and a lick of Muscat à Petit Grains were picked together and co-fermented on skins for about 5 days.

The juice was pressed off skins before it had finished fermentation. Once fermented, ‘Dissident’ went through ‘malo’ (Malolactic Fermentation or MLF, google it) before being bottled un-fined and unfiltered. No time in oak for the Dissident.

Fermenting these three white varieties together on their skins and bottling them without filtering or fining makes for a gentle red-like white – especially on the palate. On the nose, citrus lemongrass and spice and on the palate riverstones and citrus with soft tannins.Drink gently chilled with sushi.

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Tasting Notes

On the nose delicate floral and citrus lemongrass and spice and on the palate wet stones and citrus with soft tannins. Fermenting these white varieties together on their skins and bottling them without filtering or fining makes for a textural, gentle white with spice and intrigue - especially on the palate. Drink gently chilled with sushi.

Battle of Bosworth 2024 Dissident: Tasting Notes

Vintage

Vineyard Notes

Initially 2024 was a typical warm, dry season then became wet and windy as sub-tropical weather systems pushed south in December and January before returning to a warm and dry season. It was colder than average from budburst to flowering, then windy and cold during flowering which extended this phase of grape development. We had a wet and windy December. We then had a turnaround, with a dry end of season - a few hot days in early February and then March was terrific for ripening wine grapes; warm temperatures during the day and cooler temperatures at night.

Winemaking

Winemaker Notes

Dissident is a white wine that is made a little like a red wine. By fermenting white grapes on their skins, we make a wine that is far more tannic and textural than whites that are not fermented on their skins (most of them). In the case of the Dissident, Semillon and Sauvignon Blanc were picked and co-fermented on skins for about 5 days. The juice was pressed off skins before it had finished fermentation. Once fermented, 'Dissident' went through 'malo' (Malolactic Fermentation or MLF) before being bottled un-fined and unfiltered. The wine didn't spend any time in oak barrels at all.

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Battle of Bosworth 2024 Dissident: Tasting Notes