1.Hi, I’m George, the founder and winemaker of One Another, an English micro-winery in Gloucestershire. I learned the art of winemaking by working around the world with winemakers who eagerly shared their knowledge and became great friends.
2.My winemaker connections help me make the best possible wine, as I’m always learning from their wealth of knowledge and encouragement – collaboration is key.
3.My approach to winemaking is down to earth, using only essential equipment and the bare bones of resources. I make small batches of modern English wine from high-quality grapes grown at Clayhill Vineyard in Essex. I’m focused on creating approachable, fresh wines that celebrate English wine’s potential.
4.I became a winemaker because I love the people, process, product, and power wine has to connect! It’s what One Another is all about - contact, shared knowledge, friendship and love - there’s no wine snobbery here. I want to present a democratised branch of the English wine story.
5.Let’s connect and share more stories and ideas. I’m excited to answer questions about the wine, discuss future collaborations and expand my winemaking community in the UK.
What’s in the Bottle?
100% Bacchus grapes from Clayhill Vineyard in Essexx - A perfect aperitif wine with good complexity. Enjoy this wine in the sun.
Winemaking
The Bacchus was hand-picked on the 25th of September and foot-stomped in the winery. The grapes spent four days on their skins before pressing and fermentation at 14° in steel tanks, After fermentation, I stirred the lees once a week for two months to add mouthfeel and body. I bottled the wine with residual CO2 from the fermentation, adding a slight fizz.
Tasting Notes
Extremely aromatic, tropical nose, and full flavours of elderflower and grapefruit. Long finish with a fizz.
What’s in the Bottle?
100% Chardonnay grapes from Clayhill Vineyard in Essex - A bright wine with a good backbone of acidity. Enjoy with fish or white meat with a creamy sauce.
Winemaking
The Chardonnay was hand-picked on the 25th of September and whole-bunch pressed straight into steel tanks where the grapes fermented at 14°. After alcoholic fermentation, the wine went through a secondary fermentation to convert malic acid into smoother lactic acid. The lees were stirred weekly for one month.
Tasting Notes
Direct nose of crisp green apples, and flavours of Granny Smith. Smooth mouth feel, with high acidity.
Contact:george@oneanother.wine M:07341 843293
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