Gavin Monery

Fermentation geek making bioplastics from seaweed @teamuluu Makes wine on the side ;)

[Gavin Monery @Pigeage]

@grhutchens There’s some brilliant ideas in this article Gareth, thanks for bringing them to light.

[Gavin Monery @Pigeage]

@teamuluu @julia_reisser Amazing news!

[Gavin Monery @Pigeage]

Question for wine geeks: has anyone seen a GDD map of famous wine regions as they are now, then compared with what they could be after a 2C temperature rise from global warming? Been searching google/scholar but no joy

[Gavin Monery @Pigeage]

@Blackwaterwine @jamiegoode Bit late to see this, sorry. I don’t add much SO2 (20mg/L) and including Botrytised grapes requires a big hit of SO2 (80-100mg/L) & tannin to control the oxidation from laccasse. Botrytis is rarely noble rot in the UK (too wet). This is Bot rot with a side of glucanobacter.

[Gavin Monery @Pigeage]

All smiles with @jamiegoode today! Inside of course I’m terrified, as we’re judging two years of my work in a few hours, which is always a little nerve-racking.
We looked at all the 2018 @vagabondwines from our… https://t.co/jzAVeYSpiQ

[Gavin Monery @Pigeage]

@HuwSinclair I trialled Torulaspora in 2015 & 16 on Chardonnay. Found it was a bit of a faff and no clear benefit. Ymmv!

[Gavin Monery @Pigeage]

Has anyone got any old barrels to sell in the UK? They’re for props, so don’t need to be usable. I need 8 ideally, of the Bordeaux inclination (long, skinny, haughty attitude, nice suit, 225L).

[Gavin Monery @Pigeage]

@petepaphides ‘Do you know what you should do...*..?
*insert any task, idea or dream that I haven’t the time, inclination or money to realise.

[Gavin Monery @Pigeage]

Racking some Pinot Noir rosé. This is the base wine for the 2019 ‘Pet-Not’, my untraditional take on the ancestral style sparkling wines.
It’s based around a pet-nat (obvs..) but is more accurately a non-disgorged… https://t.co/WAYjNKAohA

[Gavin Monery @Pigeage]

Pinot Noir Rosé is kicking off in barrel. Smells outrageously good too..
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#winemaking #winemaker #vineyards #grapevine #wine #wino #vino #fermentation #flyingwinemaker #Urbanwinery #Londonwine… https://t.co/j2y0qUxF5q

[Gavin Monery @Pigeage]

End of harvest party today! We’ve got live music, tastings, epic BBQ, fun and frivolity. It’s 12-5 so bring the kids, friends, dog, cat, whatever.
We’ll have new and old wines on show, and no doubt some folks will… https://t.co/lRQkuMpoxb

[Gavin Monery @Pigeage]

The last crate into the last press for 2019...
It’s been a tough harvest, although we’ve had some very good fruit; in spite of the weather conspiring against us. That’s a testament to our growers, who I can’t thank… https://t.co/s7adGOZP3Z

[Gavin Monery @Pigeage]

Early morning picking Pinot, overlooking the river Crouch, at clayhillinfo
We’re now heading back to the winery to press the Pinot Noir for rosé..
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#winemaking #winemaker #vineyards #grapevine #wine… https://t.co/F8GWX6CIr1

[Gavin Monery @Pigeage]

Ortega, my glorious floozie of a wine! Extroverted and wild, rich, delicious, gorgeously textured and damn good fun.
A tropical fruit punch right in the mouth...
High temperature, high turbidity high jinks.… https://t.co/0E5rgoXnC6

[Gavin Monery @Pigeage]

Our Ortega barrels are starting to ferment. Lots of solids in the juice, and some deliberate oxidation should give these babies masses of texture. These are fermenting with ambient (wild) yeast so do take a while to… https://t.co/gzeCET2N29

[Gavin Monery @Pigeage]

Last press of the day is on, and we’ve finally got a few minutes to breathe.. Time for a #harvestcocktail
Fresh Ortega juice (sans souffre) followed by a slug of gin, a smidge of soda and topped with fermenting… https://t.co/SbqVj0hD7p

[Gavin Monery @Pigeage]

Picking Ortega today. We’ll treat it a bit like Chardonnay, whole bunch press, quick settle then to barrel. Potential alcohol is a most 12%, and the flavours are pretty good. It’ll be interesting to see how this pans… https://t.co/zFDwDh3puo

[Gavin Monery @Pigeage]

The Bacchus continues... Given the weather was a bit shaky we picked these yesterday and left them in cold storage overnight.. Lucky the ambient temp in the UK in October is pretty cold!
Hand picking and then… https://t.co/1yb4Ap2NgV

[Gavin Monery @Pigeage]

Pressing Frauburgunder (Pinot Noir Precoce) today! It’s juicy and delicious and it’ll be a proper session wine. One bottle will never be enough ;)
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#winemaking #winemaker #vineyards #grapevine… https://t.co/QJpXvmasDe

[Gavin Monery @Pigeage]

Loading the last press of the day! This is Pinot Noir and it’s being gently whole bunch pressed to get rosé juice. It’s destined for our @vagabondwines Pet-Not, which will triple production this year. Take that… https://t.co/ohEie1RzMP