The Blenheim 2011 was brewed between 2010 and 2011 in my house.
It’s apple wine, made from the Blenheim Orange variety. Picked in October 2010 from a tree in Oxfordshire, the apples were chopped, briefly boiled, put into a fermenting bin with yeast, fed ritualistically, filtered, fermented, racked, fermented, racked, aged and finally drunk. Serve chilled.
On the nose: grapefruits, apples, sauvignon blanc, a distant earthy note. In the mouth: surprisingly delicious actually. The same notes as the smell again – tropical fruit notes, very sauvignon blanc – perhaps a little stronger. One of the dangers of home-brew is that you don’t always know how strong this actually is…
Very happy with the results. Here’s a snap back when it ‘looked like sludge’ as my girlfriend put it. It’s incredible how it’s turned out after all these months; we’re going to leave one demijohn for another few months to see how it matures, before we begin again with this year’s batch.