Dermot Sugrue of Wiston Estate on autolysis
This show was published 24 June 2011
Dermot Sugrue is winemaker at Wiston Estate Winery. He was formerly winemaker at Nyetimber but moved on to Wiston Estate in 2006 and established a sparkling wine winery there in 2008 with owners Harry and Pip Goring. In this second interview with Dermot we hear how sparkling wine really does benefit from longer time spent on the lees or dead yeast. After 18 months to 3 years you start to see more depth and complexity and even textural changes due to autolysis, but we hear why too long on the lees is to be avoided. Finding the right balance between the variety, the vintage and how much time to age on the lees is crucial says Dermot.
The UK Wine Show is sponsored by ThirtyFifty. Our team of wine tasters are busy entertaining and educating UK consumers to help them get the most out of wine.
The music used for the UK Wine Show is Griffes de Jingle 1 by Marcel de la Jartèle and Silence by Etoile Noire.