Origin and production
Knightor White Vermouth begins with English wine made from grapes grown in Cornwall's cool maritime climate. Its freshness provides a clean base for a blend of 24 herbs and spices, including the traditional bittering herb wormwood alongside sage, oregano, mint, citrus peel and rosemary.
The botanicals, many gathered in and around Knightor, are infused in a fruity eau-de-vie distilled from the winery's own grape skins. This aromatic spirit is then blended with reserve wine and gently sweetened, creating a white vermouth in which citrus brightness, herbal complexity and bitterness remain finely balanced.
Tasting notes
Appearance
Bright pale gold with excellent clarity and faint green reflections.
Nose
Fresh lemon and orange peel lead into mint, sage and rosemary, with softer floral and vinous notes beneath the more aromatic botanicals.
Palate
Lightly sweet and supple, quickly balanced by citrus freshness and a clean thread of wormwood bitterness. Herbal notes build gradually rather than dominating, leading to a long, gently warming finish of mint, rosemary and orange peel.
Serving suggestions
Serve well chilled over ice with a strip of lemon peel, lengthen with soda for a simple Cornish spritz, or use in a White Negroni or a lighter Martini. The half-bottle format is particularly convenient for keeping the vermouth fresh once opened; refrigerate after opening.
Background story
Knightor is based near St Austell Bay and produces English still wines, sparkling wines and vermouth in small batches. The winery's position in Cornwall gives it access not only to local grapes but also to a distinctive coastal landscape of culinary herbs and aromatic plants.
White Vermouth turns the by-products and ingredients of the estate into something with a clear Cornish identity: grape skins are distilled for the infusion spirit, local botanicals contribute fragrance, and English wine provides the foundation. The result is both a characterful aperitif and a versatile bottle for classic cocktails.
