Vineyard and winemaking
Carpe Diem White is a Cornish blend of Madeleine Angevine, Bacchus, Reichensteiner and Seyval Blanc. The vineyards' maritime setting moderates summer temperatures and encourages a long ripening season, preserving the natural acidity and hedgerow fragrance that suit these cool-climate varieties.
The grapes are harvested by hand, with most of the juice fermented cool in stainless steel to retain freshness. A small component is fermented in barrel to add gentle breadth and texture, after which the blend is assembled and bottled to preserve its youthful, fruit-led character.
Tasting notes
Appearance
Pale lemon yellow with green reflections and bright clarity.
Nose
Elderflower, crisp pear and green apple are joined by lemon blossom and a faint note of fresh herbs, creating a delicate, recognisably English aromatic profile.
Palate
Light and dry, with green apple, citrus and white plum carried by brisk acidity. The small barrel-fermented portion rounds the mid-palate without adding obvious oak, and the finish is clean, gently floral and refreshing.
Food pairing
Pair with Cornish crab, grilled lemon sole, asparagus and pea risotto, or goat's cheese with dressed garden leaves. Its bright, uncomplicated freshness also makes it a natural partner for traditional fish and chips.
Background story
Knightor sits above St Austell Bay and works with vineyards at Portscatho and Seaton along Cornwall's southern coast. Its small-batch approach embraces varieties suited to the English climate, with careful handling in the cellar designed to retain the fruit's natural freshness and modest alcohol.
Carpe Diem White gathers several of England's established cool-climate grapes into a single, easy-flowing blend. The 2019 vintage shows the range's central idea particularly clearly: aromatic fruit, lively acidity and just enough texture to make the wine as comfortable at the table as it is on its own.
