Posts tagged ‘Snodding’s Blanc Plonk’

June 7, 2012


by 3arn0wl

Sales of his Nouveau had been brisk last Autumn.

His Van Rouge has always been popular.

And once the first vinegar-overtones have assailed the palate, customers seem happy to quaff large quantities of his Blanc Plonk.

But in honour of English Wine WeekLord Rupert’s got his Special Reserve fizzing Rosé out.  And corks are popping everywhere!

November 28, 2011

Kindle a flame

by 3arn0wl

Three children from the Little Sniffy CofE Primary School went to the family service at the Hallowed Prostitute yesterday morning with the Christingles they’d made at school on Friday.  They watched as the vicar lit the first of the advent candles.

Poppleton Council’s electricians spent the day erecting the Christmas lights. This year, twenty-four places have been selected and, like an advent calendar,  an additional one will be lit each evening.

And Tim Panini put another log on the fire at the Flying Pig, and Ginni and Oliver Over settled down on a chesterfield with a chilled bottle of Snodding’s Blanc Plonk.

November 17, 2011


by 3arn0wl

Now it has to be said.  Lord Rupert’s been going about with a bit of a buzz all week.

Wellllll.  He had to do the quality control on the Nouveau, didn’t he?!

And, he’s decided, it’s rather good this year.  Even if he does say so himself.

But it was with some reluctance, that he spent yesterday bottling most of it up,  ready to send it off to the wine merchant’s.  For today is…

Nouveau Day!

Look out for Lord Rupert’s

Van Rouge,








Blanc Plonk

and Rupert, Lord

Snodding’s Nouveau

October 13, 2011

A little oenology

by 3arn0wl

The South facing hills of limestone marl on the Snodding Estate are perfect terroir for growing grapes. And thanks in part to the recent spell of hot weather, Lord Rupert says his Pinot Noir are “Sensational” this year!

For the last ten daysLord Rupert has been out picking his grapes, and carefully removing them from their stems.

But now he’s putting his wine wellies on – Snodding Estate Plonk is all foot-pressed!

He’ll put the juice and the must into his oak barrels, to let the grapes’ natural sugars convert into alcohol, using the wild yeasts that formed on the grapes as they grew. A couple of weeks should do it. After that, he’ll strain off the must, and rack it into clean barrels.

You’ll be able to get your hands on it as early as the 17th of November – Nouveu Day!