Exploring Winemaking: The Explorer Philosophy

3 days ago

Tradition retold in London

Look at the colour in your glass. If you have poured Chardonnay or Pinot Noir it probably looks familiar. Soft gold. Pale ruby. Something calm and classical. But taste it and you will notice it is not trying to be Burgundy. It is borrowing ideas and making them English.

The Explorer’s philosophy is simple. Learn from the great regions of the world but do not copy them. Translate them into your own language.

How an Explorer winemaker thinks

If you were the Explorer in the winery today, your inner voice would go something like this:

Respect tradition
Oak belongs with Chardonnay. Whole bunches belong with Pinot. There is wisdom here.

Adapt with restraint
Use oak in a way that supports the wine. Never dominate it. Use whole bunches for perfume not power.

Let acidity lead
English fruit is naturally bright. Lean into it. Do not fight it.

Build structure quietly
Age on lees. Let the wine develop shape without adding weight.

Aim for balance
Explorer wines should feel poised. Elegant. Confident without being loud.

The global Explorer

Explorers exist everywhere innovation meets tradition.

Oregon Pinot Noir
New Zealand Chardonnay
Modern Rioja whites
Alto Adige’s bright aromatic blends
Argentina’s blossoming cool climate Chardonnay

They are winemakers who study classics then make something unmistakably their own.

What Jose does at Vagabond

Our Vagabond Chardonnay is wild fermented in French oak, about thirty percent new. Nine months ageing. No fining. Minimal filtration.
The Pinot Noir gets wild fermentation with twenty five percent whole bunches for lift, then nine months in barrels, half of which are new.
He never aims for imitation. Only translation.