Gorse Wine
Gorse has long been one of Britain's most recognisable wild shrubs, brightening heathland, moorland and coastal paths with its vivid yellow flowers. Country winemakers discovered that these blossoms, with their distinctive coconut-like fragrance, could produce a remarkably elegant wine. Although the aroma of fresh flowers is unmistakable, fermentation transforms it into a subtle blend of vanilla, almond, honey and citrus, producing a wine that is both delicate and surprisingly complex. Its long tradition and unique flavour make it one of the classic flower wines of Britain.
At a glance
About this wine
Gorse has long been one of Britain's most recognisable wild shrubs, brightening heathland, moorland and coastal paths with its vivid yellow flowers. Country winemakers discovered that these blossoms, with their distinctive coconut-like fragrance, could produce a remarkably elegant wine.
Although the aroma of fresh flowers is unmistakable, fermentation transforms it into a subtle blend of vanilla, almond, honey and citrus, producing a wine that is both delicate and surprisingly complex. Its long tradition and unique flavour make it one of the classic flower wines of Britain.
Ingredients
- Approximately 2 litres loosely packed gorse flowers (around 250–300 g)
- 2.0–2.25 lb (900 g–1.0 kg) white sugar
- Water (to make up to 1 UK gallon (4.5 L))
- Juice of 2 lemons
- Juice of 1 orange
- Finely pared zest of 2 lemons
- Finely pared zest of 1 orange
- 100 g raisins (recommended)
- 1 tsp yeast nutrient
- 1 Campden tablet (optional)
Wine yeast (half packet recommended)
- Lalvin 71B (highly recommended)
- Lalvin QA23
- EC-1118
Optional Ingredients
- 1 tbsp light honey
- ¼ tsp wine tannin
- 1 tsp glycerine after fermentation
Equipment
- The following equipment is recommended to make this 1 Gallon.
- Sanitising fluid,
- 2 gallon Fermenting bucket,
- Demijohn,
- Hydrometer,
- Syphon tube,
- Air lock,
- Rubber bung,
- Measuring cups,
- Muslin bag,
- Thermometer,
- Extra long stirring spoon,
- Kitchen scales.
Preparation
- Pick flowers on a warm, sunny afternoon.
- Shake gently to remove insects.
- Avoid crushing the flowers.
- Remove any small pieces of stem.
- Fresh flowers retain their delicate fragrance best if used immediately.
Method
- Dissolve the sugar into the warm infusion.
- Add: Lemon juice Orange juice Raisins
- Top up with cool water to reach 1 UK gallon (4.5 L).
- Allow to cool below 25°C (77°F).
- Add: Yeast nutrient Crushed Campden tablet (if using)
- Leave for 24 hours if Campden was added.
- Add the yeast and stir thoroughly.
- Siphon carefully into a sterilised demijohn.
- Fit an airlock.
- Top up if necessary.
Fermentation notes
Primary Fermentation
Ferment for 5–7 days.
Stir once daily.
Maintain 18–22°C.
The wine develops a wonderfully fragrant floral bouquet during fermentation.
Secondary Fermentation
Continue fermentation for approximately 3–5 weeks.
Rack whenever sediment reaches around 1–2 cm.
Clearing & ageing notes
Once fermentation has finished
Leave to clear for 2–3 months
Rack again if required.
Bottle when brilliantly clear.
Gorse wine improves greatly with bottle aging.
Minimum aging: 9 months
Ideal aging: 12–18 months
Peak drinking: 2–4 years
Tips & notes
Tips for Better Gorse Wine
- Harvest on warm, sunny afternoons when the flowers are most fragrant.
- Use the flowers immediately after picking.
- Add raisins to improve body.
- 71B yeast enhances the floral and honeyed aromas beautifully.
- Give the wine at least a year before opening.
Common Mistakes to Avoid
- Picking flowers in wet weather.
- Including stems or spines.
- Boiling the flowers directly.
- Harvesting faded blooms.
- Drinking before adequate maturation.
Serving suggestions
- Serve well chilled (8–10°C)
- Excellent as an aperitif
- Pairs beautifully with soft cheeses
- Complements grilled chicken and seafood
- Delicious with almond biscuits, lemon tart and shortbread
Storage & ageing
- Best consumed within 4 years
- Store in a cool, dark place
- Best drinking window: 1–4 years
- Develops increasing complexity throughout its second year
FAQs
Does gorse wine really taste of coconut? Many people notice a gentle coconut or vanilla aroma, particularly when the flowers are harvested on warm sunny days. The flavour in the finished wine is delicate rather than overpowering.
Can I freeze the flowers? Yes. Fresh flowers freeze well and retain much of their fragrance, making it easy to gather enough over several days.
Should I remove the petals from the flowers? No. Unlike dandelions, the entire flower can be used, but take care to exclude stems and spines.
Why are raisins included? Gorse flowers provide excellent aroma but very little body. Raisins add texture and improve the mouthfeel of the finished wine.
How long should I age gorse wine? Although drinkable after about nine months, it reaches its finest balance after 12–18 months and continues to improve for several years