Country: England
Grape: Pinot Blanc & Chardonnay
Viticulture: Organic and natural
Vinification: Both the Pinot Blanc and Chardonnay were organically farmed, the Pinot Blanc by Duncan McNeill on mineral-rich blue clay in the Crouch Valley, Essex (non-certified) and the Chardonnay by Jules and Lucie of Ham Street Vineyard on a mix of clay, silt and loam in Kent (2021 in conversion, now certified). The Pinot Blanc was initially handled in three different ways: direct press, 24-hour whole bunch maceration and hand-destemmed with a 10-day maceration. The Chardonnay was all hand-destemmed and underwent a 10-day maceration. A total 10 months of fermentation and ageing in a mixture of used oak barrels, amphora and stainless-steel vat. The various components were bottled via gravity with zero additions and in line with the lunar calendar.
The third edition in the Field Notes series by Offbeat (Dan and Nic).