Region: East Sussex
Grape: Chardonnay, Chenin Blanc, Pinot Meunier, Pinot Noir and Gamay
Viticulture: Natural Wine / Organic Farming
Wine making: A blend of five varieties all grown on the Tillingham Estate, all picked the same day and directly pressed. Fermented and aged for four months in Stockinger puncheon, before racking to stainless steel for a further 6 months. Bottled by gravity with a small sulphur addition.
A complex, layered wine: rich gold in appearance with notes of jasmine, beeswax and quince rising from the glass. The palate is taught and long, with crisp citrus fruit mingling with greengage and spices, the whole gently supported by the influence of the barrel.
Situated on a slope leading down to the Tillingham River and ran by Ben Walgate, Tillingham is producing some really exciting natural wines. Chalk and clay soils in vineyards that are some of the sunniest in the UK. Grapes for this blend was taken from Crouch Valley Essex. Conventional but low input viticulture.