Region: East Sussex
Grape: 52% Bacchus, 48% Pinot Blanc
Wine making: Bacchus grapes (conventionally grown) were crushed and destemmed and after a short maceration pressed to qvevri (2 x 400l qvevri). • After 6 months in qvevri the wines were pumped out to stainless steel tanks. • The Pinot Blanc (lutte raisonnée principles) was whole bunch pressed and transferred to one large (800l) qvevri, a long, slow (ambient) ferment that is typical of the Pinot Blanc from this vineyard. • After 6 months it was pumped out to stainless steel. • The two wines were then blended together and transferred to foudre for a couple of months. • No filtration • No fining • Racked and bottled by gravity with a small sulphur addition.
Bright hazy gold in appearance. A slightly smoky nose with chalky melon and peach. More stone fruit on the palate with an earthy mineral finish offered by the qvevri.
Situated on a slope leading down to the Tillingham River and ran by Ben Walgate, Tillingham is producing some really exciting natural wines. Organic and biodynamic practices are used in the vineyard with poly-culture farming taking place as well. Chalk and clay soils in vineyards that are some of the sunniest in the UK.