Region: East Sussex
Grape: Pinot Noir
Viticulture: Organic Farming and Natural Wine
Wine making: Pinot Noir grapes were destemmed/lightly crushed and left on skins with gentle pushdowns twice a day for 4 days before pressing and fermenting in single barrel, slow ferment, 6 months in oak. Low sulphur, unfined and unfiltered.
Bright cherry red in colour. An ethereal red with hints of cacao and violet. Elegant on the palate with damson and spice. More generous than its unoaked cousin.
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.