Region: East Sussex
Grape: Pinot Noir, Gamay, Huxelrebe, Faberebe, Siegerebe, Regent, Pineau D'Aunis, Bacchus, Ortega, Chardonnay
Viticulture: Natural Wine / Organic Farming
Wine making: A blend of ten varieties all grown on the Tillingham Estate. All picked the same day and directly pressed. Fermented and aged for six month in 500l tonneaux.
A deep shade of gold reflective of the presence of the four red varieties. This is a complex, layered wine which benefits from a bit of air. Baked apple and honey notes lead on to an initially crisp and saline palate that unfolds, revealing the complexity inherent with so many varieties at play.
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.