Region: East Sussex
Grape: 80% Pinot Noir, 20% Pinot Blanc
Viticulture: Natural Wine
Wine making: Whole cluster Pinot Noir fermented in three concrete tanks, two of which were topped up with Pinot Blanc juice and the third with Pinot Noir juice. Pressed off after three weeks then aged respectively in concrete and oak for six months. Blended together in stainless steel before being bottled by gravity with a small sulphur addition
A deep, blood orange colour with rose petals and cardamom on the nose, akin to red vermouth. Fresh acidity with a shimmering fruit character of crunchy cranberry and bunchy characteristics on the palate
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.