Viticulture: Biodynamic Farming and Natural Wine
Wine making: Hand harvested grapes are left as whole bunches as they go through a long slow press cycle. Indigenous yeast fermentation in stainless steel and oak barrels. Aged on gross lees for 16 months. Malolactic fermentation occurs. Wine is unfined, unfiltered with little sulphur added before bottling.
A balance between delicateness and power with bright minerality, the aromas and flavours are of light lemon, ripe green apple, wet stone, and white flowers displaying hints of honeysuckle & discreet vanilla. Lovely hazy little number!
Ancre Hill Estates, owned by Richard and Joy Morris, comprises two vineyard sites on the edge of Monmouth, south-east Wales with some 30,000 vines planted on approximately 12-hectares (29.5 acres) and a state-of-the-art, modern winery. The business has evolved from the first plantings in 2006 and 2007 at Ancre Hill, which now extends to about 4 hectares of mature vines to include Newton Court Farm, purchased in 2014, the same year as the new winery was built at Ancre Hill, where a further 8 hectares of Pinot Noir and Chardonnay has been planted. All the land was former grazing pasture – never used for agriculture and the soils are healthy and well-nourished. Ancre Hill apply a holistic approach to all activities in vineyard and winery, and practice conscientious biodynamics.