Grape: Pinot Noir
Viticulture: Biodynamic Farming and Natural Wine
Wine making: Very low yiedls of around 20hl/ha. Handharvested grapes are pressed slowly as whole bunches. 50 days maceration. Indigenous yeast fermentation in steel and barrels. Aged on lees for 10 months with malolactic fermentation taking place.
Light but intense – fragrant strawberry and cherries merge with liquorice and sweet spice. On first encounter, the wine reminds one of a Gamay from the Auvergne. As it develops it morphs into something more akin to a Crozes-Hermitage with discernible notes of black olives and herbs.
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.