Region: East Sussex
Grape: Pinot Blanc, Chardonnay and Auxerrois
Wine making: Pinot Blanc is whole bunch pressed and fermented in Qvevri whilst the Chardonnay and Auxerrois spend four days on skins before being transferred to the Qvevri.
Bright hazy gold in appearance. A slightly smoky nose with chalky melon and peach. More stone fruit on the palate with an earthy mineral finish offered by the qvevri.
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.