Region: East Sussex
Viticulture: Organic Farming and Natural Wine
Wine making: Grapes are hand harvested and divided into batches including whole bunch carbonic and destemmed carbonic maceration in concrete. The rest of the mixture is whole bunch and destemmed. Wild yeast fermentation at ambient temperatures. 4 - 10 day skin maceration. Malolactic fermentation in stainless steel after pressing. Unfined, unfiltered and no sulphur added.
Blackberry and violets on the nose. Fresh and slightly crunchy currants on the palate, bright acidity and soft round tannins.
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.