About the Wine: A blend of several different whites, two of which (Ortega and Schönburger) were foot trodden with skin contact fermentation, and two (Chardonnay and Bacchus) were whole bunch fermented in steel. The Bacchus also got some time in oak. The result is a complex orange wine, with a savoury profile full of stone fruit and spice.
About the Vineyard: Tillingham is the brainchild of Ben Walgate, who has quickly become a winemaker to keep your eye on. The primary focus of the label is ecological biodiversity, which has led to the production of distinct, exciting wines. Using natural methods, they combine ancient traditional farming techniques and contemporary best practices to create a range of low intervention wines that allow the grapes to really shine.
Producer: Ben Walgate
Origin: Peasmarsh, East Sussex
Grapes: Bacchus 36%, Madeline Angevine 33%, Ortega 28% and Muller Thurgau 3%
Alcohol: 10% ABV
Bottle size: 750ml
Winemaking: Conventionally grown, fruit sourced from local growers in Kent and East Sussex. Zero filtration & fining with wild fermentation.
Notes: Hazy and pale green gold in appearance. Brimming with elderflower, citrus and white peach on the nose, with a hint of soft spicy notes. Saline, zesty and with grip from the skin contact and minerality from the concrete vats.
Food Pairing: Soft cheeses such as our Little Lilly Brie or La Retorta