|Wine Type||Red Wine|
|Wine Style||Medium bodied|
|Total Sulphur||26 mg/litre approx|
|Maturation||6 months in small and 1200 litre barrels|
|Annual Production||0 - 5,000 bottles|
|Ageing Potential||10 years|
|Food Matching||Red Meat, Poultry, Blue Cheese, Oily Fish|
TILLINGHAM PINOT NOIR OAKED 2020
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- Tillingham Pinot Noir Oaked, natural wine from England, Vineyards in Peasmarsh, East Sussex, just 11% abv, spends about 6 months in a foudre barrel. 80% destemmed and 20% whole bunch, fermented in bins for five days and then transferred to 25l barrel and 1200l foudre (large, German oak vat), for six months. The two components were then blended in stainless steel and shortly afterwards bottled by gravity with a small sulfur addition. Generous, plummy Pinot Noir with more texture and softness on the palate than its unoaked cousin.
Tillingham is a fantastic project run by Ben Walgate in East Sussex.
It is situated off a winding country lane on a slope leading down to the Tillingham River which meanders down to Rye. Ben has already set about using organic compost across his five acres, and he plans to introduce sheep onto the land in the spring to help naturally control cover crop and weeds. He's even experimenting with biodynamic preparations (such as 500) so as to improve the health of his soil. Now here's a man who's serious about natural wine making! In all Ben has planted around 10,000 plants including thirteen English and International grape varieties. His style is experimental, preferring natural methods and a 'try-it-and-see' approach, which is yielding some great results from this budding winemaker. Great to see such passion and instinct from English wineries.
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The Natural Wine Lexicon
Natural Yeast Fermentation
Nothing Removed, Nothing Added
No Added Sulphur
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