Endgrain White Tillingham Estate 2020

Endgrain White Tillingham Estate Ortega, the Endgrain is a created as an evolution involving longer skin contact and the introduction of other aromatic varietals.

Vinification includes crushing the Ortega grapes and leaving them on the skins with foot treading twice a day for 5–7 days before being pressed in a small basket press and then fermented in stainless steel and oak barrels. The Chardonnay grapes are whole bunch pressed and fermented in stainless steel. The Schönburger grapes are hand selected on the sorting table, then the whole bunches are foot trodden and left on the skins for 24 hours before pressing in the basket press and fermenting in stainless steel. The Bacchus grapes are whole bunch pressed, fermented in stainless steel and aged in oak fuder. No filtration, no fining and no added sulphur. The flavours are stone fruit led, with elevated savoury notes including cacao and spice. A natural wine lovers dream!

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.