High energy pet-nat of Bacchus, Auxerrois & Chardonnay. Heady with citrus and elderflower, a wine that’s been made for good-time drinking in mind, preferably in the sunshine. Find out more.
About the Wine
A juicy, vibrant and immediately satisfying pet-nat of Pinot Noir, Reichensteiner and Ortega. The Pinot Noir was foot stomped and macerated for three days, whilst the white varieties were pressed directly, and assembled together at bottling. Juicy, smoky fruit with a lovely amaro bitterness. Seriously uplifting juice, coming to us at the beginning of Alex and Sam’s wine making journey having just planted their vines in 2019. They take a ‘nature first approach’ - nurturing vines, focusing on developing soil health and encouraging biodiversity. An exciting project to see coming out of the UK!
About Titch Hill Farm
Titch Hill is the project of Alex Tristram and Sam Bunker, who met while studying winemaking at Plumpton in 2017. The vines are planted on a farm that has been in Alex's family for generations, with his uncle taking a keen interest in environmental restoration and the damage done across the UK by post-war industrial farming.
Based in Worthing, a stone’s throw from the sea, the 8 hectares of vines are some of the closest to the coast in the UK. Alex and Sam work to organic principals, currently in conversion, on the chalk of South Downs, producing wine with a distinct sense of place.
Alex and Sam are only at the beginning of their wine journey, with their first vintage produced primarily from the 3.5 hectares of Chardonnay, Pinot Noir and Meunier planted in 2019, all made with no additions. Alex & Sam look after the vines as part of a wider, holistic, organism that also includes livestock, arable wheat & barley, with sheep grazing in the vineyards through winter. They are another shining example of the proactive, sustainable agriculture in the UK, it’s a joy to see! We look forward to seeing what happens next.
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