Pale gold in colour. An inviting and open nose shows aromas of fresh nuts, with underlying minerality. The palate begins with waxy lime zest acidity which carries the wine into a broad and textural finish. The Chardonnay here harks from heavier soils, any richness is kept in check though with well balanced acidity. A wonderfully textural wine.
Whole bunch pressed straight to stainless steel, fermented at ambient temperature. After alcoholic fermentation divided in to two batches for malolactic fermentation. The first one was put to barrel and the second one remained in stainless steel. 8 months aging on lees in the respective vessels. Racked and blended in stainless steel and bottled by gravity with a small sulfur addition
We think Ben Walgate's Tillingham project is one of the most interesting and exciting in the UK right now. He popped into our world with his zippy (and eye-catching) 2017 Pet Nat - a tart, rhubarb-fruited sparkler - and since then he's put out a wide-ranging well-executed selection of wines, from Jura-style Chardonnay to Ortega matured in Georgian-style qvevri that Ben has had installed in his cellar. Always experimenting with myriad styles and techniques to explore what is possible and to find out what works. In this time he's also generated a huge demand for his wines. Following in the footsteps of British producers Ancre Hill and Davenport (in Wales and England respectively), Tillingham is all about embracing the natural approach; from well-sourced fruit to manual production, spontaneous fermentations and judicious use of additives in the wine. The 2020 vintage marks the first to use fruit from his own organic estate vineyards that have now reached maturity.