A bit of a twist in style over previous vintages here, this time made as a gentle extraction with whole bunches of the red grapes (Pinot Noir) sitting directly in the pressed juice of the white (Pinot Blanc). A pale red colour with an orange hue. Fresh figs give way to dried orange peel and a herbaceous lift. Structurally linear with a long and pleasant finish. Inspired by French winemaker Daniel Sage, a marriage of carbonic and non-carbonic fermentation. Pressed after five days of maceration. Aged in concrete for six months, racked 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.