Tillingham is set amongst 70 acres of rolling hills and woodlands with far reaching views along the Tillingham River valley and across to the fortified, hill top town of Rye, East Sussex, to the sea and the Romney salt marshes beyond.
Tillingham are committed to farming in a diverse, poly-cultural way, they believe this is not only a highly sustainable approach, but in conjunction with biodynamics, aims to restore soils to an optimum level of organic matter and microbial and wider ecological diversity.
52% Bacchus 48% Pinot Blanc Minimal Sulphur added. – Wild ferment. Zero filtration zero fining. 10% abv
Bacchus grapes (conventionally grown) were crushed and destemmed and after a short maceration pressed to Qvevri (2 x 400l Qvevri). After 6 months in Qvevri the wines were pumped out to stainless steel tanks. The pinot blanc (grown under low input/lutte raisonnée principles) was whole bunch pressed and transferred to one large (800l) Qvevri, a long, slow ferment that is typical of the pinot blanc from this vineyard took until Christmas, then after 6 months it was pumped out to stainless steel. The two wines were then blended together and transferred to foudre for a couple of months. Racked and bottled by gravity with a small sulphur addition.
Bright hazy gold in appearance. A slightly smoky nose with chalky melon and peach. More stone fruit on the palate with an earthy mineral finish offered by the Qvevri.
Give it a whirl with grilled octopus, lamb chops, grilled aubergine or Ethiopian cuisine (like those spongelike pancakes called Injera), Korean dishes with fermented kimchi (Bibimbap), and traditional Japanese cuisine, including fermented soybeans (Natto)