Ben Walgate is the man behind Tillingham, the most ambitious wine project in the UK today. Based in the East Sussex countryside near Rye, they farm not only grapes but fruit and livestock too. It is early days, but their ambitious approach has to be commended and we’ve marked them as one to watch in the coming years.
Müller Thurgau grapes, part whole bunch pressed into stainless steel, part crushed and destemmed, with 24–48 hours skin contact before pressing and fermenting in stainless steel.
– Ortega grapes crushed and destemmed,
foot treading twice a day for 5–7 days before pressing in small basket press and fermenting in stainless steel, some fermented and aged
in oak barrel.
Bacchus grapes whole bunch pressed and fermented in stainless steel, aged in oak fuder.
Chardonnay grapes whole bunch pressed and fermented in stainless steel.
Schönburger grapes hand selected on sorting table, whole bunches foot trodden and left
on skins for 24 hours before pressing in basket press and fermenting in stainless steel.
Zero filtration. Zero fining. Minimal sulphur dioxide added at bottling.
A funky nose is backed up with oodles of flavour. The plethora of grapes in this biodynamic/organic natural wine lead to smokey stone fruit & apple on the nose, vibrant acidity, & a grippy palate-pleasing finish.
Serve with freshly caught local river fish, stir fried vegetables and vermicelli noodles or Chinese dumplings