Ben Walgate started Tillingham in 2018, inspired to start making England's first natural wine, together with creating a place which is much like a modern homestead, hosting a small hotel, 80 seater restaurant and a bottle shop. Vineyards were planted, along with a lot of pasture land and animals. In 2021 these vineyards are expected to give their first real crop, for now the wines (and ciders) are from bought, organic fruit. 
 
Whole bunch pressed Dornfelder & Reichensteiner were fermented separately in stainless steel. Crushed Müller again fermented in steel. Carbonic maceration regent from concrete added for colour. Fermentation in bottle, not disgorged.
 
Fourth vintage of the PN, this one is perhaps the least wild and the most vinous. Bright cherry and damsons, with floral notes, crisp and refreshing with a dry finish.