Ben Walgate started Tillingham in 2018, inspired to start making England's first natural wine, together with creating for a place which is much like a modern homestead, hosting a small hotel, 80 seater restaurant and a bottle shop. Vineyards were planted, a long 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.
In his experimental vision for what this place called Tillingham could be, he also imported a number of Georgian qvevri, clay vessels made for underground storage of wine. The ancient way of making wine. Only the Bacchus were shortly skin contacted, the Pinot Blanc was pressed whole bunch and both were transferred to qvevri to spend six months there, before being blended in stainless steel and then rested in foudres. This natural wine was made in a tiny quantities, only just over a dozen wines made in to NL.
Bright hazy gold in appearance. A slightly smokey nose with chalky melon and peach. More stone fruit on the palate with an earthy mineral finish offered by the Qvevri.
Tillingham - Qvevri White 2019
52% Bacchus 48% Pinot Blanc