Clone 114, Pinot Noir, Pulborough, 2023
Grapegrowing: The fruit for Clone 114 is sourced from Pulborough in West Sussex, at 80m on free-draining greensand soils. This clone is known for producing lighter, more aromatic wines with bright red fruit notes like wild strawberry and cranberry, complemented by delicate floral and spice undertones.
Winemaking: Hand-harvested and spontaneously fermented with natural yeasts, the wine includes a portion of oven-ripened stems for added complexity and fine tannins. Gentle pump-overs during fermentation ensure balanced extraction. 50% is aged for 6 months in a mix of new and old Burgundian oak, adding subtle structure.
Grapegrowing: The fruit for Clone 114 is sourced from Pulborough in West Sussex, at 80m on free-draining greensand soils. This clone is known for producing lighter, more aromatic wines with bright red fruit notes like wild strawberry and cranberry, complemented by delicate floral and spice undertones.
Winemaking: Hand-harvested and spontaneously fermented with natural yeasts, the wine includes a portion of oven-ripened stems for added complexity and fine tannins. Gentle pump-overs during fermentation ensure balanced extraction. 50% is aged for 6 months in a mix of new and old Burgundian oak, adding subtle structure.
Grapegrowing: The fruit for Clone 114 is sourced from Pulborough in West Sussex, at 80m on free-draining greensand soils. This clone is known for producing lighter, more aromatic wines with bright red fruit notes like wild strawberry and cranberry, complemented by delicate floral and spice undertones.
Winemaking: Hand-harvested and spontaneously fermented with natural yeasts, the wine includes a portion of oven-ripened stems for added complexity and fine tannins. Gentle pump-overs during fermentation ensure balanced extraction. 50% is aged for 6 months in a mix of new and old Burgundian oak, adding subtle structure.