Pinot Noir, Clonal Blend, Sussex, 2023
Grapegrowing: The fruit for this Pinot Noir is sourced from Pulborough in West Sussex, at 80–100m on free-draining greensand soils. A blend of Clone 777 and Clone 114, it combines the structure and intensity of Clone 777 with the lighter, aromatic qualities of Clone 114. The result is a wine with bright red fruit notes, fine tannins, and subtle floral and spice complexity.
Winemaking: Hand-harvested and spontaneously fermented with natural yeasts. Gentle pump-overs during fermentation ensure balanced extraction. 25% of the wine is aged for 6 months in a mix of new and old Burgundian oak, adding structure and subtle spice, while the remainder is matured in stainless steel to preserve freshness and vibrant fruit expression.
Grapegrowing: The fruit for this Pinot Noir is sourced from Pulborough in West Sussex, at 80–100m on free-draining greensand soils. A blend of Clone 777 and Clone 114, it combines the structure and intensity of Clone 777 with the lighter, aromatic qualities of Clone 114. The result is a wine with bright red fruit notes, fine tannins, and subtle floral and spice complexity.
Winemaking: Hand-harvested and spontaneously fermented with natural yeasts. Gentle pump-overs during fermentation ensure balanced extraction. 25% of the wine is aged for 6 months in a mix of new and old Burgundian oak, adding structure and subtle spice, while the remainder is matured in stainless steel to preserve freshness and vibrant fruit expression.
Grapegrowing: The fruit for this Pinot Noir is sourced from Pulborough in West Sussex, at 80–100m on free-draining greensand soils. A blend of Clone 777 and Clone 114, it combines the structure and intensity of Clone 777 with the lighter, aromatic qualities of Clone 114. The result is a wine with bright red fruit notes, fine tannins, and subtle floral and spice complexity.
Winemaking: Hand-harvested and spontaneously fermented with natural yeasts. Gentle pump-overs during fermentation ensure balanced extraction. 25% of the wine is aged for 6 months in a mix of new and old Burgundian oak, adding structure and subtle spice, while the remainder is matured in stainless steel to preserve freshness and vibrant fruit expression.