Description

PRODUCER:
Wiston Estate is a family venture owned by the Goring family since 1743 and is presided over today by Harry and Pip Goring. The estate is managed by their son Richard, and he and his wife Kirsty are now in charge of the day-to-day running of the vineyard and winery. It was Pip’s long-held conviction that the estate held the potential to grow high-quality grapes, having grown up in South Africa’s winelands, and thanks to the South Downs’ similarities of soil and climate to Champagne. The original 16-acre vineyard, planted in 2006, was the fruit of Pip’s dream and tenacity. Today, under winemaker Marcus RaynerWard, the tight-knit team spares no effort in the vineyard or winery employing biodynamic principles, respecting nature’s cycles and fostering biodiversity. The vineyards lie on a south-facing chalk escarpment and are planted with Chardonnay, Pinot Noir and Pinot Meunier. The fruit is sourced from the estate’s own vineyards and a selection of long-term partner growers across the south-east of England.

VINEYARD:
The Findon Park Vineyard of 6 ha was Wiston Estate’s first planting in 2006, with a variety of different Champagne and Burgundy clones. The vineyard is situated in a secluded spot in the South Downs – the valley benefits from excellent airflow, which helps stave off disease. It is also only 4km north of the South Coast of England – meaning it is rarely endangered by spring frosts. There is 30cm or so of topsoil before the solid chalk of the South Downs. This is ideal for Pinot Noir in particular – keeping it well drained in wet weather, but hydrated in dry spells. Vines are trained in both pendlebogen and single guyot methods with cover crops between alternate rows (also alternated yearly) in order to help with soil health and reduce compaction, as well as promote biodiversity. A Lipco tunnel sprayer is used, which recycles spray during the year, thereby reducing chemical use by 40% and also creating less spray drift. Biodegradable tie downs, home-produced compost, recycled pressed skins and pruned vine wood help to reduce carbon emissions and promote biodiversity.

WINEMAKING:
The whole bunches of Pinot Noir (solely sourced from our original vineyard) were gently pressed in the Coquard to preserve delicate fruit flavours and aromas. The juice was fermented 100% in mature French barrels sourced from Burgundy and Bordeaux and stored on lees for 9 months before bottling. The wine was then aged for 4-5 years on lees before disgorgement and ageing on cork.

VINTAGE:
The 2018 harvest has gone down in recent folklore of UK grape growing. A year when the stars aligned. A four-week window of exceptional weather around flowering helped create a bountiful crop (approx. 70% more than the previous average) with an exceptional level of ripeness. The good weather persisted through October, when the grapes were hand-harvested in great condition.

TASTING NOTE:
Aromas and flavours of baked pear, greengage, rich buttery croissants, vanilla bean and toasted almonds with a savoury mineral core and long finish.

GRAPES:
Pinot Noir 100%.