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, situated in a secluded spot in the South Downs – the valley benefits from excellent airflow, which helps stave off disease, only 4km north of the South Coast of England, meaning it is rarely endangered with 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. Limited chemical use, biodegradable tie downs, home-produced compost, recycled pressed skins and pruned vine wood help to reduce carbon emissions and promote biodiversity. Grapes are all harvested by hand.

WINEMAKING:
Each of the varieties was pressed in a traditional Coquard basket press and fermented separately. Fermentation in old barrels sourced from Burgundy and Bordeaux (2nd and 3rd use). The wines are then rested on lees until the following summer, then blended and bottled for a cool, long second fermentation. The wine was then aged for 5 years on lees, before disgorging and final ageing on cork.

TASTING NOTE:
The 2016 Cuvée has impressive depth and complexity, with that signature precision and elegance in spades. It has aromas of baked apple tart, with notes of baked pears too and a creamy pastry base. A touch of spiced honey is balanced by brisk acidity and a touch of salinity, making the finish long and balanced.

GRAPES:
Chardonnay 33%, Pinot Meunier 12%, Pinot Noir 55%.