Simpsons Wine Estate – Pinot Noir ‘Rabbit Hole’ – 2022/23

PRODUCER NOTE:
Charles and Ruth Simpson have been making award-winning wines in the South of France since 2002. In 2012, attracted by the quality of the terroir and the opportunity to become part of one of the most dynamic wine producing regions in the world, they brought their expertise back to the UK, establishing Simpsons Wine Estate. Aspiring to produce the finest quality English wine, they gradually planted 30 hectares of vineyards on the iconic chalk terroir of the North Downs and built a state-of-the-art winery. They are members of Sustainable Wines of Great Britain. In 2016, the Simpsons saw their first harvest. With a strong focus on provenance, they produce a highly acclaimed range of exclusively estate-grown still and sparkling wines, including the Chalklands Classic Cuvée 2016, which won a gold medal in the 2019 Champagne & Sparkling Wine World Championships.

VINTAGE:
The start of the 2022 growing season was cool so the vines were slow to shoot which meant frost damage was avoided. It was a warm sunny growing season with very little rain which led to excellent fruit flavours and ripeness. At one stage there was concern the dry conditions would lead to a smaller than normal crop, however the chalk soils provided the vines with adequate moisture to provide an ample harvest.

VINEYARD:
The estate is situated in the Elham Valley; an unspoilt seam in the North Downs of Kent where the contours of the land, climate and soil are excellent for viticulture. The intensely lime-rich chalk soil forms part of the same chalk ridge that stretches from southern England to Burgundy. The Guyot trained vines are low-yielding (35 hl/ha) Burgundian Pinot Noir clone 115 and 777, which are grown on either Fercal or 41B rootstocks. Planted at a density of 4,200 vines per hectare they are grown on south facing slopes, ensuring heat accumulation in the day and cold air drainage at night. The vineyard is less than eight miles from the coast, providing a crucial maritime influence insulating the fruit against intense temperature variations. Grass cover crops between the rows encourage biodiversity within the vineyard and they are signed up to the WineGB’s Sustainability Scheme.

WINEMAKING:
A blend of low yielding Burgundian Pinot Noir clone 115 (85%) and 777 (15%) grapes were transferred to tank and inoculated with selected yeasts. During fermentation, the grapes were gently pumped over once a day for a period of two weeks. A component of the blend was vinified using the traditional technique of pigéage (punch-down). Once fermentation was complete, the wine was drained off its skins into two-year-old French oak barrels, where it underwent malolactic conversion. After four months ageing in barrels, the wine was lightly filtered and bottled in spring.

TASTING NOTE:
A garnet-hued Pinot Noir displaying perfumed damson, wild strawberry and sweet spice aromas. On the palate, ripe red cherry flavours are layered with hints of violet and mocha, perfectly balanced with an elegant structure and soft tannins.

GRAPE:
Pinot Noir 100%.

COUNTRY:
England

REGION:
Kent

SUB-REGION:
Kent