Description

ABOUT THE 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 Rayner-Ward, 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.

THE VINTAGE:
The 2018 harvest has gone down in recent folklore of UK grape growing. A four-week window of exceptional weather around flowering helped create a bountiful crop with exceptional level of ripeness. The good weather persisted, through October, when the grapes were hand harvested in great condition.

ABOUT THE 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, only 4km north of the South Coast of England – meaning it is rarely endangered with spring frosts. There is 30cm or so of top soil 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 promoting 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.

THE WINEMAKING PROCESS:
After hand-harvesting, the whole bunches pressed in the Coquard press which allows for very gentle pressing (the varieties are pressed separately) followed by fermentation in mature French barrels (2nd and 3rd use) sourced from Burgundy and Bordeaux and rested for 9 months before bottling. At bottling a portion of red wine made from the same Pinot Noir vines was added for the colour and flavour profile. The wine was then aged for 4 to 5 years on lees, before disgorging and final ageing on cork.

OUR TASTING NOTES:
Deep orangy pink in colour. Red fruits on the nose, cherries, blood orange and hints of wild roses and clove spice. Rose petal on the pallet with a refreshing acidity, an abundance of red fruits and a hint of brioche, vanilla and marzipan.

GRAPE VARIETY:
Pinot Noir 80%, Pinot Meunier 20%.