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.

ABOUT THE VINEYARD:
The fruit for the non-vintage wines comes from the estate’s own vineyards, and a selection of long-term partner growers across the south-east of England. The estate soils are chalk based, and therefore better for Pinot Noir and Chardonnay, while Pinot Meunier prefers a clay soil – so some of this is sourced from clay soils in Kent. 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. Sheep are allowed to graze between the vines in the winter months, allowing their manure to degrade back the vines. A Lipco tunnel sprayer is used which recycles spray during the year, thereby reducing chemical use by 40% and also creates less spray drift. 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.

THE WINEMAKING PROCESS:
Grapes are hand harvested in late autumn, and the different varieties are pressed separately as whole bunches. The juice is fermented in stainless steel tanks before being allowed to rest on its yeast lees for 8 months, before being bottled the summer following harvest. At bottling, a portion of reserve wines (which date back to 2009) is added to make up 20-30% of the final blend. A small portion of still red wine made from Pinot Noir grapes is also added to give the wine its distinctive colour and deep red fruit flavours. The wine then undergoes slow secondary fermentation in bottle, and is kept on its lees, at a cool 9-11°C in our sheds for two to four years. Dosage of 8g/l.

OUR TASTING NOTES:
The Rosé NV bursts with aromatic notes of rhubarb, raspberries, sour cherries and redcurrants, with a touch of wild roses and lemon zest. The palate is bright with refreshing acidity, with fine persistent bubbles and a touch of sherbet and hibiscus on the finish.

GRAPE VARIETY:
Pinot Noir 40%, Chardonnay 30%, Pinot Meunier 30%.