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 fruit for the non-vintage wines comes from the estate’s own vineyards and a selection of long-term partner growers. 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 promote biodiversity. Sheep are allowed to graze between the vines in the winter months, allowing their manure to decompose the vines. 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:
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 lees for eight 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. The wine then undergoes slow secondary fermentation in the bottle, and is kept on its lees, at cool 9-11°C in our sheds for three to five years, allowing it to mature and take on flavours and structure through the process of autolysis. After 3 – 5 years ageing on lees, the bottles are riddled and disgorged, with a dosage of 8g/l.

TASTING NOTE:
The Brut NV opens with aromas of green apples, freshly cut lemons and sourdough, alongside a hint of grilled walnuts and apricots. On the palate, the mousse is fine and textured with complex notes of apple compote, cold butter, candied citrus peel and toasty notes. The finish is refreshing, long and mineral.

GRAPES:
Chardonnay 34%, Pinot Meunier 33%, Pinot Noir 33%.