The Pinot Blanc is hand-harvested from the Fleming Vineyard in the warm and dry Crouch Valley in Essex, close to the river Crouch located on clay-based soils. The vineyard is family-owned working under sustainable principles and adopting organic methods.
Winemaking:
Naturally fermented in stainless steel at cool temperatures (15-18 degrees) for four weeks. The wine then spends 10 months ageing on fine lees with regular lees stirring three times a week. The wine is then racked off its lees after sedimentation and bottled under gravity with no fining or filtration. Minimal sulfur was used as pressing and bottling.
Tasting note:
A lively nose, that is fresh and elegant with orchard fruit, lemon, grass, fennel, dill and salinity. The palate is dry and refreshing, with a smooth body and a long and delicate finish.
