Field Notes 3, 2021

A blend of Pinot blanc (92%) and Chardonnay (8%) grown on blue clay soils in the Crouch Valley, Essex. One third of the blend (Pinot blanc) was whole bunch foot trod and left to macerate overnight, followed by a gentle 12-hour press in our pneumatic press. Another third of the blend (Pinot blanc) was whole bunch direct pressed over a 12-hour period in our traditional wooden basket press. The juice from both of these Pinot blanc fractions was blended together in a stainless steel vat and a 500 litre Burgundy barrel and left to ferment and age on lees for 9 months. The remaining Pinot blanc (~1 tonne) was hand destemmed, foot trod and left to macerate on skins for 10 days. The Chardonnay was also hand destemmed, foot trod and left to macerate on skins for 6 days. Both these macerated parcels were then co pressed, fermented and raised in an 800 litre amphora. In July 2022 the wine in the 500 litre Burgundy barrel and amphora were gently transferred via syphon into the stainless steel vat and the resulting wine bottled direct from tank. Bottled by hand via gravity without fining, filtration or additions (including sulphites) and with respect to the lunar calendar.