Half barrel & half stainless steel fermented with indigeneous yeats. Light, crisp and elderflower scented with a chalky, green apple steeliness and delicate, slightly briny finish. On first tasting it a fellow team member described it as a slam dunk.
Fermented in stainless steel at slightly lower temperatures yields precise floral aromas of honeysuckle, grapefruit and peach.
Adrian Pike used to be in the music industry, forming Moshi Moshi Records and State 51. When the time came for a change in life, he chose winemaking. After graduating from Plumpton College he went to work at Davenport, there learning the importance, and sometimes difficulty, of organic viticulture in England. In 2016 an opportunity came up to buy Westwell Wine Estate, a south facing slope on chalk soil in the Kent Downs planted with Chardonnay, Pinot Noir, Pinot Meunier and Ortega. Adrian is joined by viticulturist Marcus Goodwin who was at Davenport Vineyards for over 20 years. ith their first year spent getting used to new surroundings Westwell took things a little more experimental in 2017, and then further still in 2018. Opting to reduce the sprays from 4 times a year, to 2 times a year to, in 2019 only once a year (in Spring) he is working practically organically. They will not be certified, as this is just too much of a risk in such a marginal climate, but will always opt for the most sustainable option.