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Great Britain
England
Suffolk
In 2019, David Alston and his family took a patch of fallow land with flinty, stony soils and in spite of the English weather made the brave decision to plant Pinot Noir. With south-facing slopes and a view worthy of Constable (in fact he captured it in 1804 from what is now the vineyard!) this microclimate has serious potential – there has to be a silver lining to global warming... Planted with high-quality Burgundian and German clones, Higham is making styles reminiscent of France but with that distinct English freshness.
This Pinot Noir from a plot of 3.5 ha is made in tiny quantities (1200 bottles). The grapes – and only the very ripest – were harvested by hand, and fermented at controlled temperatures in stainless steel, prior to light ageing in old oak barrels.
GRAPE Pinot Noir
ABV 11.5%
DRINK NOW LAY DOWN 2024 - 2028
ClosureCork
StyleDry
VeganVEG
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jancisrobinson.com
A young, nine-acre vineyard, based in the Stour Valley, one of the driest, sunniest areas of the UK. Soils are a mix of flint, stone and sand over London clay planted with six Pinot Noir clones, a mix of Burgundian and German. Partial whole-bunch fermentation (15%) with punchdowns, then maturation in medium-high toast French oak barrels (20% new) for seven months.Transparent crimson. Light nose. No rough edges and sufficiently ripe and not too tart but just not that intensely Pinot. I’m sure it will be in future vintages. A good surprise.
Jancis Robinson,
October 2024
Region
GREAT BRITAIN
It is thought that the Romans first introduced vines to England, however due to a combination of poor climate and the strong trading links with France and Italy (leading to a ready supply of wine), wine-making never really took off. Fast forward a few centuries and wine making is now a burgeoning industry because of improved wine making techniques and climate change.