This early ripening clone of Pinot Noir was hand harvested in September from Flint’s vineyards and Martin’s Lane vineyard in Essex. 50% semi-carbonic maceration using a fruit-forward yeast strain promotes lifted fruit aromas, while 50% crushed fruit using a classic Burgundian yeast produces notes of black cherry fruits and spice. The wine underwent twice daily pump-overs, 6 months in 3rd-fill barrels and 100% malolactic conversion. No fining was used, and minimal filtration softens the wine and lends texture. Black forest gâteau aromas, cherries and delicate spice on the nose. Bright and fruity on the palate with integrated tannins and a silky smooth finish. The wine has not been cold stabilised and might throw a small crystalline deposit. This is harmless and demonstrates its minimal handling. Based in the sunny and sheltered Waveney Valley in South Norfolk, overlooking the villages of Earsham and Bungay, Flint Vineyard’s winemaker Ben Witchell crafts wines using a blend of innovation and a respect for tradition. The vineyard site was selected as one of the driest and sunniest regions in England and the south-east facing vines are planted on free-draining gravel and flint soil.
