THE WINE
Bright and fresh with bags of elderflower and zesty citrus, a really pleasing salinity and nimble line of acid. The fruit was sourced from Forty Hall in London and Toby Spears in Sussex, whole-bunch pressed and co-fermented, with 10mg/l of sulphur added during pressing. Reichensteiner comprises the majority (66%) with Bacchus completing the remainder (34%).  Bottled unfined and unfiltered to continue fermentation in bottle under crown cap, disgorged by hand, no further additions at bottling.
 
THE PEOPLE
Titch Hill is the winemaking project of Alex Tristram and Sam Bunker, based on Alex’s family farm on the South Downs, one of the closest vineyards to the sea in the UK. Since 2019, they’ve planted 3.5 ha of Chardonnay, Pinot Noir, and Pinot Meunier, plus 4 ha of disease-resistant PIWIs, all farmed organically (soon certified) with minimal inputs and sheep grazing in winter. Influenced by the coastal chalk soils, the wines are made with minimal intervention, no additions, just careful handling to let the fruit shine. Their first vintage is vibrant, dynamic, and expressive, reflecting both the site and their holistic, sustainable approach to viticulture.
 
THE PLACE
The UK natural wine scene is increasingly defined by a new wave of producers embracing low-intervention viticulture and winemaking. Across regions like Kent, Sussex, and Essex, growers are shifting toward organic and biodynamic practices, prioritizing soil health, biodiversity, and sustainability. In the cellar, many work with native yeasts, avoid filtration, and limit or eliminate sulfur use, allowing the wines to reflect their vineyard origins and the nuances of each vintage. This hands-off approach is resulting in expressive, characterful wines that challenge traditional expectations of English wine and are helping to shape a more diverse and dynamic national wine identity.