Danbury Ridge have wowed the critics with their inaugral still wine releases. This is their first Pinot Noir, from the fabulous 2018 vintage, showcasing notes of black cherry mixed with aromas of plum and mint. There are hints of wood spices and cedar, which add complexity to the aromatics. Black fruits dominate the palate with silky smooth tannins and a fresh acidity that leaves a lasting impression on the finish.
The fruit was handpicked and sorted in the vineyard and winery. Grapes received 100% destemming but no crushing to maintain whole berries. Using gravity the grapes were transferred to open-top fermenters for cold soak. Temperatures were allowed to increase naturally, but kept very cool for fermentation. After fermentation, wine was transferred to barrels for malolactic fermentation, battonage and 12 months ageing. The wine was bottled unfined and unfiltered.
Danbury Ridge was founded by two generations of the Bunker family: Michael and Heather Bunker and their daughters, Janine and Sophie. The first vines were planted in 2014, with an unwavering focus on still Pinot Noir and Chardonnay clones to exploit the unique mesoclimate. After just a few seasons the vines were producing grapes of a ripeness previously unseen in the UK.
Estaurine Essex is smeared with a thick layer of London Clay, but at Danbury Ridge this tenacious deposit lies beneath a significant overburden of fluvial-glacial sand and gravel. It is this coarse aggregate, deep in some places, shallow in others, that makes Danbury Ridge so special. The Danbury Ridge mesoclimate comes into its own in late summer. Ripening does not stall with the autumn equinox. Natural woodland shelter belts, together with the light topsoils, magnify the effects of September sunlight.
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Danbury Ridge was founded by two generations of the Bunker family: Michael and Heather Bunker and their daughters Janine and Sophie.For Michael and Heather, there really was no place like home, an...Browse Wines
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