Davenport Vineyards Diamond Fields Pinot Noir


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Triumphant English red; a truly Waterloo wine!

We have been lucky enough to secure a small parcel of Will Davenport’s Pinot Noir which is usually reserved for his delicious Sparkling wines. The Diamond Fields site was planted in 2000 and has been organic since the start. It produces very low yields of really ripe grapes with good colour and fantastic flavours. This organic Pinot Noir was made as naturally as possible with no filtration, limited use of sulphur, no fining, whole berry fermentation (destemmed), maturation in old oak barriques for six months.The result is a dark colour and substantial body for a Pinot Noir (especially English Pinot Noir), lots of cherry fruit and a really long finish. It has a smooth balance without any marked acidity and it will age for a few years in bottle. (Limited stock)

17/20 – JancisRobinson.com, Deep, translucent crimson. Very pretty red berries and almost peppery aromas. Considering this is English, the fruit is glorious. Crunchy, mouth-watering redcurrants and cranberries. Pure, persistent, drawn long into high-wire acidity and silk-spun tannins.’ Tamlyn Currin, June 2018 (2016 vintage)


Mellow and richly fruited, with a smooth mouthfeel


Stewed cherry with brighter redcurrant notes. Earthy undertones

Davenport Vineyards began in 1991 when Will Davenport planted five acres of vines at Horsmonden in Kent, while simultaneously working for a Hampshire vineyard and, unintentionally, this became the beginning of a life-long business as a wine producer. Now the vineyards cover 24 acres in total, grown on five distinct parcels of land, with nine grape varieties and a multitude of soil types and micro-climates. The Davenport Vineyards are mostly at Horsmonden in Kent, with a smaller vineyard (Limney) next to the winery at Rotherfield, East Sussex. Will was always a keen supporter of organic farming and in 2000 he made the decision to convert all the vines and winery to organic systems, certified by the Soil Association. At the time this was a huge risk, but ultimately the vines are in great shape, the fruit quality is second to none and the wines show a depth of character that he believes could not be achieved with the use of chemicals in the vineyard and winery. Having studied winemaking at Roseworthy Agricultural College in Australia, Will then worked in the London wine trade and has done a variety of stints working in Alsace, California, Australia and the UK before setting up his own winery. He also looks after the rest of the farm at Rotherfield which includes a small flock of Wiltshire Horn sheep, some bees and a lot of wildlife and woodland. A true Sussex Wealden farm landscape! Growing superb grapes is crucial to making the best wines. If the grapes are less than perfect, the winemaker has to manipulate the wines to get the right balance and in the process, the character of the wine is lost. The vines at Davenport Vineyards have been established over a 25-year timeframe on these five separate plots of land. Most of these were apple orchards before the vines were planted. The soil types, aspect and micro-climate vary between sites with particular grape varieties being selected to best suit their environment and the prevailing conditions. All the grapes are picked by hand. Everything is done to limit the impact on the environment, including making wine. That is why Davenport Vineyards try to make wines with as little energy as possible, mostly generated on site by solar panels. In addition to the existing official organic winemaking restrictions, Will endeavours to produce wines as naturally as possible. This involves not adding commercial yeasts, keeping sulphites as low as possible and avoiding filtration wherever possible.


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