Flint Vineyard, Silex 2022

Get to know: Flint Vineyard, Silex Blanc

Tasting Note

Flint Vineyards once again producing a superb wine from their Silex project. The latest vintage is the first in this series to undergo 100% malolactic fermentation (to make to feel creamier on the palate) and was aged for twelve months using Burgundy barrels, stainless steel and amphora. There's a lovely golden hue that comes from the Pinot Noir that dominates the blend and a beautiful elegance and balance. The aroma has bright and zesty lemon on the nose but with softer apricot and red apple notes. The palate is taught and dry yet smooth, with excellent acidity and texture. There is a long finish tasting of biscotti, honey and orange peel tempting you back for another sip.

Try this with slightly richer seafood dishes like garlic butter cod.

Kate Says

"Flint Vineyard are becoming one of the most exciting English wineries around. For me this white wine is on par with a good, characterful Burgundy, albeit with plenty of English charm. I'd enjoy this with scallops and langoustines."

Producer Info

The Silex Blanc demonstrates Ben’s desire to produce a wine that is different to the typical English style. Using Pinot Noir, Pinot Blanc and Chardonnay, these classic grape varieties were previously considered difficult to grow and ripen in the UK’s climate. But modern approaches and knowledge have shown that excellent high quality wines can be made and the Silex has garnered a reputation for being one of these.

The Flint Silex evolves every year and 2022 presented one of the most extraordinary harvests in England to date, with extremely dry and hot conditions. Yields were low and quality was high with perfect ripening weather for Pinot and Chardonnay varieties.

The Silex 2022 is a blend of 50 % Pinot Noir, 40 % Pinot Blanc and 10 % Chardonnay, the latter being picked from the Crouch Valley in Essex, the former two varieties from Flint parcels. Cœur de cuvée whole-bunch press juice was fermented in 3rd fill oak barrels. 100 % malolactic fermentation and aged for 12 months across neutral barrels (3 years old), stainless steel and amphora.

Whole bunch pressed ”Cœur de cuvée’, (50 % Pinot Noir, 40 % Pinot Blanc and 10 % Chardonnay)

Residual sugar: <0.5 g/L