Danbury Ridge was founded by two generations of the Bunker family: Michael and Heather Bunker and, their daughters Janine and Sophie. While walking with friends on the estate it was suggested that some of the agricultural land owned by the Bunker family may prove an ideal location for growing vines. The fields had long been scorned by local farmers for being lean and arid - a good training ground for racehorses over wet winters, but far from ideal for summer cereal crops. A detailed feasibility study was undertaken, and the conclusions formed the outline of a plan that the family expanded upon over the following years. The first vines were planted in 2014 with a focus on identifying Pinot Noir and Chardonnay clones which could best exploit the unique mesoclimate. After just a few seasons the vines were producing grapes of a quality and ripeness previously unseen in the UK; surely England's finest still Chardonnay producer.

Vinification: Fruit was handpicked and whole bunch pressed. With no settling, the juice was transferred to 228L Burgundian oak barrels with full solids for fermentation. The wine was then left on gross lees for 10 months, where malolactic fermentation took place. Battonage was performed once, as the wine was transferred out of barrels to tank to give the wine further time on gross lees before bottling 6 months later. The wine was bottled unfined and unfiltered.

The Vineyards: In addition to the loamy, carbonate rich clay of the estate’s Sleipnir Block, Chardonnay was also sourced from two vineyards along the Blackwater Estuary and River Crouch. These vineyards include the glacial deposits of the Blackwater Estuary to the north and the heavy London Clays from the River Crouch to the south.

Weather: The 2020 vintage was the second harvest at the Danbury Ridge winery and was one of many extremes. The growing season began with a high frequency of frost events in April, where potential damage was carefully mitigated by Vineyard Management. Despite these cold night-time temperatures, very warm, dry, sunny daytime conditions resulted in the earliest veraison seen in the region in the past decade. Record levels of ripening were achieved as the start of September experienced a late summer heatwave before rain arrived, replenishing soil nutrients and producing healthy, vigorous vines. For the Pinot Noir, his cooler weather and rain that followed allowed the clusters to develop complex flavours whilst maintaining acidity. The quality of the Chardonnay was exceptional, and the resulting wines are once again full of flavour and vibrancy.

Technical Information:
Region: Crouch Valley, Essex
Sub Region: Danbury
Grape Varieties: 100% Chardonnay
pH: 3.21
TA: 6.9g/L
ABV: 13%
Production: 5447 Bottles
Drink: Now to 2030

Tasting Note: A beautifully balanced wine that highlights the elegance and purity of individually selected Chardonnay clones. The bouquet of white flowers, honey characters and a hint of orange zest brings a freshness and depth to perfectly accompany its vibrant refreshing acidity.