Pinot Noir Précoce (the French for "Precocious") evolved from Pinot Noir to ripen much earlier, making it the perfect red grape for England's cooler climate.
This wine is made in the Beaujolais technique, but gains complexity from the Pinot Noir. It is light and fruity, with low tannins and is incredibly drinkable. One of our favourite English reds.
Following on from the successful 2018 vintage, which sold out very quickly, the 2019 is full of cherry fruit with an underlying spice and earthiness and soft and smooth on the palate. It has slightly more body than the 2018 and a very long, complex finish and pairs well with duck, poultry or even meatier fish like tuna or salmon. Flint are rightly very proud of this wine!
Region: Waveney Valley, Norfolk
About Flint Vineyard
Ben and Hannah Witchell decided to pursue their interest in wine in 2007 by quitting their jobs and travelling to some of the most famous winemaking regions in the world.
Upon returning to the UK they moved to Sussex and Ben enrolled into a 3 year degree in Oenology and Viticulture at Plumpton College – where our winemaker Alex has studied. Plumpton greatly influenced his approach to wine, giving him a respect for and fascination of the science of winemaking.
After graduating with a first class degree and achieving awards for ‘Best research project’ and ‘Top winemaking student’, they moved to Beaujolais, France, where Ben learnt how to ‘throw out the rule book’ and experienced a more intuitive and creative side to winemaking. After two years and one new daughter, they began their new life making wine in England.
At college, Ben had identified that East Anglia, one of the lowest, warmest and driest parts of England had some of the best conditions for growing grapes, so approached a farmer and went into partnership planting vines onto a warm, south-facing slope of chalky soil in the
The Venn diagram of their logo represents the intersection between innovation and tradition which lies at the heart of what they do. Ben, one of the country's leading experts on the Bacchus grape, employs high-end equipment to treat the grapes as carefully as possible, pressing under inert gas, using gravity or nitrogen to push wine around the winery rather than pumping it, and by keeping everything separate and using different strains of yeast to create complex, fascinating wines.
Praised by Oz Clarke, Matthew Jukes, Olly Smith and Jancis Robinson, Flint are one of our favourite English wine producers and a small family enterprise, so we are delighted to support them and are sure you will enjoy their wine!