Visit Churton, in winter and you’re likely to spend a lot of time up on a hill looking at “poo pits” and sniffing compost. The winter solstice is when owners Mandy and Sam Weaver choose to release their wines. “In an agricultural sense it’s when one year ends and another begins” explains Sam. “The earth is breathing in and then it begins to exhale, so it works with the rhythms we’re trying to follow”. Wild yeast fermented and barrel aged, this biodynamically produced sauvignon oozes roast fennel, caramelised parsnip, dried herbs, lemongrass, basil, nasturtium and all sorts of niceness for punks who love the funk.
Sip with: classic fish pie
