DEVON MINNOW
Good friends of Castlewood, restaurateurs Mark Hix and Robin Hutson for many years have shared a love of food, wine and fishing. When they head off to the riverbank Mark is in charge of the food, Robin the wine and together they while away the hours. Over the past couple of years, and through ongoing discussions with us, the two fishermen have consolidated their desire to have their very own label of English wine available throughout the restaurants and hotels that they oversee and restaurants belonging to close chef friends.
Amongst the fishing fraternity, the Devon Minnow is a very famous 200 year-old spinning lure. It originated in Devon and mimics a small minnow when swimming. It is good for catching salmon, trout and all manner of other fish including now, probably most commonly, pike. They are often brightly coloured, usually made from wood although originally metal. Because of their age and variety of colours they are somewhat collectable now.
Only available at The Pig Hotels, The Oyster & Fish House, Lime Wood, Angela Hartnett’s Murano & Café Murano and a selection of Mitch Tonks’ restaurants in Devon and Cornwall. Also of course the cellar door at Castlewood; Devon Minnow release is at the discretion of its founders.
CASTLEWOOD / GLEBE HOUSE - PET NAT
Glebe House, recently voted The Sunday Times B&B of the year is a unique foodie retreat nestled in the east Devon countryside, just a stone’s throw from Castlewood. Hugo prides himself in their farm-to table experiences and local sourcing. Olive is an artist in her own right, Glebe’s eclectic interiors are adorned by Olive’s own canvasses alongside objects by other local artists. Inspired by the Bloomsbury set, shutters, wardrobes, tiles and lampshades have all been bought to life with an expressive palette of pinks, greens, pale yellows and peach. Florals abound. The result is a multi-sensory, multi-award-winning hospitable haven that blossoms with ideas and inspiration.
This very special Pétillant Naturel, adorned with Olive’s artwork is made exclusively for Glebe House, only available in their restaurant and direct from Castlewood. Made by the méthode ancestrale, it captures the terroir of the Axe Valley and the spirit of Glebe, their love for slow food and craft.
ARTEFACT - ‘A moment in wine ‘
Luke Harbor, Head Sommelier at the Pig Hotels,, has been lending a hand to the Castlewood team for over 5 vintages now. Growing up in east Devon, he has always appreciated the rural landscape, and the home-reared sausage sandwich provided for lunch! Having recently completed his WSET Diploma with Merit, Luke is now commencing his journey on the prestigious Master of Wine qualification.
Hours of vineyard pruning evoke lengthy discussions between vignerons and sommeliers. Amongst the vine leaves sprawled across the south-facing slopes of the Axe Valley, Luke expressed an interested to be involved in the winemaking side at Castlewood, as well as the vineyard. We both agreed on making a wine that should be enjoyed in the present moment whilst also giving a gentle nod to the past. Prerequisite of the project: blank canvas and experimentation. Artefact was unearthed.
In the summer of 2019, we decided to source two 300l clay Amphorae from Tuscany. Clay can be considered the middle ground between steel and oak, both of which we use at Castlewood. Stainless steel is inert and allows for a low oxygen environment. Oak, on the other hand, creates a slow ingress of oxygen, whilst also contributing to the aroma and flavour profile. Like oak, clay is mildly porous, allowing some oxygen exchange, enhancing the texture. Yet, like steel, it’s neutral and does not impart any flavour directly.
For additional winemaking notes please see Our Wine.
Wine has been rooted in civilisation for thousands of years; enriching conversation and stimulating discussion, changing our feelings (for better and for worse), it is religious sacrament and medicinal tipple. The artwork on the label, drawn by award-winning director Tommy Gillard, is an interpretation of the events shaping our world during the vintage; we then let the wine in the bottle do the rest of the talking.
There were just under 1000 bottles of Artefact 2021 made.
HIX RESERVE CUVÉE
First launched for Wilderness Festival in 2016, the HIX Reserve Cuvee was celebrated over the four day festival with classic HIX favourites such as Glenarm Estate sirloin paired with Dorset Blue lobster. The long table banquet style feasts are a renowned at Wilderness Festival as are contemporary arts, live music and immersive theatre experiences.
Mark selects just 500 bottles from the cellar at Castlewood Vineyard, destined for the Hix Reserve Cuvee's. Often older vintages or produced from a greater proportion of reserve wine, they are only released at Mark's discretion.
The Castlewood Hix Reserve Cuvée is available at The Oyster & Fish House and for private events only.