TraverseWines with a Connection to Mountains
Born at Tillingham in 2020. Jonty and Luke's natural wine project—English Pinot Gris skin contact and Phoenix-Rondo field blends. From Georgia to South Africa to Sussex.
From pizza oven to wine barrel—born at Tillingham in 2020
In 2020, while working at the legendary Tillingham winery in Rye, East Sussex, Jonty and his business partner Luke Cockerill decided to make wine together. It was a natural evolution—Jonty had been helping Ben Walgate set up Tillingham's outdoor wood-fired pizza operations, while Luke was the sous chef at the Tillingham restaurant [^295^].
The name Traverse reflects their connection to mountains—a nod to the traversing of peaks and the journey of exploration. It captures the spirit of their winemaking: crossing boundaries, exploring terroirs, and ascending toward natural expression [^304^].
"A collection of wines with a connection to mountains. Jonty brought wine experience from working with Chad Stock, Pheasant's Tears, Testalonga, and Ben Walgate at Tillingham."
The project emerged organically from their shared curiosity and complementary backgrounds—Jonty's deep wine experience and Luke's food expertise. Their first vintages proved they had absorbed the lessons of the masters: a skin contact Pinot Gris that became an instant favorite, and a field blend red from Phoenix and Rondo that redefined English red wine expectations [^295^][^294^].
Minimal intervention, mountain patience, English terroir
Traverse Wines represents a patient and restrained approach to natural winemaking. The combination of food and wine backgrounds means their wines are made with a deep understanding of how they'll pair with cuisine—fresh, vibrant, and food-friendly [^295^].
Their methods are minimal by design: native yeast fermentation, unfiltered and unfined, with no additional sulfites. The winemaking reflects their mountain philosophy—steady, purposeful, respecting the natural pace of fermentation and aging. They work with cool-climate English vineyards at 50°N latitude, where the long growing season and maritime influence create unique conditions for natural wine [^305^][^293^].
Whether it's whole-bunch pressing Chardonnay for 18 months in old Burgundy barrels, or letting Phoenix and Rondo ferment naturally before aging in used oak, the approach is consistent: observe, support, but don't force. The result is wines that taste unmistakably of England—fresh, underripe fruit flavors emblematic of cooler climate viticulture [^293^][^305^].
- Native yeasts
- Unfiltered
- No sulfites added
- Old Burgundy barrels
- Cool climate
- Food-focused
From Oregon to Georgia to South Africa—Jonty's global tutelage
Chad Stock
Jonty worked alongside Chad Stock of Minimus wines in Oregon—one of the most innovative natural winemakers in the United States. The experience provided foundation in minimal-intervention philosophy and experimental approaches to varietal expression [^295^].
Pheasant's Tears
Time at Pheasant's Tears in Georgia immersed Jonty in the ancient traditions of qvevri winemaking—fermenting and aging wine in clay vessels buried underground. This Eastern European perspective on natural wine, with thousands of years of tradition, shaped his approach to patience in winemaking [^295^].
Testalonga
Working with Carla & Craig Hawkins at Testalonga in South Africa exposed Jonty to one of the Southern Hemisphere's most progressive natural wine projects. The Hawkins are known for their zero-addition wines and creative approach to Mediterranean varieties in the Swartland [^295^].
Ben Walgate / Tillingham
At Tillingham with Ben Walgate, Jonty absorbed the philosophy of England's most ambitious natural winery—biodynamic farming, multiple grape varieties, and the unique expression of England's emerging wine region. This is where Traverse was born [^295^][^308^].
Skin Contact, Field Blend, Chardonnay—English natural wine at 50°N
Traverse Skin Contact
The wine that made their name. 100% English Pinot Gris with skin contact—well rounded with peach, pear, plum, warming spices and pepper. A complex orange natural wine that shows what English Pinot Gris can become with thoughtful skin contact. Unfiltered, unfined, no added sulfites. The staff favorite at their first release [^306^][^295^].
Skin contact
Orange wine
Sussex fruit
Traverse Red
A remarkable field blend of Phoenix and Rondo grapes, sourced from a single vineyard in Beckley, East Sussex. After short maceration, the wine matures in old Burgundy barrels for 9 months. At just 9% ABV, this bright, light-bodied red is a testament to its terroir—fresh, underripe fruit flavors emblematic of England's cooler climate. A "staff fave" that redefines English red wine expectations [^293^][^294^].
9 months old oak
9% ABV
Beckley vineyard
Traverse Chardonnay
Chardonnay whole-bunch pressed and aged 18 months in old Burgundy oak. This patient approach—nearly two years in barrel—develops complexity while maintaining freshness. The result is a textural, layered English Chardonnay that stands apart from typical English sparkling wine styles. A wine that rewards patience, both in the making and the drinking [^305^].
18 months oak
Old Burgundy barrels
English Chardonnay
Mountain Philosophy
Traverse Wines embodies the spirit of alpine exploration—steady ascent, respect for terrain, and the patience to reach the summit. Jonty and Luke's project proves that English natural wine can stand alongside the world's most innovative producers, drawing on experience from Oregon to Georgia to South Africa to create something distinctly Sussex [^295^].
At 50°N latitude—the same as Champagne and the Willamette Valley—Traverse captures the essence of England's emerging wine identity: low alcohol, high acidity, transparent terroir. These are wines for the new generation of English natural wine drinkers—honest, adventurous, and unmistakably of their place [^293^][^308^].
- Founded 2020 at Tillingham
- Jonty & Luke Cockerill
- Rye, East Sussex
- 50°N latitude
- Oregon tutelage (Chad Stock)
- Georgia experience (Pheasant's Tears)
- South Africa (Testalonga)
- Pinot Gris skin contact
- Phoenix & Rondo field blend
- 9% ABV red
- 18-month Chardonnay
- No added sulfites
- Unfiltered/unfined
- Old Burgundy barrels