Version 1 scoring: Wind Quintet
Date: 2024
A short, attractive fugue for wind quintet (flute, oboe, clarinet, horn and bassoon), inspired by and based on Hubert Parry's much-loved hymn "Dear Lord and Father", whose melody is entitled "Repton". The fugue's structure results from a fascinating online Fugue Writing course run by CityLit, London, which I attended in the first half of 2024. The course presents and explains the eighteenth-century ideas of a fully developed fugue, which culminated in J.S. Bach's extraordinary achievement, the "Well Tempered Clavier", and which has been used in various forms by composers ever since.
The fugal "rules" are here treated rather as guidelines in order to create a fugue more immediately appealing to 21st century listeners, but the piece attempts to maintain the general structure found in classic fugues. The initial subject is quirky and tuneful (in fact a bit of an ear-worm), but it immediately goes on to include counter-subjects, tonal answers, codettas, episodes, middle entries, inverted subjects, strettos, a pedal and a final entry, plus a relatively long coda in which Parry's original melody is celebrated exuberantly. These different sections and techniques are all labeled in the score to add an educational dimension to the composition.
Those who know my "Repton Variations" for wind sextet will recognise the opening and ending, at least in outline, but they will soon find the rest to be more technically developed, if rather less serious, from the very beginning! The piece lasts just under three minutes.
I am most grateful to pianist and lecturer Karl Lutchmayer, who tutored the course, for his help and ideas in the writing of this fugue.
Version 2 scoring: Wind Sextet (fl, ob, cl, bass cl, horn, bsn)
Date: 2024
This version for the slightly larger ensemble adds material from my "Repton Variations" and could be used as an alternative to the final variation in that piece. However, it can also stand alone. As I have written above, it makes the fugue more developed and structured, and perhaps it is a little more satisfying like this...?