This aromatic, fruity & spicy mulled wine is rich in orange, lemon and hints of red berry fruits balanced with traditional spice aromas of nutmeg, cloves and cinnamon. Delicious served warm for a traditional mulled wine infusion, or cold as an ideal base for seasonal punch.

FRACTAL is a collaboration between Will Lowe MW and winemaker Nick Lane whose expertise graced the cellars of Dom Perignon and Cloudy Bay. An extraordinary still English white wine with a pioneering approach to winemaking. Zesty English acidity drives the depth created by a unique secondary fermentation method with Chardonnay, Pinot Noir, Pinot Meunier, Ortega, and Pinot Gris all contributing to the profound complexity. Gently oaked and delicately refreshing, this wine offers a smoky nose of ripe peach, elderflower and honeycomb, a dense palate with pistachio, grapefruit, and gooseberry. Perfect for pairing with seafood, salads, or enjoying on its own, Fractal Sequence 002 showcases the artistry of modern English winemaking.

England's top winery's top wine. Named after their entry in the Domesday Book in 1086. Easily the equal to the best of luxury cuvee Champagne.

England's top winery's top wine. Named after their entry in the Domesday Book in 1086. Easily the equal to the best of luxury cuvee Champagne.

England's top winery's top wine. Named after their entry in the Domesday Book in 1086. Easily the equal to the best of luxury cuvee Champagne.

Pithy lemon and white peach combined with vanilla pod and butterscotch. The palate has a fleshy texture, flavours of ripe apricot crumble, a hint of cinnamon. Leading to a toasty finish, underpinned by subtle woodsmoke and fresh acidity. Whole-bunch pressed and only the ‘heart’ of the free run used, the juice was then fermented in new French oak barrels. Following fermentation the wine was matured in barrel for 18 months, with around 50% seeing weekly bâtonnage. The wine was bottled unfined and unfiltered in March 2024. Made from some of the best Chardonnay fruit we’ve ever seen, picked in 2022 by hand from Martin’s Lane in the Crouch Valley, Essex. It was a hot, dry year, so yields were low, but ripeness was exceptional.

Bacchus - England's answer to Sauvignon Blanc.  A clean, crisp white wine with flavours of gooseberry and nettle leading to a long refreshing finish.

From an exceptional south-facing single vineyard set high on the North Downs. Without question the best still English wine I have tasted. It’s mouth-fillingly fine with rounded, supple peach-like fruit and an ever so slightly toasty, vanilla finish thanks to nine months in French oak. If you like serious white Burgundy or Chablis, you’ll love this.

Produced using the Traditional Method, this Classic cuvee boasts aromas of red apple, conference pear and elderflower. You’ll find notes of ripe apricots, baked apple and roasted hazelnuts on the palate leading to a creamy, vibrant finish.

This is a careful blend of the three of the classic Champagne varieties, Pinot Noir, Pinot Meunier and Chardonnay, and is made using the traditional method where the second fermentation is done in the bottle. It has a fresh, fruit aroma of green apple, melon with subtle honey and floral characters. On the palate a delightful combination of toffee apple and baked apple, rounded with good acidity and a delicate mineral finish.

England's top winery's top wine. Named after their entry in the Domesday Book in 1086. Easily the equal to the best of luxury cuvee Champagne.

With a pale salmon, Provencale hue, the Barons Lane Rose is packed full of summer fruits, red apple, white peach with a slight creaminess and a tart balanced finish. This corner of Essex is one of the warmest paces in the UK, and is also blessed with London Clay and areas of gravel left over from the retreating ice shelf some years back - both of which make for happy grapes. The acreage under vine is huge by UK standards. They have been selling grapes to larger, well-known and very commercial English wineries around England but are now determined to concentrate on their own production.

Notes of grapefruit, guava and melon on the nose, easing to crisp palate of lemon, peach and white pepper with a good length. Pairs perfectly with white meats and shellfish, or enjoyed on its own!

From an exceptional south-facing single vineyard set high on the North Downs. Without question the best still English wine I have tasted. It’s mouth-fillingly fine with rounded, supple peach-like fruit and an ever so slightly toasty, vanilla finish thanks to nine months in French oak. If you like serious white Burgundy or Chablis, you’ll love this.

The UK's first demi-sec sparkling wine. A classic off-dry fizz, brilliant on its own, or with a wide range of foods.

While intense in colour, it remains deliciously fresh and floral. The nose is lifted, expressive, and filled with wild strawberry, cherry, and crushed raspberry. On the palate, the Pinot Blanc and Chardonnay give fleshy white peach and watermelon, balanced by a bright, crunchy acidity. It is light-bodied yet remarkably textured, finishing with a savoury salinity.

This delightful sparkling rose is pure and bright full of zingy fresh fruit flavours. It is a blend of Pinot Meunier and Pinot Noir grown at Tuffon Hall in the beautiful Suffolk countryside. With two years on lees this provides depth and interest to the bright fruit. A great apero or also paired with all sorts of dishes. Awards Silver medal 2023 Wine GB East Awards Silver medal 2023 Essex Wine Awards

Elegant with aromas of apple,strrawberry and freshly baked bread together with hints of raspberry on the palate and fine persistent bubbles.

Notes of grapefruit, guava and melon on the nose, easing to crisp palate of lemon, peach and white pepper with a good length. Pairs perfectly with white meats and shellfish, or enjoyed on its own!

Light gold hue and a fine, delicate mousse. Aromas of lemon sherbet and honeysuckle lead into fresh pastry and vanilla characters. The palate is rounded and soft, offering generous yet elegant notes of green apple, lemon zest, orange blossom, and chamomile, with a touch of baked hazelnut. A subtle minerality accentuates the fresh, crisp acidity, leading to a long and complex finish.

Pale gold in colour with very fine bubbles. Intense aromas of raspberry, red apple skin and rose petal. The textured palate is both vibrant yet refined, revealing layers of orange zest, raspberry, apricot and marzipan. Opulent fruit and complex biscuit characters persist in a long, mouth watering finish. "12% alcohol. This is from a single plot, 73% Pinot Noir and 23% Chardonnay, on greensand soils in Sussex. This is so refined, nuanced and delicate with beautiful cherry and citrus fruit with a sense of finesse. There’s nice concentration, fine acidity and a beautiful focus to the fruit with fabulous length and elegance. Finishes with finely spiced red cherry fruit, and the fine acid line on the finish just keeps going on. Still quite taut and primary, this has a bright future ahead of it". 95/100 Jamie Goode wineanorak.com

Winemaking Grapes were destemmed into a variable stainless steel tank, with fermentation taking place slowly via indigenous yeasts. After two weeks of skin contact, the wine was pressed and aged for six months in tank and old Burgundy barrels, then bottled by gravity in August 2024. Tasting Notes Nose: Orange blossom, honeysuckle Palate: Apricot, dandelion Food Match Seafood, salads or light pasta dishes.

16.5/20 Tamlyn Currin, jancisrobinson.com (2021 vintage) "Linear with a steely core and indeed flinty minerality, but it's also deeply soused in lime and headily fragrant citrus peel. Bay leaf and green cardamom shift through the fresh-apple fruit, making it elegantly herbaceous. Above all, the wine is juicy and true, delivering a full mouthful of sappy pleasure."

Winemaking Picked in October 2023. A blend of two blocks: clone 121 from 2019 vines and clone 95 planted in 2009. Grapes pressed and settled before fermenting cool in stainless steel with added yeast. Tasting Notes Nose: Ripe citrus, orchard fruit Palate: Stone fruit, crisp, fresh and clean Food Match Creamy fish or chicken dishes, seafood, simple weeknight meals.

This is possibly Flint Vineyard’s pinkest and fruitiest Charmat Rosé to date, and, for the first time, the blend includes a portion of Pinot Noir and Bacchus. This release is bursting with confected strawberries and cream. But it’s not just all fruit, there is a slight praline nuttiness in the background, which gives the wine some complexity. On the palate it is crisp and bursting with red fruits. Very drinkable as an aperitif and perfect for celebrations. A really lovely British drop playing the Italians at their own game. Well done, Flint.

Aromas include a charming mix of fresh red fruits along with intriguing spice notes of anise and lavender. The palate has a creamy, round texture with refreshing redcurrant, raspberry and cherry flavours.

This Classic Cuvée from Suffolk-based Gifford's Hall is made using the traditional Champagne method and grapes. Hand-selected Pinot Noir (Burgundy clone) and Pinot Blanc make up this vintage, with the base wines barrel fermented in French Limousin oak. "Pinot Blanc really showing what it can deliver. Serious stuff for warming Suffolk" —Oz Clarke, Three Wine Men. This award winning Classic Cuvee is crafted with a dedication to tradition, where each bottle is a testament to patience, precision, and the elegance of English terroir. Hand-harvested from vines that flourish in a cool climate, this refined Cuvée blends Pinot Noir and Pinot Blanc, achieving an elegant and refreshing sparkling wine. Aged gracefully on the lees for an extended period, Classic Cuveé offers a delicate mousse and a golden, radiant hue. The nose reveals hints of crisp pears and white blossom, subtle notes of toast and biscuits and a whisper of citrus zest. On the palate, the wine demonstrates vibrant acidity, evolving into a creamy texture that carries flavours of orchard fruits, lemon, and a touch of minerality—culminating in a clean, lingering finish

Elegant with aromas of apple, lemongrass and freshly baked bread together with hints of apricot on the palate and fine persistent bubbles.

Displaying an array of ripe red fruit aromas with highlights of cherries, hints of smokiness and spice add complexity to the nose. The palate has a juicy acidity and fine tannins lending to a refreshingly long finish. Super-premium estate sited in the warmest, driest corner of England, near the coast and Malden (of posh salt fame). This south-facing ridge enjoys an exceptionally long warm growing season - so rare in England. Our old friend John Atkinson, Master of Wine, who is an expert on cool-climate viticulture, is enthusiastically involved. Winemaker is Liam Idzikowski who boasts long experience in English wine-making; backed by owners the Bunker family, the winery is an astonishing no-expense-spared jewel in the crown for English wine. The Pinot is deep and svelte in the Pommard/Volnay tradition, rich of fruit and cool of spice - clove, anise etc. Young but self-evidently grand, and deeply impressive.

Pale gold in colour with a fine, persistent mousse. The nose reveals inviting aromas of toasted brioche, pistachio and honey, lifted by the freshness of green apple. On the palate, vibrant orchard fruits continue with crisp green apple and the gentle crunch of red apple peel. Bright citrus and creamy lemon posset bring beautiful balance, lingering in an elegant and lasting finish.

Bacchus - England's answer to Sauvignon Blanc.  A clean, crisp white wine with flavours of gooseberry and nettle leading to a long refreshing finish.

This premium white blend sees Chardonnay from Whitewolfe Vineyard in Kent lifted with a dash of spicy Pinot Gris from Bromley Brook Vineyard in Essex to create a bright and glowing wine with ripe pear and white peach fruit, honeyed richness and precise acidity. Although the pinot Gris is a minor part of the blend, it still imparts an extra layer of flavour and spice which enhances the Chardonnay. Old oak barrels give the wine some texture. It is a wine that is both easy to enjoy now yet thought-provoking and dreamy, making the name all the more apt. As with all winemaker Chris Wilson's wines, there is a reference to a significant song in his life. Avalon was one of Chris' dads favourite songs and this wine is named to remember him. Avalon is a 1982 single from lounge-rock/synth pop band Roxy Music. It comes from the band’s eighth and final studio album, also named Avalon. The Vale of Avalon in Somerset refers to the mystical region centered around Glastonbury, believed to be the legendary island of Avalon, a place of enchantment and King Arthur's final resting place. The Field of Avalon is one of Glastonbury Festival’s original areas, and offers festival-goers ‘an unbroken connection to the earthy Eden and the lively spirit of Albion fayre’.

Bright, fresh and fruit-driven, made with a blend of sustainably grown, aromatic varieties including Pinot Noir, Chardnnay and Pinot Blanc, that require minimal intervention in the vineyard. The grapes were pressed under nitrogen to retain their delicate flavours, with a proportion fermented in neutral oak to add complexity. Secondary fermentation was completed in tank, making it one of the first of its kind produced in England.

The Burnt House Bacchus 2025 has aromas of elderflower, bursting with green apple, lemon drops and herbaceous notes on the palate.

Burnt House's Pinot Meunier Rose 2025 is a delicate pale pink with blossom aromas. Strawberries, citrus and hints of pemegranate on the palate.

Bursting with cherry, plum and redcurrant on the palate, with smoky oak notes and warm earthy undertones. Soft tannins make this Pinot Noir a versatile food pairing option.

Précoce is silky, juicy, and packed with fruit and character. Layers of bramble jam and white pepper lead into a super-bright, fruit-forward palate with well integrated tannins, and a gorgeously smooth finish. Précoce pairs beautifully with things like pan-seared duck, mushroom risotto, or classic simple charcuterie. Perfect for intimate dinners, long Sunday lunches, or an impromptu midweek treat - because good red wine shouldn’t have to wait for a special occasion. Précoce was hand harvested in October 2024, making up around 65% of this year’s blend with the remainder French and German clone Pinot Noir picked in early November. Both sourced from our Norfolk vineyard and Martin’s Lane in Essex, fermented partially as whole bunches and crushed/de-stemmed berries. Fermentation took place in concrete, the traditional way, which allows the wine to breathe, open up and soften. We then made use of both indigenous and cultured yeast strains to encourage complexity, and a cool fermentation gave just enough time to gently extract colour and flavour whilst keeping things fresh. After fermentation, the wine was transferred into neutral oak barrels, between five and seven years old, where it underwent malolactic fermentation. It then spent a further six months in barrel before being bottled with minimal filtration to keep it honest. It’s a light-touch process: the grapes do the work here and it really shows in the character of the wine..

Pelegrim means Pilgrim in middle English (circa 12th century) and recognises the history of our forbearers that walked the Pilgrim’s Way above our vineyard for centuries on their final leg to Canterbury. This wine replicates this tradition in how the grapes are grown, selected and fermented. The Pelegrim NV is a traditional bottle-fermented sparkling wine that is made from Pinot Noir, Pinot Meunier and Chardonnay with reserve wines from previous vintages to give further complexity and a consistent extra dry non-vintage style. The wines are lees-aged in bottle for 36 months to give depth and biscuity aromas which only bottle-fermentation can deliver.

A refined expression of Bacchus that has become Flint’s signature style. Expressive aromas of kiwi and passionfruit, juicy pear on the palate, a subtle hint of cardamom and a long, textural finish. Effortlessly light, and packed with green fruit and lemony acidity that can perk up a plate of fish and chips, temper a bit of Thai spice, or zing alongside crispy fried chicken. Bacchus picks up where Fumé ‘24 left off, with fermentation in oak and concrete. An evolution in the estate's favoured expression of Bacchus, and one that has become Flint’s signature style. A blend of distinct vineyard parcels layering the zesty acidity of cooler sites, with the tropical character of warmer sites. To bring out the best in Bacchus during fermentation we use only small barriques, large oak foudres and un-lined concrete tanks. This promotes microoxygenation, which softens the wine and develops more complex aromatics.