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.

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.

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’.

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.

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.

Something of Pouilly-Fuissé in the style here, a rich oak-infused nose, but on the palate linear, mineral and refined. Elegant, broad and complex, so unlike other English chardonay. 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.

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.

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.

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

The English sparkling wine that put English sparkling wine on the map. The first English fizz to exclusively use the traditional three champagne grapes: Chardonnay, Pinot Noir and Pinot Meunier. Lovely pale gold and gentle, fine bubbles. Toasty, spicy and complex aromas showing wonderful development after more than three years on lees in our cellar. The palate supports these complex aromas with honey, almond, pastry and baked apple flavours. Very fine and elegant with a great combination of intensity, delicacy and length.

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.

The successor to the highly-awarded 2024 vintage (IWC Gold & English Chardonnay Trophy), the 2025 offers that same vibrant, racy acidity and high-toned citrus fruit, with a deeper core of ripe yellow apple and pear. Contact with lees has granted a generous, plump mouthfeel, giving the wine a touch of opulence. Suggested pairings include honey-roasted parsnips, meaty white fish and herb-crusted chicken. This wine has the potential to age for several years in bottle, developing nutty, toasty tertiary notes. Really outstanding value here. One to follow.

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.

A wonderful Bacchus with good weight and utterly delightful texture. A real find at the price. Pale lemon with green hues in the glass. Sweet lime and elderflower cordial on the nose. A luscious, textured mouthfeel is balanced by a fresh acidity showing gooseberry fool and notes of herbaceous nettle, tarragon and basil.

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

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.

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

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.

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!