News 

The 2025 Harvest Report

The 2025 vintage was certainly the warmest yet, and with less than 100mm of rain in the season prior to harvest finishing, certainly the driest. A perfect bud-burst and early-June flowering allowed vine growth to proceed without water stress. The chalk retains micro-droplets of water in its structure and this provides the vines a vital source of water in a drought. By the start of August ripening was well underway and our first September harvest, in warm sunshine, followed. Each parcel yielded its very own distinct aromas and flavours, with a maximum tolerable level of sugars, but with good acidity offering ideal ingredients for malolactic winemaking.

Read the full harvest report here

The creation of the first ever Hundred Hills Sommelier’s Blend

This week, we brought together some of the UK’s leading sommeliers to create a truly special wine, the first ever Hundred Hills Sommelier’s Blend, crafted from our fascinating 2024 vintage.

Tasting through our exceptional base wines, we worked together to create a cuvée that captures the finesse, energy, and complexity of the vintage while showcasing the purity of our chalk terroir. This blend will now mature, one day ready to be shared around the world, celebrating not just our wines but the outstanding sommeliers, restaurants, and hotels we are lucky enough to partner with here in the UK.

A huge thank you to all the talented sommeliers who joined us on this journey, we can’t wait to share the final result with you! Those who took part include Jonathan Teixeira from The Fat Duck, Maria Boumpa from Da Terra Restaurant, Vincenzo Arnese from Raffles London at The OWO, Mélina Soulavie from Claridge’s, Nikos Emner from Coworth Park, Charlie Alford from Le Manoir aux Quat’Saisons, Klearhos Kanellakis from Ekstedt at The Yard, Tom Fahey from The Terrace Ventnor and Ben Petrie from Mother Vine.

A evening of culinary excellence at Fortnum & Mason

We loved celebrating with Hundred Hills at Fortnum & Mason this February, where guests enjoyed a rare opportunity to meet the exceptional culinary team that led Team UK at this year’s Bocuse d’Or.

It’s quite a team!
Clare Smyth of Core by Clare Smyth
Tom Phillips of Restaurant Story
Harry Van Lierop of The Ledbury
and Ian Musgrave of The Ritz London

The evening featured an extraordinary dining experience, with dishes expertly crafted by Fortnum & Mason’s talented chefs, perfectly paired with the elegant wines of Hundred Hills, celebrating the very best of British cuisine.

Watch some highlights from the event here

Hundred Hills x Sushi Kanesaka

Join us at Michelin Starred Sushi Kanesaka at 45 Park Lane on 21st November for an exquisite omakase menu crafted by their excellent team, thoughtfully paired with a selection of our crystalline wines by the talented Saki Takase, bringing together the delicate changes in flavours of our vintages and the omakase microseasonality.

For bookings please click here

Maximilian Riedel enjoys a glass of Hundred Hills at The Gleneagles Hotel

It was a pleasure to see Maximilian Riedel enjoying a glass of our Preamble No.2 2019 at the wonderful Gleneagles Hotel this weekend. At Hundred Hills, attention to detail is critical in everything we do, and that attention continues beyond the finished bottle. Each of our single vintage and often single parcel wines deserves the right glassware and often that is a glass produced by 11 generations of Austrian precision at Riedel.

View Maximilian’s Instagram post here

Riedel visit Hundred Hills

Ahead of the release of our rare Rosé de Saignée 2021 later this year, we teamed up with Riedel to find the perfect glass to balance the vibrant aromas of hedgerow berries, amarena cherries and subtle vanilla spice in this unique wine, made using individually selected bunches of Pinot Noir from a single south facing parcel. The team tasted the wine in several glasses, and eliminated glasses over multiple rounds until the winning candidate was agreed, the Performance Pinot Noir glass, the perfect partner to this outstanding wine.

Bocuse d’Or

You’ll be excited to hear that Hundred Hills have been invited to join the coming two-years of intense build up as Team UK takes on the world! This time around, the UK’s team for the biennial tournament will feature Clare Smyth of CORE as president leading a very strong and experienced team headed by Tom Phillips of Restaurant Story.

To kick off the campaign all eight of Britain’s three-star Michelin chef’s are coming together for the first time to deliver a truly unique evening, where each of them will create a single dish to be enjoyed by two hundred guests, at the beautiful new Raffles Hotel at the Old War Office on Whitehall.

It will undoubtedly be quite a night with funds raised to both support Team UK compete in heats in Norway and hopefully on to the final in Lyon, and also to support the Cancer Platform charity.

Watch the B’ocuse d’Or UK reel here

A beautiful Harvest at Hundred Hills

The 2023 harvest now all over for another year and pinot noirs ‘bled’ once again for our rosé de saignée. The intensity from small berries this year is stunning, and with the acid structure exactly where we’d like it, these musts have terrific potential. Fermentation in barrels now underway and we don’t expect to need to filter or fine these wines before they go into bottle for secondary fermentations next spring. So really all we need to do now is patiently wait for a few more years…..

Pied à Terre lists Hundred Hills Blanc de Noirs 2019 by the glass

We were thrilled to share our wines last week in an intimate dinner at the institution that is Pied à Terre Restaurant. The enigmatic David Moore was one of the first to serve our gastronomic Preamble on their wine pairing back in 2021, Asimakis Chaniotis and the team subsequently joined us to pick grapes for the 2021 harvest.

Highlights among many of the evening were our rich, umami toned Hillside No.3 2019 served alongside English crayfish, white asparagus and a caviar beurre blanc, our fresh Signature Rosé 2018 highlighted by a delicate Gariguette strawberry Mille Feuille with basil and strawberry sorbet and a rare final glimpse of our 2018 Rosé de Saignée perfectly pitched against an Assiette of French rabbit and heritage carrots.

Our highly rated Blanc de Noirs 2019 is now available at Pied à Terre by the glass, courtesy of newly gilded and charming Head Sommelier Ciaran Bagchus.

Thank you to Theo Harrison from Uncorked for organising such a memorable evening.

How English fizz newcomer Hundred Hills has got wine critics purring

Hundred Hills is a relative newcomer to the English sparkling wine revolution and yet its six wines are already making serious waves. The winery itself, nestled as it is in the Chilterns, has been rated by Jancis Robinson MW as one of the top English wineries, with its Blanc de Noirs 2019 rated as best English fizz and the new vintage of its Blanc de Blancs, as best English BdB. Geoffrey Dean went to see what all the fuss is about and to discover from owner/ winemaker Stephen Duckett, what he’s done differently to stand out from the crowd.

Read the full article

67 Pall Mall visit to taste new releases

Always a pleasure to welcome the sommelier team and members from 67 Pall Mall out to Hundred Hills. At this time of year it’s pruning lessons, winemaking techniques and tasting new and as yet unreleased wines, but whatever we turned to there was always terrific energy in the room! As we start sending out our own wines around the world it’s great to be showcasing some of our limited edition vintage wines with 67 as it ‘goes global’.

The Coravin team visit Hundred Hills

It was great to welcome Greg and the Coravin team out to Hundred Hills to share a glass of our beautiful Rosé de Saignée. We love using the Coravin system to keep our limited edition wines and magnums perfectly fresh for all our guests visiting Hundred Hills. Congratulations to the Coravin team, a really robust and effective solution!

Watch the video from Coravin’s visit here