News 

Celebrating the launch of the fifth edition of The Oxford Companion to Wine

A wonderful afternoon celebrating the launch of the fifth edition of The Oxford Companion to Wine at 67 Pall Mall. Compiled by Jancis Robinson MW and Julia Harding MW edited by Tara Thomas, with a total of more than 4,100 substantive entries, including 272 new ones it’s the first edition to breach 1 million words, a really remarkable achievement! We were delighted to join the assembled company and see everyone enjoying our newly released 2019 Blanc de Blancs. A lovely quiet moment to savour as the busy grape harvest period approaches.

Hakkasan launches The Golden Nectar cocktail created by an all-female team to celebrate International Women’s Day

We are delighted that Hundred Hills has been selected to feature in the new cocktail which has just launched at Hakkasan. The Golden Nectar is a beautifully presented cocktail that has been inspired by the old classics, where both craft and individual ingredients are key players. It has been created by an all-female team to celebrate International Women’s Day. Sommelier Alessia Mandolini chose Hundred Hills ‘to balance the syrupy notes of the cordial with a crisp, mineral finish’. The team really have created the ultimate luxury cocktail!

Watch the launch video here

The second cocktail featuring Hundred Hills base wine launches at The Connaught

Very exciting to see the ‘Your Point of View’ cocktail launch at The Connaught, created by Agostino Perrone this eye catching cocktail encaptures how perspectives change in the same way as images, colours and flavours, it just depends on your point of view. This unique flavour combination really does create an unforgettable cocktail, showcasing the exemplary skills of the mixologists at The Connaught Bar, which has been listed as one of the World’s Best Bars.

The Fat Duck pairs Hundred Hills with their iconic new dish

A sensory experience like no other – we are delighted to see that the team at The Fat Duck have chosen to pair our 2018 Preamble with their creative new cereal inspired dish, with flavours of truffled egg mousse, toasted bread cream and jellied tomato consommé this really is set to be an exceptional and very distinctive pairing. The perfect ‘full English’ flavour experience!

Bastille Day at Le Manoir aux Quat’Saisons

Where better to celebrate the Declaration of the Rights of Man than at Le Manoir aux Quat’Saisons fabulous Bastille Day party and who better to celebrate with than Raymond Blanc, surely one the few people to be able to proudly sport both an OBE and Légion d’honneur for the occasion!

Watch the video from Raymond’s Bastille Day party here

2021 Harvest Report

The 2021 vintage has the potential to be an exceptional one for Hundred Hills. Despite some cold spring nights, we started a late season with all the buds intact and warm weather quickly allowed the vines to catch up. Then a cool summer turned into a warm autumn and small, intense grapes ripened beautifully across all our ten parcels of chardonnay and pinot noir. The aromas and flavours are intense in the grape musts, with an excellent balance of sugars and acids promising some fine, long aging wines ahead for the 2021 vintage.
The cold Spring delayed bud burst by a month, but the burst of warm weather in May left flowering only a week later than normal, in early July. Summer rains created strong growing conditions and veraison at the start of September saw an extraordinarily warm few weeks as the grapes started to ripen.

Hundred Hills wine top sparkling wine at Raymond Blanc’s restaurant

In just two weeks, an Oxfordshire-made sparkling wine has become the number one best seller listed at Raymond Blanc’s Le Manoir aux Quat’Saisons. The wine is made by ‘Hundred Hills’ which kept its 42-acre vineyard in Oxfordshire quiet for almost 10 years until the first wine was aged perfectly. The two-starred Michelin chef said it “amongst the very finest” that he has ever tasted.

Read the full press release

Hundred Hills debuts at The Connaught

We are honoured to see our base wine featuring in the Eclipse, an impressive cocktail created by the team led by Agostino Perrone, Director of Mixology of Mayfair’s Connaught Bar – the World’s Best Bar (50 Best). The Eclipse takes inspiration from the high contrast photography of English street photographer, Alan Schaller, which in turn inspired English glassware designer, Richard Brendon to realise a futuristic glass for it featuring a shiny black core and bright white outside.

Read the full press release

Watch the video

Hundred Hills 2017 Blanc de Blancs features first on Stefan Neumann MS wines of the year tasting list

Watch the video

Le Manoir offer their guests the rare invitation to visit Hundred Hills

We are delighted to be partnering with Le Manoir aux Quat’Saisons to welcome their guests out to Hundred Hills for exclusive wine tasting experiences and are very much looking forward to a lively season ahead. Our 2016 First Edition wine, now regularly enjoyed by guests of Le Manoir, is brimming with honeyed fruits, nectarines and apricots and a creamy intensity on the palate complemented by delicate exotic touches. It is lovely to see guests of Le Manoir celebrating and creating lasting memories with one of our finest wines to date!

Watch the video

2018 Harvest Report

The 2018 vintage will undoubtedly become a reference vintage for Hundred Hills and for English Sparklings more generally. The stars aligned to deliver a perfect budburst and midsummers day flowering. Then the warmest summer on record turned into a warm, dry autumn and beautiful, perfectly ripe grapes were hand picked across all our ten parcels of chardonnay and pinot noir in early October. Each parcel yielded its own distinct aromas and flavours, with an excellent balance of sugars and low acids offering ideal ingredients for non-malolactic winemaking.

2018 was certainly a remarkable year for English vineyards and even by May 1st unseasonably warm temperatures had yielded a verdant green across the vineyards as shoots and leaves grew rapidly. June saw tempartures touch 30 ̊C allowing an almost complete fruit set and the bunch structure to expand, making room for plenty of fully ripened grapes later in the season.