Discover Our Wines 

Early flowering and a warm, lengthy season produced the perfectly ripened pinot to create a delicate and vibrant rosé.  Grapes with over 100 days on the vine were gently bunch pressed, base wines created without a malolactic fermentation and softened in traditional oak casks, then aged for 18 months on lees to yield a beautiful array of floral aromas and summer fruit flavours from this exceptional English chalk valley vineyard.

An array of delicate yet concentrated wild strawberries and raspberries lifts from the glass. Time under cork has preserved the wine’s elegance while deepening the red fruit character, evolving into complex notes of hibiscus and pomegranate on the palate. A beautifully delicate wine now showing impressive complexity and concentration.

Rich and sumptuous to pair easily with food and bring luxuriant fruit flavours to the fore in all manner of deserts.  Perfect for Christmas by the fire or an early evening aperitif with friends.

The wines underwent alcoholic fermentation and a full malolactic fermentation in traditional oak cask, and then were kept for 36 months on lees.

Sushi and seared sashimi. This wine also pairs beautifully with salted cod, crispy shallots and dill. 

Intense layers of ripe lemon zest, limes and yuzu fill the palate balanced by a sea spray minerality and nutty, umami finish. This wine has tremendous potential to age over the coming decades.

The base wines were created in a combination of traditional oak casks and stainless steel without malolactic fermentation, they were held back after blending and softened using gentle oak exposure and regular batonnage, followed by spending 48 months on the lees after bottling.

In the glass, a beautiful golden hue indicates a Blanc de Blancs with great concentration. The wine is aromatically intense, equally balanced in fruit and spice. The fruit is exotic with a unique, ripe kiwi note shining through alongside lemon balm and a juicy yet tangy orange note. The baking spice aromas are delicate and sweet with a hint of nougat creaminess. This is perhaps the most powerful Blanc de Blancs produced by Hundred Hills to date, tamed and brought to balance by long and careful aging.

Perfect with delicate seafood dishes like oysters, scallops, or sashimi. To keep things very English, our Blanc de Blancs No.2 also pairs brilliantly with fish and chips — its bright acidity and citrus finesse cut beautifully through the richness of the dish, creating a fresh, balanced finish.

The base wines were created with a malolactic fermentation to find balance and texture, fermented and aged in a combination of traditional oak casks for Chardonnay and stainless steel for Pinot Noir, each undergoing battonage.
The wine was bottled and spent 24 months aging on lees before disgorgement.

A fascinating and delicious rosé, the second vintage release from Hundred Hills from the long and cool growing season of 2019. Late harvested Pinot Noir and Chardonnay with a long hangtime have produced fruit with a confit nature, the recognisable strawberry notes are ever so slightly jammy whilst the red apple, cranberry, peach and cherry notes have a satisfying roasted quality, like that of a delicious clafoutis. Generous and creamy in texture but with plenty of bright fruit freshness.

Red fruit desserts pair beautifully with this wine — think strawberries and cream, pavlovas, or even a traditional English trifle. The wine’s bright acidity cuts through the richness of the cream, while its vibrant fruit notes mirror and enhance the flavours of the dish.

With peak flowering on the 7th July followed by a long cool season, the 2021 vintage enabled us to harvest late in the year as acidity dropped and complexity increased across the vineyard. Our Rosé de Saignée was created from carefully selected grapes within our south-facing Hillside parcel of Pinot Noir picked on the 27th of October with 112 days on the vine. After being destemmed and crushed, the grapes were macerated for 8 hours with regular pump-overs, then bled off the skins into small French oak barrels for fermentation. The wine was then bottled without filtering or fining and disgorged in March 2024.

The wine presents a light, bright claret colour with a subtle copper edge. On the nose there are hints of hedgerow berries, rhubarb and hibiscus present in each of our rosé wines, but it continues to unfold leading to sumac and dried cranberries, pomegranate and Amarena cherries, all wrapped in a warming blanket of gentle baking spices. This is a unique wine, best served at around 10 degrees Celsius and served in a Riedel Performance Pinot Noir glass and enjoyed alongside dishes such as smoked wild mallard with cherries, and home-cured bresaola.

Pairs beautifully with the soft organic cheeses produced locally at Nettlebed Creamery. Barbecued lobster and red pepper skewers. A variety of smoked and cured meats, through to crispy pork belly and duck breast.

An early budburst, peak flowering on 20th June, and an excellent ripening season combined to yield a perfect harvest in mid October. Using these grapes with over 100 days on the vine, the base wines were created without a malolactic fermentation to preserve their acidity, fermented and aged in traditional oak casks and stainless steel, and then kept for 36 months on lees. This wine is a generous expression from the warm 2018 vintage and an excellent introduction to Hundred Hills.

Aromas of autumnal, juicy orchard fruits, cooked pears and quince, with hints of sunny orange blossom and honey. With a soft, luxuriant mousse, the stone fruits on the palate are beautifully ripe with an underlying, bright mouth-watering acidity and hints of almond patisserie.

The rich notes of nectarine and yellow plum hold up perfectly with roast pumpkin and squash dishes, with the aromas of blood orange cutting through the sweetness.

The steep slopes helped these vines escape the April spring frosts and enjoy a strong flowering and excellent ripening season. Using grapes with over 100 days on the vine, the base wines were created without a malolactic fermentation to preserve their acidity, aged for 6 months in traditional oak casks and then a further 30 months on lees. This artisanal wine will age for many years to come and reveals the potential of our exceptional English chalk valley terroir, gently evolving its expressions of the 2017 vintage.

Seared cod, tuna tartare and seabass ceviche.  Try also with fresh asparagus and smoked trout roe. 

White floral aromas emerging with white peaches and exotic notes on the palate. Already harmonious and complex but still tense and under construction in the bottle.