Discover Our Wines 

An early budburst followed by a long, cool and dry season combined to yield a perfect harvest late in October. We created base wines using Pinot Noir grapes from our east facing winery bank and Chardonnays on our southeast facing hillside, each with over 100 days on the vine.

Richer, more unctuous fruit follows, familiar yellow apple, nectarine and pineapple, a product of grapes given plenty of time on the vine. The gentle oak cask influence of vanilla, honey and delicate spice linger on the palate with a creaminess that persists.

A unique wine from the long and cool 2019 vintage created from grapes picked on the third and final pass of the steep south facing hillside in the final days of October. Using these grapes with over 100 days on the vine, the base wines were created with a full malolactic fermentation, fermented and aged in traditional oak casks and stainless steel, and then kept for 30 months on lees. This wine is a uniquely rich and savoury expression from our chalk valley vineyards, showing the complexity achieved by late harvested grapes.

Biscuity shortbread aromas lead into layers of yellow fruit on the nose, from ripe citrus to yellow apple, Mirabelle plum and pineapple. A rich creamy palate reminds you of the perfect lemon tart.

The intense umami notes in this wine make it the perfect accompaniment to roasted Cotswold chicken, asparagus and morel mushrooms.

The inaugural Hundred Hills Blanc de Noirs from the long and cool 2019 vintage created from a single parcel of Pinot Noir grapes picked in late October. Using these grapes with over 100 days on the vine, the base wines were created with a full malolactic fermentation, fermented and aged in stainless steel, and then kept for 30 months on lees. This critically acclaimed wine captures the rich layers of flavour, aroma and texture present in our late harvested Pinot Noir grapes, balanced by a core of fresh acidity.

A core of vibrant acidity draws together the generous, round palate of ripe Pinot Noir. Intense layers of red fruit; macerated strawberry, raspberries, red apple and Morello cherries lead into deeper layers of blood orange, ripe nectarine and juicy flat peaches with cream.

Pairs perfectly with artisan charcuterie, such as saucisson where the sweet, fattiness is cut with the round acidity of our 2019 Blanc de Noirs, with the palate of rich stone fruits that hold up to the savoury saltiness.

An early budburst, peak flowering on 20th June, and an excellent ripening season combined to yield a perfect harvest in early October. Using these grapes with over 100 days on the vine, the base wines were created with a partial malolactic fermentation, fermented and aged in traditional oak casks and stainless steel with extended bâttonage, and then kept for 40 months on lees. This wine shows what is possible from the hallmark 2018 vintage in England with purity of fruit and a fresh mineral expression.

Bright aromatics of ripe lemon and grapefruit zest, crisp apple and freshly baked sweet pastry. Fine boned and crystalline on the palate with layers of citrus and yellow plum. A pleasing savoury edge of salty minerality, mace and baking spice, lingers on the palate.

Best enjoyed with seafood, from succulent shellfish such as langoustine and lobster to hearty monkfish.

An early budburst, peak flowering on 20th June, and an excellent ripening season combined to yield a perfect harvest on 4th 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 in traditional oak casks, and then kept for 36 months on lees. This artisanal wine will age beautifully and reveals the enormous potential of our exceptional English chalk valley terroir, as it evolves to fully express the memorable 2018 vintage.

Seared tuna, sesame seeds and crispy seaweed.  Try also with soft goats cheese, fresh figs and baby basil.

White floral aromas emerging with rich lemons, limes and yuzu delicately filling the palate while white peaches and more exotic notes emerge. Already harmonious and complex but still tense and evolving in the bottle. A worthy successor to the 2017, which sold out soon after release.

Early flowering and a warm summer produced perfectly ripened grapes with over 100 days on the vine.  Only the very first juices from maceration of the grapes were used to create unfiltered and un-fined base wines in oak barrels, without a malolactic fermentation. Aged for 30 months on lees, this is a rich and complex sparkling which reveals the enormous potential of our exceptional English chalk valley terroir for creating fine Pinot Noir wines.

A bright ruby colour yields concentrated and harmonious red summer fruits on the nose while the palate reveals a complex wine with many layers of fruit accompanied by red cherry, sarawak peppercorns and liquorice notes. Made only in very small quantities, our saignée is like nothing you will have tried before!

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.