Made in a similar fashion to Champagne, although this wine undergoes almost twice the amount of lees ageing. The elongated second fermentation develops a more complex and deeper flavour character. “The 2018 has a great nutty, bready quality, but with less bottle ageing this is much fresher and more fruit forward.” Hindleap is from the Bluebell Vineyard Estates, made of 100% Seyval Blanc grape. It is vegan friendly and a light bodied sparkling, a true people pleaser to kick your event off in style.

This is one of, if not the, most popular English Sparkling Wines out there at the moment. ‘MV’ means multi-vintage, (not Moving Venue sadly) which means exactly the same as NV (non-vintage we see most commonly on Champagne). Made using the three Champagne grapes Pinot Meunier (35%), Pinot Noir (35%) and Chardonnay (30%) the wine has fresh notes of green apple and pear, and a subtle biscuit character. They are now using sustainable growing methods and are working towards their full accreditation which makes it a fantastic all-rounder.

A crisp light bodied unoaked white wine from the producers who brought you the wonderful Hindleap sparkling, this is made with 100% Bacchus grape. We tasted this during our own wine tasting and were all very excited about it. Bacchus is essentially the UK’s version of Sauvignon Blanc, it is aromatic with floral notes, and fresh and acidic – making it a brilliant pairing for food. The Bacchus grape shares its name with the Roman god of agriculture, wine, and fertility, which is then translated to Dionysus in ancient Greek religion which is a great ice breaker fact for your guests!

A very fresh and fruity red, this Pinot Noir does not disappoint and is the most versatile English red wine we’ve found. It can easily be matched with most foods or simply just as an apéritif . It is dry and has notes of bright cherry and bramble fruit on the nose with the palate laden with rich red fruit. Our very own wine expert from Ellis Wines, George adds “There was a time when English producers tried to make bolder wines, but it looks like we’ve finally stopped kidding ourselves, and are now making wines more in line with the Burgundians and Alsatians. I’d recommend serving it chilled, and can go well with white meats, meatier fish, pork, lamb … actually anything really.”