What makes English sparkling wine so good? The answer is the same thing that made it so hard to grow wine in Britain for most of the twentieth century: the climate. England sits at the very northern edge of viable viticulture, which means cool temperatures, high acidity in the grapes, and a long, slow ripening season. These are exactly the conditions that produce the finest Champagne - and, it turns out, are equally well-suited to the same grape varieties: Chardonnay, Pinot Noir and Pinot Meunier.
The chalk and limestone soils of Kent and Sussex mirror those of Champagne's Marne Valley. The same traditional method - secondary fermentation in the bottle, extended lees ageing, disgorgement - is used by Britain's best sparkling wine producers. The result is wines with fine, persistent bubbles, a backbone of acidity that makes them extraordinarily food-friendly, and a complexity that develops over years in the bottle. Taittinger planted vines in Kent in 2017, releasing their first English wines in 2025. Louis Pommery entered Hampshire in 2018. When the French are investing in English terroir, the case is settled.
Our sparkling wine collection features independent British producers - the estates where the winemaker is also the person who walks the vineyards each morning - rather than the large commercial operations. Expect wines that express where they come from: the mineral quality of English chalk, the citrus and brioche character of extended lees ageing, and the particular freshness that comes from grapes ripened slowly in the British summer.
For food, think oysters, smoked salmon, Exmoor Caviar, or simply a bowl of good crisps and good company. For gifts, our sparkling wine gift sets make an elegant alternative to Champagne hampers - and one that will genuinely surprise and impress. For New Year's Eve, Christmas morning or any occasion that deserves proper fizz, English sparkling wine is the answer.
