This is proper Marmite. It’s also something that most other English winemakers would avoid. Sweet, Germanic-style wines send shivers down the spines of wine snobs who have enough knowledge to be dangerous but not enough to realise that there is no such thing as a wrong style of wine.

The first UK wines were mostly off-dry or sweet and that’s because they had no other choice. The climate was cooler meaning grapes couldn’t ripen and were full of acid so they back sweetened with sugar to take the edge off. German, off-dry wines at the time were also becoming unpopular and so the English did all they could to shake off this association.

Labs 2 is not this. It is not back sweetened with sugar. It is two Bacchus fermentations, made in premium concrete, stopped early and blended with some Sauvignon blanc juice that was cold settling and had not begun fermenting. It’s a heck of a lot of fun but the result is something we didn’t really expect. Yes it’s slightly sweet (not too sweet though - about 35 g/L residual sugar so not a Sauternes). But there’s acid there which provides a lovely balance and bags of aromatics that capture the essence of the harvest.

This has proven more popular than we imagined. Yes there are some detractors who are still convinced they only like dry wines. I don’t believe you but there you go - enjoy it for what it is. Cold, as an aperitif and one bottle in one sitting!

Labs 3 is made 100 % from Auxerrois: a lovely white grape variety that I've always wanted to work with.  First planted in the UK in the 90s but long since forgotten and unfairly so.  Grown widely in Alsace and a close relative of Chardonnay, it ripens early and produces wines of character.

In 2024 we were lucky to work with a tiny vineyard in Suffolk called Shotley, not far from the Orwell bridge.  A sheltered spot and loyal host to a range of Germanic grape varieties which, whilst once out of favour with some, are coming to the fore more recently.   I had to keep some of their Auxerrois aside to make a single barrel fermentation.  We whole-bunch pressed the fruit, taking free-run juice directly to 3rd-fill barrels.  Cool, slow fermentation in oak was followed by malolactic fermentation, and a further 9 months ageing resulted in an unassuming yet confident wine that is typical to its roots. 

The wine is straw coloured with a delicate nose that is citrus-like and yet more alluring. Notes of wet wool, cut flowers and vanilla pod. Bright on the palate with a soft texture and persistent mineral finish. Drink now but also give this wine a chance to develop in bottle - that's where the interest will happen with this one!

This was an experiment of Oli's in the 2024 harvest as he wanted to make a rosé. I said ‘Nah’ but he did it anyway without me knowing….and I’m glad he did!

The process used in this wine is called ‘Saignée’ and it involves straining a portion of fermenting juice away from the skins during a red fermentation. This both concentrates down the resulting red wine and gifts the by-product of a blush rosé juice that can be a wonderful wine in its own right.

Burgundian clone (777) Pinot Noir was hand-picked from the first plantings at Flint as late as the season would allow.  The fruit was crushed and de-stemmed and started fermenting in concrete.  After 2 days, saignée juice was sent straight to an old barrel where it completed primary fermentation.

Oli regularly stirred the barrel to agitate the lees: a process known as bâtonnage.  The intention here was to produce a bold, brazen rosé - not a polite Provençal pretender!  Malolactic fermentation was completed in barrel to soften the wine and build structure.  Then Oli left the wine to age, regularly stirring and topping it up and keeping sulphite levels to a bare minimum.

The wine has a delicate pinkish-copper hue which betrays its rich character.  Deeply perfumed on the nose and showing slightly oxidative notes of wild strawberries.  There are lifted aromas of Turkish Delight and rose petals and the palate is soft and textured with complex undertones that suggest aniseed and spice.  A compelling rosé wine that we hope you enjoy.  Not for the typical pink wine seeker....but one we might like to bring into the Flint range in future....your feedback much appreciated!

The Silex 2023 is really developing well, which is why we’ve included it in this case. It’s probably our most complex variant of it yet, which is good as it is benefiting from time in bottle. The 2023 was the first Silex to have Chardonnay as the dominant variety in the blend. It was also the first to have a percentage of new oak being used for the ageing process - about 10 % of the final blend.

Whole-bunch, ultra-gently pressed ‘coeur de cuvée’ juice was taken straight down to barrels at the press.  This allowed the fermentation to be started without settling the juice - minimal handling. The turbidity of that juice was perfect for encouraging a slow fermentation, which promotes varietal character and complexity.

Fermentation, malolactic fermentation and 12 months ageing with lees stirring (bâtonnage) all happened in 225 L barrels (80 % 3rd-fill / 20 % new). The interaction of yeast and lactic acid bacteria in oak enhances complex flavours and the use of both new and older oak lends a balanced texture.

On the nose the Silex is initially restrained showing signs of reductive characters such as struck match or burnt toast. It opens up to reveal dried apricot, marmalade flavours and continues to give with a waxy mouthfeel that is structured with high acidity that demands your attention but rewards with food. Certainly one to keep but also one to open, drink a little and then leave for 24 hours.

What started out as an experimental rosé in 2017 has now developed into our most popular wine and we’ve introduced this white to accompany it. I’m super proud of this wine as it’s not something you’ll find in many other English wineries.  There are a couple of main reasons for this.

First off, the winemaking method follows the Charmat process.  Secondary fermentation is done in specialist isobaric tanks rather than bottle producing a wine made in a similar way to that well known Italian fizz.  But it’s not Italian fizz - the method just works in this country and results in a completely unique wine.  We were the first to try this method in England and now there are more and more producers discovering its potential.  Keep a look out - this could prove its spot as the UK’s first original sparkling wine that is not a copy of something else.

Secondly the Charmat predominantly uses PIWI grape varieties.  These are a novel type of grape variety, specially bred to not require any inputs in the vineyard.  They are ultra-sustainable and go beyond even what organic and biodynamic principles require.  Until Charmat came along, these varieties struggled to find a home as their bold aromatics often overpower still wines.  But in a playful, sparkling Charmat wine they just sing.  So we have created an environmentally sustainable wine that also has economic sustainability potential.

A vibrant blend led by Sauvignon Blanc, Reichensteiner, and Bacchus it’s crisp, zesty, and packed with juicy citrus and green apple.  Perfect for anytime, anywhere. No need to wait for a special occasion, just pop the cork and enjoy the future of English sparkling wine. Fun, fresh, and full of life.

Crisp, bright, and full of fresh citrus and orchard fruits, Charmat is a refreshing, easy-drinking sparkling wine. Lively bubbles, with lemon, pear, green apple and floral notes, with a juicy, mouth-watering finish.

For most wine club members, the Charmat Rosé doesn’t need much introduction. This wasn’t the thinking when I first made it back in 2017. It was just a trial that turned out to become our most popular wine! In this case you have the latest batch of the rosé.

A blend of wine from the 2024 vintage with about 20 % reserve wine from 2023 just to give it a little more complexity.  As ever, not just doing it by the book. The consideration of varieties in the blend plus the inclusion of reserve wine makes it different to other Charmat wines and even most traditional method Champagne-style wines in the UK.

To taste, his most recent Charmat Rosé is a cracker. A lighter but more pink appearance than the previous batch. It’s fresh, precise and there is loads of zip from the acidity. To balance this we have increased the dosage to 10 g/L, but this is still not super sweetL It’s a wine I’m proud to say has a good balance between acidity, structure, aromatics and sugar. Full of freshly picked strawberries and bright fruit flavours, it is less confected than the previous and back to that clean, laser-focused fruit character.

I believe there is a big future for UK Charmat. English sparkling wine made in the style of Prosecco but using cool climate, highly aromatic and colourful grape varieties that sing fruit and lift it way above that Italian fizz in terms of quality and interest. We were the first in the country to try doing this. There are many more producers now jumping on the bandwagon and so I want Flint to be the one to be remembered! Flint Charmat is pink, fun, sustainable and it’s better than Prosecco!