Made from 100% Pinot Noir and hand harvested from a single vineyard plot, this is a fine expression of the cool 2023 vintage.

The vines sit in the lee of a small wood on the south-east side of Flint, which shelters them from prevailing winds and produces some of our ripest fruit.

The grapes for this wine were whole-bunch pressed giving a pale copper coloured juice. It then went through both alcoholic and malolactic fermentations in stainless steel, before maturing on its lees for 12 months.

This fresh and approachable white made from Pinot Noir, has breezy aromas of apricot and pink lady apples, with crunchy acidity and a soft finish.

10.5%vol

Terracotta amphorae have been used for thousands of years as a means of making, storing, and transporting wine, allowing it to slowly breathe and mature.

Picked from the first vines we planted here at Flint Vineyard, this wine is made from 100% Bacchus that we fermented in amphora. Fermentation started with native yeasts from the Silex lees, giving the wine a softer textural character.

Once fermentation had finished it matured in the amphora for a further 12 months, with spontaneous malolactic fermentation, and minimal sulphite additions.

At first saline and fresh, it has a juicy palate of pear, pineapple and nettle, with a long mineral finish.

11%vol

The hot Summer of 2022 was perfect for our first Pinot Noir, the grown-up relative of Pinot Noir Précoce. Ben never really thought that
he would be able to make a classic Pinot Noir in the UK, but the changing climate has allowed this.

The fruit was selected from our long-standing partner, Martin’s Lane in the Crouch Valley, Essex: a region known for its world-class Pinot Noir.

It was fermented in small batches and aged in new oak barrels, the first that we have used here. This small lot has been taken from a barrel with a lighter toast (called Allegro) meaning it’s ready a little earlier than the remaining barrels, which will be released next year.

Sweet cherry spice, marshmallow, vanilla and a soft palate that has lifted berry fruits, intense depth and a smoky finish.

13%vol

The first wine at Flint to be made in our new amphora, an old-world wine-making vessel in the form of a 400 litre clay pot, hand-made in Italy. This experiment highlights the traditional element of the Venn
diagram rings and has allowed us to work with a ‘hands-o’ winemaking approach.

Whole-bunch fermented Pinot Gris held on its skins in amphora for 4 months before being transferred to 3rd fill barrels for a further 7 months. No wine-making additions throughout the process and bottled without filtration.

A beautiful floral pink colour with breezy notes of strawberry and rose petal and a soft, round palate of leafy blackcurrant
and anise. This is a wine that you could drink now but might also be interesting to open after a few years.

12.5%vol

Dedicated to Roy Martin.

Made from the best Chardonnay we've ever seen, picked by hand from Martin's Lane Vineyard in the Crouch Valley, Essex.

It has notes of pithy lemon, white peach, and vanilla, with a background of subtle woodsmoke and toast - all underpinned by fresh, zesty acidity.

The vintage was hot and dry, so yields were low and ripeness exceptional. Whole-bunch pressed and only the 'heart' of the free-run
used. Fermented and aged in new French oak for 17 months with 50% weekly bâtonnage.

Bottled in March 2024 before being aged for a further six months under cork. No fining or filtration, so it may throw a deposit over time.

13.5%vol

A bold and ripe expression of Pinot Noir from the stellar vintage of 2022.Made from fruit harvested from Burgundian and German clones of Pinot Noir at Flint Vineyard and from Martin's Lane in the Crouch Valley, Essex.

This Pinot Noir is bold, with vibrant aromas of plum and black cherry, warming toast and spice. The palate is rich with textured silky tannins and flavours of ripe damson and hints of rosemary. Persistence of hedgerow fruit and crunchy acidity gives a complete and rounded finish.

The fruit was crushed and destemmed, fermented on its skins, and the wine transferred to new French oak for 16 months of maturation.

Bottled unfiltered and unfined in March 2024, before being aged for a further six months under cork.

12.5%vol

This limited-release wine has been specially made for Venn Club members using a select lot of beautiful Pinot Gris from our own Plantation vineyard.

Within minutes of being picked by Venn members, the grapes were de-stemmed and transferred to a micro-fermentation bin as a 450 Kg lot. A ‘wild’ strain of yeast was then added and after 7 days on skins, the juice was moved to a barrel where it completed
fermentation.

The wine’s delicate pink colour belies its intense peach, honeysuckle and grapefruit flavours, backed by nutmeg spice from its time maturing in barrel.

300 bottles | 11.5%vol

This limited-release wine has been specially crafted for Venn Club members using fruit sourced from a trusted vineyard in the Crouch Valley in Essex.

This region is known for growing excellent Chardonnay and is garnering comparisons with Burgundy. Ben wanted to reserve a single barrel of this, which he felt reflected one of the highlights of the vintage.

White peach, lemon and honey blossom on the nose, complement a lean and taught palate. The wine is vibrant yet textured with a persistent finish.

300 bottles | 11.5%vol

The time-honoured way of making red wine in Beaujolais is to ferment the grapes as whole bunches. This method leaves unfermented sugars in the berries, which are extracted at the end of the process by pressing. It requires timing and care, but there is a late fraction of whole bunch
fermented wine that, if known about and encouraged, can exhibit intense fruit.

This elusive press wine was something Ben had never seen when working in Beaujolais, but it happened here at Flint in 2021. Right at the end of the red press cycle, the juice turned a deep purple and was sweet and rich in flavour.

We decided to place this in a single barrel where it was aged for 12 months. The result is a deep, textural Pinot Noir Précoce that is full of tart cranberry, blueberry and plum, with a background of dried herbs. Expect texture, tannin and a vibrant acidity. Entières is used to describe whole-bunch grapes in France.

13%vol

Two barrels of our 2019 Précoce were reserved allowing the wine to age for 20
months in Burgundian barrels. It has
developed over this time showing depth
in the rich forest fruit and true aromas.

The palate is soft yet structured, reminiscent
of wines from the Moulin-à-Vent region
in Beaujolais.

600 bottles | 12%vol

The Chardonnay harvested for this wine was
taken from Martin’s Lane, a fantastic vineyard in Essex that we have been working with closely over the past three years.

Ripe, free-run juice was gently aged in oak barrels allowing the wine to soften and develop complex, tertiary aromas. It is full of soft, honeyed spice, buttery richness and a fresh peachy perfume. It was a stand out wine from the 2019 vintage, which is why we’ve made it exclusively available to the Venn Club.

600 bottles | 12%vol

Ben had the idea to fill two of our red barrels,
previously used for Pinot Noir, with Bacchus.

The time in oak has allowed the Bacchus to
take on some of the character from the red Pinot as well as a delicate blush colour.

The nose has hints of macerated strawberries and baked almonds while the palate is crunchy and fresh with a zingy spice. This is a pretty wine and a rare treat.

600 bottles | 11%vol

This limited-release wine has been specially crafted for VENN Club members using one select lot of 2016 Bacchus that was reserved and aged in French oak barrels
for 12 months.

The resulting wine shows Bacchus at its most expressive and demonstrates its potential to develop with ageing. Originally whole-bunch pressed in 2016, taking the free-run juice only, the wine has been transformed over the course of a year.

The nose is rich in marzipan and lemon peel with petrol-like notes. The palate is crisp, vivid, textured and long with a toasty finish reminiscent of baked frangipane tart.

700 bottles | 11.5%vol

Sauvignon blanc is a rare variety in England and these grapes were picked ultra-ripe from a very low yielding plot.

They were then pressed and held on their skins under inert gas for 24 hours to provide an intense wine that was blended with a portion of Bacchus to provide balance.

The nose is intense and full of kiwi, gooseberries, lemongrass and cut grass. The palate is crisp yet round with a long and refreshing finish.

700 bottles | 11.5%vol

This is a blend of three noble varieties: Pinot noir, Meunier and Chardonnay.

The wine has been partially barrel-fermented and aged in neutral French oak with 100 % malolactic fermentation to lend softness and complexity.

The nose has delicate notes of toast and butterscotch from its time in oak, complemented by a hint of apple blossom that makes this wine typically English. It is soft, round, textured and balanced.

700 bottles | 11.5%vol

Two early ripening red varieties with distinct
characteristics were used for this blend: Cabernet Cortis and Rondo. Both were gently whole-bunch pressed using inert gas to retain maximum fruit character, colour and delicacy.

Strawberries and fresh watermelon on the nose lead to a lingering finish of pomegranate and a hint of allspice.

11.5%vol

The VENN Bacchus is made from 100% whole bunch grapes that were gently pressed to achieve a low yielding free-run juice. Nitrogen was used during pressing to retain the purity and intensity of the aromas.

A zesty and aromatic nose with notes of gooseberry, lemon-peel and basil, the palate is alive with citrus zing. This wine demonstrates an expression of a Bacchus in its purest form. Deliberately simple winemaking.

300 bottles | 11.5%vol

The VENN Pinot blanc is made from ripe
grapes harvested from only the sunny side of the grapevine canopy. The juice extraction
was kept low at the press, employing a long, Champagne-style cycle and retaining only the cœur de cuvée (heart of the free-run juice).

An intense and rich wine with baked apple,
honey and spice flavours. 100% barrel fermentation and a further 4 months of ageing in oak give structure and an excellent length.

300 bottles | 11.5%vol