Wine Region: Kent

(2026) This Bacchus comes from the Marlpit vineyard in Kent and was made by Owen Elias, for a long time winemaker at Chapel Down, now consulting for various wineries and brands. It is highly aromatic, presenting an enticing amalgam of nectarine of and pink grapefruit on nose and palate, floral and talcum notes aromatically cede ground to nettle and passionfruit on the palate. Plenty of sour and pithy lemmon and plum acidity are stylish in the finish.

(2026) Produced from 80% Pinot Noir and 20% Pinot Meunier, this spent 36 months on the lees and was bottled with a modest 5g/l dosage. The colour has a tinge of copper, and there's a yeastiness and nuttiness - not always evident in pink sparkling wine - but then raspberry and hedgerow berries come through. The dry, quite savoury palate has hints of sour cherry and red berries, with plenty of acid showing a little bitter lemon. Nicely done.

(2026) 2023 was Davenport’s biggest harvest to date, sunshine after September rains allowing the fruit to reach excellent ripeness. Naturally fermented with wild yeasts, around 10% was matured in large oak foudres. There's a blend of aromatic varieties here including Bacchus, Ortega, Faber, Siegerrebe and Huxelrebe, but the natural treatment has led to a restrained style, and one that is softly reminiscent of English summer meadows rather than anything more exotic. It is basically dry, with just enough sweet ripeness against the apple and citrus core, perhaps reminiscent of a dry Muscat or lighter Alsace blend with a little creaminess to the texture. While it won't knock your socks off, it is authentic, light and nicely done. For more information watch the video.

(2026)

Irreverent is the word I guess, for this new wine from Dermot and Ana Sugrue, its punk-inspired label bearing its full title: 'Never Mind The Gamay; Here's The Pinot Meunier'. So the nod to the wines of Beaujolais and the Loire is obvious, signalling a wine that will major on juicy fruit expression, though ageing in a combination of various sizes of American and French oak barrels adds a level of seriousness and complexity.

In fact the wine does contain a touch of Gamay, but 97% is Pinot Meunier from a vineyard planted by Sugrue and hop- and grape-grower Chris Nichols, that would normally be destined for sparkling wine. But 2025's conditions led to ripeness described by Dermot Sugrue as a 'once-in-a-generation unicorn' vintage. There is a little earthiness and roasted chestnut on the nose, a touch of leafiness, and plenty of spicy red berry fruit. In the mouth the exuberance of the fruit bursts through: juicy cherry flesh and drier, earthy redcurrant, but modest tannins, a coffeeish oak background and lip-smacking acidity give it immense, easy drinkability. Only 3,000 bottles were produced and half of those have already gone, so if you are a Cru Beaujolais fan who fancies something quirky, different and delicious, get on board.

(2026) The 1st edition is 55% Pinot Noir, 35% Chardonnay and 10% Pinot Meunierr from the base vintage of 2020, with 25% reserves from 2019 and 2018. On the lees for three years, it was bottled with a dosage of 7 g/l and of course, is tasted here one year on from release. Pastry and biscuit notes join quite an interesting, exotic note, something reminding me of dried banana chips. The palate has a huge lemony thrust of fruit that is brisk and energising, the tang of salty sea air and savoury sour plum joining in the extended finish.

(2026) The fruit here is sourced from Kent, a blend of Bacchus and Pinot Noir, weighing in with a feathweight 11.5% abv. The colour is medium pale, and it is a nicely aromatic rosé, hints of geranium leaf and roses against the summery fruits. In the mouth it has a dry red berry fruitiness and really very good acidity that balances nicely without being obtrusive. Quite creamy in texture, Lyme Bay suggest this is the first ever bottling of this blend, and it works rather well.

(2026) The second release from the English estate established by Pierre-Emmanuel Taittinger and Patrick McGrath MW in Kent, England. This 2021-based blend features reserve wines from 2019 and 2020. It is composed of Champagne's three principle grape varieties, majoring on Pinot Noir with 65%. It has a modest 7g/l dosage and spent three years on the lees. When first poured - fridge cold - this was sherbetty and attractive in a crisp style, but warming slightly it revealed much more depth, creaminess and autolysis coming through to add a background nuttiness. Delightful palate too, and though there is weight and texture, it has scintillating clarity and freshness, some sweetness to the fruit, but shimmering acidity.

(2026) Ninth‑generation Squerrys estate in Kent produces vintage‑only sparkling wines from the classic Champagne varieties. This 2022 spent three years on the lees and is 38% Chardonnay, 36% Pinot Noir and 26% Pinot Meunier. Vineyards at 150 metres above sea level give some of the coolest conditions in the south-east. Deliciously appealing pastry and delicate ginger spices on the nose with creamy baked apple fruit. The palate has plenty of ripeness and fruit, the lowly 4g/l dosage coming through as decisive, lightly saline acidity, but the overall impression being generous and approachable. A delightful wine.

(2023) While 'This Septered Isle' used all seven of the permitted grapes of Champagne to make a dry white wine, here only the five white varieties are employed: 90% is Chardonnay, along with Pinot Blanc, Petit Meslier, Pinot Gris and Arbanne.  The wine spent nine months in French oak barrels, on the lees. The nose has a gentle almond creaminess, a little touch of Jack Daniels character in the background, golden delicious apples too. In the mouth this is etched by a crisp white fruit acidity, the English orchard fruit of the mid-palate just teasing towards a peachier ripeness. The finished has a Seville orange tang, and is bolstered by some buttery oak.

(2023) This was a tank sample - not a disgorged, finished wine, so had received no dosage. It has not been released at time of writing. It's a very different blend from the 2018, made from 98% Pinot Meunier and with 15% French oak barrel fermentation for the base wine. Very citrussy, with a tangerine brightness, and decisive acidity. A lovely line of saline acidity and the most subtle support from the barrel. Very promising. Note the 2018 is the vintage on sale at time of writing.