THE WINE
A still red, half Pinot Noir and half Pinot Meunier, from a cool 2024 vintage picked late on October 27th at low, organic-certified yields of 2.7t/ha. Whole-bunch macerated for 8 days, then pressed into old 228L and 400L barrels with no additions, and bottled by gravity in July 2025 — 1,005 bottles in total.
 
Super crunchy berry juice flavours that do well with a little chill.
 
THE PEOPLE
Ben Adams (brother of Coombeshead Farm founder, Tom Adams) has been a respected biodynamic vineyard manager working for Paul Old (Project 108) and Hugo Stewart (Domaine Hugo) at their biodynamic winery, Les Clos Perdu in Corbieres. returning to England, Ben has planted his own vineyards in Hampshire and is producing some of the best fruit we have seen in the UK.
 
Daniel & Nicola Ham work from their cellar in Wiltshire (located at Botley Farm - home to Domaine Hugo) making pure & exciting wines completely free of additives. Formerly the head winemaker of Langham Wines we think Dan is probably the top winemaker working in the UK at the moment producing some of the most exciting wines on the natural wine scene.
 
THE PLACE
Both wines originate from Enmill Field in Winchester, an 8-hectare site with 2.55 hectares under vine—home to 13,800 vines alongside livestock and conservation-focused land management. The vineyard was initially planted in 2020 with 8,100 vines of Chardonnay, Pinot Noir, and Pinot Meunier. In 2024, a further 5,800 vines were added, primarily hybrid varieties. The site has been farmed organically since 2018, achieved full organic certification in 2023, and is on track for biodynamic certification by 2025. Enmill Field is notably exposed, with soils ranging in sand and clay content over chalk, and a strikingly high flint presence—reflected in the wine’s label design. Yields remain low, around 2–3.5 tonnes per hectare, aligning with the site's early-stage development and commitment to quality.
 
The UK natural wine scene is increasingly defined by a new wave of producers embracing low-intervention viticulture and winemaking. Across regions like Kent, Sussex, and Essex, growers are shifting toward organic and biodynamic practices, prioritizing soil health, biodiversity, and sustainability. In the cellar, many work with native yeasts, avoid filtration, and limit or eliminate sulfur use, allowing the wines to reflect their vineyard origins and the nuances of each vintage. This hands-off approach is resulting in expressive, characterful wines that challenge traditional expectations of English wine and are helping to shape a more diverse and dynamic national wine identity.