A sparkling English rosé from Flint Vineyard in Norfolk - the first English producer to use the Charmat method.
A sprightly English sparkling rosé bursting with summer pudding fruit. But it’s not just fruit: there’s a slight praline nuttiness and a touch of caramelisation in the background, giving the wine real complexity. On the palate it’s soft and round, still full of red fruit - easy-drinking, yet structured and serious enough to make a fine apéritif. Sassy, summery, and properly fun.
Top food pairings:
“This wine is really fun with sherbety summer berries that are pure, ripe and fresh. There’s a real skill in making a wine this precise and clean while keeping all the aromatics and flavours that give it life.”
Flint Vineyard were the first English producer to make sparkling wine using the Charmat method (the same tank-second-ferment method used for Prosecco), which is now becoming widely recognised as well-suited to England’s climate. Initially a bit of an experiment, winemaker Ben Witchell seems to have stumbled on a winning recipe - predominantly using four intensely aromatic German varieties (Solaris, Reichensteiner, Cabernet Cortis and Rondo). All four are pressed very gently immediately after picking and fermented with aromatic yeast strains. A small portion of the wine is then aged in oak barrels, and Ben stirs the lees (yeast sediment) weekly to encourage texture and complexity not normally found in Prosecco-style wines.
English sparkling wine is mostly framed as a Champagne-method, Chardonnay-Pinot Noir story - Gusbourne, Nyetimber, Wiston. Flint Vineyard quietly went a different direction: the Charmat method, with intensely aromatic German varieties bred for cool climates. The result is a fresher, fruit-forward sparkling style that fits the English climate honestly, costs less than traditional-method English fizz, and is, frankly, more fun. The weekly lees-stirring is the detail that lifts it beyond regular Charmat. Brilliant as a summer apéritif.
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