pour choices x tate modern,
sep ‘25
Ham Street Wines
Ham Street Wines was founded in 2019 by Lucie and Jules, who planted over 16,000 vines across 10 acres, including Chardonnay, Pinot Noir, Pinot Meunier, Bacchus and Pinot Gris. Their first harvest came in 2021, with debut wines released the following year. Every bottle is a small-batch natural wine, made exclusively from grapes grown on their own land. With minimal intervention in the winery, each vintage is crafted to reflect the conditions of the season.
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Wine Style: White
Grapes: Chardonnay, Bacchus
Winemaking: Chardonnay direct pressed; Bacchus 1 week maceration; barrel & fibreglass 10 months
ABV: 10.2% -
Wine Style: Rosé
Grapes: Pinot Noir, Pinot Meunier
Winemaking: 9-day semi-carbonic; 8 months barrel
ABV: 10% -
Grapes: Pinot Meunier 80%, Chardonnay 20%
Winemaking: 25 days carbonic; basket pressed; matured in stainless
ABV: 9.9%
2. Limeburn Hill
Limeburn Hill is an ecological vineyard near Bristol, owned and farmed by Robin and Georgina. It is the only biodynamic vineyard in the southwest and one of just a handful in the UK. Perched on a south-facing slope overlooking the Chew Valley, the site was hand-planted with 3,000 vines. The couple have created a healthy, wildlife-rich landscape, allowing the spirit of the land to be expressed fully in their fruit and wines.
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Wine Style: Pét-Nat
Grapes: Orion
Winemaking: Pét-nat; biodynamic; no sulphur
ABV: 8% -
Wine Style: Red Dessert Wine
Grapes: Rondo
Winemaking: Red dessert wine in Mistelle style; biodynamic; no sulphur. single vineyard; grown and made by Limeburn Hill
ABV: 18.5% -
Style: Eau De Vie
Production: Distilled from wine and quince; biodynamic
Grapes: Grape must, Quince
ABV: 25%
3. Renegade Urban Winery
Renegade Urban Winery was founded by Warwick Smith in Bethnal Green, East London. The project sources grapes from across the UK and Europe, bringing them into the city to produce wines that are bold, adventurous and unpretentious. Made with spontaneous fermentations and minimal intervention. Renegade has gained a reputation for pushing boundaries, from dry-hopped sparkling wines to skin-contact experiments, all made in an urban setting.
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Wine Style: Hopped Sparkling Wine
Grapes: Pinot Noir, Sabro, Citra, Mosaic
Winemaking: Whole bunch pressed; base wine dry-hopped; secondary in bottle; disgorged
ABV: 11% -
Wine Style: Traditional method Sparkling
Grapes: Bacchus
Winemaking: Overnight maceration; finished ferment in stainless; traditional method, not disgorge
ABV: 12% -
Wine Style: Skin-Contact White
Grapes: Pinot Blanc
Winemaking: 65% juice ferment; 35% skin contact aged in old oak; aged in stainless; lightly filtered
ABV: 11% -
Grapes: Rondo, Chardonnay, Ortega
Winemaking: Rondo 6 days skins; Chardonnay partly in oak; blended summer 2025
ABV: 11.7% -
Grapes: Chardonnay
Winemaking: 40% was whole bunch pressed and 60% was destemmed and fermented on the skins. Both fermented in stainless steel and then were transferred to a mix of old and new French oak ageing. Weekly batonnage was applied
ABV: 12.5%
4. Still Room
Still Room is the project of Chris and his team, who set out to create English vermouths that highlight local ingredients while avoiding artificial additives. Working with a Bacchus wine base, they layer botanicals, herbs and spices into complex blends that are balanced, aromatic and true to their origins. Based in Manchester, Still Room represents a new wave of English aperitifs: guided by seasonality, and shaped by a respect for craft and flavour.
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Style: Bacchus base white sweet Vermouth
Tasting Notes: Papaya, pineapple, bay leaf, spice
Production: No colours, no artificial sweeteners
ABV: 18% -
Style: Bacchus base white dry Vermouth
Tasting Notes: Thyme, chamomile, lavender, peppermint, pine; buttered pear and citrus
Production: No colours, no artificial sweeteners
ABV: 18%
5. Fine Cider
Founded by Felix Nash, The Fine Cider Company champions small-batch, naturally made ciders and perries from orchards across the UK. Working closely with growers, Felix has helped reposition cider as a drink of provenance and craft, supplying restaurants, running a subscription club, and curating a range that highlights the quality and diversity of British fruit.
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Style: Sparkling, dry, traditional method cider.
Production: a mixture of fully ripe hand-picked varieties from orchards in the Exe Valley, Devon
Apples: Blend of Exe Valley cider apples
ABV: 8% -
Style: Sparkling Dry Fine Cider
Production: Spontaneous fermentation, a couple of rackings to help clarification and to encourage some sweetness, before bottling as a pét nat.
Apples: Kingston Black
ABV: 7.7% -
Style: Sparkling Medium Sweet Fine Cider
Production: Fermented and matured in second fill Irish whisky barrels.
Apples: Kingston Black
ABV: 5% -
Style: Still Medium Sweet Fine Perry
Production: Made in small individual single varieties and blends, the team at Wilding sourced the very best pears around including varieties like Moorcroft, Yellow Huffcap, Taynton Squash, Barland and Pine and more.
ABV: 7.2% -
Style: Still Dry Fine Cider
Production: Fermented only in stainless steel tanks for a cider reflecting the true terroir and character of this fine apple.
Apples: Egremont Russet
ABV: 8.4%
6. Sobremesa
Sobremesa is a project by Adrian and Alys in the Brecon beacons, Wales. They produce mixed-fermentation saisons, beer-wine hybrids, cider and perry, all made from local fruit and grains. Their approach combines wild and cultivated harvests, spontaneous fermentation, and careful farming, with biodiversity and stewardship at the centre. Each release is small-batch and experimental, reflecting both the abundance of the land and their dedication to natural processes. Sobremesa’s work bridges beer, wine and cider, offering a distinctive take on mixed fermentation in the UK.
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Style: Farmhouse Ale
Ingredients: Ancient Welsh wheat Hen Gymro, Herefordshire hops - Goldings and Sovereign
Production: Fermented with our unique house strain: Rosalind yeast, isolated from Racquety Farm in Hay-on-Wye.
ABV: 5.5% -
Style: Saison
Fruit: Chuckleberries
Production: Pied de cuve the fruit for 48 hours at our fruit farm and then co-fermenting with our base Saison and Rosalind yeast house culture.
ABV: 6.1% -
Style: Beer-wine hybrid grape ale
Grapes: Solaris skins
Production: Skin contact maceration of the Solaris grapes skins from Dell Vineyard in Raglan, Wales, with our house saison culture mix. -
Style: Dry Cider
Apples: Foxwhelp
Production: Bottle conditioned, wild fermented
ABV: 6% -
Style: Dry Cider | Acid driven
Apples: a combination of different Welsh Heritage eating and cooking apples
Production: Bȃtonnage during the fermentation process to disturb the lees and then aged in its own lees for an extra 3 months.
ABV: 5.9% -
Style:
Pears: Gin & Winnals Longdon
Production: Direct contact of perry skins Gin & Winnals Longdon with house Saison and Rosalind yeast -
Style: Dry Perry
Pears: Single Varietal Gin Perry
Production: Bottle conditioned
ABV: 4.4%
7. Numbers Wine
Numbers is the project of Caroline and Hugh Thorn, based in Hackney. They produce small-batch, no-addition natural wines in collaboration with UK growers. Alongside their winemaking, they host art events, create limited-edition merchandise and run gatherings that are central to Hackney’s creative natural wine scene. Their approach is experimental, collaborative and community-led, with each vintage reflecting both place and people.
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Style: Col Fondo
Grapes: Bacchus
Winemaking: Natural primary fermentation; secondary fermentation in can with reserved must
ABV: 10.5% -
Style: Col Fondo
Grapes: Bacchus
Winemaking: Natural primary fermentation; secondary fermentation in can with reserved must
ABV: 9% -
Style: Red
Grapes: 100% Pinot Noir
Winemaking: Picked and crushed in the field at dawn; naturally fermented for 14 days on skins; free-run wine to oak barrels; pressed wine to stainless steel tank; blended & bottled October 2024
ABV: 10% -
Style: Red
Grapes: Pinot Noir
Winemaking: Picked & crushed in the field; naturally fermented (25% whole bunch); 100% free-run juice aged 12 months in oak barrels; bottled October 2024; zero additions, additives, or filtration
ABV: 10% -
Style: Pink Col Fondo
Grapes: Rondo
Winemaking: Picked & direct basket presse; naturally fermented; blended and bottled January 2025
ABV: 10%
8. Sandridge Barton
Sandridge Barton is a still and sparkling wine producer based on the banks of the River Dart in South Devon. The estate combines vineyards with a purpose-built winery and visitor centre, where the team works with local fruit and estate-grown varieties. Their approach is low-intervention, focusing on expressive wines that highlight both the region’s climate and the character of the fruit.
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Style: White Sparkling
Grapes: Madeleine Angevine
Winemaking: Hand-picked; natural ferment; bottled for second fermentation with new vintage must; zero sulphur
ABV: 11% -
Style: Sparkling White
Grapes: Pinot Noir 70%, Chardonnay 20%, Pinot Gris 8%, Reserve Wine 2%
Winemaking: Base wine spontaneous ferment; 35% matured in old French oak for 8 months; second ferment in bottle; aged on lees 24 months; 1.5 g/l dosage
ABV: 12% -
Style: Skin Contact White
Grapes: 100% Pinot Gris
Winemaking: Skin contact for 22 days with gentle extraction; spontaneous ferment; a couple of racks then bottling
ABV: 10.5% -
Style: White
Grapes: 100% Pinot Blanc
Winemaking: Spontaneous ferment; aged 22 months in old French oak (some under flor)
ABV: 11.2% -
Style: Light Red Field Blend
Grapes: Pinot Noir, Pinot Noir Précoce, Pinot Gris, Bacchus
Winemaking: Low extraction in the reds; all stainless steel; fermented naturally together then blended the following spring
ABV: 9%
9. Wild Wine School
Wild Wine School was founded by Debbie Warner to bring wine education out of the classroom and into the wild. Since its launch in Spring 2020, it has offered workshops, courses and events that explore sustainable viticulture, minimal intervention winemaking, and the natural world. Based at Agweres in Cornwall, the school delivers hands-on experiences under open skies - vineyard visits, tastings, masterclasses - plus online and regional courses. Its programmes aim to reconnect people with where wine comes from and to teach wine in a way that’s as wild, sensory and grounded in nature as it is informative.
10. Whinyard Rocks
Whinyard Rocks are Susan and James. They work on their fourth-generation sheep farm in Radnorshire, Mid Wales. The shift from traditional farming to ecological viticulture has shaped their approach, with regenerative practices at the core. Their focus is on hand-crafted natural wines that capture both the character of the land and the story of their transition into viticulture. Each cuvée is made in small volumes, fermented naturally, and reflects the evolving relationship between farming and winemaking on this historic site.
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Style: Skin Contact Pet Nat
Grapes: 90% Solaris, 10% Ortega
Winemaking: Solaris handpicked late September, natural fermentation in steel with skins for 9 days. Ortega handpicked mid-October, crushed and macerated for 4 days, juices blended. Bottled late October 2023 by gravity, by hand. Disgorged by hand in spring. No filtering, fining or added sulphur.
ABV: 10.5% -
Style: Red Sparkling
Grapes: Rondo
Winemaking: Handpicked early October, crushed and destemmed. Soaked on skins 5 days with one punch down. Fermented in stainless steel on lees, bottled by hand by gravity in spring. Made in Col Fondo ancestral method of re-fermentation in bottle without disgorgement. No filtering, fining or added sulphur.
ABV: 10% -
Style: Still Red
Grapes: 60% Regent, 40% Rondo
Winemaking: Grapes crushed and destemmed, naturally fermented on skins for 7 days, gently pressed with press wine added back. Aged in 70% light toast oak, 30% steel. Vintages racked, blended, bottled by gravity. No filtering, fining or added sulphur. ABV: 10%
11. Natalia Harris
Natalia and Phil farm 2 hectares near Hastings, producing small-batch organic wines from Ortega, Chardonnay, Bacchus and Pinot Noir. They use sheep for weed control and avoid ploughing or heavy machinery, farming with care and precision. Phil, an oenology graduate from Plumpton, brings experience from Olivier Humbrecht in Alsace and vineyard management at Davenport. Together they focus on wild fermentations, minimal handling and bottling without filtration to make wines that speak of their land.
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Wine Style: Still White
Grapes: Ortega 70%, Bacchus 30%
Winemaking: Fermented and aged in concrete egg with wild yeast; no fining or filtration; small SO₂ addition
ABV: 12%
Titch Hill is the project of Alex Tristram and Sam Bunker in Sompting, West Sussex. The vineyard is part of Alex’s family farm, where his uncle began environmental restoration in the 1980s to recover land from post-war industrial farming. After meeting at Plumpton in 2017, Alex and Sam began working together, planting 3.5 hectares of Chardonnay, Pinot Noir and Pinot Meunier in 2019, followed by 4 hectares of PIWIs. The site is in organic conversion and is managed as part of a holistic farm with livestock and crops, with sheep grazing in the vineyard through the winter.
12. Titch Hill
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Wine Style: Red Pet Nat
Grapes: Schonburger, Bacchus, Pinot Noir, Reichensteiner, Rondo, Regent, Seyval Blanc
Winemaking: Seven grape varieties across two vintages. Still Pinot Noir and Seyval Blanc from 2023 introduced to fermenting juice from 2024, rounded out with Rondo, Regent, Schönburger, Bacchus and Reichensteiner. Red fruit-driven, zero additives.
ABV: 10% -
Style: White Pet Nat
Grapes: 34% Bacchus, 66% Reichensteiner
ABV: 10.5% -
Style: White
Grapes: Bacchus, Auxerrois, Chardonnay, Ortega
ABV: 10.5% -
Style: Light Red
Grapes: Pinot Noir
ABV: 9% -
Style: Skin Contact White
Grapes: Bacchus, Auxerrois, Chardonnay
ABV: 10% -
Style: Co-ferment Cider
Grapes: 80% Dabinett apples, 20% Pinot Noir
ABV: 7.5%
13. Quatro Mustachios
Quatro Mustachios is an international wine collective founded in 2020 by Sam and Dave, who met while studying at Plumpton. Inspired by Dave’s passion for PIWIs, they began with a co-ferment of hybrids that won Silver at the PIWI International Wine Award. In 2021, they worked in Spain with fruit from Catalunya and Ribeira Sacra, before releasing their first UK wines in 2022. Their focus is on zero-addition wines, made from unsprayed vineyards in Somerset and East Sussex, highlighting both classic and hybrid varieties.
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Style: White Pét-Nat
Grapes: 90% Solaris, 10% Pinot Noir
Winemaking: Solaris whole-bunch foot-crushed with 4 days’ maceration; topped with direct-press Pinot Noir; disgorged early summer ’23; no additions
ABV: 11.4% -
Style: Skin Contact
Grapes: 70% Sauvignac, 30% Cabernet Blanc
Winemaking: Handpicked at Bee Tree Vineyard, Sussex; partial hand-destemming; spontaneous ferment; 3 weeks on skins; pressed to old oak; 6 months on lees; bottled April ’23
ABV: 11%
14. Ancre Hill
Ancre Hill is a pioneering organic and biodynamic vineyard run by Richard and Joy Morris on the Welsh borders. Among the first in the UK to fully embrace natural winemaking, their philosophy centres on working with the land to produce expressive, site-driven wines. With nine hectares of south-facing vines, they grow Pinot Noir, Chardonnay and Albariño, all farmed without synthetic inputs. Fermentation is spontaneous, methods are traditional, and nothing is rushed or overworked.
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Style: Sparkling, Traditional Method
Grapes: 100% Chardonnay
Winemaking: Biodynamic & organic (Demeter); traditional method; zero dosage -
Style: Orange / Skin-Contact White
Grapes: Chardonnay, Albariño, Solaris
Winemaking: Skin-contact blend; biodynamic & organic (Demeter) -
Style: Pink Pét-Nat
Grapes: Pinot Noir, Triomphe, Chardonnay
Winemaking: Natural pét-nat method; biodynamic & organic (Demeter) -
Style: Red Pét-Nat
Grapes: Triomphe, Chardonnay, Pinot Noir
Winemaking: Natural pét-nat method; biodynamic & organic (Demeter)
15. The Sparkling Sake Brewery
The Sparkling Sake Brewery was founded by brewer Naoki Toyota, who moved from Japan to Cambridgeshire, and is joined by sake educator Tracey Delaney. It is the only brewery in the world dedicated entirely to naturally sparkling sake. Using Champagne and pét-nat methods adapted to sake brewing, they create delicate, bottle-fermented drinks that connect Japanese tradition with an English context
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Style: Champagne-Style Sparkling Sake
Rice: Hinohikari
Winemaking: Champagne method; zero dosage -
Style: Sparkling Sake, Unfiltered
Rice: Hinohikari
Winemaking: Pét-Nat method; unfiltered; zero dosage
16. Coes Farm
Coes Farm is a regenerative vineyard in Uckfield, East Sussex, run by Martin and his family. Founded in 2020, the vineyard is in organic conversion and produces small-batch natural Chardonnay and Pinot Noir, with the support of Daniel and Nicola Ham of Offbeat Wines. Alongside the vines, the farm also encourages biodiversity with orchards, rewilding projects, renewable energy systems and a kitchen garden. All wines are made with wild ferments, no filtration and no added sulphites.
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Style: White Blend
Grapes: 50% Chardonnay, 50% Pinot Meunier
Winemaking: Pressed and fermented in French oak; aged 9 months; unfiltered; no sulphur; organic fruit. -
Style: White
Grapes: Chardonnay
Winemaking: Whole bunch pressed; fermented and aged in French oak; light bâtonnage; bottled by gravity; no additions; organic fruit. -
Style: Rosé
Grapes: Pinot Noir
Winemaking: Whole bunch foot-trodden; 24-hour maceration; basket pressed; fermented in French oak; bottled spring 2024; organic fruit.
17. One Another
One Another was founded by George after a creative detour from Central Saint Martins into winemaking. It is a micro-winery rooted in collaboration and curiosity. George gained hands-on experience working alongside Adam at Saddlegoose and Richard at Woodfine Wine before starting his own project. His wines are fresh, approachable and made with minimal intervention, shaped by a belief in community, knowledge-sharing and the connections that wine can foster.
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Style: White
Grapes: Bacchus
Winemaking: 12 hours maceration; free-run juice racked off; skins left to macerate without juice for a week before pressing; final blend 60% free-run, 40% skin-contact
18. Traverse
Traverse was created in 2020 by Jonty and Luke while working at Tillingham. Jonty brought wine experience from working with Chad Stock of Minimus, Pheasant's Tears, Testalonga and Ben Walgate at Tillingham, while Luke had been sous chef at the Tillingham restaurant. Traverse is a small, natural wine project that reflects their shared curiosity, combining food and wine backgrounds with a patient and restrained approach.
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Style: White
Grapes: Chardonnay
Winemaking: Whole bunch pressed; aged 18 months in old Burgundy oak
18. Margate Wine
Margate Wine is a project on the Kent coast, producing expressive, low-intervention wines that mirror the town’s creative energy and coastal climate. The team makes wine where they live, work and drink – in Margate. In 2024 they took on a tiny abandoned vineyard, gradually bringing it back to life, while making wine in their cellar on King Street. They work with their own Orion grapes and other varieties from local growers, sourcing most of their equipment by road-tripping around Europe. Each bottle reflects both the seaside setting and the collaborative spirit of this new project.
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Style: White
Grapes: Bacchus
Winemaking: Hand-destemmed; foot-stomped; 5 days on skins with wild yeasts; one racking; aged 8 months in glass demijohn; négociant wine made from Kentish grapes sourced from Woolton Farm
ABV: 10% -
Style: Sparkling
Grapes: Bacchus
Winemaking: Hand-destemmed; foot-stomped; 5 days on skins with wild yeasts; one racking; aged 8 months in 54L glass demijohn; négociant wine made from Kentish grapes sourced from Woolton Farm
ABV: 10% -
Sparkling Orion ’24
Style: Sparkling
Grapes: Orion
Winemaking: Destemmed and crushed by hand; 3 days on skins with wild yeasts; one racking; aged 8 months in 22L & 5L carboys; experimental small batch (18 bottles); more like a cross between a wine and a sour beer
ABV: 6%
19. Blackbook Winery
Blackbook is an urban winery in Battersea, founded by Sergio and Lynsey Verrillo. They work with fruit from Essex and Oxfordshire, focusing on Chardonnay and Pinot Noir, with occasional experiments. The wines are naturally fermented with minimal intervention, often aged in barrel or with skin contact to add depth and structure. Their aim is to produce distinctive wines that reflect the quality of fruit grown in southern England while championing the work of local vineyard owners.
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Style: White
Grapes: Chardonnay
Winemaking: Barrel-fermented with indigenous yeast; 25% new oak; Essex fruit -
Style: White
Grapes: Bacchus
Winemaking: 75% barrel-fermented, 25% stainless; indigenous yeast; certified organic vineyard, North London -
Style: Red
Grapes: Pinot Meunier
Winemaking: Barrel- and egg-fermented with indigenous yeast; Sussex fruit -
Style: Red Blend
Grapes: Pinot Noir, Chardonnay, Sauvignac, Pinotin
Winemaking: Co-fermented with indigenous yeast; 50% PIWI and 50% noble varieties; Essex-grown fruit
20. Zak’s Kombucha
Zak’s Kombucha is made by Zak Tozer in Hythe, Kent. He ferments teas, herbs and foraged fruit in glass jars with a continuous culture, creating kombucha that reflects both terroir and seasonality. Brewed in small batches and bottled in recycled glass, the drinks are unpasteurised, naturally sparkling, and crafted with integrity and attention to detail.
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Style: Kombucha
Tea: Thai Lanna Oolong
Production: 7–9 day glass-jar fermentation with continuous culture -
Style: Kombucha
Tea + Hops: Kent hops with Oolong tea
Production: 7 days ferment -
Style: Kombucha
Infusion: Ginger, turmeric, black peppercorn
Production: 7–9 day ferment -
Style: Kombucha
Fruit: Elderberries
Production: Foraged within 2 miles; fermented without tea -
Style: Kombucha
Plant: Tomato leaves
Production: Fermented without tea; earthy and green