pour choices Spring fair
hackney bridge
april 2026
1. 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: Col fondo
Grapes: Rondo
Winemaking: Stainless steel primary fermentation, secondary in bottle, still on lees, undisgorged -
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%
2. northern wine
Northern Wine is the project of Harry and Stacey, based in Kendal. Working from an urban winery in the North of England, they source fruit from vineyards including West Street and Clayhill to produce small-batch, minimal-intervention wines. Each vintage is fermented and bottled in-house, with a focus on keeping production close and responsive to the fruit and season.
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Style: Red
Grapes: Pinot noir
Wine making: Hand-destemmed and then spent 16 days on skins in open top fermenters. A cool and slow natural fermentation. Aged in neutral French oak for 30 months. Unfined and unfiltered -
Style: White
Grapes: Chardonnay
Wine making: Fermented on skins for 4 days, pressed off to 400l neutral barrel where it completed fermentation and then aged for 24 months on fine lees -
Style: White
Grapes: Bacchus
Wine making: Hand-destemmed and cold soaked overnight before being pressed to a 400l neutral barrel. Spent 26 months on the fine lees before being bottled. -
Style: skin contact White
Grapes: Chardonnay
Wine making: 8 days skin maceration with initial foot stomping and daily punchdowns. Pressed off to complete fermentation and ageing in 54 litre glass Demijohns -
Style:Red
Grapes: Dornfelder, Rondo
Wine making: Dornfelder was hand-destemmed, fermented on skins for 8 days then pressed to barrel where it completed fermentation and aged on the fine lees. Rondo was direct pressed and aged in stainless steel to maintain freshness. Also aged on the fine lees for 11 months before being blended and bottled. -
Style:White
Grapes: Bacchus
Wine making: Spent 3 months on skins before being pressed off and then aged on the fine lees in stainless steel for 21 months. An infusion rather than a classic skin fermentation. Lighter colour and tannins than time on skin would suggest to preserve some fruit.
3. FarmYard x lyven wines
Farmyard x Lyven Wines is a collaboration between Kate of Farmyard and Cat of Lyven, working between Sussex and Buckinghamshire. Having first met while studying viticulture and oenology at Plumpton, they came together for the 2025 harvest to produce a small range of wines focused on Pinot Noir and Chardonnay. Their approach leans on low-intervention methods and traditional styles, with each release shaped by the fruit, vintage and shared way of working.
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Style: Blanc de Blancs
Grapes: Chardonnay
Winemaking: Whole bunch pressed outside using basket press, wild fermentation outside (which took ages!), Zero additions to the base wine. Tirage - conventional secondary fermentation with no extra nasties (nutrient etc). 14 months on lees. Zero dosage. -
Farmyard x Lyven Wines
Style: Skin contact White
Grapes: Chardonnay
Winemaking: Fermented on skins until dry and then into aluminium eggs for 17 days, Free run juice -
Farmyard x Lyven wines
Style: Pet Nat
Grapes: Pinot Noir
Winemaking: Crushed + Destemmed and fermented on skins for 5 days before pressing. Riddled + disgorged, Zero dosage.
4. Sobremesa
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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% -
Beer Style: Gose
Production: Mixed fermentation 3.7% -
Style: Dry Cider
Apples: Foxwhelp
Production: Bottle conditioned, wild fermented
ABV: 6% -
Style: Sparkling methode ancestral
Apples: Kingston Black
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.
5. Ark
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Wine Style: White
Grapes: Ortega
Winemaking: wild fermentation, stainless steel, aged on lees 14 months
ABV: 8% -
Wine Style: Light Red
Grapes: Reichensteiner, Gamay, Bacchus, Pinot Gris, Pinot Noir, Chardonnay
Winemaking: wild fermentation, coferments, stainless steel, aged on lees 16 months -
Style: Red
Grapes: Pinot Noir
Winemaking: Wild fermentation, 20% Carbonic maceration, aged in barrel on lees for 6 months
Ark Wines is the project of Hans, Kristin and Amanda, based at Mount Farm in Suffolk. Established from scratch in 2018, the vineyard is run as a family operation, with Amanda leading the winemaking after studying at Plumpton. They produce small-batch wines from estate-grown fruit, working with a low-intervention approach that reflects both the site and the conditions of each vintage.
6. midland press
Midland Press is the project of Richard, based in a railway arch in Digbeth, Birmingham. Working as a négociant, he sources fruit from across the UK to produce small-batch wines, made with a hands-on, low-intervention approach. Wines are fermented with native yeast, unfined, unfiltered and bottled on site, with each release shaped by the fruit and the conditions of the vintage.
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Style: Red
Grapes: Pinot noir
Winemaking: 100% Carbonic Maceration 100% Steel aged -
Wine Style: Red
Grapes: Pinot Noir
Winemaking: Open maceration, 10 months in used oak. -
Wine Style: Col Fondo
Grapes: Reichensteiner
Wine making: Col fondo method -
Wine style: White
Grapes: Pinot Blanc
Wine making: 8 month barrel aged
7. 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
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.
8. Capreolus
Capreolus Distillery is the project of Barney Wilczak, based in the Cotswolds. The distillery focuses on small-batch spirits made with a detailed, ingredient-led approach, often working with fresh, seasonal botanicals and fruit sourced from specific sites. Production is precise and low-intervention, with an emphasis on capturing the character of each ingredient through careful distillation and minimal processing.
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Fruit: Apple
Production: A field blend of 1000 varieties of apple, Wild fermentation - Zero additions -
Fruit: Quince
Production: Wild fermentation - Zero additions. The essence of 36.7kg fruit per litre. -
Fruit: Damsons
Production: Wild fermentation - Zero additions. An orchard of old trees, 60-120+ years old. -
Fruit: Raspberries
Production: Wild fermentation - Zero additions. The essence of 33.5kg fruit per litre. -
Fruit: Cherry
Production: Wild fermentation - Zero additions. Fermentation with stalk and stones. -
Fruit: Cherry
Production: Wild fermentation - Zero additions. The essence of 24kg fruit per litre
9. 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% Madelaine Angevine
Winemaking: Spontaneous ferment, barrel matured in old French oak and full Malo, un-filtered. -
Style: Red
Grapes: Pinot Noir precoce
Winemaking: Whole-bunch with semi carbonic on skins for 6 days. Pressed out and racked before bottling early. -
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%
10. phillip Harris
Phil farms 2 hectares near Hastings, producing small-batch organic wines from Ortega, Chardonnay, Bacchus and Pinot Noir. He uses 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. His focus is on farming first then 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
11. 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
12. 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%
13.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: Pet nat
Grapes: Pinot noir, pinot meunier, Bacchus
Winemaking: 1 week carbonic maceration before fermentation finished in bottle -
Wine Style: Col fondo
Grapes: Pinot Meunier
Winemaking: Fermented in barrel and then refermented in bottle -
Grapes: Bacchus, Chardonnay
Winemaking: 20 months in old burgundy barrels. With a blend of Chardonnay (30%) and Bacchus (70%) with a mix a direct pressings and skin contact (Bacchus only) with part of the cuvee matured in tank, part in barrel. -
Wine style: Skin contact white
Winemaking: Destemmed and macerated Bacchus, with 10 months in barrel.
14. gros canon
Gros Canon is the project of Kevin Barby, a négociant sourcing fruit from across the UK and working out of Ham Street Wines in Kent. Alongside making his own wines, Kevin works closely across both the vineyard and winery, building the project through day-to-day involvement and shared production. His wines are made in small batches using low-intervention methods, with each release shaped by the fruit, place and vintage.
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Style: Pet Nat
Grapes: Pinot noir, Chardonnay, Pinot Meurnier
Winemaking: Ancestral method
15. 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: Solaris
Grapes: Solaris
Winemaking: 80% crushed, 20% whole bunches retained for semi carbonic maceration. 20% of the skins were retained prior to pressing after two weeks' fermentation. 12 weeks in steel with skins before pressing and ageing in oak for 6 months. -
Style: Pet Nat
Grapes: Solaris
Winemaking: Solaris was handpicked in late September, natural fermentation in steel with skins for 3 days. Pressed then bottled by gravity by hand. Disgorged by hand in the spring. Regenerative approach in the vineyard and organic winemaking
16. Black Mountain
Black Mountain Vineyard is the project of Mark and Laura Smith, based on an eight-acre south-facing site in Herefordshire where vines were first planted in 2009. The project has evolved steadily over time, with a focus on exploring varieties and methods that suit the land. Wines are made in small batches using spontaneous fermentation and a low-intervention approach, with each release shaped by ongoing work in the vineyard and cellar.
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Style: Red
Grapes: Pinot Meunier Pinot Noir Cabernet Cortis Solaris
Winemaking: Organic, Zero additions -
Style: Skin contact White
Grapes: Solaris
Winemaking: Organic, Zero additions -
Style: Rose
Grapes: Solaris, Carbernet cortis
Winemaking: Organic, zero additions
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.
17. 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: Red
Grapes: Divico
Winemaking: Hand destemmed, one week on skins, then a gentle rest in old French oak. -
Style: White
Grapes: Schonburger
Winemaking: Hand-destemmed, 4 days maceration. 1 year on full lees in old French barriques -
Style: Skin Contact White
Grapes: Bacchus, Auxerrois, Chardonnay
ABV: 10% -
Style: Co-ferment Cider
Grapes: 80% Dabinett apples, 20% Pinot Noir
ABV: 7.5%
18. 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: White Pét-Nat
Grapes: Seyval Blanc
Winemaking: Whole bunch, foot crushed, 5 days on skins, nothing added, no temperature control, disgorged -
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% -
Style: Light Red
Grapes: Cabernet noir, Sauvignac, Cabernet Blanc
Winemaking: Whole bunch, foot crushed, 10 days on skins, nothing added, no temperature control, finished in old oak -
Style: Light Red
Grapes: Cabernet noir, Cabernet Blanc, Sauvignac
Winemaking: Whole bunch, foot crushed, 10 days on skins, nothing added, no temperature control, finished in old oak
19. Saddle goose
Saddle Goose is the project of Adam, now based in Frome after relocating from Kent. Working as a négociant, he sources fruit from growers using regenerative and low-intervention practices, producing small-batch wines with a hands-off approach in the cellar. Alongside his own releases, he manages vineyards for local growers, staying closely connected to the farming and fruit that shape each vintage.
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Style: Col fondo
Grapes: Bacchus, Solaris
Winemaking: Wild fermentation, part aged for 18 months in barrel, Col Fondo method, Disgorged -
Style: Col fondo
Grapes: Pinot Noir, Pinot Meunier, Pinot Blanc
Winemaking: Wild fermentation, part aged for 10 months in barrel, Col Fondo method, Disgorged -
Style: Blanc de noir
Grapes: Pinot Noir
Winemaking: Blanc de Noir, Wild fermentation, base wine aged for 10 months in barrel, Champagne method, Aged for 36 months on lees, 1g/L at disgorgement -
Style: White Skin contact
Grapes: Bacchus
Winemaking: Natural fermentation, part aged for 10 months in barrel, 50% direct press, 50% 10 day skin contact, unfined and unfiltered -
Style: Red
Grapes: Pinot Noir, Bacchus
Winemaking: Natural fermentation, aged for 10 months in barrel, unfined and unfiltered
20. Tillingham
Tillingham is based near Rye in East Sussex, set across a mixed farm of vineyards, woodland and pasture. The team works with estate-grown fruit alongside select local sites, producing low-intervention wines shaped by the conditions of each season. Alongside winemaking, Tillingham operates as a working farm and hospitality space, with food, rooms and events forming part of a broader approach that brings together agriculture, fermentation and daily life.
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Style: Sparkling
Grapes: Pinot Noir, Dornfelder, Pinot Meunier, Müller-Thurgau, Auxerrois, Faberrebe/Huxelrebe
Winemaking: All fermented separately in stainless steel before blending. Secondary fermentation in bottle. Not disgorged. -
Style: Skin contact White
Grapes: Ortega
Winemaking: Ortega was whole-bunch pressed to four 400L Georgian qvevri. Two had the addition of 5% skins added back in to macerate. After 6 months the four qvevri were racked together to a single tank before bottling without fining or filtration. -
Style: Skin contact white
Grapes: Pinot Gris
Winemaking: Macerated on the skins for 11 days, with 40% left as whole bunches. Gentle punch-downs by hand twice a day. Then pressed off to stainless steel before bottling without fining or filtration -
Style: Red Blend
Grapes: Gamay, Pineau d'Aunis, Rondo
Winemaking: A portion of Gamay went through a 2 week, whole-bunch carbonic maceration before being pressed off to tank. Some further Gamay and the Pineau d'Aunis were crushed and de-stemmed, macerated on skins for 7 days before being pressed to concrete tank.The Rondo was crushed and de-stemmed, left on skins in concrete for 41 days, before being pressed off to 500L Austrian oak
21. 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: Pinot Blanc
Winemaking: 12 hours skin contact and later aged in old French oak
22. beare green
Beare Green Winery is the project of Jimmy Smith, Sam Hill and Bethany Paterson, based in the Surrey Hills. They produce small-batch wines using fruit from vineyards across the South of England, working with spontaneous fermentation and a low-intervention approach in the cellar. Alongside their core range, the project leans into experimentation, with each release shaped by vintage conditions and a flexible, collaborative way of working.
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Style: White
Grapes: Chardonnay
Winemaking: Spontaneous fermentation, 30% new oak for 6 months, no filtration. -
Style: White
Grapes: Chardonnay
Winemaking: Spontaneous fermentation, no oak, no filtration, 10% Clay vessel aged under flor -
Style: Red
Grapes: Pinot Noir
Winemaking: Spontaneous fermentation, 50% oak for 6 months, no filtration, -
Style: Red
Grapes: Pinot Noir
Winemaking: Spontaneous fermentation, 25% oak for 6 months, no filtration, -
Style: Skin contact White
Grapes: Pinot Gris, Bacchus
Winemaking: Spontaneous fermentation, no oak, no filtration, 10% of the Pinot Gris was 7 Days skin contact
23. Blackbook Winery
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Style: White
Grapes: Chardonnay
Winemaking: Hand-picked, whole bunch pressed, barrel fermented, 35% new, native fermentation, full malolactic with frequent lees stirring. 22 months on gross lees in barrel. unfined and unfiltered -
Style: Red
Grapes: Pinot Noir
Winemaking: Hand-picked, Fermented naturally in small open top fermenters. aged in 5-10 year old burgundy barrels for 18 months. Unfined and unfiltered. -
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
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.
24. 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: Skin contact white
Grapes: Bacchus
Winemaking: 8 days skin contact, No punching down, pressed into Barrel for 4 months. -
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: 100% free-run juice aged 12 months in oak barrels; zero additions, additives, or filtration
ABV: 10%
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.