Yes, and we’d know. We’re the UK’s most awarded English still wine producer, and we work with a network of growers across the country, including Essex’s Crouch Valley, to make red wine worth taking seriously.

England’s climate is built for white and sparkling wine, cool, slow ripening seasons suit grapes like Bacchus and Chardonnay far more easily than reds. For years, English red wine had a reputation for being thin and underripe. In a lot of cases, it deserved it.

That’s changed. A handful of grape varieties, Pinot Noir chief among them, ripen properly on the right English sites, in the right years. It’s still a small category, but what’s being made now wins gold and silver against international competition, not just other English producers.

Our Pinot Noir 2021 picked up IWSC Gold, IWC Gold and an IWC Trophy, and the 2024 vintage has followed it up with IWSC Silver. England makes red wine, we make it, and it’s worth taking seriously.

Lighter body and higher acidity means English Pinot Noir pairs differently to a heavier red. Think in terms of what it’s built for, not what you’d usually reach for with a Cabernet or a Malbec.

Roast duck is the classic match, the acidity cuts through the fat, and the red fruit works with the richness rather than fighting it. Salmon and other oily fish work too, something a bigger red would struggle with entirely. For something simpler, hard cheeses and charcuterie sit well alongside it, and it’s a good match for mushroom-based dishes if you want to stay vegetarian.

Serve it slightly cooler than you would a New World red, closer to 14 to 16 degrees, to let the acidity and fruit stay bright rather than getting lost.