Ancre Hill Estate is a pioneering Welsh winery in Monmouth, Monmouthshire, on south-facing slopes near the Wye Valley. Founded by Richard and Joy Morris, the estate farms 12 hectares and has been certified organic (2013) and Demeter biodynamic (2014).

The straw-bale winery, opened in 2015, underscores a low-intervention ethos. Varieties include Chardonnay, Pinot Noir, Meunier and Albariño, producing traditional-method sparkling (Blanc de Blancs, Blanc de Noirs, Pefriog) alongside still Chardonnay, Pinot Noir, and boundary-pushing natural wines such as an extended-maceration Albariño orange wine and red/pink pét-nats.

Farming with cover crops, home-made preparations and minimal inputs, Ancre Hill pursues ripe fruit at moderate alcohols, native fermentations and long lees ageing, bottling largely unfined and unfiltered.

The wines show vibrant acidity, saline minerality and orchard/stone-fruit purity in the whites, with savoury, red-fruited Pinots and autolytic, precise sparklers. A standard-bearer for Welsh wine, Ancre Hill has helped put Monmouthshire on the fine-wine map.

England’s wine regions are concentrated in the southern half of the country, where the climate and soils are most suited to viticulture. The industry has expanded rapidly in recent years, thanks to a warming climate, improved vineyard practices, and growing recognition for quality, particularly in sparkling wine.

Key climatic influences include a cool maritime climate with increasing average temperatures and longer growing seasons, which have significantly improved grape ripening. However, spring frosts, rain during flowering, and high humidity pose ongoing challenges. The best vineyards are typically south-facing, sheltered, and on well-drained soils such as chalk, greensand, and clay.

The most prominent regions include Sussex, Kent, Surrey, Hampshire, and Essex. Sussex is the first region in England to gain PDO (Protected Designation of Origin) status and is home to many of the country’s leading producers. Kent and Hampshire also host significant plantings, while East Anglia, particularly Essex, is emerging as a hotspot for still wines due to its drier climate.

The main grapes planted are those used in traditional method sparkling wine: Chardonnay, Pinot Noir, and Pinot Meunier. Bacchus is the leading still white variety, valued for its aromatic, fresh style. Others include Ortega, Pinot Gris, and increasingly, early-ripening red varieties like Pinot Noir and Meunier.

Chardonnay is one of the world’s most popular and versatile white grape varieties, originating from the Burgundy region of France. It is a relatively adaptable vine, thriving in a range of climates and soil types, making it widely planted across the globe. Chardonnay ripens early to mid-season and is known for its ability to express terroir, as well as respond well to a variety of winemaking techniques, including oak ageing and malolactic fermentation.

Today, Chardonnay is grown in nearly every major wine-producing country. In France, it shines in Burgundy’s Chablis (crisp, mineral-driven) and Côte de Beaune (rich, complex), and is also a key component of Champagne. In the New World, regions like California, Australia (Yarra Valley, Margaret River), New Zealand, and Chile produce diverse expressions, ranging from lean and citrusy to full-bodied and buttery.

Cool-climate Chardonnays tend to show green apple, lemon, and flinty notes, while warmer regions yield riper flavours like tropical fruit, peach, and melon. Oak-aged Chardonnays may exhibit vanilla, toast, and nutty characteristics, while unoaked versions highlight freshness and purity of fruit.

This remarkable flexibility makes Chardonnay a favourite among winemakers and wine lovers alike, offering a wide spectrum of styles and flavours.