Flint Vineyard is an independent English winery based in the Waveney Valley, Norfolk founded in 2015 by winemaker Ben Witchell and partner.

Ben learned his craft with a first-class degree in Oenology and Viticulture and experience in Beaujolais before returning to plant vines on the farm.

Flint Vineyard’s portfolio spans still white wines like Chardonnay, Bacchus and Silex Blanc, rosé and red Pinot Noir Précoce, plus sparkling wines made with both Charmat and traditional methods, positioning the estate as one of England’s most exciting and respected producers.

The region’s burgeoning wine industry combines modern techniques with an English sense of place, and Flint’s wines have gained critical acclaim for their quality and Burgundian stylistic ambition.

Sustainable vineyard practices and careful small-batch production are hallmarks of the estate’s philosophy.

Norfolk has emerged as one of England’s most promising cool-climate wine counties, benefiting from comparatively low rainfall, high sunshine hours and free-draining soils, particularly flint, gravel and sandy loam. These conditions help prevent disease pressure and allow grapes to ripen reliably in a region otherwise known for its cool temperatures.

Bacchus and Solaris perform especially well, producing aromatic, crisp whites with elderflower, citrus and grassy notes. Norfolk is also gaining a reputation for innovative sparkling wine, including Charmat-method bottlings, thanks to its ability to grow early-ripening, high-acidity varieties such as Reichensteiner, Rondo and Seyval Blanc.

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.