Langham Wine Estate is one of the most exciting names in English wine, with Jancis Robinson describing their distinctive style as ‘à la Selosse’ and the IWSC naming them ‘Sparkling Wine Producer of the Year’ in 2020. Head winemaker Tommy Grimshaw is fast making a name for himself as one of England’s best young talents, crafting low-intervention, traditional method sparkling wines from a single site in rural Dorset.

Langham began as a small vineyard planted by John Langham at his Dorset family home. It remained a hobby until 2009 when his son Justin started making wine in earnest. After studying viticulture at Plumpton, Justin planted the first block of Chardonnay, Pinot Noir, and Pinot Meunier at nearby Crawthorne farm, where they are based today. Now joined by a small but dynamic team, Langham remains independent and family-run.

The 34-hectare vineyard is south-facing, with clay and flint soils over Kimmeridgian and Portlandian limestone derived from the Corallian strata, similar to Dorset’s Jurassic coastline. The team is meticulous in the vineyard, working tirelessly to reduce chemical intervention, trialling cover crops, and improving canopy management to increase airflow and naturally reduce disease pressure.

Langham’s grapes are hand-harvested and carefully sorted in the vineyard and winery. High-quality fruit facilitates Tommy’s low-intervention approach in the cellar. Base wines are made using indigenous yeasts, with extended ageing and regular bâtonnage in a mixture of stainless steel, concrete and used French barriques (ex-Burgundy, ex-Bordeaux and ex-Champagne). Oxidative techniques and expressive base wines are key to Langham’s style, which relies on blending to create complexity rather than extended lees-ageing in bottle. Minimal use of sulphur and low dosage ensures optimal site expression.

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.

Pinot Meunier is a black grape variety primarily known as one of the three key grapes used in Champagne, alongside Pinot Noir and Chardonnay. Its name, meaning "miller" in French, refers to the flour-dusted appearance of its leaves. A mutation of Pinot Noir, Pinot Meunier originated in France and has long been valued for its early ripening and adaptability, especially in cooler climates where other varieties may struggle.

Viticulturally, Pinot Meunier is hardy and frost-resistant, making it ideal for regions such as Champagne. It buds late and ripens early, helping to maintain acidity and fruit freshness. Though historically considered a secondary variety, it is increasingly appreciated for its contribution to fruitiness, approachability, and roundness in sparkling wine blends.

Beyond Champagne, Pinot Meunier is grown in Germany (where it's known as Schwarzriesling), the United Kingdom, Australia, and the United States, particularly California and Oregon. While most commonly used in sparkling wine, it also produces expressive still wines, particularly in cooler regions.

In terms of flavour, Pinot Meunier tends to show vibrant red fruit notes—such as raspberry, cherry, and strawberry—along with floral and earthy nuances. Its wines are generally softer and more accessible than Pinot Noir, making them appealing in youth and versatile in style.

Pinot Noir is one of the world’s most celebrated and challenging grape varieties, renowned for producing elegant, complex wines. Believed to have originated in Burgundy, France, over 1,000 years ago, it thrives in cooler climates where its thin skin and early ripening nature are best suited. Viticulturally, Pinot Noir is notoriously difficult to grow: it is susceptible to rot, mildew, and pests, and requires precise canopy management to balance ripening with acidity retention.

Pinot Noir is planted across the globe, with notable expressions found in Burgundy, Champagne, Oregon’s Willamette Valley, California’s Sonoma Coast, New Zealand’s Central Otago, and Germany’s Baden and Pfalz regions. In Champagne, it is a key component of sparkling wines, typically blended with Chardonnay and Pinot Meunier. The wine's diverse geographical range means that you might also find it labelled as Red Burgundy, Pinot Nero, Blauburgunder, or Spätburgunder.

The grape produces wines of delicate colour but remarkable aromatic depth. Typical flavour profiles include red fruits such as cherry, raspberry, and strawberry, often layered with floral notes, earthy undertones, and hints of spice or forest floor as the wines mature. Styles range from light and silky to more structured and age-worthy, depending on climate and winemaking choices. Pinot Noir’s ability to express terroir with precision makes it a favourite among wine lovers, despite — or perhaps because of — its demanding nature in the vineyard.