An English gem in Devon, Sandbridge Barton have been growing grapes and making wine for over 40 years and are recognised for producing some of England's most outstanding wines. A recent move from their original home on the Sharpham Estate across the river Dart, just south of Stoke Gabriel, has seen the opening of a new state of the art winery. With 38 acres of vines rolling down to the Dart, the site is one of England’s most picturesque vineyards.

Devon’s mild climate and limestone-rich soils give their wines a balance of character and precision. The estate produces stylish, fruit-forward wines from Madeleine Angevine, Pinot Noir and Bacchus and more. Traditional and new world techniques are employed resulting in a range of distinctive and carefully balanced wines with intense fruit flavours and aromas.

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.

Bacchus is a white grape variety created in Germany in 1933 by crossing Silvaner and Riesling with Müller-Thurgau. Named after the Roman god of wine, Bacchus was developed to thrive in cooler climates and ripen earlier than Riesling, making it particularly suitable for regions with shorter growing seasons. It gained commercial importance in the 1970s and has since become a notable variety in both Germany and the United Kingdom.

Viticulturally, Bacchus is a vigorous, early-budding and early-ripening grape, allowing it to reach full maturity even in marginal climates. However, it requires careful yield management to ensure quality and avoid overly dilute wines. It thrives in well-drained soils and benefits from good sun exposure to develop full aromatic potential.

While Bacchus is still grown in Germany, particularly in Rheinhessen and Franconia, it has found increasing success in England, where it is considered one of the country's most promising white wine grapes. It is also planted on a smaller scale in Luxembourg and Canada.

Bacchus typically produces aromatic, crisp white wines with lively acidity and pronounced flavours of elderflower, citrus, gooseberry, and tropical fruit. Its style can range from dry and zesty to off-dry, and it is often compared to Sauvignon Blanc for its bright, herbaceous profile.

Pinot Gris is a white grape variety originating from France, where it is most famously grown in Alsace. It is a mutation of Pinot Noir and is also known internationally as Pinot Grigio in Italy, where it is typically made in a lighter, crisper style. Despite its name, the grape has a pinkish-grey skin, which can give wines a slightly golden hue.

Pinot Gris is now grown in many cool to moderate climate regions across the world, including New Zealand, Germany (as Grauburgunder), Oregon, Australia, and increasingly in the UK. The style varies widely depending on the region and winemaking approach - from dry and zesty to rich, off-dry or even late-harvest expressions.

Aromatically, Pinot Gris tends to show notes of pear, apple, peach, and citrus, with hints of honeysuckle, spice, and sometimes a touch of smoke or nuttiness. In Alsace, it can produce full-bodied wines with texture and ageing potential, while Italian Pinot Grigio is typically light and fresh.

Viticulturally, Pinot Gris is an early-ripening variety, but it can be sensitive to disease and rot due to its thin skins and compact bunches. It requires careful canopy management and monitoring to maintain acidity and avoid over-ripeness, particularly in warmer climates.