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.

Pinot Blanc is a white grape variety, believed to have originated in France’s Burgundy region as a pale-skinned mutation of Pinot Noir. It shares genetic similarities with both Pinot Gris and Chardonnay, which explains its versatility and adaptability in the vineyard.

Viticulturally, Pinot Blanc is moderately vigorous and relatively early-ripening, performing best in cooler climates where it can retain acidity. It is sensitive to rot in damp conditions but generally resilient to cold, making it suitable for regions with short growing seasons.

Today, Pinot Blanc is planted across Europe and beyond. In France, it is important in Alsace, where it produces still and sparkling wines (notably Crémant d’Alsace). In Italy, it is known as Pinot Bianco and widely grown in Alto Adige and Friuli-Venezia Giulia. Germany and Austria cultivate it as Weissburgunder, while it also thrives in Luxembourg, Switzerland, and parts of Eastern Europe. In the New World, plantings exist in Canada, Oregon, California, and Australia.

Wine styles range from crisp, unoaked expressions with citrus, apple, and floral notes to richer, barrel-aged versions with hints of almond and brioche. At its best, Pinot Blanc offers a harmonious balance of freshness, subtle fruit, and gentle texture, often described as elegant and understated.