Woodchester Valley is a beautiful property, situated in the Cotswolds, just 15 miles west of Cirencester in an Area of Outstanding Natural Beauty. The winery was established in 2007 by Fiona and Niall Shiner and there are now 18 hectares of mainly south-facing, steep vineyards, on limestone soils. The fruit is all handpicked and then lightly pressed with a slow, cool fermentation to preserve the aromatics and fruit characteristics of the cool climate, still wines.

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.

Ortega is a white grape bred in Germany in 1948 by Hans Breider at Würzburg, a crossing of Müller-Thurgau and Siegerrebe named for philosopher José Ortega y Gasset. It ripens very early and readily accumulates high must weights in cool climates, while acidity tends to be modest. Vigor is moderate and bunches can be compact, so open canopies help limit rot; early budding brings some spring-frost risk, yet the variety generally suits northerly sites.

Germany remains Ortega’s heartland—especially Rheinhessen, Pfalz and Franken—though plantings are small. It is also grown in the United Kingdom (notably Kent and Sussex), with pockets in the Netherlands, Denmark and Sweden, and occasional trials elsewhere.

Stylistically, Ortega spans fresh, lightly aromatic dry or off-dry still wines through late-harvest specialties such as Auslese and Beerenauslese, and even occasional Eiswein. Dry examples are soft-textured and perfumed; sweeter bottlings can be opulent, best when botrytis lifts the low acidity.

Flavour-wise, expect ripe orchard and stone-fruit notes—pear, peach and apricot—plus gentle florals (elderflower, honeysuckle) and a faint muscat-like grapiness from Siegerrebe. In richer, late-harvest wines, honey, marmalade and tropical accents (mango, papaya) emerge. Most dry Ortegas are best young and well chilled; the highest-grade sweet wines can age gracefully too.

Seyval Blanc is a French hybrid grape variety created in the early 20th century by crossing Seibel 5656 and Rayon d’Or. It was developed to withstand challenging climates and is particularly valued for its resilience to cooler growing conditions. The vine is moderately vigorous, producing large, compact bunches of thin-skinned berries. It is relatively early-ripening, making it suitable for regions with shorter growing seasons, and shows good resistance to fungal diseases, though it can be prone to coulure and requires careful canopy management.

Today, Seyval Blanc is most widely planted in England and Wales, where it has long been one of the backbone varieties of the UK wine industry, particularly before the recent rise of Chardonnay and Pinot Noir. It is also found in parts of Canada, the northeastern United States, and to a lesser extent in Germany.

The grape is versatile in winemaking, producing both still and sparkling wines. Its flavour profile is often compared to lighter French whites, with fresh citrus, apple, and melon notes alongside a subtle minerality. High acidity gives wines vibrancy and structure, making it especially well suited to traditional-method sparkling wines. When carefully handled, Seyval Blanc can deliver clean, refreshing wines that express cool-climate elegance.

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.

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.

Ortega is a white grape bred in Germany in 1948 by Hans Breider at Würzburg, a crossing of Müller-Thurgau and Siegerrebe named for philosopher José Ortega y Gasset. It ripens very early and readily accumulates high must weights in cool climates, while acidity tends to be modest. Vigor is moderate and bunches can be compact, so open canopies help limit rot; early budding brings some spring-frost risk, yet the variety generally suits northerly sites.

Germany remains Ortega’s heartland—especially Rheinhessen, Pfalz and Franken—though plantings are small. It is also grown in the United Kingdom (notably Kent and Sussex), with pockets in the Netherlands, Denmark and Sweden, and occasional trials elsewhere.

Stylistically, Ortega spans fresh, lightly aromatic dry or off-dry still wines through late-harvest specialties such as Auslese and Beerenauslese, and even occasional Eiswein. Dry examples are soft-textured and perfumed; sweeter bottlings can be opulent, best when botrytis lifts the low acidity.

Flavour-wise, expect ripe orchard and stone-fruit notes—pear, peach and apricot—plus gentle florals (elderflower, honeysuckle) and a faint muscat-like grapiness from Siegerrebe. In richer, late-harvest wines, honey, marmalade and tropical accents (mango, papaya) emerge. Most dry Ortegas are best young and well chilled; the highest-grade sweet wines can age gracefully too.

Seyval Blanc is a French hybrid grape variety created in the early 20th century by crossing Seibel 5656 and Rayon d’Or. It was developed to withstand challenging climates and is particularly valued for its resilience to cooler growing conditions. The vine is moderately vigorous, producing large, compact bunches of thin-skinned berries. It is relatively early-ripening, making it suitable for regions with shorter growing seasons, and shows good resistance to fungal diseases, though it can be prone to coulure and requires careful canopy management.

Today, Seyval Blanc is most widely planted in England and Wales, where it has long been one of the backbone varieties of the UK wine industry, particularly before the recent rise of Chardonnay and Pinot Noir. It is also found in parts of Canada, the northeastern United States, and to a lesser extent in Germany.

The grape is versatile in winemaking, producing both still and sparkling wines. Its flavour profile is often compared to lighter French whites, with fresh citrus, apple, and melon notes alongside a subtle minerality. High acidity gives wines vibrancy and structure, making it especially well suited to traditional-method sparkling wines. When carefully handled, Seyval Blanc can deliver clean, refreshing wines that express cool-climate elegance.

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.

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.

Ortega is a white grape bred in Germany in 1948 by Hans Breider at Würzburg, a crossing of Müller-Thurgau and Siegerrebe named for philosopher José Ortega y Gasset. It ripens very early and readily accumulates high must weights in cool climates, while acidity tends to be modest. Vigor is moderate and bunches can be compact, so open canopies help limit rot; early budding brings some spring-frost risk, yet the variety generally suits northerly sites.

Germany remains Ortega’s heartland—especially Rheinhessen, Pfalz and Franken—though plantings are small. It is also grown in the United Kingdom (notably Kent and Sussex), with pockets in the Netherlands, Denmark and Sweden, and occasional trials elsewhere.

Stylistically, Ortega spans fresh, lightly aromatic dry or off-dry still wines through late-harvest specialties such as Auslese and Beerenauslese, and even occasional Eiswein. Dry examples are soft-textured and perfumed; sweeter bottlings can be opulent, best when botrytis lifts the low acidity.

Flavour-wise, expect ripe orchard and stone-fruit notes—pear, peach and apricot—plus gentle florals (elderflower, honeysuckle) and a faint muscat-like grapiness from Siegerrebe. In richer, late-harvest wines, honey, marmalade and tropical accents (mango, papaya) emerge. Most dry Ortegas are best young and well chilled; the highest-grade sweet wines can age gracefully too.

Seyval Blanc is a French hybrid grape variety created in the early 20th century by crossing Seibel 5656 and Rayon d’Or. It was developed to withstand challenging climates and is particularly valued for its resilience to cooler growing conditions. The vine is moderately vigorous, producing large, compact bunches of thin-skinned berries. It is relatively early-ripening, making it suitable for regions with shorter growing seasons, and shows good resistance to fungal diseases, though it can be prone to coulure and requires careful canopy management.

Today, Seyval Blanc is most widely planted in England and Wales, where it has long been one of the backbone varieties of the UK wine industry, particularly before the recent rise of Chardonnay and Pinot Noir. It is also found in parts of Canada, the northeastern United States, and to a lesser extent in Germany.

The grape is versatile in winemaking, producing both still and sparkling wines. Its flavour profile is often compared to lighter French whites, with fresh citrus, apple, and melon notes alongside a subtle minerality. High acidity gives wines vibrancy and structure, making it especially well suited to traditional-method sparkling wines. When carefully handled, Seyval Blanc can deliver clean, refreshing wines that express cool-climate elegance.

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.

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.

Ortega is a white grape bred in Germany in 1948 by Hans Breider at Würzburg, a crossing of Müller-Thurgau and Siegerrebe named for philosopher José Ortega y Gasset. It ripens very early and readily accumulates high must weights in cool climates, while acidity tends to be modest. Vigor is moderate and bunches can be compact, so open canopies help limit rot; early budding brings some spring-frost risk, yet the variety generally suits northerly sites.

Germany remains Ortega’s heartland—especially Rheinhessen, Pfalz and Franken—though plantings are small. It is also grown in the United Kingdom (notably Kent and Sussex), with pockets in the Netherlands, Denmark and Sweden, and occasional trials elsewhere.

Stylistically, Ortega spans fresh, lightly aromatic dry or off-dry still wines through late-harvest specialties such as Auslese and Beerenauslese, and even occasional Eiswein. Dry examples are soft-textured and perfumed; sweeter bottlings can be opulent, best when botrytis lifts the low acidity.

Flavour-wise, expect ripe orchard and stone-fruit notes—pear, peach and apricot—plus gentle florals (elderflower, honeysuckle) and a faint muscat-like grapiness from Siegerrebe. In richer, late-harvest wines, honey, marmalade and tropical accents (mango, papaya) emerge. Most dry Ortegas are best young and well chilled; the highest-grade sweet wines can age gracefully too.

Seyval Blanc is a French hybrid grape variety created in the early 20th century by crossing Seibel 5656 and Rayon d’Or. It was developed to withstand challenging climates and is particularly valued for its resilience to cooler growing conditions. The vine is moderately vigorous, producing large, compact bunches of thin-skinned berries. It is relatively early-ripening, making it suitable for regions with shorter growing seasons, and shows good resistance to fungal diseases, though it can be prone to coulure and requires careful canopy management.

Today, Seyval Blanc is most widely planted in England and Wales, where it has long been one of the backbone varieties of the UK wine industry, particularly before the recent rise of Chardonnay and Pinot Noir. It is also found in parts of Canada, the northeastern United States, and to a lesser extent in Germany.

The grape is versatile in winemaking, producing both still and sparkling wines. Its flavour profile is often compared to lighter French whites, with fresh citrus, apple, and melon notes alongside a subtle minerality. High acidity gives wines vibrancy and structure, making it especially well suited to traditional-method sparkling wines. When carefully handled, Seyval Blanc can deliver clean, refreshing wines that express cool-climate elegance.

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.