Wine in England is shaped by a cool climate and a short growing season. Grapes here ripen later and retain more acidity than in warmer regions, which gives English wine its defining character: freshness, aromatic lift and relatively modest alcohol. The winemaking that suits it is built around preserving the natural character of the grapes celebrating the soil and microclimate of the vineyard.
We make a wide range of different wines very much decided by the growing conditions of each year. In a cool year we will lean more towards sparkling wines and a warm year, like 2026, still wine. All made from fruit grown on our own 15 acres in the High Weald, and made in partnership with Defined Wines in Kent.
What a cool climate does to wine
Grapes accumulate sugar as they ripen and lose acid at the same time, so a shorter, cooler season leaves more acidity in the fruit. That is why English wines taste fresh, why they suit food so well, and why so much of the country’s production goes into sparkling wine, where high acidity is an asset rather than a problem.
Alcohol is the second. Less sugar means less alcohol, and most English still wines sit around 11–12.5% rather than the 13.5–14.5% common further south.
The third is aromatics. Cooler ripening preserves the volatile compounds that give a wine its floral and citrus character, which is why English whites and rosés tend towards elderflower, nettle and bright red berry rather than tropical or jammy fruit.
None of that is a limitation to be worked around but rather part of the character and flavour profile of English wine.
When to pick
This is one of the most important decision made at the vineyard.
Every extra day on the vine adds ripeness and risk in the same measure. Wait too long and the autumn rain arrives, botrytis takes hold, and the crop you were building is the crop you could potentially lose. Pick too early and the balance of acidity and sugars could could end up as an issue in the winery.
We walk the rows daily through the final weeks and pick on flavour and scientific data rather than date. In 2023 that meant harvesting through a warm, damp September when ripeness and rot pressure arrived together. In 2024, when September brought nearly three times its average rainfall, it meant going when the weather gave us a window. In 2025 and 2026 the remarkably warm summer presented an opportunity to build sugars in the fruit harvesting early but with incredible ripeness levels.
Winemaking
We've partnered with Defined Wines in Kent who take care of all post harvest processing at their winery. As our focus at the vineyard is entirely on producing outstanding fruit we've chosen to work with a fantastic team of professionals who take care of the final stage of the process.
At the winery we utilise a range of methods to influence the final product. As an example, our Bacchus 2023 was fermented and aged entirely in stainless steel, while our Bacchus 2024 was barrel fermented and aged for 7.5 months in older French oak. Each approach brings out a different expression of the fruit.
In 2026 the weather conditions allowed us to achieve ideal ripeness to produce only still wine from the grapes we harvested. So, we chose to produce a range of wines including oaked and stainless steel fermented Bacchus, stainless steel fermented rose, a carbonic maceration red and oak fermented chardonnay. These wines will take quite some time to complete at the winery but we've got some very interesting still wines to look forward to!
Fining, filtration and bottling
After fermentation, wine is clarified before bottling. Fining uses an agent that binds to suspended particles so they can be removed; filtration catches what remains. We use methods that ensure our wines are suitable for vegan and vegetarians. The timing of bottling depends on the style, with aromatic whites and rosés generally made to be enjoyed young while barrel aged red and chardonnay are suitable for longer ageing.
From our vineyard to your glass
Discover Dillions wines and explore the vineyard and grape varieties behind them.
English wine FAQs
How is English wine made?
English wine uses the same core processes as wine elsewhere, with decisions adapted to the cool climate. White and rosé styles generally favour gentle pressing and cool fermentation to preserve freshness, while reds ferment with the skins to extract colour and tannin.
Why is English wine usually lower in alcohol?
Grapes generally accumulate less sugar in a cool, short growing season, and sugar is what becomes alcohol during fermentation. The resulting alcohol level depends on the season, variety and style.
Why does England make so much sparkling wine?
The high acidity produced by a cool climate is well suited to traditional-method sparkling wine. Still whites, rosés and reds offer other expressions of the same growing conditions.
What is a contract winery?
A winery that makes wine on behalf of other producers. The vineyard manages the growing and picking, while the contract winery provides the facility and winemaking expertise.
How do white, rosé and red winemaking differ?
White wine is generally fermented without skins. Rosé takes a little colour from brief skin contact before fermentation. Red wine ferments with the skins, extracting colour, tannin and structure.
Is English wine any good?
English wines offer distinctive freshness and character. White and rosé styles play naturally to the cool climate, while red wines depend particularly on site, grape variety and season. Our guides explain what to look for in each style.