The Rise of English Fizz

For centuries, British farmland was reserved for spuds, sheep and wheat. The idea of growing grapes and producing wine of any quality seemed laughable. Fast forward to today, and English wine is sweeping up accolades on the world stage. Once a curiosity, we now have our European cousin’s attention.

Pebblebed_Harvest_J_M_G_2_1000x600 Back in 1999, when our first Pebblebed vines were planted, there were only 850 hectares of vines across the UK. Today, we’re fast approaching 5000. This meteoric rise is fundamentally down to climate and terroir.

An evolving climate means our region’s growing conditions now mirror those of Champagne 30 or 40 years ago, enabling us to fully ripen grapes whilst retaining the high acidity needed for crisp, elegant fizz.

What makes our Pebblebed Vineyard special is our terroir, which in wine terms means earth beneath our feet. We’re fortunate to sit upon the ‘Budleigh Salterton Pebblebed’ - a unique underlying geology of mineral-rich pebble stones deposited around 246 million years ago. Not only does this minerality translate to our wines, but the warm and incredibly well-drained soil encourages a deep, complex root system. This controlled stress on our vines results in a higher concentration of sugar, acid and flavour compounds.

Drinking English fizz is no longer just a nod to supporting local, it’s a search for your new favourite wine.

A note on the 2025 harvest from our winemaker, Alex:

The 2025 growing season kicked off early with buds bursting in early April. Despite a few frosty nights, our proximity to the River Exe and the coast protected the vines. A warm, dry spring pushed growth and early flowering, while summer kept the vines lush, green and thriving even as other crops struggled.

Pebblebed_Harvest_J_M_People_1000x600 Harvest began on the 3rd of September - our earliest ever! The vines achieved an amazing balance of ripeness and yield, with some of the highest sugar levels I’ve seen here.

Over three days, more than 1,200 of you joined us to hand-pick almost 20 tonnes of Seyval Blanc and 6 tonnes of Rondo. The winery was filled with beautiful aromas during the fermentation, and I’m quietly confident that will translate into some elegant wines; similar to those of the amazing 2018 vintage.

Darts Farm

The Rise of English Fizz

Posted in Food & Drink on 26 Nov 2025

A note on the 2025 harvest from our winemaker, Alex:

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