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Our adventure started in 2014 with the purchase of a barren plot of grassland and a shaw of ancient woodland. In 2016 we planted Bacchus, two clones of Pinot Noir (FR1801 and GM1-11) and Regent but had to wait until 2018 for our first harvest.
We produce a wide range of premium quality award-winning wines, both still and sparkling from our aromatic Bacchus white, our mouth watering Pinot Noir rosé and our light bodied fruity Regent red, to our Blanc de Noirs and Rosé de Noirs Traditional Method fizz, plus a cheeky Pink Vermouth.

Myatts Rhubarb Fizz is a Rhubarb Sparkling Wine, made using only surplus Rhubarb that would otherwise go to waste because it is outside of supermarket specification, e.g. wonky or too small. It is made using the traditional method of bottle fermentation over 11 months, and was launched in November 2021.