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“Great wine is not made, it is nurtured” – Head winemaker, Scott Gebbie

Mereworth Winery, housed in Brewer’s Hall Oast, is the place where we transform our grapes into quality English Sparkling Wine. Whilst sipping our drinks in our winery bar, you can look upon the stainless steel fermentation, aging and cold stabilisation tanks in our 35,000L capacity tank rooms, in which future vintages are being readied. 

Once harvested and pressed, the grape juice is transferred to settling tanks for cool fermentation which helps retain the most delicate of the wines’ aromatics. A selection of wines is then made for malolactic fermentation before final blending.

All of our wines are made by the Traditional Method, as in Champagne, which means that after fermentation in our tank rooms, the wines then undergo secondary fermentation in bottle in our temperature-controlled cellar, for a minimum of 15 months. This time ‘on lees’ imparts a depth of complex flavours, characteristic of Traditional Method sparkling wines. There is no short-cut for time, and patience in high quality sparkling wine is essential. From a slow cool fermentation to retain freshness and aroma, time on lees to build palate structure and body, to patience in bottle as the wines evolve and develop autolytic complexity.

Our winery is sustainably accredited, minimising our impact on the environment and maximising our contribution to environmental conservation and biodiversity. All the energy we use comes from renewable sources and we continue to review and improve wherever we can, working harmoniously alongside nature to get the best out of our grapes.

We are proud to call Mereworth home, and we love nothing more than welcoming our ever-increasing Mereworth family to the special place where all the winemaking magic happens.