Oxney Organic Estate sits six miles north of Rye in the village of Beckley, in the south-east corner of East Sussex. Founded by Kristin Syltevik and Paul Dobson, the first vines were planted in 2012 and the estate has been producing award-winning organic wines since 2014. Today it is recognised as one of the leading estate producers of organic English wine.

The 14 hectares of vines are planted on a warm, sheltered, south-west facing slope, 17 metres above sea level and just six miles from the English Channel. An adjoining ancient oak forest provides natural wind protection, helping the site produce ripe, healthy grapes even in marginal English conditions. The soil is Tunbridge Wells sand a fine sand and silt loam above clay bedrock which drains freely and warms quickly.

In the winery, a converted oasthouse fitted with modern equipment, the team favours wild ferments, no enzymes, minimal fining and filtration, and a light touch with sulphur. Biomass heat generated from coppiced woodland and solar electricity power the winery operations. The non-vintage Brut is a blend of different parcels across the estate combined with reserve wines aged in both tank and Burgundy barrels, creating a consistent and complex style that has firmly established Oxney as a name to know.

Year: NV

Colour: Pale gold with a fine, persistent mousse.

Nose: Fresh, clean and approachable. Red apple, pear and gently toasty notes with a crisp mineral freshness running underneath.

Palate: Dry, precise and beautifully balanced. Bright red apple and pear fruits woven through with toast and a thread of vivid acidity that keeps everything lively and refreshing. Long, clean finish.

Region: East Sussex, England

Volume: 750mL

Alcohol: 12.5%

Food match: Oysters, seafood, cheese boards, light canapes