Blanc de Blancs
£25
Eight years on lees have turned bright Surrey Chardonnay into a layered fizz of baked apple, lime, vanilla and acacia honey. Oak gives breadth, but a low dosage and brisk acidity keep the finish precise.
1989
Puttenham
Greyfriars was already growing Chardonnay and Pinot Noir in 1989, early enough to be considered an English wine veteran. Mike and Hilary Wagstaff arrived in 2010 with a bigger idea: expand the vineyard, build a serious winery and give sparkling wine the years in bottle it needed. More than 50,000 vines, an on-site production line and a 3,500-square-foot chalk cave followed. The result feels ambitious without becoming aloof. Head Winemaker Oliver Key works with a reserve-wine system developed by Mike, drawing a little mature wine forward each year to build continuity and savoury depth. Visitors can see the other side of the estate just as easily: wander the vines for free, join a guided tasting, catch the Saturday horsebox bar or volunteer at harvest alongside hundreds of local pickers. Greyfriars makes wine slowly and welcomes people without ceremony.
Greyfriars sits high on the south-facing Hog’s Back, where the North Downs chalk breaks into long views across Surrey. Sunshine reaches the canopy through the day, slopes keep cold air moving and porous bedrock carries away winter rain while encouraging deep roots. Chardonnay, Pinot Noir and Meunier supply the traditional-method core; smaller parcels of Pinot Blanc, Pinot Gris and Sauvignon Blanc give Oliver Key room to experiment. Everything can travel from vine to press, bottle and chalk cave without leaving the estate.
WINEMAKER
Oliver Key leads the Greyfriars winery, continuing a house style built on long lees ageing, precise blending and a reserve-wine solera. Older Pinot Noir, Chardonnay and house cuvée components give the non-vintage wines continuity, while vintage releases are allowed to show the shape of a particular season. Used oak adds breadth where the fruit can carry it; stainless steel preserves brightness elsewhere. The approach is patient but not precious, equally comfortable with a mature Blanc de Blancs and a sparkling Sauvignon Blanc experiment.
The Collection
£25
Eight years on lees have turned bright Surrey Chardonnay into a layered fizz of baked apple, lime, vanilla and acacia honey. Oak gives breadth, but a low dosage and brisk acidity keep the finish precise.
£30
Ripe citrus and a subtle savoury nuttiness sit over a rounded, dry palate. Chardonnay brings tension, the two Pinots supply shape and four years on lees add depth for fish, scallops or a fragrant Thai dish.
£30
Pale pink and quietly generous, with ripe strawberry, creamy red apple and a bright cranberry line. Used oak and a little reserve-wine solera add savoury depth, while the fresh strawberry finish keeps it light on its feet.
Cellar door
Wednesday: 10:00–16:00
Thursday: 10:00–16:00
Friday: 10:00–16:00
Saturday: 10:00–16:00
Sunday: 12:00–16:00
Wine bar
Saturday: 12:00–19:00
Cellar door: Cellar-door shop and tasting room. Free self-guided walks are available during opening hours Wednesday–Saturday.
Wine bar: Horsebox Bar: Saturdays 12:00–19:00; seasonal food-truck dates vary.
BUY & DRINK
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A glamorous Champagne bar inside Battersea Power Station, combining Searcys heritage with English sparkling wine and striking surroundings.