Bacchus 2025
£20
Dry still white with kiwi, passion fruit, melon, pear and a hint of cardamom. Made from Bacchus grown in Flint’s own and partner vineyards, with barriques, foudres and concrete adding texture.
2016
Earsham, Bungay
Ben Witchell left a career in IT to study oenology and viticulture, then spent two years making wine in Beaujolais. He established Flint at Camphill Farm with Norfolk landowner Adrian Hipwell. The first wines were released in 2016.
WINEMAKER
Ben Witchell makes Flint’s still and sparkling wines. He uses oak foudres and concrete tanks to add texture to some of the still wines. The Charmat sparkling wines undergo their second fermentation in a pressurised tank.
The Collection
£20
Dry still white with kiwi, passion fruit, melon, pear and a hint of cardamom. Made from Bacchus grown in Flint’s own and partner vineyards, with barriques, foudres and concrete adding texture.
£23
Fresh, aromatic sparkling white with lemon, pear and elderflower. Bacchus, Chardonnay, Seyval Blanc and aromatic varieties come together in an approachable tank-fermented fizz for seafood or salads.
£23
A tank-fermented sparkling rosé made from Pinot varieties and aromatic PIWI grapes grown in East Anglia.
Open Tuesday–Sunday, 10am–4pm, with Friday opening until 7pm. Closed Monday. Flint Kitchen serves lunch Wednesday–Sunday, 12–2.30pm. Tours run Wednesday–Sunday at 11am; check availability before travelling.
Book tours and organised experiences in advance. Families and dogs are welcome; under-18s may join a tour but cannot take part in wine tasting. Accessible parking, routes, toilets and seating are available; contact Flint about specific access requirements.