Our vines were first planted in 2006 specifically with the aim of producing a sparkling wine of the highest standard. Production is small and meticulous. Every effort is made to ensure only the best grapes are produced and selected according to the family’s exacting standards. The result is a small and exciting collection of vintage sparkling wines, each vintage unique and characterful in its own way.
All of the wines are made using the Champagne method. The Grapes are whole bunch pressed using low pressures to extract the best juices for fermentation before going on to spend between two and a half years to four years on the lees. We then cellar our wines for a further minimum six months before release.
THE SEAL OF APPROVAL
Each bottle has its own unique number, with every label hand applied. You’ll often find Charles pouring over labels at Wickham’s kitchen table, a process which seems to render him in equal parts anguish and pride.
Charles Palmer Vineyards is a family run wine estate at Winchelsea in Sussex. The estate’s vineyards benefit from an ideal climate for vines, with its close proximity to the sea, south facing slope, and its terroir in particular. The lowest part of the vineyard is a mere 5 metres from sea level and sits above a bed of Kimmeridgian clay similar to the Grand Crus of Burgundy.
2017 marked a new milestone for the family’s budding business. A new winery was completed onsite at the estate, marking the first year that all our wines will be made in-house.
“Charles Palmer Brut 2009 is a new one on me, with a lovely smooth mousse, which I found particularly impressive and a slow-building, gentle richness of fruit. Quite remarkable for a first vintage of less than a thousand bottles!“
– Tom Stevenson, June 2013