In case you hadn’t noticed. English wine has arrived.
Step out your door and take a stroll through the English countryside right now. You may notice that something has changed.
Where sheep once grazed, green rows of vines now climb up south-facing hillsides. Historic old barns hum with the sound of state-of-the-art grape presses.
Don a beret and add a few more croissants, and you could almost convince yourself you’re in France.
But no, you’re in Kent, East Anglia, Sussex… even Derbyshire.
The UK is one of the most exciting wine regions on the planet right now. And growing up fast.
So as we celebrate English Wine Week in 2026 – we’re telling you exactly why you should be paying attention.
Because quite frankly, when it comes to English wine, the Naked family has a lot to celebrate this month…
Spoiler: a new English winemaker + three delicious new sparkling wines landing. Find out more further down.
But first, how did we get here?
A short 2,000 year history of English wine
The story of English wine didn't start yesterday.
In fact, like most things, it began with the Romans.
We can thank them for dragging the very first vines onto the soggy British Isles circa 2,000 years ago. Centuries later, medieval monks took up the mantle. But when the monasteries were dissolved and a mini-ice age gripped the country, the landscape for English wine went very dark indeed.
Our role became simple: we liked wine, we imported wine, we drank wine… and we pretended to understand the French appellation system.
Then in the middle of the 20th century. A few brave souls decided to kick-start the English wine industry, planting hardy grape varieties that could withstand the brutal weather.
And in the past decade or so, it's gone from niche curiosity to genuine world-beater.
The grapes putting England on the wine map
Naturally, you can’t just grow any old grape on these cold, drizzly Isles. Sun-baked varieties like Cabernet Sauvignon and Grenache would struggle to achieve their full ripeness here.
What you need is hardy fruit that actually welcomes a bit of cloud cover and a cool breeze. Here are the varieties that call England home – and do brilliantly in our climate.
Bacchus: England's flagship grape
Ask most wine drinkers to name a non-sparkling English wine and – if they can think of an answer at all – they'll probably say Bacchus.
Fun fact: Bacchus is originally a German grape. Specifically bred to withstand cooler temperatures, it didn't arrive in England until 1973.
But having failed to latch on in Germany, our climate turned out to be exactly what Bacchus needed.
Here, it holds onto a piercing acidity and develops crisp, grassy flavours – elderflower, honeysuckle, cut grass, stone fruit – that make it England's answer to Sauvignon Blanc.
Our own Kieron Atkinson, who knows Bacchus better than most, explains what makes it so special:
"What's fascinating about Bacchus is that it's uniquely suited to England. You don't see Bacchus vineyards in France or New Zealand, because in warmer climates the grape simply overripens and loses its distinctive character. Here, it sings.
But that won't always be the case – as our climate warms, varieties like Sauvignon Blanc will start to replace Bacchus, and it may fade away. That's why some of the latest vintages feel extra special: they capture Bacchus at its very best, in conditions that suit it perfectly. It's a uniquely English wine – and maybe a fleeting one.”
So if you get the chance to try a Bacchus like Kieron’s in the next few years. You should definitely take the opportunity, lest you miss out on your opportunity forever.
Sparkling wine: England's other great calling card
Of course, the real star of the English wine boom hasn't been still white wine. It’s our bubbles.
And this isn’t a case of "we do okay". We are talking genuinely world-leading liquid.
English sparkling wines made in the traditional method – like Charles and Ruth Simpson’s Beora Reserve – have regularly beaten iconic Champagne houses in blind international tastings. It has caused a fair amount of stress across the Channel.
And as it turns out, there is an excellent geological reason for this.
Separated by just 21 miles of water, the chalk downs of Kent and Sussex are part of the exact same Paris Basin geology that runs directly under Champagne and Burgundy. It is the same soil.
Charles and Ruth Simpson know this better than anyone. They split their lives between making wine for Angels in Southern France and Kent, and they chose their vineyard site near Canterbury specifically for this hidden advantage.
The future: beyond Bacchus and bubbles
So, where do we go next? Well, the future isn't just fizz.
The same grapes that excel in sparkling – like Chardonnay and Pinot Noir – are now standing out as exceptional, un-bubbled wines too.
Indeed when the Simpsons first set up in Kent, they initially swore they would never make still wine in the UK. They were too used to the reliable French sunshine.
But the Kentish chalk was too good. Today, their production is increasingly devoted to making still wine. Charles explains why the French elite should be worried:
"We believe UK still wines have the potential to challenge Burgundy because they display the same minerality, elegance, and ageing potential. It shows that it is not just the home market that recognises the potential of English Chardonnay and Pinot Noir."
And the future of English wine isn't solely about chasing high-end French models. It’s also about making English wine more accessible to all budgets. That’s where Kieron Atkinson comes in, with his dreams of a deliciously fruity and fresh Prosecco-style fizz – made using the Charmat method.
"Sparkling wine will absolutely grow – both high-quality traditional method fizzes and Charmat-method sparkling wines that produce fresh, fruit-driven profiles consumers genuinely love drinking.
"The exciting thing is that English wine is moving beyond simply proving it can exist. Now the conversation is about style, finesse, and identity."
The English winemakers you back with Naked
You've met some of them already – Naked’s English crew includes some of the most forward-thinking, independent minds in the business. They aren't tied down by centuries of old European laws, which gives them the total creative freedom to focus entirely on one goal: making things taste delicious.
Kieron Atkinson
A former soldier and chief winemaker at Renishaw Hall – once considered the most northerly vineyard on earth – Kieron is a genuine champion of English wine.
In 2011, he launched his English Wine Project – based out of an old Derbyshire Cotton Mill – to help growers across the country turn their fruit into first-class wine. He spends his weeks consulting all over the country, helping vineyards level up.
He is driven by a belief that English wine can genuinely stand alongside the great wine regions of the world.
"It’s a brilliant time to be making wine in England because there’s genuine energy around the category – and people are increasingly recognising that English wine isn’t just interesting, it’s genuinely world-class."
In fact, he feels that our cool climate is what makes us extra special, giving English wine a totally unique profile that warmer countries simply can't replicate.
"In England, the flavours are usually more floral, more hedgerow-driven, fresher and more aromatic... English wine isn’t trying to imitate wines from hotter climates – it has its own identity, and that identity comes from the climate, the soils and the longer growing season."
Charles and Ruth Simpson
Our longest-standing English winemakers. In 2002, Charles and Ruth threw their corporate careers out the window, boarded a plane to France, and bought a vineyard. It was a massive gamble that paid off with shelves of international trophies.
After joining Naked in 2012, Angel backing gave them the confidence to do something even wilder: bring that expertise home to plant Burgundian clones on the chalky hills of Kent.
Their sparkling Beora Reserve belongs to you. Our Angel community funded the project from day one, voted on the final blend, and chose the name – a nod to the ancient Anglo-Saxon chief who founded Barham, the Kentish village where these grapes are grown.
As Charles and Ruth will tell you, making great wine on the edge of the viticultural world comes down to absolute positional precision:
"The most important criteria for all successful wine production in the UK is site selection. It must be south facing, with a decent slope, below 100m and with protection from the wind.”
That strict checklist points to a reality the Simpsons are keen to highlight, growing grapes in England is a beautiful but high-risk business. It addresses the £-shaped elephant in the room, when people assume buying local means buying cheap, but it’s not quite that simple…
"A big misconception people have about English wine is when they question why it’s the same price as Champagne. The question should be why is it not more expensive!
The truth is our vineyards yield on average 3,000 litres per hectare, whereas in Champagne they get 12,000. That already makes English wine four times more expensive to produce per litre. Then you add that many English producers are young businesses that had to invest huge sums of money – and that sparkling wine in particular is a very labour intensive and expensive process.
It all adds up to consumers actually getting amazing value for money – for the quality of wines being produced.”
And introducing… Emma Lundie
We are thrilled to officially welcome our newest English winemaker, Emma Lundie, running the show at Forty Hall Farm just inside the M25.
Yes, you read that right: this is a Greater London-based wine operation.
Forty Hall is a certified organic, not-for-profit social enterprise focused on mental health, wellbeing, and community. It is the first commercial vineyard in the capital since the Middle Ages. Over one hundred loyal volunteers tend the 14,000 vines entirely by hand in all weathers, creating a loop of productivity and sanctuary.
Interestingly, being close to the city of London actually helps the vines. Because the urban landscape runs a few degrees warmer than the surrounding countryside, it helps the grapes reach their natural ripeness more easily.
The team at Forty Hall farm organically without pesticides or herbicides, and biodiversity is a massive part of the story. Emma loves the unpredictable magic this provides:
"I love that no year in the vineyard is the same and that we have to adapt and respond with the conditions. Last year with the exceptionally hot summer the wildflowers between the vines were abundant and out of nowhere long stretches of camomile popped up – the perfect companion to the vines, providing a natural cover crop that improved the quality of the soil and attracted insects to protect the vines. Such a joy to see!"
Their London Brut is believed to be the first Champagne method sparkling wine created from London grown grapes. And the 2023 vintage will be landing on the Naked shelves this month.
It’s a truly special wine. Both in terms of flavour and the make-or-break story behind it.
In 2023, three poor harvests in a row had left the vineyard's future genuinely uncertain.
Emma threw everything at it – extra fundraising and more hours in the field – to save the project, all while losing her father and navigating intense family upheavals.
"When we achieved a harvest beyond our wildest dreams that year it was truly magical. I wore my Dad's fishing jacket all through harvest to feel that he was there too. The memories of that momentous harvest can still make me shed happy tears!"
Every single bubble in this bottle was earned.
For Emma, partnering with Naked isn't just transactional. It is a long-term relationship that secures the future of the community project.
Ready to raise a homegrown glass?
Now that you know the stories, let's talk about how to get these English wines into your glass.
First, keep your eyes firmly peeled for a triple launch later this month (if you’re reading in June 2026).
Emma Lundie’s Forty Hall London Brut, and two new sparkling wines from Kieron Atkinson will be landing on the Naked shelves within weeks.
And if you’ve managed to secure tickets to the Naked Wines Tasting Tour 2026, you are in luck – Kieron will be there in person, pouring his brand-new, fruity sparkling wines live.
In the meantime, you can get a taste of England’s best by grabbing a bottle of Kieron’s crisp, aromatic Bacchus right now. Or the Simpson's delicious Beora Reserve Blanc de Blancs.
And if you want to get even more hands-on…
Because these winemakers operate right here in the UK, you don’t need a passport or a long-haul flight to go and see them. They are practically down the road.
If you fancy a trip to a local cellar door, head over to our Cellar Door page to see how you can book a tour, visit a tasting room, and meet the faces behind the bottles.
Even better, you can actually get involved. If you live anywhere near Enfield, Emma and the team at Forty Hall are always on the lookout for loyal volunteers to join their community circle.
And up in Derbyshire, Kieron runs a call for volunteer pickers every autumn when harvest time hits. So if you've ever fancied getting your hands dirty and experiencing a real British harvest, keep your eyes on his winemaker page.
This is just the beginning for English wine...
Or should that be, the end of the beginning.
English wine has transitioned from curiosity into the cutting edge of global wine. Entirely unburdened by traditional European laws, our country is now free to forge its own identity – fuelled by a community of passionate independent producers. As Emma says...
"It's exciting to see the English wine industry becoming more confident and bringing a more creative approach to winemaking. It's infectious! In the beginning, I think some English winemakers played it safe, replicating the kind of wines consumers were used to drinking, but increasingly we're more willing to say - 'hey, look what else we can create with our grapes!'"
Angel funding is a game-changer on these shores. Because by backing these winemakers upfront, you effectively act as a financial umbrella against the unpredictable British weather. Giving English producers the security they need to stop worrying about the clouds and focus entirely on quality.
At Naked, alongside our community of Angels, we are incredibly proud to keep popping the corks on one of the most exciting wine regions on the planet.
Which just so happens to be – home.
