On a beautiful summer evening we were welcomed to Wressle, near Brigg, by owner Chris and vineyard manager Liz. The first vines were planted in 2020, and the first wines were produced in 2023 in very small quantities. A fuller growth in 2024 provided most of the wines we tasted. The vineyard extends to 7 acres, with 5 acres under vine — 4,500 plants at various stages, with an optimum of 5,000. The majority are Rondo and Pinot Noir. The grapes are sustainably produced, though not yet organic. All the wines are charmingly named after creatures found around the vineyard.

We began with Sozzled Squirrel 2024, a bright but delicate pale straw wine with an appealing floral aroma and hints of elderflower — a refreshing summer drink made from the Muscaris grape.

Next came Hammered Heron, from the Phoenix grape, which they mainly grow for sparkling wines, though impatience led to this still version. Pale silver‑green in the glass, it showed crisp apple and gooseberry on the nose. Dry, light and aromatic, it offered a good balance of zippy acidity and a crisp finish.

Otters Plunder followed — yes, there are otters around the pond near the tasting room. Made from Rondo, this deeper cherry‑pink rosé had hints of strawberries and blackberries: Eton mess in a glass, with touches of apricot and red cherry. A dry, well‑textured summer wine with good acidity and a long finish, ideally served chilled. Winner of the Wines of GB Midlands & North Gold Award.

Our fourth wine was the oak‑aged Pinot Noir, Plucked Pheasant 2024. Pale cherry in colour, with fresh red berries, light and dry, with supple tannins giving gentle structure. It was enjoyed by most. Wines of GB Midlands & North Bronze Award.

Number five was Robbing Red Breast, a medium purple‑ruby wine with interesting character. Red cherry and dark fruits on the nose, with gentle smokiness from this Rondo‑based offering (with 15% Pinot Noir). Dry and mid‑weight, with fresh acidity and hints of black pepper, spice and blackcurrant. An intriguing wine that should improve with age — we look forward to seeing how it develops.

The final wine was Kingfisher Kiss 2023, from the first grapes produced, made from Phoenix. Crisp sparkling bubbles, citrus and green apple, with a hint of brioche on the nose. The palate was fresh, with zesty lime and chalky minerality — a well‑balanced fizz that went down very well.

The whole visit was fascinating, including Chris proudly showing off his new automatic deleafer — mounted on a vineyard tractor — which they were looking forward to trying out after its appearance at the Lincolnshire Show the following week. Chris is enthusiastic and dedicated to making the vineyard a success. They do have planning issues to overcome and some local objections, but he has invested heavily in both the planting and the lovely tasting room, and certainly deserves success.

They are appearing at Farmers’ Markets around the area — be sure to have a taste when you see them. All still wines are £15 and the fizz £25 per bottle.