Essex vineyards attract top Burgundy producers

Essex, once better known for its reality TV stars than noted wines, is rapidly emerging as a hub for sophisticated viniculture. With world-renowned Burgundy producers now investing in the county’s vineyards, Essex’s status on the global wine stage is moving from unlikely to undeniable.

The transformation has been spearheaded by the warm and dry conditions found in areas such as the Dengie Peninsula, where the clay soil offers ideal growing conditions for vines. These factors have allowed Essex winemakers to produce award-winning wines that rival some of the best in the world. The climate, crucial for red wine production, ensures grapes can ripen to perfection, avoiding the “green” taste often associated with under-ripe fruit.

Danbury Ridge vineyard near Chelmsford has attracted the attention of Domaine Duroché, one of Burgundy’s most prestigious family-run estates. Pierre Duroché partnered with the vineyard after being impressed by their 2021 Pinot Noir. Together, they plan to craft a small-batch cuvée, set for release in 2028. This collaboration is just one example of how Essex’s potential is reshaping its wine industry.

Other Burgundy producers, such as Alex Moreau of Domaine Bernard Moreau, are following suit. Moreau recently teamed up with the Woodham Ferrers vineyard Missing Gate to develop a high-quality Chardonnay. With a low-density planting strategy and reduced reliance on chemicals, this partnership is designed to produce wines capable of competing on the world stage. As vineyard owner Nick Speakman noted, “We need to drive quality upwards to make something bulletproof.”

The interest in Essex is not limited to French producers. New World players are also making their mark. Californian winery Jackson Family Wines has begun selling its first “Essex Burgundy,” while New Zealand’s former Cloudy Bay winemaker Nick Lane recently launched a winery near Colchester using East Anglian grapes. These moves highlight growing confidence in the region’s ability to produce wines with both quality and character.

Essex’s rapid rise mirrors trends seen in neighbouring English wine-producing counties such as Kent and Sussex, whose sparkling wines have drawn investment from Champagne houses. The warmer summers in Burgundy have forced French producers to look further afield for land with suitable conditions, and Essex is perfectly positioned. Combined with relatively low land prices and excellent growing conditions, the county’s appeal to international winemakers continues to rise.

The achievements of Essex vineyards have not gone unnoticed. Last month, Devon’s Lyme Bay Winery became the first English producer to win International Wine Challenge national trophies for both red and white wine, using grapes largely from Essex. As temperatures rise across traditional wine regions, the shift towards England, especially Essex, suggests this trend is far from a fleeting success story.