Ben Adams (brother of Coombeshead Farm’s Tom Adams) has long been one of the UK’s most respected biodynamic vineyard managers, having worked with the likes of Paul Old (Project 108) and Hugo Stewart (Domaine Hugo) at the brilliant Les Clos Perdus in Corbières. Now back in the UK, he’s planted his own vines in Wiltshire and is quietly producing some of the best fruit we’ve tasted on home soil.

Both wines come from Enmill Field in Winchester, an 8-hectare site with 2.55 hectares under vine. It’s a mixed-use setup with 13,800 vines woven through livestock pasture and conservation-focused land. The first planting was in 2020 with Chardonnay, Pinot Noir, and Pinot Meunier. In 2024, another 5,800 vines went in, this time mostly hybrids.

The site’s been farmed organically since 2018, certified in 2023, and is well on its way to full biodynamic certification by 2025. Soils vary from sand to clay over chalk, with a hefty dose of flint running through that is reflected in the label’s design. Enmill is an exposed site, and yields are low (2–3.5 tonnes/ha), but the quality is dialled-in. This is serious fruit, handled with care, and full of potential.