A Vineyard Diary Part 15

Coates & Seely looks ahead to sunlit uplands and the launch of Glass Half Full Drinks

Vineyards and Coronavirus

The story so far: consigned still to our bubbles, we look through the mists of the current pandemic, and across the dreary terrain of lockdown, to the sunlit uplands…

There are three great ‘natural’ smells in the world.

The smell of freshly baked bread.

The smell from the top of a new-born baby’s head.

And the smell of fermenting wine.

The others – there are too many to mention –  of musk roses at night, of newly mown hay, freshly ground coffee, or a lover’s hair, are mere scents.

For each of the great ‘natural’ smells is linked to birth.

If you have never smelt fermenting wine, you must come and visit us, one evening in late October or November, after the harvest, when the grapes have been pressed and the winery doors are closed to the cold and dark outside.

Inside, in the musty warmth, as the first great act of vinification occurs, the smell of fermentation – of a bready sweetness full of fruit and ripeness and mystery – is one you will remember.

Now, with the first fermentation over and the wines safely bottled, the heady smells are gone. But we console ourselves, knowing that the yeasts and sugars inside the bottles are working another small miracle, in the release of the eddying spirals of millions of bubbles that will one day thrill our palates and lighten our spirits.

Sparkling Rose fermentation

Outside, in the vineyards, the vines – as if in sympathy with the surrounding gloom – are in a death-like slumber.

They will remain that way until the cold finally loosens its grip and the pruning starts, in March, before the onset of spring and the swelling of new buds.

By then it will be one year since we wrote our first ‘Vineyards and Coronavirus’ diary entry.

Who would have thought…?!

Like you, we remain isolated in our bubble, but as we look out through the mists of the current pandemic, and across the dreary terrain of lockdown, we do so in the knowledge that the sunlit uplands lie ahead.

By spring new shoots will be curling along the trellis wires. Last year’s wine – like a brilliant child – will be lying safely on its lees, developing its own unique and beguiling aromas, and the first steps towards the end of lockdown will be in train.

It is now just a matter of time before we are once again mixing with friends and family, eating and drinking, dancing, travelling, celebrating or simply sitting rapt, once more, at theatres, in churches, at concerts.

Coates & Seely harvest

And if proof were needed that from adversity comes new growth, look no further than the launch of ‘Glass Half Full’.

Led by Tristram Coates, ‘Glass Half Full’ is the re-incarnation of the sales and marketing team at Coates & Seely into a fully independent sales and marketing company. It is now dedicated not only to that function for Coates & Seely, but to that of a number of other exciting, high-growth drinks brands.

Conceived in lockdown and bolstered by the appointment of a further four talented partners, ‘Glass Half Full’ formally launches next Monday, January 18th –  otherwise known as ‘Blue Monday’, supposedly the most depressing day of the year  – which, by dint of their infectious optimism and undeniable talents, will instead be turned into a day of celebration.

Glass Half Full Drinks

Proof that from adversity comes new growth.



A Vineyard Diary Part 14

This Christmas, as we retreat into our bubbles, we should treat ourselves to some bubbles.

Vineyards and Coronavirus

The story so far: No sooner do we exit a month of lockdown than over half the country is cast back there and we are each consigned to our Christmas bubble…


It’s a curious word.

We share it with the Swedish ‘bubbla’, the Danish and Norwegian ‘boble’ and the Dutch ‘bubbel’.

It first entered Middle English as a ‘burble’, but eventually popped up – as burbles tend to do – in modern English as a ‘bubble’ (in ‘As You Like It’).

Cast as an image of hollowness, and then later of ephemerality and later still of excess (viz the ‘South Sea Bubble’), the hapless bubble has nevertheless also had its admirers along the way.

Remember Keats’ intoxicating ‘beaded bubbles winking at the brim’? Or Shelley’s ‘bubbles on a river sparkling, bursting, borne away’?

Each an image of joy and fragility.

And in Cockney, a ‘bubble’ means a ‘laugh’ (rhyming, as it does, with ‘bubble bath’).

Today the bubble’s imagery has once again – dare we even say it – mutated, and we now all find ourselves, irritatingly, stuck in one.

To a greater or lesser extent we probably always have been (stuck in one), but this is surely the first time we have been ordered there by decree?

Let us hope such grotesque legal overreach is itself a mere bubble – here today, gone tomorrow – to be pricked by the immunising needle of modern science.

Of course we are, at Coates & Seely, purveyors of bubbles ourselves, and over the years have developed our own observations on the subject.

Bubbles, we have observed, are best consumed.

Not chased, or pricked, or invested in, still less retreated into.

They should be consumed: ideally, in extremely generous quantities of tiny, eddying spirals that tease the palate with a natural and spontaneous thrill.

Consumption should be frequent, too, so that the bubbles’ natural evanescence is counter-balanced with regular replenishment.

This is very good for the spirit  (and for Coates & Seely sales).

Our forbears discovered this long ago and we have happily maintained their tradition.

We drink, in this country, twice as much Champagne as our American cousins, with only one quarter of the population. That is eight times more Champagne than the average American.

It makes you proud to be British.

So this Christmas, as we retreat into our bubbles – lamenting, as well we might, our loss of traditional freedoms – we should know that not all our national traditions have died.

We should treat ourselves to some bubbles. 

They will raise the spirit.

Bubbles within Bubbles. There are worse ways, after all, to spend a pandemic…

Christmas Champagne


English Sparkling Wine Christmas Hamper

A Vineyard Diary Part 13

To ease our clients through further pandemic chaos Coates & Seely are curating a hamper of Christmas food and goods from local Hampshire producers.

Vineyards and Coronavirus

The story so far: after a small but perfect harvest, pandemic chaos strikes again and we enter another lockdown…

Lockdown strikes again and we have re-occupied our positions on Albion – the perfect socially-distanced pandemic-proof office.

It’s sometimes a little nippy, but nothing that long-johns and a hint of vintage fur can’t cope with.

Sales have flat-lined once more as our wonderful clients – hotels, restaurants, pubs and events companies – struggle themselves to deal with the devastation that lockdown creates for them.

We are truly all in this together…

Meanwhile, one of our corporate customers has placed an order for bottles of Coates & Seely to be sent to their clients and has asked us to curate a Christmas hamper of locally produced food and goods around them.

The variety and quality of the produce we have on our doorstep in Hampshire (with the occasional foray into Somerset) is astonishing.

From hand-made Christmas puddings, dressed in calico, made to an original nineteenth century family recipe (Plum Duff & Stuff), to mince pies with home-made mincemeat of pear, walnut and brandy, and delicate sweet pastry (Mrs B’s Kitchen); from Christmas pudding flavoured fudge that literally melts in the mouth (it melts hearts, too) (Marsden’s Confectionery), to chilli, sweet and smoked flavoured almonds and cashews for your Christmas day ‘quarantinis’ (Cambrook Extraordinary Nuts) and mature cheddars made from an ancient recipe and a single family herd of 320 organic dairy cows (Godminster).

Christmas Hamper

And, whilst not exactly edible, you will probably be tempted to eat, when you first experience their delicious scent, Mariana’s home-made soaps of lavender, lemongrass and sweet orange, hand-wrapped by Mariana herself and which, like your bath, will provide the perfect ending to even the most trying of days.

Christmas Hamper handmade soaps

What each of these – and the many other local producers we work with – all share is an artisanal approach to production, using the highest quality craftsmanship, the best and most ethically sourced ingredients, recyclable packaging and rurally-based production facilities, within a family environment.

The artisans are the great sanctuary of quality, the family the last stronghold of happiness. When they disappear, and the big brands take over, all will be lost.

If you are interested in any of these products, or in our Christmas hamper, do please click on the above links or respond directly to us if you’d like to order any of our sparkling wines which will produce the fizz and the sparkle we must all surely deserve after the trials of this rather extraordinary year!

English Sparkling Wine Christmas Hamper

A Vineyard Diary Part 12

There is a genius in these English chalk soils that produces Champagne varietals – Chardonnay and Pinot Noir – of great quality, which even pandemics and late-spring frosts can’t affect.

Vineyards and Coronavirus

The story so far: after late spring frosts, record levels of rainfall and a resurgent pandemic, how will the harvest be affected?

Chardonnay Harvest 2020 at Coates & Seely
Chardonnay Harvest 2020

The harvest is finally in.

Neither the coldest late-spring frost in decades (Diary Entry 4), nor the wettest day ever recorded in the UK (October 2, mid-harvest) – nor even a global pandemic –  have managed to affect the quality of the fruit.

The harvest this year might be very small, but it’s undeniably beautiful.

A vintage year, despite it all…

This afternoon, with all the fruit now picked, I stood on the hill overlooking the vineyards.

They lie in the quiet, wooded hills between the clear chalk stream of the River Test that flows along the valley floor to the south and the high chalk ridge of Watership Down to the north, in a secluded v-shaped valley.

They are a winemaker’s dream, where chalk soils and clay caps disgorge rugged flints that help retain the heat of the sun, warming the top-soils; whilst in the late summer and early autumn the enclosed valley helps trap the last of the season’s heat to ripen the grapes.

C&S Pinot Noir Vineyard Harvest 2020
Coates & Seely Pinot Noir vineyard during Harvest 2020

The fruit that then emerges contains the perfect balance of crisp acidity and sweetness, as well as the saline minerality, that lie at the heart of all great sparkling wine. 

There is a genius in these English chalk soils that produces Champagne varietals – Chardonnay and Pinot Noir – of great quality, which even pandemics and late-spring frosts can’t affect.

People still express surprise when I say this, but why shouldn’t it be so?

It was as recently as 1830 that a Mr Cox, from Buckinghamshire, planted an English apple tree called an Orange Pippin.  It was an experiment.  Today, Cox’s Orange Pippin – with its razor-crisp flesh, beguiling sugars and thrilling acidity – is an apple unsurpassed anywhere in the world! 

And so it is proving with English, chalk-grown grapes for sparkling wine. Just look at where the Champenois are now beginning to plant.

Chardonnay grapes C&S Harvest 2020
Coates & Seely Chardonnay grapes

As I turn my back to the vineyards to head home, my phone pings.

Trade talks with the EU have been abandoned.

I feel a sadness, after all we have been through together, that we can’t even agree  our trading arrangements.

After all, ten thousand years ago you could still have walked – just –  from where I am standing, overlooking the vineyards, all the way to the region of Champagne, before the ice-melt of the last glacial period finally severed the last remaining land connection to the rest of the European continent, setting us off on our long island story.

Geologically speaking we are at least first cousins.

We share, too, the same long hinterland of triumphs and endeavour and sacrifice, same side or not.

So whatever the final outcome, we shall continue to work with our continental friends, to learn from their craftsmanship, to enjoy our differences and to sell them our wines.

It will take more than politics to prevent that.

As it takes more than frost, or a pandemic, to degrade our wines.

A Vineyard Diary Part 11

Virginia Coates, Head of Events demonstrates local and seasonal food pairing with English sparkling wine from Coates & Seely.

Vineyards and Coronavirus

The story so far: life begins to return to something closer to normality, with the hospitality sector having taken the first early steps towards re-opening, (although crowd-related ‘events’ remain prohibited).  Meanwhile, we have completed the first curated tours of Coates & Seely on ‘Albion’, our 1952 vintage coach…

In addition to a curated guide of the vineyards and winery, with transport provided by ‘Albion’, our tour-guests are also treated to food matching – with canapés made from our own ingredients or those of our neighbours – followed by lunch outside under Indian Mughal tents. 

Virginia’s culinary skills at this point play a leading role, proving that the chalk soils of North Hampshire not only provide outstanding fruit for the production of English sparkling wine, but also the perfect ingredients for food pairings with our wines.

Food pairing with English Sparkling Wine

England has no food and wine ’vernacular’, in the way that French or Italian wine regions, for instance, have developed – sometimes over centuries – local food dishes that perfectly match the local wines, but we have made an exciting start at Coates & Seely, knowing that no wine is ever entirely complete without matching food and the deep pleasure of accompanying friendship.

Here is Virginia at work.

Grape Britain: Exports of English wine have doubled – but will it last post-Brexit?

The launch of high-end cuvées from the likes of Coates & Seely are positioned to penetrate a luxury market that has long been owned by Champagne.

The Telegraph: Victoria Moore

According to Wine GB, the future of the English wine industry has never looked rosé-er. But how are things looking on the ground?

Coates and Seely English Wine vineyard

Wine GB had some good news for us this morning. Exports of English wine have more than doubled in a year, rising from 256,000 bottles in 2018 to 550,000 bottles in 2019, which accounts for 10 per cent of all bottles sold, according to new figures released through the Department of Trade and Industry.

The data also shows that English wine is extending its global influence. It is now poured in 40 countries around the world, including the US, which is the primary export market, Norway, and Japan, which accounted for 6 per cent of exports in 2019.

“This is an exciting time for the English wine industry, as exports and e-commerce grow strongly and higher production helps the sector recover from coronavirus,” said Minister for Exports Graham Stuart. But how are things really looking down on the ground? The English and Welsh wine industry has certainly come an excitingly long way in a short time.

Seven years ago I accompanied a band of English wine producers to Dusseldorf where they were exhibiting at Prowein, the world’s largest wine trade fair. It was an early international brand-building exercise, a chance to show sommeliers and the rest of the world’s wine trade that English wine was not just a curiosity but something they might want to buy.

Most of the comments from those who tried it were positive, but many passers-by also registered wry surprise: “Do you grow the vines in greenhouses?” asked one. It wasn’t clear whether he was joking.

English wine is now better known and has passed some important milestones.

Producers are rightly proud of sparkling wines that have won places on the wine lists of Michelin-starred restaurants in France, while the launch of high-end cuvées from the likes of Coates & Seely are positioned to penetrate a luxury market that has long been owned by Champagne, elevating the reputation of the whole industry in the process.

English wine cuvees

But if the story of English wine is one of rapid expansion and a promising track record of individual successes it is still very early days.

Producers agree that English wine has much to do in terms of consolidating and growing its reputation. “Exports currently represent 15-20 per cent of our current releases and we hope to grow that,” says Mark Driver, co-founder and joint owner of Rathfinny Estate in Sussex.

“So a lot of work is required over the next few years. Although ‘Exporting is Great’, as the government likes to tell us, we will need financial support from the government to build brand awareness overseas.

“At the moment we’re all working collaboratively to promote the sector but it needs serious investment, probably more than we can collectively afford, to build the ‘English Wine’ brand. The UK government needs to invest some of the excise duty they get when we sell our wine in the UK, to help us build the brand overseas.”

Mark Harvey, the CEO of Kent producer Chapel Down, echoes this note of caution and the need for investment: “The early momentum is there [for exports of English sparkling wine] but it’ll take investment and collaboration across the industry to unlock.” He identifies the US as, “the standout opportunity of scale – a large champagne market where Brand Britain is well received – and the early results are positive.”

Production of English and Welsh wine has risen sharply in the last couple of years, partly as a result of new vineyard plantings reaching maturity and partly as consequence of vintage variation. In 2018, a record-breaking year, enough grapes were picked to make 13.11m bottles of wine, up from 5.9m in 2017, 4.15m in 2016 and 5.06m in 2015. The most recent 2019 harvest was also ample, with a production equivalent to 10.5m bottles.

Higher production figures are both an opportunity and a concern. In previous years, attempts to build export markets have been hampered by a lack of wine to sell. But there are also fears that such a sharp increase could lead to an over-supply when the sparkling wine comes to market, which is typically around three years after harvest.

Needless to say, in 2020 there are additional challenges. The choppy waters caused by Covid-19 and the uncertainty and potential costs of Brexit are not easy to navigate. Many English wine producers have built high-end reputations around dining out and the “season” – events such as horse-racing and tennis – and this sector has been badly hit by the year’s closures. “This situation has turned everything I knew about building a brand on its head,” says one producer who is now re-evaluating the next move.

If this year has taught us anything, it’s that you can’t see what’s coming round the next corner. But wine producers in Britain will be hoping for post-Brexit deals that don’t just put a fair wind behind exports but which also enable them to import the equipment and labour they need to keep production running smoothly and costs at an affordable level.”

Coates and Seely's Sparkling Wines

A Vineyard Diary Part 10

Coates & Seely launch the private tours of their Hampshire vineyard and winery including sparkling wine tasting and food pairing lunch.

Vineyards and Coronavirus

The story so far: after battles with disappearing workforces, collapsing markets, devilish frosts and government fug, are we seeing the early glimpses of a return to a previous life?

Hampshire Vineyard Private Tour lunch under Indian Mughal Tent

In anticipation of the re-opening of the hospitality sector next week, and in an attempt to make up in some part for the lost, but essential, life pleasures of eating and drinking in beautiful surroundings, we have decided to open our Hampshire gardens and English Sparkling Wine vineyards and offer socially-distanced Private Tours of our vineyards and winery, followed by tastings, food pairings and lunch under Indian Mughul tents.

Given the constraints we are under the tours, filmed below, can only be taken by groups of 8-12 people and are aimed principally at the corporate hospitality sector or perhaps for those special occasions. 

(to be continued….)

A Vineyard Diary Part 9

Coates & Seely applaud and salute the hospitality industry inspired by generosity and care for their staff and the vulnerable throughout the pandemic.

Vineyards and Coronavirus

The story so far: beyond the struggle to survive pandemics and mother nature, and through the chaos and absurdities of current lockdown policy, the shoots of practical self-help continue to take root.

Commedia dell’Arte – also known as Commedia alla Maschera (masked comedy), or Commedia Improvviso – is said to have died out in the late 18th century.

Nevertheless, it appears to be making a concerted comeback, in only the thinnest of disguises, with our current leadership.

What could be more ‘improvised’ (and comic, if it weren’t so tragic) than the current farrago around quarantine?

Or a more perfect comic plot than the tortured issue of wearing (or not wearing) (or being seen to wear) a face ‘mask’?

It is as if Il Capitano, Scaramouche and Il Dottore have metamorphosed into some of our most (or least!) eminent politicians.  (We will leave it to you to apply names to characters. By email, please – the best suggestions to qualify for a bottle of Coates & Seely).

Away from this hopeless mess, it is heartening to see so many of our clients within the hospitality sector – one of the worst to be hit by the pandemic –  emerge with initiatives of their own, fired both by generosity and resourcefulness.

Into the first category fall the Caprice Group of restaurants, who in conjunction with the Richard Caring Foundation have opened the kitchens of The Ivy Collection, Scott’s, Annabel’s, Le Caprice and Bill’s across the country to provide 50,000 meals a week to the vulnerable throughout the pandemic.  And our dear friends at Food Show, one of the most renowned events caterers in London, who have done something very similar.

These are wonderful, real-life performances, inspired by generosity and care for their staff, which we applaud and salute.

Initiative and resourcefulness also abound. Skye Gyngell of Spring and Heckfield Place has helped protect their inspired kitchen garden at Heckfield, their bio-dynamic farm supplier, Fern Verrow in Herefordshire, as well their own chefs, by supplying their renowned sourdough breads and kefir butter, cakes, jams and cordials and specialist store cupboard ingredients for their stranded London customers via an on-line shop.

Sparkling Rose at Spring Restaurant

Simon and Jason, at The Wellington Arms in Baughurst, have done something similar, turning their restaurant into the Welli Deli where each morning you can find their signature cheese soufflés, crab & asparagus quiches and home-grown miniature vegetables, along with bottles of Coates & Seely, alongside a good-natured gathering of satisfied local customers.

In London, the Cubitt House group have turned The Coach Makers Arms, The Orange and The Alfred Tennyson into purveyors of the finest takeaways; whilst the deeply talented Jonny Lake and Isa Bal – previously head chef and head sommelier, respectively, at The Fat Duck – have launched an online shop to supplement Trivet, their quite outstanding new restaurant in Bermondsey, which we urge you all to visit the minute lockdown is over (it is the most exciting new restaurant in London).

All of these inspirational establishments, as well as hundreds of our other friends within the industry, will in time thrive once more in providing outstanding service, at the very highest levels, to their devoted customers.

But we do urgently need the current cast of comic characters to speak their final lines, promptly, clearly and judiciously, without contradiction or inconsistency, and to remove themselves from the hospitality stage as soon as possible, as has now been done in almost every other European country.

Not just to save jobs, companies and whole industries, but to save livelihoods.

To ensure success, they might also quarantine the Home Secretary…

Finally, to soften this rather irritable tone, we invite all our friends of Coates & Seely to put themselves forward to win a fabulous prize of bottles of Coates & Seely, boxes of Summerdown Mint Chocolates and photo frames from our friends at Addison Ross. 

(to be continued….)

The best English Sparkling Wines to buy directly from vineyards

The Telegraph: Victoria Moore

At a time when a glass of wine is one of the few pleasures we can all still rely on, getting hold of the stuff has become almost as hard as buying a bottle of Dettol anti-bacterial spray. Do not lose hope…

Many of the smaller independent wine merchants up and down the country have begun making local deliveries (and some of them are free) – give your nearest a call and see what they can do.

And don’t forget that England now has its own thriving wine industry. In many cases you can buy English wine online direct from the vineyard and have it delivered to your doorstep. Here’s my pick of the sparkling English wines.

I highly recommend Coates & Seely, a Hampshire producer. Coates & Seely Brut Reserve NV – a sparkling wine made from all three champagne grapes, chardonnay (40%), pinot noir (50%) and pinot meunier (10%) is on absolutely top form at the moment and an absolute steal at the price (£31.95 per bottle, £364.23 per case of 12 and £8 delivery per consignment).

Stock up before everyone else realizes what a good buy it is (and how much they will need to get through the summer).

Best English Sparkling Wine to buy direct

Best English Sparkling Wine to buy direct

At the beginning of Lockdown The Telegraph’s Wine Correspondent Victoria Moore recommended Coates & Seely in the Luxury Living section in a feature about the best English sparkling wines to buy directly from vineyards.

At Coates & Seely we produce some of the best English sparkling wines.  The wines are not only of the highest quality but they are authentic to our own English ‘terroir’ – and could not be made by any other.  Although our Hampshire vineyard is planted, as in Champagne vineyards, with Chardonnay, Pinot Noir and Pinot Meunier grape varieties our wines reflect our land, our values and our families.

Award-Winning Wines

For this reason, we restrict our productive capacity and focus instead on perfecting our craft in an unending pursuit of excellence, guided only by quality.  The first sparkling wine we produced, our Blanc de Blancs 2009 Vintage ‘La Perfide’ made from Chardonnay grapes has won Trophies and Gold Medals in almost every major international wine competition.So, whilst our sparkling wines, such as our gold medal winning Brut Reserve NV, are listed in some of the most iconic destinations in the world (including the Four Seasons, ‘Alain Ducasse’ at the Dorchester, The Ivy, The Fat Duck, The Savoy, Annabel’s, The George V and Le Bristol in Paris, Kensington Palace, Hampton Court Palace, Spencer House, Tate Modern & Britain, The Royal Academy) you won’t find them in the supermarket aisles.

We are proud to sell our best sparkling wine directly from the cellar door to our private clients.

Whilst we are currently not open to the public and unable to welcome visitors in person to our Hampshire vineyard and winery we are very much still open. Ensuring that our valued friends and customers can order some of the best English sparkling wine the country has to offer through our online shop or by phone.

English sparkling wines 2020

Following vintage harvest years and many international wine awards won recently by the best English sparkling wines, 2020 is set to be an interesting year for the industry.

Many wine connoisseurs have taken advantage of their ‘down-time’ during lockdown to try out the best English Sparkling Wines now widely available directly from the vineyards.

It is also reassuring to see an increasing number of independent wine retailers that now stock some of the best English sparkling wine from English vineyards in Hampshire, Kent and West Sussex.

Support local vineyards

The events of this year have also resulted in a new focus on products of a more local origin and the desire to support more local vineyards.  Where wine drinkers may select the best English fizz rather than sparkling produce from other nations. 

The younger wine-drinking audience, perhaps more restrained in their consumption than previous generations, are choosing quality over quantity and often choosing the best English sparkling over a cheaper alternative from overseas.

Buying direct from the vineyard is a great way to support your local English wine producer. 

Our loyal customers and those signed up to our Private List can also receive information on our latest cuvees, news from our Hampshire vineyard and discounts on some of the best English sparkling wine available today.

Whether you are looking for the ‘gossamer light construction, pale colour and scents of rose-hips and strawberry of our Rosé NV.  Or the ‘Elegant hawthorn and acacia, impressive mousse and green apple freshness’ of our Brut Reserve.  

The Coates & Seely team are always working hard to ensure our range of award winning Sparkling Wines are available to order direct from our vineyard in Hampshire for delivery to your door.

best english sparkling wine

A Vineyard Diary Part 8

Christian Seely of Coates & Seely talks about Vintage English Sparkling ‘La Perfide’ 2011.

Vineyards and Coronavirus

The story so far: from the Coates’ temporary office arrangements inside Albion, parked outside their Hampshire home, we move to the Seely home office in Bordeaux…

Sparkling wine cocktail

In addition to creating, under lockdown conditions, quarantinis of cosmopolitan brilliance (this week’s is a blend of Château Suduiraut and Coates & Seely in a one third, two thirds combination to produce the ‘Entente Cordiale’), Christian has embarked of late on a highly successful movie career.

Here we see him in his latest epic, ‘La Perfide (2011)’, (remember ‘El Cid’?), which tells the story of a small and select batch of the 2011 harvest’s finest grapes, converted to 300 individually numbered magnums of vintage Coates & Seely Brut Reserve, the last 100 of which are now being offered exclusively to Friends of Coates & Seely.

This vintage wine, which is a gold medal winner and won, on its release, the Trophy for the Most Outstanding English Vintage Sparkling Wine (UK Wine Awards), has been on strict allocation since its launch in 2018 and has been selling for prices in excess of £110 per magnum. 

With the restaurant trade currently closed, we are now delighted to be in a position to offer these magnums exclusively to Friends of Coates & Seely at the reduced price of £90 per magnum.

It is drinking perfectly and is at its very best now.

Magnum of Vintage Sparkling Wine

Finally, a second movie, ‘The Entente Cordiale’, shows our up and coming matinee idol in a role in which he’s arguably at his very best.

The action depicted in this film specifically should be followed at home.

(to be continued….)