The Independent i (Easter edition 15th April 2017)

  • Greyfriars Sparkling Rose Reserve 2013. A delicate pale colour reminiscent of a rose from Provence. Hints of vanilla and summer fruits on the nose with fresh fruity flavours of berries.

Decanter August 2016 English Sparkling Wine Panel Tasting

  • 2013 Sparkling Rose Reserve. A graceful nose, with red berry aromas and a spicy touch. The palate reveals ripe fruit enhanced by a sprinkling of vanilla. A modern, delightful style with impressive balance and a fruity note to finish. Highly Recommended. 90 points.


  • 2013 Blanc de Blancs. Appetising notes of toffee, cream and dairy dominate the nose. The palate is full of rich fruit flavours with a lemon sherbet character on the finish. Recommended. 88 points.

Vineyard Magazine, Matthew Jukes (March 2018) N.V Cuvée

I don't know of any other bottle in the country which can perform at this level -

Matthew Jukes (Mail on Saturday September 2016)

  • ‘This is a new estate for me, and the 2013 Blanc de Blancs made from 100% Chardonnay and the 2013 Classic Cuvee made from the traditional blend of 48% Chardonnay, 36% Pinot Noir and 16% Pinot Noir impressed me mightily. I was also delighted to taste the 2014 Pinot Gris, a long, lithe, cultured and elegant still wine’.

The Evening Standard (23rd March 2017 – Mother’s Day)

  • “Possibly the best English sparkling wine on the market today, this elegant fizz from the chalky slopes of Puttenham, near Guildford in Surrey is ripe with Summer crushed red-berry fruit and vanilla scented cream. Made from 100% Pinot Noir grapes, the fruit is balanced with a round mouth feel, a satisfyingly dry finish and good acidity. At 11.5 % ABV, this is perfect to kick-start the day”.

Oz Clarke. (Oz’s Wines for Easter 11th April 2017)

  • “Greyfriars Blanc de Blancs, Brut, England. Greyfriars Vineyard makes several sparklers, but this fizz, in particular is a cracker. It comes from the estate’s Chardonnay grapes and is fuller, rounder and creamier and nuttier than most English fizz because they ferment and age the wine in oak barrels before giving the wine its bubbles. You still get the mouthwatering,

crisp acidity of England, but it is married with a rich softness like lemon curd smeared on a warm brioche”.

Susie Barrie (Decanter Magazine August 2017)

  • Greyfriars, Rose Reserve Brut, Surrey 2013. 94 Points. “Made from 100% Pinot Noir with a third of the blend fermented in old oak this antique gold-coloured rose is full of spiced plum fruit and creamy, roasted nut flavours. A rich-textured and toasty style that’s a great match for food”. 


Tom Stevenson (World of Fine Wine Q3 2017)

  • Greyfriars Blanc de Blancs Brut, Surrey 2013. Absolutely Gorgeous. Lovely lemony-toasty fruit aroma. Classy, long great intensity and finesse (98 points)

  • Greyfriars, Rose Reserve Brut, Surrey 2013. Very pale peach-cum-apricot colour, hints of oak and Pinot, delicate fruit, fine mousse. Exemplary (92 points).

Decanter Worldwide Wine Awards (July 2017)

  • 95 Points. Greyfriars Blanc de Blancs Brut, Surrey 2013. Intense note of ripe lemon, toast and yeasty notes. Fresh palate with defined flavours of lovely ripe apple fruit. Chewy texture and an excellent fruit filled length.

Julia Harding (Jancis Robinson Website June 2017)

  • ‘The variety that stood out for me as offering real potential was Pinot Gris. Now I imagine this will only be successful in a good year and on a warm site so I am not recommending a million vines be planted but there were a couple of very good wines that give me reason to hope, and made me wonder if a variety with lower natural acidity had an advantage in England where high acidity can strip the enamel from your teeth. The example from Greyfriars managed to achieve impressive depth of fruit and flavour even at a modest alcohol level, supported by fermentation in old oak.”

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