Ham Street Wines

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Ham Street Wines Upstart vineyard in the heart of Kent. Organic/biodynamic using regenerative agriculture principles.

A first for us: a juicy, silky and expressive red made entirely from Pinot Meunier, from the stunning 2025 vintage.We pi...
19/10/2026

A first for us: a juicy, silky and expressive red made entirely from Pinot Meunier, from the stunning 2025 vintage.
We picked it right at the end of harvest for peak ripeness, then foot trod part of it, gave it three weeks on the skins (all destemmed) and aged it in barrel for eight months.
It’s a light, expressive red with a deep ruby hue. There’s lots of juicy fruit and some darker notes too, giving it real weight on the palate and a long, silky finish. Lovely now, and it will keep developing beautifully for a number of years.
The label celebrates the Oxeye Daisy, a native wildflower we’ve sown around our site. It’s glorious in bloom, and it helps bind the soil and draws in bees, hoverflies and ladybirds. A beautiful flower that brightens everything up, just like this w**e.
Link in bio to grab a bottle (oh and we have Magnums too!)

Meet our Col Fondo, a fun, textural take on a traditional sparkling w**e. It’s made from the three Ch*****ne varieties (...
19/10/2026

Meet our Col Fondo, a fun, textural take on a traditional sparkling w**e. It’s made from the three Ch*****ne varieties (Pinot Meunier, Pinot Noir and Chardonnay), fermented and aged in barrel, then brought back to life in the bottle with a splash of fresh, fermenting Chardonnay juice from the 2025 harvest.
It’s left un-disgorged, so the lees stay in the bottle and give it a lovely texture. Expect bright minerality, zesty fruit and a long finish.
The label celebrates Yarrow, a humble wildflower that’s a cornerstone of biodynamic farming. It feeds pollinators, welcomes beneficial insects and helps break up the soil as well as being the key part of biodynamic preparation 502.
Bottled in re-used sparkling w**e bottles to reduce our footprint.
Serve well chilled, and give the bottle a gentle upside-down turn before opening to mix the lees through.
See link in bio to order

Harvest is over, with just a little left to do in the w**ery to finish processing. Just under 25 tonnes of incredibly cl...
12/10/2026

Harvest is over, with just a little left to do in the w**ery to finish processing. Just under 25 tonnes of incredibly clean, ripe fruit, a (sort of) target yield we’ve been working towards for years. It has crept up vintage by vintage as our farming improves the vineyard, but there is more to come!

Picking started on 7th September, a week earlier than even last year, and finished on 26th September. As always it was a whirlwind, but a fantastic one. The fruit was so clean that everything felt smooth and fast, with some grapes reaching nearly 13% potential alcohol whilst holding their acidity. A joy to work with.

The season itself was a juggle: our lovely daughter, a changing team, more w**e to bottle and more events to run. We muddled through at times, but it turned out to be a great year.

In the vineyard, the season was kind to us. We escaped the frost that hit much of the industry, plenty of early rain got the vines off to a strong start, and disease pressure was low. Then came that extraordinary summer of heatwaves and long dry spells. Our dense ground cover kept things cooler and held moisture for a while, but by August the vines were slowing and the bunches looked small. Years like this make us question adding more drainage and think harder about water conservation. It’s a sign of how fast our changing climate is moving the goalposts. Thankfully, rain at the end of August pushed things on, and we ended up with great fruit.

In the w**ery, we’ve bottled a range of 2025 cuvées. They’re more rounded and fruit-forward, whilst the 2026s are already showing a similar character, and we’re experimenting with a few new cuvées (more on that in a future post). Once the ferments finish soon, they’ll be tucked up for their winter slumber until spring.

A huge thank you to our amazing volunteers who came out to pick and worked so hard in the w**ery. It’s always humbling to meet so many people who are passionate about farming and w**e done this way. A special thanks to Paige and Nancy for being such a great team over the season too.

Now we slow down (a little) and start planning for the season ahead. Who knows what 2027 will throw at

Excited for our final Summer Saturday of the year this weekend!Drop in between 11-5pm for BBQ food, tastings, and w**e b...
12/08/2026

Excited for our final Summer Saturday of the year this weekend!

Drop in between 11-5pm for BBQ food, tastings, and w**e by the glass or bottle 🌱

It has been a summer of heatwaves, and a distinct lack of rain. This record heat and sunshine, beating even last years a...
06/08/2026

It has been a summer of heatwaves, and a distinct lack of rain. This record heat and sunshine, beating even last years amazing summer, means we should be on for our earliest ever harvest. Whilst we weren’t affected by the frosts that afflicted much of the industry and have more bunches on the vines, the lack of rain means they are small. So it looks like it could be a good, but not exceptional harvest in terms of size, but we are hoping for exceptional quality.
We have now released our volunteer picking days for those that want to get involved. Go to our website and the “Volunteering” section to book on from 10th September to 3rd October, covering week day and weekend picks. Link in bio.
These are lovely days, spent out in the vineyard, picking fruit, enjoying a hearty lunch, meeting lots of great people and drinking the fruits of your labour.
Places are limited to volunteer, so sign up as soon as you can!
As always, we are at the mercy of the weather and may have to cancel harvest days at short notice (harvest in the rain isn’t much fun for you or the w**es).
We hope to see you over harvest, until then pray for some rain (but not too much)!

OPEN WITH CARE (HAND OVER THE CORK AT ALL TIMES) Yes this is a lively one.... but open carefully and you have a fabulous...
20/06/2026

OPEN WITH CARE (HAND OVER THE CORK AT ALL TIMES)

Yes this is a lively one.... but open carefully and you have a fabulous and special w**e to enjoy. Two of barrels of Pinot Meunier, fermented and aged for 10 months before ageing on lees for 30 months. On bottling there is a touch of dosage 2.5g/l so this is a Brut Nature. Really elegant, moreish with a racy minerality and well integrated aromatics.

Our label celebrates the humble Fodder Radish (Raphanus sativus), a real workhorse in regenerative cover cropping systems. Its deep, thick taproot breaks up compacted layers, then decomposes over winter leaving channels that add biomass and improve drainage, open up root channels for our vines. It is fantastic at capturing a range of nutrients from the soil and then releasing them back in an available form for our vines. All of this boosts soil life underground whilst above its flowers are a great source for a range of pollinators. We have only used this in a couple of cover crop plantings but it is one we are always looking to resow given its benefits.

The 2024 Col Meunier is 100% Pinot Meunier barrel fermented and aged for ten months, before being refermented in bottle ...
18/06/2026

The 2024 Col Meunier is 100% Pinot Meunier barrel fermented and aged for ten months, before being refermented in bottle and left undisgorged. The result is a gently sparkling w**e of real character — a moreish, floral and juicy soft red fruit. Serve really well chilled and enjoy.

Our label celebrates Bitter Dock — Rumex Obtusifolius — a plant that we were warned would take over our site if left unchecked. Its deep taproot breaks up compacted soil and draws up minerals from well below the surface, while its broad leaves return organic matter to the ground as they decompose. As our soil has improved, becoming more fungal, with a better structure, the pressure of the dock has slipped away, and we now greet it as an old friend, doing important work for the soil. A lesson that plants only thrive in certain conditions - change the conditions, change the plants.

Introducing our Bacchus 24. 100% Bacchus, destemmed and macerated for seven days before spending 10 months in barrel. Th...
18/06/2026

Introducing our Bacchus 24. 100% Bacchus, destemmed and macerated for seven days before spending 10 months in barrel. This w**e has a racy mineral profile with bright elderflower and blossom on the nose, with pithy white fruit and a lively, fresh finish. Bacchus but fresher and more complex than is typical in England.

Our label for this release celebrates the Nettle — Urtica Dioica. In biodynamics, nettle is Preparation 504, one of only six plants that Rudolf Steiner considered essential to the compost preparations — and the only one for which he said there was no substitute, calling it a "jack-of-all-trades.". The preparation works to stabilise nitrogen in the soil, promoting the formation of rich, living humus and helping the soil become, 'intelligent'. Beyond its biodynamic role, nettle is a great source of nitrogen, iron, potassium, calcium and magnesium — as a result we also brew this into a tea to add important nutrients to the vine. Prickly, abundant and a great all rounder - this really talked to our Bacchus skin contact.

Join us for a special supper club in the vines, on Saturday 25th July.In collaboration with our friends over at Green Fa...
14/06/2026

Join us for a special supper club in the vines, on Saturday 25th July.

In collaboration with our friends over at Green Farm Kent 🌿 Spa, Retreat & Luxury Accommodation , just up the road in Shadoxhurst — a regenerative farm, spa, hotel and kindred spirit in this little corner of Kent.

Our super-talented friend, The Reluctant Chef — Amelia Richmond-Coggan — will be serving a seasonal feast from the Farm and its surrounds.

Think long tables next to the vines, the soft evening sunshine and nature in full song, or a very atmospheric evening under candlelight in the w**ery surrounded by our w**e. Either way, it promises to be fantastic.

Head to the link in our bio or the “Shop” section of the website for your ticket — 3 courses, a tour of the vineyard and a glass of something fizzy on arrival.

Address

Malthouse Lane/Appledore Road, Ham Street

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