Searcys releases first English sparkling wine to mark 175 year anniversary

Searcys has announced the launch of its first English sparkling wine to mark its 175 year anniversary, made in collaboration with Greyfriars Vineyard in Surrey.

Searcys, announces the release of its first ever own label English Sparkling Wine to mark its 175th anniversary. The new bottle is available across its 19 venues and restaurants including Searcys at The Gherkin, St Pancras Brasserie and Champagne Bar, 116 Pall Mall, 10-11 Carlton House Terrace, the Barbican, The Pump Room in Bath and The Orangery at Blenheim Palace.

Searcys Classic Cuvée, Brut, English Sparkling Wine, NV is blended from the three traditional Champagne grape varieties, Chardonnay, Pinot Noir and Pinot Meunier.

The grapes are grown at the Hog’s Back at Puttenham, on south-facing chalk slopes. The vineyard, established in 1989, is 16 hectares.

Mike Wagstaff, Owner and Director of Greyfriars Vineyard, said of the collaboration: “Nurtured on the chalky limestone hills with the same geology as that of the Champagne region, our vineyards represent the very pinnacle of quality in the increasingly successful English wine industry – aligning with Searcys’ values on un-compromising quality and excellence.”

Grapes are handpicked, and the wine is produced using the traditional method, aged for four years.

The new English Sparkling Brut joins the range of Searcys Selected Champagnes, with the brand’s first own Cuvée dating back to 1893.

Bruno Pelletier, Drinks Ambassador at Searcys, said the launch was intended to “raise awareness and interest in Britain’s local wines and vineyards, supporting local businesses and practicing being more sustainable”.

Searcys’ new English fizz also launches in time to coincide with the new spring menu.

“Being at the heart of events and celebrations since 1847, we are very excited to be adding our very first own-label English Sparkling Wine to the wine list for events across all our venues, Searcys restaurants and Champagne bars,” Pelletier said.

“Just in time for the arrival of our celebration signature Spring-Summer menus, the new Sparkling Wine pairs perfectly with new dishes including Portland crab with a citrus salad and brown crab dressing as well as our showstopping Pan-fried dover sole with capers, lemon butter and parsley.”

The sparkling wine category faired better than expected during the last two years, despite fears that the lack of on-trade would devastate the category. According to experts, the pandemic even made consumers more curious when it came to fizz. Read more on that here.