Marbury

Marbury is a new venture in Essex's Crouch Valley, near the North Sea, making a serious case for English Chardonnay and Pinot Noir. With 24 hectares of vines positioned in one of England's warmest, driest microclimates, this producer combines natural advantage with meticulous winemaking under Charlie Holland, who spent a decade refining English wine quality at Gusbourne. The combination of extended ripening conditions, London clay soils with exceptional water-holding capacity, and a 'hands-off' cellar philosophy delivers wines of real purity and structure—not imitation Burgundy, but distinctly English still wines with serious backbone.

About Marbury

Positioned above estuary and marshlands in the Crouch Valley's southern reaches, Marbury sits just 10 miles from the North Sea, where prevailing offshore winds inhibit cloud formation and lengthen the growing season. The vineyard's exposure to northeasterly maritime influences creates exceptionally temperate ripening conditions alongside limited precipitation—among England's most favourable for viticulture—and crucially, London clay soil. This soil type has a high 'shrink swell' capacity—it retains water during dry periods and becomes impermeable during heavy rain, protecting berries from splitting after veraison. Even in challenging vintages, this microclimate provides reliable conditions for quality still wine production. Charlie Holland's winemaking philosophy is restrained but purposeful. The Chardonnay undergoes whole-bunch pressing and transfers directly to barriques (15% new oak) with no settling or sulphur additions during fermentation and ageing. The result is elegant and composed: the wine displays delicate apple blossom character alongside briny oyster-shell minerality and toasted hazelnut complexity, with racy acidity balanced by silky texture and genuine depth. The Pinot Noir is 100% destemmed and aged ten months in French oak (35% new). It shows aromas of violet and wild herbs alongside red cherry notes, structured yet refined, with silky tannins that develop into a long, savoury finish. The winemaking approach—minimal intervention but judicious use of oak—frames the purity of fruit rather than overwhelming it.

Marbury Wines in Our Collection

Marbury's debut releases focus on the two varieties that define their estate: Chardonnay 2023 and Pinot Noir. The Chardonnay 2023 from Crouch Valley represents the house style perfectly—a wine of poise and composure, built for the table rather than display. It carries the signature of its microclimate: the extended ripening window produces ripe, clean fruit balanced by bracing acidity, while the gentle whole-bunch pressing and minimal cellar intervention preserve the wine's sense of place. The Pinot Noir, equally restrained, shows what structured elegance looks like when oak serves the fruit rather than dominating it. Both wines suit the kind of thoughtful drinking that rewards a slower pour and good food. If you're seeking English still wines made without showmanship or manipulation, these are worth tasting.

Food Pairing

The Chardonnay's oyster-shell minerality and silky texture pair naturally with oysters, clams, and white fish—think Dover sole with butter and lemon, or scallops simply prepared. The wine's weight handles richer preparations: chicken cooked in cream, soft cheeses, and fresh pasta with seafood. The Pinot Noir's red cherry and violet notes, combined with silky tannins and savoury depth, suits roasted duck, venison, mushroom-led dishes, and game birds. Both wines work beautifully with English cheese, from creamy washed-rinds to firm hard cheeses.

Why is Essex's Crouch Valley suited to Chardonnay and Pinot Noir?

Marbury benefits from the warmest, driest conditions in the country, positioned 10 miles from the North Sea. Offshore winds inhibit cloud formation, extending ripening time. London clay soil retains water during dry spells and prevents berry splitting—ideal for still wine production.

What is Charlie Holland's winemaking approach at Marbury?

Holland practices a 'hands-off' philosophy to retain a distinct sense of place. The Chardonnay uses whole-bunch pressing and minimal oak (15% new). The Pinot Noir is 100% destemmed with 35% new oak aged ten months. Judicious oak framing allows fruit purity to shine through.

How does Marbury's soil affect the wine?

Marbury's London clay has high 'shrink swell' capacity. It retains water during drought and becomes impermeable during heavy rain, preventing berries from swelling and splitting after veraison—crucial for consistent ripening even in challenging years.

Who makes Marbury wines?

Charlie Holland, winemaker formerly at Gusbourne, leads Marbury—a new Essex venture in Crouch Valley near the North Sea. The estate spans 24 hectares of vines positioned in one of England's warmest, driest microclimates.

What style of wine does Marbury make?

Marbury specialises in English Chardonnay and Pinot Noir. The 2024 Pinot Noir scores 90 points—violet and wild herbs with red cherry, structured yet silky. Both wines favour purity and food-friendliness over oak dominance.

How much does Marbury wine cost?

Marbury wines range between £34 and £38. The Chardonnay sits around £34, while Pinot Noir is £38—both serious still wines reflecting their microclimate and restrained winemaking approach.