The climate and geological soil structure is similar to Champagne. Also, the original owners used grapes, equipment and a consultant winemaker all hailing from Champagne. Possibly England's best wine.

In the press:

"...The sensations in the mouth start with a fresh flash of acidity that broadens out like an estuary, ripe, welcoming and soft. Then it takes a more serious turn, becoming eye-wateringly intense, like biting into freshly picked redcurrants. If I hadn't known, I would have mistaken it for a champagne..."
Joe Wadsack, The Guardian, 1 February 2010 (2003 vintage)