East Anglia sits at a latitude usually thought beyond the traditional grape-growing band, yet it is among the UK's driest wine regions. Commercial wine production began in the mid-1970s, after a Norfolk vineyard was reported in 1969 as possibly the first harvested in the region since the Middle Ages. Its vineyards cover more than 208.3 hectares, more than 9% of England's vineyard area.
Soils include light loam, clay, chalk, flint and alluvial gravel. Bacchus and Pinot Noir are major grapes, with Solaris, Madeleine Angevine and Seyval also planted. The region makes still and sparkling wines. Bacchus is used for aromatic, characterful whites, while East Anglian wines are associated with fruity aromas.
In the Crouch Valley, long sunshine hours, London clay, low elevations and light reflected from the River Crouch support Pinot Noir and Chardonnay.
Inside the region
1 named area
Each guide keeps its place within East Anglia clear, with a direct route back to the map.