(2019) From the Yew Tree Vineyard in Didcot in Oxford which Sergio says is a "good ripening site." Made traditionally, this is an experimental wine, made from a parcel of Seyval Blanc they were unexpectedly offered. Half made in steel, half in old Burgundy barrels. Indigenous yeast and in barrel for 7 months before bottle ageing. As it has not been disgorged there's a fine haze of cloudiness, then crisp green apple and lemon, vivacious aromas. Fine, racy, sparkling Muscadet-like character in the mouth, but with an intriguing, slightly waxy texture.

(2018) Made by the traditional method, this is a dry and very grown-up take on elderflower wine, with 7g/l of residual sugar and 12% alcohol by volume. Pale and moderately effervescent, aromas are floral and herbal, not the pungent 'cat's pee' elderflower used to describe many a Sauvignon Blanc. In the mouth it has a fine mousse and it is dry, a keenly honed acidity driving, the flavour difficult to describe: herbal, a touch of endive bitterness, with a lemon peel zestiness too. A successful wine, perhaps more akin to a Loire Crémant than a Champagne, for want of a better way of describing the flavours.