Based in Hampshire on the chalk downlands of the North Wessex Downs, Coates & Seely produces distinctive wines that are listed in some of the world’s finest restaurants – including the 3-Michelin star George V in Paris – and in ten countries around the world.
There are, first and foremost, artisans, working in a family environment seeking, above all else, to produce wines that are not only of the highest quality, but that are authentic – that reflect the land, their values and their families – and that could not be made by any other.
For this reason, productive capacity is restricted and focus instead is on perfecting the craft in an unending pursuit of excellence, guided only by quality.
To help us, we use not only traditional wine-making craftsmanship, but the latest technology, too – perhaps most notably evidenced by our concrete fermentation eggs, the only ones in England.
To celebrate English Wine Week this June, Ben Tish is cooking up a storm together with Virginia Coates to bring you a spectacular one-off summer feast, paired with exquisite Coates & Seely English Sparkling Wine, hosted in the Grand Victoria Room at The Princess Royal on 12th July.
Virginia Coates trained under Pru Leith and cooked for private events around the world. She is now Head of Events at Coates & Seely and regularly cooks for guests visiting the Coates & Seely vineyards, using an array of fresh, seasonal ingredients from the surrounding land.
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