Burn Valley Vineyard

17/06/2026

Well, what a June we’re having! Two of our wines went off to the Independent English Wine Awards, all judged completely blind, and both came home with medals.

Our Bacchus Fumé 2023 took a Gold. One of the judges said they’d happily taste it blind against the best Fumé Blanc from California and white Bordeaux, and described it as a world-class example of the grape. We’ve had a quiet soft spot for that wine for years, so reading that back was a strange and rather lovely thing.

Our Orange Wine 2024 picked up a Bronze. It’s the first orange wine we’ve ever made, a proper experiment, and to have it hold its own alongside established styles means the world to us.

The timing’s no accident, either. Next Saturday the 20th we celebrate ten years of the vineyard, and both of these will be on the table among the 70 wines we’re opening from the library. And the day before, we’ve got the world’s wine press coming by for a special tasting, some old friends and some new ones, which we’re properly excited about.

So, two things in our bio if you fancy it: book your tickets for the ten year party, and take home a bottle of the Gold-winning Bacchus or the Orange while we’ve still got them. Link’s up top.

🥇 🥉

16/06/2026

Right, this is a big one for us. Next Saturday the 20th we’re celebrating ten years of the vineyard, and we want you there.

We’ve been digging through the wine library, which is basically all the best stuff we’ve made over the last decade that we couldn’t bring ourselves to sell. There are 70 different wines in there, and we’ve only got six or twelve bottles of each, so they’ve never been opened. On the night we’re pulling the corks on the whole lot and sharing them with you.

70 wines. Some of these we’ll never make again, and once they’re poured that’s it.

There’ll be plenty of food on too, so you won’t go hungry. Mostly we just want to spend the evening at the winery with the people who’ve kept us going for ten years, drinking good wine and having a laugh.

Doors open at 6pm. Grab your tickets through the link in our bio. Would be lovely to see you. 🍇✨🍾❤️☀️🙏

12/06/2026

Ten years ago the Robinson family planted our first vines in a north Norfolk field, here in the Burn Valley, not quite knowing what would come of it. Next Saturday, 20th June, we’d love you to help us mark the decade. 🍾🍇✨❤️

We’ve gone deep into the wine library to bring you our finest and most-awarded bottles we’ve made over ten years – and pulled out 70 different wines to open. 70!

Every one of them sold out long ago; we kept just six to twelve bottles of each back.

We’re opening the lot and experiencing it with you, as a proper thank you for the support, love and encouragement that got us this far.

And yes, Laura will have Steve flat out in the kitchen too, so you definitely won’t go hungry, whilst we take you on a fabulous journey through our best vintages, sharing everything we’ve learned about wine along the way.

It won’t just be a look back! Two of our wines picked up national awards at this week’s Independent English Wine Awards — our Bacchus, which the judges were generous enough to compare to the best in the world, and our Orange Wine, brand new this year, which took a Bronze.

A fitting way to close one decade in good company and step into the next. Tickets are in our bio – we’d love to see you there.

07/06/2026

Two easy ways to spend an afternoon with us this summer.

Book a guided tasting (£40pp) and we’ll take you through the wines properly, with a Burn Valley platter board alongside:

Charcuterie, Mrs Temple’s cheese, antipasti, warm homemade focaccia and our own seasonal pestos and chutneys.

Not one for plans? Just wander in. Drop-in tastings at the cellar door are £10pp, Monday to Saturday, no booking needed.

Opening hours shift a little with the seasons, so check the full details and reserve your guided spot at the link in our bio.

We would love to open some of our favourite bottles with you soon. 🍷

24/05/2026

21/05/2026

Two new fizzes. One festival. This Saturday at Burn Valley. Who’s coming too?

It’s our all-time fave, the Fizz & Oyster Festival, this Saturday at Burn Valley Vineyard. A classic day at the winery, properly good food, and the bonus of two brand new sparkling wines making their very first appearance.

Brancaster oysters, fresh on the day, shucked on the spot by chef Steve, who’s also handling everything else coming out of the kitchen. Local, fresh, hard to beat.

And the two new wines, new vintages, same award winning love in every bottle – both launching for the first time:

Blanc de Blanc. Four years on lees, all Chardonnay, made the same way they do it in Champagne. Bone dry (that’s the “brut nature” bit, no sugar at the end). Delicate fruit up front, those nutty brioche notes underneath. Sip it. Don’t neck it.

Marsh Sparkling. This is the younger sibling. Two years on lees, all Seyval Blanc, the grape that REALLY loves growing in Norfolk. Lighter on its feet than the BDB, more orchard fruit, less bakery. Extra brut, properly dry, but friendly with it.

Book your spot via the website and we’ll see you Saturday. 🫡🍇☀️🥂🍾

14/05/2026

Last night, in the candlelit hush of The White Horse’s bakery barn at Holme-next-the-Sea, we went out-out.

Five courses. Five wines. Completely wonderful.

Chef Callum walked the room through each plate – Victor at his side, the kitchen humming.

Head Chef Gabe slipped into a seat with his partner, off-duty for once, trusting his brilliant team to do what they do best with the finest produce Norfolk has to offer.

Each course met its match in a glass: signature wines from us at Burn Valley Vineyard, poured and storied by GM Will, AM Caitlyn and the team – with one of our wine maker’s Hamish on hand to share the secrets behind every bottle.

It was intimate. It was generous. It was Norfolk at its best – beautiful food, honest wine, candlelight, and a room full of guests who loved every detail.

White Horse Supper Club runs the second Wednesday of every month, 7–10pm, at The White Horse, Holme-next-the-Sea.

Hopefully we’ll see you at the next one.

Our🍷

12/05/2026

This afternoon we dropped in on Jill and Paul in Briston. Just 15 miles from our cellar door, here in Norfolk. 🐂

Jill raises a small group of show winning Aberdeen Angus they’re grass fed, high welfare, the way it should be.

Then on to H.V. Graves, a mile away, where Paul hangs our beef, checks and prepares it for the kitchen, to Chef Steve’s exacting order.

This is what locally sourced means to us.

🔥 Steak Night — at Burn Valley this Saturday

Ribeye, sirloin, tomahawks + all the sides

From £60pp.

Last few places left — link in bio 🍷

We can’t wait to see you. ❤️✨🍷🍇🔥

10/05/2026

After a sell out crowd last year our Oysters and Fizz Festival is back and we can’t wait to see you.

We’re pulling the cork on our 2020 Blanc de Blanc for the first time, and our new Marsh Sparkling: both classy fresh English fizz made right here in Norfolk, that will make the French blush.

The flint and chalk under our feet, the dry air, the slow ripening – these are the same conditions that made a small region in northern France famous. We just happen to have the same amazing conditions here too.

What they don’t have on hand over there is our oysters. Pulled that morning from just out of the Winery and over Beacon Hill in Brancaster – about as fresh as fresh gets, and arguably the best in the world.

Chef Steve will be preparing some twists on some classic condiments, and dressings to make sure the flavours are popping along with the bubbles.

If you love fresh seafood and great fizz, come and find out what all the fuss is about in the Burn Valley.

📍 Burn Valley Vineyard

🗓 24th May 12.00 - 18.00

🎟 Tickets in bio — limited space, and last year sold out so don’t miss out.🥂🦪

08/05/2026

So… Great British Rosé Week happened.

And we, the people who actually make , somehow forgot to post about it. 🫠

Consider this our belated entry .

Our rosé is still here. Still pale pink. Still made in Norfolk with proper intent. And honestly? Rosé week is a state of mind and ours runs all summer.

Cheers to being fashionably late. 🍷


Head to the website to order yours now, or pop up and see us at the Cellar door, everyday from 10am to 3pm, or join us in the bar Thursday, Friday and Saturday nights till 8pm.