We’re really rather proud to be featured in Decanter magazine’s deep dive into piquette! Featuring alongside other brave souls like Westwell, Blackbook & Hamstreet, we never thought we’d see the day when this experimental release would get national press 🥰
For those new to piquette, it is fermented grape skin flavoured water (yummy!). Made from our winemaking waste, this sustainable drink is low ABV (6%), bone dry, sparkling, and loads of fun. Historically it’s what grape pickers would have drunk on harvest day, whereas these days it’s actually rather cool in natural wine circles. Piquette is still nearly impossible to find in the UK which is what makes this national press feature so exciting – it feels like piquette’s moment might finally be arriving!
We’ve been making Saint Vincent (named after the patron saint of winemakers) since 2020. Our first release was six single varietals, the second was a field blend, and our third included a dry hopped and a blackberry flavoured experiment. Our current release is a blend of Kerner, Bacchus & Sauvignon Blanc – think pet nat which tastes of cider apple and hedgerow flowers.
The article asks “Is 2025 shaping up to be the UK’s big piquette summer?” – we certainly hope so! And at £4 for a 375ml bottle, Saint Vincent is an easy, affordable way to try something completely different. It might just surprise you 😉
