Gutter&Stars: Cambridge's Urban Winery in a Windmill
Cambridge's Urban Winery in a Windmill
Gutter&Stars is Cambridge's first and only winery, a small-batch urban winery operating from the basement of Chesterton Mill, a Grade II-listed smock mill on French's Road in central Cambridge. The winery was established by journalist-turned-winemaker Chris Wilson in 2020, transforming a 33-square-metre octagonal cellar beneath the 178-year-old windmill into a fully working winemaking facility equipped with a rack of ex-Burgundy barrels, a handful of stainless steel tanks and an egg-shaped fermenter imported from Germany.
The concept of an urban winery - a winery located within a city rather than at the vineyard - follows in the footsteps of similar ventures in London, Cape Town, New York and Paris. Cambridge had no such facility until 2020, when Chris Wilson seized the opportunity to convert this historic basement into England's newest urban winery. As the winery's own tagline has it, Gutter&Stars is "putting the wind back in the sails of Chesterton Mill".
The Winemaker: Chris Wilson
Winemaker and founder Chris Wilson began his professional life as a music and newspaper journalist, working at titles including the Daily Mirror, The Observer and Jockey Slut magazine. His passion for wine led him to Plumpton College in Sussex, where he undertook a winemaking degree starting in 2010. Since graduating he has made wine in Napa Valley, Germany and East Sussex, and has worked in the UK wine trade for more than 15 years as both a trade and consumer wine journalist, visiting cellars around the world and getting to know winemakers, philosophies and techniques that continue to shape the wines he now makes in Cambridge.
Chris continues to write about wine for publications including Decanter, The Buyer and Harpers Wine & Spirit, and consults on communications and marketing for several UK-based wine importers. Away from the cellar he enjoys spending time with his family, playing and watching cricket, and listening to loud music - though not, he is at pains to point out, at the same time.
Chesterton Mill: A Brief History
The winery's home is a piece of Cambridge's industrial heritage. Chesterton Mill, known locally as French's Mill after William French who began milling here in 1850, produced grain and flour for the city's bakeries for more than a century. Horse and cart delivered the flour from the imposing smock mill until the French family business closed in 1955. The sails had already been removed in 1912, but the mill itself still stands, some 178 years after it was built. The road leading up to it is still called French's Road in honour of the family.
Since the mid-1980s the mill has housed various local businesses, and in 2020 it was transformed again to provide dynamic working space for Cambridge's burgeoning creative and tech communities. Gutter&Stars runs the city's first winery in the basement, a nod to the heritage of the site that brings a production facility back to Chesterton Mill for the first time in more than 60 years.
A Négociant Approach to Grape Sourcing
Gutter&Stars does not own a vineyard or grow its own grapes. Instead, Chris works with a small network of growers close to Cambridge and sources the fruit he needs from them. This négociant approach - popular in Burgundy and Champagne - keeps the supply chain local, both for environmental and logistical reasons, and lets the winery focus on what it does best: turning exceptional fruit into expressive wine in its Cambridge cellar.
The grapes come predominantly from East Anglia, which is fast becoming the UK's grape-growing breadbasket. Essex, with its big skies and below-average rainfall, has been described as "England's very own Napa Valley", and the grapes grown in the famed Crouch Valley can be exceptional. Gutter&Stars works with a handful of growers in Essex, as well as producers in Oxfordshire and Kent:
- Missing Gate Vineyard, Essex - Chardonnay and Pinot Noir
- Yew Tree Vineyard, Oxfordshire - Bacchus and Ortega
- Bromley Brook Vineyard, Essex - Bacchus and Pinot Gris
- Creeksea Place (Barns), Essex - Sauvignon Blanc and Pinot Noir
- Jojo's Vineyard, Oxfordshire - Pinot Blanc
- WhiteWolfe, Kent - Chardonnay
- Brenley Farm, Kent - Pinot Noir
- Lion's Walk Vineyard, Essex - Bacchus
- Crouch Ridge, Essex - Pinot Noir
As the winery puts it, the still wines come from "north Cambridge - the San Francisco of The Fens".
The Wines
All Gutter&Stars wines are bottled unfined and unfiltered, making them vegan-friendly. Due to this hands-off approach the wines may throw a delicate, harmless sediment in bottle. Production is deliberately small - most cuvées run to just a few hundred bottles, with technical sheets available for each release.
Current Releases from the 2025 Vintage
The 2025 vintage has produced a particularly exciting range, including a first Sauvignon Blanc, the latest Bacchus and Ortega, and a one-off pink cellar blend.
Star Guitar // Sauvignon Blanc 2025 - £27.00
Sauvignon Blanc from Creeksea Place Barns on the bank of the River Crouch in Essex was hand-picked, gently whole-bunch pressed and fermented in old French oak barrels using Burgundian yeasts. Fermentation took 34 days. The wine was then aged on the fine lees for six months in neutral 228-litre ex-Burgundy barrels with no bâtonnage, and bottled on 20 May 2026. Winemaker Chris Wilson describes it as "punchy and concentrated", bold and refreshing with tree fruit, gooseberry and passion fruit notes - "pure and precise, its soul is firmly in the Loire Valley". Joe Wadsack has called the previous vintage "the first sexy Sauvignon Blanc in England".
Haters Gonna Hate // Sauvignon-Bacchus 2025 - Wine Club Exclusive
A 50/50 blend of single-site Sauvignon Blanc and Bacchus, both from Essex and picked just one day apart. Fermented separately in old French oak barrels using Champagne and Burgundian yeasts, blended 50/50 and aged in a single 228-litre neutral oak barrel for five months. Bottled 20 March 2026. "Some say that Bacchus is England's answer to Sauvignon Blanc. Here we combine the two to stunning effect," says the winery, describing the wine as "breezy and aromatic with notes of grapefruit and lime".
Pretty in Pink // Cellar Blend 2025
A vibrant rosé-style blend bringing together all six grape varieties Chris worked with in 2025: Ortega (46%), Sauvignon Blanc (15%), Bacchus (14%), Chardonnay (12%), Pinot Gris (3%) and Pinot Noir (10%). Ortega from Yew Tree Vineyard anchors the blend; the Pinot Noir from Creeksea Place in Essex's Crouch Valley adds colour and structure. The white wines make up 90% of the blend, with 10% Pinot Noir. Just 140 bottles were produced, bottled on 31 March 2026.
All Hype // Bacchus 2025 - £25.00
Single-site Bacchus from Lion's Walk Vineyard in Essex was hand-picked, gently whole-bunch pressed and racked into barrel for fermentation using non-Saccharomyces and 'neutral' Champagne yeasts. Fermentation took 15 days; the wine was aged in neutral ex-Burgundy 228-litre oak barrels in a fumé style on the fine lees for five months. Bottled 18 March 2026; 560 bottles produced. "Elegant and abundant with aromatic notes of lime, matcha and cut grass. Racy and rounded, it's the perfect spring/summer serve."
Age of Anxiety // Ortega 2025 - £26.00
Ortega from Yew Tree Vineyard in Oxfordshire, hand-picked and whole-bunch pressed, fermented in old French oak barrels using non-Saccharomyces and Burgundian yeasts. Fermentation took 21 days; the wine was aged on the fine lees in neutral 228-litre ex-Burgundy barrels for almost six months. Bottled 23 March 2026; 560 bottles produced. "Waxy and floral with delicate characters of peach tea, candied fruit and umami. A savoury and sumptuous wine."
2023 Vintages and Cellar Wines
Avalon // 2023 - £32.00
A premium white blend built around Chardonnay (clones 76, 121, 96 and FR155) from WhiteWolfe Vineyard in Kent, lifted with a dash of spicy Pinot Gris from Bromley Brook Vineyard in Essex. Ripe Kent Chardonnay was hand-picked in mid-October, cold-settled in tank for 48 hours and racked into French oak barrels for simultaneous alcoholic and malolactic fermentation. The wine was matured on its gross lees with no bâtonnage until July 2025, blended with 3% Pinot Gris from the 2024 vintage, and matured a further three months before bottling on 20 October. The Chardonnay spent 24 months in barrel. "Bright and glowing with ripe tree fruit, honeyed richness and precise acidity." This wine is dedicated to Kevin Wilson, winemaker Chris Wilson's father, who passed away in 2025.
There Goes the Fear // Chardonnay 2023 - £34.00
Single-block Chardonnay from Missing Gate Vineyard in Essex's Crouch Valley, clone FR155, picked by hand in mid-October, whole-bunch pressed, cold-settled for 24 hours and racked into third and fourth-fill French oak barrels. Fermentation took 43 days; the wine was matured on its gross lees for 20 months in oak followed by eight months in bottle. Bottled 12 May 2025; 860 bottles produced. "When it comes to English Chardonnay, the only way is Essex. This Crouch Valley wine is bright and precise with ripe orchard fruits, delicate spice and focused, citrus-flecked acidity."
Sparkling Wines
Sparklife // Col Fondo 2023
Single-site Chardonnay from Missing Gate Vineyard in Essex's Crouch Valley, picked by hand, whole-bunch pressed into fourth-use French oak barrels and matured on the gross lees for 18 months with no bâtonnage. The wine was bottled in May 2025 and underwent secondary fermentation in bottle to produce its gentle fizz. Just 300 bottles were produced, and the wine is undisgorged - expect some sediment and cloudiness in the final glasses. Kate Hawkings called it "clean and bold, like a Liam Gallagher vocal".
Fizzee Rascal // Col Fondo 2023 - Wine Club Exclusive
The first ever Gutter&Stars sparkling wine, a Wine Club exclusive limited to just 100 bottles. Made from Bacchus, Chardonnay, Ortega and Pinot Blanc grapes, all from the 2023 vintage, vinified separately and blended before secondary fermentation in bottle. Bottled 10 July 2024. Undisgorged, with light fresh pear, bruised apple, white flowers, chalk, almond and lemon verbena characters.
Pinot Noir
Gutter&Stars has released several Pinot Noirs from single vineyards across Essex and Kent, each with its own personality:
Fade Into You // Pinot Noir 2024
Single-site Pinot Noir from Creeksea Place Barns on the River Crouch, hand-picked mid-October, destemmed, cold-settled for 48 hours and fermented in open-topped bins with daily punch-downs. Aged 11 months in a single 228-litre French oak barrel. Bottled 2 October 2025; just 280 bottles produced. Anne Krebiehl MW (Vinous) described it as "wonderful and fragrant", with translucent cherry, white pepper and lichen character.
The Dark End of the Street // Pinot Noir 2023
Single-site Pinot Noir from Missing Gate Vineyard, hand-picked in late October and fermented in open-topped bins with daily punch-downs. Racked into 228-litre French oak barrels for malolactic fermentation and aged 13 months in oak. Bottled 26 November 2024; 500 bottles produced. "Precise and polished with delicate red fruit, spice and a textural, earthy undertone."
The Automatic Earth // Pinot Noir 2022
From Brenley Farm in Kent, hand-picked in chilly late-autumn sunshine, 100% destemmed and fermented in a large open-topped bin using a combination of wild and cultured yeasts. Eight months in old French oak and stainless steel. Bottled 18 July 2023. Kate Hawkings described it as "delicate but earthy, fruity but with a savoury seam of balsamico running through it".
Shadowplay // Pinot Noir 2021
From young vines at Missing Gate Vineyard planted in 2018. Hand-picked in early November 2021, destemmed, cold-settled for 48 hours and fermented in open-topped bins with daily punch-downs. Aged eight months in a 227-litre American oak barrel, topped up with press juice. Tamlyn Currin (JancisRobinson.com) wrote of "translucent, bauble-fine, Christmas-bauble-bright jewelled-ness", with cinnamon, morel mushrooms and morello cherries.
A Handful of Dust // Pinot Noir 2022
From Great Wheatley Vineyard in the Crouch Valley Peninsula, from the newly-planted vineyard's first crop. Hand-picked on a bright October morning, destemmed, cold-settled for 48 hours and fermented in open-topped bins with daily punch-downs. Matured for 15 months in 228-litre French oak barrels. Jamie Goode praised the "really nice aromatics, silky, fine, soft tannins, beautiful strawberry and cherry fruit".
Hope is a Good Swimmer // Pinot Noir 2020
The winery's debut Pinot Noir from Missing Gate Vineyard. Hand-destemmed (95% / 5% whole bunch), cold-soaked for 48 hours at 13°C, fermented in open-topped bins and a plastic egg with daily punch-downs. Fermentation took 20 days, then aged eight-and-a-half months in oak and stainless steel. Tom Hewson described it as "juicy, peppery, squishy raspberry style that feels alive and pure".
Rosé and Orange
Punka // MVB Rosé
A multi-vintage blend (2023 and 2024) - Sauvignon Blanc (65%) from Creeksea Place, Ortega (18%) and Bacchus (9%) from Yew Tree Vineyard, and 8% Pinot Noir from Missing Gate Vineyard - vinified separately in oak before blending. Bottled 25 February 2025; just 230 bottles produced. The winery describes it as "a wild ride" - out-there, with wild strawberry fruit, a dash of wood, tropical richness from the Sauvignon and Ortega, citrus zip from the Bacchus and red fruit on the finish.
Rage Against the Dying of the Light // Rosé 2022
An experimental blend of Bacchus from Yew Tree Vineyard (Oxfordshire) and Pinot Noir from Brenley Farm (Kent). The Bacchus was fermented in neutral American oak; 10% fermenting Pinot Noir juice was added before bottling to give colour and red-fruit character. Henry Jeffreys compared it favourably to Miraval, calling it "vivid cherry pink, with full-blown red-fruit aromas".
Rip It Up // Orange Bacchus 2021
The winery's first orange wine, a skin-contact Bacchus from Missing Gate Vineyard. 200kg of grapes were hand-destemmed and fermented in a 250L egg in the windmill basement for 18 days, settled on skins for 10 days and basket-pressed. Matured six months in stainless steel. Bottled 13 June 2022; only 150 bottles made. Tamlyn Currin (JancisRobinson.com) called it "piercing, almost haunting… so fragrant, drifting east through souks, filling the mouth with lift and wonder".
Other Notable Whites
Spacer // Pinot Blanc 2023
The winery's first Pinot Blanc, from Jojo's Vineyard in the Chiltern Hills near Henley-on-Thames. Hand-picked, whole-bunch pressed, fermented in a combination of old French oak and stainless steel with simultaneous alcoholic and malolactic fermentation. Fermentation took 51 days, followed by six and a half months on the fine lees in neutral 228-litre ex-Burgundy oak. Bottled 21 June 2024; 280 bottles produced.
Honey Bear // White Blend 2023
A first for Gutter&Stars - a blend of Bacchus (54% from Bromley Brook, Essex), Ortega (from Yew Tree, Oxfordshire), Pinot Blanc (19% from Jojo's, Henley) and a dash of Chardonnay (5% from Missing Gate, Essex). Fermented separately in neutral oak before blending in stainless steel. Bottled 27 March 2024; 280 bottles produced.
Love Steals Us From Loneliness // Bacchus 2023
Essex-grown Bacchus, whole-bunch pressed and fermented in old American oak barrels using non-Saccharomyces and neutral Champagne yeasts. Five months on the fine lees. Bottled 19 March 2024; 280 bottles produced. "Fresh and punchy with bold stone fruit and citrus characters, and a lick of tropical sunshine."
Corridor of Uncertainty // Ortega 2024
Ortega from Yew Tree Vineyard, Oxfordshire. Whole-bunch pressed, fermented in old French oak barrels, aged on the fine lees for almost five months. Bottled 1 April 2025; 280 bottles produced. "Sumptuous and floral with delicate characters of peach tea, honeysuckle and sweet shop fruit."
Welcome to Paradise // Bacchus 2024
Oxfordshire-grown Bacchus, fermented in old French oak barrels in a fumé style and aged five months on the fine lees. Bottled 30 March 2025; 280 bottles produced. "Textured and aromatic with bright notes of grapefruit, peach and fresh herbs."
Drink the Sunshine // Sauvignon Blanc 2024
The first ever Gutter&Stars Sauvignon Blanc, from Creeksea Place Barns in Essex's Crouch Valley. Fermented in old French oak barrels using non-Saccharomyces and Burgundian yeasts, fermentation taking 45 days, then aged five months on the fine lees. Bottled 7 April 2025; 280 bottles produced. Joe Wadsack called it "a game-changer… the first sexy Sauvignon Blanc in England".
Olympian // Ortega 2023
Ortega from Yew Tree Vineyard, Oxfordshire, one of the winery's most popular wines. Fermented in old French oak barrels and aged five months on the fine lees. Bottled 13 March 2024; 280 bottles produced. "Beautifully weighted with delicious tropical notes and a soft but focused acidity."
All My Friends // Chardonnay 2022
From Great Wheatley Vineyard in the Crouch Valley Peninsula, from the newly-planted vineyard's first crop. Whole-bunch pressed and fermented in fourth-fill ex-Burgundy oak barrels with simultaneous alcoholic and malolactic fermentation. 11.5 months in oak. Bottled 26 September 2023. Decanter Magazine praised its "saline on the palate with rounded but high acidity for freshness".
Star 69 // Chardonnay 2022
Single-block Chardonnay from Missing Gate Vineyard, aged 15 months in oak. "Waxy and lithe with bold tropical fruit, a lime-accented acidity and hints of sweet spice." Tom Hewson (The Wine Advocate) called it "a hugely energetic, bold and singular Chardonnay".
Star 69 Longplayer // Chardonnay 2022
Two barrels of the outstanding 2022 Chardonnay aged for 23 months in oak. Picked by hand in early October, the grapes were whole-bunch pressed, cold-settled and racked into French oak (ex-Burgundy, third and fourth fill). Fermentation took 48 days. Bottled 12 September 2024; 600 bottles produced. Anne Krebiehl MW (Vinous) awarded it 93/100, praising its "wonderful note of caramel, smokiness and smoothness". The label, the winery notes, comes from a photo taken at a Blur concert in Wolverhampton - "because OF COURSE it does".
Daylight Upon Magic // Chardonnay 2020
The flagship long-aged Chardonnay from Missing Gate Vineyard in the Crouch Valley. Whole-bunch pressed after four hours of cold maceration, fermented in ex-Burgundy fourth-use French oak barrels with simultaneous alcoholic and malolactic fermentation, then matured on the gross lees for 23 months. Tamlyn Currin (JancisRobinson.com) described the wine as "iridescent with life, incandescent with energy… brimming with soul". Henry Jeffreys called it "perhaps the best English Chardonnay I've ever had".
Play It Cool // Chardonnay 2021
From young vines at Missing Gate Vineyard planted in 2018. Just 150 kg of grapes were hand-picked, destemmed by hand and cold-settled for three days in a 200-litre plastic egg before pressing in a small basket press. Fermented in a new French oak half-barrel for 49 days; malolactic fermentation took place simultaneously. Ten months in oak on the gross lees. Bottled 9 March 2023.
Fight The Power // Ortega 2022
100% Ortega from Yew Tree Vineyard in Oxfordshire, the first fruit of the 2022 vintage. Hand-picked and pressed using a Champagne press cycle, fermented in old American oak barrels with a combination of wild and cultured yeasts. 18 weeks on the lees with occasional bâtonnage. Bottled 16 March 2023.
A Shiver in the Dark // White Blend 2022
A blend of single-site Ortega, Bacchus and Chardonnay from three distinct vineyards, fermented separately and blended in January 2023. Ortega from Yew Tree (Oxfordshire) and Bacchus from Bromley Brook (Essex) fermented in old American oak; Chardonnay from Missing Gate (Essex) fermented in third-fill French oak with malolactic fermentation in barrel. "Bright, fruit-forward white blend; bright, refreshing and very easy-drinking."
The Good Mixer // Blonde on Blonde Blend 2021
Ortega and Bacchus from Yew Tree Vineyard pressed together then fermented in old American oak barrels. Five months on the lees. Bottled 4 April 2022; 450 bottles produced. Tamlyn Currin (JancisRobinson.com): "Clementine and mandarin. A tiny tingle on the tongue… shiso! Dried peaches. I'm smitten! This Chris Wilson knows how to make wine."
Strange News From Another Star // Bacchus 2021
Bacchus from Missing Gate Vineyard, named 'Bacchus of the Year' in Tim Atkin MW's England 2022 Special Report. 800 bottles produced. Tamlyn Currin wrote: "Electric-guitar acidity. Reverberating. This has startling length and purity. Absolutely beautiful. Silvery and gold and gleaming. Beaming. I'm beaming. Bacchus usually makes me wince, but here I am beaming."
Lost In You // Bacchus 2022
Single-site Bacchus picked by hand on a scorching September day, whole-bunch pressed and fermented in old American oak barrels. Eight months on the fine lees. Bottled 27 June 2023. Decanter Magazine: "Ripe peach, Yuzu zest, lemongrass, and a touch of passion fruit on the nose… zingy citrus acidity, leading to dried yellow fruits on the finish."
I Wanna Be Adored // Bacchus 2020
The debut wine of Gutter&Stars, an Essex-grown Bacchus from young vines planted in 2018 at Missing Gate Vineyard. Hand-picked in September, pressed and held at 8°C in stainless steel under a blanket of CO2 for three days to settle. Fermented in two 227-litre American oak barrels. Bottled 17 March 2021. Peter Dean (The Buyer) wrote: "If there is a better Bacchus made in the UK we have yet to try it… this is a wine with attitude and a point to prove."
Tastings and Events
Gutter&Stars runs regular wine tastings in the cellar at Chesterton Mill, typically twice monthly on Thursday evenings from 18:30 to 19:30. Tastings are strictly limited to 12 places and cost £25 per person. Each session includes five wines from the range, led by winemaker Chris Wilson, who explains how each wine was made and what inspired the unique artwork on every bottle. The setting is informal - a stand-up or perch-on-barrel tasting in the winery among the tanks and barrels.
Upcoming public tasting dates can be booked online and include:
- Thursday 27 August 2026, 18:30 - 19:30
- Thursday 10 September 2026, 18:30 - 19:30
- Thursday 24 September 2026, 18:30 - 19:30
The winery also hosts open days (free entry, no booking required) including the annual Christmas Open Day and the May Bank Holiday Winery Open Day, plus occasional off-site events such as the five-year retrospective tasting at Fin Boys in Cambridge.
Private wine tastings can be arranged by emailing chris@gutterandstars.co.uk directly.
The Wine Club
The Gutter&Stars Wine Club, now open for 2026, is strictly limited to 100 members and costs £225 per year. Members receive nine bottles of Gutter&Stars wine each year, dispatched in three shipments of three bottles in April, July and November. These include new release wines as well as special one-off wines made exclusively for Wine Club members - past exclusives have included the winery's first ever sparkling wine, the rare 2021 Chardonnay and the 2022 White Blend.
Other benefits include a limited-edition Gutter&Stars print or item of merchandise ready in time for Christmas 2026, priority access to new wines ahead of general release, free UK mainland delivery on all Wine Club wines (or collection from the Cambridge winery), invitations to members-only events held at the winery, two free tasting places at the Chesterton Mill cellar within a calendar year, and a regular Wine Club newsletter.
The Wine Club runs from 1 April to 31 March annually. New members can join at any point up to 30 November to receive that year's wines; those joining after 30 November are enrolled in the following year's cycle.
Visiting the Winery
Gutter&Stars is open for wine sales and tastings by appointment only. Visitors are asked to email Chris in advance to arrange a visit. The trading address is:
Gutter&Stars
Mill Basement
Chesterton Mill
French's Road
Cambridge
CB4 3NP
what3words: ///rise.useful.farmer
Free local delivery is offered to CB1, CB2, CB3, CB4 and CB5 postcodes (use the discount code CAM at checkout). Standard UK mainland delivery is £9 for orders of 1 - 5 bottles and free for orders of 6 bottles or more (use code 666). Free collection from the winery is also available.
Press and Critical Acclaim
Gutter&Stars has attracted considerable critical attention since its debut release. Joe Wadsack has called the winery "the Ferrari of English wine". The World of Fine Wine described Chris Wilson's wines as "precise and sensitively made, beautifully balanced, and with individuality… subtle; give them attention and they repay it". Henry Jeffreys wrote of the Chardonnay that it was "perhaps the best English Chardonnay I've ever had", while Tamlyn Currin (JancisRobinson.com) declared: "I'm smitten! This Chris Wilson knows how to make wine." Kate Hawkings (Olive Magazine) summed it up neatly: "Gutter&Stars should be on every wine lover's radar."
The winery and its wines have been featured in Decanter, The Buyer, Harpers Wine & Spirit, The Drinks Business, Imbibe, Drinks Retailing News, The Guardian, The Observer, JancisRobinson.com, Wine Anorak, Great British Wine, Club Oenologique, ITV1's Love Your Weekend with Alan Titchmarsh, BBC Radio Cambridgeshire, BBC 6 Music's Lauren Laverne show, Food FM's The Drinking Hour podcast, the Second Press podcast and the Wine Blast podcast.
Stranger News From Another Star Bacchus 2021 was named 'Bacchus of the Year' in Tim Atkin MW's England 2022 Special Report, and Star 69 Longplayer Chardonnay 2022 received 93 points from Anne Krebiehl MW (Vinous).
Gift Cards and Vouchers
Gutter&Stars gift cards are available in values from £25 to £120 and can be redeemed in the online shop for wine or ticketed experiences such as a wine tasting or tour. The gift card code is delivered by email after purchase; the card will not be sent by post unless specifically requested.