Lemon Balm Wine

Lemon balm has been cultivated in Britain since medieval times for both culinary and medicinal use. Its sweet lemon fragrance has made it a favourite herb in cottage gardens for centuries, and traditional home winemakers soon discovered that it also produced an exceptionally elegant wine. Unlike wines flavoured with citrus peel alone, lemon balm wine derives its aroma from the herb’s natural essential oils, creating a softer and more complex bouquet with notes of fresh lemon meadow flowers and honey. When combined with citrus juice and fermented carefully, the result is one of the most refined herb wines in the traditional country winemaking repertoire. Because its delicate aromas gradually fade with extended aging, lemon balm wine is best enjoyed within the first two years, while it still displays its vibrant freshness.

Mint Wine

Mint has been cultivated in Britain for centuries for culinary, medicinal and aromatic purposes. Traditional country winemakers soon discovered that its fragrant leaves could also produce a refreshing and elegant wine when infused gently and balanced with citrus. Unlike peppermint, which can dominate the finished wine, spearmint produces a softer, sweeter character with delicate herbal freshness. The result is a wine that is surprisingly refined, offering cooling mint aromas supported by citrus and floral notes rather than an overwhelming menthol flavour. Served well chilled, mint wine is one of the most refreshing wines in the Herbs & Leaves Collection and is particularly suited to warm summer evenings.

Nettle Wine

Nettle wine is one of Britain’s oldest recorded country wines, with recipes appearing in household and herbal manuals dating back hundreds of years. The humble stinging nettle has long been valued not only as a food and medicinal herb but also as an excellent ingredient for homemade wine. The young spring shoots contain fresh, green aromas that are transformed during fermentation into a surprisingly elegant wine with hints of citrus, meadow flowers and fresh herbs. The stinging hairs are completely neutralised during cooking, making the finished wine perfectly safe to drink. Because the flavour is delicate and refreshing, nettle wine has remained a favourite among traditional home winemakers and is often recommended as one of the best introductory herb wines.

Oak Leaf Wine

Oak leaf wine has been part of British country winemaking for centuries. Long before commercial oak barrels became common in home winemaking, country brewers recognised that young oak leaves naturally contributed tannins and structure, producing wines with greater depth and longevity than many other herbal recipes. Unlike wines made from strongly aromatic herbs, oak leaf wine relies on subtle woodland flavours and its naturally balanced tannin profile. During bottle aging, the wine develops notes of honey, vanilla and green apple while becoming increasingly smooth and refined. Its excellent ageing potential makes it one of the finest traditional leaf wines in the British home winemaking tradition.

Pine Needle Wine

Pine needle wine has been made for generations in northern Europe, where fresh spring pine needles were valued for both their refreshing flavour and their naturally high vitamin C content. Country winemakers discovered that the delicate citrus oils within the young needles could be captured in a carefully prepared infusion, producing a remarkably elegant wine. Although many expect a strong resinous flavour, the finished wine is surprisingly refined. Gentle notes of lemon zest, grapefruit and fresh woodland herbs dominate, while the resinous character remains subtle and well balanced. This makes pine needle wine one of the most distinctive and memorable recipes in the Herbs & Leaves Collection.

Raspberry Leaf Wine

Although raspberry leaves are best known for their traditional use in herbal teas, they have also been used for generations by country winemakers to produce delicate and refreshing wines. Compared with blackberry leaf wine, raspberry leaf wine is softer and less tannic, giving it a gentler, more floral character. The infusion of young leaves produces a remarkably refined wine with hints of meadow flowers, honey and fresh herbs. Properly matured, it is an excellent example of how seemingly humble ingredients can produce elegant country wines.

Rosemary Wine

Rosemary has symbolised remembrance and hospitality since ancient times and has been cultivated in Britain for hundreds of years. Its distinctive fragrance has made it a favourite culinary and medicinal herb, while traditional country winemakers discovered that its aromatic oils could also produce a unique and rewarding wine. Unlike many herb wines, rosemary wine benefits from moderate bottle aging. During maturation, the stronger resinous notes soften, allowing subtle flavours of citrus peel, pine, honey and wildflowers to emerge. The finished wine is elegant, refreshing and particularly well suited to savoury foods.

Sage Wine

Sage has been valued since ancient times as both a culinary and medicinal herb, and it found its way into country winemaking wherever it was grow. Despite its robust reputation in the kitchen, sage undergoes a remarkable transformation during fermentation. The finished wine is warm, aromatic and balanced, with notes of honey, citrus peel and gentle spice replacing the herb’s more assertive culinary flavour. Given a few months in bottle, it becomes one of the most distinctive wines in the Herbs & Leaves Collection and is particularly admired for its versatility with food.

Spruce Tip Wine

Spruce tips have been used for centuries across northern Europe and North America to produce refreshing drinks, beers and wines. The bright green spring growth contains delicate aromatic compounds that create a remarkably fruity flavour, despite coming from an evergreen tree. Unlike pine needle wine, spruce tip wine is generally softer and more citrus-forward, with many winemakers detecting notes of lemon, grapefruit, green apple and even young pineapple. This makes it one of the most surprising and enjoyable wines in the Herbs & Leaves Collection. Because only the soft new growth is used, responsible harvesting is important. Taking a few tips from many branches rather than many tips from one branch helps ensure the continued healthy growth of the tree.

Thyme Wine

Thyme has been cultivated for thousands of years and has long been associated with strength, courage and healing. In Britain it became an essential herb in monastery and cottage gardens, valued for both culinary and medicinal purposes. Country winemakers later discovered that its aromatic leaves also produced a refined and distinctive wine. Unlike its robust flavour in cooking, thyme becomes much gentler during fermentation. The finished wine displays subtle notes of honey, meadow flowers, citrus and wild herbs, creating a balanced and refreshing drink that is particularly enjoyable with food. Among the Mediterranean herbs, thyme wine is often regarded as one of the most elegant and approachable, offering complexity without overpowering the palate.