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Lost in a Field is on a mission to rescue the fast disappearing heritage grape varieties planted in the UK in the last century and to craft them into delicious, low intervention pét-nat using traditional winemaking methods. Established by Tim Wildman MW in 2021 helped by Darcy Gander (vineyard) and Daniel Ham (winery).  


This is our Great British old vine story, seen through the technicolour prism of the German hybrid and cross heritage grape varieties planted in the 1960s, 70s and 80s by eccentric amateurs.


Back then the nascent British wine industry was based on a Burgundian model, of small plots established by grower-maker vignerons working out of garden sheds and garages, a stark contrast to the modern era of corporate brands and business models. 

Along the way we’re helping to rescue abandoned and neglected old vine plots through the Lost Vineyard Preservation Society. This is our grassroots movement, bringing together local communities and the UK wine trade through volunteer programs, crowdsourced funding and collaborations with like-minded businesses through events such as Lost Under the Stars camping weekends and Harvest Tea Parties


We are Lost in a Field, think different, drink different, join us on our mission! 

“Here’s to the crazy ones, the misfits, the rebels, the troublemakers, the round pegs in the square holes.” 

The Wine 

The 2021 Lost in a Field "Frolic" pét-nat is a blend of 21 heritage grape varieties from vineyards in seven English and Welsh counties, most of which were planted in the 1980s and 1990s with the oldest being established in 1973. The wine is made from a majority of  Madeleine Angevine for aromatics, Reichensteiner for acidity, Schönburger for perfume, with Triomphe d'Alsace, Rondo and Cabernet Noir for colour, with small amounts of Seyval Blanc, Frühburgunder, Ortega, Dornfelder, Solaris, Regent, Huxelrebe, Muller Thurgau, Pinot Noir, Pinot Meunier, Phoenix, Bacchus, Siegerrebe, Madeleine Sylvaner and Leon Millot.  

"Marmalade orange colour, glowing and slightly hazy like a lava lamp, when poured into the glass the foam is remarkable, pure white and persistent as bubble bath. Explosive aromas of tangerine party jelly - it smells fun!             The palate is a riot of satsuma and citrus flavours, there’s crabapple and rhubarb with a refreshing tang of kumquat and a juicy, pulpy, ripe mango texture, like drinking Opal Fruits washed down with Fanta" 

“Summer in a glass” - Sean Burridge, Seven Cellars, Brighton 

From three tonne of fruit we bottled 1514 bottles and 404 1.5 litre magnums.. 

Alcohol 10%    Free SO2 2g/L       Total SO2 10g/L

You can find availability of the bottles on our Stockists page.

The magnums are not available for general sale but can be bought through selected retail partners who are wine trade members of our club, the Lost Vineyard Preservation Society.

Full descriptions and information in the downloadable tasting notes below 

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Press cuttings 

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Club Oenologique 
The Buyer 
The Sourcing Table 
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Jancis Robinson / FT Magazine 
Tamlyn Currin / Jancis Robinson .com
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