Sourcing local ingredients is at the heart of much of what we do here at Lyme Bay. There’s birch tree tapping in March from a coppice down the lane to make our Birch Wine, and nettle picking in April to capture the new growth for our Nettle Wine, but nothing signals the approach of summer as much as elderflower picking in June and July from our own trees here at the Winery.

Our team enjoy sunny afternoons collecting the beautiful elderflowers from the hedgerows at a time their pollen is at its optimum and they are at their most pungent. The whole flowers go straight to soak on a wine base for 4/6 weeks to allow the fragrant elderflower aromas to establish, making a beautiful dry Elderflower Sparkling Wine which was awarded Bronze at The Taste of The West Awards 2012. We also use elderflowers to make our Elderflower & Lemon Reserve Liqueur which won Silver at this year’s Taste of the West Awards.