Beare Green Winery

About Beare Green Winery

Beare Green Winery was established by Jimmy Smith, Sam Hill, and Bethany Paterson in the picturesque Surrey Hills of England, a region renowned for its cool-climate winemaking. Since debuting with their first vintage in 2022, the winery has specialized in crafting small-batch wines with meticulous care and precision, using premium grapes sourced from some of Southern England’s finest vineyards.

At Beare Green Winery, we champion natural yeast fermentation, minimal intervention, and a spirit of innovation and creativity in the winemaking process. Our portfolio features two distinct ranges of still wines: The Clonal Range, showcasing high-quality clones of Chardonnay and Pinot Noir, crafted to highlight their unique characteristics and exceptional quality; and The Spring Range, featuring varieties such as Pinot Blanc, Pinot Gris, and Bacchus, this range explores innovative techniques like extended skin maceration and ceramic pot maturation, pushing boundaries to create something truly distinctive.

Representative Biography

Jimmy Smith, Wine Educator, Entrepreneur, and Chief Taster

My name is Jimmy Smith, and I am based in Surrey, United Kingdom. I am the Founder, Co-Owner, and Chief Taster of West London Wine School and the Founder, Director, and Chief Educator of Wine With Jimmy. I am also the Co-Founder and Co-Owner of both Streatham Wine House and Beare Green Winery, as well as Co-Owner of South London Wine School.
At West London Wine School, established fifteen years ago, I aim to make wine education accessible to all. Early on, I crafted a range of introductory courses that are informative yet approachable, laying a solid foundation for our students to advance through our professional-level courses, including WSET, Wine Scholar Guild, Capstone California, Grandes Pagos de España, and Rioja Diploma. The school's business philosophy centers on offering exceptional wine education that is inclusive and engaging. We are committed to supporting each student's journey in wine and sake education, regardless of their experience level. Our instructors, primarily WSET Diploma holders with additional qualifications from entities like the Wine Scholar Guild, share a commitment to delivering knowledge in a friendly and approachable manner.
In 2020, I started the YouTube channel ‘Wine With Jimmy’, which focuses on high-quality wine education. Through this platform, I aim to showcase my enthusiasm and passion for wine, making education both engaging and accessible to a global audience. The channel has grown to over 51K followers, with a large number subscribing to my e-learning platform, ‘Wine With Jimmy’, from around the world.
I have personally educated thousands of students through WSET Levels 1 to 4, and I am honored to be recognized as one of the leading educators in the UK for the Wine Scholar Guild programs. In addition, I have conducted numerous private and corporate tastings, both nationally and internationally, always with a focus on combining enjoyment with education.
As part of my continued commitment to the wine industry, I co-founded Beare Green Winery with Sam Hill and Bethany Paterson, an exciting venture that celebrates the quality and potential of English wines. Located in Surrey, United Kingdom, Beare Green Winery is dedicated to crafting exceptional, locally-produced still wines that showcase the region’s unique terroir. This project reflects our deep-rooted passion for winemaking and education, offering a hands-on experience in viticulture and wine production. Through Beare Green Winery, we aim to highlight sustainable practices, champion English wines, and create a space for wine lovers to explore and appreciate the intricacies of small batch winemaking.

Sam Hill, Winemaker
In 2017, Sam Hill made the leap from a career in medical research to pursue winemaking full-time, enrolling in the MSc in Viticulture and Oenology at Plumpton College. Specializing in English still and sparkling wine, he gained hands-on experience working harvests in Europe, including in Franciacorta (Italy) and Alsace (France).

Now, as a partner and winemaker at Beare Green Winery, Sam is dedicated to producing expressive, terroir-driven English wines.
Beyond winemaking, he plays a key role in Wine With Jimmy, contributing to education, content creation, and student support. His approach balances technical knowledge with an engaging, down-to-earth style, making wine education accessible to students and enthusiasts alike.
Whether in the vineyard, the winery, or the classroom, Sam remains committed to producing, exploring, and sharing the world of wine with curiosity and enthusiasm.

Why We're Cool

Our Clonal Range highlights the unique characteristics of individual Chardonnay clones. At Beare Green Winery, we feature the delicate Clone 121, the vibrant Clone 96, and the rich, powerful Clone 95. Completing the selection is our Clonal Blend, harmonizing Clones 95, 96, and 121 into a balanced and expressive wine.
Clone 95 Chardonnay – Sourced from a high-altitude site in Pulborough, West Sussex (100m) with free-draining greensand soils, these old vines produce concentrated, flavourful fruit. The wine is hand-harvested, whole-cluster pressed, and undergoes natural fermentation in stainless steel at cool temperatures. Aged for 10 months on gross lees, it develops reductive, flinty notes, while 100% malolactic conversion enhances weight and a creamy texture.
Clone 96 Chardonnay – Grown in Pulborough on free-draining greensand soils, these 20-year-old vines yield vibrant, aromatic fruit with natural acidity and balance. After hand-harvesting and whole-cluster pressing, the wine undergoes a cool natural fermentation in stainless steel. Aged for 10 months on gross lees, it retains freshness and texture, with partial barrel aging (new and old) adding complexity to its lively, floral-driven profile.
Clone 121 Chardonnay – From Thakeham, West Sussex, this vineyard sits at a lower altitude (70m) on water-retentive clay soils, benefiting from warmer conditions that produce golden, ripe fruit. Naturally fermented at cool temperatures, the wine ages for three months on gross lees without stirring to preserve its fresh, delicate minerality. 100% malolactic conversion softens the acidity, resulting in an elegant Chardonnay with floral notes, green fruit flavours, and a refined stony character.

Clonal Blend Chardonnay – A carefully crafted blend of 50% Clone 121, 25% Clone 95, and 25% Clone 96, this wine marries the freshness of Thakeham’s clay soils with the richness and aromatic intensity of Pulborough’s greensand terroir. Each clone is vinified separately before blending, with aging split between stainless steel, barrels (new and old), and a small proportion of Clone 95 matured in ceramic under flor. The result is a Chardonnay with layered depth, vibrant aromatics, creamy texture, and subtle almond nuances