SEPTEMBER 3rd 2021

From sangria to spritzers, wine-based cocktails offer a flavourful, zingy and sophisticated beverage option for any occasion. We’ve put together 6 of our favourite wine cocktail recipes, specially designed to celebrate the delectably exciting flavours of our own wines, handcrafted at our Wiltshire Vineyard.

1. Rosé Sangria


A sweet twist on the traditionally red wine-based sangria, this strawberry and mint rosé cocktail is an absolute delight.

Ingredients (serves 6):

  • 1 orange
  • 2 cups of strawberries
  • 2 tablespoons of sugar
  • 1 bottle of Charlotte May Rosé, chilled
  • 1/3 of a cup of brandy
  • 1 handful of mint leaves
  • 1/2 a lemon, sliced into rounds
  • Sparkling water, for serving




  1. Chop orange (leaving the skin on) and strawberries.
  2. Add to pitcher, sprinkle with sugar and stir
  3. Pour rosé and brand.
  4. Add the fresh mint and lemon rounds.
  5. Stir and refrigerate for 1 to 4 hours.
  6. Pour the sangria into ice-filled glasses and top with a splash of sparkling water.
  7. Add fresh fruit to each glass to serve.

2. Bacchus Spritzer


Extremely straightforward to make, with only minimal ingredients required, this spritzer is ideal for feeling fancy without great effort.

Ingredients (serves 1):

  • 3 ounces of chilled Bacchus
  • 1 ounce of cold soda water
  • Mint or fresh fruit to serve




  1. Fill a glass with ice
  2. Pour in the Bacchus and top with soda water
  3. Garnish with fruit and mint to serve

3. Rosé Margarita


Is there anything more deliciously sophisticated than a margarita? Perhaps only this rosé margarita cocktail: fruity and indulgent.

Ingredients (serves 4):

  • 240ml of tequila
  • 240ml of lime juice
  • 120ml of syrup
  • 1 bottle of Charlotte May Rosé
  • Ice to serve
  • 1 lime, sliced into wedges
  • Pink Himalayan salt to serve




  1. In a jug add tequila, lime juice, syrup and rosé. Stir to combine.
  2. Pour the Himalayan salt into a shallow dish.
  3. Wet the rim of the serving glass and dip each into the salt.
  4. Add ice to each serving glass (optional), then top with the rosé margarita.
  5. Serve with lime wedges

4. Nethercote Hill Sangria


Spain meets England in this iconic summer-time cocktail, arguably the most famous of all the wine-based cocktails and bursting with fruity flavour.

Ingredients (serves 6):

  • 2 oranges, chopped
  • 2 pears, chopped
  • 2 lemons, 1 chopped, 1 juiced
  • 200g red-berried, chopped (we’ve used strawberries & raspberries)
  • 3 tbsp caster sugar
  • 1 tsp cinnamon
  • Ice
  • 750ml bottle of Nethercote Hill
  • 100ml Spanish brandy
  • 300ml sparkling water




  1. Put the chopped fruit in a bowl and sprinkle over the sugar and cinnamon then stir to coat.
  2. Cover and leave to marinate in the fridge for at least 1hr, or overnight.
  3. Fill a large jug with ice.
  4. Stir in the marinated fruit mixture to ensure the sugar is dissolved.
  5. Add to the jug with wine and brandy.
  6. Stir.
  7. Top up with the sparkling water to serve.

5. Madeline May Chardonnay Mojito


If you’re looking for a refreshing tipple for an afternoon in the sun, this sparkling mojito is a dreamy combination, made from our limited edition, award-winning Chardonnay.

Ingredients (serves 6):

  • 1 bottle of Madeline May Chardonnay
  • 2 cups of Italian sparkling lemonade
  • 3 limes (2 sliced, one for garnish)
  • 1 cup of mint
  • Optional: sugar to taste.




  1. Once well-chilled, mix the wine and sparkling lemonade in a large jug.
  2. Juice two limes and add the wine and lemonade.
  3. Mince 3/4 cups of fresh mint and add to the jug
  4. Add optional sugar to taste
  5. Slice remaining lime to garnish the glass rims and add a sprig of mint leaves to serve.
  6. Serve over ice.

6. Bacchus Sangria


Fruity and fun, with a playful combination of fruits and mixer, this is a great party-time sangria – ideal for hosting.

Ingredients (serves 8):

  • 3 medium oranges, cut into wedges.
  • 1 lemon, cut into wedges
  • 1 lime, cut into wedges
  • 1 bottle of Bacchus
  • 2 ounces of brandy (optional)
  • 2/3 of a cup of white sugar
  • 2 cups of soda water




  1. Squeeze the juice from the fruit into a jug, removing all seeds and toss in the wedges.
  2. Pour the Bacchus into the jug with the fruit
  3. Add brandy and sugar. Stir very well ensuring all the sugar is dissolved.
  4. Add soda water just before serving.


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