Scott works in one of the most diverse wine regions in the U.S. - a place the Native American inhabitants of Oregon call ‘the Land of 1000 Valleys” and it’s all thanks to Angel funding he got to make this, his dream wine!

His Pinot Noir is a favourite with our friends across the pond and, we just had to get our hands on some for UK Angels to try.

Aged in plush French oak barrels, this is a silky smooth, complex red that really opens up in the glass...if you are able to leave it long enough!

Made using top-notch fruit from sustainably-grown vineyards in the Jahant and Mokelumne River sub-regions of Lodi, this juicy new Pinot Noir from US legend Stephen Millier is our new fave ‘any-day-of-the-week’ red.

It walks the line between elegant French and swanky American in style. A hint of smokiness on the nose gives way to ripe red berry aromas and a supple, rounded palate loaded with oodles of ripe raspberries, freshly-picked cherries and mouth-watering plums. 

This wine debuted to historic fanfare across the pond, as US Angels almost cleared Stephen out in just 48 hours. It’s gone on to become an instant classic, with a 93% buy-it-again rating across the first two vintages and loads of Angels calling shotgun on the next lot… but not before we bagsied a share for UK Angels like you.

This bright, delicate Pinot Noir is a Matt Parish specialty, bounding with lush, ripe berry and cherry flavours woven together with a round, sultry smoothness that makes it almost impossible to put down.

Matt sourced hand-harvested grapes from prime patches of Pinot up and down the length of Anderson Valley. The grapes were harvested early in the morning to keep them cool and full of juicy flavour, then gently fermented and aged in French oak for a full 10 months, giving the wine a downright decadent sheen and graceful smoothness.

An instant hit with US Angels, Matt’s award-winning Pinot has chalked up a mind-boggling 95%-rating for its first two vintages across the pond. So we’re thanking our lucky stars we’ve been able to sneak some over to UK shores. Just don’t tell the yanks… or there’ll be uproar.

Gerd used a bit of winemaking wizardry to make this beauty. After picking and crushing the Pinot Noir grapes, he bled off 10% of the juice, then fermented it separately at cold temperatures to make this Rosé. It’s called the “saignee” method, and it delivers a much bigger, bolder Rosé than the norm.

To ramp up the flavour and make it as vibrant, fruity and fresh as they come, Gerd left the juice in the tanks for an extra 4 months after fermentation. It was only filtered once prior to bottling.

The result is a mouthful of moreish strawberry and raspberry flavours. It’s dry, crisp and refreshing, with more alcoholic oomph than your average Rosé.