Grape Expectations Magazine | Issue 20

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Discover something new at Mannings Heath Estate Where we are in our English Wine Journey

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GRAPE EXPECTATIONS MAGAZINE

Mannings Heath Estate

Hammerpond Road, Mannings Heath, Horsham West Sussex, RH13 6PG, United Kingdom 0871 8733 388 | www.manningsheath.com

SISTER PROPERTIES

Leonardslee Lakes & Gardens (UK) www.leonardsleegardens.co.uk

Benguela Cove Lagoon Wine Estate (SA) www.benguelacove.co.za

Director: Penny Streeter

Editor: Patrick Rea

Production: Chané Achterbergh-Mackay, Chanѐ Mackay

Marketing: Chanѐ Mackay, Chané Achterbergh-Mackay

Winemakers: Johann Fourie, Michelle Waldeck

Designer: Thea Kurun

Penny Streeter OBE: The Inspiring Woman behind the Benguela Collection

Training staff for the right job

The perfect wedding & honeymoon destinations –Benguela Collection

4 A day in the life of our wine making team

6 Six tips & tricks from our wine-making team to ensure an extraordinary harvest

8 Chocolate torte, white chocolate mousse & vanilla ice cream

Benguela Cove Lagoon Estate: Insights from the 2023 Harvest Season

As the summer heat fades into the crisp autumn air, the Walker Bay wine region comes alive with the sound of harvest. The picturesque vineyards of Benguela Cove, nestled on the edge of the Atlantic Ocean, are no exception. Here, the cool climate and ocean breeze combine to create wines of unparalleled elegance and complexity.

The Team

As the harvest season approaches, our winemaker Johann Fourie is joined by his team of dedicated winemakers, including the talented junior winemaker, Michelle Waldeck. Michelle brings a fresh perspective and new ideas to the team, eager to learn from Johann's wealth of experience.

Together, they work tirelessly to ensure that each grape variety is harvested at its peak ripeness, and carefully crushed to preserve its unique flavour profile. Johann and Michelle spend countless hours in the winery, overseeing the fermentation process, and carefully tasting and evaluating each wine as it develops.

Getting Harvest Ready

As the team works, they engage in spirited discussions about the nuances of winemaking, exploring new techniques and refining old ones. Johann and Michelle work together to ensure that each wine is a true representation of Benguela Cove's exceptional terroir, while also pushing the boundaries of what is possible.

A day in the life of our wine making team

Our wine team at Benguela Cove is a tight-knit group, all passionate about producing the finest wines possible. They work together seamlessly, each member bringing their unique skills and expertise to the table. Johann is always willing to share his knowledge and mentor his team, encouraging them to take risks and push the boundaries of what is possible.

Johann ensures that when the harvest season draws to a close, the team reflects on their hard work and dedication. They know that they will produce some truly exceptional wines, and they are excited to see them go out into the world. With Johann's leadership and Michelle’s fresh perspective, the wine team at Benguela Cove is poised for even greater success in the years to come.

AS TOLD BY JOHANN FOURIE (CELLAR MASTER) AND MICHELLE WALDECK (JUNIOR WINEMAKER)

Six tips & tricks

FROM OUR WINEMAKING TEAM TO ENSURE AN EXTRAORDINARY HARVEST

Tip 3: Be like a vine and be adaptable

Remember those grapes that we would have harvested in 3 days? Well, they are ready now.

Always have a plan A, B and C.

Tip 4: Be like a duck

Reminder, that Mother Nature is in our driver's seat, so if something is not working, let it go and move on to the next best thing.

Tip 5: Do not forget to have fun

Find the thing that sparks joy in your soul. Harvest time demands long hours and lots of focus.

Our winemaker Johann loves to get the team together for some much-needed fun, after a long day they enjoy a delicious lunch and they talk about what the day has demanded, and they simply enjoy getting to know each other.

Tip 6: Find time for family

Harvest time can almost consume all of your time, so when you find those unexpected time gaps when you are taking a break. Break away from the harvest mindset and spend it with your loved ones.

The tanks have been scrubbed clean, and the winery equipment has been thoroughly tested, as the South African cool climate winery prepares for the upcoming harvest season.

As the harvest season approaches, the winemaking team gears up for long hours and seven-day workweeks, all while working in sync with Mother Nature.

In the kitchen, cabinets are fully stocked with snacks and coffee, enough to feed a small army, and our eager interns learn from our experienced winemaker Johann Fourie. All systems are "go" for harvest.

Tip 1: Accept that Mother Nature is in control

In the world of wine, one can never control the weather and worrying about it will waste time and energy.

Tip 2: Communication is Key

To ensure that everyone in our team is on the right track, we call 5-min team stand up session, this sets the pace for the day and everyone in our teams understands their roles and responsibilities.

Overall if you follow these simple steps you will end up with a team who loves what they do and as they say, you will reap what you sow or in this instance harvest a delicious vintage.

Delectable Dessert

Penny Streeter OBE

The Inspiring Woman behind the Benguela Collection

CHOCOLATE

Preparation time: 30 minutes | Cooking time: 1 hour | Serves 4

Ingredients

TORTE, WHITE CHOCOLATE MOUSSE & VANILLA ICE CREAM Method

ICE CREAM

• 500ml milk

• 500ml cream

• 10 egg yolks

• 250g sugar

• 1 vanilla pod

• Berries for garnish

CHOCOLATE MOUSSE

• 300g white chocolate

• 3 leaves gelatine

• 3 eggs

• 250g cream

TORTE

• 300g 70% dark chocolate

• 200g butter

• 4 eggs

• 80g sugar

• 3 egg yolks

Wine Pairing recommendation:

Joie de Vivre Cap Classique

START WITH THE ICE CREAM

1. Bring the milk, cream and vanilla pod to a boil.

2. Whisk egg yolks and sugar until ribbon stage, then slowly pour the milk mixture into the egg mixture while whisking. Allow to cool.

3. Once cooled, pour it into the ice cream machine to churn.

WHITE CHOCOLATE MOUSSE

1. Melt the chocolate over a double boiler.

2. Whisk the eggs over a double boiler until ribbon stage. Soak the gelatine in cold water. Once soft add it to the creamy egg mixture. Then add the egg mixture to the white chocolate. Allow it to cool slightly. Whisk the cream until stiff peaks appear and fold it into the white chocolate mixture.

4. Allow it to set in the fridge.

TORTE

1. Melt the dark chocolate over a double boiler with the butter. Beat the eggs and sugar until ribbon stage. Pour the chocolate mixture into the egg mixture and fold through. Pour into a lined tin and bake at 180°C for 10 - 12 minutes depending on the size of the tin.

2. Allow it to cool. Once cooled slice and serve with ice cream, mousse and fresh berries.

I would never go into the restaurant game... I often get asked how I got into the restaurant business, and why?

How I made it in the restaurant game

Penny Streeter OBE opened 6 restaurants in 5 years. Winning Interlude’s first Michelin Star six months after opening, and a string of other awards in South Africa and England since. Here’s how she did it.

My story begins in the early nineties. My business in London had gone bust, and I had a five-yearold and a newborn baby. Things were looking bleak. My first recession had struck, leaving me with a huge chunk of debt about £24,000 owed to Barclays Bank.

It didn't take them long to put the rottweilers on us (myself and my mum, Marion). One night, I was snuggled up to my young son when the phone rang. On the other end of the line was a man enquiring about the Fiat Panda I had for sale. I hesitated and said I had no car for sale, but by the time I put the phone down, I knew I had a debt collector on the phone and that they would be close by to repossess my car. Grabbing Adam under my arm, I literally ran down six flights of stairs and moved the car several streets away. The next morning, all that was left of my car was smashed glass on the road. I now know that they of course all know if we are faced with debt collectors we hide our assets, so they were likely watching me. It was a very low point for me. My mum was faced with similar issues – she also had her car repossessed – and, as a guarantor on the debt, they literally plagued her. Lucky or unlucky

for us, we were women of straw, so it was all to no avail.

I packed up and headed for sunny Johannesburg, South Africa, where my dad, brother, and sister lived. My sister, Sally, was running a British style Cabaret Restaurant in Alberton, East Rand, called "Stars Cabaret Restaurant." Like me, she had no restaurant experience; she was married to a British comedian, Tony Venner. She later told me she had never actually eaten out in restaurants in London; at best, she had the odd curry. This was certainly not the background to run a restaurant. It was a nightmare time in apartheid South Africa, and not only was she running a 120-seater restaurant and a full cabaret program, but she also had to contend with living in one of the most violent and dangerous places on earth at the time. Stars was a huge success in its day, and I learnt a lot from her. She often likened herself to a mole as she literally worked in the dark most of the time and then would drive shotgun home through the streets of Johannesburg at 3 a.m. every night of the week. It certainly made my mind up that I would never go into the restaurant game.

position for another Benguela restaurant. The connection to Hermanus was strong. In 2016, after extensive renovations and designs by Eben Rall, Benguela on Main opened.

Penny’s First Restaurant

In 2013, I acquired Benguela Cove Lagoon Wine Estate in Hermanus, South Africa. This 200-hectare farm had a residential element, as well as being a working farm. I became the developer after becoming a resident of the estate, and I still owned the majority of the vacant plots, as the estate had not sold particularly well under the previous owner. Additionally, there were 70 hectares under vine and 10 hectares under olive groves. As I was not a farmer, I had no idea where to start. There was also a dispute between the residents and the previous developer, which I unfortunately inherited. All owners' contracts had a clause that obligated the developer to build a winery, tasting room, restaurant, and conference

Finding the Perfect Chefs

In my never-ending pursuit of fitness and weight-loss, in 2014, I was keen on competing in triathlons. This took me to Sedgefield on the Garden Route, where we were due to compete in a triathlon at Pine Lake Marina. Unfortunately, the triathlon was canceled, but I loved Sedgefield with its huge open Swartvlei dam and the picture-postcard prettiness of the area. I stumbled upon what was to become Lakeside Lodge & Spa, right on the banks of the Swartvlei. It was a perfect opportunity to turn an old-fashioned guest house into a beautiful 5-star boutique hotel, with of course a restaurant, aptly named Benguela Brasserie. Perfect! Everyone in the Western Cape seemed to head to the Garden Route at year-end, so exposure for our wines would be brilliant. Sure enough, it really helped to get Benguela Cove on the map, and with a restaurant, you can make or break it if you don't have the right chef. I was lucky enough to get Chef Kelly Anne Pietersen,

facilities – and just like that, I found myself unexpectedly thrown into the restaurant business. I guessed that most people would have run a mile, but I saw it as a challenge. After years in property and recruitment, this was refreshing for me. Luckily, by this point, I was working with Johann Fourie, who was to become our Cellar Master. He knew exactly what he was doing when it came to specifying and building a winery; the rest I did with Eben Rall, a designer I had worked with many times. The completion of the winery was on target for early 2017, and the restaurant and tasting rooms were due to be finished by December 2017. This left me with a four-year gap, should I wait and get my wines on the map or come up with another route to market?

My son, Adam, had decided to follow one of his passions, which was cooking, and had enrolled on a course with SA Chefs. During his work placement at Cavali Wine Estate in Stellenbosch, he met Chef Jean Delport. On his first day, Nick and I had gone along as dutiful parents to watch him in action. When we arrived, we were met by Adam at the door, with half his finger missing. He had been asked to chop some carrots and had nearly chopped off his finger – thus ending his chef training. It was destiny that brought me and Jean together, so I gave him free reign at Benguela On Main to create. As a fine dining restaurant, we combined all the elegance and flair that one would expect with this type of business and even recruited a snobby French sommelier, Denis Garrett.

Still not content with getting the name of Benguela Cove out there, we set upon opening a pop-up restaurant in the Manor House at the Benguela Cove estate. The Manor House was my personal home, but its imposing position, its views, and its grand hall made it the perfect interim pop-up restaurant for Benguela Cove. The restaurant operated as a fine-dining restaurant for nearly two years.

Joining the English Sparkling Wine Revolution

In 2016, the English sparkling wine revolution was in its infancy; English sparkling wines had just beaten French Champagnes in a blind tasting in Paris. It was clear that something special was happening. During a visit to England, Nick and I visited a number of vineyards and found them to be very basic. We realised that we could create a South African-style wine experience in England, as South Africa was at that point rated just below the best wine tourism experiences in the world.

Creating the UK’s First Golf and Wine Estate

Nick was instrumental in finding Mannings Heath; he had been reading that golf courses were being sold off cheaply, as golf as an elitist sport in England was in sharp decline and women no longer tolerated their men spending all day on the golf course and leaving them at home. Mannings Heath Golf Club had everything we were looking for: a beautiful building, amazing location, restaurant, accommodation, car parking, and liquor licenses. Since taking ownership of Mannings, we've undertaken significant renovations to enhance the space. On the ground floor, we've created a golfer's paradise, while the second floor now boasts a stunning area perfect for family and friends to gather and enjoy a gourmet wine tasting experience. If you're craving local cuisine, our Vineyard Kitchen Restaurant has been transformed into the ultimate dining destination. And coming soon, we'll be unveiling luxurious rooms on the top floor. We're proud of the transformation and can't wait for you to experience it for yourself.

her husband Karl (who used to be my PT), and her sister DeeDee – a real family affair.

At the same time, a restaurant that we used to frequent in Somerset West came up for sale, so it seemed a golden opportunity to get a prime

Cape Winelands Dining

In 2017, Moody Lagoon Restaurant, named after the changing moods of the lagoon, opened on Benguela Cove, with Chef Annie Badenhorst, a Namibian Chef, in charge of the kitchen. She had previously operated the Benguela Manor restaurant for the two years prior. Jean, Kelly, and Annie had all worked together at one time, and the connection between the three of them was evident. The estate was finally open.

The Largest Garden Restoration Project in Europe since Heligan

In 2017, another strange thing happened; my son, Adam, had upped sticks and moved his wife and kids back to England, and he asked me to look at a house with him. Nick and I drove separately, and on the way back to Mannings, we passed a sign saying, "Country Estate for Sale". I literally screeched to a halt, and Nick called the agent. We climbed over a broken fence and into the property; I had found Leonardslee.

The agent told us that Leonardslee was about to go to sealed bids, so we put a bid in and secured the property. It was sight unseen, as the house was derelict and the garden was too overgrown and a health and safety risk, so we couldn't enter. I researched Leonardslee on the web and on social media and discovered that it was an historic garden and a true gem.

Penny’s New Dream Made Real

We were all so excited. I returned to South Africa and sat down with Jean Delport, Chef of Benguela on Main. Both Jean and I had been despondent about Benguela on Main; the restaurant was lovely, and guests overall liked it, but at roughly R550 - R650 for a meal, Somerset West considered it too expensive and too posh.

I told Jean that we would close the restaurant and that he should move to England and open a restaurant in Leonardslee; I told him I could guarantee him that he would win a Michelin Star. I said, "You are unappreciated here. Why stay?" He jumped at the opportunity, married our front-of-house manager, Anya, and in the blink of an eye, they were in England.

The gardens opened in 2019, following one of the largest garden restorations seen in modern times in England, and with them opened Restaurant Interlude in the mansion house. Six months after opening Restaurant Interlude, the team secured their place in the Michelin Guide with a star.

NB: I have always joked that when I purchased Benguela Cove, I became the old lady that swallowed the fly – like the nursery rhyme. I swallowed so many flies in the pursuit of growth of my wine businesses and opened no less than 6 restaurants in 5 years. As my Finance Director, Charles, says: surely you have swallowed the horse by now.

Training Staff for the Right Job

some staff may need help with customer service skills, while others may require training in food safety and hygiene. Once you have identified the areas of training required, you can begin to plan your training program. This should include both theoretical and practical elements, such as role-playing and on-the-job shadowing. You should also make sure that staff are given plenty of feedback throughout the process so they can understand how they are progressing. Finally, you will need to ensure that your training program is regularly reviewed and updated to ensure it remains relevant. This can be done by assessing the effectiveness of the training, as well as gathering feedback from staff.

I know better than most what it is like to be on your uppers in life, and it is with that in mind that I always try to favour the underdog. I left school at the age of 15 with no qualifications and was once living in homeless accommodation with my three children in London. Despite the adversity that beset me, I went on to build a huge business empire in the property, recruitment, and hospitality sectors. I know better than anyone that you don't need a fancy education or a leg up in life; you simply need to have the drive and determination to succeed and be the best. I have that in oodles.

Unlocking New Horizons:

As a hospitality business, having the right staff is a key factor in providing a great customer experience. Yet, finding and recruiting the right people can be a challenge, particularly when it comes to finding the right mix of skills and experience.

One solution to this challenge is to take on unskilled staff and train them up to be hospitality staff. This approach can provide numerous benefits, from cost savings to a more diverse

and engaged workforce. The first step to training unskilled staff is to assess their existing skills. This will help to identify any areas where they may need additional support. For example,

In 2022, I ran into staffing difficulties at Benguela Cove. Many of the staff that currently prop up the hospitality industry in South Africa are Zimbabweans, who are skilled, well-educated and have a friendly disposition which is why they are found working in all roles throughout the hospitality Industry. Home Affairs in South Africa was no longer renewing Zimbabwean visas, which meant that there was a high probability of forged visas in circulation. Forgeries are an unacceptable risk for any business as it is illegal to employ workers without the relevant right to work documentation. This left me with a big issue as the busy hospitality season was nearly upon us and we had huge gaps in our staffing. The answer? I advertised an open day for youngsters aged 18 - 26, no experience necessary. I would train from scratch.

360 Candidates arrived for interview and a team of 6 spent the days screening and short listing. We ended up with 65 trainees making the cut to day one. I wanted to firstly see how well the trainees could retain information, so I divided them into two teams, one would learn the tasting notes and wines of Benguela Cove and the other team would learn the menu of the Moody Lagoon

Restaurant.

This resulted in several trainees standing up and leaving without saying a word, clearly this was a daunting task for some. The drilling, training, tasting pouring continued for weeks - we paid all the trainees for their time. Ultimately, we ended up with 30 staff going into a busy season. Job done? Not quite...

To give the trainees a soft landing, I produced badges, saying "new to the team". I hoped that guests would cut the trainees some slack as they realized they were new. We had a team of new staff who were shaking from head to toe. It was overall, however, an unfortunate outcome, as they felt unprepared for the pressure of service, and the hours that go with the hospitality business. Saturdays and Sundays would arrive and the trainees, like any other Gen Z, would decide they had worked enough and not pitch.

I think that in hindsight a lot of these behaviours come from a lack of structured education. It is deeply concerning to see the poor education, communities in South Africa are receiving. These communities do not have the same educational opportunities that countries such as Zimbabwe enjoy, and this is creating a major disadvantage for them. It is crucial that action is taken to ensure that all South African children receive a quality education, regardless of their socio-economic background. Without this I fear for the future of our workforce and South Africa’s ability to compete in the wider world.

Guests can be brutal, and they were indeed tough on the trainees. They had high expectations and certainly did not cut them any slack. I guess the venue sets the expectations and it was disappointing if we didn't meet them.

The trainees dropped like flies, but I said from day one that if I ended up with one amazing recruit, I would be happy. We ended up with 15 amazing recruits and I would say that although it was hard work and tough on my staff and trainers, we have ended up with a bunch of people that truly are the salt of the earth and the core of our business.

Penny Streeter OBE's Training Program at Benguela Cove

...take on unskilled staff and train them up to be hospitality staff.

weddinghoneymoon

DESTINATIONS

Book your dream destination today and create memories that will last a lifetime!

Looking for a one-of-a-kind wedding destination that offers the perfect blend of sophistication, romance, and adventure?

Look no further than the Benguela Collection, which includes Mannings Heath Estate, Leonardslee Lakes & Gardens and the beautiful Benguela Cove Lagoon Wine Estate!

Located in the heart of the Western Cape, Hermanus & West Sussex, Horsham, these two stunning venues offer unparalleled beauty and luxury for your special day. With world-class golf courses, awardwinning wines, and breathtaking scenery, Mannings Heath and Benguela Cove are the perfect places to say, "I do" and start your new life together.

And when it's time for your honeymoon, the Benguela Collection has two luxurious options for you to choose from. Benguela Cove Lagoon Wine Estate, with its stunning lagoon views and elegant villas, offers the ultimate romantic getaway. Enjoy private wine tastings, pontoon cruises, vineyard tours and intimate dinners overlooking the Moody Lagoon.

Or, if you're looking for something more traditional, Leonardslee House at Leonardslee Lakes & Gardens is the perfect place to unwind after your wedding. With luxurious suites, beautiful gardens, and exquisite dining, it's the perfect place to relax and indulge. Take a stroll through the lush gardens or explore the beauty of the surrounding countryside.

Benguela Cove LagoonWine Estate

Insights from the 2023 Harvest Season

As always, each season and harvest is unique, and Benguela Cove Lagoon Estate in South Africa never fails to learn and experience something new from mother nature. The 2023 harvest season had extreme challenges with aboveaverage rainfall during the harvest period. However, with good planning and extra effort from all team members, the estate managed to harvest in ideal windows and was impacted far less than other wine farms in region.

The estate started with harvesting the Chardonnay for the Cap Classique about two weeks earlier than in 2022. The final ripening stage was very cool, with several cold fronts passing by. Currently, the estate is 99% finished with harvest, with only the Petit Verdot still to be harvested. This should take place in the next week to ten days as they wait for optimum ripeness on this important variety.

The growing season, which is the backbone of the year, was not ideal compared to the previous season, indicating a challenging season ahead. A cold winter is essential for the vines to go into a good dormancy to achieve uniform budding when waking up. This was mostly evident on varieties such as Chardonnay and Shiraz, which can be very sensitive when they don’t receive enough chilling during winter. Fortunately, with

early intervention and manipulation, the estate was able to minimize the effect, with no negative visible results.

The growing season from September till late November was dry but cool, with below-average rainfall. Well-scheduled irrigation techniques and the benefits of the cover crop mulch ensured that the vines were never stressed, yet a less vigorous but perfectly balanced canopy was created.

In mid-December, the weather made a sudden change, and the estate received over 50mm of rain in a short period of time. This was mostly ideal and came with perfect timing as most of the varieties were at variation and in the growth cycle where water supply is the most crucial. It also came with increased disease pressure, especially Oidium, Downey Mildew, and Botrytis. Fortunately, the estate's preventative spray programme safeguarded the crop through this challenging period, with no negative effect.

The estate applied normal practices such as cover crops and release of beneficial insects for Mealy Bug control, as we know from experience it works! High quantities were released in the early stage to reap the benefits of multiplication in their life cycle. New plantings of 2022 look promising and will be trellised this 2023 season. Maiden crops from Block 11 A Pinot Noir came in perfectly, and the estate looks forward to the new addition in the cellar.

Soil preparation took place in February 2023, with ideal conditions after consultation with soil scientists and relevant experts. About 3.5 hectares were deep ripped at a depth of 1.5 meters. Extreme care was taken to avoid the uplifting of deeper clay layers, and optimum direction for natural drainage was implemented. Varieties to be planted in 2023 will be Chardonnay, Cabernet

Sauvignon, and the addition of a small block of Alvarinho.

Benguela Cove went through several audits this year, and the estate is proud to say that it all went well. Although audits are always nerve-wracking, they ensure that the estate stays on top of its game both with labour and farming practices. Current practices include after-harvest fertilisation to replace the nutrients, planting of the new season cover crop, which mainly consists of Oats, Barley, and Rye.

Additionally, Lupins will be added to new plantings to increase the nitrogen content.

New vineyards will receive their trellis system, with planting to follow in late winter.

In summary, the 2023 harvest was definitely challenging, but Benguela Cove Lagoon Estate looks forward to unique wines from this cooler season. With the expertise, knowledge, and dedication of the team and the estate's practices, they are sure to produce exceptional wines that represent the best of South Africa.

We would like to welcome you to our wine lounge, where sophistication meets indulgence. Immerse yourself in a world of pleasure as you savour the finest wines from our sister estate in South Africa, Benguela Cove Wine Estate.

What you can expect from our new Wine Lounge

Our wine experts are on hand to guide you through our extensive wine list, showcasing a carefully curated selection of vintage and rare drops. Whether you're seeking a romantic evening for two or an extravagant celebration with friends, our wine lounge offers a truly unparalleled experience that is sure to leave a lasting impression.

Sip, savour and indulge in the ultimate wine experience.

THE NEWLY RENOVATED VINEYARD KITCHEN RESTAURANT

Our newly renovated restaurant is a place where gourmet dining meets beautiful views, offering a delightful experience for your taste buds and your senses. Featuring a variety of mouth-watering dishes that will surely satisfy your cravings. From roasted meats to fresh salads and delectable desserts, our menu is crafted with love and attention to detail. Vegetarian options are also available. Come and enjoy a perfect weekend with your loved ones and create unforgettable memories with us.

Where we are in our WineEnglishJourney

As we get closer to our first-ever English wines

The anticipation is building as the release date approaches, and wine lovers can't wait to taste the unique flavours and aromas that only an English wine can provide. The Leonardslee vineyards are a testament to the dedication and passion of the team, who have worked tirelessly to create something truly special. The release of the first-ever English wines from Leonardslee Vineyards in July 2024 will mark a historic moment in the UK wine industry, and wine lovers around the world will be eagerly waiting to get their hands on a bottle.

To be part of our exciting English wine journey, stay updated by following us on our social media channels or subscribing to our newsletters. You'll receive regular updates on our progress and be the first to know about our upcoming releases and events. Join us on this journey as we continue to innovate and produce the highest quality English wines.

Nestled in the rolling hills and lush greenery of Mannings Heath Estate in the UK, the Leonardslee vineyards are a hub of grape-growing activity. The team at Leonardslee Vineyards has been working hard to perfect the art of grape-growing, nurturing the vines with care and attention to produce the best possible grapes.

This is a crucial time for the vineyard as the team must carefully manage the growth of the vines to ensure that each grape receives the right amount of nutrients and water. They must also take care to protect the vines from pests and diseases that could harm the crop. The team's meticulous attention to detail during this stage will ensure that the grapes mature into the highest quality fruit, which will produce the best possible wine.

The team is diligently monitoring each grape cluster to ensure that they are developing to their fullest potential. As the season starts to change from winter to spring, the vines will start the flowering stage, where small buds are blossoming into beautiful white and yellow flowers that will eventually transform into grapes clusters. The team's careful management during this stage is essential, as it will determine the quality and quantity of the grapes harvested later in the season. The team is ensuring that the vines receive the proper nutrients, water, and protection from pests and diseases to ensure that the grapes mature into the highest quality fruit possible. Keep an eye on our social media and website for our Harvest Party dates.