Hattingley Valley invited Vineyard Magazine and other members of the wine press to an in depth behind the scenes look at the vineyard and winery.
INSIDE
Inside the bottle revolution
Vineyard attends Vini d’Abbazia
Wine bottling and labelling update
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EDITORIAL
Editor: Rebecca Farmer vineyard.ed@kelsey.co.uk
Features: Malcolm Triggs
GRAPHIC DESIGN
Jo Legg Flair Creative Design jo.legg@flair-design.co.uk
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The launch of Cobham House Rosé and a PIWIs in the spotlight.
Matthew Jukes
Indelibly English but making waves overseas. 28 The agronomy diary Tips for hitting still wine potential.
The Vine Post Potted vines for infilling. 38 Representing you Record still wine performance. 40 Unlocking the aroma of wine
Wine aromas come from three primary sources: grapes, fermentation, and aging. 54 Oxney expand their fleet
In June Oxney, expanded their fleet of machinery to include a new Provitis PA 5000 lifting and tying machine.
13 Understanding the allure and identity of Pinot Noir Pinot Noir Symposium, Oxford 2025.. 36 Fruit Focus 2025
Dr Belinda Kemp explained that there are three vineyards at NIAB. Each vineyard has a different focus with one focussed on bio stimulants and bio control.
51 Inside the bottle revolution
Glassworks International is changing the game for UK wine producers.
Front cover image: Hattingley Valley
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Features
Sparkling in style Hattingley Valley invited Vineyard Magazine and other members of the wine press to an in depth behind the scenes look at the vineyard and winery.
Shedding light on the forest floor
Farming and estate management is all about teamwork. Working closely with a trusted contractor can also pay dividends.
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A masterpiece of cooperation Vineyard magazine ventured beyond the UK to sample some of the wines, attractions and stunning countryside of Lazio, Italy at the splendid Vini d’Abbazia event.
Wine bottling and labelling update
Wine bottles and labels have been generating some interesting news items over the last 12 months. Vineyard Magazine rounds up some of the most important stories from at home and abroad.
From the editor
“The elegance of honesty needs no adornment.”
Mary Browne (Wimbledon Ladies Doubles Champion, 1926)
The recent controversy at Wimbledon and in other global events made this quote seem quite poignant this month.
A recent seminar presented research results that indicated that the popularity of sparkling wine as a global category was in part due to consumers feeling confident with their buying choices.
The wine world has for centuries been open to only an elusive few. The world has changed and everyone has to rapidly adapt to keep up. One of the greatest weapons at our disposal is openness and honesty. A visit this month (page 18) reminded me that these qualities when applied to the process of winemaking can be intoxicating. When welcomed into the process from the vineyard to the winery the consumer feels they not only want to linger in this world but that they want to explore further.
I have lost count of the number of times I have been told, “I don’t know that much about wine,” and yet when these same people talk about the wines they buy and enjoy drinking they are actually really engaged. They know the flavour profiles they like, the ones they don’t and they very often know the style of winemaking they most prefer. Sometimes however the wine world makes them feel that their opinions are not valuable and yet to the producer the opinions of customers who will keep coming back are so vitally important.
Honesty is also the common name for the Lunaria annua plant. Some consider this plant a weed and yet it provides beautiful pink fragrant flowers in spring and develops seed pods that turn silvery and provide plenty of interest as the season turns autumnal. The lesson from nature is that honesty has value in every season and by looking at things from an unconventional perspective everyone can benefit.
The wines of England and Wales honestly represent the soil, climate and skills of those who produce an elegant drinking experience with each glass that is enjoyed. There is room in the wine world for everyone. England and Wales are perfectly placed to lead this movement.
Flying the flag for English wines overseas
Leonardslee Family Vineyards has been flying the flag on the continent for English wines with a period of success overseas. The English sparkling producer has seen remarkable interest from international markets as the brand celebrates its first birthday.
In Paris, Leonardslee took part in Brit Pop, a new event in the home city of French gastronomy where English food met with English wine for a special pop-up over two nights. Taking place at Au Passage, chefs Angelica Golten and Elly Polhill served their takes on classic British dishes using seasonal French produce and English cheeses, each dish paired with a different English wine. Leonardslee chief winemaker Johann Fourie was one of four winemakers in attendance to reflect the broad spectrum of English wine and styles.
Leonardslee has also been part of two prestigious European embassy events to
mark the King’s official birthday, taking a key role in the line-up of home-grown products on display at the official Embassy birthday parties. In Paris and Oslo, Leonardslee was one of the brands chosen to showcase the growing quality and capabilities of English wine producers, with sparkling poured to prominent guests at both locations.
In Norway, at the King’s Birthday Party Leonardslee treated guests to its Blanc de Blancs, as well as a sampling collaboration with Land Rover. The British Embassy event in Oslo was well-timed, coinciding with the first European listing for Leonardslee Blanc de Blancs at the Vinmonopolet, the Norwegian monopoly.
All three Leonardslee wines were on show at the British Embassy in Paris. The King’s official Birthday Party was attended by 2,000 high profile society guests who were able to enjoy Leonardslee English sparkling wines in the beautiful garden setting.
Leonardslee’s Chief Winemaker
Students get a taste of agri-tech careers
Over 180 secondary school students experienced how science and technology impacts the food we grow at an event funded by Growing Kent & Medway on Friday 4th July.
The event, held at Canterbury Christ Church University and coordinated by the STEM Hub, was part of an initiative aimed at inspiring a new generation of young people to consider a STEMrelated career in food and farming.
Hands-on workshops throughout the day highlighted the vast array of exciting careers and opportunities in the agri-tech sector in Kent and Medway. A keynote talk by APS Produce showed the science involved in growing 91 million tomatoes each year, from high-tech climate control data management to the growing role of robotics.
Practical sessions allowed students to explore diverse careers, including,
◆ Artificial intelligence and data scientists monitoring crops for diseases
◆ Technologists using 3D food printers to make tasty snacks
◆ Geneticists breeding tastier or more drought-tolerant strawberries.
Students aged between 11-13 years from 11 different schools around Kent and Medway attended the free event.
Teacher Sharon Dawson, of Herne Bay High School said: “The event has opened the students’ eyes to things they may not have known existed. They would never have known there were robots being used to test if tomatoes were ripe! They may really like computing, programming and robotics, and would never have previously linked them to how we produce sustainable food.
“I think many of them associate growing tomatoes with their granddad’s shed, but they don’t understand the engineering technology involved in growing!”
The event was delivered by The STEM Hub, Canterbury Christ Church University, which coordinates the STEM Ambassador Programme across the South East to inspire young people in science, technology, engineering and mathematics.
Professor Mohamed Abdel-Maguid, Pro Vice-Chancellor for Education, Student Growth and Global Engagement at Canterbury Christ Church University, said: “Farming and food production are changing fast. They are now high-tech industries where engineering, science, innovation, data and sustainability come together. Our STEM Hub event gave young people a real, hands-on glimpse into that future.
Big Farmland Bird Count shows farmer-led conservation is working
The results of this year’s Game & Wildlife Conservation Trust (GWCT) Big Farmland Bird Count (BFBC) point clearly to the success of agri-environment schemes such as the Sustainable Farming Incentive (SFI) and make a strong case for Government continuing to invest in farmer-led conservation, in order to meet nature recovery targets.
The 2025 Big Farmland Bird Count was launched on 7 February by farmer and TV personality Adam Henson on his Cotswold Farm in Gloucestershire.
Run by the GWCT since 2014, and sponsored by the National Farmers’ Union (NFU), the BFBC encourages farmers and land owners to go out and count the species and number of birds on their land during a two-week window in February every year.
During the 2025 BFBC a total of 358,913 birds, belonging to 125 species, were recorded across 699,869 acres (283,227 hectares) of farmland by 1,369 farmers, land managers or their helpers.
There were notable decreases in sightings of some species, including red-listed fieldfares which were down 52%, long-tailed tits which were down 27%, and curlew with a 25% drop, year-on-year. On a positive note, recordings of red-listed common gulls were up 112% and sightings of amber-listed kestrels had increased by 182%.
In total 145,681 red-listed birds were counted including 26
Numbers of red-listed fieldfares recorded during the BFBC 2025 were down by 52%
different species. Of these the most abundant were starling, lapwing, common gull, linnet and fieldfare.
Andrew Goodall, a bird expert and enthusiast, who helps farmers in East Anglia with their surveys, carried out 32 counts this year –more than two a day and a record-number for any BFBC participant.
Grass fields - a hotspot for birds
Taking part in the launch at Adam’s Cotswold Farm Park, Andrew counted the birds he saw on the day. It was the first time Adam and the Cotswold Park Farm have taken part in the BFBC.
Andrew said: “We walked through a variety of habitats including arable, hedgerows, scrub and grassland. Stopping and listening to presentations enroute did allow me the opportunity to scan the fields and bushes for birds. It was pleasing to count about 20 Redwing flitting through the bushes in search of food. These birds like their cousins, the Fieldfare visit us from Scandinavia for the winter. Redwing will feed on grassland, also woodland and under scrub in the leaf litter, so untidy areas are great for these beautiful thrushes.
“The grass fields seemed to be a hotspot for birds on Adam’s farm. Sheep were grazing and in with them was a large flock of starlings, about 120 birds, also feeding with 30 Fieldfare. What was more pleasing was a mixed feeding flock of Lapwing and Golden Plover.
“No rarities were noted on the walk, but it isn’t about the rare, as so much can be learned from watching common birds and of course the count provides a valuable opportunity to take a snapshot of what is on your farm in February each year.”
Of the 1,369 farms where counts took place this year, 65% were in agri-environment schemes, and nearly half undertook supplementary feeding of birds in winter and many had planted wild bird seed mixes on their land to provide food, both of which are options in SFI.
Need to show schemes offer 'value for money'
The GWCT’s Director of Advisory and Education Roger Draycott said that confirmation in the Chancellor’s Spending Review that funding for the Sustainable Farming Incentive (SFI) had been secured until 2029 was critical to UK nature recovery.
He added: “Of immediate concern are the several thousand Countryside Stewardship agreements that expire on 31 December – thousands of hectares of valuable habitat could be lost unless Government provides urgent reassurance to these farms that SFI will be available to them next year.
“To ensure further investment beyond that, we need to demonstrate as a sector that these schemes are delivering value for public money. One of the ways farmers can do this is by taking part in the annual BFBC.”
“We were delighted by the number of farmers across the UK who entered the BFBC this year demonstrating a strong engagement with the wildlife on their farms. Our farmland birds continue to decline nationally and we will only reverse that trend if farmers, who manage 72% of the UK’s countryside, are encouraged and properly funded to implement conservation measures on their land.
“Many of the options in the SFI are based on GWCT science. They are well-funded and well designed to fit in around modern farming systems and I would encourage farmers to apply for the scheme when it reopens.”
Wales
In Wales, 34 farmers and land managers counted a total of 4,565 birds, belonging to 81 species, across 14,152 acres (5,727 hectares) of farmland. The most abundant species spotted were starling, jackdaw, house sparrow, wood pigeon and robin.
In total 1,784 red-listed birds were recorded, belonging to 16 different species. Of these the most abundant was starling.
Of the 34 farms where counts took place this year, 14% were in agri-environment schemes, 45% undertook supplementary feeding of birds in winter and many had planted wild bird seed mixes on their land to provide food.
Scotland
In Scotland, 72 farmers and land managers counted a total of 13,345 birds, belonging to 97 species, across 77,962 acres (31,550 hectares) of farmland. The most abundant species recorded were wood pigeon, jackdaw, chaffinch and rook.
In total 3,667 red-listed birds were counted including 19 different species. Of these the most abundant was lapwing.
Of the 72 farms where counts took place this year, 29% were in agri-environment schemes, and 58% undertook supplementary feeding of birds in winter and many had planted wild bird seed mixes on their land to provide food.
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Domaine Duroché and Danbury Ridge Wine Estate have entered into a partnership that brings together two families united by shared values of precision, place, and innovation. The result will be a limited release of Pinot Noir made at Danbury Ridge, showcasing a carefully selected parcel from one of the estate’s vineyards in the Crouch Valley.
For Duroché, the Crouch Valley offered a terroir both parallel and distinct – a marginal, maritime-influenced climate with a long
A Franco-British collaboration
growing season and slow, even ripening, increasingly reminiscent of historical Burgundy vintages. However, it is the team at Danbury Ridge that, by combining deep local knowledge with precision and commitment, fully unlock the potential of the region’s distinctive climate and complex geology. This collaboration marks Pierre Duroché’s first winemaking project beyond Gevrey-Chambertin, where his domaine has earned a reputation as one of Burgundy’s most respected.
For Danbury Ridge, the partnership represents a natural progression of its vision and a valuable exchange of expertise, a conversation between old-world tradition and new-world ambition. It affirms the estate’s potential through the perspective of one of Burgundy’s most thoughtful, terroir-focused winemakers, while encouraging shared insight and a deeper understanding of how this unique corner of Essex expresses itself through Pinot Noir.
The wine will be vinified and matured at Danbury Ridge by Pierre Duroché and winemaker Liam Idzikowski, who will oversee the fruit throughout the growing season. Liam brings an intimate understanding of the site and a quietly meticulous approach that has helped establish Danbury Ridge as a benchmark for English still wine. Pierre will travel to Essex in October to join Liam for the harvest and winemaking, allowing them to craft the wine together. Both embrace a low-intervention approach, viewing their role as one of guidance rather than control, allowing the vineyard and vintage to
Though produced in very limited quantities, the cuvée represents a broader convergence of regions, traditions, and philosophies. Above all, it is a celebration of shared passion – for English terroir, for Pinot Noir, and for the commitment to exploring potential.
Flint Wines will exclusively release and distribute the small batch cuvée, with the first wine available from 2028. Allocations will be extremely limited and offered to selected clients.
Liam Idzikowski
Pierre Duroché
River Crouch
Understanding the allure and identity of Pinot Noir
Pinot Noir Symposium, Oxford 2025.
From 9-12 July, vignerons, academics, scientists, cultural commentators, and wine industry executives arrived in Oxford from all corners of the world to explore the past, present and future of pinot noir grape-growing, winemaking and market positioning.
Based at St Cross College, the symposium featured a visit to Hundred Hills Vineyard, lectures, tastings, workshops, networking and detailed discussions about the appeal and future challenges of pinot noir wine.
The steering committee chaired by Professor Jacqueline Dutton from The University of Melbourne, brought a number of leading names in pinot noir production and commentary to the symposium, including Jasper Morris MW, wine writer Elaine Chukan Brown, Nigel Greening from Felton Road, Boris Champy of Domaine Boris Champy, Gavin Carver from Freedom of the Press and Pauline Vicard of Areni Global.
Vinescapes’ CEO Dr Alistair Nesbitt led a panel discussion about the ‘Impact of Climate Change on Pinot Noir Identity’ alongside Honorary Professor Steve Dorling and Professor of Chemistry and Enology, Regis Gougeon; and later joined colleague, Vinescapes’ Marketing Manager and PhD candidate Kerrie Lyons, to present digital opportunities for pinot noir producers to collaborate and cooperate across borders.
“The symposium brought together some incredible minds in economics, anthropology, sociology, consumer theory, history, geography and numerous scientific streams to analyse what sets pinot noir apart in modern day markets, and the reasons so many people who make and consume wine hold a special place for pinot noir,” said Alistair.
“The reality of climate change and how it will transform pinot noir wine production as degree days increase was a key message of the panel and presentation.
“It also outlined the opportunities and the possibilities regenerative viticulture, collaboration and technology can provide to wine producers as they navigate changes in growing conditions.
Some of the key ideas which emerged from the conference included:
◆ the need for more interconnectedness and a dynamic dialogue between producers, industry, scholars and consumers
◆ wine production is in a state of constant change, despite the claims of continuity in tradition from ancient times
◆ the industry will need to continually adapt, rather than maintain rigid regulations about what varieties to grow and how to grow them
◆ the transformation of pinot noir in a changing climate extends to the plant, people and place
◆ the importance for producers and distributors to segment and dissect a diverse market: not every pinot noir drinker is the same
◆ thinking about pinot noir in the plural not singular, will shape the future of pinot noir in many directions
A German blanc de noir and three pinot noir wines from the US, New Zealand and France enjoyed on Day One of the Pinot Noir Symposium
Themes of transformation and possibilities presented many confronting questions for attendees, such as what is pinot noir without Burgundy; what would Burgundy be without pinot noir; and how does the identity of pinot noir change with the adoption of hybrid pinot noir varieties, or with new, emerging regions planting pinot noir such as Essex, Scandinavia or Japan.
Alistair said the role of the scientific community and industry collaboration will become critical for growers as they seek out the best way to manage the impact of climate change.
Arising from this symposium is The Pinot Noir Project. The project includes working groups, additional research programs and opportunities for engagement through upcoming conferences and industry events.
Vinescapes is proud to have been a part of this inaugural symposium and will be an ongoing contributor to The Pinot Noir Project.
Dr Alistair Nesbitt presents to the Pinot Noir Symposium in Oxford, July 2025
A standout moment
The launch of Cobham House Rosé.
It was a pleasure to attend the debut of Cobham House Vineyard, a standout moment for English wine marked by the release of its 2024 Vintage Rosé, crafted entirely from Gamay.
Set in the historic village of Cobham, Kent, this new, family-run estate is poised to redefine what English wine can represent –blending bold values, expert craftsmanship, and a progressive vision. Cobham House is the creation of the Sengupta family, who bring a fresh perspective to the industry. Their mission goes beyond producing exceptional wine – it’s about embracing diversity, championing sustainability, and celebrating modern British identity. A key pillar of their commitment to inclusivity is the Cobham House Scholarship, launched to support minority ethnic students pursuing wine studies at Plumpton College – the UK’s leading institution for viticulture and oenology. It’s a significant and timely initiative aiming to help shape a more representative and accessible future for English wine.
The launch event, hosted at The Greenhouses at One Marylebone in London, perfectly captured the spirit and ambition of Cobham House Vineyard. Bathed in natural light and adorned with vibrant summer blooms, the venue provided an elegant and lively backdrop for the unveiling of the estate’s debut wine – the 2024 Vintage Rosé. Guests from across the wine trade and media gathered to celebrate what is already being hailed as one of the most exciting new releases in English wine.
Limited to just 1,407 bottles, the 2024 Rosé is a bold and assured first offering. Crafted from 100% hand-picked Gamay grapes, it showcases a thoughtful blend of winemaking techniques: 80% of the wine was cold-fermented in stainless steel to retain freshness and purity, while the remaining 20% was matured in seasoned Ruby Port barrels from the Douro Valley, adding texture and subtle complexity. The result is a vibrant, fruit-driven rosé with layers of red berries, crisp acidity, and a refined, silky finish.
Guided by acclaimed winemaker Emma Rice – two-time UK Winemaker of the Year – the wine is already making waves in the industry. Rice describes it as “a quintessentially refreshing English rosé... bursting with ripe summer fruits, layered with finesse.” Its quality has not gone unnoticed: Cobham House Gamay Rosé 2024 is the only rosé to receive a Gold Medal at the 2025 WineGB Awards, marking a significant achievement for a debut vintage and positioning it among the most notable English rosé wines to date.
But the day was about more than wine. Acclaimed poet Theresa Lola gave a moving live reading, and guests also enjoyed a three-course seasonal lunch paired with the rosé, and a custom cocktail menu designed to highlight the wine’s versatility.
With its tagline – “Uncork the Unexpected” – Cobham House is not just introducing a new wine, but a new way of thinking about English wine. Their debut is a confident, creative, and socially conscious entry into the market – one that signals an exciting new chapter for the industry as a whole.
Learn more about Cobham Rosé and the Cobham House Scholarship: DESKTOP www.cobhamhouse.co.uk.
PIWIs in the spotlight
Trade and press gathered for a significant milestone in the UK’s wine calendar with a walkaround tasting dedicated entirely to PIWI grape varieties. Held at West London Wine School, Fulham, the event brought together over 30 wines from pioneering producers, highlighting the growing interest in these disease-resistant varieties that are reshaping sustainable viticulture across Europe and the UK.
PIWI – short for pilzwiderstandsfähig, or “fungal-resistant” in German – refers to grape varieties bred specifically to resist common fungal diseases. These varieties reduce the need for chemical treatments in the vineyard, offering a practical response to increasing environmental pressures and climate challenges.
The tasting was hosted by founder of the West London Wine School, wine educator and Beare Green winemaker Jimmy Smith, who, alongside his team, provided expert guidance throughout the day. The informal,
self-pour format encouraged attendees to explore the wines at their own pace while engaging in conversations around sustainability, innovation, and quality –themes that PIWIs are uniquely positioned to address.
Producers from across Europe were represented, but it was particularly encouraging to see a number of English wineries featured. Among the domestic entries were wines made from PIWI varieties such as Rondo, Savignac, and Solaris, with contributions from:
◆ Yorkshire Heart Wine Estate
◆ Silverhand Wine Estate
◆ Halfpenny Green Wine Estate
◆ Blackbook Winery
◆ Flint Vineyard
These producers demonstrated that PIWIs can thrive in British conditions, offering stylistic range and commercial viability without heavy reliance on fungicides. The event provided a clear case study in how viticulture is evolving to meet environmental
Alice Griffiths
Alice Griffiths is a wine communicator boosting the profile of English and Welsh Wine on social media, under the popular handle of Posing With Alcohol. Alice has worked within the agriculture industry for the past 20 years, spending time as a lecturer and a smallholder before discovering her passion for viticulture, winemaking and wine tasting. Get in touch to have your events featured: ENVELOPE Posingwithalcohol@gmail.com
Alice can be found on social media under @posingwithalcohol on Instagram.
demands, and showed how PIWIs sit at the intersection of sustainability, innovation, and quality – making them a timely and valuable area of exploration for the UK wine industry.
For details of Wine with Jimmy’s upcoming courses and events : DESKTOP www.localwineschool.com/west-london ENVELOPE info@westlondonwineschool.com �� 020 8144 2444
World-class
English but making waves overseas.
“All the world’s a stage”, as some bright spark once wrote. There comes a time in a winemaker’s life when they must decide whether they are going to step onto that world stage or continue to make local wines for local people.
There are only a handful of English and Welsh wines that venture beyond our borders with any conviction, but I suspect the time is right, now, for more wineries to throw the dice. Of course, this requires the entire company to be on the same page, considerable and relentless investment, and for the chosen ‘players’ to be the very best, most representative, and unique wines in one’s portfolio. It is literally a case of best foot forward. So, how many wines can you think of that tick the relevant boxes to step into the unknown and stand a good chance of making their mark internationally? In all truth, there are not as many as I suspect we collectively believe.
To begin with, the backing alone is daunting, so having deep pockets is essential. You can spend three, four, or five years finding distribution, training staff, launching, and then repeat-visiting your targeted countries and their key accounts to establish a foothold. However, once you are on that hamster wheel, you cannot get off for a moment. It is exhausting and repetitive, but if you believe in your
Since Emma Rice’s move from Hattingley Valley, she has been bounding around our trade, helping out those who love handcrafted wines with credible stories, a unique sense of place, and a singular character, to engender fascination and surprise in the taster.
When I first tasted this wine, I was impressed with the lavish packaging and the unusual bottle shape. This is an eye-catching number, to put it mildly.
But, of course, I only care about the contents, and in the case of this rosé, it breaks new ground for a couple of relevant reasons! For a start, it is made from 100% Gamay (which is in itself an incredible rarity on our shores), and it is fermented in old Ruby Port barrels from Portugal, making it truly unique! The flavour has a wickedly enticing Gamay halo of hedgerow fruit and cherries with a hint of spiciness and greenery that adds to its depth of field. In addition, the barrels do something intangible and imaginative around four seconds into the experience. They appear to add a hint of exoticism and juiciness!
This is a delicious, inventive, unique and involving wine, and with only 1407 bottles produced, it has a cache that will appeal to collectors and geeks alike. I think it would floor curious sommeliers and give chefs a new flavour to think about, too, and this makes it a dead ringer for this month’s theme.
wines and they are beautiful enough to give it a go, the only person getting in the way of their success is you.
You must trust in your wines. If this challenge is not appealing, you can skip to this week’s recommendations, which all work remarkably well whether you drink them in Hastings or Honolulu. If you are interested in giving it a go, you will find yourself representing the UK abroad. This involves cheerleading for our entire wine trade, telling a national story, and, in the same breath, championing your labels. I take my hat off to you.
We produce a significant number of world-class wines in the UK, and we cannot hope to sell them all domestically. Some have made the bold decision to break into new markets, and with success! We need more brave souls with outstanding wines to do the same. You will find this a Sisyphean task to begin with, but when the groundwork is done, and with good partners and a decent slice of lady luck, you will find the rewards are incredible.
This month, I have selected three wines that I believe are indelibly English, world-class, from a flavour perspective, and that possess the flair and uniqueness that enable them to make confident and memorable waves overseas.
2014 Roebuck, Rare Expressions, No.96
Approx. £95.00 www.roebuckestates.co.uk
The Wine Yard Farnham
My second discovery this month is another small production wine. Only 1,600 bottles of this 2014 vintage were carefully secreted in the Roebuck cellar. Roebuck Estates Head of Viticulture, Jake Wicks, noted: “We tasted the wine every year to assess its evolution in bottle”. After 96 months on its lees, it was deemed to be at its peak of perfection. After 24 months on cork, we find ourselves here today.
Made from 47% Chardonnay, 38% Pinot Noir and 15% Pinot Meunier, and with a hint of oak, superb acidity and a gentle 7g/L dosage, this is a grand wine with stunning generosity and ample upholstery. It is every bit as complex and layered as any elite international sparkler, yet it retains its indelible English signature of our green and pleasant land, making it unique and entirely relevant on a global stage.
2023 Marbury, Crouch Valley Chardonnay
£38.00 www.stswithinswineshippers.comt
I wonder if this wine’s international connections make it too obvious a candidate for this month’s piece. Regardless, it has just been launched, it is drop-dead gorgeous, and it could sit on any wine list in any country in the world, so it already possesses the skills, and it is another debut creation!
Made by Charlie Holland in his new position as the Jackson Family Wine’s special envoy, with a directive to enchant and captivate those who come under Marbury’s spell, this wine is not what you might expect. You can bet your bottom dollar that when you taste one of the 2,000 bottles produced, it is likely to be one of the most discreet, elegant and refined Chardonnays of the year. Not just English either. You can compare this diaphanous white wine with any of its international counterparts, and it maintains its sophistication, balance and poise.
The 12.5% alcohol, slight, 15% new oak and silky Crouch Valley fruit make it a mesmerising and entirely convincing first foray for this Californian wine dynasty’s English adventure. It doesn’t need to find its way to a world stage: it was born there.
Sparkling in style
Hattingley Valley is exceptional. For over a decade this family owned vineyard and winery located near the Georgian Town of Alresford has produced wines with a singular focus on quality. In celebration of English Wine week, Hattingley Valley invited Vineyard Magazine and other members of the wine press to an in depth behind the scenes look at the vineyard and winery.
Most vineyards in the UK are in a rural location including Hattingley Valley. With collection at the local train station by Hattingley partner company global Chaffeur service Blacklane it was possible to effortlessly travel to the vineyard without once thinking about having to drive. Hattingley and Blacklane have teamed to offer bespoke transport solutions for all those wishing to experience the detailed tour and tasting experience with door to door service available through the Hattingley Valley website.
Opening the proceedings Simon Robinson, the owner of Hattingley Valley, explained how vines first came to be planted at the Hampshire site. Whilst looking for a diversification project for the mixed farming enterprise that comprises over 1,000 acres Simon candidly explained some of the reasons behind the choice of vines and wines as a diversification enterprise. “It is a new and growing area within the agricultural sector and for a farmer it was different to a normal diversification project. Wine is also a product that keeps which is a very attractive proposition within the agricultural sector and finally there are various routes to market for wine including export.” According to Simon it was a conversation with Oz Clarke that really put vines in focus at Hattingley Valley.
There is a strong focus on sparkling wines at Hattingley Valley.
“We want to maintain focus on what we are good at,” said Simon. Speaking about the price of English sparkling wines Simon highlighted that yields are much lower in the UK than other parts of the world with 3 tonnes an acre a respectable yield in England compared with figures of 6.7 tonnes in Provence and possibly more than 13 tonnes in Australia but he was quick to point out that “English Sparkling Wines made in the traditional method are very good value for money with a very high quality premium product.”
Vines were planted at Hattingley Valley in 2008 and there are 7.2 hectares at the site but Hattingley are also supplied with fruit from contract growers across the counties of Suffolk, Essex, Kent, Oxfordshire and of course Hampshire. By forging close relationships with growers in different regions using long term contract growing agreements Hattingley Valley are able to protect against regional variations that might occur. For example, 2022 has been seen as a bumper year for many producers but some vineyards in Essex and Suffolk suffered drought in 2022 which decreased yields significantly. Some parts of Suffolk had as little as 4mm of rain in August 2022. Hattingley Valley has worked hard to mitigate for such vintage variations and to ensure that quality is always exceptionally high. “The best marketing tool we have is what is in the bottle,” said Simon with a confidence that was inspiring.
A look into the winemaking process
With 10 different vineyards supplying fruit, Hattingley Valley are well placed to build complexity into the award winning wines. This starts with the 100 stainless steel tanks that allow the juice to be kept separate and allows a huge variety of options
There are four presses at Hattingley able to take 13.7 tonnes of fruit in one load, allowing the winery to process a maximum of 39 tonnes a day at harvest. Since fruit is coming in from multiple locations and as Hattingley are also contract winemakers for a small number of like-minded vineyards, this raised questions about the logistics of how this works. “With a great deal of diplomacy and a lot of constant communication,” was the pragmatic answer from Rob MacCulloch MW, Head Winemaker at Hattingley Valley.
With 10 different vineyards supplying fruit, Hattingley Valley are well placed to build complexity into the award winning wines. This starts with the 100 stainless steel tanks that allow the juice to be kept separate and allows a huge variety of options for Rob MacCulloch MW. Rob, who has made wine in Australia, New Zealand as well as Europe explained that acidity is the biggest factor in winemaking in England and Wales. “The acidity levels we see are well beyond what would be experienced in places like Ausralia and New Zealand. For example, the Chardonnay comes into the winery with 16g of titratable acidity which is double what would be found in Sauvingnon Blanc in New Zealand after full malolactic conversion we could still finish with 11g and a pH of 2.8,” Rob explained. <<
Simon Robinson
<< “We have a philosophy to master the blend,” said Simon. With this philosophy in mind every year, each harvest is examined in detail to find the best way to treat the specific grapes. The use of malolactic conversion is a perfect example of this adaptable winemaking. “In 2023 we had a wet summer which produced soft flavours and soft acids,” said Rob. As a result, only 5% of the wine went through the process of malolactic conversion in order to prevent the fruit flavours being overpowered but in 2024, 70% of the wine went through the process. Rob was willing to talk about other winemaking choices such as the use of red wine yeast for the chardonnay grapes with Burgundian yeast the choice for the Pinot Noir. “Blend theory takes one month at Hattingley Valley,” said Rob with pride and all the wines in the Hattingley Valley portfolio benefit from the same level of dedication. “Our hallmark wine is the Hattingley Reserve but just because it is our most available wine does not mean it is any less cared for,” Rob explained.
Winemaking in England and Wales is still a very new industry and whilst the wines produced are consistently winning awards and gaining in prestige the area in production is small compared to the global industry. Rob pointed out that this can cause issues for wineries in sourcing equipment because some companies are not set up to supply the smaller market of England and Wales. There are also positives from
In another example of imaginative winemaking the Hattingley portfolio also includes Entice, a dessert wine that involves the grapes being hand harvested and then frozen before pressing
this position on the global stage. Tradition can limit the collective wine imagination whereas “we don’t know what we can achieve and what we are not supposed to do,” Simon explained with a smile.
In the winery Rob explained that in the future Hattingley Valley may trial wild ferment at tirage. “It will add stress and risk, but it is a trial we want to undertake because we believe it improves mouthfeel and adds complexity. There has been some evidence of this, but we need to see how it will work in the bottle,” he said.
In another example of imaginative winemaking the Hattingley portfolio also includes Entice, a dessert wine that involves the grapes being hand harvested and then frozen before pressing. Made from 100% Bacchus grapes and involving a complex production method this wine is produced in very limited batches. “Every year I ask the winemakers if they can make two batches of this wine and every year the answer is no,” added Simon with a smile.
Entice is a unique dessert wine with a balanced flavour profile offering notes of honeysuckle but also citrus. The suggested pairings include blue cheese or summer pudding. It is an incredibly popular wine and is often sold out. It is one of those wines that has a dedicated following of admirers. “We support employees who want to go overseas to experience different techniques and harvests,” said Simon. One such trip working in New Zealand was the initial inspiration for the Entice dessert wine.
In the vineyard Rob explained that the vines sit 40cm above the chalk seam for which Hampshire sparkling wines have become famous. There is also a significant flint content in the soil. Not only is the flint a problem in cultivation with the use of machines but these so called “Hampshire Diamonds” have even caused a stubble fire on the farm.
The ever-prepared team at Hattingley have therefore undertaken a smoke tank test just in case lightening does strike twice.
The vineyard sits 190m above sea level with a cool breeze and has suffered very little from frost damage. There has not been any significant predation of grapes from badgers but in 2023 and 2024
the later Chardonnay grapes suffered some bird damage “this was probably because the wet weather had affected the natural food sources for the birds and they turned to the grapes. We will wait and see if the birds return to the hedgrerows in 2025.” Hattingley is surrounded by fruitful hedgerows and Rob has a working theory that this may be acting as a reservoir for fungal infection in the vineyard.
One of the ways the vineyard measures the disease pressure in the vineyard is looking at a part of the site that suffered bomb damage.
During World War II it was common for bombs to be off loaded over areas that were close to the coast before planes returned to base. One of these craters sits in the vineyard and “where the lower lying land is slightly more sheltered it is a good place to monitor disease,” said Simon.
Rob has been at Hattingley three years and “Chardonnay has been the highlight each year,” he said. There are four clones of Chardonnay at Hattingley Valley. 131 has a citrus flavour profile with clone 76 lime acid driven in contrast. The 2025 flowering has been good but due to poor carry over from the 2024 the inflorescence have not been large. “Next year looks very promising,” said Rob.
Simon, Julia Trustram Eve and Oz Clarke
Rob MacCulloch
CROWN CAPS
WIRE HOODS
Chris Ungar
<< global trends. “Norway is one of our markets and our brand is becoming more recognisable in other overseas markets,” said Chris. “We are the largest UK exporter to Norway and the USA and Japan will be big export markets,” added Simon. This ever-increasing brand awareness means that opportunities are constantly evolving for Hattingley Valley.
Rob explained that the best performing Chardonnay clone on the site in Hampshire is 121 but the clone 95 on 125 rootstock in the free draining sandy/clay soil in Kent out performs the 95 Clone on SO4 rootstock in Hampshire. In Hampshire the Chardonnay is picked in late October and is the last fruit into the winery. In a rare glimpse into the mind of a winemaker Rob explained that his first taste of a tank is done blind so that he can really experience what is happening and then he looks to the numbers behind that initial first taste. The Chardonnay has peak fermentation at 16 degrees and Rob explained that he feels the taille can be a very valuable blending element for English wine. Rob is clearly passionate about English wines, describing their texture as “dancing over the tongue” he clearly emphasises that the wines from England require winemakers to work differently and with different varieties.
Pinot Meunier was a new variety for Rob to work with. With a peak ferment of 17 degrees Rob explained that the Meunier adds an earthy flavour to the blend and that the wine is lees stirred before blending which adds complexity to the wine.
“The UK is globally a big market for wine, so we have a big domestic market,” said Simon. Hattingley is also a brand with a growing international presence. The export market was one of the original reasons Simon looked to vines and wines as a diversification project. “About 8% of our total crush is exported,” said Chris Ungar Sales and Marketing Director at Hattingley Valley.
According to figures shared by Yvette Van Der Merwe, President of the OIV, global sparkling wine consumption has increased by 108% since 2002 with consumers willing to pay more for a premium product. Hattingley Valley is perfectly placed to capitalise on these
Chris is also part of the board at WineGB and Chair of the Wines of Great Britain Export Council. This group consists of eight producers ranging in size, “we are a working group for anyone who shows interest in the export market and we are really conscious of new producers who may want to venture into the export market,” he said with a warm smile. Chris pointed out that whilst attending the 2025 Prowein event in Germany, there was significant awareness of English Sparkling Wine. “The event was good for active development but there was also incoming interest and enquiries,” he said.
John Oldham the 17th Century poet once said “All your future lies beneath your hat.” Beneath the numerous awards and accolades that the Hattingley Valley wines have received over the years lies a place of passion where there is a confidence that every bottle that is produced is representative of the hardest work and the utmost effort. From the vineyard and the winery through to the marketing team there is also a sense that the Hattingley Valley story is an open book. A book which the team at Hattingley Valley want to share.
Hattingley have actively worked to invite everyone to join in the story of wine by dispelling any sense that wine is a mystery to be understood only by the elite. There is a desire to impress every single person who opens a bottle be it the Hattingley Reserve, Kings Cuveé or dessert wine Entice. The ethos is quite literally enticing.
Shedding light on the forest floor
Farming and estate management is all about teamwork, and that shouldn’t only refer to the workforce directly employed on the farm or land.
Working closely with a trusted contractor can also pay dividends, particularly when they share your aims and understand what you are looking to achieve.
When Steve Clout, estate manager at Twyssenden Manor, Goudhurst, wanted to build a new pheasant pen on the edge of a small area of woodland to support the estate’s shooting enterprise, he asked South East Forestry to thin the trees so that the project could go ahead.
Jon Davies, who runs the highly regarded forestry business with partner Dave Holmes, opened up the formerly dark and overstood woodland, bringing light into the canopy and providing a better environment for the birds as well as clearing space for the new pen.
That led to a discussion with Steve about the other areas of woodland at Twyssenden Manor, which Jon said had not been thinned or managed since well before new owner Lloyd Amsdon took over the estate, which is home to 300 breeding sheep as well as the game shoot.
Jon and Dave decided to combine thinning the oak with regeneration felling of diseasesusceptible spruce and ash across the estate to allow more light in and give the better quality oaks and other trees more space to thrive. At the same time, they opened up the rides, providing better, drier access for shooting parties.
The result is a healthier environment, not just for the remaining trees but for insects, butterflies and plants, with more light reaching the forest floor and better access throughout. “I was pleasantly surprised
to find that the better trees within the woodland had not suffered from squirrel damage over the years,” said Jon. “Those quality trees now have an opportunity to reach their full potential as they are no longer being crowded out.”
As an additional benefit to the estate, South East Forestry is paying for the timber it is removing as it improves the woodland, which means Twyssenden Manor is reaping a financial reward as well as benefiting from better managed trees.
“In most cases the value of the wood we extract allows us to pay the landowner for the work we do,” said Jon. “We use as much as we can for construction or furniture making, a lot of it for fencing and the rest for firewood or, as a last resort, woodchip for biomass boilers.”
Because South East Forestry has its own woodyard and sawmill at Hawkhurst, it can put the timber it harvests to the best possible use, supplying oak beams and other high quality building materials to a wide customer base, alongside logs for winter warmth.
With teamwork in mind, South East Forestry has since supplied Steve with sleepers for lining a number of ponds on the estate, along with sweet chestnut and oak decking for other projects. “From the initial enquiry about creating more light and warmth for the pheasants, this has developed into a supportive business relationship that has benefited both parties,” said Dave. “And that’s what we are always seeking to do.
“Our approach to forestry is to work in partnership with the landowner to create a healthy, revitalised woodland, provide useful income to the client and channel as much of the timber as possible to high-end, long-term uses that keep the carbon locked up.”
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VINI D’ABBAZIA
A masterpiece of cooperation
Vini d’Abbazia
Vineyard magazine ventured beyond the UK to sample some of the wines, attractions and stunning countryside of Lazio, Italy at the splendid Vini d’Abbazia event. Malcolm Triggs outlines the highlights of an enjoyable three day trip.
Henry VIII has much to answer for. A weekend visit to the Abbey of Fossanova and the surrounding Latina countryside to sample some amazing Italian wines, all with links to the region’s abbeys, highlighted the folly of the dissolution of the monasteries in the 16th century.
The King’s assault on the Catholic monasteries, priories, convents and friaries destroyed a huge amount that was of cultural, artistic and architectural significance and, as the trip to Latina proved, could have been put to good use by today’s winemakers.
Sampling a fine Italian wine, made from Lazio’s signature Cesanese grape and bottled locally, in the cloisters of the stunning Abbey of Fossanova in Priverno, was a rare treat that highlighted the close link between place and taste expressed in skilfully made wine.
The abbey, one of the most significant examples of Cistercian Gothic architecture in Italy, was built between the 12th and 13th centuries on the remains of an ancient Benedictine monastery, a couple of hundred
years before Henry VIII ensured there would never be wine tastings at Battle, Bayham, Tintern or Byland Abbey.
This timeless setting was the venue for the fourth vintage of Vini d’Abbazia, a celebration of rare and historic wines from prestigious Italian and international wineries that was enjoyed by more than 4,000 visitors over three days. Cultural debates and themed masterclasses, held in the abbey’s stunning refectory, added to an event which celebrated rare and historic wines produced by more than 30 wineries linked to abbeys. In the words of the organisers: “This unique event in Italy celebrates the deep-rooted connection between monastic tradition and winemaking.”
A small food and wine ‘village’ outside the abbey itself complemented the main event, but Vini d’Abbazia was unashamedly about wine, its links with its location, its place in the history of Latina and, of course, the pleasure of drinking it. Unlike similar expositions –this magazine’s own Vineyard & Winery Show springs to mind – there were no machinery, equipment, professional or other supplier stands.
The event, conceived by journalist Rocco Tolfa, also features the French network Les Vins d’Abbeyes and is a masterpiece of cooperation, with numerous organisations coming together to promote not just the wine but the region as a whole.
It is held in partnership with Regione Lazio, ARSIAL, Camera di Commercio Frosinone Latina and the Comune di Priverno – in essence the local and regional councils, chamber of commerce and agricultural trade body.
The list of supporting organisations, technical and media partners and others involved in putting on Vini d’Abbazia would take another four or five paragraphs to go through, so instead, here’s the organisers take: “A land of biodiversity, ancient villages, and enduring heritage, the event is a collective effort to promote the region and strengthen Lazio’s identity as a destination for wine tourism.”
Chamber of Commerce president Giovanni Acampora said Vini d’Abbazia represented “a true team effort”, adding: “We must continue working together to build a high-quality cultural offer that encourages year-round tourism based on our unique local assets.”
Glorious weather and the splendid countryside around this predominantly horticultural region added to the weekend’s pleasure, while the journalists present were also treated to a visit to the world’s largest vine maze, a remarkably romantic garden, a chapel housing ancient frescos and one of the area’s best-known wineries.
The food was, of course, amazing, complementing the delicate but well-structured wines and highlighting the versatility of an equally fresh and joyful cuisine – and without a pizza to be seen.
While the late afternoon and early evenings of the three-day trip
were spent sampling wines and attending masterclasses (supported by English interpreters over headphones) at the abbey in Priverno, the days allowed the visitors to sample some of the attractions of this remarkable area south east of Rome and close to the Parco Nazionale del Circeo and the beaches of Sabaudia.
Saturday began with a visit to Limito, the world’s largest vine maze, created in the Antoniana Park by Paulo Carpineti.
Laid out on a plateau 500 metres above sea level, the maze of Bellone and Nero Bueno grapes is surrounded by woods and adjacent to wild flower meadows that would net a UK farmer a small fortune in Sustainable Farming Incentive payments but in Lazio seem to be the norm - and attract no government subsidy. A massive swing and free range cattle add to the artistic feel of this somewhat other-worldly place.
The visit was followed by an al fresco (of course) lunch and wine tasting hosted by the Carpinetis, who produce 500,000 bottles of traditional method sparkling wine a year using Bellone grapes. Lunch was accompanied by a tasting of the family’s excellent Kius Extra Brut.
Sunday was an equally special day, with a visit to the Garden of Ninfa, where relatively unstructured planting made the most of ruins that had once been homes and other buildings but now form a romantic backdrop for flowers and plants.
The Cappella della SS Annunziata, home to frescoes thought to be from the 15th century was followed by a visit to another winery, the Cantina Sant’ Andrea, where exquisite food was paired with some stunning wines and set the group up for its final visit to the abbey for another evening of learning about, and tasting, the wines of Lazio.
Malcolm Triggs listens in
Tips for hitting still wine potential
Favourable weather and early bunch development means some growers
may be able
to produce premium still red and white wines this season. Hutchinsons agronomists Rob Saunders and Will Robinson explain how to turn that potential into a reality.
Warm, sunny conditions through spring and the first half of summer have led to a very early season so far, with flowering over in a few days, and many vines one to two weeks ahead of normal, at the time of writing.
Crucially, accumulated growing degree days (GDD) since inflorescences were first visible have been adding up quickly, with one site in Essex, for example, recording 61 GDD in the first week of July alone. Typically, UK growers average just shy of 1,000 GDD over the season, which is ideal for the sparkling market and still Germanic varieties, but this year, some sites could exceed that, creating an opportunity to produce still red wines.
Pinot Noir and Chardonnay generally need a minimum of 1,200, up to 1,400, GDD for still wine production, while Pinot Meunier is slightly less.
Much depends on the weather over the next couple of months, but there are things that can improve the chances of fulfilling this still wine potential.
1. Site and clone selection
While the prospects are generally very good, be realistic about what your site can deliver, and select the blocks and clones that are most likely to be able to produce a still wine, and manage those areas accordingly. Often clones with smaller, compact, bunches are most suitable for still wine production. Burgundian clones, such as Pinot Noir 777, or Chardonnay 76, are particularly well suited, while Champagne blends (e.g. clones 112 and 126) are not, as they have been cultivated for colder, shorter growing seasons, usually with late bud burst and early ripening, meaning they can lose acidity quite quickly.
2. Manage canopies and crop load
Yield potential looks very good this season, and for those targeting still wines, bunches could be on the vine for three weeks longer than normal, so a healthy, productive canopy is essential. Canopies need to be vigorous and dense enough to capture sufficient light to support this year’s crop, yet still allow bunches to ripen fully. A rough rule is to aim for 14 leaves per bunch, but this will vary from site to site.
Pay particular attention to bunch zone de-leafing and late season nutrition to get the most from your crop.
Once into veraison, it is worth pruning out any later set, immature bunches as they will not ripen in time, and their higher acidity will drag down the overall average if picked with the main crop.
3. Control pests and disease
Equally important is pest and disease control, especially if bunches are to be left on vines for longer, at a time when acid levels are decreasing, sugar is increasing, skins become softer, and the risks from pests increase. SWD and wasps are two obvious pests to watch out for, but other insects, birds, and mammals all need considering. Disease-wise, maintaining an effective Botrytis control programme is essential during this time.
4. Monitor sugar and acidity
Once into veraison, there is typically 30-55 days to harvest, and it is important to start monitoring Brix once full colour change has occurred, as sugar levels can change quickly.
Indeed, managing the Brix-acidity balance could be more challenging in seasons like this, especially in varieties prone to acidity declining quickly, such as Bacchus. Generally, cool climate wines retain some acidity as Brix rises, but in warm conditions, acidity can fall faster, resulting in more sugar and less acid, thereby changing the flavour profile of the wine.
Brix is easy to measure using a refractometer, and acidity test titration kits are available to buy, but the process is more involved than Brix testing, so sending samples to the winemaker may be more appropriate.
It is worth noting that when grapes ripen, it is the acidic characteristics that typically come through first (citrus, herbaceous notes, etc), while leaving them longer allows the optimum phenolic ripeness to be reached, when the full characteristics of that variety are expressed.
With German varieties though, such as Bacchus or Müller-Thurgau, that sweet-spot is very close to the first ripeness level, so don’t leave bunches hanging too long, otherwise you risk losing the characteristics of the grape and end up with a flabby wine.
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THE VINE POST
Potted vines for infilling
What is infilling?
Infilling in vineyards is an annual vineyard task where the dead, sick or broken vines are replaced within established rows. This task usually starts at the end of the preceding season, when the number of vines that are identified for replacement are counted, recording important information such as variety, clone/rootstock combination. These are then collated and an order is placed with the vine nursery or approved UK grapevine supplier.
Traditionally, these vines are delivered as dormant bare root plants in the spring of the following year. These arrive as dormant plants, direct from the cold store, with little or no soil and must be planted very soon after delivery, or go back into cold storage until required.
While bare root vines remain the conventional choice for infilling, potted vines are an increasingly viable alternative. These containergrown vines come with a fully developed root system and offer significant advantages, particularly when it comes to timing and ease of establishment.
Benefits of potted vines
One of the great advantages of potted vines is their flexibility in planting time. Unlike bare rooted vines, which must be planted during the spring, potted vines can be planted throughout the growing season. This allows vineyard managers to carry out infilling when it best suits their workload and other vineyard operations. Spring is typically a busy period, as vines begin growing and key tractor operations, such as mowing and spraying, recommence. Being able to delay or stagger infill planting means that resources – especially labour – can be deployed more efficiently, without being tied to nursery delivery schedules. Another key benefit of potted vines is their established root system. These vines are grown in pots long enough to develop a healthy, fibrous root structure. When planted out, they typically experience less transplant shock and can begin establishing themselves more rapidly than bare root alternatives. This is especially advantageous in vineyards where quick integration into the existing canopy is critical for maintaining yield and vine balance.
Planting potted vines
Planting potted vines follows a similar process to planting bare root vines, with a few key considerations. First, ensure that vines are planted to the depth of the root system or the height of the pot – this helps prevent issues like shallow planting or J-rooting, where roots bend upward rather than growing out.
The aperture of the hole should be twice as wide as the root ball of the vine to loosen the surrounding soil and give roots space to spread, encouraging quicker and better establishment. Finally, watering is essential. After placing the vine in the hole and backfilling the dug out soil, water the vine thoroughly. This will help settle soil around the roots and remove any air pockets that might hinder root-to-soil contact, whilst also providing some initial moisture for the vine to grow.
Final thoughts
Potted vines present a practical, flexible alternative for infilling in established vineyards. Their longer planting window, reduced transplant shock, and quicker establishment can significantly streamline vineyard management, especially during busy periods. While they may not replace bare root vines in every scenario, they are a valuable option that can offer real efficiencies.
At VineWorks, we are always looking for ways to help vineyard managers and workers find the most effective and efficient methods for managing their sites – one vine at a time.
Grape vines potted growing in a polytunnel, Hampshire
Photo: Edward Westmacott
Beyond Zero launches
‘Transition to Net Zero’ Insets
Beyond Zero, a leading environmental asset manager, unveiled a pioneering new insetting programme at the UK’s premier regenerative farming event, Groundswell 2025. The Transition to Net Zero Insets initiative is designed to support UK farmers and landowners as they begin their journey towards Net Zero – rewarding early action on emissions reduction, carbon removal, and habitat restoration.
Developed in alignment with the UK Carbon Code of Conduct (UKCCC), the programme enables producers to generate carbon insets - emissions reductions that can be transparently accounted for by food and farming supply chain partners.
Transition to Net Zero Insets allow food supply chain companies to credibly reduce their Scope 3 emissions through partnerships with transitioning farms. The programme focuses on improving soil carbon, reducing GHG emissions, restoring biodiversity, and implementing regenerative practices – all tracked via a digital portal and underpinned by UKCCC-aligned methodologies.
The system offers corporate buyers
Denbies became the first UK vineyard and winery to produce certified Net Zero wine
verified impact, while providing farmers with a new income stream and technical support. Although not yet full UKCCC credits, Transition Insets follow robust monitoring protocols and lay the groundwork for eventual transition to Beyond Zero’s High Integrity Credits – the UK’s gold standard for farms that have already achieved Beyond Net Zero.
“Farmers know they need to act, but the road to Net Zero isn’t straightforward or quick. With the Transition Insets, we’re offering a practical way to reward climate action now – not just when perfection is reached,” said Vaibhav Kadikar, CEO of Beyond Zero. “By working with farmers, not against them, we’re helping build the foundation for a more resilient, climatesmart agricultural future.”
The Transition programme takes a whole-farm approach, collecting data on emissions, soil carbon, biodiversity, and food production through an intuitive online portal. Participating farms commit to a five-year emissions reduction and carbon removal plan, with progress benchmarked and measured annually.
“We see this as a practical, science-backed
way to accelerate climate action on farms while supporting their long-term viability,” added Kadikar.
Crucially, participating farms can graduate to Beyond Zero’s High Integrity Credits – fully UKCCC-approved, monitored, and verified – once they achieve a robust Net Zero baseline.
To support this transition, Beyond Zero has partnered with Oxbury Bank, the UK’s specialist agricultural bank, providing streamlined access to the Oxbury Transition Facility – a unique lending product for on-farm interventions that cut emissions and improve soil health. While Oxbury is a key strategic partner, other funding models are also available to suit the needs and contexts of different farms.
“We are thrilled to announce our partnership with Beyond Zero,” said Carolien Samson, Head of Sustainable Banking at Oxbury Bank plc. “The extensive baselines and natural capital data generated through Beyond Zero’s programmes give farmers a seamless route to apply for Oxbury’s Transition Facility –where we’re backing those who want to farm smarter and more sustainably.”
Winemaking Masterclass
Dealcoholisation of wine in sparkling wine production – potential in the context of climate change by Matthias Schmitt and chaired by Dr Belinda Kemp.
Led by Matthias Schmitt of Hochschule Geisenheim University, this masterclass will explore the sensory effects of dealcoholisation and substitution strategies to maintain the organoleptic balance of low-alcohol sparkling wines. With the rare opportunity to taste wines in various stages of this process this masterclass will offer detailed insight into one of the largest growing areas of the wine industry.
Dr Belinda Kemp of NIAB and vice-president of Microbiology Expert Group in the International Organisation of Vine and
Wine (OIV) will chair this sparkling masterclass. Throughout the masterclass Matthias will present research and innovations designed to improve the experience of drinking no/low alcohol wines. This masterclass will highlight many techniques and applications from early harvesting to the addition of CO2 and sweetening with rectified grape must.
This world leading research and the opportunity to experience the differences produced in the resulting wines is available for only 120 guests at this year’s Vineyard & Winery Show.
Bio stimulants and bio control
The NFU Fruit Forums held as part of the Fruit Focus event at NIAB East Malling are always stimulating and wellattended, but one in particular had a special significance for many growers and visitors to this year’s show.
On Wednesday 9 July 2025, NIAB at East Malling was once again the setting for Fruit Focus, a technical event concentrating on all things fruit related. An integral part of the schedule at this annual gathering that brings the trade and growers together was a tour of the research vineyards.
Leading a large party of visitors into one of the research Vineyard, Dr Belinda Kemp explained that there are three vineyards at NIAB. Each vineyard has a different focus with one focussed on bio stimulants and bio control. At the second vineyard visitors can view The Rhizome Lab, an underground facility (which looks a little like a nuclear bunker) providing a view of the underground roots systems of plants. Unique in the UK, it dates from the 1930’s and will soon have vine root systems available for research. From the surface it is impossible to
appreciate just what is available below ground. Walking through the underground tunnel there are 24 viewing windows from which the roots can be inspected. Once established the root system of the vines, expected to reach a depth of approximately 90cm, will be visible on both sides of the tunnel. Vine establishment at the facility cannot be hurried and so for the present time tours focus on the research vineyards above ground but this was an interesting preview of the research that will be on hand very soon.
The third research vineyard is dedicated to varieties that the industry wants. “We want the research we do to have the widest industry application,” said Dr Kemp. There are currently 15 rows of chardonnay with different clone and rootstock combinations such as clone 828 on 3309 rootstock.
There are also new plantings of disease resistant varieties. The vineyard has the
first planting of Pinot Iskra in the UK. The variety was developed by Vivai Cooperativi Rauscedo (VCR), based in the small village of Rauscedo in Italy.
There are also new plantings of Pinot Kors which according to Dr Kemp has already had a commercial planting in the UK. Pinot Kors is another variety developed by VCR and Dr Kemp explained that these two disease resistant varieties have been choosen specifically for their Pinot parentage. “We already grow and fully ripen Pinot lineage grapes in England and Wales so these new planting are a reflection of that,” said Dr Kemp.
Dr Flora O’Brien gave the visitors an update on the ground cover crop management project that has been conducted over the last two years. This project looked at the different ways to establish cover crops comparing various crops including the difference between annuals and perennials. Dr O’Brien explained
that 2022 had proved a difficult year for the establishment of cover crops but that Fava Bean had performed well across the project with a measurable increase in soil nitrate and therefore increased chlorophyll production and an increase in YAN. Dr O’Brien felt that the least successful crop to establish was clover. Current research is underway relating to companion cropping and the possible benefits of attracting beneficial insects into vineyards. Research has pointed to Camomile as a useful species. “It is sown late, looks pretty, is a useful source of food for many insects and is low enough not to interfere with vineyard operations,” pointed out one of the researchers on the project. One of the early results of work in this area has been noticed in a partner vineyard where rare Pyramidal Orchids have appeared for the first time.
Dr Kemp explained that companion plants that attract ladybirds and lacewings can be really helpful in repelling Grape Vine Blister Mite. As the name suggests, affected vines will exhibit what look like small blisters on the leaves. Until 2017 this was considered to be of little danger to vines but in 2017 it was discovered that blister mite is responsible for Pinot Gris Virus which is now known to affect 30 vine varieties worldwide. “It looks like someone has poured weedkiller on a vine and can result in 96% destruction of a crop,” said Dr Kemp. This really underlines the value of independent research facilities such as NIAB.
On the theme of different plants for different uses in the vineyard, a member of the audience mentioned that he would like to know if there was the possibility for research to be carried out on the success of dead end host plants such as pyracantha for SWD. As with all research in these areas, funding will be the ultimate driver of what projects can be undertaken at NIAB but there is a definite focus on making all research relevant to commercial growers in England and Wales.
Representing you
Working in partnership with Vineyard magazine for a developing UK wine industry.
WineGB is the national association for the English and Welsh wine industry. WineGB represents, leads, and supports the sustainable growth of the Great British wine sector.
If you are interested in wine production in the UK find out more about WineGB and join us. Visit our website www.winegb.co.uk
Record still wine performance
On 17 July at Southwark Cathedral the UK wine event of the year took place! This year’s cream of the crop at the WineGB Awards were announced.
The ninth edition of the WineGB Awards saw the number of still wines entered and awarded medals surpass sparkling wines for the first time with wines made from 11 different varieties gaining golds. Still wines represented more than half of entries (54%) to this year’s Awards gaining 161 medals in comparison to 151 for sparkling wines. However, when it came to gold medals, sparkling wines came out on top, picking up almost 67% of the total despite a strong showing from still Chardonnay wines this year.
Kent retained the top spot as the county with the most golds and medals overall. However, there was increased competition from the western counties for the top medals with Dorset and Hampshire achieving seven golds, Devon and Somerset with four, and East Sussex and West Sussex each with three. It is also worth noting that four of the gold medal winning wines were made from fruit
sourced from the county of Essex which is proving to be a consistent source of highquality grapes for still wine production.
In terms of medals overall, there was notable success achieved by London-based urban wineries, which together secured a total of 14 medals. Kent achieved 85 medals in total followed by Hampshire (40), East Sussex (29), Dorset (17), Devon (13), Gloucestershire (13), Cornwall (11), West Sussex (11) and Norfolk (9).
A total of 11 different varieties were used to produce gold medal winning wines, including the first golds achieved for Albariño, Sauvignon Blanc, and a rosé made from Gamay.
Chardonnay once again performed well among the gold medal winning sparkling wines, accounting for seven of the eight blanc de blancs expressions that achieved top marks. Classic cuvées, which were the most popular style of fizz entered into the competition this year (26% of entries), also did well, achieving eight golds. All but two of these wines were Chardonnay dominant. Among the still wines, Chardonnay also reigned supreme accounting for 35% of the
gold medals, with Bacchus as the second most successful variety achieving three golds.
The medal results can be read in full on the WineGB website.
The trophy winners and points scores for this year’s competition were unveiled at a ceremony on 17 July at Southwark Cathedral. See next month’s issue for a full write up.
Susie Barrie MW, Chair of the judging panel, comments: “This year we had hands down the most exciting final lineup of Chardonnays we’ve ever seen at WineGB. The range of styles and the inherent quality of the wines has never been better.”
The judges this year were:
◆ Susie Barrie MW (Co-Chair)
◆ Peter Richards MW (Co-Chair)
◆ Melania Battiston (Panel Lead)
◆ Greg Sherwood MW (Panel Lead)
◆ Lauren Ballantyne (Tesco)
◆ Mike Best MW (Boutinot)
◆ Sue Daniels (Marks & Spencer)
◆ Luke Harbor (The PIG Hotels)
◆ Anne Krebiehl MW (Freelance writer and Vinous Media)
◆ Dror Nativ MW (Marks & Spencer).
Photo: Katrina Duffey
DATES FOR THE DIARY
8-10 August 2025
2-6 September 2025
National WineGB Trade and Press Tasting returns
Our flagship tasting will take place on Monday 8 September in a new, larger central London location, bringing together producers from across England and Wales.
Open to all WineGB members, registrations to exhibit at this year’s event are open until 1 August. Following producer feedback and a desire to attract more members of the trade, we have:
◆ Moved to a new venue with more space, spread across two floors. 8 Northumberland Avenue is centrally located in the heart of Zone 1 (TFL).
◆ Moved to Monday – the first day of the working week to attract more trade and press visitors.
◆ Focused on story-telling and education; what makes English and Welsh wine unique. These changes will make this year’s tasting more accessible to our trade and press guests, while remaining superbly positioned for both the Christmas market and the start of wine list planning for 2026. This is the perfect opportunity to meet trade buyers, press, influencers, and key decision makers in person.
This year’s event will also include:
◆ Themed tasting tables
◆ A dedicated tasting table for the WineGB Awards trophy winners and regional champions
◆ A kick-off briefing for participating producers before we open the doors
◆ Masterclass sessions – more details coming soon! There are three themed tasting tables at this years’ Trade and Press Tasting – Taste the terroir (separate tables for still and sparkling) and Rise of the Reds – along with a dedicated table for our WineGB Awards trophy winners. Wines for each table are limited to 20 and these will be curated to allow us to comprehensively reflect the category.
◆ To register to exhibit: Please scan the QR code right.
◆ To register your trade customers and press contacts: Please send them the link via the QR code right.
◆ For further information, please email tradetasting@winegb.co.uk.
Unlocking the aroma of wine
Mark Crumpton continues as a guest writer. In the coming months Mark will cover a range of topics relating to both the vineyard and the winery.
Mark C r umpto
The seminal work by Ann Noble and the team at UC Davis nearly 50 years ago laid the foundation for our modern wine aroma vocabulary. Her creation of the Wine Aroma Wheel brought structure and clarity to the once-elusive task of describing wine. This deceptively simple yet groundbreaking tool empowered wine educators, marketers, winemakers, and consumers alike to articulate sensory experiences – making wine more accessible and accelerating its commercial success. Without a shared language for aroma and flavour, wine would arguably not have achieved the global appeal it enjoys today.
Since then, advances in viticulture and winemaking have greatly expanded the aromatic landscape. Almost every decision in the vineyard or winery now carries an underlying question: will this influence the aroma or flavour of the final product? It is a bias we have embraced. From the identification of peppery rotundone in Shiraz to the growing understanding of umami-like sensations shaped by peptides and yeast autolysis, the science of aroma continues to evolve. Recent studies this year from Washington University highlighting alcohol’s sensory contribution, build on decades of discovery.
Personally, the past decade has reignited my fascination with aroma interaction – an area that profoundly shaped my time at Plumpton College under the tutelage of Tony Milanowski. His rigorous tasting sessions often led to deep discussion on the interplay between grapederived, yeast-derived, and aging-derived aromas, reinforcing the importance of understanding aroma pathways at every stage.
As this promising summer vintage unfolds, it’s a fitting time to reflect on the key building blocks of wine aroma – to support both viticulturists and winemakers in identifying where these compounds originate, how they evolve, and how we can influence them. For those revisiting the topic, or exploring it anew, this review offers a timely look at how wine aromas form, how they’re measured, and where exciting developments lie ahead.
Formation of aroma compounds
Wine aromas come from three primary sources: grapes, fermentation, and aging.
Grape-derived aromas
Grapes are the most fundamental source of wine aroma, and the influence of grape variety and viticultural practices on aroma potential cannot be overstated. Grape-derived aroma compounds fall into three major groups:
1. Monoterpenes – These compounds are responsible for floral, fruity, and citrus notes and are especially abundant in aromatic varieties such as Muscat and Riesling. Key compounds include linalool, geraniol, and alpha-terpineol, which can impart intense rose, orange blossom, and citrus peel aromas. While monoterpenes are desirable in small amounts, they can dominate if left unchecked, masking varietal character.
2. Methoxypyrazines (MPs) – Known for their herbaceous, green bell pepper-like aroma, MPs are potent compounds with extremely low sensory thresholds. Commonly associated with Sauvignon Blanc and Cabernet Sauvignon, they are primarily located in the grape skins but are also present in stems and seeds. Interestingly, in rare cases, ladybirds crushed during harvest can contribute to MP levels – a phenomenon known as ‘ladybird taint’ – although this is uncommon in the UK even with the recent ladybird swarms! MPs naturally decline as grapes ripen, and viticultural interventions like leaf removal around the fruit zone can significantly reduce their concentration.
3. Norisoprenoids – These compounds originate from the breakdown of carotenoids in grape skins and are typically associated with aged or sun-exposed grapes. Notable norisoprenoids include β-damascenone (linked to stewed apple, floral, and honey notes), β-ionone (violet, sweet), and TDN (kerosene or petrol, especially in Riesling). While many norisoprenoids enhance complexity, excessive levels –particularly of TDN – can become overpowering for some. Importantly, many of these compounds exist in a non-volatile, glycosidically-bound form in fresh grapes. They are only released during fermentation or aging as enzymes or acid hydrolysis cleave the sugar-bound forms, liberating the aromatic potential.
Fermentation-derived aromas
The fermentation stage is where the ‘magic’ happens unlocking and generating the aroma compounds As yeast metabolise sugar into alcohol, it produces a wide array of volatile aroma compounds that can shape the sensory profile of a wine. These compounds include esters, higher alcohols, volatile sulphur compounds (VSCs), and fatty acids.
1. Esters – These are the primary contributors to fruity aromas in young wines. Compounds like isoamyl acetate (banana), ethyl hexanoate (apple), and ethyl butanoate (pineapple) are formed during alcoholic fermentation. The type of yeast strain, fermentation temperature, and nutrient availability all play a role in ester production. Interestingly at lower temperatures you find the amount of esters produced is highest but in turn might not release the desired type of ester at that range. Esters bring huge aromatic options to winemakers and in particular to white and rosé wines, they are starting to be used in red wine styles for quicker release wines.
2. Higher Alcohols – Formed from amino acid metabolism, these compounds can lend complexity in small amounts but become harsh at higher concentrations. Propanol, isobutanol, and isoamyl alcohol are common examples, with aromas ranging from solvent-like to fusel and spicy.
3. Volatile Sulphur Compounds (VSCs) – Not all sulphur compounds are faults Thiols and Thiol derived aroma compounds are seen as extremely desirable aroma compound. This is also true for varietal thiol precursors, such as S-cysteine or S-glutathione conjugates, which are found in the grape pulp and skins. These non-volatile thiol precursors are metabolised by specific yeast strains during fermentation to release potent aroma compounds like 4-mercapto-4-methylpentan-2-one (4MMP). The most notable 3-mercaptohexanol (3MH) and 3-mercaptohexyl acetate (3MHA), provide passionfruit and grapefruit notes prized in Sauvignon Blanc. However, excess hydrogen sulphide (H₂S), mercaptans, or disulfides can create reductive or unpleasant aromas. Their presence and release potential are significantly influenced by grape variety, vineyard management, and yeast strain selection.
Aging-derived aromas
Aging-derived aromas – or tertiary aroma compounds – will be explored in a follow-up piece. With this year’s promising harvest still unfolding, it seems timely to revisit these topics later in the season. That future discussion will explore how oak aging introduces compounds like vanillin and eugenol, how oxidation contributes aldehydes and acetals, and how Maillard and Strecker reactions create nutty, caramelised notes that enhance wine’s depth and complexity.
4. Diacetyl and Malolactic Fermentation (MLF) – Wines that undergo MLF, particularly whites and some reds, can develop buttery or creamy aromas due to diacetyl production. The choice of bacterial strain and fermentation conditions can modulate this effect.
5. Amino acids and peptides: The Rise of Umami – Recent research has revealed the importance of nitrogen-containing compounds produced during yeast autolysis. These include peptides and glutamic acid derivatives, which contribute to a rounder mouthfeel and the emerging umami profile. This is especially noticeable in lees-aged wines and traditional method sparkling wines. This dynamic relationship between grape potential and fermentation management highlights how scientific understanding continues to elevate winemaking. With more than 1,000 aroma compounds now identified, and analytical and genomic tools becoming increasingly refined, the exploration of wine aroma is far from complete. The next major breakthrough could just as easily arise in a vineyard row as in a laboratory.
WINE BOTTLING AND LABELLING UPDATE
Wine bottles and labels have been generating some interesting news items over the last 12 months. This month, Vineyard Magazine rounds up some of the most important stories from at home and abroad.
Irish alcohol labelling laws
Changes to Section 12 of the Public Health (Alcohol) Act 2018 in the Republic Ireland due to commence in May 2026 are anticipated to have a significant knock on effect on wine availability in the country.
Ireland will become the first country to require all alcoholic drinks to carry a warning about the health risks of consuming them on the label. Within the detail of this legislation, it has been specified that alcoholic strength and calorific value must also be detailed.
While this will not be an issue for the biggest wine producers, who aim for total consistency at all times, the story may not be the same for smaller producers. Since vintage variation means that the precise alcohol content and calorific value will vary, a bespoke label would be necessary for every wine they sell into Ireland. Bodega Catena
Laura Hadlan
Zapata of Mendoza, Argentina have reportedly already announced that in future the Irish market will not be worth the trouble.
While the average alcohol consumption in Ireland has declined by more than a third since 2001, according to the Drinks Industry Group of Ireland figures, wine remains the second most popular drink after beer, commanding a 28.2% share of the market in 2024. Wine imports into the country reached 374 million Euros in 2023.
However, it has been reported that the changes to labelling in Ireland may be somewhat delayed. This is due to concerns around the trade tariff dispute between the United States and the EU, the Tánaiste, Simon Harris, has reportedly said that it was important to put back the introduction of the new rules to protect Irish jobs and industry “at a really key moment of economic turbulence” the Irish Times reported.
Wine labelling in the UK
Here in the UK, the ABV of any alcoholic beverage can be described on the label using any of the following terms:
◆ % vol
◆ alc % vol
◆ alcohol % vol
◆ % alc/vol
The regulations are overseen by the Food Standards Agency (FSA). ABV was previously required to be labelled in 0.5% steps, but this has now been superseded by guidance to label it to not more than one decimal place.
The tolerance level remains the same +/- 0.5% for products with a strength of up to 5.5% volume or +/- 1% for those with a strength greater than 5.5% volume.
Where there are two or more grape varieties listed on a label, they must now total 95% of the wine, rather than 100% as it was previously.
Drinks containing 10% or more alcohol by volume and drinks made from fermented grapes or grape musts do not need to show a best before or use by date, but they do need to include a lot number.
Photo: stock-boris / Shutterstock.com
Encirc strikes over pay and collective bargaining
Encirc is a large manufacturer producing glass containers as well as offering filling, warehousing and logistics services via three UK sites; Derrylin in Co Fermanagh, Elton in Cheshire and Bristol. Shortages of bottled, box and bags of wine have been anticipated on supermarket shelves this summer as more than 200 Unite members go on strike over pay and collective bargaining.
While Encirc has an annual turnover of over £600 million, according to Unite they only offered workers a 3.2% pay rise without negotiating with the recognised union first, as well as stating that it will only give pay rises tied to inflation in the future. This has effectively removed Unite’s collective bargaining rights, they claim. This is a long term trend according to the union, who say that they had “been unable to negotiate with management on pay” on previous occasions.
Eleven strike dates were set in June and early July, with workers in different areas of the business taking strike action on different dates to have the biggest impact on production schedules. A 12 week overtime ban was also put in place as part of the action. Encirc requested negotiations through the conciliation service Acas, which were agreed to, but then chose to offer workers a worse deal than
that which had already been rejected.
At the time of writing, following the first day of strike action, the Unite Bristol regional officer, John Sweeney, said: “The first action was targeted and wasn’t the entire workforce, but as the dispute continues the action increases. As yet the action caused disruption, but didn’t get the employer back to the negotiating table.
“We would like the business to get back around the table and put forward an improved offer, but that has not happened as yet. The next action is this weekend and continues to ramp up, so hopefully this will force their arm to get around the table.”
“There is no doubt that this action will hit supermarket shelves,” John said. Since Encirc produces more than three billion glass containers each year, commentators expect the impact on the availability of wine in UK supermarkets to be substantial.
Photo: Badger Castle / Shutterstock.com
Creating a “competitive and future-proof EU wine sector”
In June 2025, the Council of the European Union’s Special Committee on Agriculture approved the Council’s negotiating mandate on measures aimed at making the EU wine sector more competitive and resilient. These measures included curbing excess supply, looking at climate resilience and boosting rural economies through wine tourism.
Measures aimed at providing more clarity on wine labelling have also been put forward. The Council’s announcement outlined how “operators will benefit from a more harmonised approach to wine labelling, which will reduce costs and simplify trade across EU borders while providing consumers with easy access to information; this includes the use of pictograms and electronic labelling.”
One of the key changes within this relate to wines with a reduced alcohol content or without alcohol. The proposal is to use the term ‘alcohol-free’ where the alcoholic strength of a product is lower than 0.5%. ‘0.0%’ would be permitted for use where alcoholic strength does not exceed 0.05%.
Products with a reduced alcohol content are those defined as above 0.5% but at least 30% lower than the minimum strength for the category before de-alcoholisation. The Commission proposed the term ’alcohollight’ but it has been suggested that this may mislead consumers.
Although de-alcoholised, many wine products still contain more alcohol than most commercial beers and ciders, for example. A Spanish fortified wine that must be at least 15% alcohol according to EU rules would still contain 10.5% ABV after de-alcoholisation.
As a suggested alternative to make the alcohol content easier for consumers to understand, the European Council has put forward the term ‘low-alcohol’ for this category.
Following the approval of this mandate, the next step is for the Council presidency to begin negotiations with the European parliament.
A UK Government explanatory memorandum on the proposals reads as follows:
“We recognise that the market for reduced alcohol products including wine is increasing rapidly and there is a range of terminology currently used to describe low and no alcohol products. EU rules applicable in NI already provide for the production and marketing of ‘de-alcoholised’ wine that must have an alcohol content at, or below, 0.5% abv and ‘partially de-alcoholised’ wine with an alcohol content of over 0.5% and below 8.5% abv.
“The UK has not yet regulated in this field, so the minimum level of alcohol for wine products remains at 8.5% abv or 4.5% abv for wine that has a registered geographical indication.
“The Department of Health and Social Care are responsible for guidance on terms used to describe ‘low alcohol’ products – i.e. that have 1.2% abv (alcohol by volume) or less. This guidance has been subject to consultation, the outcome of this is still awaited. We have considered the proposals against the backdrop of the current GB guidance and do not feel that it will impact significantly on the NI market for these products, or that in GB which is currently limited to classifying products with low/no alcohol ‘wine-based products’ or similar.”
Aldi remove sleeves from own label wine
Discount supermarket Aldi is removing the protective sleeves around the necks of its own label wines by the end of 2025. After successful in-store trials in March, the decision has been taken to make the move permanent and roll it out nationwide. It is estimated that this action will remove 38 tonnes of unnecessary packaging each year with the removal of sleeves made from aluminium or plastic, depending on the product.
Luke Emery, National Sustainability Director at Aldi UK, said: “We know that sustainability is a priority for our customers, and we’re always looking for new ways to reduce packaging and offer more sustainable choices.
“Launching wines with naked corks is a step in the right direction, and we’re proud to be the first supermarket to introduce this change across our entire range of own-brand quality corked wines.”
Wine capsules no longer form a functional purpose. With the uplift in cork quality and sustainability, along with the relative scarcity of UK consumers who cellar their wine, capsules on wine bottles arguably now offer little beyond aesthetic familiarity. The vast majority of wine purchases are consumed within two weeks in this country, so there is little danger of external factors damaging the cork. However, we know that the sleeve is well embedded in the public consciousness – screw cap bottles are designed to emulate them.
Another supermarket, Waitrose, undertook a similar sustainability trial in the spring of 2023 and have continued to market their Loved & Found wine range without capsules ever since.
It seems like this is an easy way for wineries to save money as well as boost their environmental credentials. Admittedly, it takes away one element of the theatre of opening the bottle; slicing the protective sleeve with a wine key and removing it. Is that a reasonable excuse to keep using more packaging than is necessary?
Some US winemakers that have already ditched the capsule have replaced it with a wax seal over the top of the bottle. This offers some protection against dust, dirt and pests for wines that may be cellared as well as providing a branding opportunity – they can literally add the producer’s seal of approval to their products.
Making labels more accessible
The big shift in making wine labels more accessible to the consumer is generally accepted to have been the New World’s break with tradition to name varietals on the bottle, rather than just provenance alone. Since then, there has been limited innovation in the realm of the paper label, beyond making their materials more sustainable.
Bodega Cuatro Rayas have sought to shake things up by making their wines more accessible to people with visual impairments. Their organic Verdejo now comes with braille lettering on the label. It gives details about the winery, grape variety and vintage, reportedly because the cooperative “represents the livelihood of 383 families in rural areas and is actively engaged in the effective promotion of equality between women and men in that environment.”
They are not the first to make a foray into braille. Michel Chapoutier in the Rhône region introduced braille to all his wines in 1993 after being inspired by an interview with his friend, the musician Gilbert Montagnin. Gilbert is blind and talked about how he had never been comfortable to go into a wine shop alone because he didn’t know what he was picking off the shelves.
But is braille really making a big difference? The Royal National Institute of Blind People (RNIB) estimates that around 7% of people who are registered blind and partially sighted in the UK use braille.
The numbers are lower in other parts of the world.
While it is a useful innovation for those who read braille, it is perhaps important to stress the importance of legibility on wine labels to make them accessible to the widest possible audience. Getting the basics right is key:
◆ Using straightforward language and short sentences to get key information across quickly and simply
◆ Using appropriate font sizes and clean typography that is easy to read
◆ Making use of high contrast colours and clear visuals to make the information easier for people with a range of disabilities to access.
The RNIB has issued useful guidance on understanding colour and contrast for people with sight loss which is useful when designing all print material, not just wine labels. The recommendations are also suitable for web design.
The senior designer for disability charity Scope has written a useful summary of the core principles for accessible print design that are helpful when considering consumers with cognitive difficulties or who are neurodiverse. These guidelines include advice on how to pick accessible fonts, check your colour contrasts and make sure that your formatting is done in an accessible way, as well as offering further reading for those who are keen to know more.
Photo: Jeremy Keith / Wikimedia Commons
< With DPD-approved transit boxes that won’t lead to sour grapes
Don’t mess around with second best
Introducing our new lightweight 750ml Bordeaux Wine Bottle with Stelvin finish.
Weighing in at just 300 grams, this bottle is made in Europe’s most environmentally efficient plants; plus our combination of rail / sea transportation and local UK warehousing ensures the lowest possible carbon footprint.
All of this at a super low price! Making it good for the environment and great for your business!
PROFILE ON GLASSWORKS INTERNATIONAL
Inside the bottle revolution
Glassworks International is changing the game for UK wine producers.
A five hundred year old Grade II listed building is home to Glassworks International. Located in Saffron Walden (recently named the best place to live in the UK by The Times) the building is beautiful, impressive and traditional. In direct contrast to these surroundings a far more modern approach is being adopted by Glassworks International towards the increasingly demanding requirements of the modern food and drinks industry. This is an industry which is actively looking for innovative and cost effective packaging solutions and the modern approach by Glassworks International is ideally situated to bring innovative and state-of-the-art technological advancements to the UK.
Led by Managing Director Paul Morgan, together with his highly efficient and experienced team, Glassworks International isn’t just a business selling bottles, jars and associated closures, it is a company that is actively rethinking what glass packaging should be in a changing world, with the current focus specifically aimed at reducing container glass weight to the minimum safely possible.
“This is definitely not about cutting corners,” Paul assures. “It is about smart design that serves both the planet and the producer.” He is referring to one of their latest new releases – a lightweight 750ml
Bordeaux Wine Bottle with Stelvin finish.
At just 300 grams, this is one of the lightest 750ml Wine Bottles on the market and one of the most environmentally efficient too. Produced in one of Europe’s most energy efficient glass plants using cutting-edge production processes and controls, the carbon footprint is reduced still further by minimising polluting and congesting road transportation, shipping by rail and sea wherever possible. It is then warehoused locally in the UK and ready to dispatch at short notice, keeping the carbon footprint impressively low whilst assuring reliable availability.
Sustainability isn’t the only driver however, price matters too – and this bottle delivers. “Lowest weight, lowest carbon, lowest price, together with Glassworks International’s recognised quality and service.”
This new bottle isn’t just a sustainable tick-box – it is designed to look the part on the shelf and work seamlessly for producers of every size.
Glassworks International may be making waves with this new bottle, but the story behind the business runs much deeper. Nearly 25 years ago, Paul set out with a simple but powerful idea: that packaging should be more than just functional – it should reflect the quality and ambition of the brands it carries. Drawing on his experience in business and brand building, he brought with him a deep belief in
technical excellence, a sharp eye for design, and a commitment to service that truly supports customers. Those same values continue to drive the business today.
Since launch, Glassworks International has grown into a leading UK supplier of glass bottles and jars, working with producers across the wine, spirits, food and condiment markets. The company supplies many tens of millions of units each year, offering tailored support to both artisan startups and major manufacturers. With in-house technical expertise, UK warehousing, full customs handling and longstanding partnerships with trusted European glass factories, Glassworks International has built a strong reputation for responsiveness, reliability and product innovation.
“We want to be more than just a supplier,” Paul explains. “We want to be a partner. A business that’s helping others grow by giving them confidence in their supply chain and packaging choices.”
Wine producers seem to agree. With local stock, a flexible team and smart packaging designed around modern needs, Glassworks is helping the industry make better choices –for business and the planet.
Thinking about switching bottles?
Glassworks invites producers to send in their current bottle spec and volume for a no-obligation comparison – on cost, carbon and confidence. Glassworks will be at the Vineyard & Winery Show in November on stand M11 – stop by and see if they can help you find a bottling solution that works for you. DESKTOP www.glassworksinternational.com ENVELOPE info@glassworksinternational.com
Kent views enhanced by power line investment
Views across Kent's Stour Valley have been transformed by a power line undergrounding project.
UK Power Networks has invested £485,000 to remove 2km of overhead cables and 27 poles from Kent Downs National Landscape at the historic, picturesque village of Wye.
The power lines ran parallel with a country lane at the entrance to the village and passed through Grade II registered parkland in front of Olantigh House in an area popular with walkers on the Stour Valley Walk and North Downs Way National Trail.
The scheme was achieved through UK Power Networks’ power line undergrounding initiative to enhance the natural beauty of Britain’s National Landscapes and National Parks. Projects are chosen by environmental experts on a regional steering group chaired by Natural England, including Kent Downs National Landscape, which nominated the scheme.
Carl Bennett, a surveyor at UK Power Networks, said: “UK Power Networks’ investment has enhanced the visual amenity and natural character of the area, opening up stunning vistas for the enjoyment of both locals and visitors alike. The removal of the electrical lines has made a positive impact on the local area which has enhanced
people’s enjoyment of the Kent Downs.”
UK Power Networks planned and agreed the route for new underground cables and a substation with landowners before the new underground cables and equipment were installed, then the overhead lines and poles were switched off and dismantled.
Before and after
Vitifruit Equipment Sales and Hire
Accurate nitrogen oxide measuring
The first products to emerge from the Schaeffler Vitesco stable, NOx sensors, launched on 1 July 2025 in the UK. Vitesco was successfully integrated into the Schaeffler family some months ago, and now the company has announced the first joint Schaeffler Vitesco product available to order from the Hereford distribution centre will be NOx Sensors.
NOx Sensors are the ideal addition to the evolving Vehicle Lifetime Solutions portfolio. Thanks to proven Original Equipment quality, Schaeffler Vitesco NOx sensors set standards in accurate nitrogen oxide measurement, supporting efficient exhaust after-treatment and helping to ensure compliance with strict global environmental and emissions standards.
Schaeffler Sales & Marketing Director, Matt Selby, said: “Vitesco have manufactured over 140 million NOx sensors since 2002, with more than 50% of that total coming in the last 7 years, so we know there is enormous potential in the independent aftermarket for this product, which delivers a significant contribution to clean mobility.
“With Schaeffler NOx Sensors, you can trust in genuine market-leading OE quality for precise emission control, plus optimum reliability and a long service life.”
The range covers all vehicle sectors, from passenger cars and LCVs to trucks and tractors, for both 12V and 24V systems.
Oxney expand their fleet
Oxney Organic Wine estate is one of the largest single estate producers of English organic wine. Nestled in the East Sussex countryside, the Soil Association certified vineyard sits on well-draining sand and silt loam, teeming with the microbial life essential for organic grape growing. The team at Oxney is exceptional and really know how to produce top class English wine, with their 2019 Classic Sparkling winning Silver at the 2024 Decanter World Wine Awards.
In June Oxney, expanded their fleet of machinery to include a new Provitis PA 5000 lifting and tying machine. Provitis machinery is based around a common central mast that attaches to the front of the tractor. This is a universal mast that all Provitis equipment is mounted on. So, if you already own any other Provitis equipment, be it a trimmer, leaf stripper, leaf remover, trunk cleaner, pre-pruner or a vine shoot extractor, you only need one mast to mount all the attachments. As the growing season unfolds, managing vine growth becomes essential, particularly to prevent vines from sprawling out into the alley. Traditional methods are both timeconsuming and labour-intensive, and with
labour costs being one of the biggest expenses to a vineyard, and still increasing, Provitis have stepped up with a viable alternative. The PA 5000 lifting and tying machine offers a modern solution, weighing in at only 180kg, it features two hydraulically wide-driven belts on either side of the canopy. As the tractor moves forward, these belts gently lift the vine growth into an upright position with just the right amount of force to not cause any damage. The machine is set up in the factory, however there are numerous adjustments that can be made as not all vineyards are the same.
As the machine moves down the row it dispenses strings on either side to secure the growth in place. The operator simply presses a button every couple of metres, which drives a staple to fasten the two strings together securely, with a tractor driver and assistant covering up to five hectares per day given the right conditions.
Typically, lifting and tying is performed twice during the season at the same height as the traditional parallel wires. Notably, with the Provitis PA 5000, there’s no need for double parallel wires. If your vineyard already has them in place, you can leave them as they are. www.provitis.fr
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Key Features:
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Eco-Friendly & Low Carbon: Zero disturbance, non tillage tools available
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