™
JULY 2026
Artistic
atmosphere New plantings, new wines and new awards
INSIDE Why your trellis system should work as hard as you do
Spotted Wing Drosophila becomes more entrenched
Bringing Cap Classique expertise to English soil
HARVEST WITHOUT COMPROMISE
The quality of your wine begins long before the bottle. From vineyard to winery, our food-grade plastic harvest crates, pallet boxes and pallets help protect grape quality, improve hygiene and keep operations running smoothly throughout harvest. Built for the demands of modern viticulture, our reusable handling solutions deliver the durability, hygiene and performance that vineyards rely on season after season.
LEARN MORE ABOUT OUR IMPRESSIVE RANGE
01323 744057 | sales@goplasticpallets.com | www.goplasticpallets.com
VINEYARD for viticulturists in Great Britain
™
www.vineyardmagazine.co.uk VINEYARD Kelsey Media, The Granary, Downs Court Yalding Hill, Yalding, Maidstone, Kent, ME18 6AL 01959 541444 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 ADVERTISING & MARKETING Jamie McGrorty 01303 233883 jamie.mcgrorty@kelsey.co.uk PHOTOGRAPHER Martin Apps www.countrywidephotographic.co.uk MANAGEMENT ]CHIEF EXECUTIVE OFFICER: Steve Kendall DIVISIONAL MANAGING DIRECTOR: Fiona Mercer PUBLISHER: Jamie McGrorty RETAIL DIRECTOR: Steve Brown SUBSCRIPTION MARKETING MANAGER: Claire Aspinall PRINT PRODUCTION MANAGER: Kelly Orriss
NEWS 8
Pembrokeshire vineyard receives global recognition
10
Welsh Wine Week celebrates a growing and award-winning industry
12
The Uncommon enters bottle format
REGULARS 36
Matthew Jukes
44
Agronomy diary
47
The Vine Post
48
All things agronomy
54
Representing you
58
A fresh look at equipment hygiene
Distribution in Northern Ireland and the Republic of Ireland: Newspread Tel: +353 23 886 3850 Kelsey Media 2026 © all rights reserved. Kelsey Media is a trading name of Kelsey Publishing Ltd. Reproduction in whole or in part is forbidden except with permission in writing from the publishers. Note to contributors: articles submitted for consideration by the editor must be the original work of the author and not previously published. Where photographs are included, which are not the property of the contributor, permission to reproduce them must have been obtained from the owner of the copyright. The editor cannot guarantee a personal response to all letters and emails received. The views expressed in the magazine are not necessarily those of the Editor or the Publisher. Kelsey Publishing Ltd accepts no liability for products and services offered by third parties. Kelsey Media takes your personal data very seriously. For more information on our privacy policy, please visit https://www.kelsey.co.uk/privacy-policy/ If at any point you have any queries regarding Kelsey’s data policy you can email our Data Protection Officer at dpo@kelsey.co.uk
www.kelsey.co.uk
Manage summer canopies carefully after late frosts. Defending UK vineyards from pests and wildlife. Managing the late season threat of Spotted Wing Drosophila. Appointment marks a significant step.
FEATURES 14
DISTRIBUTION
Distribution in Great Britain: Seymour Distribution Limited 2 East Poultry Avenue, London EC1A 9PT Tel: 020 7429 4000 www.seymour.co.uk
A hotbed of locally produced wine.
Grape trading – an introduction
Steve Burnett, The Grape Exhange, looks into the dynamics of the spot market.
20 A world view
Priorat and England.
24
Why your trellis system should work as hard as you do
26 Balanced nutrition in
fermentation – moving beyond YAN
28
International Wine Challenge 2026 and IWSC 2026 awards
34
Every bottle tells a story
Elham Valley Vineyard is more than just a producer of elegant English wines – it is a place where people grow alongside the vines.
56
Precision spraying
Front cover image: Artelium Wine Estate © Martin Apps, Countrywide Photographic
globe-asia X-TWITTER facebook
vineyard.ed@kelsey.co.uk @VineyardMagGB VineyardMagGB
CONTENTS Features Wine matters
16
Bringing Cap Classique expertise to English soil with the launch of Graham Beck’s first English sparkling wine.
London Wine Fair
30
Vineyard magazine experienced the atmosphere of an international stage showcasing an array of wine styles and grape varieties – each unique, individual and with a story to tell.
Artistic atmosphere
38
It was a distinct pleasure to be invited back to Artelium Wine Estate to these wonderful vineyards to discuss the new plantings, new wines and new awards.
Spotted Wing Drosophila becomes more entrenched
50
For many growers SWD is an established pest that has to be dealt each season. And it is not just the UK that is suffering. SWD is a global issue.
Re
a Far mer c c be
From the editor
“Don’t watch the clock; do what it does. Keep going.” Sam Levenson – Author
It has been impossible to ignore the fact that there is an international sporting event happening this month. Watching some of the smallest nations ever to play in a World Cup succeed against some of the biggest names in international football and some individual global superstars it was impossible not to draw a comparison with the global wine industry. The recent London Wine Fair (page 30) highlighted just how large and diverse the global wine industry is. England and Wales are not often recognised on the lists of the largest wine producing countries. These lists are dominated by the big players such as Spain, France, USA and Australia but the wines from England and Wales are often to be found amongst the top medal winning wines in international competitions (page 28). There are some global brands that are well known, well recognised and expected to succeed. However, the London Wine Fair reminded me that history and tradition can stifle creativity in the winemaking world and to use another sporting analogy what England and Welsh viticulturists and winemakers do really well is play to their strengths. This was emphasised at a visit to a vineyard in Sussex this month (page 38). This vineyard is taking its time to learn the nuances of the best way to handle each grape variety that they grow. This is one of the really exciting elements of English and Welsh Wine. There is imagination mingled with patience that encourages those that achieve excellence to not look away or be distracted by the fact that there are other and bigger producers but to remember that they can achieve any of their goals if they work at their own pace and keep going.
Send your thoughts and comments
by email to vineyard.ed@kelsey.co.uk 6
J U LY 2 0 2 6 | W W W. V I N E YA R D M A G A Z I N E . C O . U K
JOIN US AT
supporting uk vineyards one vine at a time ESTABLISHMENT / MANAGEMENT / LABOUR / ONLINE SHOP
VINE-WORKS.COM
NEWS
Pembrokeshire vineyard receives global recognition Velfrey Vineyard named among top 10% of attractions worldwide in Tripadvisor Travellers’ Choice Awards 2026. Velfrey Vineyard, the award-winning family-run vineyard in South Pembrokeshire, is delighted to announce that it has been recognised in the Tripadvisor Travellers’ Choice Awards 2026, placing it among the top 10% of attractions worldwide. The Travellers’ Choice Awards celebrate businesses that consistently deliver exceptional experiences and have earned outstanding reviews from travellers over the previous 12 months. Winners are determined entirely by genuine visitor feedback, making the accolade one of the most trusted and respected awards in global tourism. Nestled in the heart of the Pembrokeshire countryside near Narberth, Velfrey Vineyard has become one of Wales’ leading wine tourism destinations, welcoming visitors from across the UK and beyond to discover Welsh wine through guided vineyard tours, tastings and immersive vineyard experiences. Ryan Mounsey, one of the family team at Velfrey Vineyard, said: "We are absolutely thrilled to receive this recognition from Tripadvisor. To be ranked among the top 10% of attractions worldwide is a tremendous achievement for a small, family-run Welsh vineyard. What makes this award particularly special is that it is based on feedback of guests. We are incredibly grateful to everyone who has taken the time to visit us, share their experiences and support what we do." The award adds to a growing list of accolades for Velfrey
Vineyard, which has earned recognition for both its wines and visitor experiences. The vineyard has previously been named a Visit Wales Hidden Gem and has received national recognition through the Great British Food Awards, Countryside Alliance Awards and international wine competitions. Visitors to Velfrey Vineyard can enjoy guided tours through the vines, learn about the unique challenges and opportunities of Welsh viticulture, and sample a range of wines produced from grapes grown on the estate. The vineyard is particularly renowned for its traditional method sparkling wines, which have received acclaim from leading wine critics and international judging panels. "Our aim has always been to create memorable experiences that connect people with Welsh wine, Welsh hospitality and the beautiful Pembrokeshire landscape," added Ryan. "This award reflects the dedication of the family team and inspires us to continue raising the bar for visitors in the years ahead."
New industry-wide study
Marzipan launches State of UK Direct-to-Consumer Wine Commerce 2026 report, calling on UK wineries to contribute. UK wine producers are being invited to take part in a new industry-wide study benchmarking how the country's wineries sell direct to consumers, launched by wine commerce platform Marzipan. Direct-to-consumer (DtC) sales account for roughly 30% of UK wine revenue, according to WineGB data on English producers, compared to 68% across the Atlantic in the United States. WineGB's annual industry report tracks DtC as a share of total sales. But the day-to-day of selling direct is harder to compare: how wine clubs perform, what customers spend at the cellar door, how producers acquire and retain customers. The State of UK Direct-to-Consumer Wine Commerce 2026 report aims to fill that gap, publishing benchmarks across cellar door, online, wine club and events channels, drawn from responses by producers across the UK. "We wanted to put real benchmarks in the hands of every UK 8
J U LY 2 0 2 6 | W W W. V I N E YA R D M A G A Z I N E . C O . U K
producer, for free. This first edition sets a baseline and gives producers something to measure themselves against, and as it runs year on year we'll be able to show how the UK direct-to-consumer market is changing. The more wineries who take part, the more useful it is for everyone," said Adam Wood, founder of Marzipan. The study covers DtC sales mix, cellar door practices, wine club performance, customer demographics, and 12-month growth expectations. Findings will be published in November 2026 and made freely available to the industry. The survey takes no more than 10 minutes to complete. Individual responses are kept confidential and reported only as aggregated benchmarks. Wineries that contribute will receive the full report ahead of the public release. The survey closes 31 July 2026. Take the survey: https://marzipan.co/state-of-uk-dtc-wine-commerce
Where sculpture meets English wine Toppesfield Vineyard hosts landmark summer art and wine festival. Toppesfield Vineyard hosted a unique three-day Sculpture & Wine Festival from 12-14 June 2026. The event brought together leading contemporary sculptors, award-winning fine English wine, and a rich artistic heritage in the north Essex countryside, just 20 minutes from Sudbury. Held in collaboration with High Roding Art, the festival showcased work from seven carefully selected sculptors, displayed throughout the vineyard and the historic grounds of Bradfields, which was once home to renowned sculptor Michael Ayrton and a place frequently visited by Henry Moore. Continuing this legacy, the festival was an excellent example of curated contemporary sculpture welcoming James Copper, Sculpture Conservator at the Henry Moore Foundation, and John Farnham, former assistant to Henry Moore - offering a rare connection between modern British sculpture and its heritage. The event also featured a diverse group of artists including: ◆ Billie Bond – figurative sculptor known for major public commissions ◆ James Copper – stone carver exploring time, material and emotion ◆ John Farnham – internationally influenced sculptor and former Henry Moore assistant ◆ Lucy Lutyens – nature-inspired sculptor rooted in heritage landscapes ◆ Peter Morris – ceramic artist creating reflective, conceptual works ◆ Tim Villiers – designer blending sculpture with fine materials and form ◆ David Beanland – multidisciplinary sculptor working across wood, stone and metal Set within a working vineyard, the festival offered visitors the opportunity to experience sculpture in a natural landscape, alongside tastings of Toppesfield wines and seasonal food from The Watering Place Café at Gainsborough’s House. A children’s sculpture workshop led by artist Claire Isles also encouraged creative exploration for younger visitors. Peter Moore, co-owner of Toppesfield Vineyard ran vineyard tours at 3pm on Saturday and Sunday afternoons. Everyone is always fascinated by how much they learn from these tours about making and tasting English wines. Commenting on the festival Jane Moore, co-owner and director at Toppesfield Vineyard, said: “There’s something special about seeing sculpture in the open landscape, I think it alters how you experience both the art and the surroundings. With Bradfields’ connection to artists like Michael Ayrton and Henry Moore, this felt like a natural way to continue that legacy while inviting people to discover English wine in a new way.”
Grow a corker. We’ve a wide portfolio to help you manage key disease threats. And you’ve the support you need: our horticulture and viticulture team can provide expert advice, not just on products, but on effective IPM.
www.certisbelchim.co.uk/vines CUPROKYLT® FRUTOGARD® VINTEC® AMYLO-X® COSINE® KARMA®
Use plant protection products safely. Always read the label and product information before use. For further information with regard to the warning phrases and symbols refer to the product label. Cuprokylt® (MAPP 17079) contains copper oxychloride and is a registered trademark of Industrias Quimicas Del Valles, S.A. Frutogard® (MAPP 19105) contains potassium phosphonate and is a registered trademark of Certis Belchim BV. Vintec® (MAPP 20311) contains Trichoderma atroviride strain SC1 and is a registered trademark of Bi-PA NV/SA. Amylo-X® (MAPP 17978) contains Bacillus amyloliquefaciens subsp. plantarum strain D747 and is a registered trademark of Mitsui AgriScience International S.A./N.V. Cosine® (MAPP 16404) contains cyflufenamid and is a registered trademark of Nippon Soda Co. Ltd. Karma® (MAPP 16363) contains potassium hydrogen carbonate and is a registered trademark of Certis Belchim BV. Contact Certis Belchim on 0845 373 0305, e-mail info.uk@certisbelchim.com or visit www.certisbelchim.co.uk. © Certis Belchim 2026.
NEWS
Welsh Wine Week celebrates a growing and award-winning industry Wales’ thriving wine industry took centre stage as Welsh Wine Week returned from 29 May to 7 June 2026, bringing vineyards, winemakers and producers together to showcase the quality, diversity and growing reputation of Welsh wine. Now firmly established as a key moment in the calendar, Welsh Wine Week shines a spotlight on the people, places and processes behind Welsh wine, offering a national platform to champion the sector and its continued progress. The Welsh wine sector has seen significant growth in recent years, evolving into a dynamic and ambitious part of the UK’s food and drink landscape. There are now more than 60 vineyards across Wales, cultivating a range of grape varieties and producing high-quality still and sparkling wines that are gaining increasing recognition both in the UK and internationally. Reflecting on the sector’s growth and ambition across the industry, Andy Mounsey, Chair of Gwin Cymru, which represents Welsh vineyards and wine producers, said: “Welsh wine production has increased significantly, with strong growth and new vineyards are continuing to emerge. Ambitious industry plans aim to grow the value of the Welsh wine sector to £100 million by 2035. “What is particularly exciting is the consistent improvement in quality, driven by a deeper understanding of our vineyards, the fruit they produce and the unique conditions we have here in Wales. This is enabling winemakers to create distinctive, premium wines that are increasingly recognised on a national and international stage. “Welsh Wine Week is an important opportunity to celebrate that progress – bringing together producers, trade and consumers to discover more about Welsh wine and the industry behind it.” This momentum is being supported by an industry-led Welsh Wine Strategy, developed in collaboration with the Welsh Government Drinks Cluster, which focuses on sustainability, skills development strengthening Wales’ position as a producer of premium, distinctive wines. Welsh producers are already achieving global recognition, with wines securing awards at leading competitions including the Decanter World Wine Awards and the International Wine Challenge, further demonstrating the quality and potential of the sector. Throughout Welsh Wine Week, vineyards and producers across Wales hosted a programme of events including tastings, tours and meet-the-maker experiences, offering opportunities for visitors to engage directly with those behind the wines. For vineyards, the week provides a valuable platform to share their stories, showcase their wines and connect with new audiences. Gwen Davies of Vale Vineyard – Gwinllan y Dyffryn said: “Welsh Wine Week is a fantastic opportunity to showcase the quality and individuality of Welsh wines and to share the story behind what we do. It highlights the care and expertise that goes into both growing the grapes and producing the wines, while bringing wider recognition to the sector as a whole.” 10
J U LY 2 0 2 6 | W W W. V I N E YA R D M A G A Z I N E . C O . U K
As the sector continues to grow, activity such as Welsh Wine Week also plays a supporting role in encouraging visitors to explore vineyards across Wales, contributing to local economies and showcasing the wider food and drink offer. Cabinet Minister for Rural Resilience and Sustainability, Llyr Gruffydd said: “We want the food and drink sector in Wales to have a strong Welsh identity – showing the very best of what this country can produce. Winemaking here is a real success story, and Welsh Wine Week is the perfect opportunity to celebrate this growing industry. I invite you to raise a glass and toast Welsh wine. Iechyd Da!” For more information on Welsh Wine Week and a full programme of events visit Visit Welsh Wine Week: DESKTOP www.welshwineweek.co.uk
The AVIX Autonomic Mark II Agricultural bird control: key advantages of automated bird lasers for farms and vineyards Reduce Bird Damage:
Why choose Integrated Bird Management for agricultural bird control? We use industry-leading products like the AVIX Autonomic laser bird repellent; a fully automated system that safely and silently keeps birds away from fields and open spaces 24/7. Combined with bird control spikes, bird mesh, and acoustic deterrents, our tools are designed for long-term, low-maintenance protection. We are a trusted UK provider of agricultural bird control solutions, helping farmers and landowners prevent bird related damage. All our methods are non-lethal and eco conscious, aligning with UK wildlife protection laws.
T: 01908 020757 / 07719 824172 E: info@integratedbirdmanagement.com INTEGRATED BIRD MANAGEMENT HEAD OFFICE: 42 Knibb Drive, Hanslope, Milton Keynes, MK19 7FH www.integratedbirdmanagement.co.uk
Bird deterrent lasers can reduce the level of damage caused by foraging birds and increase returns at harvest.
Silent & humane: The laser is only a visual scare; there is no noise or poison, and birds are simply driven away alive.
Long term savings: Preventing contamination and damage cuts cleaning and repair costs, making lasers cost effective over time.
Wide coverage: Each unit protects up to 12 acres, ideal for fields, orchards or large barns
NEWS
The Uncommon enters bottle format
English winemaker launches two 2025 vintage still wines for bars and restaurants. The Uncommon, the B Corp winemaker known for pioneering English wine in can, is entering bottle format for the first time with the launch of two new still wines, created with the UK on-trade in mind. Launching in June through premium wine and spirits distributor, Enotria, the range includes two 2025 vintage wines grown on the North Kent Downs: Tempting Fete, a dry, pale English rosé made from Pinot Noir, and High Tease, a crisp, aromatic English white made from Bacchus and Chardonnay. The wines are distinct from The Uncommon’s existing canned range, developed specifically for bottle serve. Both wines are presented in 750ml lightweight glass bottles, designed for bars and restaurants where bottle serve remains the preferred format. At 395g, each bottle is 28% lighter than a standard wine bottle, supporting The Uncommon’s lighterfootprint approach. The winemaker has built its reputation by bringing English wine to new occasions through the can; with the new bottle, it is extending that mission into moments and venues where wine is expected to be poured, shared and served at the table. Rooted in a love of English wine, the move reflects The Uncommon’s ambition to bring more people to locally made wine across more occasions, while staying true to its core principles of local production, regenerative viticulture, and a lighter footprint. The names – High Tease and Tempting Fete – nod to British moments worth stretching out: the long lunch, the unhurried afternoon, the starter that can wait. English wine continues to gain momentum, with still wine sales up 10% in 2024, according to WineGB, alongside increasing international recognition. Henry Connell, Founder at The Uncommon said: “We built The Uncommon around premium English wine in cans because they fit modern life: lighter, lower impact and made for anywhere. But our ambition has always been bigger than format. We care 12
deeply about English wine and want to bring more people to it by making it easier to choose local, whatever the occasion. Our bottles allow us to do that.” Phil Norman, Head of Production added: “These wines come from the outstanding 2025 vintage on the North Kent Downs, with clean fruit, excellent ripeness and wellbalanced yields. The kind of season you don’t get every year and a real privilege to bottle.” Phillip White, CEO of Enotria, said: “We’re really pleased to be representing The Uncommon’s first bottled wines in the UK on-trade, alongside their existing canned wines, which have been so successful in the events space. Our customers are increasingly
looking for new and exciting English still wines to add a sense of provenance and home-grown quality to their lists, and both of these styles offer excellent additions to our growing portfolio.” Tempting Fete is a dry English rosé made from Pinot Noir. Pale, fresh and elegant, with notes of fresh raspberry, wild strawberry, soft florals, and a light, refreshing finish. High Tease is a dry English white made from Bacchus and Chardonnay. Bright, aromatic and precise, with notes of elderflower blossom, citrus zest and green apple, and a clean, mineral finish. Both wines are 11% ABV, dry, unoaked and vegan.
R E L I A B L E C LO S U R E S T H AT H E L P S E A L , PROTECT AND ADD VALUE TO BRAN D S CROWN CAPS
HOODS WIRE
SPARKLING
WINE CO R
UL
ES
HEA TSH
KS
S SULE P A KC RIN
ST ILL
W IN
EC
FOIL
ORK
OL Y P & N TI
S
LA
A MC
PS
S
oo ic
fri l” Re geratio
n
ms ste Sy
ORCHARD COOLING LIMITED
+44 (0)1844 203100 sales@rankincork.co.uk rankincork.co.uk
“Ec olo g
Quality Stoppers and Closures Since 1774
Knowledge where it counts is critical to providing the right cooling system to ensure produce is kept in excellent condition during storage.
Specialists in controlled atmosphere stores Rapid chilling systems for soft fruit and fresh produce Secondary cooling systems with energy efficient defrosting using air source heat pump technology Retrofitting of existing high cost electrical defrost heaters with air source heat pumps Electrical engineers and contracting Refrigeration and Electrical service, maintenance, and breakdown cover Testing and certification to NICEIC Mains power solutions for distribution and installations Temperature controlled wine storage solutions using DX or Secondary refrigeration with heating options Qualified to install EV chargers Refrigeration gas leak detection systems F-gas compliance and record keeping Refrigeration system controls with remote monitoring
Dave Reynolds Director 07418 005959
Sean Macoy Service Director 07872 557934
TEL: 01622 861989
Rob Burbridge Director 07858 195633
Paul Kennett F.Inst.R Refrigeration systems 07903 462933
www.orchardcooling.co.uk info@orchardcooling.co.uk
Heather Borland Admin 01622 861989
Rumwood Green Farm, Sutton Road, Langley, Maidstone, Kent ME17 3ND
J U LY 2 0 2 6 | V I N E YA R D
13
MARKETING
Grape trading – an introduction
Steve Burnett, The Grape Exhange, looks into the dynamics of the spot market. Let us start by going back a few years. If you were a grower who either produced with the intention of selling all, or part of, your crop, it was generally accepted that the best deals were long term contracts. These would often lock you in at a price for a pre-determined period of time. Great some years, deeply frustrating in others. For those who weren’t locked into long term contracts, spot market trading often consisted of talking to the folk who bought the fruit last year and a handshake would secure the same deal again. Fundamentally, the market regularly stagnated. The market has moved on a bit from then and has become more sophisticated (in a good way). There are now platforms, such as The Grape Exchange, available to trade fruit and wine and these platforms have brought greater transparency to the pricing fluctuations in the last few years, allowing a more dynamic response. The aforementioned fluctuations in the marketplace don’t necessarily represent inherent instability – rather, it’s a reflection of a simple case of supply and demand. The spot market provides a fair representation of what fruit is actually worth in a given year. Importantly, it is worth noting that prices often become far more unstable late in the season, often reflecting oversupply or disease pressure. The late frosts from this season have put the cat amongst the pigeons. It is entirely possible that such factors cause an increase in market rates, resetting them to pre-2023 levels, since when, the
14
market has seen a gradual decline in the value of fruit being sold. The four main pieces of advice I always provide clients are: ◆ Try and get a deal in place as early as you can reasonably do so. There is nothing worse than a mad panic at the last moment to try and secure a sale! But, at any stage of the season, be prepared to negotiate. ◆ If you are buying, obtain as much information as possible on the particulars of the fruit, the grower and their viticultural practices and philosophy. ◆ Equally, when selling, be prepared to provide as much information as possible. So often, it’s the minutiae of the detail that pushes a deal over the line. ◆ Handshakes don’t tend to cut it any more. Make sure that you get legally binding contracts in place. This is often best placed in the hands of a third party broker. ◆ Make sure that you understand all of the particulars included in a contract. This should include often overlooked details such as: – Who is responsible for transport? – Who is responsible for picking vessels? – Does the buyer require samples? – How does the grower deal with SWD? Given the increasing complexity of spot market transactions, many growers and buyers now see professional brokerage support as an important safeguard rather than an optional extra. Essentially, would instructing a broker to handle all of this be best for you?
TONNELLERIE DE CHAMPAGNE-ARDENNE COOPERAGE – FOUDRERIE
A JEWELLERY BOX
for fine wines
For over 25 years, we have been crafting exceptional barrels and casks that enhance the character of fine wines.
Tradition – Expertise Terroir – Innovation Local Oaks – Gentle Toasting – Tailor-made – Sustainable
SPEAK TO WR SERVICES FOR ESTIMATES & QUOTATIONS
services THE UK AGENT FOR TONNELLERIE DE CHAMPAGNE-ARDENNE
WR SERVICES PROVIDE FULL WINERY SET UP “FROM GRAPE TO GLASS WE HAVE IT COVERED”
✓ Barrel & cask quotations ✓ Delivery estimates ✓ Product advice ✓ Technical support ✓ UK orders & logistics
L E S
P R E S S O I R S
COQUARD
Call: 07743 958884 Visit: www.wrservices.biz
Service & repair
Avantages
Working together to create exceptional wines Pressoir automatique à plateau incliné
• Très grande surface de pressurage • Faible pression sur la vendange • Excellent rapport surface pressante / volume
Barrels & Casks
Bottling & Storage
La Référence Qualité
BrEVET déPosé
Email: wrservices@outlook.com
Winemaking equipment
✓ Dedicated UK support ✓ Competitive pricing ✓ Trusted service & aftercare ✓ Nationwide coverage
WINE MATTERS
Bringing Cap Classique expertise to English soil There are producers whose arrival in a category feels like a statement of intent rather than simply an expansion of portfolio. The launch of Graham Beck’s first English sparkling wine is one such moment, and attending the UK debut event made clear that this is a collaboration rooted in genuine conviction rather than commercial opportunism. Graham Beck needs little introduction to anyone working in the sparkling wine world. The Robertson-based house has spent three decades establishing Cap Classique as a category worthy of serious international attention. Founding cellarmaster Pieter Ferreira, guided the house from its maiden 1991 vintage, building the philosophy and cellar standards that continue to define it. His successor Pierre de Klerk, who joined in 2010 after twelve years working under Ferreira’s mentorship, has continued that work with the same exacting standards. That the two chose this project as their final collaboration before Ferreira’s retirement is itself worth noting. The seed of the idea was planted not in England but in Düsseldorf. At ProWein 2016, the Graham Beck team found themselves standing next to a brand new Wine GB stand, a handful of producers making the case for English sparkling wine to an international trade audience. The conversations that followed were the kind that accumulate Graham Beck DESKTOP www.grahambeck.com
16
quietly before becoming something concrete: chatter about chalk soils, about cool-climate acidity, about whether the stylistic parallels with Champagne were as meaningful as the growing enthusiasm suggested. For a house that had built its reputation on traditional method sparkling wine, the curiosity was natural. A study tour of southern England’s key wine regions later that year, taking in the geology of Hampshire and West Sussex alongside the broader landscape of the emerging industry, turned interest into intent. The English wine, released under the Artisan Collection label, is a traditional method cuvée from the 2018 vintage, widely regarded as one of the finest in English sparkling wine’s recent history. The blend draws on Chardonnay, Pinot Noir and Pinot Meunier sourced from four growers across Hampshire and West Sussex, with parcels vinified separately before assemblage. A proportion of the base wines were fermented in neutral French oak. Production stands at 8,000 bottles in total, making this a genuinely limited release. The route taken is significant. Rather than acquiring vineyard land, which would have pushed any first vintage a decade into the future, Graham Beck chose a négociant model, working with established English growers and accessing existing cellar facilities in Hampshire. It is an approach that prioritises knowledge exchange and collaboration over Photos: Thomas Alexander Photography
W0659 Vineyard Show - July issue copy.pdf
Al
1
09/06/2026
16:10
G ce
i
f i t hs ri f
Carefully considered drinks solutions
Alice Griffiths
Alice Griffiths is a wine communicator boosting the profile of English and Welsh Wine on social media. 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: ✉ Posingwithalcohol@gmail.com DESKTOP www.alicegriffithswine.com INSTAGRAM Alice can be found on social media under @alicegriffithswine on Instagram. ownership, and one that sits comfortably within a broader culture of generosity that English wine, at its best, has demonstrated towards incoming producers. The wealth of experience Ferreira and De Klerk bring to English harvests, both in traditional method winemaking and cool-climate viticulture from a southern hemisphere perspective, represents a genuine contribution to that conversation rather than simply a borrowing from it. The launch event brought together the Graham Beck and Steenberg Vineyards teams for an evening that gave those present the opportunity to taste across both portfolios alongside the new English cuvée. It was a fitting setting in which to consider what this project represents more broadly. At an RRP of £45, the wine enters a market that has become considerably more crowded since Ferreira first began visiting English vineyards in the years when the entire industry could be counted on one hand. The category has matured considerably, and the producers who will sustain credibility in it are those able to demonstrate consistent quality vintage on vintage. A single release tells only part of the story, but Graham Beck’s entry into English sparkling wine is both considered and compelling. What this project ultimately represents is a recognition that English sparkling wine has reached the point where it attracts serious international practitioners, not as a curiosity, but as a genuine creative challenge. That is a marker of progress worth acknowledging.
Get your logo seen
C
M
Y
CM
MY
CY
CMY
K
Protect every drop with Honey Hex
Branding that speaks for itself
Contact our sales team today.
wbc.co.uk 020 7737 4040 sales@wbc.co.uk
17
Al
WINE MATTERS
Photos: @rutlandblog
18
f i t hs ri f
There are moments in the vineyard year that serve as a genuine marker of progress, not just seasonal progress, but the longer arc of an estate finding its footing in an increasingly competitive market. A return visit to Weyborne Estate near Haslemere, Sussex, offered both at once: the ritual of budburst on one of England’s most elevated vineyard sites, and a clearer picture of how far this estate has travelled since its first vintages reached the market. At 190 metres above sea level on the highest point in the South Downs, Weyborne occupies a site with a particular physical logic. The estate takes its name from the River Wey, which rises here on the chalk and sandstone beneath the vines. Twenty-five acres are farmed across five plots, the oldest planted in 2007, at an altitude that delivers a marked diurnal temperature range, thicker berry skins, and the kind of natural frost buffer that lower-lying sites cannot replicate. The soils, a combination of sand, clay and flint above chalk, provide the mineral framework that runs through the wines. At the centre of the operation is General Manager and winemaker Benjamin Abric, who led the tour of the estate and conducted the day’s tasting. His depth of knowledge across both viticulture and winemaking gives Weyborne a clear through-line from vine to finished wine, and his focus on the particularities of this high-altitude site is evident at every stage.
G ce
Budburst at Weyborne Estate
i
The team around him has grown with the estate’s ambitions. Founder Nick Clark came to wine through a lifelong passion for geology, recognising in Weyborne’s terroir the potential to produce sparkling wine of genuine distinction. It is a conviction that has shaped every decision since. Commercial Director William Sharpley, who joined in March 2024, brings nearly four decades in the wine trade to the role, including a formative start in Paris and considerable experience in Champagne. Vineyard Manager Damian Cross, the most recent addition, joined in Spring 2025 with a background in estate management and a clear affinity for the rhythms of the growing season. Together they bring a complementary range of expertise at a moment when the estate is consolidating its position in the market. Budburst, even in a season carrying frost risk, was at its most vivid during the visit. Walking the plots with Abric, the conversation ranged across varietal performance, canopy decisions, and the longerterm direction of the vineyard. Weyborne grows Pinot Noir, Pinot Meunier and Chardonnay, the classic Champagne varieties, and the site’s altitude and aspect give the fruit a character well suited to the traditional method wines the estate produces. The tasting that followed was an opportunity to assess the 2025 base wines at their earliest stage, components still evolving but already demonstrating the freshness and structural precision that this site
Weyborne Estate DESKTOP www.weyborne.com ✉ info@weyborne.com
consistently delivers. With the 2022 vintage due for release later in the year, tasting the building blocks provides a useful context for understanding Weyborne’s winemaking logic. These are wines constructed for longevity, with acidity that is as much a product of altitude and terroir as of any cellar intervention. The Oriana label, named for a Tennyson poem with a direct connection to the historic Blackdown House on the estate, has secured listings at Harrods, Hedonism, Claridges and Ocado, among others. The brand is entering new markets and sustaining growth in a sector where shelf space and on-trade listings are hard won. The base wine tasting suggested the 2025 vintage will give Abric and his team further options as they continue to refine the house style. Returning to Weyborne really allowed me to see the coherence of the operation. The site, the team, the production philosophy and the commercial strategy are all moving in the same direction. To revisit an estate and find it not only holding its ground but actively extending its reach is genuinely encouraging. Weyborne is a producer worth watching closely as the 2022 vintage approaches release and the Monitor | Predict | Track | Automate 2026 season gets properly underway.
The sensor can be used for:
Introducing our new Leaf Wetness & Temperature Sensor Measuring environmental variables is very important for assessing threats to your crops but the more accurately you can measure and the more variables you can measure the better. Using a leaf wetness and temperature sensor is a really good way of improving your knowledge. The sensor mimics the thermal and physical properties of a leaf but with sensors inside the ‘leaf’. The sensor is completely waterproof (IP68 rating) and connects to a regular Ladybird sensor.
• Disease prediction and fungal infection risk assessment • Irrigation timing based on canopy wetness duration • Frost monitoring and protection systems • Transpiration and stress monitoring
Why do I need one? The sensor gives you significantly better data which feeds into the Ladybird disease predictors for Powdery Mildew and Botrytis. The predictors use algorithms from Kew’s Royal Botanical Gardens and UCL (University College London) and will be updated from time to time for individual grape varieties using algorithms from Plumpton College Wine Department. Accurately knowing the risks of disease and knowing it on a hyperlocal basis, means you can plan your spraying routine better and restrict it to areas of higher risk.
PLEASE CALL FOR MORE INFORMATION ON 0845 5443736 J U LY 2 0 2 6 | V I N E YA R D
19
A WORLD VIEW
tiveros Flores On
Priorat and England
A ndr ea
Andrea Ontiveros Flores, a sommelier and marketing & communications specialist from Alicante, Spain looks at two wine regions linked by trade and ambition. To kick off the 2026 vintage, I started my vineyard visits in one of my favourite wine regions in north east Spain, Priorat. It is still remarkable how such a challenging climate region continues to produce some of the best and most powerful wines, not only in Spain but across Europe. With highly concentrated grapes from old vines – many over a century in age, set on stunning steep terraces of black llicorella slate, and under the strict regulations of the Priorat DOCa, the region follows a “heroic viticulture” approach. This allows only hand harvesting in unforgiving landscapes where
20
mechanisation is impossible and requires enormous physical effort. The result is a style of pronounced concentration and intensity: powerful expressions of Garnacha and the local Cariñena, with distinct depth, structure and naturally high alcohol. One of the things I enjoyed the most during my visit to Priorat was its authenticity and the rural character that the region has carefully preserved. Small producers and truly local wineries across the comarca are the defining signature of Priorat, especially when compared with larger wine regions in Spain such as Rioja and Ribera del Duero. Even in Falset, the capital of the region, or Gratallops, often
considered the heart of Priorat; production remains small and limited, making each wine producer feel distinctive and personal. Wineries such as Clos Pachem and Celler Devinssi, both located in Gratallops, produce unique and expressive wines from local grape varieties, following Priorat’s distinctive approach, where soil and climate take centre stage in every bottle. Meanwhile, Sangenís i Vaqué in Porrera and the impressive Mas Doix in Poboleda are also highly regarded, known for their elegant wines with strong ageing potential, limited production, and a terroir-driven, low-intervention philosophy that preserves the natural character of native varieties.
And yet, most of these bottles are not meant for Spanish consumers, but for export markets such as the UK. Like many of Spain’s top-tier appellations, Priorat relies heavily on international demand, with the UK remaining one of the world’s most important destinations for bottled Spanish wine and a key premium segment. This is despite recent alcohol duty changes introduced last year, which have impacted higher-alcohol Spanish reds, like those from Priorat. But England and Wales are a large and long-established destination for Iberian labels, where consumer preferences lean towards fuller-bodied styles, often associated with higher alcohol levels. That is why Priorat producers typically price and position their wines with international buyers in mind. These bottles are not simply exported; they are conceived for export, with premium positioning and higher pricing from day one. While it may be surprising to learn that Priorat bottles are not mainly consumed in the Spanish market but overseas, I found a link, and a certain similarity, with UK production. Even when producing top-tier wines, both are often perceived,
in comparison with other regions such as Champagne for English sparkling, and Rioja and Ribera del Duero in the case of Priorat reds, as second-tier names in their own country. We know UK consumers drink Priorat, both in restaurants and in wine retail settings, but the UK also produces its own premium bottles, with increasing confidence and international recognition. The UK is therefore not just a consumer and a destination for fine wine, but is also becoming a producer in the premium segment. So, both regions not only share strong trade links and fine wine production, but also a particular position where product perception and knowledge in their local
markets show a significant gap compared with other regions. On the Spanish side, Priorat is not widely consumed, and there is limited awareness of the quality of its wines within its own country. Rioja and Ribera del Duero continue to lead local consumption and preference, especially when price is a deciding factor. Tempranillo-led wines benefit from consumer trust in familiar regional names. Priorat, with its Garnacha– Cariñena blends, is less understood and often more expensive at the top end. This is why it is typically more appreciated in export destinations such as the UK, where consumers tend to be more open to trying and paying for powerful Spanish styles. <<
VINECARE UK Supplier of Specialistic Vineyard Equipment & Materials www.thevineyardstore.co.uk 01273 380158 sales@thevineyardstore.co.uk
THE COMPLETE UK VINEYARD SERVICES PROVIDER If you’re planting a new vineyard or managing an existing one, our 30+ years of experience in UK viticulture equip us with the expertise to ensure your vines receive the best possible care. www.vinecareuk.com info@vinecareuk.com 01273 380158
J U LY 2 0 2 6 | V I N E YA R D
21
A WORLD VIEW On the UK sparkling side, Champagne continues to be seen as the benchmark and the default premium choice when opting for high-end sparkling wines, especially for celebratory occasions. English sparkling is widely perceived as the domestic alternative and is often more highly valued in export markets such as North America and Asia. But in both cases, the “second choice” category has something more to offer. Top Priorat wines can exceed many from Rioja and Ribera del Duero in many ways. Priorat often delivers more powerful and terroir-driven expressions, with deep, dark fruit, high alcohol, robust tannins, distinct minerality, and the acidity and structure needed for long-lived, complex examples from old vines. So, rather than being a safe
<<
22
alternative, Priorat is a bold one. And English sparkling shares a similar ambition in its offering, consistently producing wines with greater precision, higher acidity, brighter fruit profiles, and a more pronounced mineral backbone, alongside greater freshness, a leaner structure, and sometimes a more classical style. So English sparkling is not a compromise; it is proving itself to be a direct rival, especially now that top English sparkling wines compete directly with Champagne in both pricing and quality. But why does this gap exist? Why does there seem to be more interest overseas in particular styles of wine compared with domestic consumption? It appears that, especially for more expensive wines, demand
is higher outside their domestic markets, and for local producers, the economics work better if they export rather than lower their prices to try to incentivise local consumption. Consumer psychology plays a key role here. For most people in Spain, familiar grapes are the safer choice, sticking with tradition – such as Tempranillo or ‘Tinta del País’, which literally means “the grape of the country”. Brand power also matters: prestigious regions, such as Champagne, benefit from names that speak for themselves, where simplicity often wins over complexity in messaging. Distribution is another crucial factor. If most bottles are exported, both markets lose visibility of local premium and small-scale, in-house production. As a result, consumers tend to buy what they recognise at a fair local price, while producers price their wines according to perceived value, often leading to higher prices driven by demand abroad. On the other hand, international drinkers tend to appreciate and show greater interest in different styles of wine from other regions, largely thanks to figures such as sommeliers and commercial teams who help position these labels abroad at higher prices. Wine specialists, retailers and commercial professionals act as a bridge, introducing premium wines like Priorat or English sparkling to other markets. They serve as translators of unfamiliar regions and can more easily justify higher pricing in strategic settings such as restaurants, where both categories tend to overperform compared with retail. The picture is clear to me for both regions. Priorat’s intense reds and English fresh sparkling wines are, without doubt, premium categories linked by trade and a clear sense of ambition. Both face challenging climates: Priorat is hotter and drier, with some of the lowest vineyard yields per hectare in the world, while the UK contends with more volatile yet warming conditions that are increasingly allowing consistent ripening. Each is responding differently, one by seeking freshness while maintaining intensity and heritage, the other by exploring broader styles through youth and precision – yet both are positioning themselves as strong premium categories on the international stage. Perhaps both regions suffer from the same misconception in their home markets, not that they are second-best, but that they are second in line. In reality, they are not behind, they are playing a different game.
2026
Headline sponsors Vitifruit Equipment Sales and Hire
Brought to you by ™
EXHIBITOR BOOKINGS NOW OPEN 100%
formabuild.co.uk
ilt
Br it
esigned &
bu
d ish
Office 01825 371500 � info@formabuild.co.uk www.formabuild.co.uk
STEEL FRAMED BUILDINGS, RECLADDING, REPAIRS AND GROUNDWORK •
•
Steel frame buildings for: farming, industry, fruit production and storage. Site clearance and demolition
•
Full groundwork service
•
Electrical fit out
•
Covering Sussex, Surrey, Kent and Hampshire
� � @formabuild.co.uk @info_forma
25 NOVEMBER 2026 Contact Jamie on 01303 233883 to reserve your stand or visit www.vineyardshow.com to register for your free ticket In association with
VINEYARD INFRASTRUCTURE
Why your trellis system should work as hard as you do As the UK vineyard sector matures and commercial pressures intensify, the infrastructure decisions made at planting are proving more consequential than ever. The Vineyard Store is proud to partner with Vignetinox, Italian manufacturers of trellis systems engineered from the ground up for the demands of the modern, mechanised vineyard, writes Robin Frean, The Vineyard Store. There is a moment in every vineyard project when the conversation moves from the romantic to the pragmatic. Varietal selection, the promise of that first harvest, the view from the ridge, these are the discussions that capture the imagination. But quietly, in the background, sits a decision that will shape the operational character of that vineyard for decades: the trellis system. Get it right and it becomes invisible, a silent framework that supports
24
the vines, accommodates the machinery, and asks very little of those managing it. Get it wrong and it becomes a constant drain: loose tension, broken wires, posts that shift under machine pressure, and endless manual adjustment eating into margins that were never generous to begin with.
A different kind of trellis thinking
The Vineyard Store are now able to exclusively offer Vignetinox products to the UK market. For growers happy with conventional trellis solutions, those options remain very much part of what The Vineyard Store offers and recommends but for those whose ambitions increasingly include mechanisation Vignetinox opens up a genuinely different conversation about what vineyard infrastructure can do. That conversation starts with a simple premise: that a trellis system built around
mechanised vineyard operations from the ground up will outperform one adapted to accommodate them later. Vignetinox engineer their systems with mechanisation as the baseline assumption, consistent wire heights that machinery can track reliably, end post assemblies that hold their geometry under lateral working forces, and tension systems that stay calibrated across seasons without constant manual intervention.
Tension without the maintenance
Central to that consistency is their innovative spring tensioning system, housed within the end post assembly. Where a conventional static trellis fixes tension at installation and leaves the wire to cope with thermal expansion, canopy load, and machinery contact, the Vignetinox spring system absorbs those fluctuations dynamically and releases the
energy back when conditions normalise. The wire stays at the correct tension without anyone having to touch it, a quiet but significant reduction in the routine labour that accumulates across a working season.
Wire that holds its ground
The same philosophy extends to the wire itself. Vignetinox use stainless steel throughout, which dramatically reduces and in practical terms near-eliminates the elongation that galvanised wire experiences over time and under load. A trellis that holds its tension and its geometry year after year is one that demands far fewer interventions and presents a more consistent canopy to whatever machinery is working in the rows. It is the kind of component where the upfront investment pays for itself repeatedly across the life of the vineyard.
Built for the vineyard you plan to have For those planning new plantings or thinking seriously about scale, this is infrastructure designed around the vineyard you intend to have in ten or fifteen years, not just the one you are putting in the ground today. As this issue goes to press, the first Vignetinox systems destined for UK soil are being manufactured in Italy, with Plumpton College amongst the inaugural installations planned for this season. Plumpton’s interest is not incidental, they are approaching this as a serious research project, evaluating how the system performs under real working conditions with a view to understanding its long-term relevance for UK viticulture. That an institution of such standing has chosen to be an early adopter is, we think, the most honest measure of what Vignetinox
brings to the table. What happens next, as the system is installed, assessed and documented under real UK viticultural conditions, is a journey we are very much looking forward to following alongside them.
Ready when you are
The Vineyard Store is genuinely proud to be the UK representative for Vignetinox. It is a partnership entered into carefully, with time spent understanding both the products and the thinking behind them. Whether you are planning a new vineyard and want to get the infrastructure right from day one, or managing an established site and thinking about how it performs as mechanisation becomes a greater part of the picture, we would encourage you to get in touch. We are ready to talk through your plans, help you think through the right specification for your site, and make sure that what you install today serves you well into the future.
For enquiries and consultations: DESKTOP www.thevineyardstore.co.uk ENVELOPE sales@thevineyardstore.co.uk For technical and product information direct from the manufacturer: ENVELOPE info@vignetinox.com J U LY 2 0 2 6 | V I N E YA R D
25
YEAST NUTRITION
Balanced nutrition in fermentation – moving beyond YAN Rethinking yeast nutrition.
Balanced nutrition is becoming an increasingly important focus in fermentation management, moving beyond the traditional reliance on YAN (Yeast Assimilable Nitrogen) as a single indicator. While YAN remains useful, it does not fully reflect the complexity of yeast nutritional requirements. A more complete approach considers both the quantity and the composition of nutrients available throughout fermentation. At its core, balanced nutrition is about providing yeast with a combination of assimilable nitrogen sources, including both ammonium and amino acids. These sources are not interchangeable. Ammonium can be readily taken up by yeast but requires energy to be converted into amino acids. In contrast, amino acids are directly assimilable and can be used more efficiently when available at the right stage. This distinction is important when designing a fermentation strategy, as the type of nitrogen available directly influences yeast metabolism and fermentation dynamics.
Impact on fermentation performance
Nutrient composition has a direct effect on fermentation kinetics and yeast health. A balanced nutrient profile helps yeast maintain metabolic activity throughout fermentation, even as conditions become more stressful due to rising alcohol levels and nutrient depletion. Key cellular functions, including membrane integrity and permeability, depend on the availability of compounds such as sterols and fatty acids. When these elements are sufficiently supplied, yeast are better able to tolerate stress and continue fermenting efficiently. The result is a smoother, more predictable fermentation curve with fewer deviations. Practically, this leads to improved fermentation reliability. Supporting yeast from the start reduces the risk of sluggish or stuck fermentations and helps ensure steady progression through to completion.
For winemakers, nutrition therefore becomes not only a tool for managing fermentation, but also for guiding style and expression.
Applying a balanced nutrition strategy
Achieving balanced nutrition in practice means supporting yeast at key moments with nutrients suited to their physiological needs. During the early stages, when yeast are adapting and multiplying, Nutriferm Ultra provides organic nutrients rich in amino acids and growth factors, helping establish a healthy fermentation. At the same time, Nutriferm Arom Plus can be used to enhance the availability of amino acid fractions linked to aroma precursor formation, supporting a more expressive profile from the beginning. As fermentation progresses and stress increases, maintaining yeast activity becomes essential. Nutriferm Advance provides broader nutritional support to sustain yeast viability and metabolic function through mid to late fermentation, helping ensure a steady and controlled process. In more challenging conditions, such as high sugar musts or nutrientdeficient environments, Nutriferm No Stop can be used to support yeast under stress and reduce the risk of slowdown or arrest, helping maintain fermentation momentum.
A targeted and practical approach
Balanced nutrition is not about adding more, but about adding with purpose. By focusing on nutrient type, composition, and timing, winemakers can improve fermentation consistency while also influencing the final sensory profile. As fermentation practices continue to evolve, this approach provides a practical way to move toward more controlled, reliable, and qualitydriven outcomes.
Influence on wine quality
Beyond fermentation performance, nutrient management plays an important role in shaping the sensory outcome. Yeast metabolism is closely linked to the production of secondary compounds such as esters and higher alcohols, which contribute to aroma and flavor. A balanced nutrient supply supports more consistent and complete metabolic activity, often resulting in improved aromatic intensity, greater complexity, and cleaner profiles. In contrast, nutrient imbalances can lead to stress responses that negatively affect both aroma development and overall quality.
More information can be found on our website. Looking for further technical support? Reach out to Jennifer Lincoln at Enartis. Products are locally available through Itasca Wines. DESKTOP www.enartis.com/en-uk/ ENVELOPE Jennifer.lincoln@enartis.com 26
J U LY 2 0 2 6 | W W W. V I N E YA R D M A G A Z I N E . C O . U K
Bulk wine for sale Have you got bulk wine to sell? • Free to look • Request a sample • Post your own wines for sale for £10
www.wineandgrapetrading.co.uk www.chinesesourcingagents.com Stuart Lunn Sales Representative +86 13120 873170 stuart@chinesesourcingagents.com
We are a British-owned trading company based in China, supplying high-quality products directly from the factory. Below are just a few examples of what we offer, but for our full range, please get in touch. All quoted prices are inclusive of delivery to your door (excluding VAT), based on recent 20ft container shipments. Before you place an order, we provide a comprehensive, all-inclusive quotation tailored to your requirements. We supply trellising posts, anchors, and a wide range of additional products directly from the manufacturer, ensuring the most competitive pricing.
Anchor £2.75 ex VAT
End Post £4.86 ex VAT
Q235 Steel Zinc coating: 400-500g/㎡ 60 micrometres galvanized 85 cm long, 15cm screw plate, pole thickness 1.5cm , arc thickness 2.5-3mm
Q235 Steel Zinc coating: 275g/㎡, 19 micrometres galvanized 2.7m long, 7.82kg, 2.5mm. Size: 52.1*43*(cross section length*cross section width)
WIRE £22.99 ex VAT
Mid Post £3.95 ex VAT
Q235 Steel Zinc coating: 200g/㎡ 1250mpa 2mm*1000m/roll
Q235 Steel Zinc coating: 275g/㎡, 19 micrometres galvanized 2.5m long, 3.738kg, 1.5mm. Size: 52.1*43*(cross section length*cross section width)
Andy Hares - Newhall Wine Estate Vineyard Manager - Essex After a recommendation, we requested pricing for trellising posts, wires, and ground anchors. Initially, we had reservations about purchasing directly from manufacturers, but Stuart made the process straightforward. We were provided with a comprehensive selection of products, detailed pricing breakdowns, and inspection reports before shipping directly to our vineyard. With full transparency and no unexpected fees, we were extremely satissed with the products received and are now placing a third container order, which also includes various sundries such as guards, tutors, and clips. Purchasing directly has allowed us to re-trellis most of our 125 acres, and signiscantly reducing the cost of our new plantations. I have since recommended Chinese sourcing agents to others in the industry and am exploring additional areas of our business that could benest from this service.
J U LY 2 0 2 6 | V I N E YA R D
27
AWARDS
INTERNATIONAL WINE CHALLENGE 2026
English sparkling triumph Everflyht Wine Estate wins top trophy.
English Sparkling Non Vintage White Trophy EverFlyht Cuvée Edition 3 NV ◆ 1276 Wines, Chardonnay 2024 ◆ Balfour Blanc de Blancs 2018 ◆ Balfour, Cinque Ports 2019 ◆ Balfour Blanc de Noirs 2018 ◆ Balfour Rosé de Meunier 2023 ◆ Bolney Wine Estate Cuvée Rosé 2016 ◆ Bolney Wine Estate Classic Cuvée 2016 ◆ Camel Valley, Pinot Noir Rosé Brut 2023 ◆ Candover Brook Brut NV ◆ Chapel Down Grand Reserve 2019 ◆ Chapel Down Kits Coty Chardonnay 2023 ◆ Chapel Down Rosé NV ◆ Domaine Evremond Classic Cuvée
Edition II NV
◆ EverFlyht Cuvée Edition 3 NV ◆ Gusbourne Blanc de Blancs 2015 ◆ Gusbourne Chardonnay Boot Hill
Vineyard 2022
28
Everflyht Wine Estate has secured one of the highest accolades in global wine, with its Everflyht Cuvée Edition 3 NV crowned English Sparkling NV Trophy Winner at the International Wine Challenge 2026, triumphing against 100’s of the UK’s most celebrated sparkling wine producers. Widely regarded as one of the most rigorous and influential wine competitions in the world, the International Wine Challenge recognised the Sussex estate’s flagship sparkling wine for its precision, elegance, and exceptional craftsmanship. Alongside the trophy, the wine was also awarded a coveted Gold Medal. Judges described the wine as: “Taut and focused with lively lemony fruit and subtle toasty depth. It's complex and linear with real precision and acidity.”(95 points) The award marks a defining moment for Everflyht Wine Estate as it celebrates ten years since the first vines were planted – a decade dedicated to producing sparkling wines of international calibre from the rolling Sussex landscape. Rooted in regenerative viticulture and meticulous attention to detail, Everflyht has quickly established itself as one of the most exciting names in premium English sparkling wine. Every aspect of the estate, from vineyard management to winemaking, is guided by a
commitment to sustainability, biodiversity, and the pursuit of exceptional quality. Luke Spalding, Viticulture & General Manager at Everflyht Wine Estate, commented “To receive this level of recognition from the International Wine Challenge is an incredibly proud moment for the entire team. Cuvée Edition 3 NV is a true reflection of our vineyard practices, our values, and the meticulous work that goes into every stage of production. Over the last decade we’ve focused relentlessly on quality, sustainability and expressing the unique character of our site, so for the wine to be recognised with this trophy is hugely rewarding for the work done so far.” Ben Ellis, Owner of Everflyht Wine Estate, added “From the beginning, the ambition for Everflyht was to create sparkling wines that could stand confidently on the world stage whilst remaining deeply connected to the land they come from. Winning this trophy during our tenth anniversary year feels incredibly significant. It is testament to the passion, skill and vision of everyone involved in the estate, and a proud milestone in Everflyht’s journey.” As English sparkling wine continues to command growing international attention, Everflyht’s latest success further cements Sussex’s reputation as one of the world’s leading regions for premium sparkling wine production.
◆ Harrow and Hope Brut
Reserve No.10 NV
◆ Harrow and Hope
Blanc de Noirs 2020
◆ Hundred Hills, Blanc de
Blancs Library release 2018
◆ Hundred Hills, Hillside No.3 2019 ◆ Roebuck Estate Classic Cuvée 2020 ◆ Simpson Roman Road Chardonnay 2023 ◆ Squerryes, Blanc de Blancs 2018 ◆ The Grange Classic NV ◆ The Grange Pink NV ◆ The Grange White From Black 2019 ◆ Wiston Estate Vintage Cuvée
Magnum 2009
◆ Wiston Estate Blanc de Noirs 2018 ◆ Wyfold Vineyard English
Sparkling Brut 2018
J U LY 2 0 2 6 | W W W. V I N E YA R D M A G A Z I N E . C O . U K
English Sparkling Blanc de Noirs Trophy The Grange White From Black 2019
AWARDS English Sparkling Blanc de Blancs Trophy Hundred Hills Blanc de Blancs Library release 2018
English White Trophy 1276 Wines Chardonnay 2024
English Sparkling NV Rosé Trophy Chapel Down Rosé NV
English Sparkling Vintage Rosé Trophy Bolney Wine Estate Cuvée Rosé 2016
English Sparkling Classic Blend Trophy / English Sparkling Trophy Wiston Estate Winery Vintage Cuvée Magnum 2009
IWSC 2026
English sparkling continues to excel
The results of the International Wines and Spirits Competition 2026 have been announced. The first official IWSC competition took place in 1970 and since then the competition has gone from strength to strength. In 2026 nearly 4,000 wines from over 39 countries the IWSC judging panel of 130 leading wine professionals had a mammoth task. Particularly interesting is the number of countries represented in 2026 highlighting the diversity of the global wine industry. The expert judging panel was overseen by a committee comprised of: Alex Hunt MW, Alaistair Cooper MW, Dirceau Vianna Junior MW, John Hoskins MW, Essi Avellan MW, Mick O’Connell MW, Sarah Abott MW and Victoria Mason MW.
Medal success
The judging at the International Wines and Spirits competition takes place under very strict conditions to ensure each wine receives due consideration. These very rigorous judging conditions mean that those wines that win medals can be extremely proud of their accomplishment. According to the IWSC 3% of wines entered received a gold medal, 28% a silver medal and 54% a bronze medal.
English sparkling
Among the 3% of wines awarded a gold medal were five sparkling wines from England. The counties represented amongst the gold medal winners were: Kent, Dorset and Hampshire. Chapel Downs Kits Coty Blanc de Blancs Brut 2019 and Langham Perpetual Chardonnay Second Edition Brut Nature NV were both awarded an impressive 96 points each.
◆ Langham Perpetual Chardonnay 2nd Edition Brut Nature NV ◆ Chapel Down Kits Coty Blanc de Blancs Brut 2019 ◆ Hambledon Wine Estate Blanc de Blancs Brut NV ◆ Black Chalk Wine Eighty Nine Point Six Blanc de Blancs Brut 2020 ◆ Chapel Down Grand Reserve Brut 2019
J U LY 2 0 2 6 | V I N E YA R D
29
LONDON WINE FAIR 2026
Diverse and vibrant
The London Wine Fair took place at Olympia from 18-20 May. Then the inaugural Host Nation event featuring England and Wales allowed Vineyard magazine to experience the wonderful atmosphere of an international stage full of the best of English and Welsh producers showcasing a wonderful array of wine styles and grape varieties – each unique, individual and with a story to tell. On Tuesday 19 May the London Wine Fair was host to an area dedicated to the producers of contract winemaker Defined Wines. The pop up area had a constant stream of visitors throughout the day and Vineyard magazine caught up With Henry Sugden to hear his thoughts on the show. “This has been a great opportunity to make the trade realise just how diverse and vibrant the English and Welsh wine community is. This is the London Wine Fair, if the local trade do not find English and Welsh producers here then we are not normalising the sector,” explained Henry. There certainly were plenty of trade buyers, writers and sommeliers and “it would be fair to say a whole new audience has been introduced to English and Welsh wine,” said Henry. Among the 22 brands that were part of the Defined Wine pop up Vineyard magazine chatted to Lucy Baxter who was showcasing the Four Daughters Albarino 2025. The wine now has an eye catching blue bottle which matches this unusual varietal choice. The wine is bursting with notes of citrus which is also complemented by the bottle choice. Speaking about taking part in the pop up Lucy Baxter said: “This has been an excellent showcase and Defined Wine have put in so much effort.” Visiting the London Wine Fair for the first time was the newly launched brand the Mighty Wren. Monty Irish of the Vineyards of England Cellar explained that through a cooperative of four English
30
growers The Mighty Wren has been designed to introduce English wine to the on-trade at a lower price point. With a Red, White and Rosé in the offering the brand is able to travel a full dinner menu but with an on-trade price point of £4-£5 this wine will also make an excellent by the glass offering. The rosé in particular was outstanding. 100% Pinot Noir with 11.5% alcohol the wine has been allowed to undergo malolactic conversion and the result is smoothness balanced with a fruit nose that will give this wine a broad appeal. The idea of offering this wine by the glass on any wine list will work towards “normalising English wine to the wine trade” as Henry Sugden so eloquently explained. It seemed that around every corner there was another opportunity to become acquainted with the wines of England and Wales. Walking past the Everflhyt stand Luke Spalding was chatting with a steady stream of interested visitors and this pattern was repeated at Williams Family wines and many others around the fantastic venue. Just round the corner, The Uncommon, Sandridge Barton, Bluebell Vineyard Estates, Court Garden Vineyard and House of Coren among others were all part of the impressive WineGB stand for the three days of the show. The IWC 2026 trophy winning Chardonnay from 1276 Wines was another highlight of the London Wine Fair with the team on hand to discuss an array of exciting wines in front of a packed crowd.
Mat Duthie, SW Drinks
One of the most eye-catching exhibitors at the Fair was Eisberg with a range of alcohol-free wines in a can format Alongside the Chardonnay was a variety of other exciting wines to try and the team were inundated with enquiries. One wine of note was the Madeline Muscaris Brut NV comprising of 26% Madeline Angevine 69% Muscaris and 5% Chardonnay with five bar pressure this wine has an appealing fruit forward, citrus style. The London Wine fair is always able to provide visitors with something a bit different and this year was no exception. High Camp Flasks were at the London Wine Fair for the first time showcasing a fully brandable wine flask that would be perfect for vineyards that offer a picnic amongst the vines with a returnable basket scheme. Rob Marsh of High Camp flasks explained that the Parkside flask holds a full bottle of white wine at a cool temperature in a stainless steel material that perfectly preserves the wines flavour profile and has two cups seamlessly integrated into the design. “The product has been designed to embrace the outdoor experience,” said Rob. One of the most eye-catching exhibitors at the Fair was Eisberg with a range of alcohol-free wines in a can format. The artwork shown on the cans is a collaboration with Cromer Artist Samuel Thomas who was on the stand exhibiting his artwork which he describes as “The art of optimism” with the artwork being a celebration of life outdoors on the English coast. Mat Duthie Junior Brand Sales Manager for SW Drinks explained that the non-alcohol wine is made with Sauvignon Blanc and utilises a column still for dealcoholisation. Whilst Eisberg has been producing non-alcoholic wine for 35 years the Be Free can format was launched in September 2025. The appeal is obvious be it picnic, BBQ, sports events or outdoor festivals this vegan friendly low calorie non-alcoholic wine in a can offers “more options, in every glass, for << every occasion,” said Matthew.
Tom Oswald and Rob Marsh, High Camp Flasks
The IWC 2026 trophy winning Chardonnay from 1276 Wines
J U LY 2 0 2 6 | V I N E YA R D
31
Oz Clarke Throughout the event, visitors were treated to talks, debates and masterclasses. On Tuesday afternoon Oz Clarke held a fascinating masterclass entitled ‘Unusual varieties to discover in the Pays d’Oc IGP’. With his customary presenting style packed full of interest and a sprinkling of humour Oz explained that the Pays d’Oc IGP is the biggest wine area in the world. “The Languedoc has long been dismissed and this has been the key to freedom in winemaking expression, it is not stifled by the appellation rules or tradition which can be a corset for the next generation, the only rules are whether the wine will be any good and this region provides vineyards and winemakers the opportunity to make their own reputation,” said Oz with enthusiasm. He likened this to the spirit of winemaking seen in England and Wales which shares this freedom of winemaking free from unnecessary and constraining rules. The tasting travelled through eight very different wines. Starting with Rolle (also known as Vermentino), produced close to the
<<
Lucy and Clive Baxter, Four Daughters
32
Rebecca Allen, Yotes Court
Vineyards of Sussex make really good Pinot Gris suburbs of Montpellier. Oz explained that the Languedoc benefits from four winds that mean that wines made in this region are often suited to organic and biodynamic techniques. After a richer and fuller Sauvignon Gris wine there came the chance to experience an Albarino. Oz explained that this grape has been successful in many growing regions. “Once in a decade there comes a grape variety that is revolutionary, Malbec would be a good example and Albarino is also that grape, it is a grape that the wine buying public really understand,” said Oz. He went on to state that Albarino has been successful in England and Wales, replying to a murmur from the international audience “it makes a great wine here,” he said. The wine from Claude Vialade was 13% abv and the vineyard is situated South West of Narbonne and in an attempt to mitigate for climate change the vines are planted on a north facing slope. The
The Be Free can format was launched in September 2025
Monty Irish, Vineyards of England Cellar
Catching up with no and low alcohol wine company, Divin following wine was a fantastic rosé made with Pinot Gris. With fruit forward character Oz explained the local forests and wild herbs influence the wine. Oz again drew comparisons with English wine and told the audience: “Vineyards of Sussex make really good Pinot Gris,” The following wine from Jacques Frelin Vignobles was Herisson Le P’tit Rouge 2025 was a 100% cinsault wine. With 10.5% abv Oz explained this variety was widely planted in Morrocco, Lebanon and South Africa but that to make a varietal wine from this variety was highly unusual in France where it has traditionally been used to soften rosé. Continuing this theme, the next wine was a Petit Verdot single varietal wine of outstanding quality. Grown on volcanic basalt this wine had everything and more – structure, body, balanced tannin and bursting with fruit. Traditionally used as less than 5% of the blend in Bordeaux this wine was a revelation, Domaine de Medeilhan, Chêne en été 2024 would be welcome on any wine list and with a price point of 3.85 euros would really show the skill of the wine buying team if available by the glass. The masterclass drew to a close with a significant buzz in the conversation. Despite occupying the last masterclass slot of the day the participants proved reluctant to leave what had been a truly enlightening event. Vineyard magazine also caught up with producers from Crete who were all attending as part of the wider Wines of Greece exhibit at the London Wine Fair. The stand was large and the exhibitors were welcoming. It was great to hear producers talk about the wines and
Sam Hartnell, Kokkinos Winery
the indigenous grape varieties. The stand highlighted the unique aspects of the wine industry in this fast-expanding wine region that is quickly becoming recognised for its highly skilled winemakers. Eva Kasapak head of tourism for Mointerra vineyards situated just a stone’s throw from the ancient city of Knossos was available to talk about the Vilana grape. The white wine is filled with notes of citrus with mineral elements and refreshing acidity, at 13.5% this is an elegant wine. “All the wines we make are from indigenous varieties. The Vilana can be a difficult grape to work with as it oxidises quickly,” said Eva. Stelios Laderos from Idaia Winery was showcasing a number of wines from indigenous varieties. Planted over 20 years ago there are five hectares of vines and eight varieties including exciting varieties growing in international recognition such as the food friendly white grape Thrapsathiri and the red varietals Kotsifali and Mandilaria which are blended to make the fantastic deep coloured Idaia Red, full of cherry, blackberry and plum notes. Representing the Kokkinos Winery situated in Naousa a city in the Imathia region of Central Macedonia in Greece was Sam Hartnell. The wine from the Xinomavro variety spends a minimum of 12 months in oak and a further 12 months in bottle before coming to the market. The wine has three cockerels on the label, and this highlights that the winery sits on the previous site of the family poultry farm. In common with many English and Welsh producers the winery was a diversification for this family land and the label is a nod to the past whilst taking the business into the future.
Eva Kasapak, Moinoterra Winery
33
THE FIFTH TRUST
Every bottle tells a story
Tucked away in the heart of the Kent countryside, Elham Valley Vineyard is more than just a producer of elegant English wines – it is a place where people grow alongside the vines. Established in 1985, Elham Valley Vineyard was one of the first vineyards planted in Kent, long before English wine began gaining the recognition it enjoys today. Managed and run solely by The Fifth Trust, it holds a unique place within the English wine industry as the only vineyard run entirely for charitable purposes and for the benefit of their students - adults with learning disabilities. For The Fifth Trust students the vineyard offers something far greater than simply the wine it produces. It provides meaningful work experience, confidence-building opportunities, connection, and a genuine sense of achievement. Alongside the students, a team from The Fifth Trust rely heavily on volunteers who help care for
34
the vines throughout the year. It is a true community effort. Every stage of the growing process becomes an opportunity for learning. Students gain hands-on horticultural skills through pruning, harvesting, and vineyard maintenance, while also developing experience in teamwork, communication and independence in a patient and supportive environment. For the students involved, the impact is deeply personal. “My favourite memory is working on the vines,” said student Elliot, who helped during harvest season. Another student, Sam, added: “Working at the vineyard makes me feel special.”
Photos: Mike Slattery
Simple sentiments, but thoughts that speak volumes about the importance of inclusive opportunities that allow people to contribute meaningfully and feel valued within their community. New vines were planted in 2011, and since then the vineyard has flourished under the careful attention of all those who contribute to its care. In more recent years 500 new Solaris vines were added to the site – the resilience of which is well-suited to the changing English climate and the vineyards reliance on a community of volunteers. The wines themselves reflect the same care and attention poured into the vineyard. Produced less than five miles away from the site by Canterbury winemaker Defined Wine, the journey from vine to bottle remains intentionally low impact, helping preserve a strong local connection and sustainable approach. This year sees the release of two new wines from Elham Valley Vineyard: their 2024 Sparkling Cuvée and 2025 Dry White. The Sparkling Cuvée blends Chardonnay, Pinot Noir, and Seyval Blanc to create a bright, elegant wine with notes of green apple, lemon, and pear. Alongside it, the 2025 Dry White – produced from a recordbreaking harvest – offers a lighter, characteristically English style combining crisp citrus and apple flavours with softer summer fruit notes. Both wines build strongly on Elham Valley Vineyard's recent rebrand, creating a strong collective presence on shelf.
While the wines continue to grow in quality and reputation, their wider impact remains The Fifth Trust's greatest focus. All proceeds from wine sales are reinvested, directly supporting more than 180 adults with learning disabilities, funding life-changing learning and wellbeing opportunities in over 20 sessions, some of which are situated surrounding the vineyard. Visitors to the vineyard can experience this atmosphere firsthand. A rose walk winds through around 2,000 vines, leading guests through the picturesque site, alongside session rooms, before welcoming them into the adjoining Vineyard Café and Garden Centre – both also operated as part of The Fifth Trust’s inclusive learning environment. Plans to introduce an informative self-guided tour of the vines are also underway as is an 'adopt a vine' scheme. In an increasingly competitive English wine industry, Elham Valley Vineyard stands apart because of its charity mission and what it represents: community, inclusion and the belief that meaningful opportunities should be available to everyone. At Elham Valley Vineyard, every bottle tells a story – not only of the land and the harvest, but of the people whose confidence and skills grow with every season. With Learning Disabilities Week taking place in June, there’s no better time to raise a glass to inclusive possibilities. J U LY 2 0 2 6 | V I N E YA R D
35
WINE REVIEWS
w es Juk
London Wine Fair
Matt h e
DESKTOP www.matthewjukes.com ENVELOPE vineyard.ed@kelsey.co.uk
A hotbed of locally produced wine. I must admit I preferred the London Wine Fair when it was held at the Kensington Exhibition Centre (below the famous Roof Gardens in Derry Street) back in the ‘80s. It was packed, visceral, dynamic, sensationally exciting, and it felt like the pinnacle of the year rather than a warehouse you felt obliged to slink around, avoiding eager reps peddling wines and spirits of little interest. But in the various modern eras of this annual vinous bunfight, this year’s was certainly the most joyous for one select band of brothers and sisters. You may remember me banging on repetitively (apologies) that we, the English and Welsh wine trade, ought to make the London Wine Fair (LWF) our home. Last year’s
representation was embarrassing – a handful of stalwart producers stood there looking rather lost among the gaudy stands, but at least they made the effort, and I hope it paid off for them. I have pointed out, ‘til I am blue in the face, that WineGB ought to have a powerful presence at the LWF because at least some of the important wine eyes in the world attend, and whether they like it or not, there are far more bodies in the room than attend our own event. I have long argued that holding the WineGB event in September interferes with important vineyard and winery activity, not least because harvest is imminent, and every single person whom I have spoken to on this topic agrees. Anyway, the good news is that not only was the LWF a hotbed of locally produced wine this year,
with a huge, unmissable focus display just inside the entrance, but if you were cunning enough to attend on the Tuesday, Henry Sugden and his Defined posse showed a veritable tsunami of wines to boot! It was, without doubt, a day to remember, and when I asked anyone within earshot if it was what they were after and a positive step forward for this annual event that has unfortunately lost stardust to Wine Paris and beyond, the answer was a resounding yes! I, for one, breathed a huge sigh of relief, as this was a massive step forward. So, still buoyant from a magnificent Fair, and it would be remiss of me not to congratulate Hannah Tovey and her hardworking team, here are a few of the brilliant English wines I found, which I urge you to taste.
2025 Burnt House, Pinot Noir Précoce, Suffolk £24.00 www.burnthousevineyard.co.uk
I featured a Pinot Meunier Rosé from this winery this time last year that mightily impressed me, so it was exciting to see that Burnt House has built on its growing reputation with a beautiful red. It was one of a handful of precocious Précoce wines that hit the nail on the head for me at the Fair, underlining just how important this early ripening mutation of Pinot Noir is in our community. With ebullient, floral, cherry-soaked fruit and gorgeous, forward, foresty tones, there are surprisingly dark notes among the red tones, and it really shocked me with its immediacy and charm. Yes, you can drink this wine now, and it is not even a year old. This is so important on many levels, aside from the obvious cash flow benefit of making a red that moves as fast into your glass as a skipity Beaujolais! But I think there is more. Imagine being a punter sitting on a terrace, in a pub garden, or at an outdoor event this summer, and being poured a cool (not cold) temperature glass of this wine. I would pay good money to see people’s expressions when they first taste this wine in an al fresco setting, and realise it is perfumed, delicious, affordable, and made in this country. Wow! 36
2025 Oast Wood, Hedgewitch Pinot Noir Rosé, Kent £24.00 www.oastwoodwine.com www.cork.co.uk
The London Wine Fair provided me with my first introduction to the wines of Oast Wood. Once tasted, never forgotten. The portfolio is intriguing, and I have no doubt it will evolve into a compelling collection in time, but the standout, and it was one of the finest rosés of the entire Fair, was Hedgewitch! Like the Burnt House wine, there are no winemaking flourishes here. Just a good, clean fermentation and stainless-steel élévage. The point about these two wines, by comparison to my third, is that there is nowhere to hide, so your fruit must be truly epic to make a strong impression on my palate. Oast Wood is not a faint, ethereal rosé, trying to lose itself in your senses, but an opinionated wine with more depth and impact than one could imagine. It is dry, raspy and multi-faceted, and it took my breath away. This wine is a result of the passion and focus of the Sidebottom family that have, in the blink of an eye, elevated the quality of their property and its unique setting near Tenterden to one of the best debut releases this year, from anywhere in the world. Congrats – you deserve it. I hope everyone tastes this wine and the others in the range.
NV Hambledon, Classic Cuvée, Hampshire £95.00, magnum www.hambledonvineyard.co.uk
Like many, I know the Hambledon wines very well, and I have been a fan since day one, but this magnum is a very different proposition from the bottles I have tasted. Of course, age is a factor. The base wine in the magnums on the market right now is 2016. No others are available, so you can be sure that if you buy this wine from the Hambledon website, it will be the 2016-base-creation. The second factor is the format. It is the only sensible format if you want to taste a wine at its very best. No other bottle size comes close to a magnum, and I have put 40 years of my life into this exhaustive, enjoyable, and anecdotal research! Interestingly, almost all of the depth of flavour and luxuriousness come from the 57% Chardonnay, 27% Pinot Noir, and 16% Pinot Meunier fruit. I say this because only 5.5% barrel fermentation was employed, with a controlled dosage of 8 g/L addition. This wine was bottled in June 2017 and disgorged in September last year (after 98 months on its lees), so it has already enjoyed the perfect life ahead of us knocking off its top! In fact, I will go further. This is the finest Hambledon incarnation I have ever tasted and then look at the price! Is this the finest value English Sparkler of the moment? I awarded it a 19/20 score in my notes. Given the flavour, which is simply jaw-dropping, with beautiful, layered fruit and cleansing, nerve-tingling acidity, this is an absolute must-have for all readers, and especially if you are celebrating this summer. Nothing says it quite like a magnum, as you all know, and this is one of the best around. J U LY 2 0 2 6 | V I N E YA R D
37
EDITOR’S VISIT
38
itor
Artelium Wine Estate first featured on these pages in July 2023 having scooped the award for best newcomer at the Wine GB awards 2022 so it was a distinct pleasure to be invited back three years later to these wonderful vineyards to discuss the new plantings, new wines and new awards.
Ed
Artistic atmosphere
becca Far me e R r
Mark Collins and Julie Bretland First planted in 2018 Artelium Wine Estate is owned by Julie Bretland and Mark Collins. The couple have continued to grow the business adding new plantings in 2021 and 2022 along with a winery in 2022. “Streat vineyard is predominantly a clay soil structure and Madehurst is Chalk,” said Mark. This leads to noticeable differences in the fruit that is produced and gives Mark and the winemaking team plenty of opportunity to make unique and exciting wines. The 2022 plantings mean that PIWI vines now make up an impressive 15% of the total plantings across two sites in Sussex. There are 125,000 vines in total consisting of Chardonnay, Pinot Noir, Pinot Meunier and Pinot Gris alongside the PIWI varieties Souvignier Gris, Sauvignac, Rinot, Pinotin, Caberet Noir and Divico. Mark is quick to point out that the plantings of PIWI have been done in such a way that there is enough fruit to produce commercial wines. “The Artefact #9 Cabaret Noir reviewed by Matthew Jukes in Vineyard Magazine November 2025 has sold out but PIWI grapes will be a feature of many wines in the future of Artelium,” Mark said. Bottled in 2026 the White Mosaic from the 2025 harvest will have 16% of the blend made up of PIWI grapes. (Mosaic is the name given to the blends produced at Artelium). The wine has yet to be released but “Souvignier Gris has lifted the floral component of the wine,” said Mark. The first white PIWI wine is currently in barrel and will consist of Souvignier Gris and Sauvignac currently on schedule to be released in 2027 “it is tasting beautifully” Mark added with a knowing smile. Commenting on the common criticism that PIWI wines do not win the same degree of accolades as traditional varieties Mark pointed out: “These newer varietals have a short winemaking history so every vintage that passes will allow skilled winemakers to understand and get the very best from them.” As an example, Mark pointed to Caberet Noir as providing velvety texture and structure whilst Divico adds interest as part of a blend with a fruit forward variety such as Pinot Meunier. <<
The 2022 plantings mean that PIWI vines now make up an impressive 15% of the total plantings across two sites in Sussex
39
Photos: © Martin Apps, Countrywide Photographic
The planting of PIWI varieties that have a greater resilience to pest and disease threats is just one way that Artelium Wine Estate are limiting their environmental impact
Creating a Wine Estate that is in harmony with the surroundings is very important to Julie and Mark and this is clearly visible at every stage of the wines journey. The planting of PIWI varieties that have a greater resilience to pest had for frost,” she said. It is clear that Julie and disease threats is just one way that accepts this situation as part of the vineyard Artelium Wine Estate are limiting their cycle rather than talking about mitigating environmental impact. for frost she has a level of acceptance which In the vineyard (as we walk to a beautiful is unusual and instead vantage point which looks towards the t points out ways to g ac The balancin maximise the quality of the fruit. “The reason famous Streat Hill Jubilee Plantation of over balan we planted the vineyard is that we want to 3,000 trees planted to mark theeJubilee of cing act Th make the very best wine and because we Queen Victoria in 1887 and in the other have a passion for both the land and for the direction the site of the battle of Lewes in wine,” she said with a glance towards the 1264 known as Mount Harry) Julie points out surrounding countryside. that there has been frost damage to some of The winemaking team at Artelium consists the vines. “It has been the worst year we have
Vi ne V i
nneu
tnr iuti
torn it:
io
n:
<<
JohnBuchan Buchan John AGRONOMY LTD AGRONOMY LTD For independent advice on: independent advice on: For Interpretation of soil and tissue Interpretation of soil and tissue Formulation of nutrient programmes Supply of tailor-made products Formulation of nutrient programmes General agronomic advice products Supply of tailor-made
General agronomic advice
40
1a. Garden City Tem Hill Garden City john.buchan@btinternet.com Market1a. Drayton 01630 639875 Shropshire Tem Hill Jjohn.buchan@btinternet.com U L Y 632347 2 0 2 6 | W W W . V I N E Y TF9 A R D3QB M Market A G A Z I NDrayton E.CO.UK 07713
01630 639875
Shropshire
of Mark, Owen Elias and Solly Monyamane, creating a small but exceptionally talented team. Solly Monyamane joined Artelium in the summer of 2023 bringing with him experience of still winemaking in South Africa especially focussing on premium Chardonnay and Pinot Noir wines. “Since that initial year in 2023 Solly has been able to live the journey of the vineyard and therefore the wine and has had an important influence on the wines produced in the subsequent vintages,” said Mark. “Each wine produced will be different
Smiths of the Forest of Dean The Tank and Drum Experts
New and recycled IBCs, stainless steel IBCs, plastic drums and containers, steel drums and plenty of fittings. Buy from stock. Visit us to collect or same day dispatch with nationwide delivery.
Visit www.smdd.co.uk or call 01594 833308
according to style, technique and vintage variation but despite these differences it is important that each wine still expresses the essence of Artelium,” Mark added. The idea of difference with a common thread is exciting and allows the on-site restaurant plenty of scope when it comes to menu decisions. The restaurant started to offer a full dining experience in 2025 and Julie explained: “Our wines have been a decade in the making and we therefore wanted people to discover our wines in a relaxed and comfortable way.” The restaurant has a kitchen garden and the menu is both seasonal and local changing frequently across the month meaning that loyal customers can always find something new to pair with their chosen wine. The Estate has continued to develop its deep rooted connection with the local artistic community. The name Artelium was chosen to represent both creativity and a celebration of community and this ethos is evident throughout the Estate. The entire range of wines have names driven by the art world and the Artefact range of wine is truly unique. Artefact is a way for Mark and the winemaking team to release wines that involve a new planting, a new technique or even a new plot. “This gives the winemaking team freedom to innovate without the pressure,” Mark explained. The Artefact wines are limited to 500-1000 bottles so they provide an ever changing perspective on the creative process at Artelium Wine Estate. The release of Artefact wines are also given creative freedom in another sense as the release of the wines coincides with the unveiling of an art installation in the vineyards by a local artist. “In this way the art remains as a permanent reminder even when the limited edition wines exist only in the estate library,” said Julie. As would be expected, the art is now
The restaurant at Artelium started serviing a full menu in 2025
part of the wine experience offered to the many visitors who come to Artelium for tours and tastings and as with the wine there is something that will appeal to everyone. Tours take place Thursday to Sunday all year round and Julie explained that demand for wine tourism continues to grow. This growth is being driven by those who are specifically looking for wine tourism rather than those who happen upon a vineyard experience. “We now find that we have visitors from Norway most
VINEYARD
FLAIR
CREATIVE DESIGN
SUPPLIES
EDITORIAL – ADVERTORIAL – GRAPHICS
Your one-stop shop for high-quality trellis supplies and consumables for the UK vineyard industry.
Anchor Bands
Raspberry Clips
Bio Amidograf
weekends and demand from international visitors has meant we now are able to provide delivery to Europe and the USA,” explained Julie. Artelium Wine Estate work with Bubbles of Britain, a company that specialises in bringing Traditional Method English Sparkling Wine from small boutique producers to key markets in the United States such as Washington, New York, Florida and Connecticut. This highlights the high esteem in which the wines from Artelium are held. <<
Chain Tie
Twist Ties
01953 303303 | sales@vineyardsupplies.co.uk www.vineyardsupplies.co.uk
FREELANCE EDITORIAL AND GRAPHIC DESIGN Add Flair to your image
Give your promotional marketing a professional look – let Flair Creative Design create the best image and style for your company or brand. Whether you are looking for help with traditional media such as brochures, leaflets and flyers, or if your company is looking to embark on a newsletter, magazine or yearbook, Flair Creative Design is ready to guide you through a wide range of options, services and packages to suit your business goals.
�
📖📖
📄📄
⎙
Editorial design
Promotional literature
Advert design
📞📞 07306 482166 jo.legg@flair-design.co.uk � www.flair-design.co.uk
J U LY 2 0 2 6 | V I N E YA R D
41
Photos: © Martin Apps, Countrywide Photographic
The wines of Artelium are stylish and thoughtfully made. When Julie discusses the wine she likes to drink she mentions season, atmosphere, food pairings and the company in which it is drunk before choosing the Makers Rosé 2019, “summer is on the way,” she said with a smile. The Makers Rosé 2019 is Pinot Noir dominant with flavours of ripe red fruits and has benefitted from extended lees aging. Mark explained: “Extended lees aging allows the sugar to inculcate and the wines to broaden and mellow. Having our own winery allows us to have this patience in the winemaking process.” The stunning colour which could be described as blush plus (the plus meaning it has just that something extra in colour which makes the glass stand out on the table) has been achieved through light maceration of a small portion of the Pinot Noir for between four and seven days. As Julie
<<
rightly pointed out, the wine does indeed taste of summer. Throughout the visit it is clear that Mark has a special affinity with Pinot Gris as a variety. “It is a joy to work with Pinot Gris, it is versatile, producing very different wines that are all premium but distinct,” he said with warmth. The Pinot Gris Twenty Twenty Three has a definite hint of tropical fruit. “There is an Alsace clone of Pinot Gris that we have that carries minerality,” said Mark and it is obvious that this varietal sense of place is why he has such a fond liking for this grape. The 2023 harvest of Pinot Gris at Streat Vineyard was used to make a skin contact orange wine. The resulting wine Artefact #8 is playfully named Skinny Gris and the label design is, of course, a collaboration with a British artist. The grapes had seven days maceration and then spent a short six weeks in oak with light
The latest in a long line of awards has seen Artelium Wine Estate recognised as a Brand of Tomorrow 2026
42
filtering. The result is a wine bursting with interest but maintaining a classy and elegant finish. It is in this wine that Mark’s comment that “every wine produced should express the essence of Artelium” truly becomes clear. The Skinny Gris is a completely distinct and different wine, a style that is unique and yet it bears the hallmarks that identify this wine undeniably as Artelium. Artelium Wine Estate have received many accolades including gold medals from WineGB, Decanter and IWSC. The latest in this long line of awards has seen Artelium Wine Estate recognised as a Brand of Tomorrow 2026 by Walpole, the official body for the British luxury sector. This is an award that recognises fast growing luxury British brands from across a huge variety of sectors. The award highlights the creation of a brand and looks at tangible values that underpin the Artelium name such as quality, sustainability and craftsmanship. “We are pleased to be selected as a Brand of Tomorrow by Walpole and to be able to showcase English winemaking to a larger audience,” said Julie. The team at Artelium do not just collaborate with artists but also with other winemakers. The newly released Natures Series Cuvée 2019 has been produced in collaboration with Urban Wine brand Vagabond. Like Artelium, Vagabond is a brand dedicated to quality with a desire to continue to produce interesting wines that express the unique qualities of the vineyard, vintage and variety. Vagabond winemaker José Quintana worked with Mark, Owen and Solly on this third instalment of the Nature Series. With five years on lees this wine reflects the 2019 vintage and is a blend of 49% Pinot Noir, 34% Chardonnay and 17% Pinot Meunier. The labels once again take the form of a triptych representing depictions of water, light and soil, the essential elements for any vine. Artist Sam Hodge used clay pigments from Streat Vineyard and chalk pigments from Madehurst Vineyard along with natural pigment from the leaves of the vines in the design and production of the label artwork. The Natures series Cuvée 2019 therefore truly expresses the values of those involved in its production. Artelium continues to be a place where creativity thrives and a peaceful tranquillity greets all those who visit but there continue to be many exciting developments in both the winemaking and the vineyard. Artelium Wine Estate has built upon a firm foundation and I look forward to returning again to see how the story continues and once more enjoy the artistic atmosphere, the breath taking views and the unique wines.
The Industry Marketplace for Fruit, Bottled & Bulk Wine
Trusted & approved sellers
Create FREE listings
Make & receive offers
Hassle free contracts
Guidance & support
www.thegrapeexchange.co.uk 07724 283229 info@thegrapeexchange.co.uk J U LY 2 0 2 6 | V I N E YA R D
43
AGRONOMY DIARY
ill
Rob i n s iam on
Manage summer canopies carefully after late frosts
W
DESKTOP www.hutchinsons.co.uk ENVELOPE information@hlhltd.co.uk phone-alt 01945 461177
Late frosts caused considerable damage to many vines this spring, so Hutchinsons agronomist Will Robinson explains how to manage affected areas over coming weeks. Any late frost is bad for vines, but repeated late frosts that hit both primary and secondary growth are even worse, resulting in yield loss, disruption to canopy architecture, uneven maturity, and management complications through the summer. In the worst cases this year, some vines have been left with mainly blind buds bursting from around the crown, trunk, and thick canes that had been laid down, presenting considerable challenges for canopy management, and cane selection for next season. Any tertiary buds that have come through could produce some fruit, however bunches that do form are likely to be small, very late to develop, and slow to ripen, if at all. At the time of writing, many frost-hit sites were already three to four weeks behind others.
airflow getting through to remaining buds for floral initiation, which usually occurs around mid-June. Canopies need managing carefully throughout summer, to avoid the excessive lateral growth causing issues with poor airflow and increased disease risk in this year’s crop, and to nurture those optimal shoots for future spurs and canes. For that, we want shoots that are disease-free and growing in the right position – i.e. along the row, not into the alleyway – and are spaced out to ensure sufficient sunlight and airflow to become fruitful for 2027. The architecture of many vines may have been disrupted by late frosts, but careful canopy management over summer months could make pruning choices easier this winter.
Keep on top of canopies
Although frost has severely reduced yield potential, effective disease control must be maintained on all vines, especially where canopies are denser, or vines have become stressed. Evidence of anthocyanin build-up was clear to see in many inflorescences during May, and this reddish or purple colouring on the rachis or stems is an indicator of the plant’s stress response, that could predispose the vine to diseases such as phomopsis and powdery mildew. Avoid the temptation to cut costs by skipping treatments just because yield is not there; an effective spray programme should be maintained on all vines, but tailor what you do for individual sites, yield potential, canopy growth and disease risk. Particularly careful planning is needed on sites where there have been isolated pockets
Frost damaged shoots lose their apical dominance, frequently resulting in two shoots arising from axillary buds, leading to denser canopies, which in turn drives greater disease pressure. Managing, and restoring, canopy architecture is therefore one of the biggest challenges facing many growers with frost-hit vines. Even those that were only lightly affected by frost, with damage to the top 50mm of apical growth, have seen growth disrupted, with secondary buds emerging where primary shoots were still viable, and more lateral shoots appearing on primary growth. Any bud rubbing that has already been done will help reduce crowding and ensure there is enough space, light and 44
Protect what’s there
J U LY 2 0 2 6 | W W W. V I N E YA R D M A G A Z I N E . C O . U K
of frost damage, potentially resulting in vines on the same site having vastly different yield potential and development. Inputs need adjusting accordingly to maximise yield potential on unaffected vines, while still doing enough to protect frost-damaged vines from disease. Generally, for powdery mildew, leave no more than two weeks between conventional fungicide treatments, and maintain this through to veraison. An interim application of an organic product or sulphur may also be needed if powdery mildew risk is particularly high – which it could be where canopy architecture and growth has been badly disrupted. Failing to address powdery mildew this season, could lead to more disease overwintering on the wood, and diseased and deformed shoots – known as ‘flag shoots’ – appearing next year. Those shoots are unviable, and will be a source of infection for the whole site next spring. Foliar disease also reduces the photosynthetic capacity of vines, and therefore their ability to replenish and build carbohydrate reserves, potentially reducing vigour and leading to more blind buds next year. Even though frost-affected vines will not be producing the yield this season, energy reserves will have been severely depleted by repeated losses of primary and secondary growth, and the diversion of energy into normally dormant buds. A balanced nutritional feed, with sulphur, copper, and amino acids, on a monthly or fortnightly basis should provide the extra support needed to replenish reserves, and help reduce disease pressure.
G P R OTE
C O
ST
ON
TI
R
N
BIOLOG F U N G I CI C A L IDE G
N
TO
S
IN
U
H C
O N DI
TI
O
LEAVES NO SPACE FOR BOTRYTIS Protect your grapes when they’re most vulnerable:
Flower to Fruit Set
Bunch Closure
Veraison
Pre-Harvest
High risk of latent infections
Microclimate sealed in
Soft skins and rising sugar
High risk of micro-cracks
BBCH 71
BBCH 79
BBCH 81
BBCH > 85
Applied preventively at key development stages, it provides season-long protection. Rainfast & UV-resistant, Aureobasidium pullulans colonizes the plant even in adverse weather. Naturally outcompetes fungal pathogens like Botrytis with no known resistance risk. Approved for use in organic agriculture, it leaves no residues and has no impact on the vinification process.
Learn more at san-agrow.com/botector
Distributed by Agrii MAPP 20000
NEWS
Sustainability in Drinks 2026 The drinks industry’s leading sustainability event returns on Tuesday 20 October 2026 – and this year’s programme has never been more relevant to UK wine producers. Sustainability in Drinks (SID), the multi award-winning platform dedicated to building a more sustainable future for the drinks industry, has today announced its keynote speaker and full programme for its third annual event at Christ Church Spitalfields, London on Tuesday 20 October 2026. For English and Welsh wine producers navigating the pressures of climate change, shifting consumer expectations and an evolving regulatory landscape, SID 2026 represents an unmissable opportunity to learn, connect and take away practical solutions.
Andy Cato: A keynote that will resonate
Headlining the event is Andy Cato: co-founder of Wildfarmed and one half of the internationally acclaimed electronic music duo Groove Armada – a man whose journey from global music stages to regenerative agriculture has made him one of the most compelling voices in sustainable food and farming. Viewers of the hit Amazon Prime series Clarkson’s Farm will recognise Andy from Season 3, when he visited Jeremy Clarkson’s Diddly Squat Farm in Oxfordshire and convinced him, much to Kaleb Cooper’s dismay, to hand over one of his fields for a regenerative trial. Clarkson drilled a field blending both wheat and beans, with no pesticides and a very different relationship with the soil. The experiment was a success, and Clarkson has since expanded the area farmed regeneratively. Beyond the television drama, Wildfarmed operates a model with real commercial teeth: Wildfarmed sells the grain from farmers who adopt its regenerative standards on to its network of customers – bakeries, restaurant chains and household-name supermarkets – who pay a premium for the quality. It’s a model that proves sustainability and commercial viability are not mutually exclusive. As co-founder of Wildfarmed, Cato has built a community of over 150 farmers across the UK and France, championing regenerative practices that restore soil health, increase biodiversity and reshape supply chains. His keynote will share unique insights into how businesses can create lasting environmental and commercial impact – thinking that translates directly to the challenges facing English and Welsh viticulture today.
Andy Cato
A programme built around the issues that matter most This year’s event features four themed Exhibitor Zones, each facilitated by a leading industry body, where visitors can meet exhibitors, explore sustainable products and take part in smallgroup, deep-dive workshops hosted by experts. For wine producers, the Land Health Zone alone makes the trip to London worthwhile. ◆ Land Health Exhibitor Zone – Facilitated by The Regenerative Viticulture Foundation With regenerative viticulture moving rapidly from niche to mainstream, this zone goes straight to the heart of what English and Welsh producers are grappling with. Sessions include: – 1.00pm Tasting: Linking regenerative practices to wine quality – 3.30pm Workshop: Regenerative, organic and biodynamic approaches and how certifications differ ◆ Packaging Exhibitor Zone – Facilitated by Porto Protocol – 11.00am Workshop: Zero Waste Bar Guide: practical tips, examples and hands-on tests – 4.30pm Discussion: Water management in production: how to be a good steward of your water supply ◆ Climate & Carbon Zone – Facilitated by IWCA – 1.00pm Discussion: The value of carbon – sequestration and the new LSRG – 2.30pm Workshop: How efficiency and trusted origins shape carbon footprints ◆ Sustainable Society Exhibitor Zone – Facilitated by Drinks United – 12.00pm Workshop: From Intention to Action – building safe and inclusive workplaces in drinks – 4.30pm Discussion: People sustainability in practice – closing the gap between policy and experience
Who should attend
SID is designed for professionals across the drinks supply chain, and English and Welsh wine producers will find themselves among peers facing the same pressures and opportunities. Whether you are looking to understand regenerative and organic certification, reduce your carbon footprint, improve water stewardship or future-proof your business against evolving sustainability expectations, SID 2026 offers the knowledge, connections and inspiration to take meaningful action.
Secure your place
SID 2026 takes place on Tuesday 20 October 2026 at Christ Church Spitalfields, London. Tickets and exhibition opportunities are limited and expected to sell out. To secure your place at one of the most important events in the drinks industry calendar, visit www.sustainabilityindrinks.com or email contact hello@sustainabilityindrinks.com 46
k ley, Bus
i ne
s i re
Ch
i
uc B s
sD
c tor
Defending UK vineyards from pests and wildlife
r
THE VINE POST
DESKTOP www.vine-works.com ENVELOPE sales@vine-works.com phone-alt 01273 891777 As the UK wine industry continues to grow, vineyard managers are facing increasing pressure from pests and wildlife. From deer damaging young shoots to birds stripping ripening fruit, protecting vines has become a fundamental part of successful vineyard management.
Understanding the risks
Every vineyard site presents different challenges. Vineyards located close to woodland, hedgerows, or unmanaged land are often exposed to higher levels of wildlife activity. Topography, nearby habitats, and ease of access for animals all influence the level of risk and the type of protection required.
Rabbits and deer
Rabbits remain one of the most common vineyard pests in the UK. Young vines are especially vulnerable, with rabbits often chewing bark around the base of the stem. This damage can weaken or kill newly established plants. Grow tubes and vine guards provide valuable protection during establishment. Deer present a different challenge. Roe, fallow, and muntjac deer are now regularly encountered in vineyards across both rural and semi-urban areas. In spring, fresh vine growth becomes highly attractive to browsing deer, leading to stripped leaves, missing buds, and damaged shoots. For long-term protection, fencing remains the most reliable solution. Deer fencing should generally stand at least 1.8 metres high and follow ground contours closely to prevent access beneath the fence line.
Bird damage
Bird pressure becomes particularly severe as grapes change colour and begin to ripen. Species including pigeons, starlings, and magpies can cause extensive crop losses within days.
Smaller birds often peck berries without fully eating them, piercing grape skins and creating entry points for fungal infections such as Botrytis cinerea, along with moulds and bacteria that reduce fruit quality and yield. Large flocks can quickly strip exposed vineyard blocks, particularly those near woodland or roosting areas. Bird activity can also create hygiene concerns through droppings around fruiting zones and vineyard equipment. Netting remains one of the most effective methods for protecting fruit during ripening. Side netting physically prevents birds from accessing the fruiting zone and is widely used across UK vineyards. Additional deterrent methods are often used alongside netting. Falconry programmes introduce a visible predator presence, while gas guns and electronic distress-call systems may provide shortterm relief. Some vineyards are also trialing laser deterrent systems within vineyard rows during vulnerable periods. However, birds can become accustomed to repetitive deterrents over time, making a combined strategy more effective.
Integrated pest management
Modern vineyard protection increasingly relies on Integrated Pest Management (IPM), a sustainable approach that combines prevention, monitoring, cultural practices, and environmentally responsible control measures. Healthy vines are naturally more resilient to pest and disease pressure, making good vineyard management the foundation of effective protection. Canopy management improves airflow and sunlight penetration throughout the vine canopy, creating less favourable conditions for fungal diseases and reducing sheltered environments where pests thrive.
Weed control is equally important. Managing under-vine vegetation reduces cover for rodents and prevents unnecessary competition for water and nutrients.
Natural biodiversity
Encouraging biodiversity within and around the vineyard helps create a balanced ecosystem. Barn owl boxes can assist with rodent control, while swallows and bats help reduce populations of flying insects. Native planting schemes, flowering headlands, and cover crops attract beneficial insects such as ladybirds and parasitic wasps, which naturally prey on common vineyard pests. These measures not only support pest control but also contribute to the overall sustainability and resilience of the vineyard environment.
Long-term protection
Protecting vines from pests and wildlife is ultimately about proactive management rather than reactive solutions. Early investment in infrastructure, monitoring, and preventative measures can significantly reduce vine losses and protect future yields. By understanding site-specific risks and implementing practical, sustainable protection strategies, growers can safeguard vine health, fruit quality, and long-term profitability – one vine at a time.
Bird scarer in an English vineyard
47
ALL THINGS AGRONOMY
Managing the late season threat of Spotted Wing Drosophila Spotted Wing Drosophila (SWD) has been a consistent late season concern for UK vineyards, notably since its discovery in southeast England in 2012. Unlike the common fruit fly that targets damaged or overripe fruit, Drosophila suzukii is equipped with a serrated ovipositor capable of laying eggs directly into healthy berries. For growers, SWD represents a quality threat that can compromise yield, fruit integrity and fermentation in the latter weeks of the growing season. From an agronomic standpoint, the challenge is twofold. First, SWD populations build rapidly in warm, humid conditions typical of August and September. Second, the pest exploits any weakness in berry skin integrity. This means that canopy management, nutrition, crop load, and harvest logistics all influence the level of risk long before insecticides are considered.
Monitoring SWD presence
SWD adults are present year-round, but damaging activity aligns with véraison
onwards as sugars rise and skins soften. Tight clustered and thin skinned varieties such as Pinot Noir create humid microclimates within bunches, even on windy sites, providing ideal conditions for larval development. Once larvae are established, secondary issues such as Acetobacter (fruit collapse) and Botrytis can escalate rapidly. Monitoring traps give an early indication of activity, but thresholds are less definitive than for pests like Light Brown Apple Moth, so vineyards should focus on trend lines and berry growth stage rather than absolute counts. A practical rule of thumb is that rising trap catches from BBCH 81 onwards indicates the need for insecticidal control. Historic catches provide useful context for site susceptibility, but they do not reliably predict pressure in the current season. On ripe berries, notable signs are the “snorkel tubes” protruding from the skin, used by the larvae to breathe, though these are usually only visible under a hand lens. More practical field indicators are softening berries, premature collapse within tight clusters, or individual berries that leak juice when lightly pressed. A distinct
smell of vinegar (acetic fermentation) around affected bunches is a strong field indicator of SWD activity, as larval feeding accelerates breakdown and encourages Acetobacter development. The adult male flies are easily distinguishable from the common fruit fly as they possess a single dark spot on each wing.
Boosting natural resilience
A 2026 study that focussed on SWD incidence in cherries, demonstrated that increased fruit skin firmness significantly reduced SWD egg laying, indicating that maintaining greater skin turgidity can act as a mechanical barrier and help to suppress SWD pressure. Nor Trace PitStop or Calmax Ultra, are both calcium based foliar feeds designed to enhance cell wall strength and berry turgidity. Calcium is immobile within the plant, so foliar applications are often the only reliable way to influence berry firmness. These products are typically applied from inflorescences visible (BBCH 53) onwards. Similarly, ProAct (harpin protein) has gained traction for stimulating natural defence pathways. By triggering systemic acquired resistance (effectively priming the plant’s own immune system) whilst also enhancing cuticle development and boosting calcium uptake, it strengthens cell walls and reduces micro wounding. It can be applied from véraison (BBCH 81) at 0.2 kg/ha, up to 4 times per season, with a three day harvest interval.
Insecticidal control
Tracer (spinosad) remains the main approved insecticide option for SWD control in UK vineyards. It provides reliable adult knockdown when timed correctly, but its residual activity is short (around three to five days) and the label permits only three applications per season, so precision is essential. The product carries a 14 day harvest interval, so applications must be aligned with the intended picking date. Effective coverage is equally critical. 48
Mega
n
Fit
trick z pa
SWD adults shelter deep in the bunch zone, so air assisted sprayers, slower forward speeds, and well configured fine to medium droplet nozzles are needed to ensure good penetration and deposition.
Cultural and canopy measures
A timely harvest prevents fruit hanging beyond optimum maturity and reduces
the window of vulnerability, while removing waste fruit, particularly on mixed horticultural sites with soft fruit or cherries, limits local breeding reservoirs. SWD management in UK vineyards depends on an integrated approach; no single measure is sufficient, but in combination these practices protect yield and fruit quality through the critical pre harvest period.
Megan Fitzpatrick For advice on agronomy and government grants, contact, Megan Fitzpatrick MRes, MBPR (Hort), FQA , Agronomist and Farm Business Consultant. ✉ fitzpatrick.agronomy@outlook.com 📞 07870 522084
20% OFF
Use Code ‘VINE20’
SCAN QR CODE
www.easylure.co.uk
EFFECTIVE IPM FRIENDLY CONTROL OF SWD FRUIT FLIES & WASPS. NATURAL ATTRACTANTS MADE IN UK MADE IN THE UK. J U LY 2 0 2 6 | V I N E YA R D
49
SPOTTED WING DROSOPHILA
SWD becomes more entrenched
u ra Hadland a L
Every year Vineyards Biddenden I take a fresh produces look atover Spotted a million Wing litres of ciderThis Drosophila. andcontinual juice every research year. has highlighted that the problem has become more entrenched in our landscape. It is no longer a potential, or background, issue. For many growers SWD is an established pest that has to be dealt with season upon season. And it is not just the UK that is suffering. SWD is a global issue. Spotted Wing Drosophila (SWD) is an invasive species of fruit fly that is native to South East Asia and has gradually been spreading worldwide, attacking soft fruit crops. SWD was first detected on the North American and European mainlands in 2008, then identified in the UK at NIAB’s East Malling site in Kent in 2012. Gradually spreading north, it was first detected in Scotland in 2014. Since then the spread of the pest has also been tracked to South America in 2013 and northern Africa in 2017.
What is the threat?
SWD poses a more severe threat than Drosophila melanogaster, the common fruit fly, because it is attracted to underripe, ripe and overripe fruit. SWD can therefore cause damage to crops both before and during harvest. Left unchecked, this fruit fly can cause the entirety of a crop to be lost. Females have a serrated ovipositor at the base of their abdomen that allows them to penetrate the skin of the fruit to deposit their eggs. That is why they don’t have to wait for grapes to become overripe or damaged like other species in the Drosophila family. The population size can increase dramatically and quickly if uncontrolled. Like other insects, their development can be affected by temperature, but on average the flies only take a week or two to mature. A single female can lay up to 900 eggs over her life. Now that climate change is bringing higher temperatures to England and Wales, the threat appears to be on the rise, borne out at first by
50
anecdotal evidence – and in more recent years by hard data. Milder autumn temperatures are allowing SWD populations to peak at harvest time, when the fruit is at its most vulnerable. The problem is compounded by milder winters that give the flies a head start on building up populations in habitats close to vineyards earlier in the year, before the vines themselves become attractive to the fruit fly. SWD are weak fliers, but can easily be dispersed by the wind. They find a wide range of plants amenable as hosts – both wild and cultivated. This explains why their global spread has taken place with such vigour and why soft fruit crops generally are at such risk. It has been suggested that red wine grapes are most susceptible, but there are plenty of reports of white varieties being attacked too. The damage they wreak is caused not just through the piercing of grape skins, leaving them open to secondary infections, but also through the action of the larvae feeding on the fruit. Once inside the grape, SWD eggs hatch within one to three days. The feeding action of the young leads to softening or even collapse of the berry. Once fruit has been damaged by SWD, a clear path is available for other species of fruit fly to further attack the fruit and lay their own eggs. Infestations can also speed up the spread of sour rot and Botrytis. In this way, the pest creates a quality problem as well as a yield issue. Some areas of England and Wales are not yet reporting populations in numbers as significant as others, but most commentators believe this to be due to a lack of systematic monitoring, as opposed to evidence of absence.
SPOTTED WING DROSOPHILA
Modern techniques for detection and control International problems on this scale can quickly attract a large body of research, as the scientific community grapples with the new threat. One such recent peer-reviewed study, from the University of Georgia in the United States has been testing new techniques to identify hidden SWD infestation in blueberries, since the flies often infest the fruit internally. Their study made use of a hyperspectral imaging system. This is a detailed way of gathering information. It analyses each pixel in an image across the electromagnetic spectrum, including all types of light – most of which are not visible to the human eye. The technique allows for the identification of different objects and materials by analysing their unique spectral signatures. Two control groups of several thousand blueberries were imaged first – an infested group and an uninfected sample. The data from those images was used to build classification models via machine learning that were then tested and shown to produce consistently stable and accurate results in identifying “hidden” infestations in fruit. Projects like this are the first stage in the deployment of new technologies that will support the agricultural industry in its fight against SWD. READ THE STUDY IN FULL ON SCIENCE DIRECT: www.sciencedirect.com/science/article/pii/S2666154325005460 Research has also been underway to develop the so-called Sterile Insect Technique as a way of reducing SWD populations. Sterile males are released at repeated intervals throughout the season. They outcompete the wild males, leaving the females infertile. By keeping populations low, reliance on chemical insecticides is also reduced. In 2025, an EU-funded project called React announced that the technique would shortly be deployed in Europe to allow growers to react quickly as the first signs of SWD are identified. Scientists from 15 institutions across 12 countries worldwide have been developing the technique, where the pest flies are bred and sterilised using radiation before being systematically released into the wild. By using gamma or X-rays to sterilise the flies, there is no possibility of resistance being developed, in comparison to other methods of sterilisation. The React project coordinator, Marc Schetelig of the Institute of Insect Biotechnology at Justus Liebig-University Giessen in Germany, called it “one of the most environmentally sustainable pest control methods available today.”
Photo: ©Agro-Pro
The project aims to be very reactive – allowing rapid intervention when pests are detected at border checkpoints or on farms. The time from detection to release is just a few weeks. The React programme seeks to create a future commercial application that has regulatory approval and can be put out on the market. The first steps in more traditional biological controls for SWD have also been taken in recent years. Research has focused on parasitoids – specialised natural enemies that can reduce the SWD population across a range of habitats. Two Asian larval parasitoids have been discovered – Ganaspis kimorum and Leptopilina japonica. Having received the proper regulatory approval in 2021, G. kimorum was released in the US and Italy, with the initial observations being positive. In northern Italy, the parasitoid population was shown to recover well after overwintering and its continual release showed the population spread as anticipated and its effectiveness as a parasite increased over a four year period. Such studies are the initial phase in developing an effective control. Researchers are working on how to deploy efficient sampling methods, and good practice for rearing and storing populations of the parasitoids for controlled release going forward. There is also work on other biological control agents taking place, including entomopathogens, nematodes, and predators.
READ MORE ABOUT THE JUSTUS LIEBIG UNIVERSITY GIESSEN (JLU), WHICH INAUGURATED THE LIEBIG CENTRE FOR AGROECOLOGY AND CLIMATE IMPACT RESEARCH IN MAY 2026: www.react-insect.eu/new-research-hub-strengthens-sterile-insect-technique-science READ MORE ABOUT A UK TRIAL OF THE STERILE INSECT TECHNIQUE BY BIGSIS IN 2023, WHICH WAS REPORTED AS REDUCING NUMBERS OF FEMALE SWD FLIES BY 88% IN AN 11HA FIELD OF MARAVILHA RASPBERRIES: www.fruitnet.com/fresh-produce-journal/bigsis-trials-indicate-chemical-free-path-for-swd-control/257699.article READ THE RESEARCH IN THE ENTOMOLOGICAL SOCIETY OF AMERICA’S PUBLICATIONS: www.academic.oup.com/insect-science/pages/special-collection-recent-advances-in-biological-control-of-spotted-wing-drosophila-drosophila-suzukii J U LY 2 0 2 6 | V I N E YA R D
51
SPOTTED WING DROSOPHILA
Spotted Wing Drosophila at home Studies and trials are all very well, but they offer little succour to growers who are trying to find ways to combat the threat of SWD right now. “There is no silver bullet,” said Luke Wolfe, a viticulturalist and founder of the vineyard management and consultancy firm, Agro-Pro. He has seen firsthand how the issue has exploded, particularly in the last couple of years. I asked him to tell me about his experiences. “2014 was the first year we saw SWD in the UK. It would come, it would go. We never really knew how big the problem was going to be. Now it is a real challenge and there are a number of issues compounding the problem. The winters are not getting that cold, so they are overwintering in quite large numbers. I know of growers that are pulling out certain grape varieties just because they are really prone to damage.”
Once inside, eggs hatch within one to three days (temperature dependent), and larvae feed on the pulp, leading to softening, collapse, and secondary infection from Botrytis, sour rot bacteria, and acetic acid yeasts Photo: ©Agro-Pro
Step one: vineyard management
Luke went on to describe the sort of control measures that Agro-Pro have been putting into place in recent years to try and prevent the spread of SWD in the vineyards that they manage and advise. “Prevention really starts with the canopy management. We don’t have any more shoots than we need on the red varieties, which is predominantly what we are concerned about. The quicker we can dry canopies out and burn off the morning dew, the more favourable it is. Especially for premium still Pinot Noir, we do a 100% canopy leaf strip and we remove bunches through green harvesting. We do that as early as possible so that we are not creating SWD’s favourite environment of rotting fruit on the vineyard floor. “If we ever need to drop fruit late in the season or do a secondary pass because the bunches have swelled and got bigger, we again remove the fruit. We are quite hot on vineyard floor management; lack of weeds, keeping the grass cut short, removing brambles from nearby – things like that to keep the humidity down, which we have found has been quite an issue. “That can be challenging on some sites where there are ancient hedgerows that we can’t really touch, but we might try to thin them out a little bit if we can. We can’t do much with our neighbour’s growth on the other side of the fence either, so that can be a little tricky too.”
Observations in the field
“Last year I noticed something new. We have typically seen SWD in early ripening years. Around 55° Oechsle, the vineyard is mid-veraison and the berries start to soften. That is when the females are able to pierce the grape skins and lay their eggs. Last year, we saw the earliest ripening we have ever had. The grapes got to the mid-50s, and we expected the flies to come. The traps were out, but there was nothing in them. No sign of SWD. “It was only when we had fruit hitting the high 70s and low 80s that there was a sudden explosion in the fruit fly population. I noticed it was almost to the day that the blackberries went. Everyone had been out picking them for weeks because they were big and plump, then suddenly they were finished. Practically the next day, the SWD had moved to the grapes. “We saw it in the traps too. There were regularly one or two individuals, which you will see throughout the year. But then – bang – they were in the fruit, so we had to react as quickly as we could. That normal reliable indicator that it is time to defend against SWD – the level of ripeness of the berries – just didn’t work that time. They were not in the traps yet even though the grapes were mid-veraison.”
Step two: vine nutrition and insecticide
Agro-Pro’s second prong of attack in the fight against SWD is to try to bolster the vine’s natural protection systems, in an attempt to deploy insecticides at the most effective time. Like the rest of the industry, Agro-Pro is employing trial and error to try and find a way forward against this invasive new pest. Luke’s observations about 52
when SWD might reach the grapes have made him cautious about when insecticides should be used. “We have a robust soil health programme. Healthy soils support balanced vine growth, nutrient uptake and berry development. Ultimately, if we can improve berry integrity and reduce stress within the vine, we make it harder for SWD and secondary infections to gain a foothold. “We have started using potassium silicate early season alongside chitosan, a natural plant defence elicitor, to support berry integrity and enhance the vine’s own defence mechanisms. We also use calcium as a foliar feed to strengthen berry skins and reduce susceptibility to splitting and secondary disease infection. “We’ve also reviewed research into products such as kaolin particle films, which have shown some promise internationally as a deterrent by making fruit less attractive for egg laying. At present, these are not widely available or adopted within UK viticulture, but they are an interesting area of ongoing research. Even where alternative tools show potential, when you’re growing premium still Pinot Noir in a cool climate, you have to balance SWD management against achieving full ripeness. Ultimately, any solution has to protect both the fruit and the quality of the final wine.” “If those actions get us another two weeks before we need to switch to insecticides, then I’ve achieved what I needed, which is coverage against SWD throughout the ripening period. “On most of our sites we use insecticides, which is not something I’m proud of. We really try to limit it. We only use insecticide specifically against SWD and then only on the red vines. We won’t do blanket coverage over the whole vineyard. “It is a balancing act. If we apply insecticide early, we run the risk
Luke Wolfe of getting infection towards the end of the season when we are just about to pick, so we put in all that work and end up with slightly inferior fruit that we might have to put into different wine products than we were planning. If we hold off and get early infection, then try to protect ourselves down the back end of the season, the population has got much bigger. It is really, really difficult. We just can’t stretch the insecticide applications long enough for the hang time needed. “Where a client is selling wines that have been measured on an international scale and sold in the £30–£50 price bracket, the grapes need that time on the vine. SWD is our biggest enemy in achieving that quality. “We use Hallmark and Tracer in combination. The biggest issue is that the number of applications is limited, so effectively you only get around four to five weeks of coverage. We are in a cool climate and when we are trying to grow premium Pinot Noir, the ripening period will be well over five weeks. “This season we are trying to combine all of these approaches for the first time. The aim is to build a system where a series of small gains gives us the best chance of maintaining fruit quality throughout a long ripening period.”
Manage SWD With Total Confidence & Clarity
Product video
Product video
Intelligent Insect Detection System
Monitor Smarter and Control Earlier
Insect Bait Adjuvant For Fruit Flies
Identify and count male and female SWD in real-time, on sticky traps, using your smartphone Clear insights into pest population dynamics Significant resource savings
Catches 2.5% more SWD than the 4 main market-leading lures Catches less than 2.5% non-target Drosophila of the total Drosophila catch Attracts 4X more egg-carrying female SWD than the 4 main market-leading lures
Probandz is applied as a narrow band on less than 10% of the foliage of the crop SWD feed on the pesticidal mix, resulting in a targeted, faster kill, reducing egg laying and future generations Up to 96% reduction in pesticide usage
www.russellcropcare.co.uk
We’re exhibiting at
Product video
Stand 328 J U LY 2 0 2 6 | V I N E YA R D
53
From grape to glass, and beyond: Celebrating the entire UK sector 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
Appointment marks a significant step WineGB appoints new Chair to lead the next phase of industry growth. WineGB has announced the appointment of Charlie Holland as its new Chair, following the completion of Nick Wenman’s interim term. The appointment marks a significant step in strengthening the organisation’s long term leadership and supporting the continued expansion of one of the UK’s fastest growing agricultural sectors. Charlie brings extensive experience of industry expertise, and a deep understanding of the opportunities and challenges facing the fast growing industry and will be focused on driving transformational change, strengthening the resilience of
the sector, and ensuring WineGB’s work is firmly aligned with what matters most to its members. Charlie said: “Having worked across the wine, agriculture and drink sectors for many years, I’ve seen first hand the pressures and opportunities that shape our industry. From climate variability to rising production costs and the demands of a rapidly expanding market, these challenges are real, but they are also navigable with the right leadership and collaboration. I’m committed to helping WineGB and its members weather these pressures, strengthen resilience, and ensure our industry continues to thrive long into the future.”
Charlie Holland
54
During his career, spanning over 20 years, Charlie has held a number of overseas winemaking positions, honing his winemaking skills in some of the world’s most iconic vineyard regions around the world, from Napa Valley and Southern France to Germany and New Zealand. Charlie has most notably held the dual role of CEO and Head Winemaker at Gusbourne, before joining Jackson Family Wines in 2023 to set up and develop their new English wine business. The appointment comes at a time of sustained expansion for the English and Welsh wine industry, with vineyard plantings, production volumes, and consumer demand all continuing to rise. WineGB’s strategic focus for the coming year includes enhancing member services, supporting export development, and reinforcing the UK’s position as a world class wine producing region. During the interim period, Nick Wenman provided continuity and stability. Charlie Holland will begin his term immediately. Nick Wenman commented: “Serving as interim chair has been a great privilege. Our members, our wines, and our momentum have never been stronger, and I am thrilled to pass the baton to Charlie, our new chair, and watch this remarkable community continue to thrive.”
DATES FOR THE DIARY 20-28 June 2026 English Wine Week
7 September 2026
WineGB National Press & Trade Tasting
16 July 2026
WineGB AGM, Conference and Awards Ceremony Visit our events’ page for the full list of activities taking place.
25 July 2026
WineGB East competition Suffolk Food Halls
25 November 2026 2026
Focus on resilience
WineGB Conference and Awards Ceremony. This year, the WineGB conference theme is resilience – a focus that reflects both the challenges and the remarkable progress of our industry. From climate variability and labour pressures to shifting market dynamics and rapid growth, resilience is the quality that enables our vineyards, wineries, and businesses to adapt, innovate, and thrive. The WineGB Conference and Awards Ceremony are coming together in one unmissable day, transitioning from a programme of insight and knowledge into an evening of celebration. Whether you are an established producer, a new vineyard, or a supplier
supporting the sector, this is the one moment each year when our entire industry comes together. It is your chance to learn, connect, and contribute to the future of English and Welsh wine. You will have the opportunity to hear from former Director General of the NFU, Terry Jones, listen to an industry leading panel on the topic of resilience, chaired by WineGB’s Neil Walker, take part in workshops on viticulture, winemaking and sustainability and of course, attend the WineGB Awards Ceremony. Taking place on 16 July, 10am-4pm, the conference will be located in the London Bridge area. 10 Union Street offers a contemporary and wellconnected setting just moments from the River Thames.
Register for tickets: www.winegb.co.uk/winegb-conference-2026/
CONFERENCE 2026 Photo: Saltwick Media
JOIN WINEGB
phone-alt 01858 467792 paper-plane office@winegb.co.uk globe-asia www.WineGB.co.uk 55
MACHINERY & EQUIPMENT
Precision spraying Cordon Technologies will be exhibiting once again at the Vineyard & Winery show on 25 November 2026. This month, the agritech startup announced the exciting news that they have gained backing to scale precision spraying tech that helps farmers cut chemical use. Maidenhead-based agritech startup, Cordon Technologies, has secured the first close of a £1m funding round led by British Design Fund (BDF) to accelerate the development and commercial rollout of its precision spraying system for farmers and growers. Cordon is developing a next-generation spraying system designed to help farmers dramatically reduce their use of pesticides and fertilisers. With the sector facing rising input costs, increasing regulatory pressure, and an urgent need to improve environmental outcomes, this is a growing priority across agriculture. The innovation was born from real-world frustration. Founder and CEO, Jamie Hutchinson, spent eight years running a vineyard in South West France, where he became increasingly frustrated by the limitations of conventional spraying equipment. “Today’s sprayers treat every part of the crop the same, regardless of what it actually needs,” Jamie explained. “It is a batch system that wastes chemicals, increases costs and contributes to unnecessary environmental impact. I knew there had to be a better way.” He went on to develop the Loop, Cordon’s dynamic mixing and precision-control system. The Loop enables farmers to adjust the concentration of multiple treatments simultaneously and in real time,
56
ensuring each part of the crop receives exactly what it needs. This turns spraying from a batch process into a continuously controlled one. The technology has the potential to deliver a step-change in efficiency, helping farmers reduce chemical use while improving accuracy, consistency and operational performance. The company has already gained early commercial traction in the UK vineyard sector, with an ambition to now expand into vineyards across Europe and further afield, while also adapting its technology for wider crop types including plant nurseries, vegetables, apples and soft fruit. Jamie Hutchinson said: “Farmers are under huge pressure to reduce chemical use without compromising yield or quality. Our mission is to give them the tools to do exactly that. The Loop makes precision spraying practical, scalable and operationally efficient and this investment from British Design Fund will allow us to accelerate development and bring the technology to more growers, more quickly.” Damon Bonser, CEO of the British Design Fund, said: “Cordon is tackling an important operational challenge in agriculture with a well-considered technical approach. We are pleased to support the team as they continue developing their product and progressing their commercial plans.”
Precision spraying made simple
See it on your vineyard:
Vitifruit Equipment Sales and Hire
PROVITIS LEAF REMOVERS
PROVITIS TRIMMER
BOISSELET UNDER VINE TOOLS
BOISSELET INTER VINE STRIMMER
AEDES MOWERS
LIPCO RECIRCULATION SPRAYERS
www.vitifruitequipment.co.uk /vitifruitequipment
vitifruitequipment@sky.com
01732 866567 J U LY 2 0 2 6 | V I N E YA R D
57
MACHINERY & EQUIPMENT D
Sayel l & R
i
ch
A fresh look at equipment hygiene
id av
ard Witt
VITIFRUIT EQUIPMENT
DESKTOP www.vitifruitequipment.co.uk phone-alt 01732 866567 ENVELOPE vitifruitequipment@sky.com
From winery to vineyard. When it comes to hygiene, wineries rarely leave anything to chance. Cleaning routines are built into day-to-day operations because everyone understands the impact cleanliness can have on performance and quality. In the vineyard, however, equipment cleaning is often viewed more as a maintenance task than an operational priority. Throughout the season, sprayers, trimmers, mowers and cultivation equipment are exposed to spray residues, plant sap, dust, soil and organic matter. These deposits can quickly build up on tanks, nozzles, pipework and moving parts, often proving far more difficult to remove than a simple pressure wash would suggest. Sprayers are a particular example. Dried spray residues, oils and hard water scale can accumulate over time, making equipment harder to clean, inspect and maintain. Nozzles and filters can become more difficult to monitor, while layers of dirt can hide wear, leaks and potential maintenance issues. Just as different problems require different solutions in the vineyard, different residues require different cleaning approaches. Organic deposits, grease and mineral scale each present their own challenges, and water alone is often not
Before cleaning
58
enough to remove them effectively. This is where specialist cleaning products can make a real difference. The ECOCLEAN range has been developed specifically for agricultural and vineyard machinery, with products designed to target grease, scale and stubborn organic residues. Used as part of the ECOCLEAN Protocol, they help restore equipment, improve cleanliness and protect machinery throughout the season. There is also a biosecurity benefit. Vineyard machinery regularly moves between blocks carrying soil, vegetation and organic material. While cleaning is only one element of disease management, good hygiene practices can
After cleaning
help reduce the movement of unwanted contaminants around the vineyard. As machinery becomes an increasingly important investment for vineyard businesses, cleaning should be seen as more than simply keeping equipment looking tidy. Clean machinery is easier to inspect, easier to maintain and better prepared to perform when the next spray window or cultivation pass arrives. The winery has long recognised the value of good hygiene. Applying some of that same thinking to vineyard equipment could bring benefits well beyond appearance alone. www.ecoclean34.fr
THE POWER OF THREE FOR A LIMITED TIME
3+33 @0% NO DEPOSIT
✓ On stock speciality tractors ✓ Competitive finance ✓ Ultimate protection
& 3 year’s warranty included
REVAMP YOUR FLEET TODAY
Business users only. Finance subject to status. T&Cs apply. Available on selected stock tractors for a limited time. Finance provided by CNH Capital. Haynes Brothers Ltd is a credit broker, not a lender.
IT
NE SPEC
Richard Smith – 07483 035922 – richard.smith@haynesgrp.co.uk
I
LI
ST S
FRU
VI
A
&
Matt Pinnington – 07484 063280 – matt.pinnington@haynesgroup.co.uk Haynes agri
@agrimachines
Haynes agri
www.Haynes-Agri.co.uk
WINCHESTER | NEWBURY | HORSHAM | WROTHAM | UCKFIELD | GREAT CHART | ISLE OF WIGHT | ALTON
Specialist Fendt tractors and innovative machinery from leading manufacturers, backed by 50 years of expertise.
Mowers, sprayers, weeders and canopy management equipment in stock.
Avon Works, Cranbrook, Kent, TN17 2PT • 01580 712200 • sales@npseymour.co.uk • www.npseymour.co.uk J U LY 2 0 2 6 | V I N E YA R D
59
THE ART OF PLANNING Summer months are approaching fast, and harvest will be here sooner than you think. Itasca Technical Services’ engineers are ready to service your equipment and support everything needed for a smooth harvest. Don’t get caught out this harvest – book your equipment servicing now with our professional and experienced engineers. CONTACT US TODAY 📞📞 01233 510098 ✉ john.s@itascawines.com
Penn Croft Winery, Clifton Farm, Croft Lane, Crondall, Hampshire. GU10 5QD Tel: 01252 279830 / @itascawines
www.itascawines.com