Vineyard_06June25

Spirited growth

Diversification is hard work but can pay off, as Vineyard discovers on a visit to Mousehall in the High Weald, now transformed into a family run, sustainable distillery and winery

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

DIVISIONAL MANAGING DIRECTOR: Steve Kendall

PUBLISHER: Jamie McGrorty

RETAIL DIRECTOR: Steve Brown

SUBSCRIPTION MARKETING MANAGER: Claire Aspinall

PRINT PRODUCTION MANAGER: Kelly Orriss

DISTRIBUTION

Distribution in Great Britain: Seymour Distribution Limited 2 East Poultry Avenue, London EC1A 9PT Tel: 020 7429 4000 www.seymour.co.uk

Distribution in Northern Ireland and the Republic of Ireland: Newspread Tel: +353 23 886 3850

Kelsey Media 2025 © 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

18

25

28

Features

Sparkling forum Effevent, organisers of the Sparkling Wine Forum are set to share their skillset with the Vineyard & Winery Show so Vineyard attended the event to get an advance look.

A Devon vineyard with a twist for sale

Whether your interest lies in expanding wine production, growing the tourism offer or simply enjoying a beautifully run rural enterprise, Calancombe offers an exceptional foundations.

Spirited growth

We visit a family-run, sustainable distillery and winery nestled in the scenic High Weald National Landscape to discover how the family has transformed the historic estate into an award-winning wine and spirits business.

40

Incredible 55% growth

WineGB’s 2024 UK Wine Tourism report recorded the incredible figure of 55% growth in wine tourism visits over just two years.

From the editor

“The job of the artist is always to deepen the mystery”

Francis Bacon – English Philosopher 1561-1626

Work to renovate the Grade I listed structures collectively known as the Crystal Palace Dinosaurs is scheduled to begin this month. They are thought to be the first attempt to create life size representations of the fossil discoveries of creatures that have long been extinct. Just like the vineyards of England and Wales, creating these creatures was a momentous undertaking that needed thought, planning, determination and more than a little artistic flair.

Vineyards across England and Wales also work not just at the preservation of the landscape and its surroundings by planting vines in fields that have long been neglected or bringing fruit growing back to disused orchards and hop gardens but also at the preservation and restoration of historic buildings.

As editor of Vineyard Magazine I have been privileged to see and stand in many buildings that are hundreds of years old given new life and purpose, some as wineries, some attracting tourists as tasting rooms and others as events venues.

The common theme is that these fields and these buildings just like the Crystal Palace Dinosaurs are there to be used, enjoyed and be part of the fabric of both the past and the future and just like the Crystal Palace Dinosaurs they can help us to inspire a whole new generation of vine and wine enthusiasts.

This edition contains news of a careers initiative to introduce all aspects of vines and wines to those currently looking for a new career in England and Wales (page 8). The aim of the initiative is to open up this fabulous industry to individuals that may have never thought about a career in vines and wines.

A trip to The Sparkling Wine Forum in Reims this month (see pages 18-21) highlighted once again just how much passion and creativity there is in the wine world and how this has led to innovation and research that is both revealing and transformative. This success depends on the continuous influx of ideas and the sharing of knowledge and innovation.

Like Benjamin Waterhouse Hawkins (the sculptor responsible for the Crystal Palace Dinosaurs) who consulted the very latest information and collaborated with some of the leading minds of his day before creating his artistic interpretation, growers and winemakers also look to the soil but do not neglect the science to produce their own creative masterpieces.

National wine careers week

New campaign aims to highlight the many career options offered within the UK wine sector, which currently employs over 400,000 people.

A new campaign was launched to raise awareness and increase understanding of the wide range of careers available in the wine sector both in the UK and globally.

National Wine Careers Week took place from 12-18 May and aimed to demonstrate not just how many jobs the UK wine sector provides, but also their breadth and diversity; from viticulture to winemaking, quality control, import and export, logistics, investment, buying and

selling, marketing, hospitality and tourism to name a few. Additionally, the sector offers many opportunities to build a successful career, grow in knowledge and gain lifelong qualifications.

The campaign is being driven by Plumpton College, one of the leading land and environment colleges in the UK and the home of the UK Wine Education Centre. It is proudly supported by leading English sparkling wine brand Nyetimber, one of the UK’s largest

Nyetimber opening it’s doors to Plumpton College students in 2023

individual employers in the UK wine industry. The campaign is also supported by WSET, WineGB and Drinks United.

The wine market is a sizeable sector within the UK, generating over £10bn in Gross Value Added to the UK economy. It is also a significant employer, supporting some 413,000 jobs in the UK. Within this, the UK’s developing domestic wine industry has seen exponential growth in vineyards (now over 1,000) and hectarage planted (up 123% in just ten years), sales, tourism and employment. Despite this, people considering the job market rarely look at options within the sector, as they are seldom made aware of them – if at all.

Jeremy Kerswell, Principal of Plumpton College said: “The wine industry is an exciting and dynamic sector, offering many different opportunities and entry levels to many people. We want to highlight the various skills and talents that can be tangibly applied to any number of jobs at whatever level of experience and expertise. Ultimately, we want to showcase the fabulous career opportunities that exist whilst also allowing the wine industry to appeal to a wider pool of talent for their future workforce – at such an important time for business.”

Eric Heerema, Owner and CEO of The Nyetimber Group said: “We are very proud to have supported the inaugural National Wine Careers Week, which shines a light on the breadth and diversity of jobs within the UK wine industry. At Nyetimber, we think in generations, not in years, and as one of the largest employers within the UK wine industry, we want to welcome in new talent who can help this fantastic sector continue to grow. Each year we work with Plumpton College to offer work experience to students, and it has been amazing to see the different areas of specialism that our hires go on to pursue; demonstrating that a career in wine can take people in so many exciting directions.”

START S HERE

In this inaugural year, the campaign will be primarily promoted on digital platforms, focussing on awareness-building across the trade to encourage wider uptake. Consumer-facing PR is also being developed to target those who are making career decisions – at whatever stage of their lives – and those that help them in their decision-making.

Businesses and individuals across the wine sector are invited to get involved by engaging across social media. A toolkit has been devised with hints and tips on how to get involved.

Events which took place to allow people to explore opportunities further:

◆ Plumpton College hosted their Open Day & Spring Fair on Saturday 10 May, where the wine department was open, and experts were on hand to talk through various career options within the sector, and the portfolio of training and qualifications on offer (from short courses to degrees, ranging from viticulture and winemaking, to business and marketing).

◆ WSET London School hosted a Careers in Wine session on Tuesday 13 May, with a guest panel of speakers from different areas of the wine world and different levels of career.

And, with many of the UK’s vineyards open to visitors throughout the year, there are always opportunities to go and see first-hand what a career in production, hospitality or tourism would entail.

The aim is to build this campaign over the coming years, to extend the reach to a wider audience, and resonate with colleges, career advisors and other influencers that a career in this sector has a great future.

King’s Award for Enterprise

Denbies Wine Estate Ltd is one of 197 organisations nationally to be recognised with a prestigious King’s Award for Enterprise and has been recognised for its excellence in Sustainable Development.

Employing 162 people, Denbies Wine Estate was founded in 1986 and is one of England’s largest single estate vineyards. Nestled in the heart of the Surrey Hills National Landscape, the estate encompasses 400 acres of vineyards and woodland and offers captivating views over the North Downs.

For over 25 years, Christopher White, CEO, has owned and operated the estate. Under his leadership, Denbies has become one of the most successful wineries in the UK, producing a wide range of award-winning English still and sparkling wines. A pioneer in English viticulture and a local centre of excellence for winemaking in the South of England, Denbies has won numerous national and international awards for its wines. Its range of wines includes, still and sparkling white, red and rosé.

‘We are honoured and delighted to receive the prestigious King’s Award for Enterprise in recognition for excellence in Sustainable Development. The King’s Award is recognised as the highest level of achievement and consolidates our recent accreditations for sustainability. We continue to invest and advance our commitment and responsibility to the environment,’ said Chris White, CEO, Denbies Wine Estate Ltd.

The King’s Awards for Enterprise, previously known as The Queen’s Awards for Enterprise, were renamed in 2023 to reflect His Majesty The King’s desire to continue the legacy of HM Queen Elizabeth II by recognising outstanding UK businesses. The Award programme, now in its 59th year, is the most prestigious business award in the country, with successful businesses able to use the esteemed King’s Awards Emblem for the next five years.

Applications for King’s Awards for Enterprise 2026 open on 6 May 2025 For more information, visit www.gov.uk/kings-awards-for-enterprise.

Photo: ©Helen Dixon

Christopher White

Ed Keene Member for 48 years

Karen Cox Member for 48 years

Luke Cox Member for 11 years

Wonga Matubatuba Member for 5 years

Richard Rogers Member for 21 years

Support for nature-friendly farming across Wales

An innovative new scheme will provide farmers working in National Parks and National Landscapes (formerly Areas of Outstanding Natural Beauty - AONBs) in Wales with practical assistance and dedicated funding for projects that support nature to recover and thrive.

The £1.8m Ffermio Bro: (Farming in Designated Landscapes) scheme will encourage nature-friendly farming practices and collaboration between farmers and local bodies responsible for areas of land officially recognised and protected for their unique natural, cultural, and scenic qualities.

It was formally launched by the Deputy First Minister with responsibility for Rural Affairs, Huw Irranca-Davies, during a visit to Upper Meend Farm in the Wye Valley, where the tenants already work closely with the Wye Valley National Landscape and conservation organisations to manage the land as much for wildlife as for the livestock.

Speaking during his visit, the Deputy First Minister said: “Our National Parks and National Landscapes are truly special and unique. While our landscape bodies have a responsibility to look after these precious areas, our farmers living and working in them know them best.

“That’s why Ffermio Bro has partnership working at its heart to deliver bigger and better projects across our landscapes, because a whole-Wales approach is needed to tackle the nature emergency. This scheme will support farmers to work together, allowing nature to thrive alongside the sustainable production of food across our finest landscapes. Ffermio Bro will also help inform the Collaborative Layer of the Sustainable Farming Scheme to help target collaborative funding in future.”

Huw Irranca-Davies, Deputy First Minister and Cabinet Secretary for Climate Change and Rural Affairs

Ffermio Bro will support in the delivery of the Welsh Government’s commitment to protect 30% of land, freshwater and seas for nature by 2030 (30by30) by funding a wide range of collaborative projects such as:

◆ Planting of low-density woodland such as Ffridd

◆ Measures to improve rivers and wetlands

◆ Fencing and activities to facilitate grazing and improve upland grasslands

◆ Creating hay meadows

◆ Reducing carbon emissions on farms

◆ Improving and promoting access routes and permissive paths

◆ Improving peatland

◆ Protecting traditional landscape features such as hedgerows, stone and slate walls.

The first projects are expected to begin this summer, with the majority delivered between September 2025 and January 2026. As well as enabling activity on farms, the funding will also support a cohort of Ffermio Bro advisers, based within the Landscape bodies. These advisers will work closely with farmers, helping deliver successful collaborative projects and signposting them to other support available.

The Deputy First Minister added: “We know which interventions will benefit nature, but places like National Parks are also about culture, traditions and providing wonderful experiences for the wider community.

“Repairing stone walls and slate fences, improving routes for walkers and other users, and helping preserve historic features on our farms will have a big impact – allowing local people and visitors alike to take full advantage of discovering, enjoying and understanding our incredible landscapes.”

Great British menu success

Leonardslee Family Vineyards is celebrating the recent success of Chef Jean Delport, who reached the final of the BBC’s Great British Menu. Jean is executive chef at Restaurant Interlude, located within Leonardslee House, with a Michelin star and Michelin Green Star.

Chef Jean's performance was nothing short of spectacular, achieving the rare distinction of having two dishes chosen for the Banquet Special at Blenheim Palace. This is a true testament to his exceptional culinary talent and only two chefs in the show's history have accomplished this feat.

Chef Jean Delport, represented London and the South East in the prestigious BBC Two competition. Now in its 20th anniversary year, the show invites the UK's top chefs to create dishes inspired by this year's theme: historical figures from the past of their region.

To mark this incredible achievement, dates have been released where Jean will be cooking his Great British Menu dishes at Interlude, and guests can also enjoy the wines from Leonardslee.

The initial two dining dates sold out

instantly with more to be released soon. In addition, one of Chef Jean’s Great British Menu courses will always feature on the menu at Restaurant Interlude alongside his regular signature dishes as a celebration of his culinary journey.

At the official launch of Leonardslee’s English Sparkling wines last summer, Executive Chef Jean created a special three course menu to celebrate, with each dish carefully crafted to pair with one of the three wines.

Chef Jean Delport commented: “It has been an incredible honour to take part in Great British Menu, my dream was to get one of my dishes through to the final, but to have two was mindblowing.

The show’s brief allowed me to draw on the rich history of London and the South East, while staying true to my style of cooking – elevating ingredients from the land around us and telling a story through my dishes. I think our Leonardslee Blanc de Blancs is a fantastic match for my fish course, and I really look forward to sharing my dishes with guests to restaurant Interlude at Leonardslee House.”

Fish course: “An ode to Elizabeth…”

Main course: “There and Back Again”

Black Chalk invests in sales growth with new appointment

Hampshire-based wine estate, Black Chalk has appointed Neil Irvine in the newly created role of Sales Director.

Neil Irvine, who was previously Head of UK Sales at Gusbourne, will be responsible for Black Chalk’s sales strategies across UK trade channels and international markets. Prior to his time at Gusbourne, where he has been since 2017, he has held roles at Nyetimber and Berry Bros & Rudd. He started his career at St John Restaurant where he was Wine Manager and Buyer for more than a decade.

Commenting on his new role, Neil said: “For over 15 years I’ve been part of the front line of spreading the word and celebrating the advances in the quality of wine produced in the UK. I can’t overstate how exciting it has been to be part of such a wonderful movement where hard work, attention to detail and a real focus on quality, by many talented people, has made such a seismic shift in an industry where change doesn’t come easy or often.

“I am absolutely delighted to be joining the team at the Black Chalk. Watching the early years of this project from a distance, it has been evident that the quality of the wines are testimony to a team of people deeply dedicated to showing what this special place is capable of. I am really looking forward to being a very small part of the future successes with such an inspiring group of people.”

Jacob Leadley, CEO and winemaker, added: “We look forward to welcoming Neil into the Black Chalk team; he brings with him a wealth of experience and detailed knowledge of our industry and we know he will be a huge asset for us. A decade on from making our first vintage (2015) and five years on from acquiring our first vineyards and building our winery (2020), Neil’s appointment marks another significant milestone for Black Chalk; as we extend our portfolio, and volumes increase, investing in sales growth is a key focus for us now.”

Vitimech and Chichester Farm Machinery Open Day

Wednesday 11th June

Chichester PO20 1QD

Burn Valley Vineyard and Barsham Brewery collaboration

A visit to Norfolk heartland on a bright and bustling Good Friday, I found myself at the busy cellar door of Burn Valley Vineyard in north Norfolk. The tasting room was alive with bank holiday visitors sampling wine flights, and savouring charcuterie platters. This vibrant scene underscored the growing reputation of East Anglia as a serious player on the UK’s viticultural map, and Burn Valley stands at the heart of this movement with its innovative spirit, exceptional wines, and passionate team.

One of the vineyard’s most exciting recent projects is its collaboration with Barsham Brewery, just a short drive away near Fakenham. This unique partnership merges the worlds of winemaking and craft brewing, resulting in a distinctive barrel-aged beer. Using an old Bacchus barrel crafted from Hungarian oak, the team aged a batch of Barsham’s Golden Close IPA for six weeks, imparting complex, wine-like characteristics to the brew. Winemaker Matt Abbey reflected on the origins of the project, explaining, “We both stock each other’s products, and the idea came up over a beer – why not try barrel aging one of their brews? It’s been a fantastic experiment, and we’re already planning the next round, potentially with a pale ale aged in a red wine barrel.” This creative spirit is at the core of Burn Valley’s approach to winemaking and collaboration.

At the heart of Burn Valley’s success is its dedicated team. Winemaker Matt Abbey, who joined the vineyard in 2019, brings over 20 years of experience from some of the world’s most renowned wine regions,

including Marlborough, Central Otago, and Hawkes Bay in New Zealand. His experimental approach has already led to numerous award-winning wines and set a bold direction for the vineyard. David, the cellar door manager, is another vital figure in the Burn Valley story. With over 25 years in the wine trade, including roles at Roberson Wine Merchants and Adnams, David now runs the vineyard’s popular tasting sessions, sharing his passion and extensive knowledge with visitors. His warm, welcoming presence helps make every tasting experience memorable, further cementing Burn Valley’s reputation as a must-visit destination. Burn Valley is a family-run business, led by Laura Robinson and her partner Steve. The pair returned to Norfolk in 2013 after years working abroad in high-end catering. Today, they not only manage the vineyard but also run a thriving catering business

As Burn Valley continues to innovate, it highlights the potential of Norfolk’s unique terroir, characterized by flint-strewn soils and a cool coastal climate that favours crisp, aromatic wines. With projects like the Barsham collaboration and a passionate team pushing the boundaries of English winemaking, Burn Valley is helping to redefine what’s possible in this exciting, fast-growing region. With East Anglia’s wine scene rapidly evolving, Burn Valley stands as a prime example of how tradition and bold experimentation can blend to create exceptional wines. For those passionate about wine, this is one vineyard that’s well worth a visit.

A taste of the south coast

English sparkling at Pearly Cow Brighton.

With uninterrupted sea views and a firm focus on provenance, Pearly Cow Brighton has quickly established itself as one of the most exciting dining destinations on the South Coast. Housed within a row of historic Georgian and Regency townhouses, the restaurant sits opposite the iconic West Pier, bringing a sense of place to every aspect of the experience –from the ingredients on the plate to the wines in the glass.

The newly launched Sunday lunch menu celebrates the best of the region, offering thoughtfully sourced roasts with all the trimmings. Executive Chef Andrew MacKenzie – a Brighton native with international credentials – leads the kitchen, working closely with local producers such as Trenchmore Farm for Sussex Wagyu, Woodhouse Butchery for pork and poultry, and Munneries for seasonal fruit and vegetables. Vegetarian and vegan options, including a nut roast, are given equal attention. Wines are a major part of the experience, particularly the curated selection of English sparkling. Group Operations Director Ben Swindells said: “At Pearly Cow, we champion wines of true provenance and quality. In keeping with our focus on sourcing the best British produce, our Brighton location is perfectly placed near some of England’s finest sparkling wine producers… English sparkling wine now rivals the best in the

world – no longer a token addition, but a true highlight of our list.”

The list includes names such as Chapel Down, Bolney, Everflyht, Hundred Hills and New Sunday, reflecting a broad spectrum of English terroir. Front-of-house staff receive dedicated training on English wine, ensuring they can confidently guide guests through the list and suggest thoughtful pairings throughout the meal.

From 2 May, guests can also enjoy The Terrace by Pearly Cow, a new outdoor dining space bringing a relaxed, al fresco energy to the seafront. The terrace menu features seafood, sliders, wood-fired pizzettes and zesty summer tacos, alongside a drinks menu that includes Sussex’s own Ridgeview Bloomsbury NV by the magnum, a Berry Spritz with Lillet Rosé, and a Limoncello Spritz.

Pearly Cow Brighton joins sister restaurants in York and Margate, each shaped by the group’s core ethos: celebrating British produce with creativity, integrity and a touch of indulgence. For English wine producers and advocates, Pearly Cow represents a valuable partner – one that is helping to introduce quality English wines to a wider audience in a setting that feels both premium and accessible.

With a deep commitment to local sourcing, well-trained staff, and a platform for English sparkling wine, Pearly Cow Brighton is more than a restaurant – it’s a showcase for the best of British hospitality.

Alice Griffiths

Alice Griffiths is a wine communicator boosting the profile of English and Welsh Wine on social media, under the popular handle of Posing With Alcohol. Alice has worked within the agriculture industry for the past 20 years, spending time as a lecturer and a smallholder before discovering her passion for viticulture, winemaking and wine tasting.

Get in touch to have your events featured: ✉ Posingwithalcohol@gmail.com

Alice can be found on social media under @posingwithalcohol on Instagram.

In conference...

Effevent, organisers of the Sparkling Wine Forum 2025 are set to share their skillset with visitors to the Vineyard & Winery Show in November so Vineyard Magazine attended the event held in Reims to get an advance look at some of the insights and research that will be presented to attendees of the Vineyard & Winery Show to be held on 19 November 2025.

The third edition of the Sparkling Wine Forum was held in Bezannes, Reims on 23 and 24 April. Arriving at the event centre which is just outside of Reims was in itself an event. The conference facilities were state of the art with a major focus on incorporating technology to reduce reliance on traditional sources of power. An aesthetically pleasing silent wind turbine in the shape of a tree was the first evidence that this centre was designed with sustainability in mind.

The line up of speakers for the packed event was equally impressive with its international focus reflected by the attendees in the audience. Over two intense days, 47 speakers, including internationally renowned researchers from the United States, South Africa, France, Italy, Germany, Spain and Portugal, shared their recent research findings and proposed innovative solutions to the major challenges facing the sparkling wine industry.

Alain Sacy, Chairman of Effevent and Head

of Champagne Louis de Sacy outlined the ethos of the forum. “I am going to tell you something you all know – each wine has its own personality,” Alain said. “This event is about expressing personality in wine but also building quality, gathering researchers together with humility and passion… fostering co-operation and finding solutions to common problems through research and innovation,” he added.

On Wednesday the opening keynote speech was delivered by President of the International Organisation of Vine and Wine Yvette Van Der Merwe who provided a fascinating insight into the global sparkling wine market.

Yvette pointed out a significant number of interesting statistics for the global wine industry but three of these really stood out

This event is about expressing personality in wine but also building quality, gathering researchers together with humility and passion…

to the audience. The total global area under vine in 2024 was 7.1 million hectares, and the total amount of juice produced in 2024 was 225.8 million hectolitres. These figures represent a slight decline on the total area for 2023 due to removal of vineyards across the globe and the total production figure was down 5% on 2023. There was a murmur of agreement in the room as Yvette pointed out that 2024 had seen less than ideal growing conditions on a global scale. Yvette then compared these details to the global consumption figures for wine in 2024 which stood at 214.2 million hectolitres, a decrease of 3.3% on 2023. Having outlined these figures Yvette Van Der Merwe then focussed attention specifically on the sparkling wine market. There was much good news for the sector. One of the emerging trends in a complex economic environment has been ‘quality over quantity’. “There has been a rise in the

price that consumers are willing to pay for a premium product,” explained Yvette.

The next point of positivity is particularly relevant to growers and producers in England and Wales “products tied to origin, tradition and innovation hold their value,” said Yvette with emphasis. To illustrate the statement that sparkling wine continues to punch above its weight Yvette introduced some impressive data.

The sparkling wine share of the total wine market has increased from 5% in 2003 to 8% in 2023 and sparkling wine consumption has increased 108% since 2002. With consumers finding the sparkling wine market less intimidating to navigate than the still wine market, sparkling wine is no longer simply for celebration and the category is stretching and growing. Through innovations such as canned wines and the globally growing appeal of lower alcohol, “Sparkling wine is now a beach to brunch product but we

have to make sure we stay in touch with consumers and continue to innovate as a category,” said Yvette.

Another highlight of the two day seminar programme was an in depth look at the science behind the bubbles that put the sparkle into sparkling wine. It was interesting to note that an international technical forum did not neglect the very basis of sparkling wine, the humble bubble. Professor Gerard Liger-Belair from the University of Reims captured the attention of the audience from his very first comments.

From infrared images Professor LigerBelair demonstrated how pouring sparkling wine into a glass in a vertical position will allow the escape of 30% to 40% of the CO2 whereas tilting the glass reduces this loss to 20%. This has a significant impact on vintage and aged wines since younger wines have stronger CO2 with larger bubbles but aged sparkling wines have finer bubbles. <<

Products tied to origin, tradition and innovation hold their value

A bubble popping on the surface of a sparkling wine acts like a perfume atomiser

Bubbles expand as they rise through the liquid and the scientific formula for the size of a bubble displayed to the audience was mind blowing. Professor Liger-Belair explained that there are a number of parameters that influence the formula

◆ the distance the bubble travels

◆ the concentration of CO2

◆ the gravity acceleration.

As an example Professor Liger-Belair explained that if you could pour sparkling wine on earth and the moon from the same bottle at the same time into the same style of glass there would be far more bubbles and they would be far larger on the moon.

On a less theoretical level the research pointed to the importance of the invisible stirring role that bubbles play as they ascend in a glass. “In a moving wine the components will evaporate with greater ease and a bubble popping on the surface of a sparkling wine acts like a perfume atomiser.” Professor Liger-Belair explained in depth how the aroma transfer created by the bubble is dependent on surface tension and viscosity and the size of the bubble

affects the efficiency of this process.

“In an intriguing slide Professor LigerBelair explained that models have found similarities between the stirring structure of bubbles in sparkling wine and the internal structure of the fibre of watermelon. Why? and how? Will be the focus for greater research in the future,” he pointed out.

Dr Gabriel Lepousez from the Department de Neuroscience at the Institut Pasteur in Paris explained the effect of bubbles on the brain in his lecture entitled “From Bubbles to the Brain: The neurosciences of Effervescence.

“The effect of CO2 on the senses is visual, audible, tactile and can be seen in models to stimulate the emotional processing centre of

the brain. CO2 is perceived as both good and bad at the same time therefore it creates a puzzle for the brain. CO2 also reinforces the sensation of cold and therefore refreshment from a drink and effervescence is the first recognition in the mouth. CO2 is also perceived as more acidic thus it helps with salivation and sensory perception.” The science outlined by Dr Lepousez illustrated just why and how sparkling wine has the ability to multiply the emotions that we feel compared to still wine.

Gerard Liger-Belair concluded that understanding the bubble is a basic but vital element in sparkling wine production but so often it is an element that is taken for granted.

The effect of CO2 on the senses is visual, audible, tactile and can be seen in models to stimulate the emotional processing centre of the brain

The Sparkling Wine Forum also incorporated a number of tasting masterclasses including an in depth look at the production and development of No/Low alcohol in sparkling wines. Led by Matthias Schmitt of Hochschule Geisenheim University, this masterclass explored the sensory effects of dealcoholisation and substitution strategies to maintain the organoleptic balance of low-alcohol sparkling wines. Matthias explained some of the major difficulties in the removal of alcohol from wine such as volume loss, aroma loss, CO2 loss but there is also the possibility of microbial spoilage. “We are spoilt in the wine industry with regards to microbial safety,” Matthias pointed out. Throughout the masterclass Matthias put forward research and innovations designed to improve the experience of drinking no/ low alcohol wines. From early harvesting techniques to the addition of CO2 and sweetening with rectified grape must the continuing research and differences in the resulting wines are intriguing.

As the two days concluded in a final discussion panel the focus was on the future and in the words of Cristophe Bertsch of the University of Alsace: “From grapes to the bubbles the (Sparkling Wine Forum 2025) provided a fascinating bridge between tradition and innovation.”

The exact details of speakers and topics that will be discussed at the Vineyard & Winery show have yet to be finalised with the team at Effevent, but we can be confident that given the interesting and educational nature of the Sparkling Wine Forum in Reims, this will be a beneficial and fascinating addition to The Vineyard & Winery Show.

Other key themes of the Sparkling Wine Forum 2025 included:

Sensory analysis and tasting

Axel Marchal (ISVV-Bordeaux) presented the latest findings on the aromatic markers of Chardonnay and the impact of sulphur compounds in champagnes. Monica Laureati (University of Milan) explored the sensory identity of Italian sparkling wines, while Coline Leriche (Fermentis) demonstrated how temperature and yeast nitrogen nutrition influence the aromatic profiles of Chardonnay. Diego Tomasi (Director of Consortium Conegliano Valdobbiadene Prosecco DOCG) showcased the importance and diversity of terroirs in the sensory profiles of this premium Italian sparkling wine.

The economy and consumer expectations

Karl Storchmann (New York University) analysed the impact of the 25% tariffs introduced under the first term of the Trump administration and their potential consequences for the global sparkling wine market. Aurélie Ringeval-Deluze (University of Reims Champagne-Ardenne) presented a study on the influence of environmental labels on the perception of champagne as a luxury product. Yves Le Fur and Laurence Dujourdy (Institut Agro Dijon) presented a new tasting protocol based on the experience of six editions of the Eminents de Bourgogne. Nicolas Befort (NEOMA Business School) compared approaches to sustainable development between Champagne and New Zealand.

Oenology and technological innovation

Matthias Schmitt (Hochschule Geisenheim University, Germany) presented physical methods for reducing the alcohol content of base wines in the context of global warming. Fernando Zamora (Rovira i Virgili University, Spain) presented his research into oxygen consumption and autolysis of lees during the ageing of sparkling wines produced by traditional method.

The Institut Œnologique de Champagne (IOC) presented the results of the “Tanninov” project, which uses new tannins to combat the laccase activity of botrytised grapes. Pe.Di, from the Crealis group, unveiled ‘Bubbles’, an application that predicts the effervescence potential of traditional wines, while Amorim shared its research into corks and future innovations.

The Comité Interprofessionnel des Vins de Champagne (CIVC) hosted three conferences: Antoine Payen on the industry’s efforts to measure and reduce its carbon footprint, Géraldine Uriel on varietal innovation in Champagne and Sylvie Collas on sensory analysis and tasting as a technical tool in its own right.

FINANCE

Management information

What is it good for?

Running a business without timely accurate management information (MI) and cash flow forecasting is like a garden without roses or planting a vineyard without trellising! Good MI will allow you to monitor how the business is progressing through the year, compare actual costs against budgeted cost and highlight your pinch points for cash flow enabling you to make strategic decisions in a timely controlled manner. MI is a fundamental tool which should be used to underpin all your financial decisions. Vineyard owners often start with great intentions when planning the initial vineyard set up. The cash outlay is considered, including looking at the cost of the land and its preparation, planting the vines and installing trellising etc. But this level of forward planning is not always maintained or regularly updated, with many relying on the statutory accounts at year end.

When businesses lack robust financial plans, it can impact their ability to continue investing in the vineyard, producing their wine, and bringing it to market, ultimately affecting profitability and the overall success of the vineyard.

Reports

Reports using figures, narrative and graphs allows you to easily monitor the businesses health and once set up can quickly become an essential tool. Key performance indicators such as number of bottles sold, value of stock and creditor days can assist with making strategic decisions. To the right are some examples for a fictitious vineyard.

Cash flow forecasting

Cash flow forecasting, from a high level five year plan to one in greater depth for the next 12 rolling months, gives you the ability to see when cash expenditure will be high and ensures you can plan for the additional outflow. The forecasts can easily be flexed to see the effect of different scenarios such as, what if salaries increase by x% or what is the effect of selling for £x more per bottle.

How Carpenter Box can help

Our experienced team can assist you with setting up MI and forecast reporting so that you can produce reports that can be reviewed and discussed to ensure you stay on track with your future growth plans.

We can facilitate these discussions and act as a knowledgeable sounding board, helping you not only clarify the goals for your vineyard but also identify the steps needed to reach them, such as securing additional funding, making asset purchases, or expanding your team.

Please contact our vineyard team for a free initial discussion:

Sarah Fitzgerald, Partner, Vineyard Sector ✉ sarah.fitzgerald@carpenterbox.com

Sarah is a partner in the Business Services Group advising owner managed businesses from new start-ups to established family businesses. She specialises in the viticulture sector, advising in business development and strategic planning alongside providing professional tax and accounting support.

Karen Capelin, Senior Manager, Business Services ✉ karen.capelin@carpenterbox.com

Karen is a qualified accountant and plays a major role in our agriculture and viticulture sector and works with all our vineyard clients. She is a key contact for our vineyard clients finance teams in supporting them with the day-to-day accounting, bookkeeping and management information processes. She is also experienced in various cloud accounting packages.

Bottles sold by line

Fruitful workshops

Hands-on strategic and practical learning workshops to achieve consistent fruit quality and healthy soils.

The growing and harvest season in 2024 was a challenge for most winegrowers in the UK. The cool and wet conditions put pressure on vineyard teams across the country.

Unexpected and variable weather conditions will continue to challenge winegrowers as our climate changes.

The season raised questions about how to keep vines healthy and producing quality fruit no matter the weather conditions.

Vinescapes has two new workshops designed to guide viticulturists, vineyard managers and technicians on the options to adapt or adopt practices for continuous improvement and consistent vineyard performance.

Each workshop will explore the opportunities for fine-tuning vineyard tactics such as spray regimes, canopy management and resource allocations to gain efficiencies and prepare effectively for rain or sunshine.

This includes detailed discussions about regenerative techniques and new technologies, which can either support a transition to sustainable winegrowing or a full transformation of wine production strategies.

Led by experienced viticulturists Joel Jorgensen and Cameron Roucher, these small group workshops provide a journey through the theory followed by practical instruction and demonstrations in the vineyard.

Cameron pointed out how challenging years like 2024, provide a perfect moment to reflect on practices and revise particular methods to achieve better outcomes.

“This ultimately means creating systems and processes to deliver reliable fruit quality each and every season.

“When we have good seasons, it’s easy to reapply the same formula to our vineyard practices year-on-year.

“A year like 2024 demonstrates how our practices need to be both economically and environmentally sustainable.

“In these workshops we will identify what we can do to prepare the soil and vines for variable conditions and discuss potential strategies to fine-tune the economic

PRODUCTIVITY AND PERFORMANCE:

June 2025

1x workshop in Bristol 1x workshop in Sussex

Strategic winegrowing for all seasons

Preparing for variable growing conditions can prove challenging for any vineyard team. This workshop presents strategies for you to fine-tune and adapt techniques for immediate forecasts and disease pressures, while also building long-term vine health and resilience. Gain insight into data-monitoring, tech solutions and other options for achieving improved performance, vineyard efficiencies and consistent fruit quality.

TRANSITION TO REGENERATIVE SOIL SYSTEMS: Building resilience and vineyard health

August 2025

1x workshop in Surrey 1x workshop in Somerset

If you are looking to adopt some regenerative techniques or transition your vineyard away from conventional methods, this workshop provides both theoretical and practical instruction about the strategies and tactics of regenerative soil management - reaching beyond the fundamentals into the biological systems of our vineyards.

INTRODUCTION TO PRUNING

December 2025

1x workshop in Hampshire 1x workshop in Essex

Learn to make the most effective choices for when and how to manage the gentle pruning of grapevines ready for budburst and the growing season ahead.

Enjoy a morning of theory-based learning before you apply what you have learned with a hands-on practical session in the vineyard.

PRUNING FOR PERFORMANCE

January 2026

Venues and dates to be announced.

Take your base skills and elevate your understanding of how strategic considerations can improve the performance of your vines.

Over this full day of theory and practical instruction you will discover how to develop the vine architecture for improved fruit quality.

performance of each vineyard site.”

The goal of these workshops is to build greater consistency, confidence and capability across the UK wine industry, fundamentally delivering quality outcomes, which benefits all UK producers.

In addition to the new productivity and regenerative viticulture workshops, Vinescapes will also run pruning workshops

in December and January for those with both beginner and intermediate pruning skills. Discount bundles are available and WineGB members can also access a special discounted ticket per workshop. Each workshop includes lunch and morning tea.

You can find out more about each workshop and book your tickets online at www.vinescapes.com/training.

South Devon, Modbury Guide Price: £4,650,000

Modbury: 2 miles, Ivybridge: 6 miles, Beaches: 8 miles, Totnes: 10 miles, Salcombe: 14 miles, Dartmouth: 14 miles

Beautifully restored 5-bedroom Georgian farmhouse | Home office | Gym | Private garden |

Attractive 6-bedroom converted barns with swimming pool and cinema | Self-contained 1-bedroom cottage | Productive vines and cider apple orchards, plus soft fruit trees & botanicals | Purpose-built modern winery | Stylish restaurant/event space and commercial kitchen | Gin and brandy distillery & 10-still gin school

Wine tasting rooms & guest facilities | Trout stream & ponds | Further storage buildings & pasture farmland

About 56.45 acres

Chris Johnson MRICS FAAV South West Estates & Farm Agency | 07899 068 281 chris.johnson@struttandparker.com

Oliver Custance Baker MRICS Country Department | 020 7591 2213 oliver.custance.baker@struttandparker.com An award-winning residential vineyard estate nestled in a breathtaking, tranquil South Hams valley

@struttandparker

Over 50 offices across England & Scotland, including prime Central London. struttandparker.com

A Devon vineyard with a twist

The estate that pours more than just wine.

When Caroline and Lance Whitehead first arrived at Calancombe in 2011, their aim was to find a peaceful escape in the South Devon countryside. What began as a rural retreat soon evolved into one of the region’s most admired wine and hospitality businesses, encompassing a vineyard, craft distillery, visitor centre and fine dining restaurant – all anchored by three beautifully restored homes.

Set within 56 acres between Dartmoor and the popular South Devon coast, the estate’s south-facing slopes, free-draining soils and mild maritime climate proved ideal for viticulture. The Whiteheads planted their first vines in 2012 and today 23 acres are planted, producing a range of award-winning still and traditional method sparkling wines from Pinot Noir, Bacchus, Chardonnay, Pinot Gris, Ortega and Madeleine Angevine. Calancombe’s Pinot Gris was awarded 91 points by Decanter and WineGB ranks Calancombe alongside the UK’s most respected producers.

But wine is just the start. Calancombe also produces acclaimed English Cassis from its own blackcurrants – twice recognised with two stars in the Guild of Fine Food’s Great Taste Awards – and has planted 1,600 heritage cider apple trees for its doublefermented cider and Calvados-style brandy. Its Dartmouth English Gin and Dartmouth Navy Strength Gin have earned widespread recognition, including being chosen as ‘Craft Gin of the Year’ in 2018 from amongst over 120 distilleries from across Europe.

The Estate’s visitor operation is equally impressive. In 2023, Calancombe was

named Devon’s Best Visitor Attraction, with the purpose-built winery and Cellar Door Restaurant drawing visitors year-round. Alongside wine and cheese tastings, vineyard tours and distillery experiences, guests can enjoy private dining and events in a space for up to 60 seated guests. A gin school with ten copper stills adds a hands-on experience for enthusiasts and groups.

Residential accommodation includes a handsome five-bedroom Georgian farmhouse, a six-bedroom converted barn and a one-bedroom detached cottage – all combining period character with modern comfort. The grounds feature a trout pond, kitchen garden, paddocks and woodland, creating a peaceful setting for both work and home life.

Despite its privacy and tranquility, Calancombe remains remarkably accessible. Popular South Devon beaches lie just eight miles away, whilst Salcombe and Dartmouth are also both nearby. Exeter and Plymouth are within easy reach via the A38, offering excellent transport connections.

Now, with the business on a secure footing and a loyal following established, Caroline and Lance are seeking a new custodian for The Calancombe Estate.

This is a rare chance to step into a fully operational wine estate with multiple revenue streams, established branding and untapped potential. Whether your interest lies in expanding wine production, growing the tourism offer or simply enjoying a beautifully run rural enterprise, Calancombe offers an exceptional foundation in one of England’s most promising wine regions.

The Calancombe Estate is available via Strutt & Parker’s Estates & Farm Agency Department for £4,650,000. For more information, contact Chris Johnson on 07899 068281

Chillable reds

Many moons ago, I ventured down to the South of France for a day trip, of all things, to discuss chillable reds with a notable winemaker. I brought with me six very carefully selected bottles in my luggage.

I nominated wines from different corners of the earth and ensured they were made from a wide range of grape varieties. It was a fascinating day tasting with one of the most renowned winemakers of the time, and we both agreed that red wines need a very particular make-up to work well, or perhaps even better, at cooler temperatures than one might expect.

Every wine was a winner, and while we scratched our heads for the eureka ‘recipe,’ it transpired that there was none; it was just a very specific style of fruit tone, precision, and delivery. I aimed to show that it might be possible to make red wines intentionally for being served chilled – it was the French Riviera, after all – but I am convinced the theory holds for all parts of the world, especially as the days seemingly get hotter and the summers longer.

Of course, we are all used to asking for an ice bucket for red wines when the mercury rises, but this is usually to avoid the inevitable soupiness and that awful high-tone alcohol burn that one often experiences, usually on baking hot Summer hols or, equally, in cold Scottish lodges when the claret is mistakenly left too long next to the fire to warm up! However, these various vinous crimes are not the subject of this month’s sermon.

I have long been convinced that there is a sizeable market for cleverly made red wines that come alive at cooler temperatures. My curiosity in this field started in the gastronomic arena, as is so often the case with my wine eureka moments! I first took a serious interest in chillable reds when I spent a decade consulting for a famous group of Indian restaurants in London. The various spicy dishes demanded cooler temperature wines to romance their complex ingredients while elevating the overall pairing, and I was convinced that this meant that alongside the obvious whites and rosé wines, reds should be able to be

served cool, too. It did not take long to crack the code.

These wine lists went from being an afterthought in the Indian arena to being fundamental to the guest experience and responsible for many accolades, including Michelin recognition. Chillable red wines were the foundations of this movement. So, this month, as we approach June, here are three wines that perform admirably at ‘normal’ temperatures, but which also skyrocket as you move the dial down! 2022 Missing

Ben Smith at Itasca makes Missing Gate Vineyard wines, and you will all be aware of his Jedi skills.

2022 was one of the warmest and driest growing seasons on record, and pristine grapes were brought into the winery three weeks ahead of those in 2021.

The wine was carefully destemmed, cold-soaked and fermented on skins with daily pump-overs and gentle punch-downs to achieve perfect extraction, and it was rewarded with ten months in barrels, of which 14% were new.

This is one of the most alluring and complex English Pinots I have tasted, and it comes alive at ‘cellar temperature’! I realise this is not a cheap wine, but if you are keen on this

variety, Two Horse Land is a hidden gem showcasing precisely what its owner, Jack Speakman, set out to achieve.

He told me that in most of the local low-lying Crouch Valley region, the land was historically described as ‘one horse’ – relatively easy to plough. This changes with elevation as you move out of the lower reaches from the alluvial topsoil of a decent depth to the igneous-based clay paste that they have with little or no topsoil. You then need more horses! It is here where Missing Gate harvests more serious and complex fruit, hence this wine’s name.

I am told there is a Three Horse on the horizon. Given the heavenly flavour of this wine, I will be first in the queue!

I have circled Luke’s Pinot for a few years, wondering when I should pounce. Until this vintage, I felt the wine was lacking, not quite as complete as I would have liked, and slightly too difficult to love. This has all changed with the 2023! Everything about this wine appears to be in harmony, starting with the names of the vineyards from whence its fruit is derived. Is there a more English quintet of vineyard names out there than Brenley, Foxwood, Springheath, Middle Strackney and Wood? With these patriotic-sounding plots all singing in harmony, Fergus Elias has managed to weave a cunning combination of French and American oak through the core of this Pinot to great effect.

This is a perfumed wine with resplendent hedgerow notes and a darker core than many. This mid-palate thrust allows it to embrace cooler temperatures. I can see legions of keen gastronomes plunging this wine into a bucket for 20-30 minutes before performing a grand reveal ahead of an excellent, traditional, summery pub lunch! Of course, it can handle snooty grub, too, but I feel it would be best served, carefully chilled, with charcuterie, cheese, crusty bread, chutneys, and pickles all sourced and made no further than a 20-mile radius from the winery!

Is this the finest GBD made to date? It certainly tastes like it, although we are spoilt for choice.

This wine is always one of the finest value English reds of the year and while many will hose down bottles with all manner of dishes, all year round, I have a penchant for Biddenden’s boisterous Dornfelder, served chilled (yes, this wine can be served at rosé temperature), whereupon it dons a cape and becomes a super-red, capable of being drunk as a beautiful aperitif or with any dish on earth!

You could throw down a sea bream, a pork chop, a lamb pasanda or a retinue of the highest-grade tuna sushi, and this magnificent wine would lap them all up! Bright, clean, seamless and juicy, this Zen master involves black, red, purple and blue fruited notes in its performance and the texture throughout is pure gossamer.

Hats off because at seventeen quid, you have no excuse to avoid charging through a few bottles this summer!

FROM TECH TO TASTE

Spirited growth

Guest writer Nigel Akehurst visited Mousehall, a familyrun, sustainable distillery and winery nestled in the scenic High Weald National Landscape near Wadhurst to discover how the Jordan family has transformed the historic country estate into an award-winning wine and spirits business.

Turning off Tidebrook lane, I followed a gravel track, passing several pretty houses before encountering a small flock of distinctive, black-headed Dorper rams grazing on a steep field. A beautiful Wealden farmhouse and oast greeted me at the entrance to Mousehall, and taking a right turn I followed the track along the bottom of the vineyard, arriving at the visitors’ car park.

I headed for a large modern barn housing Mousehall’s Distillery and Winery, where I met Christy Jordan and Nick Siersema. Invited in to the impressive, double height space, the first thing I noticed was the shiny, 400 litre copper pot still Amahle (meaning “the beautiful one” in several African languages) taking centre stage.

As we sat down for a chat, Nick fired up their impressive barista machine and brewed us all a proper cup of coffee. I was eager to learn more about the estate, and Christy explained how her parents, Gary and Kathy Jordan, had bought the 14 acre property at the end of 2017.

Wine background and finding a suitable property in the UK

With a background in viticulture – they own the Jordan Wine Estate in South Africa – Gary and Kathy had decided they wanted to start a

vineyard in the UK. The search was far from straightforward, added Christy, but after being shown many properties by various estate agents they were eventually shown Mousehall. It was neglected and overgrown, but the family fell in love with the historic buildings, and the south-facing slopes were ideal for vines.

Equipped with a chainsaw and brush cutter, the family got to work clearing the grounds in early 2018, simultaneously renovating the historic buildings and preparing the south-facing field for vine planting. After making drainage improvements in 2019, they contracted in VineWorks to plant vines growing the champagne varietals, Chardonnay, Pinot Noir and Pinot Meunier.

Seeing the vines being planted was impressive, commented Christy, describing how the GPS-guided tractor and machine and two men planted all the vines in a matter of hours.

That same year Christy joined her parents at Mousehall, moving over from South Africa to work on developing the gin business. In 2021 they converted a redundant Atcost barn into what is now their distillery and winery, one of the first such combinations in the UK.

The team now boasts six full-time members of staff, each with their own defined role, though they often overlap during busy times, such as during events and at harvest time, explained Christy.

Distillery and winery after conversion

ESTATE FACTS

◆ Mixture of historic and modern buildings set within 14-acres.

◆ South-facing slopes under 100m, mainly clay and sandstone.

◆ Granted 14 different licences for the distillery and winery, including rectifying, spirit blending, gin and vodka.

◆ Renovated a redundant Atcost barn in 2021 to a high spec to house a 400L copper pot still and winery, receiving a LEADER rural grant to help cover some of the costs.

◆ Planted champagne varietals Chardonnay, Pinot Noir and Pinot Meunier in 2019 on half a hectare.

◆ Small flock of Dorper ewes and rams.

◆ Offer tours and tasting experiences.

◆ Luxury accommodation in a renovated oast house which sleeps six

No two days are the same, with Mousehall now offering distillery tours and tastings, private events and functions and luxury accommodation in the oast house. Nick joined Christy at Mousehall early last year to head up sales and finance after giving up his IT job in London and explained that he doesn’t miss looking at a screen all day long.

Barn renovation and setting up a distillery from scratch

A lot of work went into getting everything set up, and Christy said they ended up applying for 14 different licences for the business.

“Before 2009 it was virtually impossible to start a distilling business, due to rules that meant you couldn’t have a still holding less than 2,000 litres, which is industrial scale,” explained Christy. Thankfully Sipsmith managed to get a small-scale distillers’ licence and paved the way for the artisan gin boom.

Christy, who has a background in visual arts and worked in hospitality for a number of years, worked closely with her cousin, Lindy Wright, a graphic designer in South Africa to create the brand identity for Mousehall, incorporating a lot of the medieval history and nature of the estate into their beautiful packaging and website (www.mousehall.com) With a growing demand for local artisanal gin, it made sense to set up a distillery and winery at the same time, especially as it takes a few years for the vines to grow and establish, she explained. <<

In 2021 they converted a redundant Atcost barn into what is now their distillery and winery, one of the first such combinations in the UK

Gary, Christy and Kathy during the barn renovation

VINEYARD VISIT

<< The family worked closely with local building firm AT Palmer to carry out the barn conversion and Oast renovation (now a luxury holiday let). Covid-19 put a bit of a spanner in the works with building supplies, so the barn was delayed, but they managed to get it completed just in time for the arrival of their German-made copper pot still in January 2022.

Christy described what she called an unforgettable moment when they travelled to the Black Forest in Germany to watch in awe as their copper still, crafted by fourthgeneration coppersmiths and an essential piece of their distilling dreams, came to life.

Gin-making process

To make the gin they begin by buying in a 96% neutral spirit from a local supplier as their base alcohol.

They then add their own mixture of botanicals using a one-shot method. Christy explained they do four distillations to create their Mousehall Sussex Dry Gin

To make the gin they begin by buying in a 96% neutral spirit from a local supplier as their base alcohol

and use 13 botanicals in total, including locally grown English coriander seed and Mousehall lavender. They are also growing various botanicals they will be using in their seasonal spirits and vermouth.

It took Christy about a month to perfect the recipe, playing back and forth with the different quantities and then adding an extra botanical here or there to ensure quality and depth of flavour.

“You can be quite creative,” she said, adding that she even tried distilling hay to experiment with different taste profiles (apparently it tastes quite sweet when distilled).

Spending a few months on developing their sustainable packaging, they launched their signature Mousehall Dry Gin in June

2022 to critical acclaim. The team then set its sights on expanding the product line, launching a Triple Distilled Fresh Citrus Vodka in June 2023 and an Elderflower Aperitif using hand harvested Mousehall Elderflowers. A further 250 trees have been planted to increase production. Scheduled for release later in 2025 is an Absinthe and a Mousehall Vermouth.

Showing me around the barn, Christy and Nick explained how they can use their impressive steel tanks for both spirits and wine making. Several Tidebrook sparkling wines were bottled in 2024 with the Sparkling Rosé due to be released in 2026.

A Brut and a Blancs de Blancs are currently aging in bottle.

With so much thought and experience the

initial vintage of Staddle Stone Chardonnay 2022 won many awards

Tidebrook Wines

Finishing our tour inside, we headed out to see the vineyard and grounds. “The first grapes were harvested in 2022,” explained Christy. Their maiden vintages of still wines, named Tidebrook, after the hamlet the estate is located in were extremely well received and the name of this hamlet is now known further afield as the entire wine range is currently exported to Norway.

Gary and Kathy Jordan make a benchmark Burgundy style Chardonnay at Jordan Wine Estate in Stellenbosch, South Africa called ‘The Whole Nine Yards’. This wine has often won the Decanter or IWSC Chardonnay Trophy and requires a large % of new oak barrels each year. “Young vine English Chardonnay would be overpowered by new oak, so what we do is regularly ship a few used barrels with each shipment of our South African wine to the UK,”

Planting

said Kathy. “Containers always have a weight restriction” explained Gary, “but as empty barrels weigh a negligible amount compared to bottled wine, we are able to fit a few barrels on top of the cartons of wine with each shipment. This way we are assured that the best barrels are chosen for our Staddle Stone Chardonnay and are specially pre-seasoned for their use with our Sussex grapes.”

With so much thought and experience the initial vintage of Staddle Stone Chardonnay 2022 won many awards including a Gold

medal at the WineGB awards and was part of the Golden 50 at the Vineyard and Winery Show in November 2024. The name of the wine is inspired by the mushroom shaped stones that were used to support granaries and haystacks. A series of medieval staddle stones mark the boundary of the chardonnay planting at Mousehall. Alongside the Staddle Stone Chardonnay there is also Tidebrook Six Petals Rosé 2023, a blend of Pinot Noir and Pinot Meunier with 12.5% alcohol. The wine was aged in tank for 10 months.

Christy Jordan

<<

The Tipping Point is a 100% Pinot Noir wine aged in Burgundian oak and the newest release is Medieval Monk. Released in February 2025 and made with 100% Pinot Gris the grapes were hand harvested in 2023. “With Pinot Gris originally considered to be one of the most important grape varieties in medieval Burgundy, it made sense to look at areas where it is currently grown and considered to be a more serious, noble variety. Easily adapting to our Sussex growing conditions and ripening before Chardonnay (which is a plus in cool vintages), our Pinot Gris has complex aromatics and a great texture

The Tipping Point is a 100% Pinot Noir wine aged in Burgundian oak and the newest release is Medieval Monk

and flavour. There is no doubt that our Tidebrook Medieval Monk Pinot Gris will stand out proudly against worthy competitors in Alsace,” said Gary.

Walking through the rows of their pictureperfect vineyard, Christy explained that the mild, wet conditions had made 2024 a tricky year. As a result harvesting was delayed, even though they had been through and removed leaf cover to speed up ripening. Nick and Christy welcomed daughter Eloise earlier this year and harvest 2025 will be Eloise’s first experience of the family business.

“In a good year harvest would start at the end of September” said Christy.

Tips for aspiring vine growers

I asked Christy what advice she had for other farmers and growers who were considering diversifying into viticulture. She replied that it was easy to be romantic about starting a vineyard, but it was important to work out if the land was

Bottling Mousehall gin

suitable for growing vines first. Ideally you need free-draining, south-facing slopes below 100m, she advised, adding that you may need to factor in deer fencing, especially if the site is located near woodland. It’s a lot of hard work, she added, so you need to be sure you are passionate about wine, too. Planting vines is a considerable up-front investment, and you also need to factor in the ongoing maintenance. Other factors to think about include how you plan to market the grapes.

Dorper Sheep

Helping keep on top of the grassland management at Mousehall is a small flock of Dorper sheep, which graze under the vines during the winter season. The Dorper is a South African, self-shedding breed created by crossing a Persian ewe with a Dorset Horned ram, explained Christy. Regenerative and sustainable farming practices include animals to naturally control grass and weed growth. “We also make our own compost and add some animal manure to that too. We plan to make biochar this year said Christy, which will help to revitalise the soil at Mousehall. <<

Copper pot still

To capitalise on the growing demand for experiences, the Mousehall team offers distillery and winery tours and tastings

<< The flock has since grown in number and Christy knows all the 18 ewes by name, with no plans to do any more lambing at present. She said that anyone interested in buying pedigree Dorper rams should get in touch.

Mousehall guided tours and tasting experiences

Ltd

G. J. ELGAR CONSTRUCTION

• Steel frame buildings

• Building conversions

• Sheeting and cladding

• Refurbishment and change of use

• Demolition and asbestos removal

• Groundworks and drainage

• Concrete flooring and external concrete

• Concrete frame and steel frame repairs

• Internal stainless-steel drainage

• Insurance and general repairs

• Guttering and repairs

With a growing demand for wine and spirits experiences, the Mousehall team offers distillery and winery tours and tastings every Wednesday, Friday and Saturday throughout the year. Guided tasting experiences cost from £30 per person. Mousehall also has increasing demand for private functions with Nick offering wood fired pizza’s for these events. Mousehall will also collaborate with external chefs to offer an exciting schedule of events throughout the summer.

With a growing number of vineyards in the High Weald, Mousehall is now part of the Wealden Wine Trail, launched to promote 12 vineyards open to the public.

Marketing and luxury oast accommodation

Marketing is a key part of their business strategy and both Christy and Nick are accomplished marketeers, having built a loyal following on Instagram (@mousehall_country_estate) and racked up nearly 4,000 followers so far.

Their content features everything from product news to updates from the estate, such as the recent addition of their newly renovated luxury oast accommodation that sleeps six. Showing me around, they pointed out the wood-fired hot tub in the garden.

With my visit drawing to an end, we walked through their extensive grounds, taking in their kitchen garden, gin garden and pear and apple orchards with gem squashes – a South African favourite – growing below.

Leaving Mousehall with a bottle of award-winning gin and vivid memories of their picturesque estate, I was struck by how the Jordan family and the team have transformed the property into a beacon of sustainable, artisanal craftsmanship – an inspiring example of what passion, dedication and vision can achieve.

Spirit tasting

Vineyard tour

Nick, Christy, Kathy and Gary

Watch for nutrient issues after dry start to spring

An exceptionally dry March and April may have kept down early disease pressure, but it could pose other challenges, as Hutchinsons agronomist Rob Saunders explains.

The start to the 2025 vineyard season has certainly been a welcome contrast to previous years, with fine, dry weather making for a comparatively easy time in terms of early disease control – at the time of writing at least.

And while mature vines with deep root systems will be better placed to tolerate the lack of rain, further dry weather could see some nutrient issues starting to appear, particularly in young vines, less than three to four years old, with less well developed root systems.

Older vines may not escape completely though, as a large proportion of nutrients are absorbed from the upper aerobic part of the soil profile, which is most prone to drying out, so there may be important distinctions between drought tolerance and nutrient resilience.

There are three key nutrients to watch: magnesium deficiency is a particular risk on SO4 rootstocks, which are known to have a poor ability to access magnesium from the soil. Iron is another nutrient that young vines may struggle to access in dry soils, as is phosphate.

The best way to determine nutrient requirements in any vine, young or mature, is with petiole sampling at early flowering, the results from which can be used to determine the most appropriate response. Care is needed when interpreting results, as there can be some ambiguity with published guideline levels for specific nutrients in vines. Also recognise that absolute values cannot be considered in isolation, as the ratio of nutrients is important too. We have seen cases in the past where sampling showed no

deficiencies in absolute nutrient levels, yet vines were still struggling, due to an imbalance in a specific ratio; such as having too much nitrogen relative to the level of micronutrients, for example.

Addressing deficiencies

If petiole analysis reveals an urgent need for certain nutrients, foliar nutrition in metalosate form has been shown to be a quick way to get nutrients into plants. Mineral nutrients are chelated with amino acids, which protects them from adverse interactions and improves absorption and translocation compared with more traditional foliar options.

A wide range of nutrients are now available in metalosate form, including multi-nutrient products, and single nutrients, such as iron metalosate, which is a go-to option given its improved availability over EDTA chelate forms.

Tackle powdery

mildew early

It remains to be seen how the weather goes over coming weeks, but if conditions are conducive to powdery mildew (i.e. warm and humid), early action could be worthwhile, rather than waiting until we get into summer. Even relatively small amounts of powdery mildew infection on embryonic berries can cause surface micro-cracking, which will predispose grapes to Botrytis. It can therefore be a mistake not to protect inflorescences with an appropriate fungicide at this stage. Kresoxim-methyl is a good option at early flowering, as it also offers phomopsis protection, while if conditions are very conducive to powdery mildew, then cyflufenamid brings some additional vapour

activity to improve coverage. In wetter situations, mefentrifluconazole may be preferred given its activity on both powdery mildew and anthracnose.

To get the maximum value from any product, the aim is to ‘layer value’ into spray programmes, by understanding the spectrum of activity of the materials available and identifying which best suit specific situations, so speak to your agronomist about the options.

New downy mildew controls

As discussed in last month’s issue, the past couple of years have seen real challenges with downy mildew control, due to high disease pressure in wet seasons, and a lack of approved products. It is therefore welcome to see a new option for this year, in the form of Privest (ametoctradin + potassium phosphonates), which is said to be particularly useful in protecting embryonic flowers and young fruit.

Additionally, it is hoped an extension of authorisation for minor use (EAMU) will soon be granted for the use of metalaxyl, and it is also anticipated that folpet will be approved for use in vines at some point this season, potentially providing some useful extra options for controlling this key disease.

THE VINE POST

Gentle on the ground

Reducing soil disturbance during vineyard planting.

As environmental responsibility becomes a growing concern in the wine industry, viticulturists are keen to seek out more sustainable approaches to vineyard establishment and management.

Minimising soil disturbance while preparing the ground for planting is one option. However, it presents unique challenges when compared to conventional ground preparation methods.

Before starting any groundworks it is essential to identify and locate any subsurface features such as utility lines, land drains, and irrigation infrastructure. A thorough site assessment helps prevent damage and informs smarter planning.

Conventional ground preparation

Conventional ground preparation for a vineyard planting is not dissimilar to creating a 30cm-40cm fine seedbed for drilling an arable crop like maize. Ideally, this begins in the late summer or early autumn in the year before vine planting, depending on the soil profile.

This typically involves:

◆ Removing vegetation (e.g., grass or cover crop) in the plantable and headland areas via herbicide or rotovation.

◆ Deep tillage and subsoiling to break up compaction and improve root penetration.

◆ Power harrowing to create a fine tilth suitable for planting.

Challenges in minimising ground disturbance

Minimising ground disturbance during ground preparation is important for protecting soil health, controlling erosion, and preserving beneficial microorganisms, however it comes with several challenges:

1. Weed and pest control: Reducing tillage or avoiding herbicides can make it harder to manage aggressive weeds before planting. Left uncontrolled, they will compete with the young vines for nutrients and water, potentially stunting development.

2. Soil compaction: Young vines prefer well-aerated, deep soils for strong root development in those early years. Minimising disturbance offers less opportunity to break up compacted layers/hardpans. This could reduce root penetration, water infiltration and nutrient uptake, and negatively affect vine establishment.

3. Poor drainage: Without significant reworking of the soil (such as deep ripping or regrading), existing drainage issues can persist. Poor drainage can lead to waterlogging, root diseases, and vine stress, particularly in heavy clay soils.

4. Field variability: Natural soil variability across a site can affect vine vigour and yield if not corrected. Less aggressive preparation limits the ability to modify soils for uniformity (e.g., incorporating organic matter or fertiliser, redistributing soil).

5. Erosion risk: During ground preparation where ground is not maintained with a ground cover, rainfall and wind can cause rapid soil loss on bare patches, particularly where there are slopes.

6. Balancing short-term and long-term goals: There is a conflict between quick vine establishment (which sometimes benefits from traditional deep tillage) and long-term soil health goals. Minimising disturbance may mean slower early growth, but may contribute to better sustainability over the vineyard’s lifespan.

Minimising ground disturbance effectively

◆ Maintain existing vegetation: Preserve existing vegetation,especially native species, to protect soil structure. If you need to seed cover crops, use direct-drilling methods instead of full-field cultivation.

◆ Adopt targeted (strip) tillage: Instead of ripping or ploughing the entire field, deep rip only the future vine rows. Leaving the inter-rows undisturbed helps to maintain soil structure, microbial life, and organic matter.

◆ Apply soil amendments selectively: Rather than blanket applications of amendments like lime or compost, target areas based on soil test results. Banding techniques (e.g. directing compost into rows) help reduce disruption.

Improving efficiency while minimising ground disturbance

New innovations are making low-disturbance vineyard prep more practical. One example is the Viti-Till, a strip cultivation machine designed by Wagner Group specifically for vineyards, which VineWorks will be trialling in the UK in 2025. It prepares only the future vine rows, leaving inter-rows intact.

Early field results show that cultivating less than 50% of a field reduces carbon release, improves access in wet conditions, and limits weed emergence by preserving existing ground cover. These approaches are part of wider efforts to refine sustainable vineyard establishment techniques suited to UK conditions.

In conclusion

Minimising soil disturbance during vineyard establishment isn’t just a trend –it’s a practical step toward healthier soils, resilient vines, and long-term sustainability. Though it presents challenges – especially around drainage, weed control, and labour – targeted techniques and purpose-built tools are helping growers strike the right balance between immediate needs and environmental responsibility.

Strip till cultivation by Viti-Till, West Sussex

BevTech appointed UK distributor

BevTech have been appointed UK distributor for Sentia. “We are very proud to be taking on this innovative analytical tool for wineries,” explained Karen Telford, Technical sales for BevTech. “Until now wineries have had to choose between high cost, low accuracy or slow methods.”

The Sentia system can test for:

◆ Acetic acid ◆ Free SO2

◆ Glucose ◆ Fructose

◆ Residual sugar ◆ Malic acid

◆ Titratable acidity

Key features

◆ Rapid results for quick decisions; Free SO2 in less than a minute

◆ Hand-held size lets you analyse in the winery

◆ Upload results to a PC, tablet or phone via Wi-Fi

◆ Touchscreen display

◆ More than 100 tests achievable on a single charge

◆ Auto calibrating

◆ Easy and intuitive for any team member

◆ Reproducible results comparable to other test methods.

In extensive trials performed by Fresno University, the correlation of Sentia analysis with aspiration for free SO2 is excellent. With none of the hassle.

Result

Data

Equipment required

Consumables & reagents

Hazardous materials

Equipment & reagent checks

Sentia device

FSO2 test strip

None

Flasks, condenser, clamps, dispensers, flow meter, air pump, bubbler, volumetric pipette, burette and stand, glassware

Hydrogen peroxide, phosphoric acid, sodium hydroxide, indicator

Hydrogen peroxide, phosphoric acid, sodium hydroxide, indicator

None Weekly (flow checks), monthly (titrant standardisation)

Incredible 55% growth

WineGB’s 2024 UK Wine Tourism report recorded the incredible figure of 55% growth in wine tourism visits over just two years.

It is estimated that tourism accounts for around a quarter of total vineyard income overall, and that visitor numbers are likely to continue to rise.

In order to keep up the momentum, WineGB has outlined seven key actions that are needed to help this upward trajectory continue for the UK wine industry. These actions are aimed squarely at the Government, in a rallying cry to policy makers.

◆ Cellar Door Duty Relief – A more supportive excise system and relief on Cellar Door Duty to drive sales and support tourism.

◆ Promotion – Provide more accessible and better funded tourism promotion partnerships by making Local Visitor Economy Partnerships and similar organisations accessible to smaller businesses and increase the budgets of national tourist boards to make them more competitive.

◆ International benefits – Reintroduce tax-free shopping for international visitors to the UK, make entry visas more affordable and waive the Electronic Travel Authorisation fee for transiting passengers, over 70s, under 18s and visitors to Northern Ireland.

◆ Better planning – Make the planning system in England and Wales more consistent by allocating more staff and resources. Allocate vineyard and winery planning applications to planning officers with knowledge of the industry and its business models.

◆ Training and skills – Work towards enhanced cooperation between Government, local authorities, education providers and the sector to meet the specialist needs required for high quality wine tourism experiences.

◆ Rural infrastructure – Invest in local transport, energy, water and communications across England and Wales.

◆ Signposting – Make destination signposting affordable to vineyards and wineries to make them more visible to tourists on the open road.

White Heron Estate

A range of unique experiences

Vineyard Magazine spoke to WineGB’s CEO, Nicola Bates, to find out more about her thoughts on growth in UK wine tourism.

What are your thoughts on the reasons behind the growth in wine tourism and your projections for the future?

Wine tourism is an important part of our industry, accounting for a quarter of winery income on average. With the diversification and investment in cellar door facilities in recent years, it is no surprise that visitor numbers have increased. We are still collecting data for the updated figures for 2024. However, with 60% of respondents to last year’s survey planning to imminently invest in wine tourism and with a potential pool of 16 million visitors interested in visiting a winery according to VisitBritain, the future looks bright.

Who is demonstrating best practice in UK wine tourism right now?

The wine tourism experience in the UK is extremely diverse. While tours and tastings form the backbone of current offers, there is a range of unique experiences from winery slides and wine trains to festivals and wildlife walks. For a flavour of what’s on offer, take a look at our Visit a Vineyard Guide or visit the WineGB Producer Directory to find more experiences in your area.

What are WineGB’s top tips for vineyards who are looking to diversify their revenue by harnessing tourism?

Firstly, get involved with WineGB. Over 400 people have had face-to-face tourism training in the past 18 months. This included placemaking within the vineyard to act as a draw to the local area in conjunction with our Partner, Knight Frank. To help producers attract international visitors we partnered with VisitEngland, who provided a day-long course, based on Wine Australia’s exceptional tourism

training, and supported members to craft an effective strategy to position themselves to the world. There are also various resources available on the WineGB website.

Vineyards looking to invest in wine tourism should do their research, including speaking to those already established in this field. A strong understanding of the motivations of their potential visitors, how they will promote their tourism offering, and their unique value proposition is key. Getting involved with their Local Visitor Economy Partnerships (LVEPs) and other local and regional tourism promotional bodies will also help them get connected with other complementary businesses in their area.

Is the industry getting the support from Government that it needs to grow?

In short, no. We were very disappointed to see that VisitBritain’s ‘GREAT Britain and Northern Ireland’ promotion programme budget was cut by 41% – cut from £18.85 million to £10.57 million. VisitBritain, VisitEngland, and Visit Wales are operating on promotion support and marketing budgets which are significantly lower than those given to competitor agencies in neighbouring European countries.

In addition, our sector would hugely benefit from Wine Tourism Relief for duty so producers can invest in local, high skilled rural jobs. Equally more awareness and knowledge of our industry within the planning system, and better local infrastructure to help tourists reach their end destination would also be of great benefit.

Nicola at Jackson Family Wines

Case study: White Heron Estate

Vineyard Magazine caught up with Jo Hilditch, the Managing Director of Whittern Estate, to find out more about how they are expanding their offering and reaching out to tourists.

Nestled in the beautiful Herefordshire countryside, the familyowned Whittern Estate has the benefit of six self-catered holiday cottages on site at the 700-acre landholding. As well as producing sparkling wine, they also make a range of liqueurs from estategrown and other locally sourced fruit.

The Whittern is the old Herefordshire dialect for ‘White Heron’ - the Wit ‘ern. The estate has been managed by the Green family since 1876. This proud heritage doesn’t stop them from looking forward. New for 2025 White Heron is now offering e-Bike tours to guests.

What does the White Heron Estate offer to visitors?

White Heron Estate in concept is a bit like a French chateau (tongue in cheek) where we have wonderful old Victorian buildings where you can stay on the estate, meet the owner and experience our 35 acres of vineyards and the rest of the farm. With a large number of hybrid e-bikes you can get around the farm easily and it’s really good fun experiencing talks of interests from the “chatelaine” (!) or from another member of our staff.

As long as you know how to ride a bike you’ll have a great and fun-filled ride, as well as learning all about commercial farming, diversifications and growing fruit, including of course grapes. And if you really don’t want to ride a bike we can take you on a farm walk – it obviously doesn’t cover as much ground, but it certainly covers as much education.

How important is wine tourism to the business?

At the moment it’s not that important as it’s small, but it’s an area we really want to focus on, to broaden our tourism reach and to bring interest to a growing wine industry in the UK. Our wine is made out of the cooler clime grapes that we grow; as we are in a wetter and cooler part of the country (Madeleine Angevine, Reichensteiner and Seyval Blanc). Telling people about it is fun, but growing and selling the grapes and wine is even better!

Are you getting the support you need to fulfil your ambitions?

We really want to grow this – our industry in the UK is small but perfectly formed and through wine tourism we can get a broader reach. In Herefordshire it’s still tiny – I think there are around 150 acres altogether and we have about 35 of them.

The support we have got for tourism through the UK Shared Prosperity Fund/Herefordshire Council has been brilliant. We were able to part finance the e-bikes, the tents for the tastings and feasts as well as the bike shed with solar panels. We also received funding from the UK Cultural Fund to wholly pay for the instructional and educational signs.

How has your experience of opening up the estate to guests been so far?

Luckily we’ve been open a while to visitors, and they’ve been nothing but respectful! I love educating people about what we do – farming is so important to our nation. Connecting the consumer with the food that they eat and the drinks they imbibe has been a passion of mine for a long time, so I am happy to be able to extend this further.

Case study: Simpsons’ Wine Estate

Helen Power from Simpsons told us more about the offer at Simpsons’ in Kent and the value of tourism.

The Simpsons’ Wine Estate in Kent has a well-established and extensive wine tourism offer. Charles and Ruth Simpson have built successful wine businesses in both the Languedoc and just outside Canterbury over the past 20 years.

They began producing wines at Domaine de Sainte Rose in 2002. All of the wines from this 40-hectare vineyard are exported, mainly to the UK. They bought into the burgeoning UK wine industry in 2012, with 30 hectares of vineyards producing estate-grown still and sparkling wines.

What can visitors to Simpsons’ expect?

The Glass House Tasting Room is an elegant space, which sits neatly on our third floor, overlooking our state-of-the-art winery. It was opened in 2018 and provides a warm and inviting space for our guests to enjoy guided tastings during our experiences.

Over the years we have curated a trio of core events to offer our visitors. They each offer something different and often we have people book in for a Tasting Experience as a lovely introduction and then return to do the full tour.

We are only open on select dates shown on our Experiences page and we like to host smaller sized groups. We really believe in the quality of the experience and creating a fun and informal atmosphere so that guests really feel welcome and immersed in the tour. The weekend tours and Sunset Sessions are exceptionally popular.

How do these experiences fit in with Simpsons’ wider tourism plan?

We love sharing our vines and wines with our visitors and we have seen a real increase in demand for tours as the English wine industry continues to expand, our wines have become more well-known and our international presence has grown too. However, we like to keep our experiences relatively bespoke and hand-held so that we can be attentive with our guests and ensure they have a wonderful visit.

We are also really proud to work with some amazing local food providers as part of our catered events, to continue our commitment to supporting local and seasonal, as well as it being an important part of our sustainability programme.

◆ 90 minute Wine Tasting Experience

◆ Three hour Vineyard and Winery Tour and Tasting – Walking the Roman Road vineyard, exploring the winery and then a tasting in the Glass House

◆ Three hour Sunset Sessions – An evening tour of the vineyard with a glass of English sparkling wine, followed by a guided visit of the winery and a tasting experience with paired food platters featuring locally sourced produce. ◆ www.simpsonswine.com/pages/experiences

Photo: Thomas Alexander Photograph

What makes a visit to Simpsons’ unique?

There are so many elements to our tours that really showcase our unique and idyllic location and the dedication and expertise poured into all areas of Simpsons’ Wine Estate – from grape to glass. Yet, the most iconic of them all occurs at the end of your visit, in the form of the “Fruit-Chute” helter-skelter slide. We believe we are the only winery in the world to have this, as a fun way to end the visitor experience. Taking guests from our Glass House Tasting Room down to the winery floor, guests can finish their visit to Simpsons’ with a flourish!

Does Simpsons work collaboratively with other businesses on encouraging tourism to the area?

We are really fortunate to be located in such a dynamic area, in a county famed for its beauty and brimming with an amazing array of local produce.

We specialise in working with some incredible hospitality venues in the area to showcase the best in local food and drink. This includes the boutique The PIG Hotel at Bridge Place, which only a few minutes down the road from our Estate and offers decadent overnight stays and delicious seasonal and home-grown dishes. It is perfect to enjoy the rural charm of the glorious Kent countryside or why not take a short trip to the coast, which is also home to many amazing restaurants, bars and things to see and do.

Simpsons’ Wine Estate is also a founding member of The Wine Garden of England collective, comprising nine pioneering wineries in Kent, which are committed to creating a world-class wine tourism trail across the county. It gives visitors a chance to create their own itinerary to explore the top vineyards in the area during their stay.

STEEL FRAMED BUILDINGS, RECLADDING, REPAIRS AND GROUNDWORK

Steel frame

How important is wine tourism to your business?

Wine tourism is really important to us at Simpsons’, with a focus on the quality of the experience we offer our guests. Our total revenue for this as a business is around 10% and plays a vital role in bringing our wines to life and enabling consumers to see firsthand life here at the Estate.

It has been amazing to witness the increase in international interest in our wines and to have more overseas visitors coming to our cellar door, including some journalists and travel TV programmes to spread the word too. Wine tourism is gaining traction in the UK and we have the opportunity to create such a positive and innovative impression.

Representing you

Working in partnership with Vineyard magazine for a developing UK wine industry.

WineGB is the national association for the English and Welsh wine industry. WineGB represents, leads, and supports the sustainable growth of the Great British wine sector.

If you are interested in wine production in the UK find out more about WineGB and join us. Visit our website www.winegb.co.uk

Create new traditions this English Wine Week

We have launched our first category wide campaign message to ‘Create New Traditions’ with the refresh of the annual English Wine Week. It encourages wine lovers to Create New Traditions and make the switch to drink English wine.

Running from 21 to 29 June, the weeklong celebration is packed with special events and promotions designed to increase sales of English wine. A full calendar is available on the WineGB website as well as an online directory to find vineyards open near you.

The ‘Create New Traditions’ tagline and new English Wine Week logo has been

developed as part of a wider WineGB brand refresh by design and branding agency Barlow & Co.

The tagline has two main angles. With a long history of importing wine, it is time to end the self-deprecation and appreciate the quality of our domestic wine.

After 2,000 years of importing wine, we decided to make our own. And it turns out we’re rather good at it.

The tagline also encourages participants to find a place for English wine, whether by visiting a vineyard as part of a day out, celebrating a special occasion with a local wine, or pairing English fizz and fish & chips.

PIG in the South Downs vineyard

Photo: Jake Eastham

DATES FOR THE DIARY

22 May 2025

Murphy & Son x Lallemand: Wine & Cider Fermentation Workshop

27-29 May 2025

Plumpton College – Advanced principles of winemaking

28-30 May 2025

Plumpton College –Introduction to wine marketing

30 May to 8 June 2025 Welsh Wine Week.

2-5 June 2025

WineGB Awards judging

6 June 2025

Waffle & Walk WineGB Midlands & North, Rowton Vineyard

7 June 2025

Wine Garden of England Summer Celebration

9-13 June 2025

Plumpton College – Principles of vinegrowing intensive

9-13 June 2025

Plumpton College – Principles of winemaking intensive

This year, in conjunction with The PIG Hotels, we are running a competition to win the ultimate English wine weekend for two. There is no better way to experience and understand English wine than a trip to where it is made. The prize comprises a two-night stay at The PIG in the South Downs complete with a wine pairing experience and a hamper of English wines to enjoy at home. The stay will also include a behind-the-scenes vineyard or winery tour at a nearby estate so you can follow the journey from vine to bottle. To enter the competition, please scan the QR code. Your membership entitles you to £20 off any packaging order that is £150 ex vat or more supplied by WineGB Gold Patron WBC. Join WineGB today and enjoy exclusive member benefits.

21-29 June 2025 English Wine Week

24 June 2025

WineGB Awards medallists and trophy shortlists announced

28-29 June 2025

Vineyards of the Surrey Hills Summer Spectacular

29 June 2025

Vineyards of Hampshire Fizz Fest

29 June - 13 July 2025

Plumpton College – WSET Level 2

Make the switch. Drink English wine.

With its zippy acidity, complexity and naturally lower alcohol, English wine is on-trend and on the rise. There are now over 1,000 vineyards, so it’s never been easier to support your local.

Nicola Bates, CEO of WineGB, commented: “England has rightfully earned its reputation as a producer of world-class wines. This year’s English Wine Week is all about embracing our domestic wine industry and making the switch to drink English. There are so many ways to create new traditions with English wine – join us and take part!”

MACHINERY & EQUIPMENT

The fantastic 4FS

New Holland have a proven track record of supplying high spec machines to suit the most demanding of commercial customers, but now they are offering a tractor for those who want to do more – with less.

The T4FS range of speciality tractors is the latest range to leave the New Holland plant in Turkey, and combines features of the T4 VNF range with the simplicity of the T4S and T5S Utility products. This produces a tractor with a simplified offering that would complement a fleet, or work perfectly as a mainline tractor for owners wanting to focus on the basics.

Engines

There are two engines available; a 3-cylinder 75hp unit requiring no adblue, or a 4-cylinder block that ranges from 90hp-110hp, using the simple adblue system that New Holland have perfected over the years. Both engines are already used in the New Holland speciality and utility ranges and provide high torque at low rpm for quiet, efficient running. Engine Speed Management (ESM) is available to offer precise engine RPM setpoints at the press of a button, perfect for PTO driven applications when leaving and entering rows.

Drivelines

Synchro Shuttle and Power Shuttle transmissions both offer 40km/h 12x12 gear setups, with creep available as an option. Power Shuttle enables clutchless change of direction, using the steering wheel mounted shuttle lever, and features a hydraulic pto clutch for easy engagement. Pto speed options include 540, 1000, and 540E for the same productivity at lower engine rpm. Front pto can be fitted to the 90,100 and 110 models with standard 4WD axle.

Axles

that oil flow will never be an issue for machines with high demands, and multiple operations can be carried out without fear of ‘robbing’ oil from functions that need it.

Four mechanical remotes can be specified at the rear of the tractor, while two midmount spools are available at the front of the cab. Freeflow returns are fitted front and rear as well to allow best performance for trimmers, leaf removers and the like.

The rear linkage boasts an impressive 2,800kg lift capacity, as well as a fast raise/fast lower function, again to speed things up leaving and entering rows. Front linkage can also be specified as an option, with a 1,800kg lift capacity.

The cab

The cab carries over the same flat floor as in the premium machines, with suspended pedals mounted centrally below the adjustable steering column, for increased comfort when at the wheel for long periods.

Three axle configurations are on offer – 2WD or standard 4WD on the range-propping T4.80FS, with standard 4WD and the patented Supersteer 4WD axle available on the 90,100, and flagship 110 model. 4WD standard axle options come in either 1.15m (N) or 1.27m (F) flange-to-flange widths, while Supersteer is offered in F designation only. This results in 1.35m - 1.9m overall tractor widths, depending on tyre specification, to cater for most UK based vineyards.

Hydraulics

As in the premium ranges, New Holland fit dual pumps as standardmeaning one pump to cater for steering and transmission, with another larger pump dedicated to lift and remote valves. This means

Opening side and rear windows provide fresh air, while the industry leading BlueCab IV category 4 filtration system ensures protection from chemicals only when needed; a rocker switch electronically switches between CAT IV and CAT 2 filters to prolong carbon filter life. A monitor mounted in the pillar allows the operator to keep an eye on cab pressurisation as well as filter life, to keep protection at a maximum.

From the air suspended seat, the operator can easily reach transmission, hydraulic and pto controls, all of which are mounted on the low profile side consoles – this means greater visibility to the sides of the machine, ideal for mid-mounted tools.

A simple but comprehensive array of radio, bottle and phone storage, and USB sockets finish the cab off to create a comfortable place to spend the day whether spraying, trimming or working undervine at a price point that will appeal to growers of all kinds.

The T4 FS range is available from Haynes Agricultural across the South and South East.

Robust and reliable tools

Handy guide to optimise the Boisselet EVO 4+ Servomotor.

In 1907 Jean-Baptiste Boisselet was awarded a Bronze Medal at the Beaune Fair for his newly invented mechanical Inter-vine implement. 118 years and six generations later, Boisselet are still producing robust and reliable tools. With the increasing popularity and demand for Boisselet equipment in the UK this handy guide produced by Vitifruit Equipment will help optimise your machinery and serve as a refresher for the seasoned user. If you would like a copy of the guide to print out please email: ✉ vitifruitequipment@gmail.com.

POWER – Screwing the wingnut clockwise will increase the power required to activate the Sensor Bar. Remember to tighten the locking nut after adjustment

APPROACH SETTING – Screwing the wingnut clockwise will move the Sensor Bar further Infront of the tool. Hence the sensor will activate at a greater distance Infront of the tool.

ROTARY MOVEMENT – There are seven positions according to which of the many inter-vine tool options is selected.

1 x 19mm

2 x 22mm

VITIFRUIT EQUIPMENT

TOOL HEIGHT & TILT –

Can be set with these three bolts. If overtightened these bolts will deform into a mushroom shape. If this happens the bolts need to be replaced.

TRANSPORT LOCK – Gently pull and rotate the knob ¼ turn to release the transport lock. Handy to retract tools to prevent accidental damage.

SENSOR BAR – The height of this plate can be set to control the height of the Sensor Bar.

Letina tanks available from stock at Core Equipment

Worried about running out of tank capacity this year?

To take the stress out of buying tanks for this harvest, Core have secured a significant quantity of both fixed and variable capacity

Letina tanks from 1,000 litres through to 20,000 litres. As Letina’s largest European distributor and exclusive UK distributor, our close relationship with the Letina factory has enabled us to secure additional stock for delivery this spring.

Contact the Core sales department to secure yours.