Vineyard May 2025

Show stopper

Stopham Estate in the beautiful South Downs National Park is consistently raising the bar.

Two Companies. One Mission.

Delivering a complete suite of services for all your vineyard needs.

Who We Are?

Whether you’re starting your vineyard journey or looking to enhance your production, Croxford Wine Estates and Nene Valley Winery offer a seamless partnership to meet all your vineyard needs. Together, we provide a full suite of services that guarantee success from vine to wine.

What We Do?

Vineyard establishment

Vineyard management

Under-vine herbicide spraying / grass strimming

Machine harvesting

Winemaking, bottling, disgorging

Storage and distribution

info@croxfordwineestates.co.uk

info@nenevalleywinery.co.uk

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.

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Raising a glass to East Anglia and setting a

Before Plumpton College wrap up Semester 2, the academic year, and their Vineyard magazine column until September, two fantastic pieces of student journalism are shared.

The agronomy diary Downy defence starts early.

Premium, without the premium Clemens have gone some way to relieving the problem of trimming when you want rather than when a machine is available, with the Easycut Lite trimmer.

Creating healthy vines and soils at The Grape Escape Vineyard

Front cover image: Stopham Estate Vineyard and Winery

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32

40

Features

Show stopper

Occupying 17 acres of the beautiful area of the South Downs is Stopham Estate Vineyard and Winery.

Calendar of nutrition

A look at the changing nutritional needs of the vine throughout the growing season and some of the current research exploring how growers can give their vines the very best chance.

The vine post Micronutrients: the secret ingredient of a thriving vineyard.

50

Weed control for smaller vineyards

Vitifruit Equipment offers many tools to help keep the weeds at bay under the vines and in alleys.

“Change

From the editor

your opinions, keep to your principles; change your leaves, keep intact your roots.”

Victor Hugo

Every year vines that appear as little more than twigs slowly produce new leaves and from early leaf emergence it will be a few short weeks before the vines are unrecognisable. This transformation happens unflinchingly year after year and yet even its predictability never fails to be inspirational.

The slow and steady progress of vines continues season after season and is united across the world. From the mountainous vineyards in Armenia where the vines are buried to protect them from the cold to the South Downs in Sussex the natural process continues according to its own calendar.

It was on a visit to the South Downs National Park that this subject first came into focus. (See page 20) Indeed, nature’s calendar, its predictability and the subsequent timing of tasks in the vineyard finds itself spoken of many times this month (see page 32).

The visit to Stopham Estate also highlighted how history and the future are often in harmony in a vineyard and winery setting. History as part of the future can be found in vineyards and wineries across the globe; from Joseph Perrier in Châlons-enChampagne who utilise Gallo-Roman subterranean tunnels to age their wines, to the wineries of England and Wales who set up state of the art facilities in existing farm buildings that are hundreds of years old.

Future vintages will be produced from the roots of the past both in the vineyard and in these wonderful businesses that have rejuvenated historic buildings. In these cases, preservation is good but evolution is better, ensuring these buildings will continue to be incorporated into the heart of their enterprise. Mingling the past and the future all adds to the blend that makes viticulture and wine so unique.

So I would like to take this opportunity to remind all our readers to please send details of each new wine and vintage as it is released throughout the year so we can truly celebrate and show appreciation for all that is special and unique in English and Welsh wine.

Battle of the Bubbles

Following the success of last year’s “Judgement of London” – a tasting which paid homage to Steven Spurrier’s landmark 1976 “Judgment of Paris”, and which garnered interest around the world – London Wine Fair has announced this year’s Icon Tasting theme: “Battle of the Bubbles”.

The format of Battle of the Bubbles will be a double-blind tasting which will see the best Champagnes tasted against exceptional sparkling wines from across the world. The wines will be selected by Sarah Abbott MW, Wine Marketing Consultant, Co-Founder of

The Old Vine Conference and IWSC Committee Judge, and Ronan Sayburn MS, CEO of The Court of Master Sommeliers. The tasting will take place at The Fair on Monday 19 May, and the results will be announced on Centre Stage on Wednesday 21 May at 2pm.

As with last year’s Judgement of London, Battle of the Bubbles will be judged by around 20 of the UK wine industry’s most discerning palates, including Masters of Wine, Master Sommeliers and wine writers specialising in Champagne and sparkling wines. This year’s judges include: Sam Caporn MW; Giles Fallowfield; Matthieu Longuere MS; and Jane Rakison.

The tasting will take place under examination conditions in a private room at Olympia. The wines will be tasted in pairs according to style, grape varieties, terroir, age, and production methods. 12 pairs of wine will be tasted over a period of three hours. The condition of each wine will be checked beforehand by Abbott and Sayburn and served by top of their game sommeliers. The wines will be scored out of 10, with half marks allowed. With 20 judges, each wine will then have a final score out of 200. The overall score for Champagne vs. Rest of World will also be announced. The scoring system allows for six key findings. As with last year’s Icon Tasting, the results may not be definitive but are expected to give an indication of whether there is a level platform across the best sparkling wine regions of the world.

Sarah Abbott MW commented: “Sparkling wine is a booming and dynamic category which is out-performing Champagne in the UK market. Yet, the hegemony of Champagne in prestige perception seems unassailable. I’m excited to see how these great wines are assessed by our crack team of judges when tasted blind.”

Ronan Sayburn MS commented: “Sparkling wine producers making Cava Paraje, VDP Sekt Prestige, and Prosecco Cartizze have raised their game – can their finest expressions now compete with the quality and prestige of Champagne?”

Head of London Wine Fair, Hannah Tovey said: “Last year’s Judgement of London became one of the key talking points of the show, with the world of wine holding its collective breath for the results. This year’s iteration is set to be every bit as exciting. As with last year, this is all about celebrating excellence, across the world’s finest wines and we are proud to host what is expected to be one of the world’s most anticipated tastings at London Wine Fair this year.”

The London Wine Fair will take place at Olympia from 19-21 May. Visitor registration is now open via: www.londonwinefair.com

Prestigious appointment

Niab’s viticulture and oenology research leader Dr Belinda Kemp has been appointed to the role of Vice-President of the Microbiology Expert Group in the International Organisation of Vine and Wine (OIV).

It is the first time in the 100 year history of the OIV that anyone from the UK has held a presiding role within one of its expert groups. This reflects well on the strength and expansion of the UK industry and the high regard in which Dr Kemp is held within the international grape and wine research community. She will hold the position for a three-year period alongside her Niab leadership role.

The OIV represents the interests of grapevine and wine industries across the world. It currently has 51 member states, drawn from Africa, Central and Southern America, Asia, Oceania and Europe. The main aims of the OIV are to inform, assist, harmonise, standardise, and support the grape and wine sector. To achieve these goals, the OIV works with experts from around the world. All final decisions by the OIV are made via consensus of the OIV member states, contributing to the international harmonisation of existing practices and standards in growing grapes, producing and marketing grape and wine products.

Commenting on this prestigious appointment, Dr Kemp explained that her role involves contributing to up-to-date knowledge that aligns with the OIV Strategic Plan, whilst participating in annual meetings of the Microbiology Expert Group, along with joint meetings with the Technology Group. It also includes reviewing the agendas and summaries of proceedings, and evaluating new topics proposed for inclusion in the agenda.

“I am honoured and privileged to accept the position of Vice President of the Microbiology Expert Group, and I want to thank the OIV, Niab and DEFRA Wine Policy team for their support. I am committed to working collaboratively with all my international OIV colleagues,” finished Dr Kemp.

New free online resource

New course created by GWCT to empower farmers and land managers seeking to improve biodiversity.

The Game & Wildlife Conservation Trust (GWCT) has created a new free online resource for pioneering advisors, farmers and land managers seeking to improve biodiversity and sustainability at a landscape scale.

The Landscape Leaders: Farmer Cluster Training Programme has been created using insights, material and feedback from farmer clusters in both the UK and 10 other European countries.

Nature does not recognise farm boundaries which means that there are greater opportunities to create significant benefits for biodiversity and healthy ecosystems when farmers collaborate. By voluntarily forming a ‘Farmer Cluster’, supported by an advisor or ‘facilitator’, farmers can collectively manage functional biodiversity crucial to their farming systems – such as soil health, natural pest control and pollination – while also contributing to regional conservation and sustainability priorities.

About the course

This new course has been created by the GWCT, based in Fordingbridge, Hampshire, alongside other partners in the EU H2020 Project FRAMEwork: Farmer Clusters for Realising Agrobiodiversity Management across Ecosystems. It forms part of the project’s open access knowledge and action platform Recodo.

G. J. ELGAR

CONSTRUCTION Ltd

• Sheeting and cladding

• Refurbishment and change of use

• Demolition and asbestos removal

• Groundworks and drainage

• Concrete frame and steel frame repairs

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• Insurance and general repairs

• Guttering and repairs

The programme is tailored to those exploring the concept of Farmer Clusters and the environmental opportunities and challenges they respond to. The course will be especially beneficial for new farm advisors, and farmers of all types, those interested in farm management for biodiversity within current environmental and sector contexts.

Course highlights

Participants will gain a comprehensive understanding of Farmer Clusters, from on-the-ground operations to broader support systems, such as biodiversity monitoring practices, avenues to diversify farming methods and income and building community networks.

The curriculum includes insights and material from the FRAMEwork project’s experience supporting 11 new Farmer Clusters in 10 EU countries, plus over a decade of experience more than 100 Clusters across the UK.

In addition to the module content and resource library, the course features downloadable module summaries and interactive elements to help participants apply what they learn through various activities.

Dr Niamh McHugh, Head of Farmland Ecology at GWCT, said: “The new Landscape Leaders: Farmer Cluster Training Programme designed for farmers, advisors and early career conservationists that want to learn more about Farmer Clusters, sustainable farming and landscape-scale biodiversity conservation.

“Drawing on experiences from Farmers Clusters both here in the UK and across Europe we hope this course empowers farmers to collaborate and provides practical guidance to all those wishing to make a positive impact on the agri-environment.

“Sign up today and take the first step toward enhancing biodiversity in your farming landscape. The course is free and accessible to all.”

Benefits of enrolling

By the end of the course, participants will be able to:

◆ Appreciate the context surrounding Farmer Clusters

◆ Understand the ethos behind their success

◆ Navigate common obstacles Clusters face

◆ Describe select biodiversity monitoring approaches

◆ Describe select habitat management approaches

Who should enrol?

◆ Lead Farmers and Facilitators interested in setting up a Farmer Cluster.

◆ Supporters seeking best-practice information and insights.

◆ Individuals curious about the Cluster approach.

◆ Students or early-career professionals looking to work in agriculture or ecology.

Will the course receive updates?

The course will continue to be updated with new content and feedback until October 2025 to ensure participants receive the latest insights. The content will also be available other languages than English.

Hampshire wine fun

The annual Vineyards of Hampshire (VoH) Fizz Fest is back for its eleventh year, taking place at the Raimes Wine Barn and Vineyard, Hinton Ampner, near Alresford. This year, Food & Drink Expert, Writer and Broadcaster Andy Clarke will open the festival and will also host a sparkling cocktail masterclass during the afternoon.

The VoH flagship event is a must-attend, featuring eight premier vineyards that will showcase over 20 premium sparkling and still wines. Attendees will have the opportunity to taste the wines from Black Chalk, Danebury Vineyards, Exton Park, The Grange, Hambledon, Hattingley, Louis Pommery England and Raimes in a large marquee in the beautiful outdoor setting next to Raimes’ new wine barn. In addition to tastings, guests can learn more about the remarkable wines while enjoying local street food, live music and DJ Jake Burgess, masterclasses, and vineyard tours throughout the day.

Fizz Fest 2025 will also coincide with English Wine Week (21-29 June) – the perfect way to celebrate the Vineyards of Hampshire members, who range from small, family-owned to large vineyards with exceptional wine tourism venues.

Ahead of the event, Michael Mackenzie, Chairman said: “Vineyards of Hampshire does a great job of showcasing quality still and sparkling wines to local, regional, and international audiences, and Fizz Fest is a celebrated fixture in the summer calendar. We are delighted that the event will, once again, coincide with English Wine Week this year.”

Hosting Fizz Fest in 2025, family owned and run Raimes has a reputation of producing exceptional English sparkling wine. The elegance of Raimes English Sparkling begins on the south-facing slopes of the Hampshire vineyard, where the chalk substratum is shared with that of the best vineyards in Champagne. Raimes English Sparkling is blended from Pinot Noir, Pinot Meunier and Chardonnay, made in the traditional method using only grapes grown by the Raimes family.

Grow a corker this year, with our help to control diseases.

Vineyards of Hampshire Fizz Fest is sponsored and supported by Paris Smith, Harwoods Group (Chichester), NFU Winchester and Wickham, Martin & Co and Hampshire Fare. Fizz Fest is intended as an 18+ event, therefore there are no children’s tickets available. If you do need to bring any under 18’s they must be accompanied by an adult at all times. The tasting tent is strictly for adults only. Small well-behaved dogs on a short lead are welcome.

Booking

Tickets for this year’s VoH Fizz Fest are available from www.vineyardsofhampshire.co.uk

◆ Tickets: £35 pp including booking fee

◆ Masterclasses: £20 including booking fee (with general admission ticket)

◆ Venue: Raimes Wine Barn, Hinton Ampner, near Alresford, Hampshire, SO24 0JY

◆ Date: Sunday 29 June, 12.00pm to 4.30pm.

Things aren’t easy right now. But you can sure to minimise risks to your profits so that you canwork towards a great end-result. We’ve a wide portfolio to help you manage key disease threats, particularly downy mildew, with specialist vine fungicides Cuprokylt and Frutogard. There are also EAMU options for powdery mildew, Botrytis and more. And you’ve the support you need: our horticulture and viticulture team can provide expert advice, not just on products, but effective IPM.

Photo:

Family open new boutique vineyard

Three generations of the same family have opened a new boutique vineyard in Yorkshire with the aim of it becoming a tourist destination for wine lovers.

Nestled in the foothills of the Pennines at Meltham near Huddersfield, West Yorkshire, Helme Edge Vineyard has been established by Alan Calder, his daughter Fiona Smith and her son Tom Smith.

Set over 3.2 acres of land, the vineyard was officially opened on the 12th April. The venue looks down towards the conservation village of Helme and a wider vista of the Pennines.

Day to day, the business will be run by Alan and Tom, with Fiona supporting. Fiona’s husband Duncan and her mum Jennifer will also be involved in the family business.

Alan explained: “We started experimenting in 2017 by planting 70 vines and in 2020 we made a little vintage which was very nice. We expanded in several stages from there and decided in 2022 to turn our hobby into a business.

“We now have several thousand vines which will produce still and sparkling white wines and rosé. Vineyard tours and wine tasting started on Saturday 19 April.

Tom has recently returned from Australia where he gained experience in winemaking at a large winery in the Victoria region north of Melbourne.

He said: “I enjoyed planting the original vines with my grandad and I love working outdoors so when our hobby became an actual business, I leapt at the chance of being involved.

“We want to make coming here a real experience for people, so we will show them around the vineyard and take them through the entire process before bringing them into the tasting room where they can try the wines and have a few nibbles.

“With our outlook on the Pennines, we couldn’t have a better location to do this and with wine being in the DNA of the family, we’re very excited to share the vineyard and our passion for wine with others.”

To find out more about the vineyard visit www.helmeedgevineyard.co.uk

Tom, Fiona and Alan at the new Helme Edge Vineyard

Talk to us!

Prime example of ‘greenwashing’

Dear Editor,

Your article ‘Regenerative viticulture in the UK’ in the April edition of Vineyard is a prime example of the ‘greenwashing’ I was discussing in the article I wrote for your January edition. In the unsigned article, in the very first paragraph we have the statement that regenerative viticulture is ‘science led’ and ‘works with nature’ – both emotive terms that have little real meaning. It carries on to say that regenerative viticulture uses ‘measurable outcomes’ upon which to base their understanding of the subject. In the conclusion we also have the statement that ‘regenerative viticulture’ is about ‘evidencebased solutions’, ‘meaningful data’ and ‘transparency’, so I was expecting lots of examples of this in the article.

Three areas of the ‘key regenerative practices’ are highlighted:

1. Year-round ground cover and undervine management

2. Livestock integration

3. Agroforestry and windbreaks.

On the year round ground cover there is no science, and no measurable outcomes. Why? Because it doesn’t exist. Every viticulturalist knows that in the UK climate ‘mow and throw’ doesn’t work, and I challenge the author to produce one who uses this method of weed control. Strimming might work to a certain extent, but not on young vines and think of the tractor passes you would need. As for the excuse that ‘one systemic application’ (of a pesticide I assume) is less damaging than ‘multiple copper applications’ (I assume here we are talking about downy mildew), please give us the name of the wonder product that keeps a vineyard clear of downy mildew with ‘one application’. If you are able to show us the ‘measurable outcomes’ – that would be a bonus.

On the subject of ‘livestock integration’ the author accepts that ‘rotational grazing post-harvest is growing in popularity (and by inference that allowing animals in the vineyard all year round is impractical in the UK), but again, where is the science, where are the ‘measurable outcomes’ and ‘meaningful data’ of allowing ‘livestock’ (I assume we are talking sheep here) in the vineyard during the dormant period?

On the agroforestry and windbreaks, it dismisses my idea that

UK vineyards have always used windbreaks and ‘agroforestry’ in our vineyards is nothing new, and states that ‘new agroforestry approaches go further’ by integrating trees and shrubs within vineyard blocks’. What does that mean? Isn’t a windbreak dividing up blocks exactly this? Again (need I say it a 3rd time) no science, nothing measurable, no data.

In the final box headed ‘literature review’ about an RVF-NIAB study (which I had already read and studied when it was first published) which stated that it had ‘analysed scientific evidence’ and had some ‘key findings’. Just to take a couple of these findings. It says the study showed that ‘compost applications --- enhance grape yields’. However, the abstract which summarises the content of the study states quite plainly that: ‘Where sufficient evidence was available, we also address the impact of RV related practices on vineyard performance’ but that ‘there is less consensus regarding the impact of RV approaches on grape yield’. The words yield or yields appear a few times in the study about vineyards ‘in California’ and ‘in Turkey’ where applications of compost have resulted in ‘significantly higher yields’ but no actual yield data. The report also states that ‘natural predators such as bats and birds contribute to vineyard pest control’. It shows that birds of prey will reduce the bird population, so much is pretty obvious. It also states that encouraging bats will reduce insect populations, but as an actual method of pest control? Where is the data? The report says nothing about birds that eat grapes, which would of course reduce yields. The report is peppered with the words ‘more research needed’, further research’, and ‘limited research’ in almost every paragraph of the conclusion, showing that this subject is a ‘data-lite’ area.

The truth is that there is very little science-led evidence or meaningful data at the moment to support many of the claims for regenerative viticulture that its proponents claim. I wish that science showed us, using data, that some, maybe all, of these ideas were sustainable in a commercial enterprise like a vineyard. Of course we need to reduce inputs of all types where possible, but if we manage a vineyard, it has to be on a financially sustainable basis. ‘You cannot be green if you are in the red’ as one well-known biodynamic vineyard owner once said to me.

Stephen Skelton

Raising a glass to East Anglia

A landmark tasting at Spencer House.

Spencer House in London provided the setting for a landmark moment in English wine. The inaugural Wines of East Anglia Trade Tasting, organised by Palate Comms, brought together 15 vineyards from across four counties in a focused and ambitious showcase of the region’s potential.

The event, hosted by Palate Comms founder Ashley Saunders, marked the consultancy’s first major tasting. Saunders, a wine communicator and global marketing professional with over 18 years’ experience, launched Palate Comms with the vision of connecting wine brands with consumers through engaging storytelling and data-led strategy. This tasting was designed to shine a spotlight on East Anglia’s fast-developing wine scene and introduce key industry figures to a region that is fast gaining recognition for quality and diversity.

Fifteen vineyards presented their wines, offering a cross-section of styles that reflect both the innovation and tradition shaping East Anglian winemaking today. Among the producers were Burn Valley, Burnt House, Chet Vineyard, Hawkers Hill, Higham Flint, Giffords Hall, Missing Gate, Newhall, Saffron Grange, Thorrington Mill, Toppesfield, Tuffon Hall, Walsingham Estate and Winbirri. The breadth of varieties and expressions was impressive—aromatic whites such as Bacchus, Solaris, Pinot Gris and Pinot Blanc were joined by structured reds made from Rondo, Regent and Dornfelder. Pinot Noir and Chardonnay, key players in both still and sparkling wines, were also well represented, showing elegance and finesse across the board.

Mathew Abbey, Head Winemaker at Burn Valley and co-organiser of the event,

reflected on the day’s success: “Spencer House was a fantastic venue to showcase the vineyards of East Anglia to the industry. I feel immensely proud to have 15 vineyards from the region come together in an amazing location to promote the region and the range of wine and varieties we can produce.” He highlighted the importance of seeing lesser-known red varieties alongside the more widely recognised sparkling styles, reinforcing the region’s versatility.

Romané Basset, co-founding trustee of the Gérard Basset Foundation and co-organiser, echoed the sentiment: “It was a true joy to see fifteen wineries from across four counties in East Anglia presenting their wines at Spencer House. The tasting provided a wonderful opportunity for attendees to see the wide and varied range of wines being made throughout the region and clearly demonstrated the high quality of East Anglian winemaking and the bright future which it has ahead.”

Throughout the afternoon, trade professionals, buyers, journalists and sommeliers moved between rooms, engaging directly with winemakers and discovering wines that were fresh, precise and full of character. The historic venue, once home to the Spencer family, provided a stately contrast to the youthful energy and contemporary ambition of the wines being poured.

With more events planned and the support of communications specialists like Palate Comms, East Anglia is well positioned to take its place among the country’s leading wineproducing areas. For now, it was a pleasure to witness the region stepping confidently into the spotlight – and to raise a glass to what lies ahead.

For more information about the Wines of East Anglia Trade Tasting or Palate Comms, contact: DESKTOP www.palatecomms.co.uk

Setting a new benchmark

The Vineyard Hotel & Spa, Newbury.

An insightful visit to one of the UK’s most forward-thinking hospitality venues reveals a clear commitment to supporting homegrown wine. The Vineyard Hotel & Spa in Newbury, Berkshire – a five-star Pride of Britain property – has long been revered as a destination for wine lovers, boasting a cellar of over 15,000 bottles. But beyond its international prestige, it is now setting a new benchmark for how English wine is presented, sold, and celebrated in the UK.

At the forefront of this shift is Romain Bourger, Director of Wine & Beverage. With over 14 years at The Vineyard, his impact has been transformative. Named Top Sommelier in the UK (2024) and recipient of The Cateys Wine and Spirit Ambassador Award (2023), Romain Bourger is a passionate advocate for English wine. Under his leadership, the hotel has elevated domestic producers from peripheral mentions to a dynamic, central part of its wine programme.

The English wine list is both extensive and purposeful, showcasing a wide array of producers and styles. Sparkling selections include multiple vintages from Gusbourne, All Angels, The Grange, Exton Park, Chapel Down, and Nyetimber. Still wines are equally well-represented, with excellent examples from Simpsons, Heppington, and Whitehall. This thoughtful curation reflects both regional diversity and the innovation currently driving the English wine scene.

The vineyard has made English wine a cornerstone of its offering – whether for seasoned collectors or those new to the category, the list encourages discovery.

The spring menu at The Tasting Room, led by Executive Chef Tom Scade, offers ideal pairings: dishes such as Wye Valley asparagus and Berkshire Downs lamb mirror the seasonality and provenance of the wines. Crucially, The Vineyard’s work goes far beyond the restaurant floor. A growing programme of events and guest experiences includes Sip & Sketch – creative wine and art pairing evenings in collaboration with All Angels Wine Estate. Looking ahead to English Wine Week, the hotel will host a range of activities designed to deepen understanding and build consumer loyalty around English wine brands. Guided tastings, themed dinners, and interactive classes focused on wine selection and food matching are just some of the initiatives aimed at making wine education engaging and accessible.

By championing English producers, collaborating directly with estates, and investing in staff and guest education, The Vineyard is rebalancing the conversation around wine in the UK. This isn’t just about selling bottles—it’s about fostering a culture of confidence, curiosity, and celebration. A wonderful visit, and an exciting sign of things to come.

Alice Griffiths

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

Get in touch to have your events featured: ENVELOPE Posingwithalcohol@gmail.com INSTAGRAM Alice can be found on social media under @posingwithalcohol on Instagram.

Rosé season

I love Albury Silent Pool Organic Rosé. I was fortunate to taste a bottle of the 2024 which will be released around the time that this column is published. I wrote a note on it, and the 2020 Prestige Cuvée Sparkler in my weekly Wednesday Wines column on my website.

As you know, I always include stockist and retail pricing with all my write-ups not least because these musings are intended to move stock into wine lovers’ homes. But on this occasion, I had to include a link to register your interest in owning these two wines. These wines are rare examples of those that sell fast and you need to log your interest well in advance of their release in order to ensure you manage to secure some bottles. Not only are these two wines exemplary, but they are also clearly highly sought after, too.

So, rosé season is upon us and while English wineries pile sparkling wines high

in their cellars for their costly slumber, wise estates turn their red grapes into faster moving cashflow vehicles. I tasted a few more rosés that I liked recently, too. But these barely made it to this page because I nearly walked out of the tasting before it started. I made my thoughts perfectly clear to the organisers who did their best to help, but it was a new low in my wine career, yes, even worse than the annual WineGB fiasco. The source of my revulsion was not the room, which was fit to burst with people who appeared to be more interested in chatting than tasting. Nor was it the appalling lack of spittoons. A couple of wine writers and I were astounded to find that there were no tasting sheets. No lists of the wines on tasting, no vintages, cuvées, let alone pricing information or retailers. No websites, technical information or email addresses to make contact. Nothing. In the end, an organiser found me a pad of paper. I forced myself to

continue and I found these wines. I then had to start from scratch to research them, their prices, ingredients and all the rest of the information that you, dear reader, require. One of my wine writing pals gave up halfway, the other abandoned the whole fiasco. I cannot blame them. I just needed to turn two hours of travel into some form of use to myself and the wineries who stood there mortified at their surroundings and the pitiful lack of literature. I hope that other attendees managed to make something from this event. Otherwise, it was a complete waste of time, money and reputation for the organisers, the wineries and those who might have benefitted from a much slicker operation.

It is relatively rare to find rosé wines made predominantly from Meunier. This one, made for Burnt House by Defined Wine, is a 94% Pinot Meunier, 6% Pinot Noir amalgam, which was 100% handpicked, steel-fermented, and it weighs in at a sprightly 11.5% alcohol. Lean, clean, and pointy, this is a comparable wine to my dear Albury, with a similar silhouette and a slightly different flavour on account of the white pepper spice and quieter perfumes afforded by its variety.

The packaging is eye-catching, and for my part, I think a star is born. Aside from online sales, this wine is ideally suited to upmarket wine bars and restaurant ‘by the glass’ positioning. It is a crowdpleaser with universal appeal, a decent story, a compelling grape and a futuristic outlook.

I wish Burnt House the very best with this wine. They were eager to impress at the tasting, and there was no need to worry because the wine did all of the talking.

I have a soft spot for Giffords Hall, and I have previously only written up red wines from this impressive setup. And I suspect that it is the red grape Rondo which does much of the heavy lifting in this wine because while it was only used in eye-dropper proportions, it stains this rosé with its glorious colour and also adds depth and lustre to the Madeleine Angevine chassis.

With its irresistible price tag, this delightful wine cuts a very different dash on the palate than the other three rosés mentioned this month. In a way, it is the least classic of the bunch, not least because it has a less strict and more billowy and succulent mid-palate on account of the Madeleine Angevine playing its traditional role as a generously framed white wine. Nevertheless, it sports a bright 11.5% alcohol and is nervy and refreshing on the finish. I love the formal Gifford livery, which brings an air of nobility to this wine. For fourteen quid, it will see off oceans of feeble Provençal, High Street wines this summer with its professional stance and admirable depth of flavour.

2023 Winbirri Vineyard,

Pinot Noir Rosé, Norfolk

£19.50 each, sold by the three-pack www.winbirri.com

If you have yet to come across this impressive winery’s wines, this is a good place to start. The entire portfolio of wines wears an indelible Winbirri signature that makes them uniquely impressive, allowing them to hang together as a well-drilled team instead of a disparate group of misfits.

The link between this wine, the Bacchus, the Solaris, the sparklers and the reds is the mouthfeel. A horrible expression, I know, but the depth of flavour and texture, in particular, of all of Lee Dyer’s wines is remarkable.

This 100% Pinot Noir rosé benefits from an 18-day stabulation period, seemingly drawing a hint more depth and chewiness from the Pinot lees intensity, increasing the mid-palate weight imperceptibly. This augmentation of perfume and flavour makes this rosé a bit more enticing and hedonistic on the nose and palate.

Methinks the grapes are a little riper at harvest, and with 12% alcohol, there is more traction and ‘foodiness’ apparent here. It’s all very clever stuff, making Winbirri Pinot Noir Rosé a different beast when it comes to entertaining, too. You can happily step up for all manner of main courses with this wine, and you cannot say that about many English rosés, can you?

Show stopper

The Stopham Estate spans 1,200 acres and has been in the same family since the 12th century. Occupying 17 acres of this beautiful area of the South Downs is Stopham Estate Vineyard and Winery.

The founder of Stopham Estate Simon Woodhead, first planted vines on the site in 2007. Having studied at Plumpton in 2004 Simon was keen to plant a vineyard and produce wines with an aromatic quality. “These are the wines I like to drink,” he said with a smile. Having the goal of making aromatic wines in the marginal climate of West Sussex Simon decided to talk the idea over with Chris Foss his lecturer at Plumpton. “We discussed the problem of finding aromatic varieties that would ripen in this climate and we settled on Alsatian varieties such as Pinot Gris and Pinot Blanc,” Simon added.

The decision has been very successful. In the last five years the grapes have consistently ripened to produce wines within the 11%-12% abv target range. This means Simon and assistant winemaker Adderley Pelly are able to produce award winning wines with the minimum of intervention in the winery. Simon is quick to point out that Adderley is more than the assistant winemaker and has a vital part to play in the vineyard as well. “Adderley also does all our spraying,” he said with a loyalty that emphasised why this small team work so well together.

The vineyard has six hectares of vines. Pinot Gris is the largest planting but there are also Pinot Blanc, Bacchus, Chardonnay and Pinot Noir varieties. The vineyard did originally have some Dornfelder vines to produce rosé wines but these were removed and an extra plot of Bacchus was planted. Marie Davies, Stopham Estate Head of Sales explained: “There was a shift in trend towards lighter wine styles and so what is now called the ‘New Bacchus’ parcel of vines was planted.”

It is fitting that this vineyard, deep in the South Downs National Park affords fantastic views of both the River Rother and the River Arun. In fact, the River Arun is 37 miles long and is the longest river flowing entirely through the county of Sussex. The natural geography of the site is a significant reason for the unique flavour profiles that the team at Stopham are able to capture in their wines. Stopham vineyard sits on the Greensand Ridge which geographically stretches into Kent

and Surrey but the composition of the Greensand Ridge varies greatly within each area. Areas on the Greensand Ridge with fertile soils support many different tree varieties and at the centre of Stopham vineyard is a Monterey Pine tree. The tree is not just central to the vineyard but it is also central to the branding of the wines.

The Stopham Tree is a way for the vineyard and winery to unitedly celebrate that which makes it unique – the soil on which it stands. The rootstocks that were chosen are a mixture of SO4 and 3309. The sandy soil structure and the rootstock choices mean that the vineyard is not burdened with controlling over vigour in the vines. As head winemaker, Simon believes the unique composition of the Greensand Ridge with its rich iron deposits gives flavour profiles in the stone fruit and tropical range such as peach to the Pinot Blanc and lychee to the Bacchus.

Simon once worked in Formula 1 as an engineer developing sensors. “I have been a winemaker much longer than I was in Formula 1,” he said with a smile that makes it obvious that his real passion lies here in the heart of the South Downs National Park in the 19th Century Grade II listed building that houses the modern well equipped winery and barrel room.

It has been many years since his career change and he developed his love of viticulture, Simon does admit that his engineering background has an influence over the way he approaches certain aspects of the vineyard and winery. For example, the original planting contained Auxxerois which could be prone to disease and did not meet Simon’s exacting standards of quality. “Our ethos is entirely focussed on quality and there are no compromises,” he said. Discussing the importance of quality it becomes clear that the process starts right from the vine. Sorting takes place in the vineyard and the only grapes that make it into the winery are the very best quality. Much like the equipment on Formula 1 cars it is the fine tuning and the details that have allowed Stopham Estate to consistently receive recognition and awards for the wines they produce. <<

It has been many years since his career change and he developed his love of viticulture, Simon does admit that his engineering background has an influence over the way he approaches certain aspects of the vineyard and winery.

Photos: © Martin Apps, Countrywide Photographic

Simon, Matt, Adderley and Marie

<< With a further possible nod to Simon’s past as a research engineer the vineyard installed a state of the art frost irrigation protection system in 2021. Supplied by Plantex the system covers every vine in the vineyard and mitigates against frost as the system uses water and the freezing process to keep the vines protected from the damage that occurs when heat from the plant is lost to the surrounding cold air. Simon and vineyard manager Matt Borsay installed the system digging the ditches, installing the pipework and fixing and positioning over 4000 nozzles. The system is connected to an alarm and Matt oversees the system each year from the start of the season (when every inch of pipe and every nozzle is tested) until the threat of frost has passed. Matt and Simon both agree “the system is costly but it can save the entire crop and so if it is only used for one frost event the system will cover its costs.” This system

“The branding message is Passion, Precision, Craft and Sustainability and our ethos is to leave the least impact on our environment”

is fed by a purpose built onsite reservoir to minimise its impact on the surrounding environment.

“The branding message is Passion, Precision, Craft and Sustainability and our ethos is to leave the least impact on our environment,” said Marie. The site does have deer fencing but in all other ways is happy to co-exist with the surrounding wildlife. Pheasants can be heard across the site and there is evidence of moles and rabbits but none of these are highlighted as threats to the grapes. Wildflower strips are plentiful across the estate and this has led to biodiversity increases. “We have had an explosion of the kite and buzzard population,” Simon commented as the sounds of the birds of

prey echoed around the site. This plethora of natural predators may account for the lack of grape predation by the smaller birds and may also explain how the rabbit population remains in balance.

Matt pointed out that the vineyard always works on its own timetable. “I have been here six years and bud burst is almost always around the same time every year. We often hear that working outside is good for mental health and I get to do that every day,” he said. His enthusiasm is not even deterred by my comment that pruning often takes place in the coldest part of the year. Instead of thinking negatively on my comment he chooses to focus on the colour of the chardonnay wood and how this is

“The number of bottles that we produce from 2024 will be about a quarter of the production of 2023”

an excellent example of every part of the vineyard having its own unique quality to offer. The Passion and Craft of the branding message is clearly evident from the largest right through to the smallest detail.

In the first week of April some of the vines are tied down but not all. “The Bacchus is always the first to be tied down and the first to be harvested. The other vines will be tied down as soon as sap flow permits,” said Adderley.

Reflecting on 2024 the team are quite pragmatic. “We had a season that was difficult and we had problems with downy mildew,” said Adderley. “We didn’t want to pick the Pinot Blanc because our reputation as quality winemakers is the most important part of our ethos,” added Simon. “The number of bottles that we produce from 2024 will be about a quarter of the production of 2023,” Marie added.

Simon refuses to only reflect on 2024 and pointed out that the wines that are produced by the team at Stopham always focus on quality and whilst the flavour profiles remain similar there are vintage variations. Those good aromatic profiles have occasionally turned into something quite outstanding and Simon pointed to 2014, 2018, 2023 as vintages that went beyond the exceptional.

Adderley and Matt discuss the addition of the Fischer under vine mower that was purchased from N P Seymour for the 2024 season. “It was slow in the beginning,” said Matt. “It was only slow until Matt was familiar with the equipment and by the end of the season Matt was really quick,” said Adderley in yet another example of team spirit and loyalty. “We are really pleased with the mower the fact that we did not have to use herbicide and the results have been really positive,” said Matt.

“I have been here six years and bud burst is almost always around the same time every year.”

Thiago helping out at bottling

Technical innovation is not reserved for the vineyard. The winery may be housed in a listed farm building but it is a fully equipped modern space that enables the team to undertake all the winemaking processes in house. With the help of grant funding the winery will have a new cross flow filter which was sourced by the team at Bevtech. The onsite winery also allows Stopham to offer contract winemaking services to other small vineyards. Simon pointed out that this is not just about providing another income stream for the winery but also means that the winery gets to work with some really interesting varieties. “It is also really satisfying to see contract clients happy with the finished wines,” said Simon with a smile.

Stopham Estate sits on the fertile Greensand Ridge

The winery also has its own barrel room. “Aromatic styles don’t always work with oak so we have been cautious with this approach but have found the wines have been really well received both by the public and by our trade customers,” said Simon. “Placing the Chardonnay into barrel has amplified the flavour profiles and people on tours here who would previously say they did not like Chardonnay have been completely surprised,” he continued.

The vineyard has the freedom to work with both new and older oak and use a small percentage of new oak to add structure to the Brut Sparkling. Stopham Estate only produce one sparkling wine which is a blend of Pinot Noir and Chardonnay. “The barrel aging definitely adds a note of creaminess to the wine,” said Marie. There is also a Barrel Fermented still Chardonnay and a Barrel Fermented Pinot Blanc. It is encouraging that winemakers in England and Wales have the confidence to keep moving their winemaking skills forward and add wines with style and panache to their portfolio.

The

vineyard has the freedom to work with both new and older oak and use a small percentage of new oak to add structure to the Brut Sparkling. Stopham Estate only produce one sparkling wine

With the focus on still aromatic varieties Stopham Estate is well placed to champion this part of the English wine journey

The vineyard runs both corporate team building events and tours. Tours run every Saturday from April to September at 11.00 and 14.00. The tours are run mostly by Adderley and sometimes Marie. “Adderley really likes taking the tours and she is really good at it,” said Marie. “Most people who take the tours from the UK are quite knowledgeable about sparkling wines so we are taking the opportunity to showcase the still wines that can be made in England and Wales as well,” observed Marie. The vineyard tours have seen plenty of international visitors throughout the years hosting guests from Australia, USA, Canada, France and Italy as well as several Scandinavian nations. The message about English still wine may be a work in progress but with the focus on still aromatic varieties Stopham Estate is well placed to champion this part of the English wine journey.

Blondie The ancient church at Stopham

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The Pinot Gris and Pinot Blanc have both been awarded Best Wine at the IEWA.

Another way Stopham Estate is spreading the message about the excellent quality that is possible in English still wines is through the international awards they have been collecting. “The Pinot Gris and Pinot Blanc have both been awarded Best Wine at the IEWA. There have also been numerous gold medals and accolades across a number of other competitions over the years,” said Marie with a hint of pride in her voice. For the 2025 award season Stopham Estate will again enter the IWA and WineGB Awards alongside a number of other prestigious competitions. “We are really going for it this year,” Marie smiled. “We do value the medals that we win and of course medals do help sales. Sometimes the entry dates for competitions fall when we have only just bottled the wines which is not ideal but this year we do think the 2023 Pinot Gris is tasting really lovely. The Bacchus is also great and the 2022 Barrel Fermented Pinot Blanc is also tasting well – it has a lovely gentle oak to it. So it is a good year to enter big competitions.”

A focus on superb quality still wines with surprising aromatic qualities has won consistent praise for Stopham Estate. Having personally witnessed the positive reaction of international wine buyers to these wines it was a privilege to take a behind the scenes look at this unique vineyard and winery. It was gratifying to learn that hard work, team spirit and a constant desire to improve are at the heart of the success of this vineyard and winery team but there is also something just a little special about Stopham that cannot be put into words, but the team do manage to put it into the bottle.

A focus on superb quality still wines with surprising aromatic qualities has won consistent praise for Stopham Estate

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

Wrapping up

Before we wrap up Semester 2, the academic year at Plumpton, and our Vineyard magazine column until September, we wanted to share two fantastic pieces of student journalism.

Experiential learning in food and wine

By Louisa Inverarity, First year Wine Business student

As part of the Wine and Food module, students recently took their learning outdoors, enjoying a sunlit session of wine and dessert pairing.

Against the scenic backdrop of the South Downs, students sampled an array of sweet treats alongside carefully selected wines, analysing how acidity, sweetness, and texture interact on the palate. Think tiramisu and a big, juicy red, or Cherry Bakewell with

A call to action for a

Crouch Valley PDO

By Holly Macdonald, Third year Viticulture and Oenology student

Official demarcated regions have existed in the wine world since the 1700s. Surely it’s time for the UK to protect the regions producing award winning wine?

The Sussex PDO was ratified in 2022, allowing producers in the counties of East

a funky rosé – each bite and sip sparked discussion and debate.

The session wasn’t just about indulgence; it was a hands-on exploration of how wine complements different flavours, a crucial skill for future wine buyers, sommeliers, and marketers. By tasting in a relaxed setting, students refined their palates and deepened their understanding of why certain combinations work, and why others don’t.

With Plumpton’s emphasis on experiential learning, it’s clear that studying wine business here is as delicious as it is educational.

and West Sussex the option to certify their wines as ‘Sussex Sparkling’. But awardwinning wineries such as Nyetimber, Ridgeview and Wiston Estate source grapes from neighbouring counties, highlighting the fact that county boundaries established over 10 centuries ago are perhaps not the determining factor of high quality that the Sussex PDO credits.

Sussex is without a doubt home to areas suited to the production of the sparkling wine style the UK is becoming known for, but in my opinion the parameters set in the Sussex PDO document aren’t unique enough from other counties. My impression is that, if sub regions are to be made, they should be smaller areas, producing recognisable styles, unable to be produced to the same standard elsewhere. For example, the most densely planted area of the UK, the Crouch Valley, is producing exceptionally ripe fruit every year, acting as a source for wineries across the country, including many Urban Wineries. This area of Essex has the potential for becoming a successful PDO, with signature clay-based soils and micro-climate that produces the sought-after grapes.

Staff spotlight

David Bell, Assistant Vineyard Manager

Wine was an interest for me from an early age, the domestic wine scene growing up in South Africa playing a significant part, and the interest did not diminish when we moved to England.

What set my route into the industry was a WSET course bought for my 18th birthday which convinced me to enter the on-trade rather than heading to University and I worked at several restaurants and bars during which time I continued with WSET studies until I enrolled as an undergraduate at Plumpton College in 2018. During my studies, time spent in the vineyard at Fox & Fox in Mayfield and a vintage in Portugal shaped the formative part of my career.

Next for me was a move to Bolney in 2021 where, after graduating, I eventually worked up to the position of Vineyard Manager over an important transitional period for the business. At the end of 2024 I was very pleased to rejoin Plumpton as Assistant Vineyard Manager.

David Bell

A vineyard escape

Creating healthy vines and soils at The Grape Escape Vineyard.

Improving vine health and performance begins at the root of the plant.

Building soil with a rich nutritional profile can be a challenge for viticulturists if the site has poor or hungry soil types and severe fluctuations in moisture content.

The viticulture team at Vinescapes focuses primarily on improving the soil condition of vineyards, which in turn regulates moisture levels across the site and facilitates nutritional growth.

At The Grape Escape Vineyard in Surrey, Vinescapes’ Viticulturist Rob Poyser has been working with owners Neil and Maria Corbould, to manage the health and nutrition of the soil to support their young vines through variable weather conditions.

Planted in early 2022, Rob said in just a few short years they have already seen a dramatic increase in nutritional biodiversity indicators across the vineyard.

“We have set it up so the vines are protected and performing well to deliver their first harvest this year,” said Rob.

About The Grape Escape Vineyard

Neil has won two Academy Awards and four BAFTAs as a special effects supervisor for work on blockbuster movies like Gravity, Gladiator and Saving Private Ryan. Maria too works in film production, contributing to movies like Harry Potter and Rogue One: A Star Wars Story

When they moved to their farm in Surrey with gentle south-facing slopes, wine lover Neil was convinced it was the perfect spot for a vineyard.

Maria thought this was just an idea until Vinescapes turned up with a team to start planting.

“Something shifted for me that day. The team’s enthusiasm was infectious, and I completely fell in love with the process; watching those baby vines go in the ground was magical.

“The most rewarding part has been watching the vines grow stronger every year,” Maria exclaimed.

“We’ve started an Instagram page @the.grape.escape.vineyard to document the whole journey, from planting to our first bottle.

“We want to show people what really goes into making wine – the setbacks and the little victories. Hopefully, by the end, we’ll have a great bottle of wine and a good story to share.”

Regenerative viticulture techniques

Together, Neil, Maria, Rob and the Vinescapes team have established a programme to limit tillage, reduce mowing and avoid synthetic fertilisers and pesticides.

In contrast to conventional viticulture, The Grape Escape Vineyard receives organic fertilisers rich in humus and organic matter, and this year the team will be sowing a selection of cover crops in alternate rows across the site to promote productive ‘living soils’.

The cover crop mix selected will provide a home for favourable insects like bees and ladybirds, with radishes to help loosen the soil and create space for vine roots to anchor deeper into the earth.

Nutritional and microbiological improvements

Rob conducts regular soil analysis to understand what the site needs and the impact of the changes on the health of the vineyard.

“In one year, from 2023 to 2024, we increased the microbiome in the soil by 254%; organic carbon increased by 4%; and, we have increased organic matter from 2.2% to 3%. Mineralised nitrogen levels have also more than doubled in just 12 months.”

Rob is anticipating further nutritional improvements over the next year with the addition of cover crops and a mulching regime.

Building resilience

Getting the soil conditions right, mulching and reducing soil exposure help to manage moisture and sustain the vines through varying climate impacts.

Although 2024 was a difficult season and

Neil and Maria Corbould attend the 96th Annual Academy Awards in 2024 in Hollywood, California

the vines were quite young, the team only had to spray six times over the year. Sowing cover crops this year will add another layer of protection.

One of the biggest challenges Neil, Maria and the Vinescapes team have encountered was the discovery of a Victorian pipeline which had broken in a corner of the vineyard. Neil and Maria commissioned considerable drainage works to redirect the water away from the feet of the vines.

“The discovery of the broken water pipe demonstrates how every site can present different challenges,” said Rob.

“Now the drainage has been corrected, I anticipate the work we continue to do in The Grape Escape Vineyard will reward Neil and Maria with healthier soils and outstanding fruit.

“It’s immensely gratifying to be a part of Neil and Maria’s journey in wine. We are only at the very beginning of what is likely to be an epic story of The Grape Escape.”

Photo: JC Olivera/Getty Images

Calendar of nutrition

Laura Hadlan

Spring is the time of bud break. The new growth erupting from the dormant vines shows that a new cycle of growth has begun. This is a critical period for the vines and it is vital to ensure that they have access to the right nutrition to lay the foundations for a successful season. In this month’s Vineyard Magazine, we take a look at the changing nutritional needs of the vine throughout the growing season and look at how some of the current research around the world is exploring how growers can give their vines the very best chance by using the best nutrition management strategies throughout the year.

The nutrients required by a vine vary depending on the time of year and the stage of growth that the vine is experiencing. This gives us a calendar of nutrition that can assist in supporting the development and growth of the vines and their crop.

From dormancy to budbreak

In this first part of the season, it is key to promote the strongest possible early growth, both of leaves and buds. To this end, nutrients including Nitrogen, Potassium, Calcium, Boron, Zinc and Iron are key during bud break.

For consistent productivity and maximised photosynthetic activity, Phosphorus, Magnesium, Sulfur and Manganese play an important role in plant development during the spring. Molybdenum complements this by offering the best possible inflorescence development.

Recent research in China’s Ningxia region showed that the uptake of Boron peaked during flowering and therefore applying it at this time could improve root growth and fruit set rates. Previous research from Brazil in 2022 had already shown how Boron is abundant in the vine’s flowers before gradually concentrating in the grapes themselves during the berries’ development.

The berries set, swell, and veraison begins

While Nitrogen is key for a strong set and that early grape growth, maintaining healthy berry development falls to Calcium, Iron, Magnesium, Boron and Zinc. Potassium plays a role in the early part of this stage by helping to maximise the growth potential of the grapes.

A combined application of Calcium and Iron enhances photosynthesis as well as encouraging increased berry size, weight and yield, in comparison to a single application of either, or none at all. A balanced supply of these two elements enhances the sugars, amino acids and flavonoids in grapes.

Veraison is completed and the grapes are harvested

Improving crop potential is key during this phase. Nitrogen is important here and also plays a role in grape colour. Boron can help to improve the size and shape of the fruit, as well as their sugar levels – which Potassium, Zinc and Iron also make an important contribution too.

For a healthy crop, consider Calcium’s role in warding against fruit diseases. A grapevine that is deficient in Calcium may exhibit a brown discolouration on the grapes, and rot can set in from the tips. Following this the grapes will begin to dry out. Magnesium is used to reduce the likelihood of bunch stem necrosis. Here, a deficiency in Magnesium begins as a hollow necrosis of the stalk before later the grape skin breaks down and the pulp becomes watery.

Post-harvest

As the vines prepare once more for dormancy, Nitrogen helps vines to build their carbohydrate reserves. Phosphorus will benefit the root system and Calcium will boost the lignification process that keeps the vines hardy over the winter. Calcium is a constituent of the cell wall which explains its significance in wood maturity, which will in turn help to give the vine a greater tolerance to frost. Calcium also gives the cell wall elasticity, which can minimise cracking and splitting of the wood at the end of the growing season.

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Current research

Around the world, researchers continue to innovate in the field of vine nutrition, putting best practice to the test in order to grow healthier, more resilient vines that are capable of producing the best quality wines.

Cold hardiness

In the Michigan State University’s Department of Horticulture, Paolo Sabbatini has been sharing the work of the late Imed Dami of Ohio State University, disseminating his research-driven approach to management strategies for cold hardiness. His work focused on getting vines ready for winter dormancy in order to improve their health and productivity in the next growing season.

Imed Dami’s research has highlighted the importance of carbohydrate storage in the roots, trunks and canes of the vine during their winter dormancy, which not only help them to tolerate cold (the sugars act as cryoprotectants) but also allow for uniform regrowth when the spring arrives.

A number of tips for best practice relating to vine nutrition have been suggested by the research:

◆ Nitrogen management – it is recommended that nitrogen fertilisers are not applied after mid-summer to avoid stimulating lateseason growth. Too much nitrogen delays the lignification process where the vine tissue hardens into bark, which can leave them susceptible to damage during the cold temperatures of winter.

◆ Cover crops – the improvements that cover crops like rye, clover or legumes offer to soil structure and microbial activity are highlighted as an important part of cold hardiness.

◆ Soil insulation – using an organic mulch around the base of the vine is recommended to insulate the roots and protect the vulnerable graft union from freezing temperatures.

◆ Post-harvest nutrition – Imed Dami highlights the role of postharvest nutrition’s role in helping the vines to build up those all important carbohydrate reserves in preparation for the onset of winter. He recommended applying fertiliser before leaf fall to give time for the vines to absorb nutrients effectively. To this end, tools like soil testing and satellite systems are suggested to ensure that fertilisers are applied with maximum precision to ensure optimal nutrition and minimal waste.

Late season leaf health

A study in Australia has been examining the way that wine quality is impacted by late season leaf health. This piece of work charted distinctive vigour zones within a vineyard that offered the opportunity to record leaf health gradients.

Leaf health was manipulated with nitrogen fertilisers in order to measure the impact it had upon the quality of the resultant wines.

As you might expect, healthier leaves were linked to a greater overall canopy growth and a more dense canopy, with leaf and must nitrogen levels also being higher than the control.

While fruit sugars were unaffected by the improvement in leaf health, it was seen that acids rose and tannins decreased in wines where the leaf health had been purposefully improved. Interestingly, the project found that the sensory preference was for wines made from the fruit from vines with less healthy leaves and lower vigour, with little obvious sensory difference from those ‘benefiting’ from the nitrogen addition.

It seems that this could be an area for further study in order to be able to draw more useful conclusions about actively manipulating leaf health.

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Does vine nutrition impact wine?

A 2021 study from the University of Massachusetts explored whether macronutrients, micronutrients and toxic elements are transferred from soils to grapes and into commercial wines by analysing samples from five US vineyards.

Their work suggested that only Calcium, Potassium and Magnesium were added or retained from the grape berries themselves through to the finished wine. The concentrations of all other micronutrients and the toxic elements Arsenic, Cadmium and Lead were diminished during the winemaking process.

Interestingly, they found that soils, geology and climate do not generate a unique geochemical terroir, as the transfer and concentration of inorganic nutrients was roughly comparable across the vineyards, even though they were very different in soil composition and geographical location. As early as the 1980s, researchers were attempting to see if terroir could be analysed by measuring the influence of climate and soil on the quality of grapes and wines. This study suggests that the types and concentrations of nutrients found across any given wines might be roughly comparable.

They also showed that while the toxic elements found were below the standards set for drinking water, they were at “non-trivial” levels and the nutrient elements also had a potential impact for human nutrition, “as wine can meet or exceed the recommended dietary allowance of Ca, K, Mg and Fe, depending on the wine and the human consuming it.”

Meanwhile, a New Zealand study has attempted to determine the possible impact of using industrial hemp as a cover crop for grapes. It has been observed, for example, that Eucalyptus trees growing at distances of up to 100m from vines could have an impact on the resulting wines thanks to the transmission of 1,8-cineole, a volatile monoterpene (Eucalyptol), so researchers were interested to see if hemp was a positive influence on not just the soil, but on the wine itself.

The vineyard has poor soil so they were keen to see if the right

cover crop could improve it.

Over three growing seasons, hemp was planted between grape rows (with a separate control section) to see how it might improve soil conditions as well as providing a secondary cash crop, since industrial hemp can be used in the production of a wide range of items.

They had to think carefully about what hemp to plant. It is hardy and fast-growing with deep roots, so the wrong genotype could actually compete too much with the grapes for light. The types used to make fibre grow too tall, so they chose the types selected for oil and seed, which grow a lot shorter.

Hemp is very drought tolerant, which makes for a good cover crop in drier regions. Even during a drought period in New Zealand during the study, the vines showed no signs that they were competing for water. A drawback of hemp, compared to some more traditional cover crops, is that it does not reduce pests as much.

The absence of traditional flowers means it doesn’t attract as many beneficial insects that keep pests down.

It was noted that since the hemp was being harvested for a secondary income stream, most of the biomass was removed from the vineyard and not introduced to the soil. This limits the benefits the crop has on the quality of the soil – a key motivator for introducing cover crops in the first place.

The researchers were surprised to discover that the quality of the wines made from the test vines were superior to the control group, but this is anecdotal and more tests would need to be done to draw any firm conclusions about whether hemp can positively influence the flavour of wine grown alongside it.

Growing hemp in the UK requires a licence under the Misuse of Drugs Act (1971). Adding that administration to the logistics of managing a secondary crop, it is unlikely that UK growers will take the opportunity to experiment with hemp as a cover crop – at least not until further research has been done to prove the benefits.

Industrial hemp

Taking organic to the next level

The ROC is an agricultural certification for soil health, animal welfare and fairness for farmers and workers that goes beyond the usual organic standards. It is managed by the Regenerative Organic Alliance, but there are currently no ROC certified farmers in the UK.

This is perhaps because there is currently no legal definition of ‘regenerative farming’ in the UK while the term ‘organic’ is tightly controlled and independently audited. As the term is being used more widely, the Advertising Standards Agency has issued some guidance about best practice surrounding ‘regenerative farming’ claims with the understanding that consumer awareness of the term is currently low.

In the US, ROC is more common, although numbers are not large. You can count on one hand the number of wine producers who have achieved this certification. The Robert Hall Winery in Paso Robles, California is one business that is actively working towards achieving ROC – they have demonstrated that all the criteria have been met and await the final paperwork. As part of the process they chose to initiate what is described as a ‘living case study’ to give the wider wine community the opportunity to learn more about the benefits of regenerative farming.

The three year trial was an industry first. The comparative study is set across 40 acres of their vineyards and compares all aspects of growing under regenerative organic viticulture versus conventional

winegrowing techniques. They will be using organic farming techniques supplemented with biodynamic herbal and mineral composts and sprays. They are measuring the vineyard in a number of ways, including tracking organic soil carbon levels and soil microbiology, pesticide residues and pest & disease levels as well as assessing the sensory qualities, colour, tannin and phenols in the finished wines.

Satellite images and soil maps were used to ensure that the trial was like-for-like – using the same soil type and the same clone. The results exceeded their expectations; even in year one they were able to report noticeable changes. The regenerative organic block increased water retention by 13% in one year – a significant impact in a region where there is limited rainfall. Another key benefit was that the regenerative vines were more resilient when there were heat spikes in the area – a larger, healthier canopy was better able to protect the grapes in severe heat.

There was also a boost in microbial activity and the regenerative block scored 7.8 on the Haney soil health score, in comparison to 4.7 for the control block. The final harvest in 2024 showed a 15% increase in yield for the regenerative organic wines as well as an increase in wine quality.

Photo: The Image Party / Shutterstock.com

Robert Hall Winery, Paso Robles, California

THE VINE POST

Micronutrients: the secret ingredient of a thriving vineyard

As a Senior Viticulturist at VineWorks, when it comes to nutrition, my go-to solution is to get the pH right first. I aim for the higher acceptable range of the pH spectrum (6.8-7.2). This is because the headline macronutrients such as nitrogen (N), phosphorus (P), and potassium (K) then become more readily available to the vine. This is particularly important as they are the more costly element of the nutrition package. That said, behind the scenes a lesser-known group of nutrients, the micronutrients, are equally crucial, albeit needed in smaller quantities. These essential trace elements zinc, boron, iron, manganese, copper, and molybdenum help regulate plant metabolism, ensuring the best possible fruit and, ultimately, the best possible wine. They may be required in tiny amounts, but their impact is anything but small.

The micronutrient line-up

◆ Zinc (Zn): Essential for proper vine growth and fruit set, zinc deficiency leads to stunted shoots and small, misshapen leaves. If your vineyard is struggling with poor fruit development, it might be time to give zinc a closer look.

◆ Boron (B): The matchmaker of the vineyard, boron is all about pollination and fruit set. Deficiencies lead to poor flowering, inconsistent berry development and distorted shoots - definitely not ideal if you’re hoping for an even crop.

◆ Iron (Fe): The lifeblood of chlorophyll production, iron is the key to energy transfer in photosynthesis. When levels dip too low, vines develop interveinal chlorosis, turning leaves a rather unappealing yellow-green.

◆ Manganese (Mn): Vital for enzyme activation, manganese supports photosynthesis and nitrogen assimilation. Deficiency symptoms resemble iron deficiency, but unlike iron, manganese deficiencies are more common in high-pH soils.

◆ Copper (Cu): Known for its role in disease resistance, copper strengthens vine cell walls, lignin formation and plays a part in enzymatic reactions. It’s also the active ingredient in Bordeaux mixture - every vineyard’s old-school fungal foe.

◆ Molybdenum (Mo): This one is a bit of an enigma, needed only in minute amounts. However, without it, vines struggle to process nitrogen effectively, leading to poor growth and lower yields.

Getting the balance right

Micronutrients operate on a fine line – too little and vines suffer, too much and toxicity can become a real issue. This is where soil tests, petiole analysis, and careful vineyard management come in. Different rootstocks, soil types, and climate conditions all influence how vines access and utilise micronutrients.

For example, zinc and iron deficiencies are more common in highpH, calcareous soils, while boron issues often show up in excessively

sandy or acidic conditions. Over-enthusiastic copper applications, often from years of fungicide use, can accumulate in the soil and interfere with other nutrient uptake. It’s all about balance.

Helping your micronutrients

◆ Soil pH management: Maintaining an optimal soil pH ensures better micronutrient availability. For example, iron becomes less available in high-pH soils, requiring amendments such as sulphur or acidifying fertilisers.

◆ Organic matter addition: Incorporating compost or organic mulches improves soil structure and microbial activity, enhancing nutrient availability.

◆ Cover crops: Planting legumes or deep-rooted plants can improve soil aeration and nutrient cycling.

If the pH is locking up some of the micronutrients, the way to cater for the vine’s needs is to use soil and tissue testing to pinpoint the deficiencies, and then feed them a little and often with foliar sprays as a quick fix for immediate uptake. This is especially relevant for nutrients like zinc and boron, which may struggle to move efficiently through the soil. Timing of the applications of micronutrients is a dark art and that’s a story for another day!

The bottom line

Great wine starts with great fruit and great fruit starts with well-fed vines. While macronutrients lay the foundation, micronutrients add the finesse, ensuring vines stay healthy, productive, and ready to take on the challenges of the growing season.

So next time you’re admiring a lush canopy or tasting a particularly vibrant vintage, spare a thought for the humble micronutrients working behind the scenes. After all, in viticulture, as in life, it’s often the smallest things that make the biggest difference. This is why VineWorks’s approach is to consider your vineyard – one vine at a time.

Photo: © Daria Szotek, VineWorks 2023

Downy defence starts early Mega Fitzpat

After

the high downy mildew pressure experienced in many vineyards last year, Hutchinsons agronomist Megan Fitzpatrick considers how to manage the

potential carryover risks this season.

Spring 2025 has so far been something of a contrast to last year, as the driest March for 60 years continued into a dry start to April; conditions that, at the time of writing at least, do not favour downy mildew infection.

However, we know the risks from overwintered resting spores (oospores) could still be higher this spring given the significant infection pressure many areas faced in 2024, so growers must be prepared. Recent dry weather will not kill oospores in the soil and leaf litter or delay the onset of any infection. Even strong UV light will not kill resting spores until they have germinated.

This spore activation begins with incubation, when oospores are wetted for more than 16 hours when the temperature exceeds 8°C. Primary infection then occurs when resulting zoospores are splashed onto wet foliage and the “10-10-24” rule of thumb is met, i.e. at least 10mm of rain, temperatures of 10°C or more, for at least 24 hours, so, it is well worth monitoring local conditions to assess risk.

Recognise too, that this rule of thumb does not just apply to your site; spores can travel on the wind, so if anywhere in the county hits the 10-10-24 threshold, infection risk is there.

Protection is better than cure

Preventative spray programmes for downy mildew usually begin around late woolly bud stage, and typically involve copper oxychloride for downy mildew, plus sulphur for powdery mildew. This may have been preceded by an earlier sulphur application at early woolly bud for powdery mildew and vine leaf blister mite defence.

A repeat application of copper oxychloride at the 2-3 leaf stage is often a worthwhile follow-up, applied with alternative powdery mildew protection where required, and an early foliar feed. It is worth noting that some sulphur products should not be applied

in very strong sunlight or temperatures above 25°C, so always check the label. Maintaining agitation throughout application is also important as sulphur can be harder to mix and potentially cause blockages.

When further downy mildew treatments are required later into the summer, it is important to be flexible with spray timings, as we saw last year that some growers got caught out where a rigid two-week programme was followed, meaning that growth emerging soon after treatment was potentially left exposed for up to a fortnight.

Cultural options

Alongside well-timed preventative spray applications, there are several cultural measures that can help reduce downy mildew risk.

One is to minimise the potential for spores to splash from the soil up onto canes or lower leaves. Simple measures like removing suckers and keeping grass short can help increase this splash buffer zone, while it may also be worth considering steps to reduce the risk of puddles forming on bare earth beneath vines.

Ensuring good airflow around vineyards is key to mitigating many fungal diseases, so pay attention to managing windbreaks and other vegetation around the site, as well as the canopy itself throughout the season. This can also help reduce the wetness needed for spores to germinate and improve UV light penetration, something that can naturally kill downy mildew spores.

Detecting spores in the vineyard

This season, Hutchinsons is working with partners in the Innovate UK Farming Innovation Programme, to develop a novel system for detecting spores in vineyards and orchards to assess the correlation with established decision support systems, such as RIMpro.

The SporeSentry system, which is similar in size to a weather station, involves a cyclone air sampler that collects spores, the DNA from which is analysed through a PCR or LAMP test to identify the type and quantity of fungal DNA present.

The aim is to develop a fully automated system that can provide growers with real-time disease warnings and improve the decision making of farmers and agronomists using fungicides. Two devices will be trialled to detect scab in orchards this season, and another will be placed in a vineyard to detect downy mildew.

It is hoped that SporeSentry will become a vital part of the agricultural disease surveillance toolkit, providing evidence for supporting spraying when disease spores are present and reducing or removing the need for spraying when they are not.

AI-Powered Insect Monitoring for Smart Farms

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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

English Wine Week 2025

Taking place from 21 to 29 June, the theme for this year’s English Wine Week is ‘create new traditions’. From adding a vineyard tour or a staycation itinerary to celebrating special moments with a glass of English fizz, we want to highlight the myriad ways our homegrown wine can become part of our culture. This year we will be running a consumer competition to win the ultimate English wine experience. More information on this soon.

To continue our commitment to better engage with the wider wine trade, we will also run a trade competition. We’re looking for 10 English wine heroes from retailers, distributors, restaurants, and bars that have gone above and beyond to promote and sell our wines. More information with links to order marketing collateral and promote your English Wine Week event will be sent out at the end of April.

Hundred Hills

DATES FOR THE DIARY

23 April 2025

WineGB Photography Competition entries close

2 May 2025

WineGB Awards entries close

30 May-8 June 2025

Welsh Wine Week

2-5 June 2025

WineGB Awards judging

7 June 2025

Wine Garden of England Summer Celebration

21 June-29 June 2025

English Wine Week ◆ WineGB Awards results

24 June 2025

WineGB Awards medallists and trophy shortlist announced

28-29 June 2025

Vineyards of the Surrey Hills Summer Spectacular

29 June 2025

Vineyards of Hampshire Fizz Fest

17 July 2025

WineGB Awards Celebration and Trophy Announcement

8 September 2025

WineGB Trade and Press Tasting

WineGB membership entitles you to a 15-minute free consultation with legal firm and WineGB Partner Paris Smith. Join us today and discover how you can benefit.

Visit a Vineyard Guide

In March, to coincide with English Tourism Week, we launched the Visit a Vineyard Guide showcasing the most unique experiences on offer. Compiled from case studies provided by WineGB members, the Guide highlights the range of experiences on offer across the UK including regional events, distinctive tours and tastings, fine dining, and local partnerships. From winery slides and wine trains to festivals and wildlife walks, the UK wine tourism experience is diverse and engaging.

Using the Guide as a starting point, we also promoted the WineGB Producer Directory as a tool to find local vineyards and wineries.

Nicola Bates, CEO of WineGB, said: “Wine tourism is right on trend, bringing high skilled jobs to the countryside and providing an authentic way to enjoy our wines where they were made. Our new Visit a Vineyard Guide highlights the range of experiences on offer, helping you to plan days out in the vines this year. You don’t need to wait for a special occasion, this Guide shows you where you can enjoy an evening in the bar all the way to a long weekend away, following the journey from vine to bottle.”

Collaboration key to agri-tech growth and adoption

Minister tours Harper Adams University campus with The Institute for Agriculture and Horticulture (TIAH) and UK Agri-Tech Centre for demonstration of collaboration in action.

DEFRA Minister Daniel Zeichner toured Harper Adams campus with partners TIAH and the UK Agri-Tech Centre to learn more about the teaching, research and development, growth and adoption of technologies and solutions to support the agri-food industry.

The Minister of State’s tour included the Future Farm, which was created to allow the university to unify strategic aims for both research and teaching, followed by a visit to the UK Agri-Tech Centre Midlands Innovation hub to see facilities and meet companies which are developing their products and scaling there.

The tours were followed by a working lunch with hosts and students and a round-table discussion of their priorities, the R&D agenda for UK agriculture, skills and education requirements as well as the land use framework and wider UK agricultural policy.

Dr Peter Quinn, Chairman of UK Agri-Tech Centre, said: “As the largest dedicated agri-tech organisation in the UK, we drive business

Representatives from UK Agri-Tech Centre, TIAH and Harper Adams with the Minister outside the Midlands Hub

growth and accelerate the adoption of agri-tech innovation to deliver real world impact.

“We support a growing community of innovative agri-tech businesses, and we are proud to play a part in their success.

“It was great to introduce Minister Zeichner to growing businesses such as UPP, whose products are tackling labour problems for broccoli producers, creating alternative protein products, valorising waste and creating potential new income streams for producers.”

Tess Howe, Head of Partnerships and Policy at TIAH, said: “As the industry faces new challenges and technologies, it’s essential that farmers and growers adapt and adopt the relevant skills to remain resilient and innovative.

“Our forthcoming Labour Market Information research highlights the critical skills required to invest and implement innovations, which have the potential to drive business resilience and sector growth.

“By collaborating effectively, we can foster a culture of knowledge

exchange that addresses skills gaps and equips all farmers and growers with the skills they need to thrive.”

Professor Ken Sloan, Vice-Chancellor of Harper Adams University, said: “When I met with the Minister in Westminster, I was keen to emphasise the importance of collaboration with external partners for specialist institutions like Harper Adams.

“We were delighted, therefore, to be able to welcome him to the University alongside our partners in TIAH and UK Agri-Tech Centre for a visit which demonstrates the strength of those links, to show him our Future Farm and meet our academics and students, and to discuss some of our many research projects.”

Minister Zeichner speaks to UPP's Mark Evans and Trish Toop, alongside UK Agri-Tech Centre's Helen Brookes

Minister Zeichner meets the team at MagrowTec

Minister Zeichner with UK Agri-Tech Centre chairman, Dr Peter Quinn

Premium, without the premium

For the smaller vineyard, a trimmer can be seen as something of a luxury – a job to be done only once or twice a year, this combined with a usually premium price tag results in trimmers being hired from your friendly local hire company, or loaned between neighbours. This works to an extent, but will always mean you are trimming when the machine is available, rather than when you want or need to be.

Clemens have gone some way to relieving this problem, with the Easycut Lite trimmer. This machine combines the premium build quality and components taken from the Atlas trimmer range, with a simple mounting frame and streamlined options list to reduce the overall cost.

Suited to vineyards without side slopes, the frame encompasses front three-point linkage posts as standard, but can also be fitted with one of a multitude of front consoles to fit the vast majority of tractors found in the UK. Hydraulic width adjustment from 1.3m-2.6m, and 700mm hydraulic height adjustment are standard, with the height adjustment ram being the only obstruction directly in front of the tractor – the frame uprights sit either side of the machine, meaning forward visibility is excellent.

The cutter bars themselves are taken directly from the premium range, where options range from single L to double U – the Easycut Lite is available in double L profile only, with options of three, four or five knives per vertical cutter bar. The top cutter bars feature mechanical angle adjustment and two knives each, and all cutter bars are fitted with sprung safety breakaway should the machine encounter an obstacle or wayward post.

Each three-bladed knife is driven by its own belt, with no timing required should a belt need replacing – the stainless steel belt

cover is quick to remove after loosening its retaining bolts, and matches the stainless steel construction of the rest of the cutter bar, as well as the knife and knife drive hubs. The Easycut Lite can be fitted either with hoses to match front or rear remotes, with two double acting and one single acting spool required, or can be fitted with electronic control for users lacking in spools, or wanting the extra comfort of using a single joystick to make easy on-the-move adjustments. This machine is in stock and available in time for the season, from Haynes Agricultural across the South.

Weed control for smaller vineyards

Vitifruit Equipment offers many tools to help keep the weeds at bay under the vines and in alleys.

Aimed at smaller vineyards and for smaller tractors is the Boisselet Pack Vintage range. As the name suggests it’s been around a long time and was originally designed for use on simple low power tractors.

No hydraulics are required and it works on tractors from around 20hp depending on soil conditions.

Tool options include a multi position disk with adjustable angles from upright to flat, a horizontal knife blade, a plough and for those with a tractor with hydraulic functions a strimmer. To get in and out between the vines the sensor arm touches the vine or firm tutor and pushes back against a parallelogram fitted with an adjustable tension spring which in turn brings the tool around the base of the vine.

As it is a relatively simple tool so one must not expect too much in one pass but be prepared to work at the soil and when finally conditioned keep it moving with regular passes: the looser the soil the faster the work rate. For those with a horse or a very simple tractor there is also a hand steered option. www.boisselet.com

VITIFRUIT EQUIPMENT

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 1000 litres through to 10,000 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 in time for harvest.

Contact the Core sales department to secure yours.