A ton of history
INSIDE
Vineyards ‘define’ the wine style
Wine export
Earliest harvest ever
VI N E YAR D
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8 Nyetimber expects top quality 2025 vintage 9 Earliest harvest ever at Three Choirs Vineyards 10
When
The Provitis Pre Pruner is sometimes called a barrel pruner. This tool swiftly cuts 50cm or so from the top of the canopy significantly reducing the time, cost and effort of doing the job by hand.
of renewable power for
The atmosphere in the room was incredible and it was lovely to hear so many upbeat conversations regarding the upcoming harvest.
20
26
32 44
Features
Posing with alcohol
Welsh wine press trip highlights industry excellence and growth potential.
A ton of history Bishops Frome, Herefordshire is within easy reach of both the Malvern Hills and the Wye Valley. This unique and beautiful location is home to wine brand Radlow Hundred.
Vineyards ‘define’ the wine style
While most brands have a characteristic that they hope will make their products stand out from the crowd, contract winemaker Defined Wine takes a distinctly different approach.
Wine export English and Welsh wines are being exported to 45 different countries around the world.
From the editor
“If a book is well written I always find it too short.”
Jane Austen
Jane Austen was born 250 years ago at a time when Constable and Beethoven were the latest thing and before Phylloxera headed to Europe. The world may now have developed beyond recognition and we may sometimes feel that it changes faster than we can keep up but the WineGB trade and press tasting (page 18) highlighted that this comment from Jane Austen applies just as much today as it did hundreds of years ago.
A good wine like a good book has a story to tell, transports you to new places, fires the imagination and warms the heart.
The WineGB tasting brought wine producers from every part of England and Wales together providing a showcase of new and exciting wines. On display were wines that will leave the consumer so inspired they will wish they had bought more bottles – the ideal situation for the entire supply chain.
A large event that brings the wine community together is also an ideal place to gain inspiration and it was a comment from Tommy Grimshaw the Head Winemaker at Langham Wine Estate that made me think of the quote at the top of this column. Talking to a large group about the style of wines he wanted to produce. Tommy mentioned that wines have infinite possibilities and each wine will speak in its own unique way and each person will connect differently with each wine.
This also reminded me of the world of literature. There are people who will return to their favourite book many times and there are those who seek new genres and new authors but when we find something we love we want it to last. So for some the best part of the trade tasting will have been finding that new and exciting wine and others will have reacquainted themselves with their favourite producers.
The WineGB event also provided an opportunity to chat positively about harvest 2025. It was great to see so many putting the disappointing harvest of last year far from their thoughts and focussing on the positives of what will be achieved from 2025. Those vineyards with early ripening varieties have already started picking and as the next few weeks unfold and more vineyards embark on the harvest process the team at vineyard magazine wish you all a successful harvesting season 2025.
Nyetimber expects top quality 2025 vintage
Leading English sparkling wine producer Nyetimber is expecting a top quality 2025 vintage. Following a very warm and sunny spring for the UK, then a hot and dry June, flowering conditions in the south east of England have been optimal for the region’s winemakers with comparisons being drawn to the recordbreaking harvest of 2018, which provided outstanding grape ripeness and yields.
The forecast also suggests the probability of 2025 also being a vintage year. Nyetimber produces seven styles of sparkling wine, with four of these being vintage-dated. This year, they expect to be able to craft a Blanc de Blancs (made from 100% Chardonnay grapes), Tillington Single Vineyard (the first single-vineyard wine to have ever been released in the UK), and 1086 by Nyetimber. The 1086 by Nyetimber wines were the first prestige cuvées ever to be released in the UK and are Nyetimber’s endorsement of a great English vintage – only made from the best parcels of grapes in years when the quality is at its peak.
In terms of quantity, Nyetimber expects this to be modest due to the repercussions of a cold, rainy summer in 2024. However, even a modest harvest is still likely to yield around 1.6-1.8 million bottles of sparkling wine – nearly triple the number produced in 2015. These
Brad, Eric and Cherie
projections follow the recent report from Wine GB showing that English wine achieved 3% sales growth in 2024.
The Nyetimber 2025 harvest will be headed up by Nyetimber’s Head Winemaker, Cherie Spriggs and Senior Winemaker, Brad Greatrix; both of whom have led the winemaking at Nyetimber for almost two decades. Picking will take between two to three weeks and will involve 400 seasonal pickers, many of whom travel from abroad to take part in the English wine harvest.
Cherie Spriggs, Head Winemaker at Nyetimber said: “We’re feeling quietly optimistic about what this year’s harvest will offer. The growing conditions this year have been exceptionally favourable and very reminiscent of 2018 which was a very successful vintage for us. 2025 is definitely looking like it could produce some fantastic vintage wines, so we’re very excited to start exploring each parcel and hopefully discovering some outstanding potential.
“Of course, all of this comes with the caveat that we hope Mother Nature remains on our side. We have an excellent climate for sparkling wine production, but it can still be unpredictable – so we never get ahead of ourselves too early!”
Nyetimber CEO and Owner, Eric Heerema said: “The approach of the English grape harvest is always a slightly nervous time; however, this year we have more reasons to feel confident in the quality of our grapes. At Nyetimber, our priority is always producing the absolute best quality sparkling wines that we can, and it is fantastic when we are blessed with conditions that allow us to make our vintage-dated wines as well. I can’t wait to taste what our winemakers will craft.”
Nyetimber has won a plethora of awards this year, with 1086 by Nyetimber 2010 having been crowned top scoring Global sparkling and top scoring wine overall at London Wine Fair’s ‘Battle of the Bubbles’ in June 2025 (pipping renowned prestige Champagnes such as Dom Perignon and Krug to reach top spot). Head winemaker, Cherie Spriggs is also nominated for Sparkling Winemaker of the Year at this year’s International Wine Challenge – a title that she already won in 2018, having been the first woman and the first person from outside of Champagne to do so.
Earliest harvest ever at Three Choirs Vineyards
The UK has "almost certainly" had its hottest summer on record, according to provisional statistics from the Met Office released this week. This will not come as a surprise to Three Choirs Vineyards' winemaker Martin Fowke who is overseeing the start of the harvest – picking has started earlier this year than he has ever experienced in over 35 years of winemaking.
Work started on 26th August to bring in the first batch of grapes, Siegerrebe. This year the fully ripe grapes, with high sugars and low acids, will make some very interesting wine. The vineyard grows several different varieties which ripen at different times. A team of 16 will handpick two to three acres a day on average throughout the harvest.
According to Martin, “The weather this season is well documented, with high temperatures and levels of sunlight that have not been seen before. The earliest we have started picking prior to this year was 2018, when we started to harvest on 31st August. We have started work five days earlier this year – the earliest harvest in the vineyard’s history.
“We expect to continue to harvest approximately two weeks earlier than normal. Sugars are high across the board and acids are dropping slowly which is precisely what we want to see at this stage.
“This year we have managed to keep the grapes clean throughout the season and so we are not under pressure to pick before we have optimum analysis. This is a very different situation to last year.
“The yield also looks good. So we will have a fairly full winery by the time we reach the end of harvest”.
Three Choirs Vineyards currently produces around 200,000 bottles of award-winning wine a year. Best sellers include Classic Cuvée, Coleridge Hill, Rose and Bacchus. Jeremy Clarkson has recently selected Three Choirs Vineyards Rose wine for his new pub The Farmer’s Dog, and demand for Three Choirs’ wines in general continues to grow.
Team of falcons to protect grapes
Rathfinny Wine Estate has welcomed a specialist falconry team to protect its grapes during the critical final month of ripening. From dawn to dusk, trained falcons, hawks and even a Chilean Blue Eagle will patrol the skies above the Sussex Estate, keeping hungry pigeons, crows and seagulls away from the precious fruit.
The process begins with the swift Peregrine Falcon – native to the UK and the fastest animal on earth, capable of reaching speeds of over 200 mph – flying high to clear the skies. Harris Hawks and the Blue Eagle then sweep across the valley, deterring birds from returning. A Merlin –the UK’s smallest bird of prey – can be deployed to dart between the vine rows, flushing out smaller birds that could damage the crop.
This innovative approach replaces the plastic netting previously used to protect the fruit, which lasted only five seasons and did not align with Rathfinny’s sustainability goals as a certified B Corp. By flying the birds in rotation during peak feeding times, the falconry team keeps pests away without harming the local environment.
Visitors to Rathfinny during harvest will have the chance to witness these majestic birds in action while enjoying a glass of Sussex Sparkling in the Tasting Room, at The Hut, or while visiting the Cellar Door shop. Members of the Rathfinny Reserved Club will also be treated to an exclusive falconry display on 15 October.
About the birds
The birds have been especially bred and trained for the falconry and are managed by expert, licensed handlers.
◆ Peregrine Falcon X Gyrfalcon Hybrid: Specialist hybrid birds are often used in falconry, bringing the attributes of different species together. Peregrine Falcons – found across the UK – are the world’s fastest animal, reaching speeds of over 200mph. It is an aerial-hunting specialist, taking on birds in the air. The Gyrfalcon is native to the Arctic and is the largest species of Falcon on Earth. In its natural habitat, it usually hunts mammals on the ground such as Arctic Hares. Breeding these birds together
makes an ideal choice for bringing birds up from the vines. With great speed and agility, they can channel the birds off the Estate. Larger than a normal Peregrine, these hybrid falcons can deter birds twice their size, such as seagulls.
◆ Peregrine Falcon X Aplomado Falcon Hybrid: The other hybrid is a Peregrine crossed with the South American Aplomado. A smaller falcon known for its acrobatic hunting style, it hunts smaller birds and large insects. When bred with the Peregrine it is the perfect size to ward off pigeons and is also small and agile enough to go in between the vines if needed.
◆ Merlin: The UK’s smallest bird of prey is able to chase down small birds. Merlins are a type of falcon and are extremely fast and agile, twisting and turning in the air as they hunt. They are specialists at flying in between the vines, flushing out smaller birds who might be settling to eat the fruit.
◆ Harris’s Hawk: Native to the Americas, the Harris’s Hawk helps patrol the edges of the Estate to keep birds away from the grapes. A slightly slower bird, it uses up less energy than the falcons when it flies, meaning it can go for longer and is easier for the team on the ground to keep an eye on and control.
◆ Chilean Blue Eagle: Otherwise known as the Black Chested BuzzardEagle, it plays a similar role to the Harris’s Hawk, although larger. Its intimidating presence is enough to keep pigeons and crows away. As the name suggests, this bird is native to South America.
“In the past we have used nets to try and protect our grapes from birds, but as a B Corp company we’re always trying to reduce our environmental impact and the plastic nets need replacing every three to five years and require lots of small plastic clips to keep them in place. This year we’re trialing a falconer who we hope will be more successful in keeping the birds away from our precious grapes. Luckily there’s currently plenty of food available in the hedgerows around the Estate for the birds to enjoy,” said Sarah Driver, co-founder and co-owner.
Chilean Blue Eagle
Peregrine Falcon X Gyrfalcon Hybrid
Merlin
Harris’s Hawk
Covepoint launched
Award-winning English producer Lyme Bay Winery is proud to announce the launch of Covepoint, a new range designed to offer more people the chance to experience the quality, character, and drinkability of English still wine.
Launching with two of the most expressive grape varieties in the category, Chardonnay and Pinot Noir. Crafted in Devon with fruit sourced from long term vineyard partners in Essex, these wines showcase Lyme Bay’s hallmark precision, freshness and varietal clarity.
“Covepoint is about focus,” says Clem Yates MW, winemaking consultant to Lyme Bay. “It gives us the space to express varietal character more cleanly, while building on our winemaking reputation and deepening our grower relationships.”
The 2024 Covepoint Chardonnay is a rich, elegant white with a pale straw hue and expressive aromas of melon, lifted tangerine, orange blossom, and delicate floral notes. On the palate, it shows moderate weight and bright citrus-driven acidity, complemented by ripe melon and white stone fruit. A subtle oak component brings a gentle touch of vanilla, adding depth and roundness to the finish.
The 2024 Covepoint Pinot Noir opens with vivid aromas of wild raspberry, layered with savoury complexity and a hint of black pepper spice. The palate is well-weighted and finely structured, with soft tannins and a persistent core of ripe cherry fruit. Judicious oak use enhances the wine’s elegance and adds depth, delivering a long, harmonious finish.
Aimed at the many wine drinkers who have yet to discover the quality and character of English wine, Covepoint continues Lyme Bay’s coastal naming tradition, with a clean, contemporary label inspired by the Jurassic Coast, minimalist, distinctive, and rooted in place. Covepoint is available to the trade now with a recommended retail price of £14.49.
Latest vintage unveiled
Plumpton College, the Centre of Excellence in Wine Education for the United Kingdom, is proud to announce its latest release – Plumpton Estate Bacchus Reserve (RRP £26.00).
Exclusively crafted with hand-picked grapes from Plumpton College’s vineyard in East Sussex, this highly anticipated new vintage is truly exceptional. Discover the new Plumpton Estate Bacchus Reserve
Crafted with advanced wine making techniques and produced in optimum conditions, Plumpton Estate Bacchus Reserve is a true masterpiece. The vines can be found thriving in an area of outstanding natural beauty in the heart of the Sussex countryside. The terroir provides the perfect surroundings for fruition with its sandstone, well-drained soil and hours of glorious English summer daylight.
Plumpton Estate Bacchus Reserve has an uplifting acidity with its intriguing flavour profile and long, lingering finish. The unique flavour profile of dried apricots, honeysuckle and snowball melon bring beautiful complexity combined with a soft, creamy palette.
With its remarkable depth of flavour, Plumpton Estate Bacchus Reserve is an expressive English white wine which can confidently be enjoyed alone thanks to its nuanced flavour. This fresh, fragrant wine also complements summer dishes such as grilled chicken, poached cod or a Mediterranean style salad.
Celebrate the awardwinning Plumpton Estate Brut Rosé NV
As well as savouring this new English white wine, enjoy the acclaimed Plumpton Estate Brut Rosé NV (RRP £27.00) – a delightful sparkling wine to enjoy throughout the summer months. This small
production cuvée is an elegant choice for outdoor gatherings, picnics and summer celebrations – delivering sophistication in every glass.
The award-winning sparkling rosé is made using the traditional method of blending Pinot Meunier and Pinot, on lees in the bottle for at least two years. Captivating from first glance, its eye-catching pink hue is an elegant result of an added splash of Pinot Noir. This delicate touch not only enhances the sparkling wine’s visual appeal but contributes to its refined red berry character.
Plumpton Estate Brut Rosé NV is a superb marriage of freshness and finesse with its dry, crisp acidity and persistent mouse. This irresistible sparkling rose has light, fruity notes of white peach and strawberry combined with a creamy brioche roundness.
With its long, elegant finish, Plumpton Estate Brut Rosé is delicious as an aperitif. This dry sparkling rosé is particularly delectable paired with seafood (crab and oysters), smoked salmon and chocolate desserts with forest fruits or raspberries.
The award-winning sparkling rosé is made using the traditional method of blending Pinot Meunier and Pinot, on lees in the bottle for at least two years
Dealcoholisation and substitution strategies
Kreston Reeves is proud to sponsor the Winemaking Masterclass at the Vineyard & Winery Show 2025.
Led by Matthias Schmitt of Hochschule Geisenheim University, this masterclass will explore the sensory effects of dealcoholisation and substitution strategies to maintain the organoleptic balance of low-alcohol sparkling wines. With the rare opportunity to taste wines in various stages of this process this masterclass will offer detailed insight into one of the largest growing areas of the wine industry.
Dr Belinda Kemp of NIAB and vice-president of Microbiology Expert Group in the International Organisation of Vine and Wine (OIV) will chair this sparkling masterclass.
Throughout the masterclass Matthias will present research and innovations designed to improve the experience of drinking no/low alcohol wines. This masterclass will highlight many
techniques and applications from early harvesting to the addition of CO2 and sweetening with rectified grape must. This world leading research and the opportunity to experience the differences produced in the resulting wines is available for only 120 guests at this year’s Vineyard & Winery Show.
Kreston Reeves are delighted to help spotlight the craft and innovation behind British winemaking – and raise a glass to the future of the industry.
With deep roots in the viticulture sector, the Kreston Reeves team brings decades of experience supporting vineyard owners and winemakers across the South East and beyond. From growth planning and tax strategy to succession and sustainability, they understand the unique challenges and opportunities that come with running a successful vineyard.
International success
Crop Candle, known in the UK for their ecofriendly frost protection products for vines, are offering Vineyards the chance to stock their Patented Eco Fuego Fire Pit, aimed at customers who enjoy the outside and who would like to keep warm with an ecofriendly fire pit.
Tim Jeffs, owner of Crop Candle explains how the idea for this award winning product was born “During the Covid period when Pubs etc were all still closed my mates used to come over for drinks outside and we would sit around the Crop Candle to stay warm. We realised that not only was it really nice for our clothes not to be smelling like a bonfire after a pleasant evening, but how warm the candle was and how enjoyable it was to sit round it. We decided to make a firepit using our eco-friendly wax that not only creates a long-lasting fire but that also provides a nice amount of heat. In 2022 the EcoFuego was launched and now our Firepits are sold all over the world."
One of the major plus points for all Crop Candle products is that they are eco-friendly. The Eco Fuego utilises 100% vegetable wax, the same formula that is used in their frost protection candles meaning that the Eco Fuego Fire Pit is unmatched in efficiency and effectiveness, emitting 90% less carbon per hour compared to conventional fire pits. With a burn time of up to 8 hours, another plus point is that the fire pit can but put out and started again with ease. “To extinguish the flame all you have to do is replace the lid” added Tim. “Then when you want to start it again, just light the wick”. Endorsed by the Environment Agency in 2024 as the fire pit of choice for coastal campsites thanks to its unique features: no embers, no ash, no smoke, and easy to light and extinguish.
Crop Candle are now able to offer UK Vineyards the chance to distribute these products to their cellar door customers who will appreciate the ability to enjoy their local wines in an outdoor setting by the warming fire pit free from the smell that is usually associated with such evenings. The Firepits would also be ideal for use by those vineyards that offer outdoor space with holiday rentals or those with glamping and camping opportunities where spending time outdoors is part of the attractive charm which will keep people returning year after year.
Call: +44 (0) 330 124 1399
Email: enquiries@krestonreeves.com
Visit: www.krestonreeves.com
The wisdom of renewable power for wineries
In this article Andrew Neather writes about the benefits of using renewable power for wineries in England and Wales. Through analysis of those wineries that are leading the field in this area Andrew skilfully highlights the practical applications of new technology and that choosing renewables can lead not just to a healthier environment but also a healthier bank balance. A new book entitled Rooted in Change: The stories behind sustainable wine written by Jane Masters MW and Andrew Neather takes an in depth look at this important subject.
Rooted AND
inChange
THE STORIES BEHIND SUSTAINABLE WINE
BY Jane Masters MW FOREWORD
Andrew Neather
BY
Sir John Hegarty
New figures out last month show that the UK has already generated a record amount of solar power this year – 14 terawatt hours, enough to power more than five million homes for a year. And for any grower or winemaker looking to green their business, switching to renewable energy is an obvious choice. Taking into account the entire life cycle of solar panels, solar energy cuts carbon emissions compared to fossil-fuel-generated power by up to 94%. After the initial investment, maintenance costs are low and solar panels can last for several decades.
In a 2024 survey conducted by WineGB for its Sustainability Impact Report 40% of wineries in England and Wales indicated were able to generate at least some of their own electricity. Unfortunately the Government's Farm Productivity grant round two, which offered agricultural businesses up to £25,000 in support of investment in solar PV technology, closed in July. But going renewable is still a sound move.
“It is an investment and you have to be prepared to make it up front,” said Ruth Simpson, co-owner of Simpson Wine Estate. A 30kw array was installed on the winery at Simpson Wine Estate in 2021 based on a ten-year payback. This was the largest capacity they could install – not because of roof space but because of the capacity limits of the local transformer, which can be a factor depending on location. However, Ruth said that given increases in energy costs since 2021, they will in fact make back their investment of £33,000 in a total of just seven years.
Part of the equation is that when it is sunny, they can export energy to the grid: this earns Simpson’s £2,000 – £3,000 a year. In total, the solar panels generate 30%-40% of their business needs. These figures include charging an electric forklift truck and up to two electric vehicles. The rest of the usage is renewable energy supplied by Octopus.
“It is a real plus for the business,” said Ruth: they are part of the Sustainable Wine GB audit process. Real-time operating figures for solar systems can be relayed to your laptop or smartphone, showing how much power is being generated and, if combined with batteries, their level of charge.
Duncan Schwab, CEO and winemaker at Sandridge Barton in Devon, said they installed a bigger, 50kw system when they rebuilt the winery on a new site in 2019. Solar panels were installed on the roof as well as a rainwater harvesting system and the winery utilises a local spring, as they are not on water mains. Overall, the solar system provides around half their energy needs and saves them £12,600 a year, paying for itself in the three years since installation. This includes power for their all-electric onsite restaurant.
“We use all the energy we produce in summer but need to buy more at other times,” said Duncan. “Now we’re looking at putting panels on the parking barn.”
Some English wineries are even more ambitious. Rathfinny, in Sussex, already generates a lot of solar power on their winery’s large south-facing roofs. After the addition of two new buildings, in 2023 Rathfinny partnered with Brighton Energy Cooperative, who installed a 578kwp array.
Real-time operating figures for solar systems can be relayed to your laptop or smartphone
The Cooperative owns the panels but sells zero-emission cheap energy back to the winery.
“On a mid-August day it probably exports 95% of its energy to the grid,” said winemaker Tony Milanowski. Evening is peak tariff, so Rathfinny try to minimise their power usage then – for example, the drinks fridges are on timer switches. Producers elsewhere likewise turn off pumps and cooling systems at night to save power.
Still, Rathfinny would like access to more cheap evening energy: their consumption is higher in winter, when for example they need to raise the temperature in the winery to get malolactic fermentation going. There is also a substantial hospitality business, and Rathfinny are also keen to move to electric tractors, which need to be charged up at night.
Look out for the new book
The answer, said Tony, is first to install batteries to be able to store more of what is generated but he added: “Our goal is to be self-sufficient as long as it’s economical. One of the challenges in the UK is high utility costs – energy is twice as expensive as it was. We need to escape from the vagaries of decisions that are not ours.”
For that, they will need additional energy sources: “solar is not enough to be a net zero producer at our size in the UK,” he said. So
Rathfinny are considering installing a wind turbine, though it is as yet unclear whether the South Downs National Park, which the winery sits within, will permit this. The other renewable option is biomass, which they would feed using wood chips.
“Renewable energy gives you autonomy,” agreed Josep Maria Ribas, Climate Change and Sustainability Director of big Catalan producer Torres. The company generates 55% of its energy needs from solar and biomass: Josep Maria Ribas Ribas said that as a result they were less affected by the energy price spike of 2022-23 than other producers.
Given our climate, the UK will never generate as much solar energy as Spain but it is still a surprisingly cost-effective option and for wineries striving to reach net zero, it is the single biggest way of cutting their carbon footprint quickly.
Andrew Neather blogs at https://aviewfrommytable.substack.com
His new book with Jane Masters MW, Rooted in Change: The Stories Behind Sustainable Wine is published on 1 October by the Academie du Vin Library. DESKTOP https://tinyurl.com/Academie-du-Vin-Library
Sandridge Barton
WINEGB TRADE AND PRESS TASTING
Upbeat conversations
The WineGB trade and press tasting took place on Monday 8 September 2025 at a brand new venue in central London. Northumberland Avenue proved a perfect home for the wine trade to come together. The impressive venue split across two floors allowed plenty of space to engage with all the producers and even a tube strike could not deter a constant and growing stream of visitors packing the venue.
The WineGB trade tasting produced something for everyone and a seminar area added to the success of the event this year. Charlie Holland of Jackson Family Wines and Director of WineGB delivered a seminar entitled “Taste the Terroir,” which looked at the influence of soil types on wine. Recognising that Terroir can be a divisive subject Charlie was able to adeptly answer numerous questions from the audience as the seminar progressed.
So many vineyards and wineries were able to showcase the best, the novel and the new wines they have produced. It was impossible to get from one end of the room to the other without witnessing numerous reunions as friends and colleagues chatted and shared experiences. The atmosphere in the room was incredible and it was lovely to hear so many upbeat conversations regarding the upcoming harvest.
On the WineGB East regional table, wines from seven vineyards across Norfolk, Suffolk and Essex were available and Kimberley Holmes, Laura Robinson and Nick Watson were all on hand to discuss these regional wines with wine writers, sommeliers and trade buyers
Chloe Shiner of Woodchester Valley pointed out that the harvest was well under way – Bacchus, Siegerrebe and Pinot Noir Précoce already having been harvested at the vineyard in Gloucestershire. Woodchester Valley’s Orpheus Bacchus, which is made from a specially selected parcel of grapes each year, was available for visitors to experience. The wine is part barrel fermented and part fermented in stainless steel with the intention of increasing mouthfeel and showcasing a different side to the Bacchus grape.
Robb and Nicola Merchant of White Castle Vineyard, Monmouthshire were showcasing their extensive selection of wines including a newly released Sparkling Cabernet Franc Rosé 2023. With 4g dosage, 18 months lees aging and three months under cork this unique limited production wine will not be available for long. Commenting on harvest 2025 Robb said: “I am excited for harvest 2025 which looks really promising. I would say it is looking like it will be comparable to the 2022 harvest.”
The new venue enabled regional tasting tables to be interspersed among the other exhibitors. These tables allow for vineyards and wineries to group together and showcase what different regions around England and Wales have to offer. Praising this integration, Ian Beecher-Jones of JoJo’s Vineyard, part of the Thames and Chiltern Vineyard Association said: “It is vital for smaller vineyards to attract trade attention and smaller producers and smaller vineyards are able to showcase interesting and innovative wines.
Michaela English and Richard Aspen of Hidden Springs
Clive and Imogen Vickers of Halfpenny Green
Receiving eight trophies at the recent WineGB awards including Supreme Champion for the Perpetual MV it is no surprise that the team from Langham Wine Estate had a very busy day. Head winemaker Tommy Grimshaw patiently answered a barrage of questions from both other winemakers and trade buyers keen to gain his insight
Biddenden Vineyards in Kent have a long history and are well known for producing wines with a difference each vintage. Newly released is the White Pinot 2024 which is the first time Biddenden have produced a white Pinot in over 55 years of production. General Manager and Winemaker at Biddenden Vineyards Tom Barnes said: “We always want to keep the winemaking fresh and provide something different for our customers to enjoy.” Beautifully presented and with a definite honey flavour this wine will be another that will sell out quickly.
Andrew Hill of wine merchant George Hill Ltd of Loughborough which has a 114 year history said: “Biddenden has been my best visit today. I am interested in still wines with the possibility of export. I have been in the trade 60 years and it is still exciting.” It was great to see Andrew and Tom chatting as both are the third generation to enter their respective family wine businesses and this nicely encapsulated the very best aspects of the WineGB trade and Press tasting.
Another wine that attracted attention was Mena Hweg, a still white wine from Knightor in Cornwall. Made by stopping fermentation by dropping the temperature down to -2°C, it is a brave winemaking choice which leaves 38g/l residual sugar. The resulting wine is described by Liam Matthews of Knightor as both “an elderflower bomb and a blue cheese wine.”
The WineGB trade tasting highlighted the growth and the excitement surrounding English and Welsh wine. The event brought together large and small producers, new and established vineyards all under one roof and allowed each to shine in their own unique way.
Meeting friends at the annual trade and press tasting – Vineyard magazine caught up with Gwen of Vale Vineyard who featured in the September edition of the magazine
Mallard Point have won numerous awards for their innovative packaging and will soon launch wine in a resealable single serve format aluminium bottle. Mallard Point also reuse grape marc to produce a vodka from the Chardonnay and gin from the Pinot Noir
Dominic Travers and Chris Stedman of Abingworth Vineyard attended with their first vintage
Tom and Julian Barnes of Biddenden Vineyard
and
Johann Fourie
Barry Anderson of Leonardslee Family Vineyard
Welsh wine press trip highlights industry excellence and growth potential
The inaugural Welsh Wine Press Trip, organised by the Welsh Government Drinks Cluster, successfully demonstrated the quality and diversity of Wales’ emerging wine industry to a select group of national and international wine and travel journalists. This milestone event represents a significant step forward in raising the profile of Welsh wine and showcasing the region’s commitment to excellence in viticulture.
The Welsh Government Drinks Cluster’s dedication to promoting the country’s wine industry was evident throughout the carefully curated experience, which took journalists across West and South Wales to visit seven distinctive vineyards. Each location highlighted different aspects of Welsh winemaking, from traditional methods to innovative regenerative practices, demonstrating the breadth and sophistication of the local industry.
Wales’ wine sector, while still developing, shows impressive statistics with 93.28 hectares under vine, 56 registered vineyards, and 264.65 hectolitres of wine produced in 2024. The industry employs over 1,200 people and contributes more than £950 million in retail sales value to the Welsh economy, making it a vital component of the broader drinks sector that generates over £800 million in turnover.
The press trip began at Velfrey Vineyard in Pembrokeshire, operated by the Mounsey family. This award-winning establishment, recognized as a Visit Wales ‘Hidden Gem,’ has earned Food & Drink Wales’ ‘Small Drinks Producer of the Year’ and demonstrates how family-run operations can achieve national recognition through quality and hospitality. The vineyard’s five-star ratings and Visit Pembrokeshire ‘Croeso’ Award for Tourism illustrate the potential for wine tourism development across Wales.
Hebron Vineyard, nestled beneath the Preseli Hills, showcased Wales’ commitment to sustainable and regenerative viticulture. Owners Paul Rolt and Jemma Vickers brought 25 years of expertise from their previous Spanish vineyard to establish Wales’ first Regenerative certified vineyard. Their unique approach includes an impressive living trellis system and the use of amphorae for winemaking, positioning them as innovators within the Welsh wine scene. Their dedication to zero-intervention winemaking and natural fermentation demonstrates the industry’s willingness to embrace both traditional and cuttingedge techniques. It was exciting to see the beginnings of their new onsite winery, which will make them independent and further increase sustainable practices.
St Hilary Vineyard in the Vale of Glamorgan represents the new generation of Welsh wine producers. Planted in 2021 by Peter and Liz Loch on premium farmland, the vineyard operates on low-intervention, regenerative principles. Their collaboration with Mountain People Wine in Tintern for their debut 2023 rosé illustrates the collaborative spirit within the Welsh wine community and the shared commitment to quality winemaking.
Llanerch Vineyard provided journalists with insight into Wales’ wine heritage as one of the country’s first commercial vineyards, originally planted in the 1980s. Now a celebrated destination hotel and vineyard offering weddings and business conferences, Llanerch demonstrates how the industry has evolved from pioneering experiment to established business success. Their award-winning Cariad wines and integrated hospitality offering show the potential for wine tourism development across Wales. The press trip enjoyed a memorable dinner at Llanerch with all the vineyard producers, celebrating local produce while facilitating valuable networking between journalists and winemakers.
The Dell Vineyard in Raglan highlighted the industry’s appeal to career changers and its integration with traditional Welsh
agriculture. The Alford family exemplifies this transformation - Lucy, an ICU nurse, and Dan, a former graphic designer, discovered their passion for wine during their 2013 honeymoon in the Southern Hemisphere. When the pandemic prompted a career reassessment, their distant retirement dream became reality. Within three weeks of deciding to pursue viticulture, they began leasing a vineyard while planting 8,000 vines on Dan’s family farm, land worked by the Alfords for five generations. Their approach combines traditional farming heritage with modern viticulture techniques, representing the successful integration of wine production into Wales’ agricultural landscape.
White Castle Vineyard’s commitment to quality and sustainability is encapsulated in their philosophy: “From the land we love, wines we are proud of.” This boutique vineyard provided one of the trip’s most significant examples of Welsh wine quality recognition, innovating with viticulture by planting Cabernet Franc for still reds and an upcoming sparkling rosé due for imminent release. As the first Welsh vineyard to win Gold at the prestigious Decanter World Wine Awards, owners Robb and Nicola Merchant have demonstrated that Welsh wines can compete at the highest international levels. Their completion of Y Gwindy, their on-site
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.
winery in 2024, represents the kind of infrastructure investment that signals industry maturation and commitment to quality control throughout the production process. The press trip concluded at Ancre Hill Estates, pioneers of Welsh winemaking and a Demeter-certified biodynamic and organic producer that exemplifies the technical excellence achievable in Welsh viticulture. The partnership between the Morris family and South African winemaker Jean du Plessis combines local terroir understanding with international expertise. Their philosophy of minimal intervention winemaking and emphasis on terroir expression aligns with global trends toward authentic, place-based wines. <<
Lauren Smith, Drinks Cluster Manager, who coordinated the press trip, expressed enthusiasm about the initiative’s success: “We’re absolutely thrilled with how the first Welsh Wine Press Trip unfolded. The energy, enthusiasm, and engagement from both journalists and producers was fantastic. This pilot has shown just how much potential there is to spotlight Welsh wine even further, and we’re excited about the opportunity to expand this model to other vineyards across Wales in the future.” The Drinks Cluster brings together businesses from across Wales’ diverse drinks industry under Special Interest Groups to drive strategic projects and innovation. The success of this inaugural press trip demonstrates the value of collective promotion and the potential for
expanding such initiatives to other vineyards across Wales.
The inaugural Welsh Wine Press Trip has successfully established Wales as a serious contender in the global wine market. Through showcasing exceptional quality, innovative practices, and strong industry collaboration, the Welsh Government Drinks Cluster has demonstrated the effectiveness of strategic promotion in building recognition for Welsh wine. This milestone event signals a promising future for Wales’ wine industry and its potential for continued growth on the international stage. A joy to be part of such a momentous event. The hope is to extend the trip to Northern Wales, highlighting even more of the country’s growing wine industry.
Velfrey Vineyard
USER-LARGE Andy & Fiona Mounsey
Envelope info@velfrey.com
DESKTOP www.velfreyvineyard.com
Hebron Vineyard
USER-LARGE Paul Rolt & Jemma Vickers
Envelope admin@hebronvineyard.com
DESKTOP www.hebronvineyard.com
St Hilary Vineyard
USER-LARGE Peter & Liz Loch Envelope wine@sthilaryvineyard.wales DESKTOP www.sthilaryvineyard.wales
Llanerch Vineyard
USER-LARGE Ryan Davies
Envelope info@llanerch.co.uk
DESKTOP www.llanerch.co.uk
The Dell Vineyard
USER-LARGE Dan & Lucy Alford
Envelope hello@thedellvineyard.co.uk
DESKTOP www.thedellvineyard.co.uk
White Castle Vineyard
USER-LARGE Robb & Nicola Merchant
Envelope info@whitecastlevineyard.com
DESKTOP www.whitecastlevineyard.com
Ancre Hill Estates
USER-LARGE Richard & Joy Morris, Jean du Plessis
Envelope info@ancrehillestates.co.uk
DESKTOP www.ancrehillestates.co.uk
Welsh Government Drinks Cluster
USER-LARGE Mark Grant- Cluster Lead
Envelope mark.grant@levercliff.co.uk
DESKTOP www.ancrehillestates.co.uk
The Welsh Government Drinks Cluster supports growth through industry collaboration and connectivity across Wales’ diverse drinks industry, which includes beer, wine, cider, spirits, soft drinks, and hot beverages, contributing over £800 million in turnover and employing more than 1,200 people across Wales.
Wider window for post-harvest nutrition
In the UK, where grape harvest can run into October, or even November in some sites and seasons, there is often little, if any opportunity to apply foliar nutrients after harvest, before leaves start senescing and the weather closes in. But, the warm, sunny, season thus far has kept many crops well ahead of ‘normal’, with picking on course to start earlier (at the time of writing), presenting a wider post-harvest window.
Some growers may question the logic of applying nutrients after harvest, when much of that material will be pruned out over the winter, but there is sound logic behind doing so.
Vines rely on the carbohydrate and mineral reserves stored in stems and roots from bud burst, well into flowering, when fruit potential is set, so topping-up those essential nutrients before leaves start to change colour means that more can be laid down ahead of the coming season.
As leaves senesce, nutrients are remobilised, moving out of the leaf, through the plant’s vascular system (phloem), into other parts of the vine, where they can be stored until required.
Appraise vines
Of course, vines should be adequately fed via both soil and foliar-applied nutrition throughout the year to avoid any potential deficiencies, but with so many factors at play, variations inevitably occur, and now is a good time to critically appraise the nutritional status of vines to help determine requirements and prioritise any foliar treatments.
Consider simple questions, such as:
◆ What is the nature of the canopy and foliage?
◆ How many times did you have to trim the canopy? (Twice per year seems to be the sweet spot)
An early start to picking could present an ideal opportunity to apply some post-harvest nutrition to start building 2026 crop potential, as Hutchinsons agronomist Rob Saunders explains.
◆ Were the bunches well-formed and resilient or did they become flaccid in the heat?
◆ Were the vines overcropped?
◆ Will you have adequate amounts of good quality cane to choose from while pruning?
◆ Do you suspect rooting issues after the wet winter followed by dry summer, particularly in young vines?
Generally, established vines on reasonable soils have excellent yield potential this year, so the task is simply to replace nutrients removed via crop offtake, or lost through leaching. Vines that are less well established, and those that have struggled to develop strong root systems following recent wet winters and the dry spring/ summer will need some extra support.
Regular soil testing provides a useful benchmark to monitor changes in nutritional status, and may be especially useful for highlighting underlying issues on areas that have underperformed in terms of yield or grape quality this year.
As an aside, some of the best-looking crops this year appear to be where poultry manure pellets have been applied earlier in the season, providing nitrogen, phosphate, potash, and a range of trace elements. The pellets also provide a substrate for soil biology, which may be having wider benefits on nutrient cycling and availability.
Time applications well
As long as leaves are green and photosynthesising, they will be able to take up foliar-applied nutrients, even in dry conditions, and the results will be far better than if products are applied once leaf senesce begins.
The benefits from foliar applications are likely to be greatest for more phloem-mobile nutrients, such as boron, but requirements will vary for different situations. Generally, growers should consider products that provide a broad range of micronutrients and trace elements, including magnesium, boron, and zinc, which are key to supporting strong bud development and flowering in spring.
Calcium can also help boost root development, and wood maturity (winter hardiness), while phosphorus aids root development.
Although a small amount of nitrogen can help build vine reserves before dormancy, avoid applying too much, as this encourages soft, sappy growth that will be more prone to winter damage.
Adjuvant benefits
When applying foliar nutrients postharvest, consider including adjuvants, particularly surfactants, to improve uptake. Plants take in foliar nutrients through the stomatal pores, or via absorption through cells of the outer layer (epidermis), and some research suggests that reducing surface tension leads to better spreading and coverage on the leaf surface, increasing the chances of absorption. Legislation limits the use of adjuvants once the edible part of the crop has formed, requiring the rates of crop protection products in the tank-mix to be halved. Post-harvest, this rate restriction is lifted, so they can be used to assist uptake of nutrients without compromise. As ever though, discuss the options with your agronomist.
www.matthewjukes.com
When a new wine breaks the mould and captures the imagination, it inevitably spawns success.
The most memorable wines are made by those who are prepared to make great efforts, have a whole-hearted commitment to their cause, draw on inspiration from their colleagues and friends and who don’t shirk from making strong and well-founded leadership decisions. We are good at these disciplines in the UK, and I believe this is why we are forging forward at a great rate of knots with the quality and breadth of choice of our very best wines.
However, this is not new news. I am tired of reading in the national press that England is finally making some decent wines. These articles are written by the same people who say that nowadays Australia is making decent Chardonnay. These journalists think Verdicchio is a wine to watch in 2025 and that Dolcetto is Italy’s, and Mencía is Spain’s newfound answer to Beaujolais. This inane, vinous fluff is peddled and then consumed as news. It is insulting!
Australia has been producing coolclimate, French oak-matured, elegant and layered Chardonnays since the 1980s. The Italians and Spanish have been at it for a lot longer than that, and elite English wines have been around for my entire wine life.
At first, in each of these categories, and in others besides, the examples of top-flight,
pioneering, visionary wines were thin on the ground. But leaders lead, and others follow, and in the wine world, the grape vine is quick to spread the news about deliciousness! When a new wine breaks the mould and captures the imagination, it inevitably spawns success.
I have found it a doddle to come up with three wines a month for this excellent magazine for 95 consecutive months. It is fake news that England has suddenly started to make great wine, and that the French, and others, are looking to our shores for climate security and surefire success. The world’s eyes have been on us for years, and most informed wine lovers know this already.
I awarded my first perfect score to an English wine on this very page – over five years ago! 2018 Oxney Organic Chardonnay was outstanding, and it is still outstanding today. I know because I tasted it the other day. We have long made world-class wines. We just make more of them today than ever. Ignore the fake news. Follow the pioneers, work hard and then harder still, and turn a blind eye to those who want to make us look like we have only just found our feet.
This country is the most informed in the world regarding fine wine. We have the most sophisticated buyers and retailers on earth, and we also have some of the
most talented winemakers, too, as well as exceptional terroir scattered through our land. We know this, we have been doing it for decades, and we don’t need to be told by ignorant hacks that we are new to this game and that overseas investment is, suddenly, proof of this concept. Foreigners are coming here because we are masterful manufacturers with an aeons-long history of embracing luxury and crafting stunning handmade creations. This month, I have found three newly released wines that might be scoops, but they are not new news!
www.extonparkvineyard.com
Made from 60% Pinot Noir and 40% Chardonnay, this wine boasts a discreet 35 g/L dosage and is aged for four years on its lees.
Based on the beautiful Exton Park RB32, only 1,000 bottles have been produced, so get in very quickly indeed! Winemaker Corinne Seely has an innate understanding of exquisite balance, and she has, in one fell swoop, made our country’s finest off-dry sparkler.
This is not news. We have a long history
of thrilling demi-secs in the UK. This wine is undoubtedly significant for Exton Park, as it is the first of its kind to be made here. It is sensational, but they already make sensational wines. Again, not news. What it is, however, is an evolutionary step for this brand, building on its peerless standards by crafting a wine with generosity, silkiness, and more Sec than Demi. It is also stunningly refreshing, balancing notes of apple and pear skin against a glossy sheen of lip-smacking, cut-silk freshness.
2023 Great Wheatley Vineyard, House on the Hill Chardonnay, Essex
£38.00
www.greatwheatley.com
Arriviste wine commentators think that still white wines made from the Chardonnay grape are a newfound skill in this country – tell that to Gusbourne, Simpsons, Riverview, Greyfriars, Black Chalk, Hidden Spring, Bride Valley, Chapel Down, Whitewolfe, Black Book, and, of course, Oxney, among many others.
This is also not Great Wheatley’s first rodeo in this magazine; this happened a year ago. So, this is not fake news, again. This wine, however, is a beautiful addition to this outfit’s portfolio.
Released this month, it is made from Chardonnay grown on the Crouch Valley Peninsula, and I had the opportunity to taste it directly after wading through a swamp of 2023 vintage Mâconnais wines.
With an alcohol level one whole percentage point lower than the lowest French wine, and with more crystalline fruit and sensitive oak handling, this is a stellar creation, made by Ben Smith (who ushered the 2018 Oxney Chardy into its bottle), so even its winemaker is not a revelation. This fabulous wine is the coming together of wise owners, superb winemaking and great fruit, and none of this is a surprise.
It is simply a thrilling piece of serendipity, and you ought to enjoy it in the same way you enjoy treating yourself to any and every one of your favourite indulgences. Nothing new there: as you were.
2024 Winbirri Vineyard, Bacchus, Norfolk
£61.50, per three bottles or £114.00, per six bottles www.winbirri.com
Winemaker Lee Dyer describes Bacchus as the jewel in his crown, and Winbirri is a leading light with this grape. This is such old news it is barely worth mentioning, but forgive me this indulgence, because it makes me smile.
I have been writing up Lee’s wines for nigh on a decade, and his Bacchus won the award for Best Single Varietal White Wine in the World at the 2017 Decanter World Wine Awards. It is, therefore, self-evident that this new release is a stunner. I am sure you are not surprised; no one should be.
The reason for its inclusion in this column is that it is leagues ahead of the quality of the aforementioned world-conquering
wine, because Lee didn’t sit on his laurels all those years ago. A pioneer, yes, but a grafter, too, and this is why the 2024 vintage of his beloved Bacchus is epically balanced, less urgent and more cultured than a boatload of Savvie Bs, and it not only has a stunning beginning and an impressive end, but a glorious middle, too. Bacchus often is missing in action on the mid-palate, having expended its finite energies on perfume and finish. This one is sensational throughout, billowing, caressing and enchanting as it goes! The only newsflash here is that it is business as usual at Winbirri, but that won’t make the front page, will it?
A ton of history
Bishops Frome, Herefordshire is within easy reach of both the Malvern Hills and the Wye Valley. This unique and beautiful location is home to wine brand Radlow Hundred.
The land on which the vines are planted is situated within the Radlow Hundred which was recorded in the Domesday Book and Susan Vaughan and her brother Rob Hancocks are the eighth generation to farm this land.
The farm has both hop gardens and cider apple orchards that have been cultivated for generations and now there is also a vineyard planted on a south east facing slope. “There has been a change in farming and a change in climate and we have been thinking about our family and what they will be growing in the future so about five years ago we decided to plant vines,” said Susan. With so much history on this land planting vines is also about securing the future, “who knows there may be 100 acres of vines here one day” Susan added with a smile.
In 2020, Rondo and Solaris were the first varieties planted on this ancient land.
There was much to take into consideration when selecting vines for the site. “We chose these varieties because they are hardy grapes and a little bit different,” said Susan. “We make wines that we want to drink at home,” she added. It is clear that the ethos at Radlow Hundred is based on achieving the very best that is possible from the land and showcasing this.
With that in mind the focus is on producing still wines from the grapes. There are three wines that are produced. With a white, rosé and red wine Radlow Hundred have much to offer both the on trade and off trade. “We felt that we didn’t want to make sparkling wine as there are already a number of established brands and producing still single variety wines from Herefordshire gives us a point of difference,” said Susan with conviction. The vineyard does not have a cellar door
“where possible we try to sell our wine to our cider customers,” said Susan. “All our cider is pip to pint within five miles and so is very sustainable and now we have wines to add to the portfolio,” she added.
The first full harvest of the Rondo and Solaris took place in 2023 with 6,000 bottles produced. In May 2023, Bacchus was planted on the site, which will be grown under contract for another winemaker.
As the team at Radlow Hundred already produce award winning single estate cider under the brand names Celtic Marches and Pulp Cider the team took a decision to trust Halfpenny Green with the winemaking. As is true for so many vineyards, Radlow Hundred were supported in their early years by the late Martin Vickers. “He freely gave of his time to help us. Without his kindness and support we would not have got this venture off the ground,”
said Susan the gratitude echoing in her voice. “He really gave me guidance and encouragement,” said Rob fondly.
The wines are sold online and through wholesalers, distributors and trade shows. “It is hard to get sales, and we need to get support from government to help the industry grow and get the public buying English and Welsh wine,” said Susan. “With the cider industry you have the big boys and then you have those in the middle which is where we sit and then you have those that make and sell cider on a really small scale. Wine has a similar structure. There are some really big producers and we sit below that. We are trying to bring all our commercial experience gained in the cider industry to help commercial sales of our wines. Everyone helps the market because the more the public become acquainted with good English and Welsh wine the better it is for everyone,” said Darren Morris, Director at Radlow Hundred.
The wine branding at Radlow Hundred is inspired by the Art Deco period and to say that it is eye catching is simply not enough.
“The era allows for clean colourful imagery,” said Susan. The images that represent the wines are quite literally captivating but there are hidden stories behind each image that link to the local area.
The wine branding is inspired by the Art Deco period and to say that it is eye catching is simply not enough... The images that represent the wines are quite literally captivating but there are hidden stories behind each image that link to the local area.
Rob, Darren and Susan
<< The single variety Red is made from 100% Rondo. With 12% alcohol and using a small amount of gentle oak, it is an attractive deep colour and gives intense red fruits such as cherry and plum on the palette. The label was inspired by the arrival of the first train to the local village of Bromyard in 1877. The white wine is made with 100% Solaris and the label celebrates the summer of 1926 when ladies playing cricket in the village of Colwall near Malvern led to the formation of the Women’s Cricket Association. The Rosé is a blend of Solaris and Rondo and the label celebrates a time when swimming in the River Wye was a popular summer pastime.
With a red, a white and rosé it is possible for Radlow Hundred wines to sit on the table from starter through to dessert (the rosé pairing especially well with white chocolate and raspberry). “Our wine is stocked in a couple of local restaurants and they have conducted food pairing evenings using our wine,” said Susan. “One
With a red, a white and rosé it is possible for Radlow Hundred wines to sit on the table from starter through to dessert
local restaurant paired the Rondo with Hereford beef and the rosé with a rhubarb pudding, which worked really well” added Darren. This comment highlights how the Radlow Hundred wines allow for local wines to be paired with local produce.
By linking the labels to lesser known events in the surrounding areas Radlow Hundred have added an extra layer to the wine experience. “We wanted to invite questions about the wine from the label,” said Susan. “Through our history with cider and cider making we know that people often buy with their eyes,” added Darren.
The labels are fresh but not frivolous and therefore have a broad appeal but also provide a talking point with the wines having a retail price of between £15-£18 their versatility with pairing options and their strong branding it is clear that the team at Radlow Hundred have put a lot of thought into their target audience and drawn on their experience and local knowledge to do so.
The hop gardens have two traditional varieties Fuggles and Goldings but changing tastes and the pandemic have put hop growing under significant pressure in recent years. Growing hops is also notoriously difficult and I ask Rob what skills he has been able to transfer? “You can’t turn your back on hops for a minute, a few days and everything changes, this is also true in the vineyard,” said Rob with a smile. “Although the difference is that the hops suffer stress a lot more than the vines both in terms of heat and lack of water, we also have to chase aphids and red spider mite in the hops but we have not had any SWD or cutworms in the vineyard to date. The hop industry is very small and this creates problems with financial investment and getting approval for new sprays.” Rob explained.
The soil type is fertile with silty soil over shale which is known as Bromyard clay “the Rondo vines particularly do seem to be quite vigorous,” said Rob but his attention to detail is evident in the vineyard with the rows being so neat that there are no signs of this tendency to over vigour. “The soil is quite balanced but we do find that across all the crops in the valley we can be a bit short of lime,” Rob added.
Rob currently undertakes all the vineyard tasks by hand and even during our conversation his attention is drawn to any stray leaves that he finds. In the coming years Rob admits that a trimmer may be on his shopping list. With a humility that is rare Rob freely admits that he wants to develop his skill set and that crop thinning and canopy management are areas that he wants to improve. <<
Rob in the hop garden
“Thinning of crops is not something that we do in cider growing, it is more common when you supply apples to supermarkets but a cider orchard will shed its apples if it is carrying too much crop so I will work on this aspect of the vineyard.”
Although Rob is extremely skilled in cultivating both hops and apples it is interesting that he was still keen to take advice on the best place to plant the vines and how to get the best from them. After soil analysis a 2.5 hectare site was selected “it is half way down the valley so it cuts the wind out and is not down at the bottom by the river so it is protected from the frost level. It is also slightly warmer than the surrounding land area,” said Rob. “We used to make hay on these fields and the hay on these banks was ready a few days earlier than the other fields,” he added showing his deep connection to the land.
Vineworks and Halfpenny were both on hand to offer advice about the planting system and Rob is very clear that he believes getting the system right from the very beginning is the crucial step to establishing any successful crop. All the steps at Radlow Hundred from site selection to varietal choice have been taken with the greatest care with Rob and Susan relying on the help of experts despite their own experience of the fruit and hop industries.
The vines are planted on a slightly wider spacing than the hops and this allows for machinery to be shared between the hops, orchards and the vineyard. At Radlow Hundred there is an unusual harmony across the businesses and this is reflected bby the fact that the conversation moves seamlessly between all the produce.
To date there have been no real problems with birds and Rob pointed out that although the hops and the orchards do suffer from damage owing to deer populations this has not been seen in the vineyard. Possibly since the hop gardens and the orchards
The vines are planted on a slightly wider spacing than the hops and this allows for machinery to be shared between the hops, orchards and the vineyard
have been well established the deer and the birds have not found it necessary to venture into the young vineyard.
Although 2024 was a high pressure year for disease Rob explained that they have all the equipment and programmes in place to manage both powdery and downy mildew. “At harvest we are pulled in several directions and that is when we need to be extra vigilant to prevent Botrytis.”
The talk of harvest reminds Rob what a busy time that is. “The grape harvest does not coincide with the hop gathering but it does clash with the apple harvest. There is no way to avoid that,” said Rob a note of acceptance in his voice. To keep the harvest as simple as possible agency pickers are supplied to the vineyard. “Unlike the apples which are a staged harvest, in the vineyard when the grapes are ready they are harvested as quickly and cleanly as possible,” said Darren. There are many suggestions as to the meaning of the term Hundred as used in the Domesday Book but one of the central points to all the theories is that the land was productive. With a millennium of productive land beneath their feet it is wonderful to see that the team at Radlow Hundred are future proofing the productivity of this same land for future generations.
Managing the canopy is a priority at Radlow Hundred
Designing a vineyard with tourism in mind
The UK wine industry is thriving, and with more visitors seeking authentic experiences close to home, vineyards are increasingly becoming destinations in their own right.
For those planning to establish a new vineyard, it is tempting to focus entirely on soils, trellising, and grape varieties. Yet, from the very beginning, it is worth asking a broader question: is your vineyard ready for visitors?
A well-considered approach to tourism can turn a vineyard into a vibrant attraction that builds brand loyalty, generates valuable wordof-mouth, and, crucially, sells more wine.
Why tourism matters
At its core, vineyard tourism is about selling wine, but in a way that deepens the relationship between producer and consumer. Visitors who have walked your rows and met your team are far more likely to buy a case, tell their friends, and come back again. For the UK wine industry, which is still building recognition, these repeat customers are vital.
Diversifying the experience
Before the first vines go in the ground, you’ll already have a checklist covering site analysis, frost protection, soil preparation, and cultivar selection. Alongside these technical essentials, pause to consider your long-term business vision. Will you welcome guests for tastings, tours, and cellar-door sales? Could your vineyard also host weddings, wildlife walks, or corporate retreats?
The beauty of wine tourism is its flexibility: a vineyard can serve as both a working farm and a backdrop for unique experiences. By incorporating visitor considerations from the outset, you avoid costly retrofits later and ensure production and hospitality work seamlessly together.
UK vineyards increasingly diversify their offer to attract a broader audience and generate income beyond bottle sales. From
yoga sessions to open-air cinema evenings, vineyards provide a versatile setting. Partnerships with local food producers, artists, or wildlife experts can create distinctive events that enhance your brand and encourage repeat visits.
Designing with tourism in mind
When laying out a vineyard, visitor needs can be integrated with foresight. For example:
◆ Access points – Separate entrances for heavy vehicles and visitor traffic reduce congestion and improve safety.
◆ Parking – Allow sufficient space for cars and, if you plan group visits, for coaches too. Promote public transport options where possible.
◆ Trails and viewing areas – Designated walking routes or raised platforms let visitors admire the vines safely without disturbing operations.
◆ Tasting facilities – Position a cellar door or tasting room to capture vineyard views, reinforcing the connection between wine and place.
At the same time, your viticulture consultant will guide you through soil preparation, trellis design, and planting densities. GPS-guided machines ensure vines are placed with precision, while certified plant material from reputable nurseries safeguards long-term success. By marrying these technical steps with visitor-friendly design, you build a vineyard that is both productive and welcoming.
Final thoughts
Establishing a vineyard is a long-term commitment that demands careful planning. By weaving tourism into your design from the start, you not only future proof your site but also create an experience that showcases the very best of UK wine. At VineWorks, we have helped design over 300 vineyards, working with owners to deliver their visions – one vine at a time.
What makes a vineyard visitor-friendly?
Successful vineyard tourism rests on five pillars common to all visitor attractions:
◆ Wayfinding and signage – Clear, professional signs for parking, cellar doors, restricted areas, and walking routes help visitors feel at ease while keeping them safe.
◆ Visitor information –Maps, tasting notes, and recommendations for local restaurants, accommodation, and attractions enhance the experience.
◆ Ambience and visual appeal – Thoughtful landscaping, tidy equipment areas, and wellmaintained grounds contribute as much to first impressions as your vines do and ample ‘selfie opportunities’ which can help promote your brand on social media.
◆ Services and amenities – Clean toilets, sufficient bins, disabled access, Wi-Fi, and even water bowls for dogs signal that you’ve anticipated visitor needs.
◆ Professionalism – Friendly, knowledgeable staff and a clear brand identity elevate the experience beyond a simple farm visit.
Vineyards ‘define’ the wine style
While most brands have a characteristic that they hope will make their products stand out from the crowd, contract winemaker Defined Wine takes a distinctly different approach.
“The last thing we want is for people to taste a wine and immediately recognise it as ‘obviously made by Defined’,” explained founder and chief executive Henry Sugden.
“It’s important that we don’t have a ‘house style’, and I was relieved after our first trade tasting when several influential wine buyers commented on how different all the wines were. Instead we want gatekeepers to be reassured that it’s Defined quality when they see the back label. It is really important that the grower’s brand is front and central, with us just the support act in the background.”
The individuality that Henry and director of winemaking Nick Lane are always aiming for also lies behind the name of the company. “Vineyards ‘define’ the wine style they want and then we work with them to achieve the best possible interpretation of that ambition,” said Henry.
It’s clearly a philosophy that finds favour amongst the Bridge, Canterbury-based company’s growing customer base, as it has sparked a rapid, organic growth since the business was set up in 2019. In 2025 Defined will work with nearly 60 vineyards and brands, the majority of which will deliver between seven and 20 tonnes of grapes to the winery at Bridge or to the new East Anglian facility at Holton St Mary, just over the Essex border in Suffolk.
And it’s not just the growers who are
impressed. At the WineGB Awards 2025, Defined wines in their various guises picked up three gold medals, 14 silver and 13 bronze. “Our award winners were mainly still wines,” Henry added, “as we haven’t been around long enough for long lees-aged sparkling wines to have been entered yet.”
As Defined doesn’t get involved in selling the wines they make, leaving that to the growers, they don’t know exactly how many award winners they have produced. “We don’t enter any of the competitions, so it’s impossible to keep tabs on quite how well we do,” explained Nick. “We get enough feedback to know we have picked up many awards and trophies over the years,” though.
Henry Sugden and Nick Lane
“It
is really important that the grower’s brand is front and central, with us just the support act in the background’
The new era of wine filtration
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The innovative MMF® Hybrid technology merges the versatility of cross-flow with the gentle precision of orthogonal filtration, creating a Hybrid solution that enhances efficiency without compromising quality. Filtration is no longer a limiting factor for wine quality: thanks to two key innovations – an outside-in membrane combined with dynamic flow filtration – this technology ensures a precise, measurable, and wine-friendly process that self-modulates according to the product. Filtration has shifted from shaping the wine to being shaped around the wine.
What changes in the wine?
Starting from results, an expert panel conducted a blind tasting, comparing wines filtered with MMF® Hybrid to those treated with conventional systems. The outcome was clear: 85% of tasters described the MMF® Hybrid wines as rounder and with greater mouthfeel. In sparkling wines the analysis revealed an additional benefit: foam persistence and creaminess are enhanced by up to 20%. Another crucial advantage is longevity: MMF® Hybrid can reduce oxygen uptake by up to 80%, safeguarding redox stability and extending the shelf-life.
By operating under low pressure and controlled hydraulic conditions, it preserves colloidal structure, aromatic integrity, and mouthfeel – key factors for premium wines, especially sparkling bases and high-value still wines.
What changes in the winery?
◆ Preserved identity: bottle your wine exactly as you envisioned it, with all its qualities intact
◆ Sustainability: The system eliminates the need for powders and sheets, minimises water usage during washing (2-5 L per 100 L of wine), and keeps energy consumption exceptionally low
◆ Reduced operating costs
◆ Higher yield: up to 50% less product loss compared to other filtration technologies.
◆ One-step filtration for guaranteed stability
◆ Preserves varietal character and sensory integrity
◆ Compact in design and intuitive to use, it integrates seamlessly into modern wineries. With a touch-screen interface, MMF® Hybrid ensures optimal transmembrane pressure and continuous monitoring of parameters
Who is it made for?
Whether for small lots, boutique wineries, or large-scale operations, Mastermind® Filtration Hybrid delivers smart, sustainable filtration that protects what makes your wine exceptional. This innovative filtration concept is already trusted by customers across wine regions worldwide.
MMF Hybrid is ideal for:
◆ Whites and rosés: preserve delicate varietal aromas.
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◆ Sparkling wines: enhance finesse, persistence, and a creamy mouthfeel.
◆ Cider: maintain freshness and sensory identity.
The Defined focus is purely on contract winemaking, with the client at the heart of that process. “We have no vineyards and no brands, and we don’t provide services that are not part of the winemaking process,” said Henry.
<< “Growth up to 2022 had been about squeezing in what we could, but the expansion in 2023 gave us a chance to create more of a masterplan which allowed further growth to be more planned,” said Nick. Meanwhile the opening of Defined’s second winery in a converted agricultural building in 2024 has allowed the business to support new growers in the rapidly expanding East Anglian wine belt. <<
“We stick to making wine because we are good at it and it allows us to put all our energies into producing top quality products.” This ethos applies not just to the growers for whom they make wine but for the wineries for which they provide bottling, disgorging and laboratory analysis.
That focus doesn’t, though, mean Defined isn’t on hand to help growers, particularly the smaller clients, market the end result of its hard work.
“Our onboarding process for new clients includes talking to them about their route to market, their branding and how they plan to sell the wine,” Henry explained. “Clearly if people don’t sell their wine, then they won’t be asking us to make it in future, so it’s a symbiotic relationship and one that clients always find useful.
“Because we don’t have our own brand we are never in competition with our clients and so we pass on contacts, introduce them to buyers and journalists and generally try to help them sell the wine we have worked with them to create.”
That support has included holding an annual trade tasting, initially at the winery in Bridge but more recently in London, making it easier to attract buyers and journalists and generally raise the profile of English Wine - and next year Defined will go one better.
“We have teamed up with the London Wine Fair to help turn next year’s event into the premium showcase for English wine, reflecting the fact that last year that was the most searched-for term amongst the independent wine merchants, sommeliers, journalists and influencers at the event – and there was very little of it.
“So, on Tuesday 19 May we will have a ‘pop-up’ space by the main entrance to showcase the range and quality of English wine on offer.”
As it approaches its seventh vintage, Defined Wine can look back on significant organic growth. The Bridge winery doubled in size ahead of the 2023 harvest and now covers some 2,000 square metres thanks to an expansion that also improved the ergonomics and ‘flow’ of the set up.
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<< Greg Harries with her. A year after opening, they are already looking after 20 clients and, in Henry’s own words, “growing faster than Kent in terms of new vineyards”. The success should come as no real surprise, given that it was “client driven” and followed requests from growers north of the Thames who wanted to work with Defined locally.
While the obvious thought is that this is a response to the Crouch Valley’s astonishing growth as a wine region, Henry’s planning is more strategic. “Yes, we will be delighted to work with growers in that part of Essex, but the Crouch Valley is only just the other side of the Thames from our Kent site,” he explained.
“Our winery at Holton St Mary is further north, allowing us to support a wider spread of growers across East Anglia and beyond. It’s also ideally sited, easily accessible from a trunk road and in an agricultural location with neighbours who understand the way businesses like ours work.”
Nora Leitz, who spent a year in Bridge before moving to become the winemaker in the East Anglia facility, took experienced cellar hand
“Our winery at Holton St Mary is further north, allowing us to support a wider spread of growers across East Anglia and beyond.”
In tandem with growing the capacity of Bridge and opening Holton St Mary, Defined has also invested in staff, equipment and in its well-equipped laboratory, which is run by full-time technicians Irena Petsova and Alex Ball.
They work closely with Cristiano Zorzan, Defined’s dedicated technical winemaker, who focuses on improving quality, at the same time as researching and developing new approaches. The laboratory offers analysis to external wine makers who value Defined’s impressive facilities and is also beginning the process of obtaining ISO accreditation for certain analytical parameters.
Irena Petsova – Lab Supervisor
Investment in state-of-the-art laboratory equipment reflects the focus on quality that Henry has brought to Defined since the early days of the business.
“When we started up, I bought a second-hand earth filter for £4,500,” he recalled. “But I was told that in order to make quality wine consistently, what I really needed was a crossflow filter for £70k. So
40
The natural choice for your label requirements
Cost-effective
I bit the bullet and upgraded – and since then we have continued to invest in the best equipment for making top quality wine.”
That equipment now includes 278 tanks across a wide range of capacities in Bridge and a further 90 to serve customers in East
Bella Ching –Assistant Winemaker
Alex Ball – Lab Technician
Nina Julian – Accounts
Cristiano Zorzan –Technical Winemaker
Investment in state-of-the-art laboratory equipment reflects the focus on quality that Henry has brought
to Defined
temperature controlled and benefit from the latest technology.
An upgraded destemmer has enhanced Defined’s red wine capacity, while the winery has also invested in barrels, bottling and disgorging equipment. Much of the kit is looked after by Wayne Russell Services, ensuring everything keeps working smoothly, particularly during harvest.
Do you need analysis and measurement equipments ?
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It allows fast cleaning of all those parts that get in touch with the must and prevents water waste: the Press automatically rations the strictly necessary amount of water, while the pump on board lets the water recirculate through the circuit for the set time.
Jack Baker – Cellar Hand Heath Arnst – Cellar Hand
New Zealander Nick arrived in 2020 from Dom Perignon, joining Poppy Pease-Watkin, who is currently on maternity leave. Since then, the number of winemakers has trebled, with Nick, Poppy, Cristiano and Nora joined by South African Janneke van der Merwe and Bella Ching, who was born in Ashford, Kent, but grew up in New Zealand.
With Cristiano hailing from Brazil and Nora from Germany, it is a strong and talented team that boasts a vast amount of experience gained from vineyards and wineries around the world. There are four permanent cellar hands across the two locations, two of whom learned their skills with Defined.
“Our winemakers’ experience allows them to challenge the status quo,” said Nick. Stylistic decisions are left up to the client. “It varies considerably,” Nick elaborated. “Sometimes we just follow instructions, such as when we are used as an overflow facility for another winery, or we work collaboratively with a grower’s own consultant winemaker to get the best out of their grapes.
“On other occasions we act as a sounding board or contribute ideas that help the grower ‘define’ what they want. Or we are just given the grapes and asked to produce a great wine from them.”
In 2024, Defined made 140 wines across 28 different varieties from vineyards in 11 counties. Perhaps surprisingly, given the difficult growing conditions, the winery produced more still wine than sparkling (56% as opposed to 44%), with reds accounting for one bottle in every ten. It was also the first year in which the team pressed more Pinot Noir, at 33% of the throughput, than Chardonnay (24%).
Defined currently employs a workforce of 27 full time equivalent people on the two sites, with as many as 15 temporary staff helping ease the load during harvest, set to be a particularly early event in 2025.
Pulling together the various strands and making sure everything runs smoothly – no easy feat given the scale of the operation, the number of different clients and half a dozen winemakers across two sites – is Michelle Brock, who co-ordinates all bottling, labelling and disgorging.
Cristiano Zorzan and Nick Lane tasting in the lab
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“Quality has always been, and continues to be, at the heart of Defined Wine’s approach”
Defined works with some of the region’s bigger vineyards but also looks after smaller clients. “One thousand litres is the minimum quantity for one wine in a tank, but generally we only take on new clients who have at least five tonnes of grapes,” said Henry. “We have some smaller legacy clients we continue to look after, but the important thing is that we look to add value to every grower we work with.”
Collaboration is important to the Defined team, both between winemakers and with the client and, in some cases, their own advisers. Beyond that, Defined has a strong working relationship with NIAB and the University of Kent at Canterbury as it seeks to extend the boundaries of English wine.
Sustainability is important, with Defined proud of its status as a founder member of WineGB’s Sustainable Wines of Great Britain (SWGB) certification scheme. The Bridge winery has a large solar PV scheme on the roof, while the company is trialling a new waste water management system, reducing water use, and has introduced lightweight glass and recycled cardboard in its packaging. A new member of the team, Chris Norris, has been brought in to head up the winery’s ‘green’ approach, as well as providing technical expertise with bottling, labelling and disgorging.
While Cristiano is looking at ISO accreditation for Defined’s laboratory procedures, the winery has already achieved SALSA (Safe and Local Supplier Approval) and continues to look to raise the bar with external validation. “Quality has always been, and continues to be, at the heart of Defined Wine’s approach,” Henry concluded.
Janneke van der Merwe and Henry Sugden
Enhancing the UK’s global reputation
English and Welsh wines are being exported to 45 different countries around the world.
WineGB’s industry report showed a great resilience amongst English and Welsh wine producers in 2024, despite the straitened economic circumstances. The Great British wine sector is reportedly the fastest growing agricultural sector in the UK.
Sales by volume grew by 3% overall, and the amount of wine sold through export has gone from 4% of total sales in 2021 to 9% overall in 2024.
English and Welsh wines are being exported to 45 different countries around the world. The top markets are currently Norway, Japan, the USA, Sweden and Finland. The Norwegian alcohol monopoly, Vinmonopolet, reported a 33% growth in sales of English still and sparkling wines in 2024 - up to 87,318 litres.
Despite these positive statistics, WineGB continues to call on the Government to provide additional support to help British producers grow their sales overseas. No new wine region has ever been able to establish itself successfully in the export market without a good deal of state support. WineGB’s Manifesto for Growth calls for more
Laura Hadlan
partnerships with the Department for Business and Trade and the GREAT Britain & Northern Ireland Campaign, the UK’s international communications programme which enhances the UK’s global reputation and drives economic growth.
The industry body has proposed five actions that will “boost the international presence of our industry.”
They are:
1. Showcase English and Welsh wine in 20-30 capital and major cities around the world
2. Help English and Welsh producers with improved grant funding, export financing, and the organising of physical distribution in conjunction with overseas events
3. Improve trade access to our nearest and closest markets in Europe
4. Extend the power of gastro-diplomacy across the UK’s network and all public bodies
5. Assist exporters with the collation and publication of accurate and up-to-date export data.
FIND OUT MORE ABOUT THE GREAT CAMPAIGN: www.greatcampaign.com
WineGB is also taking direct action to help introduce the world to English and Welsh wine. They are working with the Department for Business and Trade to build a plan for promoting the sector overseas. This may be crafted as a three-year or five-year programme of work. There have also been showcases of producers, backed by the Government, at ProWein, Embassy tastings in Stockholm and Copenhagen and participation in Festival Napa Valley.
It is positive to note that Parliament debated English wine production during English Wine Week this year. It was brought by Katie Lam MP, the Conservative Member of Parliament for the Weald of Kent, and covered a wide range of issues, including the extension of small producer relief up to 14% ABV, which was downplayed due to the health agenda, and the possibility of a wine tourism relief, which was not.
Duty, the impact of the Extended Producer Responsibility scheme and energy costs were also up for discussion, as was the possibility of improving the English Protected Designation of Origin and Protected Geographical Indication schemes.
Tristan Osborne, MP for Chatham and Aylesford and the Chair of the All-Party Parliamentary Group on Wine of Great Britain, had this to say on the subject of support and subsidy for the industry:
“The sector has some unique challenges – not least the climate and the way the Government work. Both parties and both Governments need to do more to support this sector. I welcome the fact that, over the last 14 years, vineries and the wine industry have grown significantly. That is the result of a real focus in that space.
“However, we are up against significant headwinds and risks – not least that our main European competitors have state-based subsidy and sponsorship of their wine industries. In parts of Europe, up to €1 billion is set aside just to support the culture of wine consumption and production. That is not something we do here.”
The Minister for Food Security and Rural Affairs, Daniel Zeichner, also spoke on the subject of export: “I recently had the pleasure of visiting Domaine Evremond and the Simpsons’ Wine Estate, and I was knocked out by them, frankly. They are not just vineyards, but symbols of confidence in the UK’s wine industry. They export half their produce to international markets, with Norway being the top destination. The scale of investment and the ambition are inspiring and yet, exactly as hon. Members have said, we are probably only scratching the surface of what is possible. The opportunity for growth in relation to both domestic and international investment is enormous and absolutely aligns with the Government’s broader mission of boosting economic growth and global trade.”
Indeed, many fine words were exchanged during the debate, and now we wait with bated breath to see what actions arise from them.
The WineGB Export Council Chair, Chris Unger, spoke to Vineyard Magazine about the current activations that the industry body is engaged in.
“As a wine producing nation we tick a lot of regional development boxes; inbound tourism, employment and so forth. But we get very little support directly from government for taking the brands into export, so we’ve had to adjust our export strategy based on the fact that there is limited support.
“The support we do get is in market through the Department for Business and Trade or the Foreign, Commonwealth & Development Office (FCDO) where they can enable us and facilitate market tasting events for producers. We have 15+ producers heading out to Copenhagen and Helsinki in September. Both those events are being hosted in the local embassies. The FCDO will provide us with the embassy space. They’ll help curate the lists of guests and invites.
“Where we have had direct investment, it is very specific to the food and drinks attaches that are operating in markets. We might get an approach from say a country looking to promote drinks from the United Kingdom. There may be Scotch or Welsh whisky and English wine will come up as part of those showcases.
“Generally speaking, they are user paid activations. Any producer who’s going there has to fund part of it. There is a little bit of risk in that because our objective at WineGB is about category-wide activations, but with the user pay approach you’ll often get the same producers going into market. It’s those that have got budget. I don’t want it to become an echo chamber of the same producers taking the limelight. We really want to be able to provide a pathway for new-to-market exporters to be able to come in and present their wines as well. The strength of the category is the diversity of the category.
“This is really where we need further support from government to enable those smaller operators that are making some remarkable wines to come into market. To a certain degree that happens in Norway. There’s such a desire to explore the category that you can sell half a pallet into Norway through the monopoly.
“In the big markets like the US, you really do need significant budget even to get brand recognition. We’re going up against some of the ECC countries where they’ve got budgets that we will never have in the foreseeable future. We have to box clever, we have to be a little bit smarter about how we activate in markets. For example, there are a number of producers who are looking at how they can come together as a collective in the US under the banner of WineGB, but it has to be almost exclusively funded by the producers to make it work.”
https://hansard.parliament.uk/commons/2025-06-25/debates/C368F7D3-7165-4CAD-ACB7-D4C6C832CCB1/EnglishWineProduction
Prowein
Establishing a wine brand takes decades
Vineyard Magazine spoke to Mark Driver, the founder and owner of the Rathfinny Wine Estate in Sussex to find out more about how plans for export have been progressing. Rathfinny is a long-established wine exporter, in relative terms.
In overseas markets like Japan, individual wine brands like Rathfinny are forging a market for English sparkling wines
In 2013, Decanter quoted you as aspiring to 50% of your production going to export, once the expansion of the winery was complete. How has that progressed?
We’re not quite there yet – currently exports account for approximately 30% of our sales by volume into the trade.
We’re exporting into fourteen different countries around the world and have great distributors in places like Scandinavia, the Netherlands, as well as Japan, South Korea, Hong Kong and the south east states of America. We’re always keen to hear from others.
What are the current challenges and opportunities around English wine export?
The biggest challenge is category recognition. Whilst English wine gets fantastic coverage in the press in the UK, we get very little press coverage overseas. We’re one of the only English wines imported into South Korea, when we visited last year we didn’t see another English sparkling wine in the market. English sparkling does well in Norway, but less so in Sweden.
In overseas markets like Japan, individual wine brands like Rathfinny are forging a market for English sparkling wines. Collectively, the English wine industry has a pathetically low budget compared to other wine regions to establish markets for English wines. UK Government grants are restricted to helping with flights and attending wine fairs. What we really need is a large marketing budget like Wines of Australia have in Europe if we are to stand any chance of building overseas markets for English wines.
Tokyo masterclass with the Rathfinny owners
Rathfinny in Toranomon, Tokyo, Japan
Hong Kong launch night
Mark and Millie Driver at a winemakers dinner at Louise Restaurant in Osaka, Tokyo Japan
“We need someone in government to realise that our nascent wine industry is of critical importance and deserves greater support to develop markets overseas for our amazing wines, and promote wine tourism”
What has the feedback been from foreign buyers?
They love the wines; the purity of fruit, the delicate bubbles and appreciate the long lees aging, however, our buyers are trying to convince customers to buy an English sparkling wine rather than a bottle of Champagne. Establishing a wine brand takes decades. It requires a coordinated marketing effort with a substantial budget, which as an industry we don’t have.
Do you think the industry is being supported adequately when it comes to export?
No – We get kind words from Government, but we’re not seen as important. The whole agricultural sector has been ignored by the current government. We need someone in power who grasps that English wine could become an industry of national importance.
In France, the wine industry is considered to be of critical importance. It employs over half a million people, generates significant tax revenue and is the country’s second-most important export after aeronautical engineering.
The English wine industry already employs several thousand people in the rural economy. We generate significant tax revenue. As exports continue to grow and imports are substituted for domestically produced wines, we’re helping address our balance of payments deficit with the rest of the wine making world.
We need someone in government to realise that our nascent wine industry is of critical importance and deserves greater support to develop markets overseas for our amazing wines, and promote wine tourism. After all, wine tourists spend more money than normal tourists and will take the knowledge of the brands home with them.
Sarah and Mark Driver
Sponsored
Targeted and strategic approach
One of the biggest exporters by percentage is Hattingley Valley Wine in Hampshire. Hattingley Valley Wine is currently making around 35% of revenue from export, in contrast to the industry average of 8%-9%. Hattingley Valley sell wine into 18 countries, and are the largest English sparkling wine exporter to Norway through the Norwegian monopoly. Chris Unger, Sales and Marketing Director, exchanged his WineGB hat for the Hattingley one and gave Vineyard magazine a little more detail.
Which markets are you selling into right now?
From a sparkling wine perspective, we are very strong in Norway. We've got all of our core range listed within the monopoly now, which is really a dream scenario. And all three of those core wines are performing in growth. We've just picked up a tender for our Blanc de Blancs which we're launching in November. That's what they call a category two listing – selling across 250 stores – so that's a big one for us.
The next biggest for us is the US, despite all of the headwinds with the macroeconomic environment, and it is my focused growth market. We see a lot of opportunity there despite all the turbulence. We've been in the US since 2017 and it has been very much up and down, but there is latent interest in the category.
A lot of people have heard about English sparkling wines but they haven't necessarily tasted them or had access to them. We need a targeted and strategic approach of having strong importer and distributor relationships to build up a groundswell but it is a long term project. It's not just going to be like flicking a switch and we're suddenly going to be selling a million bottles. It's that kind of old school boots-on-the-ground approach. Get wine into people's glasses, share the narrative, share the story. That takes a long time and it's expensive but it is often the most effective way of starting the momentum behind the category that we need.
How do you manage the business of exporting?
At Hattingley we run a really lean ship. I'm directly responsible for exports. That would make up probably 30% of my time and I'm out of the country for about 40 days a year. For example, throughout September I'll be in Denmark, Finland, Austria twice across four different cities, Norway and then I'll be in Switzerland. But they're not big trips and they're very much in collaboration with importer-distributors to maximise it. For the bigger trips out to the US usually I'll have to go out for two weeks to make it worthwhile. They are a combination of traditional knocking on doors, trade work, pre-arranged dinners and similar events. They are planned six months in advance just because they are expensive and they need to really have a significant ROI.
What is the key to export success for Hattingley?
We're quite lucky that we've had relatively long term relationships with our partners. In Norway we've been with our importer for seven years. And we've been working with the same person who changed from one importer to another for longer than that. In Japan, we've been with the same importer since 2016.
We need a partner who understands us as a brand and our approach to going into the market. Because it doesn't matter how much time you spend out there – if you don't have that effective route to market, you're pushing water uphill. For any new exporter, the fundamental step is to make sure that you're going to have someone who's going to genuinely represent your brand as an extension of you as a team.
We want them to be part of our family. We want them to completely understand the brand and our approach to how we want the wines taken to market because we rely on them so heavily for doing a lot of that heavy lifting.
Hattingley Valley at Prowein
Tertiary aromas in wine
What have croissants and coffee got to do with it?
A recent road trip to Bordeaux, fuelled largely by coffee and the (very) occasional croissant, reminded me how small choices in roasting or baking can transform simple ingredients into something layered and complex. The same is true of wine: beyond the vineyard’s fruit-driven primary aromas and the winemaking-led secondary aromas discussed previously lie the more elusive tertiary flavours, revealed only with time in barrel or bottle.
As harvest gathers pace, crews working long shifts in vineyard and cellar are often fuelled by caffeine well into the early hours. The relentless cycle of pick, press, clean, repeat can leave even the most seasoned teams running on autopilot. Yet the true reward lies down the line, when patient viticultural and winemaking choices reveal themselves in bottles of depth and character.
In reds, vibrant berry evolves into dried fruit, leather, cedar and tobacco. Whites shift from citrus to honey, toast, nut and petrol. Sparkling wines gain richness from extended lees ageing, delivering brioche, hazelnut and cream – a hallmark of English sparkling wines, where crisp acidity sets these tertiary notes in striking balance. These changes arise from a blend of processes:
◆ Oxidation (nutty, caramelised notes),
◆ Tannin and pigment polymerisation (softer mouthfeel, brick-red hues),
◆ Maillard reactions in sparkling wines (biscuit, roasted character),
◆ Wood interactions (spice, vanilla, toast).
While oak remains the classic tool, amphorae, staves and alternative vessels offer different balances of oxygen and flavour. Just as important is the closure, whose oxygen transmission rate determines whether a wine ages gracefully or prematurely oxidises. For producers, the challenge is part science, part patience. Trials with vessels, closures and ageing regimes are essential, but so too is knowing the market.
While the influence of winemaking practice on tertiary character is well documented, recent studies now highlight how vineyard management – from water and nitrogen balance to canopy shading and harvest maturity – might influence how wines develop both in barrel and bottle. Opposite, I’ll explore some of the most interesting findings and reviews, drawing together current understanding and pointing to the new research areas being investigated.
The more elusive tertiary flavours are revealed only with time in barrel or bottle
Vineyard foundations: setting up the future
The vineyard does more than shape primary fruit – it determines the precursors that later unfold into tertiary complexity. Balancing the stresses the changeable weather brings is critical for vineyard managers to proactively influence the wine style, as the saying goes you make good wine from good grapes. Some of the recent papers I have looked at highlight how management in the vineyard can affect the wines outcome.
Water and nitrogen balance
Studies in Bordeaux show that moderate water deficit can enhance the eventual “ageing bouquet” of truffle, cedar and undergrowth in reds (Picard et al., 2017; Le Menn et al., 2019). By contrast, excess nitrogen has been associated with elevated dimethyl sulphide (DMS) in aged wines – intriguing in trace amounts but overpowering when dominant (Samaniego Solis et al., 2024).
In the UK, assessing yeast-assimilable nitrogen (YAN) is not yet routine at many vineyards, and growers often work with rules of thumb rather than detailed laboratory data. Much of the available nitrogen is rapidly consumed during the lag phase of fermentation, meaning decisions made in the vineyard carry long-term consequences.
This season has provided a useful contrast: this sun-drenched summer of 2025 has sharply differed from the cooler, wetter conditions of last year. Sunshine and warmth alter vine water stress and nitrogen uptake, shaping the pools of precursors that will only reveal themselves years later in the tertiary complexity of the finished wines.
Light and canopy management
As discussed in a previous article, sunlight exposure drives carotenoid breakdown, feeding norisoprenoid precursors such as TDN and β-damascenone. These compounds only become apparent with bottle age, contributing the familiar petrol or honeyed notes seen in Riesling and Chardonnay. While Riesling plantings remain limited in the UK, it shares a genetic pathway with the more widely planted Bacchus, meaning similar mechanisms may influence ageing potential here.
Trials in Franciacorta showed that shading nets reduced norisoprenoid accumulation, while heavy leaf removal increased it (Ghiglieno et al., 2023). Complementary Riesling studies using photoselective shading confirmed the direct impact of vineyard light exposure on TDN levels (Grebneva et al., 2022).
Harvest maturity and amino acids
Amino-acid levels at harvest influence Strecker aldehydes, which drive nutty, malty and meaty complexity over time (Bueno et al., 2018). Work on Moristel (Arias-Pérez et al., 2022) and Savvatiano (Miliordos et al., 2025) shows how vintage and maturity shape amino-acid pools, steering long-term flavour outcomes.
Takeaways for growers
◆ Aim for moderate water stress, not extremes.
◆ Manage nitrogen carefully to avoid runaway DMS.
◆ Canopy management in hot years to temper TDN in whites.
◆ Monitor amino acids/YAN at harvest for age-worthy programmes.
Winery influences; orchestrating to greatness
Once fruit arrives in the cellar, winemaking choices set the trajectory for how vineyard precursors are expressed and evolve.
Oxygen management
In barrel, micro-oxygenation builds aldehydes and polymerises tannins, softening colour and mouthfeel. At bottling, however, oxygen becomes a risk factor. Excess dissolved oxygen accelerates decline, while too little can stall development. Closure research (Suhas et al., 2025; Mota et al., 2025) highlights how oxygen transmission rate (OTR) differs between corks and screwcaps, shaping long-term evolution.
Vessel choice
Oak species and toast levels contribute distinct signatures: French oak subtle spice, American oak vanilla and coconut, acacia and chestnut their own typicity. Amphorae and concrete offer slow oxygen ingress without oak overlay. Each vessel is, in essence, a different “brew method” for grape precursors.
Lees and Maillard reactions
In sparkling wines, extended lees ageing promotes nutty, biscuity tertiary character through Maillard chemistry between amino acids and sugars (Charnock et al., 2022; 2023). Tirage yeast, tirage closure and dosage sugar type all modulate the balance, offering precise control over tertiary depth.
Closures and ageing arcs
Far from neutral, closures shape trajectory. Long-term OTR and NMR studies (Leleu et al., 2025; Suhas et al., 2025) confirm corks and screwcaps age differently, with substantial stopper-to-stopper variation. Matching closure choice to intended release timing is critical.
Takeaways for winemakers
◆ Select closures by OTR, not cost alone.
◆ Trial vessel diversity to fine-tune tertiary development.
◆ Use lees time and dosage experiments to modulate sparkling complexity.
◆ Track dissolved oxygen carefully at bottling – small margins matter over years.
In conclusion
Just like the boulangerie and café there’s a fine line between delicious and overdone, wine’s tertiary character rests on many small decisions: vineyard water stress, nitrogen status, canopy exposure, harvest maturity, oxygen management, vessel choice and closure. Each step contributes to whether a wine evolves towards earthy depth, nutty savour or honeyed elegance.
For drinkers, the reward is the complexity of a mature wine. For growers and winemakers, the process is disciplined and patient, demanding long-term vision rather than instant gratification. It’s worth remembering that aged wines also require capital, storage, and consumers willing to wait. While the current market often prizes freshness and immediacy, cycles change – as with fashion, what was once overlooked can return as cool, reinvented and reinvigorated. Tertiary aromas are part of that rhythm: the proof that flavour is never an accident, but the slow unfolding of time, choice and craft.
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
New website launched with improved navigation and content
WineGB branding update completes its process with a new website. This should help members, trade, the media, and consumers to better understand the category and the work of WineGB.
The most important changes are for members. In their section members will find:
◆ A whole new way to find resources in the Knowledge Hub and pages related to Viticulture, Wine Production, Business Tools, Sustainability and many others where our information is filtered to members’ interests;
◆ That the Grape Press Magazine has become the Grape Press Blog, meaning it will be easy to find up-to-date insight.
◆ An easier way to book on to webinars and events;
The public website represents our work better to trade, media, politicians, and also consumers. We have considered the pathways for all of these users meaning that they can find:
◆ The Producer Directory has become the Wine Map, rebranded and providing a postcode and area search making it simple for people to visit a vineyard and find a wine;
◆ A Join Us page for potential members that outlines all of our work and how we boost your business. It is simpler to understand and has a streamlined application (we hope it is good enough that you will be willing to recommend us to others);
◆ A link to patron Bottlebooks’s interface so customers can click through to learn about your wines and hopefully buy your products;
◆ A proper outline of why we are an attractive industry to join and how to build a career.
We made the decision to make the changes as during the strategic review in 2024 members told us that they couldn’t find information that we have online, that the navigability was poor, and we weren’t telling our story as a sector or trade body to our audiences.
The website design was created by Oak Creative, a WineGB patron, who have provided a superb service in developing our thinking and building from our branding. This has bought to life the work of Barlow & Co who redesigned our suite of logos and collateral and supported the new category wide campaign ‘Create New Traditions –Drink English and Welsh Wines’.
WineGB membership entitles you to £20 off any packaging order that is £150 ex vat or more from WineGB Gold Patron WBC. Join WineGB today and enjoy exclusive member benefits.
WineGB celebrates its biggest National Trade & Press Tasting
Despite the unforeseen transport challenges of the tube strike, WineGB has pulled off its most successful National Trade & Press Tasting to date. With over 80 producers and 500 trade and press visitors in attendance, the new and improved tasting showcased the incredible quality and diverse range of wines now produced within the British Isles.
One of the highlights of the tasting was the launch of the inaugural WineGB Trade Ambassador scheme, designed to spotlight the exceptional work being done across the on and off trade to champion English and Welsh wines.
WineGB shortlisted 20 candidates from over 70 applications, with the final 14 Ambassadors chosen by members of WineGB’s Sales and Marketing Working Group. The selected group represents a vibrant cross-section of the industry – from independent wine bars and Michelin-starred restaurants to national retailers – all united by their passion and commitment to English and Welsh wines.
“Sunset over the Vineyard – Bantham Vineyard” by Manon Fosburgh was crowned the winner of the 2025 WineGB Photography Competition.
Adrian Crookendale from Saffron Grange Vineyard was awarded the Vintners’ UK Wine Apprenticeship.
Nicola Bates, CEO of WineGB commented:
“We are absolutely delighted with the success of this year’s tasting, the calibre of visitors, and the storytelling through the masterclass and seminar programme. It ensured that there was much to celebrate at our community event of the year and renews our confidence in what we can achieve working together as a sector This Trade Tasting put our Create New Traditions – Drink English and Welsh Wines campaign front and centre, and we have certainly made a new tradition of this years showcase. Wine writer Jamie Goode commented: “While it’s not the easiest time to be selling wine, there was a lot of buzz and positivity at the tasting. I tasted some amazing wines, and with what looks like a really good 2025
16 September 2025 Curious Vines Panel –The Route to Leadership, Women Leading the Way in Wine
22 September 2025
WineGB Members’ Webinar –Customer Acquisition and Retention
19 November 2025
vintage on the way, I’ve got bright hopes for the future of GB wine.”
Ian Harris MBE from the Vintners’ Company commented: “The industry is clearly in good shape, and everyone was optimistic in spite of the challenges we are all facing. Also well done to everyone who ignored the Tube strike, it was good to see so many key industry figures there.”
“Sunset over the Vineyard – Bantham Vineyard” by Manon Fosburgh
Kirkland UK is official UK supplier for RootWave
Kirkland UK a specialist supplier of equipment to the UK fruit industry is the new official distributor for RootWave electrical weed control products in the UK. The new partnership will see Kirkland UK distribute RootWave’s tractor-powered eWeeding machines for use in orchards, vineyards and bush fruit.
The RootWave system uses electricity to boil weeds and their roots. This makes electrical weeding extremely effective and, because it is non-chemical and does not disturb the soil, it is compatible with conventional, organic and regenerative farming systems.
RootWave’s eWeeding technology is a cost-effective and highperformance solution, creating financial and environmental benefits, while supporting better quality fruit crop production.
Tom Archer, Head of Sales and Marketing at RootWave said: “We
are delighted to partner with Kirkland UK to provide fruit growers a formidable weed control solution. Kirkland UK is a vastly experienced and well respected supplier to the UK fruit growing sector and this partnership will ensure growers receive a top class product and excellent aftersales service.”
Kirkland UK Managing Director, Scott Worsley said: “RootWave delivers a highly targeted, electric-based weed control solution that integrates seamlessly into orchard and vineyard systems. We are proud to supply this technology to UK growers who need effective, non-chemical options that protect tree and vine roots, and meet the increasing demand for organic and sustainable practices.”
For more information visit www.rootwave.com and Kirkland UK.
Agri-robotics safety training to meet British standards
A new suite of LANTRA accredited online training courses will help manufacturers, dealers, owners and operators comply with the recently introduced British Standard Code of Practice for the use of autonomous mobile machinery (AMM) in UK agriculture and horticulture.
Developed by Ei OPERATOR, one of the UK’s leading agricultural online training providers, the courses have been welcomed by the industry and experts who developed the Standard.
The Code of Practice was introduced to boost the growth of autonomous operations in the UK’s farming and horticulture sectors. Providing a standard to which everyone can work helps to end uncertainty and provides the confidence potential users need to invest.
Ei OPERATOR AgriTech online training provides a significant step forward by helping those looking to adopt autonomous mobile machines to comply with the Code of Practice and operate safely.
Key factors for compliance include addressing the impacts for
existing health and safety legislation, understanding the new risks autonomous machines pose and having the necessary skills to mitigate those risks. Formal, accredited training helps all those involved with AMM to understand their responsibilities, as well as providing assurance the business is compliant.
Four separate courses are designed to provide information and training for all levels of operation. While mainly designed for businesses and their staff adopting autonomous mobile machinery, they are also suitable for researchers, manufacturers, dealers and distributors working in the UK, who also need to comply with the Code of Practice.
Course choices include:
◆ An introduction to the safe use of autonomous machinery.
◆ Safe integration of autonomous machinery.
◆ Safety and risk management for autonomous machinery.
◆ Operational planning and site design for autonomous machinery.
Winter pre-pruning
The Provitis Pre Pruner is sometimes called a barrel pruner. This tool swiftly cuts 50cm or so from the top of the canopy significantly reducing the time, cost and effort of doing the job by hand. A series of overlapping dishes and blades cut and drop the prunings at forward speeds of up to 10kph. The dexterity of the mast and controls provides for precise positioning of the tool over the trellis with drivers usually setting the tool vertically over the vines with the bottom blade just above the top bud of next year’s fruiting cane so as not to damage it, normally this means cutting just below the top pair of parallel wires.
Removing the clinging tendrils on these wires is a significant step forward in efficiency by hugely reducing the time and effort expended when tugging and pulling branches out by hand. According to user reports 15,000 to 20,000 vines can be pre pruned in an eight hour to 10 hour day
depending on row length and operator comfort.
The Provitis Pre Pruner module is one of many modules which can be attached to the mast (e.g. trimmer and deleafer) rendering investment in a different mast for each tool unnecessary.
The mast itself enables the module to be positioned for height, offset and tilt exactly where needed over the canopy. The in cab controls can be either provided by Provitis as part of the overall kit, or on the tractor if it has sufficient facilities, however the Provitis system is often preferred as it is simpler to fit and use requiring only two hydraulic hoses to be connected to the tractor and it also has the additional advantage of having a future proofed control box pre-loaded should more tools be added to the mast at a later date.
The Provitis controls are easy to use and designed to give utmost precision. The multi-purpose functionality of the mast also
means that if you already have one of their masts then it is possible to hire only the Pre Pruner head or other modules from Vitifruit Equipment which can be very useful for smaller vineyards on a tight budget.
Generally all these trellising tools are used on the more powerful vineyard specific tractors, however it is also possible to use them on smaller tractors with a little advanced planning as it is necessary to check the oil flow and general specifications of each tractor. More information is available: www.provitis.fr and follow the link to “Wide Spaced Vineyards” then “Pre Pruner MP 122”.
INTELLIGENT UNDERVINE WEEDING
With the ID-NAMIC Undervine Weeder, Intelligent, Electrohydraulic, and Ecological
Say goodbye to herbicides and hello to precision.
The ID-NAMIC series from ID David delivers game-changing undervine weeding that’s fast, reliable, and gentle on your vines. With up to 12 km/h working speed, advanced sensorcontrolled arms, and fully reversible mounting, it’s the perfect tool for modern, eco-conscious viticulture.
Designed for:
Vineyards, orchards, and row crops needing high-performance in-row weeding
Growers who want to reduce chemical use and improve soil health
Operators looking for speed, safety, and control
Contact our sales team for more information: 01245 322733
Key Features:
Parallelogram + Radial Action: Exclusive 2-in-1 movement system for unmatched adaptability
ID-Control Joystick: Operate all electrohydraulic functions with precision and comfort
Reversible & Extendable Frame: Front or rear
Plant-Safe Sensor Arms: Work between vines from just 1cm diameter
Eco-Friendly & Low Carbon: Zero disturbance, non tillage tools available
Quick Tool Changes: Modular setup with rapid coupling for ultimate flexibility
www.itascawines.com