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OCTOBER 2026
Let’s go
Aligoté 2,300 Aligoté vines planted at Fairgrove Vineyard in Essex
INSIDE The use of cover crops supports soil health and biodiversity
SFI 2026: What’s in it for vineyards?
New Kent sparkling wine launches with a powerful story of hope
Everyone’s talking about resilience. We’re helping fruit growers build it. This autumn, we’re offering 100 growers a free one-to-one crop walk with an Agrii agronomist.
Bring us the questions. We’ll bring practical experience, local agronomy expertise and insights from our extensive research and trials programme.
It’s an opportunity to walk your farm, talk through what’s on your mind and get a fresh perspective on the challenges and opportunities ahead.
No obligation. Just a useful conversation about your business.
Here to support you, season after season.
Book your free farm walk today. Coffee included. (in a free YETI flask)
SKILLS PLEDGE TO THE WINE INDUSTRY Plumpton College, the UK’s longestestablished wine education provider, is renewing its commitment to the English wine industry with a further £500,000 of fully funded training available to wine businesses and professionals. Following the success of the inaugural Skills Pledge to the Wine Industry announced in January, Plumpton College will once again provide free access to a wide range of industry-focused short courses, reinforcing its long-term commitment to supporting the people, skills and expertise that underpin the continued growth of the English wine sector. The Plumpton College Skills Pledge to the Wine Industry will provide £500,000 of fully funded training from October 2026 to July 2027, giving eligible wine businesses and professionals the opportunity to develop their knowledge, strengthen their capabilities and invest in their future without the usual financial barrier associated with professional training. As the UK’s national centre of excellence for wine education, Plumpton College offers a comprehensive portfolio of specialist courses covering every stage of the wine journey – from vineyard to bottle and beyond. Courses available through the 2027 pledge include Food & Wine Pairing, Introduction to Wine Chemistry, Identifying and Managing Wine Faults, Intensive Principles of Vinegrowing, Intensive Principles of Winemaking and Intensive Sparkling Winemaking, alongside a broad programme of other practical and technical training.
For further information contact enquiries@plumpton.ac.uk
Plumpton College backs English wine industry with £500,000 training pledge for second year. The programme is open to eligible established producers, new entrants and wine trade professionals, and businesses can use the funding to support the development of both individuals and teams. Vice Principal for adult courses Jon Searle commented: “We are delighted to be continuing the Skills Pledge for a second year. The overwhelming positive response to the initiative demonstrated the appetite across the industry for high-quality, accessible training, and we are proud to be able to make this commitment again. “Continued growth and resilience depend on having the right skills, knowledge and expertise across the sector. By investing in people, we are investing in the future of English wine. “Our aim is not simply to respond to the challenges facing the industry today, but to help businesses and individuals prepare for what comes next – embracing innovation, improving quality and productivity, and building a stronger and more sustainable industry for the future.” With no limit on the number of courses an individual or business can book, the initiative is designed to encourage sustained professional development and knowledge-sharing across the industry. However, an individual course cannot be repeated by the same participant. Courses must be booked and attended between October 2026 and 31 July 2027. Places are expected to be in high demand and participants are encouraged to book early.
Although the training is fully funded, a refundable credit card deposit is required at the time of booking to secure a place. The deposit is returned following attendance, helping to ensure places are used and the fund delivers maximum benefit to the industry. Jon added: “We know that training can sometimes be one of the first things businesses have to reconsider when budgets are under pressure. By continuing this pledge, we want to remove that barrier and give businesses the opportunity to invest in their people. “We are proud to stand behind the English wine industry for a second year and to play our part in developing the talent that will shape its next chapter.”
Plumpton College offers a range of learning opportunities to suit your goals, from the free Skills Bootcamp Vineyard Operative for eligible East Sussex residents, to degree programmes and internationally recognised WSET qualifications.
Further details, including eligibility criteria, course availability and full terms and conditions, are available via the Plumpton College website.
VINEYARD for viticulturists in Great Britain
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NEWS 8
New Kent sparkling wine
www.vineyardmagazine.co.uk
‘Figgy’s Fizz’ launches with a
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powerful story of hope
EDITORIAL Editor: Rebecca Farmer vineyard.ed@kelsey.co.uk Features: Malcolm Triggs GRAPHIC DESIGN Jo Legg Flair Creative Design jo.legg@flair-design.co.uk ADVERTISING & MARKETING Jamie McGrorty 01303 233883 jamie.mcgrorty@kelsey.co.uk PHOTOGRAPHER Martin Apps www.countrywidephotographic.co.uk MANAGEMENT CHIEF EXECUTIVE OFFICER: Steve Kendall DIVISIONAL MANAGING DIRECTOR: Fiona Mercer PUBLISHER: Jamie McGrorty RETAIL DIRECTOR: Steve Brown SUBSCRIPTION MARKETING MANAGER: Claire Aspinall PRINT PRODUCTION MANAGER: Kelly Orriss
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First red wine to complete the Stopham Pinot Trio
REGULARS 10
The Vine Post A vineyard manager’s Autumn survival guide.
20 Wine matters Black Chalk launches HiDE 2021 and an English wine guide launches.
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All things agronomy From final picks to winter preperation.
45
Agronomy diary SFI 2026: What’s in it for vineyards?
46 Representing you International tour creates commercial opportunity.
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DISTRIBUTION
Creating species-rich wildflower habitats faster
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A world view
The ultimate Autumn wine list England never had.
38
Spreading the word about
Kelsey Media 2026 © all rights reserved. Kelsey Media is a trading name of Kelsey Publishing Ltd. Reproduction in whole or in part is forbidden except with permission in writing from the publishers. Note to contributors: articles submitted for consideration by the editor must be the original work of the author and not previously published. Where photographs are included, which are not the property of the contributor, permission to reproduce them must have been obtained from the owner of the copyright. The editor cannot guarantee a personal response to all letters and emails received. The views expressed in the magazine are not necessarily those of the Editor or the Publisher. Kelsey Publishing Ltd accepts no liability for products and services offered by third parties. Kelsey Media takes your personal data very seriously. For more information on our privacy policy, please visit https://www.kelsey.co.uk/privacy-policy/ If at any point you have any queries regarding Kelsey’s data policy you can email our Data Protection Officer at dpo@kelsey.co.uk
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FEATURES
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If wine is an international language, Victoria Sheldon is on a mission to make sure as many people as possible can speak it.
Front cover image: © Martin Apps, Countrywide Photographic
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CONTENTS Features WineGB Trade and Press Tasting
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The impressive venue enabled plenty of space to engage with all the producers and created an atmosphere that was both positive and enthusiastic.
Vineyard & Winery Show
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Vineyard magazine is proud to introduce new exhibitors to the Vineyard & Winery Show held on the 25 November 2026 at Maidstone in Kent.
Imagining the future
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Vineyard magazine visited Fairgrove Vineyard in Essex where 2,300 Aligoté vines were planted in May 2026.
Holistic approach to stewardship
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The increasing popularity of regenerative agriculture has seen a steady increase in vineyard managers introducing cover crops to their vineyards.
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From the editor
“Summer ends and Autumn comes, and he who would have it otherwise would have high tide always and a full moon every night.” Hal Borland (Author 1900-1978)
This month has made me think about how quickly the grass has turned from brown to green. From staring at vast swathes of England and Wales that were simply brown there is now in most places at least a hint of green. The resilience of grass to withstand the harshest of conditions and then return to flourish is a good lesson for all of us. This growing season has seen tremendous difficulties for the agricultural industry as a whole – war, drought and rising input costs to name but a few – Spring frost events were a particular difficulty for many in the viticultural sector and yet at the WineGB trade and press tasting the mood was still remarkably upbeat with new wines released and growers talking about the earliest harvest on record already being underway. One particular theme this month has been the move to plant varieties that are a deviation from the expected. There have been discussions about wines that include PIWI varieties such as Cabernet Jura and Sauvignon Soyhieres, and also wines that are made from English and Welsh grown Cabernet Franc and English grown Gerwurtztraminer (see page 12). According to official figures there are now over 99 vine varieties planted in England and Wales. This figure is possible because there is a lack of restrictive legislation and there are also a number of brave and imaginative growers in the viticultural industry of England and Wales. Pioneers not afraid to take a step into the unknown. A visit this month introduced a commercial planting of Aligoté (see page 30), in the county of Essex, and this reminded me of the plants that have been seen to thrive across the recent summer. From observation, plants such as Oleander, Verbena and Salvia are more commonly associated with areas of the globe that are warmer and drier than the maritime climate of England and Wales but this year they have been able to produce and maintain spectacular displays of flowers with little to no input. Vine varieties that are new to England and Wales may find the same success in the coming seasons but this is a waiting game. As the quote at the top of the page reminded me the summer season has officially come to an end and autumn has begun which opens a whole new world of wine (see page 16) so may I take this opportunity to wish you all a successful harvest 2026.
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NEWS
New Kent sparkling wine 'Figgy's Fizz' launches with a powerful story of hope Single-estate English sparkling wine created in memory of Christopher Figgis is now available. Figgy's Fizz, a premium single-estate, single-vineyard sparkling white wine from the newly established Figgis Family Vineyard, on Mount Ephraim Estate near Faversham, Kent, has been created by Sean and Steph Figgis and their son Alistair in memory of their son and brother, Chris, affectionately known as "Figgy", who sadly took his own life in October 2022 aged 18. Rather than allowing Chris's story to end there, his family have transformed their grief into something positive, creating a wine that celebrates life, community and connection while encouraging more open conversations around mental health and suicide. In support of The Listening Place, a donation of 50p from every bottle sold will be made by Figgis Family Vineyard to The Listening Place (Registered Charity No. 1164739). The Listening Place provides free face-to-face support for people struggling with suicidal feelings. Made exclusively from Chardonnay and Pinot Noir grapes grown in Figgy’s Field on the Mount Ephraim Estate, Figgy's Fizz is a sparkling white wine, made using the Charmat method, with a 12.5% ABV and an RRP of £25. There are 4,000 bottles of the 2025 vintage available from September through selected fine food retailers across Kent and the Figgis Family Vineyard website. The launch also marks an incredible achievement in English viticulture. Sean Figgis successfully produced drinkable wine from vines that were just 18 months old, something rarely achieved in commercial winemaking. Sean Figgis said: "We're incredibly proud to be launching Figgy's Fizz this September. We've worked hard to create a premium English sparkling wine that reflects both the quality of the fruit grown here
Figgy’s Fizz 2025
Tasting notes: A bright, lightly sparkling wine for any occasion. Crafted from Pinot Noir & Chardonnay grapes grown at our vineyard near Faversham, Kent, and made using the Charmat method, it is fresh, fruit-forward and wonderfully refreshing. Serving suggestion: Enjoy well chilled as an aperitif or alongside light dishes. ◆ ABV: 12.5% ◆ RRP: £25
Photos: Figgis Family Vineyard
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Buy now: www.figgisfamilyvineyard.com/shop Other stockists: selected fine food retailers across Kent.
OCTOBER 2026 | WWW.VINEYARDMAGAZINE.CO.UK
See us at the
About The Listening Place The Listening Place (TLP) offers face-to-face support for people who feel life is no longer worth living. It currently supports around 2,000 people on an ongoing basis each month across four London sites (Pimlico, Kings Cross, Hammersmith and Liverpool Street). TLP offers a warm, non-judgmental and completely confidential setting in which people can speak openly about wanting to end their own lives. Carefully selected and trained volunteers deliver fortnightly, 50-minute appointments, supporting visitors for at least three months and up to a year. TLP is open 12 hours a day, seven days a week, every day of the year except Christmas Day and New Year’s Day. Since the charity was founded in 2016, it has received over 45,000 referrals.
Vineyard & Winery Show November Stand J31
DESKTOP www.listeningplace.org.uk in Kent and the care that's gone into every stage of the process. "Being able to produce wine from such young vines has been an exciting achievement, and we're looking forward to people finally tasting it. "Figgy's Fizz is far more than a sparkling wine to us. It's a way for us to remember Chris - he loved farming and being outside – and we wanted to create something positive from an incredibly difficult time. We want people to enjoy the wine and share it with friends and family. If it helps even one person feel able to speak up or seek support, then we've achieved something truly worthwhile." Daniel Hall from the Listening Place added: "We feel privileged that Sean and Steph have chosen to work with us. There is such a moving story behind Figgy’s Fizz and with this partnership we can help deliver a message of hope.” As the brand develops, Sean and Steph also hope it will become a platform for raising awareness of suicide prevention and supporting charities working in this incredibly important area. The vineyard itself was established because of Chris, and every bottle carries his legacy. Produced from a single vineyard and a single estate, Figgy's Fizz reflects the quality and provenance increasingly associated with English wine, while offering consumers a deeply personal story behind every bottle. Figgy's Fizz will be available from September 2026.
Future product launches
The grapes from Figgy’s Field will be used to make sparkling wine, which will be available in 2027 in 40% cans and 60% bottles.
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Use plant protection products safely. Always read the label and product information before use. For further information with regard to the warning phrases and symbols refer to the product label. Cuprokylt® (MAPP 17079) contains copper oxychloride and is a registered trademark of Industrias Quimicas Del Valles, S.A. Frutogard® (MAPP 19105) contains potassium phosphonate and is a registered trademark of Certis Belchim BV. Vintec® (MAPP 20311) contains Trichoderma atroviride strain SC1 and is a registered trademark of Bi-PA NV/SA. Amylo-X® (MAPP 17978) contains Bacillus amyloliquefaciens subsp. plantarum strain D747 and is a registered trademark of Mitsui AgriScience International S.A./N.V. Cosine® (MAPP 16404) contains cyflufenamid and is a registered trademark of Nippon Soda Co. Ltd. Karma® (MAPP 16363) contains potassium hydrogen carbonate and is a registered trademark of Certis Belchim BV. Contact Certis Belchim on 0845 373 0305, e-mail info.uk@certisbelchim.com or visit www.certisbelchim.co.uk. © Certis Belchim 2026.
THE VINE POST
A vineyard manager’s Autumn survival guide
Preparing for a wet British winter
As UK autumns and winters become wetter, ground management becomes increasingly important. Heavy rainfall combined with saturated soils and regular machinery traffic can quickly lead to compaction and erosion. Where appropriate, autumn is an
Two of VineWorks viticulturists, Chris Buckley and Tom Reid, in a vineyard planning post-harvest activities Photo: Daria Szotek Photography, 2024
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Autumn is infrastructure season
Once harvest pressure eases, there is an opportunity to tackle infrastructure jobs that are difficult to fit into the summer programme. Posts and trellis should be inspected, wires repaired and tension checked, alongside maintenance of fencing, gates and access tracks. Young vineyards require particular attention. Guards may need repositioning, tutor clips checked and weeds controlled. Missing or failed vines should be recorded so replacements can be ordered for spring planting, or potted vines ordered for autumn infilling.
Planning pruning before winter
Although winter pruning may still be some way off, autumn is the perfect time to start planning. Different varieties, blocks and vine ages can require different pruning strategies. Identifying weak or vigorous areas beforehand gives teams a clearer understanding of what they are trying to achieve. For commercial vineyards, good preparation can make a significant difference to the efficiency of the winter programme. Knowing where additional labour will be required, where access may be difficult and which blocks need particular attention helps prevent valuable winter weather windows from being lost.
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Post-harvest work should begin with a thorough vineyard assessment. Harvesting can reveal problems that were less obvious during the growing season: damaged posts, broken wires, missing vines, drainage issues, poor vigour and areas where machinery has struggled. It is also an opportunity to review the season while it is fresh in everyone’s mind. Which blocks performed well? Where was disease pressure highest? Were there areas of uneven ripening, poor drainage or excessive vigour? Recording these observations now provides valuable information when planning next year’s programme.
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What happens after the grapes leave?
opportunity to establish or maintain ground cover to protect soil from erosion and improve its structure. However, cover crop decisions need to be site-specific. A vigorous cover may benefit an established vineyard but create unnecessary competition for young or weak vines. The objective is not to make every vineyard floor look the same. It is about understanding the soil, topography and drainage of each site and managing accordingly.
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The end of harvest marks the beginning of another critical period in the vineyard calendar, with managers working against short weather windows to prepare for the following growing season.
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DESKTOP www.vine-works.com ENVELOPE sales@vine-works.com phone-alt 01273 891777
Don’t forget the machinery
The post-harvest period is also a major machinery-management exercise. Harvest equipment needs cleaning and servicing, tractors require maintenance and implements should be inspected before the winter programme begins. UK vineyards place considerable demands on machinery. Mud, clay soils, wet grass and steep sites can all expose weaknesses that may not become apparent until the next operation is already due. A machine that is ready to go when the weather window appears can make the difference between completing an operation on time and waiting another week for conditions to improve.
The 2027 harvest starts now
It can be tempting to see autumn as the period when the vineyard finally begins to wind down. In reality, it is the start of preparation for the next season. For UK growers, successful vineyard management is often about making the most of limited opportunities. The weather will rarely provide perfect conditions for every job, so prioritisation, preparation and experience are essential. Vineyards that enter winter with healthy soils, functioning infrastructure, good drainage and a clear management plan are better positioned when spring arrives. Harvest may be finished, but the vineyard doesn’t stop. Autumn is when the focus changes from producing this year’s crop to preparing the vines, soil and infrastructure for the next one – one vine at a time.
NEWS
First red wine to complete the Stopham Pinot Trio Stopham Estate, the award-winning Sussex vineyard and winery celebrated for its aromatic white wines, has announced the official release of its highly anticipated 2025 Pinot Noir. This marks an exciting milestone for the estate as it expands its boutique portfolio into premium English still red wines and completes the Pinot range of Pinot Gris, Pinot Blanc and Pinot Noir. Crafted by head winemaker Simon Woodhead, the new Pinot Noir reflects the unique microclimate and sandy soils of Stopham vineyard, located in the South Downs National Park. The wine delivers vibrant red cherry aromas, subtle spice, and a velvety finish, showcasing the incredible potential of still red winemaking in the UK. "We are extremely proud to introduce this Pinot Noir to our lineup," said Simon Woodhead, Founder and Winemaker at
Leonardslee Family Vineyards is delighted to announce the launch of a premium new tasting room, located within Leonardslee House, at Leonardslee Lakes and Gardens. The Drawing Room at Leonardslee will offer tutored wine tasting experiences and wine tours during the day, with the opportunity for private dining events after hours. The design of the room will reflect the elegance of the brand, the beauty of the setting and has stunning views over the vineyard and Grade I listed gardens. The location of the tasting room within Leonardslee House will also capitalise on the existing footfall at Leonardslee Lakes and Gardens (190,000 in 2025) and visitors can elevate their experience with luxury accommodation or dining at the estate. Leonardslee Family Vineyards has experienced a very successful period with revenue growth up 51% in the past year (July 2025-June 2026). Having launched its English Sparkling wines in June 2024, this is remarkable second year growth with trade sales up 60%, and restaurant business from
◆ Product: Stopham Estate
Pinot Noir 2025, 12% abv
◆ Launch date: 1 September 2026 ◆ Price: £30 per bottle ◆ Where to buy: Available directly
via the Stopham Estate website, at the cellar door in Pulborough, and through select independent wine merchants across the UK. ◆ Food pairing: Pairs exceptionally well with duck, roasted mushrooms, or charcuterie.
Stopham Estate. "While Sussex is famous for sparkling and white varieties, our unique terroir and our warm summer in 2025 has allowed us to craft a still red wine with exceptional elegance, structure, and character. It is a true reflection of our passion for sustainability and precision in viticulture."
Impressive growth the Vineyard Kitchen up 128%. Popularity of the onsite wine tours and tastings has increased dramatically with cellar door sales up 98% and this has prompted the creation of the new tasting room within the luxury setting of Leonardslee House. Barry Anderson, Managing Director of Leonardslee Family Vineyards commented: “We are absolutely delighted with our recent sales growth, which clearly demonstrates the increasing strength of our brand and the hard work of our entire
team. English wine tourism is experiencing an incredible boom, and by combining award-winning wines with luxury accommodation and exceptional dining, we have created a true destination at Leonardslee. The launch of our new tasting room will be a fantastic asset, allowing us to elevate our guest experience further and unlock exciting new opportunities across the wider estate." The Drawing Room at Leonardslee will debut on 1 October 2026, with tasting reservations available online.
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WINEGB TRADE AND PRESS TASTING
Back British vineyards The WineGB Trade and Press Tasting took place on Monday 7 September 2026 at a brand new venue in central London. Just a stones throw from the world famous Borough Market No 1 Old Billingsgate Walk proved the ideal place for the wine trade to come together. With a mix of history and modernity the impressive venue enabled plenty of space to engage with all the producers and the growing stream of visitors packing the venue created an atmosphere that was both positive and enthusiastic. The WineGB trade tasting produced something for everyone and a seminar area added to the success of the event this year. Alongside a hospitality panel discussion and a tourism panel discussion visitors could also experience a Sensory Masterclass given by glass manufacturer Reidel. WineGB were emphasising the importance of the Back British
Vineyards campaign. With the message to back British agriculture, back British tourism and back British enterprise, the campaign is designed to ensure that the growing English and Welsh wine sector receives government support in the form of duty savings for cellar door sales. According to WineGB these savings would allow for businesses to reinvest for the future. The venue allowed space for so many vineyards and wineries 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 conversations regarding the 2026 harvest – in numerous conversations the harvest had << already begun and would soon be completed.
Mallard point have won numerous awards for their innovative packaging. The business also reuse grape mark to produce a vodka from the chardonnay and gin from the pinot noir.
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The Wharie Experience will launch a new wine later this year produced from PIWI variety Sauvignon Soyhieres planted onsite at the small scale vineyard. Grown without sprays and employing low intervention winemaking techniques the new wines from The Wharie Experience will be ones to watch.
The team at Stopham Vineyard launched a new wine the Stopham Pinot 2025. Produced from vines planted in 2007 the burgundy clones have produced a wine of exceptional quality. Simon Woodhead, owner and winemaker, at Stopham explained the wine had been kept in old oak barrels for six months. This is the first time Stopham have produced a Pinot Noir “We now have a trio of Pinot,” he said. Stopham vineyard have been producing Pinot Gris and Pinot Blanc for several years but Simon invested in a red wine tank for the 2025 harvest. “The frost system saved the crop this year and the Pinot Noir will be picked in just seven days time. The harvest will once again allow us to produce a single varietal Pinot Noir,” added Simon.
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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. Tom Barnes, Winemaker at Biddenden Vineyard, recalled at the WineGB Trade tasting that Matthew Jukes would always come along and ask him if he had anything new – Tom would always pull one out from under the counter that he had brought with Matthew in mind. With Matthew sadly passing away in August, Tom said it felt appropriate to still bring Matthew’s bottle. Tasted by the Vineyard team on the day, the pinot Noir will be available for tasting at The Vineyard & Winery Show on Matthew’s Wine Hub as an Editor’s pick. Nadim Safhar and his daughter Iman
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Chalkdown Wine could be described as an urban winery in a rural setting. Winemaker and owner Piotr Nahajski showcased traditional method sparkling wines produced from vines that are grown only 10 minutes from the winery. “The relationship between winemaker and grower is crucial to great wine,” Piotr explained. Chalkdown Rosé 2020 and Chalkdown Classic Cuvée are both award winning limited production wines. Piotr is an incredibly experienced winemaker who explained that his family once had a parcel of vines in the champagne region. In line with the wineries ethos that wines are released only when ready Piotr is patiently waiting to release a Blanc De Blancs.
W0683 Vineyard October Ad copy.pdf
Andy Beamish of Mallard Point which is four miles from the historic town of Stamford in England’s smallest county of Rutland explained that the vineyard had seen Veraison on July 11. Mallard Point offer a unique bottle return scheme for the aluminium bottles that contain their wines. The latest wine to be released is Crossing Lines 2025, a red wine made from Cabernet Jura. The Cabernet Jura grape is a PIWI varietal was first planted at Mallard Point in 2022. “I really agree with the concept of PIWI varieties and have not had to spray the vineyard during the 2026 season,” explained Andy. Made in a low intervention style utilising wild yeast and unfined and unfiltered, the resulting wine is a striking purple/ruby colour. The wine has a silky mouthfeel with berry notes and is priced at £25 retail. Plumpton College took the opportunity to introduce the trade to its new wine labels. Sarah Clarke, Wine Sales Manager and James Holmes Wine Business lecturer at Plumpton College were on hand to discuss the new labelling with the many interested visitors from wine writers to trade buyers. “This year is the centenary of Plumpton College and we wanted to highlight that the wines are an essential part of the college but also hold their own identity. The wines are made by an extraordinary winemaking team led by Deepika Koushik assisted by Eleanor Scott,” James explained. Sandy and Adam Booth from B58 winery were able to introduce visitors to B58 Red 2024 made from a blend of 30% Shiraz 30% Merlot 30% Cabernet Franc and 10% Cabernet Jura. The Tenant farmers on the Beaulieu Estate have utilised components from their strawberry growing business to enable the ripening of varieties that are traditionally associated with warmer areas of the world. With polytunnels and reusing the coir growing medium as a way of keeping the vines warm B58 also have a 100% Gerwurtztraminer and will be bottling a dessert wine in November. 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. The WineGB South East table showcased wines from Nine Oaks Vineyard, Warehorne Vineyard and The Brown Farmer. Regional wine tables provide a vital opportunity for smaller vineyards to showcase their wines to the wider trade. Nadim Safhar and his daughter Iman undertake all jobs by hand at their 1.5 hectare vineyard and Nadim explained how much they enjoy working with people from the local community on their farm in Canterbury. Nadim planted vines in 2021 and The Brown Farmer showcased two wines at the trade tasting, a Bacchus 2025 and a Rosé 2025. “I really enjoy white and rose wines and my family moved to the UK after World War II and in my previous working life I was a Harley Street dentist, so this endeavor represents a return to my farming heritage not in the Himalayan foothills but in the Kentish countryside,” said Nadim. Biddenden Vineyards in Kent have a long history and are well known for producing wines with a difference each vintage. Newly released is the Gamay Noir 2025 priced at £22.50 Biddenden only produce this wine in exceptional years. A chillable red the Gamay Noir is a limited production wine which is very fruit forward. General Manager and Winemaker at Biddenden Vineyards Tom Barnes said: “We have a new Pinot Noir made with American Oak we will release it possibly later this year or early in 2027.” Vineyard magazine team were privileged to be offered a tasting of this special wine which has outstanding depth and a balanced tannin structure.
03/09/2026
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15
A WORLD VIEW
Cooler weather styles Every year there seems to be a new guide to the ultimate summer English wine list, featuring bottles to enjoy in the sunshine alongside oysters, seafood, barbecues and long al fresco afternoons. These lists are typically filled with crisp, zesty whites, refreshing sparkling wines and lighter reds, with Bacchus, Pinot Gris, fresh Chardonnay and the sparkling trio often taking centre stage. But what about autumn? Wine lists are full of international options associated with cooler days and comfort food, from spicy Shiraz and Montepulciano to earthy Rioja and richer sparkling styles such as Crémant. When most people think of English wine, they think of summer. But is that perception causing us to overlook some of the country’s cooler weather styles? As Sunday roasts and hearty seasonal cooking return to the table, perhaps it is time to ask whether England has its own autumn wine list. While English wine is often marketed around summer, spring is associated with floral rosé, and winter has its own place for toasty sparkling wines. Yet autumn is when Pinot Noir comes into its own, oaked Chardonnay feels more relevant, skin-
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contact styles begin to shine, and sparkling rosé finds a more gastronomic role. Recognising these seasonal associations could help expand the English wine season, rather than limiting it to just one or two key periods of the year. To succeed in this transition, producers need to understand consumer behaviour, purchasing habits and market trends. This is particularly important as the wine industry continues to face changing drinking habits, economic uncertainty and growing competition from other categories, including cider during the autumn months. Using data and consumer insights can help producers position their wines more effectively throughout the year and identify new opportunities for growth. If English wine sales are heavily concentrated in summer, how can producers create relevance during autumn? Industry data suggests that consumer preferences begin to shift in September and October, with growing interest in more structured styles, including fuller-bodied whites, chillable reds such as Pinot Noir and more gastronomic rosé styles. As the seasons change, many drinkers start looking for
A ndr ea
tiveros Flores On
Andrea Ontiveros Flores, a sommelier and marketing & communications specialist from Alicante, Spain discovers the ultimate Autumn wine list England never had.
greater texture and wines that complement hearty dishes such as roast meats, root vegetables and comforting pasta. Consumer insights also point to a broader premiumisation trend across the wine category. Buyers are increasingly willing to spend more per bottle during the autumn and winter months, embracing a “drink less, drink better” approach. Combined with a growing preference for cosy indoor dining and seasonal entertaining, this creates opportunities for more complex and characterful wines. England has all the ingredients for a stronger autumn wine story. By moving beyond the traditional focus on summer styles and sparkling wine, producers can create demand year-round through restaurant partnerships, vineyard harvest experiences, direct-to-consumer initiatives, retail campaigns and seasonal point-of-sale strategies. Autumn may well prove to be one of the most exciting seasons for English wine.
What to drink as the seasons change Pinot Noir: The star of autumn ◆ Danbury Ridge Pinot Noir.
Essex (£40–£45) Widely considered the ultimate English autumn red, this Pinot Noir is produced in Essex’s Crouch Valley, one of the country’s warmest wine regions. Ripe dark fruit, forest-floor character and warming oak spice create a fuller, more structured style than many consumers expect from English Pinot Noir. Ageing in French oak adds notes of clove, nutmeg and toasted spice, making it a natural partner for roast meats, game and mushroom-based dishes. ◆ Gusbourne Pinot Noir. Kent (£55) Offering a refined interpretation of English Pinot Noir, this still red combines Burgundian elegance with woodland character and warming oak spice. Notes of Morello cherry, cranberry and wild raspberry are complemented by hints of clove, truffle and forest floor, while vibrant acidity keeps the wine fresh and versatile. It pairs beautifully with duck, guinea fowl, charcuterie and roasted autumn vegetables. ◆ Lyme Bay Pinot Noir. Devon (£27.50) Perhaps the most evocative wine on this list, this Pinot Noir captures the character of the late British harvest. Produced from Essex-grown fruit and crafted in Devon, it combines hedgerow berries with notes of damp earth, tobacco and autumn leaves. Its savoury, atmospheric style makes it an excellent match for pheasant, venison << and wild mushroom dishes.
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A WORLD VIEW Barrel-aged Chardonnay ◆ Danbury Ridge Chardonnay. Essex
(£36–£41) If any English white wine belongs on an autumn wine list, it is this Chardonnay. Produced in Essex’s Crouch Valley, it combines ripe orchard fruit with notes of poached pear, toasted nuts and subtle struck-match character. Barrel fermentation and extended lees ageing create a creamy, generous texture that pairs exceptionally well with chicken and leek pie, roasted pork and vegetable gratins. ◆ Gusbourne Chardonnay. Kent (£40) While Danbury Ridge Chardonnay is defined by power and concentration, this wine demonstrates the value of balance. Oak and lees ageing bring texture and gentle spice, while bright acidity preserves freshness and precision. Notes of toasted brioche, roasted nuts and citrus make it equally suited to seasonal comfort food and more refined dining.
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Sparkling beyond summer ◆ Rathfinny Rosé Brut. Sussex (£43)
Challenging the perception of rosé as a purely summer drink, this sparkling wine remains remarkably food-friendly throughout the colder months. Produced in a dry, low-dosage style, it combines cranberry, rhubarb and citrus peel with subtle oak influence and chalky minerality. It is an excellent partner for roast duck, pork dishes and mushroombased cuisine. ◆ Hambledon Première Cuvée. Hampshire (£75) This sparkling wine offers impressive depth and complexity. Extended lees ageing brings notes of brioche, toasted pastry and baked apple, while a small proportion of oak-fermented base wine adds subtle baking spice. It is particularly enjoyable with roast chicken, pork belly and savoury mushroom dishes.
Skin-contact wines
◆ Westwell Ortega, Skin Contact. Kent
(£25-28) One of the most distinctive styles emerging from the English wine scene, this skin-contact Ortega sits comfortably between a white and a light red. Notes of orange peel, bergamot and dried stone fruit are layered with chamomile and wild herbs, while skin contact provides a fine-grained, velvety texture. It works beautifully with roasted vegetables, charcuterie, mushroom dishes and gently spiced curries. ◆ Offbeat Wines Bacchus, Skin Contact. Salisbury (£28–£30) Showing a very different side of England’s signature grape, this skincontact Bacchus moves well beyond the fresh elderflower style traditionally associated with the variety. Tangerine peel, dried apricot, chamomile and candied ginger are supported by tea-like tannins and a savoury complexity that makes it an excellent match for charcuterie, game terrines and gently spiced curries. ◆ Tillingham Pinot Gris, Skin Contact. East Sussex (£35–£37) At the forefront of England’s natural wine movement, Tillingham produces some of the country’s most distinctive skincontact wines. Orange peel, bergamot, rosewater and dried stone fruit combine with a raw, rustic character shaped by low-intervention winemaking and traditional clay qvevri. Expect it to shine alongside miso-based dishes, herb-led cooking and roasted vegetables.
Champion of Change Love British Food, the organiser of British Food Fortnight, and its official retail partner, Morrisons, have launched the 2026 Community Competition to find and celebrate an inspirational individual, community group or organisation creating meaningful change through British food. The Champion of Change title recognises practical action that builds a deeper connection with British produce, through growing, sourcing, cooking, serving, educating or widening access. The competition runs as part of the 25th anniversary celebrations for British Food Fortnight, which takes place from Saturday 26 September to Sunday 11 October 2026. Entries are welcomed from across the supply chain, including foodservice, hospitality, manufacturing, retail, agriculture and horticulture, as well as education, healthcare, local governments, and community initiatives. Love British Food founder, Alexia Robinson, said: “In our 25th anniversary year, we want to find and celebrate people who are making a profound difference at a grassroots level. “That could be a community leader finding new ways to make fresh British produce more accessible, a farmer or grower building stronger links with their local community, a school or hospital putting more British food on its menus or a caterer helping people understand where their food comes from."
Specialist legal services for Vineyards & Wineries Agricultural matters Biodiversity Net Gain Borrowing against stored wine Employment matters Business sale/purchase/transfer/set up Planning permission Commercial property sales/purchases/leases Contracts advice/drafting/disputes Land sourcing/sales/purchases Grape broking/growing contracts Tenancy issues Wine storage arrangements
Who could be a Champion of Change? Judges want to hear about people, groups and organisations that are:
◆ Championing British produce in schools, universities, care homes,
hospitals, restaurants, businesses, farms or local communities.
◆ Making a measurable difference by reducing food waste or food
miles, promoting healthy diets or supporting local food systems.
◆ Educating people about the benefits of buying British food,
where it comes from and why it matters.
◆ Increasing access to fresh, seasonal British produce or helping
to relieve food poverty. ◆ Leading initiatives that inspire informed, sustainable food choices. ◆ Encouraging more people to grow, cook, source, serve and champion British food.
James O’Connell
Call us on 0800 84 94 101 Offices across the South East www.mayowynnebaxter.co.uk
How to enter
Nominations should explain, in no more than 500 words, how the nominee is inspiring others and creating a positive impact. Entries close at midnight on Sunday 11 October 2026. For further information and to submit a nomination, visit: www.lovebritishfood.co.uk/community-competition
Learn more at bcorp.com
OCTOBER 2026 | VINEYARD
19
WINEMAKING WINE MATTERS
Black Chalk DESKTOP www.blackchalkwine.co.uk
HIDE DESKTOP www.hide.co.uk
Single vineyard sparkling wine
It was a pleasure to attend the launch of Black Chalk’s new single vineyard sparkling wine, HiDE 2021, held at HIDE restaurant in Mayfair. The tasting took place in the restaurant’s first floor private dining room, Hide + Seek, in an informal drop-in format that brought together press and trade across the afternoon. The whole Black Chalk team was in attendance to talk through the sparkling wine range, including the newest release, for a relaxed and genuinely engaging few hours. The full winemaking team behind HiDE was on hand: founder and CEO Jacob Leadley, winemaker Zoë Driver, and assistant winemaker Andy Wiles, who joined in May 2024, alongside Sales Director Neil Irvine and Events and Marketing Manager Rebecca Herbert. Having every member of the team on hand meant each wine was talked through by the people who actually made it. It was also a chance to taste through the wider range, including Paragon, Inversion and Eighty Nine Point Six 2020 Magnum, all exceptional wines that demonstrate the depth of talent within the Black Chalk team. Tastings like this one matter for the English wine industry, giving trade and press the chance to hear that story directly from the people behind it, rather than from a tasting note alone. The venue was a fitting choice. HIDE is a Michelin-starred restaurant overlooking Green Park, opened in partnership with Hedonism Wines. Hide earned its star within six months of opening, going on to become one of London’s most talked-about restaurants. The building’s three floors take their cue from trees, down to a rootinspired basement bar, The Bar Below, since named Best Cocktail Bar
Black Chalk launches HiDE 2021 at HIDE, Mayfair.
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in the UK at The Restaurant Awards, with diners also able to draw on Hedonism’s 9,000-bottle list. Black Chalk began in 2015 with a leap of faith from Jacob and grapes bought in from local Hampshire vineyards, with the first wines released in 2018. In 2020 the team found a permanent home in a group of unloved farm buildings and established vineyards in Hampshire’s Test Valley, now known as BC HQ. It remains a winemaker-led project, with every member of the small team involved across both vineyard and winery, and a commitment to making vintage wine only, so each release stands as a true record of its own year. HiDE 2021 comes from the Hide vineyard, planted in 2011 on shallow chalk soils that, despite the site’s relative warmth, force the vines to work hard, producing small yields of consistently exceptional fruit. It is also among the estate’s hardest sites to manage, a vineyard that demands precision. The wine is a blend of 48% Pinot Noir, 47% Chardonnay and 5% Pinot Meunier. The 2021 growing season, as for so many English producers, was a difficult one, with frost at bud burst, a difficult flowering and fruit set, and heavy disease pressure through a humid August, before a warmer, drier September and October rescued the vintage. The later harvest and lower yields produced fruit that the team rate among the best they have seen, particularly the Pinots. Fermentation is predominantly in stainless steel, with partial malolactic fermentation adding subtle depth and richness, and the wine spends a minimum of 46 months on lees, enhancing texture and complexity. Production is limited to 2,682 bottles, and the result is a precise, tension-filled expression of the site: chalk-driven and elegant, with real purity, lively acidity and fresh orchard fruit. HiDE 2021 is available direct from Black Chalk at an RRP of £80. It is also served at HIDE, including by the glass, and is available through the restaurant’s sister wine merchant, Hedonism.
Al
f i t hs ri f
Sam Caporn MW celebrated the launch of her second book, English Wine: Your Essential Companion From Vine to Wine, hosted at Vagabond Urban Winery in Canada Water, southeast London. The venue proved a fitting match for the subject matter: a 6,000 sq ft working winery combining a 100-tonne cellar with wine bars, dining and education under one roof. Opened at the end of 2025 as part of British Land’s wider regeneration of the area, Vagabond Canada Water is now billed as the largest urban winery in the UK and is led by head winemaker José Quintana. The launch brought together members of Caporn’s family alongside press and media for an evening centred on English wine. The wine list was generously supported by the Wine Garden of England, spotlighting producers from Kent. NV and vintage sparkling wines came from Balfour, Chapel Down, Domaine Evremond, Gusbourne, Squerryes and Westwell, with still whites from Simpsons and Yotes Court, and a Biddenden Gamay completing the range. A number of the wines poured were Top Picks featured in the book, personal selections that Caporn has marked out for readers as particular favourites. For the industry, the book arrives at a useful moment. English wine production continues to grow in scale and ambition, yet consumer understanding of the category still lags behind the quality now being
G ce
English wine guide launches
i
Alice Griffiths
Alice Griffiths is a wine communicator boosting the profile of English and Welsh Wine on social media. Alice has worked within the agriculture industry for the past 20 years, spending time as a lecturer and a smallholder before discovering her passion for viticulture, winemaking and wine tasting. Get in touch to have your events featured: produced. English Wine: Your Essential Companion From Vine to Wine spans sixteen counties, from Cornwall to Kent, and profiles 70 UK vineyards including Chapel Down, Langham Estate, Flint Vineyards and Blackbook, giving readers a single reference point for a fast-moving region. It covers tasting tips and essential wine terminology, recommendations for sparkling, red, white and rosé wines across a range of budgets, and practical guidance for visiting wineries, alongside suggestions for tastings, food events and places to stay, positioning it as both an introduction for newer drinkers and a useful companion for trade readers keeping pace with the category’s growth. Sam Caporn has nearly 30 years’ experience in the wine industry and became a Master of Wine in 2011, a qualification held by only 418 people worldwide, when she was awarded the Madame Bollinger Medal for Excellence in Tasting. Her debut title, The Wine Flavour Guide, was shortlisted for the Fortnum & Mason Debut Drink Award 2025.
✉ Posingwithalcohol@gmail.com DESKTOP www.alicegriffithswine.com INSTAGRAM Alice can be found on social media under @alicegriffithswine on Instagram.
English Wine: Your Essential Companion From Vine to Wine is published by Bloomsbury, priced at £14.99, and is out now
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25 NOVEMBER 2026: NEW EXHIBITOR SPOTLIGHT
2026
New exhibitors for 2026 Vineyard Magazine is proud to introduce new exhibitors to the Vineyard & Winery Show held on the 25 November 2026 at Maidstone in Kent. In the following articles these new exhibitors explain a little more about their businesses, products and services and how they can help vineyards and wineries, both large and small.
Professional vineyard management from planting to harvest See us on stand M62
Blago Dishlov 22
VitiForce is a specialist vineyard management company providing professional, practical and reliable viticulture services across the UK. With over 10 years of professional experience in coolclimate viticulture and a strong technical background in vineyard management, Vitiforce work closely with growers to achieve healthy vines, high-quality fruit and consistent results. The services offered by Vitiforce cover the complete vineyard cycle, from planting and establishment through to harvest including: professional pruning, canopy management, leaf stripping, shoot positioning, vineyard floor management, disease monitoring, spraying, fertiliser and soil management, crop estimation and harvest preparation. Additionally Vitiforce also offer tractor and machinery operations, sprayer calibration and operation, vineyard inspections, crop walks, disease scouting, training and technical support. The team at VitiForce understand that every vineyard is different and their approach is therefore based on the individual site, soil, vine age, variety, climate and production goals, combining practical vineyard experience with modern viticultural techniques to help growers make informed decisions throughout the season. Whether you are establishing a new vineyard, developing an existing site or looking for professional support during the growing season, VitiForce can provide the knowledge, experience and practical expertise your vineyard needs.
Voice-first AI for agriculture Tellia is voice-first AI for agriculture. It is built for people who work outdoors, not at a desk. In the vineyard, your team already talks about what they see. Mildew on block 4. A row that needs re-tying. A tractor that will not start. With Tellia, they just say it. A phone call, a voice note, a WhatsApp message, a photo, in whatever language they speak. No app to learn, no form to fill in, no gloves to take off. Tellia listens and does the sorting. Every observation is filed against the right block, the right row, the right date. Nothing gets lost between the vines and the office. Then it gives you something back. Spray records and treatment reports ready for compliance. Patterns across blocks you would not spot by eye. Clear guidance your agronomist can act on tomorrow morning. Already using vineyard management software? Tellia plugs into it. Your existing tools stay where they are, and your team gets a voice way in. Software companies can add Tellia as a voice layer on their own product. Integration takes days, not months. Come and discover what Tellia can do for you at their stand at the Vineyard & Winery Show.
See us on stand M32
ogo
From bottles and closures to winery supplies and wine treatment products
Logo without Strapline
Zimber Kellereibedarf was founded in Müllheim in 1925 and has been located at its current site on Renkenrunstraße since 1962. Zimber Kellereibedarf are the fourth generation to run this family-owned business and are a reliable partner to the wine, sparkling wine, and brewing industries. As a bottle wholesaler and full-range supplier of winery supplies, Zimber Kellereibedarf offer everything that winemakers, wineries, breweries, and distilleries need. With a product range extending from bottles and closures to winery supplies and wine treatment products, all the way to machinery and equipment. One particular strength of the company is the personalised and expert advice they offer. The in-house workshop repairs, services, and maintains machinery and equipment for viticulture as well as winery equipment. With a fleet of vehicles, Zimber Kellereibedarf deliver to our customers quickly and flexibly wherever they are. At the location in Müllheim, there is a spacious showroom featuring numerous products from the lineup. In addition to wholesale items the showroom also holds a diverse selection of glassware – from jam jars to high-quality wine glasses – as well as seasonal decorative items See us and gift ideas. on stand Zimber – Quality, service, and everything M28 under one roof for over 100 years.
Logo with Strapline
scarecro GROUP
Nature Bird Dispersal NatureInspired Inspired Bird Dispersal
Stand-alone, fully automatic system for either 180° or 360° coverage and dispersal
Farmers across the world can face significant financial loss due to bird damage. Scarecrow’s leading bird scaring technology is an easy and reliable way to control major avian crop pests like pigeons and crows. Scarecrow bird scarers decrease crop damage by dispersing birds in a safe and humane way. The nature-inspired technology uses bio-acoustics to protect farmland and agricultural areas.
CALL US: 01825 766363 VISIT US: www.scarecrow.eu Maresfield, East Sussex, TN22 2HH, UK OCTOBER 2026 | VINEYARD
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25 NOVEMBER 2026: NEW EXHIBITOR SPOTLIGHT
Flagship barrel storage Intox are a UK-based fabrication company specialising in Manufactured to exacting standards, systems are built precision-engineered barrel storage systems and equipment for for longevity and seamless integration into working winery the winery and vineyard industry. Intox are proud to introduce environments. Competitively priced against European suppliers, UK the flagship barrel storage system, precision-engineered production provides reduced delivery costs, reliable availability and UK-manufactured for modern commercial wineries. and dependable lead times. See us The barrel racks combine strength, efficiency and Alongside the barrel rack systems, Intox offer a bespoke functionality, providing a dependable storage solution for on stand fabrication service for wineries, including custom-designed busy winery environments. catwalks, platforms and access structures. Working to M17 The double 228L barrel racks are designed to accommodate individual site requirements, creating robust solutions that 500L centre puncheons, allowing safe and efficient multi-barrel improve access, safety and efficiency throughout the winery. stacking while making the best use of cellar space. Intox are able Visit Intox at the Vineyard & Winery Show to see their products to offer ready-to-order stock solutions, fast turnaround on volume and discuss any requirements. For more information or to order, orders and UK-wide delivery, excluding Northern Ireland. visit www.intoxltd.co.uk or call 07506 946927.
A sound approach to vineyard bird management Every vineyard has a bird story. For most growers, it is one they would rather not repeat. Bird damage to vines can be devastating. While traditional low-harm approaches such as plastic decoys and hawk kites may fool a flock for a week or two, birds are surprisingly quick studies. They soon work out that when the so-called predator isn’t actually moving, there is little to fear; they simply return to feasting. Gas cannons fare a little better, although birds can eventually learn to ignore the bangs… something that cannot always be said for the neighbours. More radical solutions such as netting bring their own 24
See us on stand M9
headaches: labour-intensive to install and maintain, costly, and all too easily an unintentional trap for other wildlife. British company Scarecrow has over 40 years’ expertise in nature-inspired avian deterrent technology, offering a humane approach to bird deterrence. Its systems use bio-acoustics to broadcast natural, species-specific bird calls that communicate the presence of danger, tapping into their instinctive method of communication. By using nature to influence natural behaviour, Scarecrow offers vineyards a safe, reliable way to protect the seasons hard work, reducing their crop loss year on year, without harm to wildlife or unnecessary plastic waste.
Wines with a genuine sense of identity The potential of a vineyard is ultimately measured in the glass. Enologie.wine translates the character of each site into distinctive, quality-driven wines, bringing decades of global winemaking experience to each project. Led by consultant winemaker Salvatore Leone, the approach extends from pruning decisions to dosage trials and everything in between – vineyard and winery establishment, equipment selection, production planning, marketing insight and financial guidance. Bridging the gap between vineyard and winery, and winery to market – grapes are grown with the intended wine in mind,
optimising cultivation for composition rather than appearance alone. Technical rigour, practical expertise and commercial insight converge in service of the most compelling expression of terroir. For smaller producers, Enologie.wine offers specialist expertise without the financial commitment of a full winery team. Support can be year-round and hands-on, or targeted at critical stages, while keeping the producer’s objectives at the heart of the process. There is no house style or standard recipe; each wine is shaped by its site, vintage and the vision behind it. The aim is not simply to make technically sound wine, but to give independent growers the insight and
See us on stand M43
Salvatore Leone
opportunity to pursue something unique – winesMonitor with a genuine sense of|identity | Predict Trackthat | Automat tell you exactly where they came from and why they should be in your glass.
VINEYARD MANAGEMENT & CONSULTANCY
Environmental Monitoring & Forecasting for Growers As an introductory offer, the first five vineyards to sign up will get up to 5 free sensors and free data for three months. Based in the UK and serving the South East, South West, Essex, and Norfolk, VitiForce delivers expert vineyard management and consultancy with over 10 years of hands-on experience in cool climate viticulture. Founded by Blago, we offer reliable, on-site services tailored to your vineyard’s unique needs – from establishment to harvest.
Grower, meet Ladybird 2026
Come and speak to me on stand M62
OUR SPECIALIST SERVICES INCLUDE: – Vineyard management – Vineyard operations – Vineyard tractor operations – Viticultural consultancy and trainings – Vineyard machinery maintenance – Vineyard regenerative operations – Viticultural land diversification
07577 807750 – vitiforce@outlook.com vitiforce.blago VitiForce-Vineyard-Management-Services
Granularity is key to everything the Ladybirds do for a vineyard. With hyper locality they can give growers that extra insight into the state of some trouble spots, whether it’s a suspected ice patch or an area prone to mildew. Managing your vineyard by setting up alerts on the comprehensive dashboard means you can start to ease at least some of your workload and improve productivity by cutting the number of chemical sprays the vines are getting, or giving some extra love to other parts of the estate. NOW AT AN AFFORDABLE PRICE OF £189.00
PLEASE CALL FOR MORE INFORMATION ON 0845 5443736 OCTOBER 2026 | VINEYARD
25
ADVERTISER’S ANNOUNCEMENT
Winemaker control and the commercial value of cellar time
Vinalchemy brings suitable wines to their intended drinking window sooner through a precise, low-oxygen process. Once the winemaker has trialled the wine and approved the result, the same settings can be applied in monitored production – helping free tank capacity and release money tied up in stock sooner, writes Michael Pritchard MBE, Vinalchemy Ltd. For wineries, time is part of the craft; it is also a cost. Wine waiting for its intended drinking window occupies tanks or barrels, consumes energy, requires monitoring, storage and handling, and keeps working capital tied up in stock. Conventional micro-oxygenation (MOX) meters oxygen into wine held in tank over days, weeks or months. The final sensory result emerges gradually, so the winemaker tastes, measures and adjusts repeatedly while predicting where the wine may arrive. The winemaker therefore waits to judge whether the intended result has been achieved. Vinalchemy moves that judgement to the beginning. It is not conventional MOX run faster. In its patented gas-reaction zone, a low-oxygen nitrogen carrier treats wine in continuous flow. Oxygen dissolves and reacts immediately, while nitrogen carries away residual unreacted oxygen. The
endpoint is not a dissolved-oxygen number. It is the result the winemaker can taste, smell and see. Using the VL250, the winemaker trials small batches of wine. The winemaker tastes the result, adjusts the treatment and tastes again until the required profile is approved. Those exact settings become the wine-specific digital recipe for the V6000, which reproduces the approved outcome in monitored production. This earlier certainty creates real commercial value. Suitable wines may reach their intended drinking window sooner, freeing tanks for other wines and reducing storage, temperature control, monitoring, handling and stock-financing costs. The winery can make blending decisions and respond to customers and markets faster, while capital tied up in stock can return to the business sooner. Vinalchemy can also increase saleable
2
See us on stand M57a
©Vinalchemy Ltd
1
yield. Hard-press and separated-lees fractions can be trialled first and moved into production only if the winemaker approves the result. More saleable wine from the same harvest can lower grape cost per bottle, reduce waste and create opportunities for first, second or third wines. For suitable wines, Vinalchemy makes a substantial difference to winery economics. It creates more value from the same harvest, makes better use of cellar assets and provides an earlier route to sale. The result is a more responsive winery, stronger cash flow and greater freedom to make production and market decisions. Depending on the wine, the approved programme and installed configuration, production capacity is approximately 9,000 litres per 24 hours. The patentprotected technology has also undergone independent trials at Plumpton College, with the resulting data certified.
TRIAL, TASTE and APPROVE ON THE VL250
SCALE ON THE V6000
Trial a small batch of the actual wine. Smell and taste the result,
Transfer the exact approved settings into monitored
adjust if needed, then approve the required profile.
production and run at up to 9,000 litres per 24 hours.
Trial, taste and approve. Then scale. The winemaker trials a small batch of the actual wine on the VL250, tastes the result and adjusts the treatment before approving it. The exact approved settings then transfer to monitored production on the V6000, running at up to 9,000 litres per 24 hours.
DESKTOP www.winery.vinalchemy.com phone-alt 0204 6529722 ENVELOPE Michael@vinalchemy.co.uk 26
OCTOBER 2026 | WWW.VINEYARDMAGAZINE.CO.UK
Enologie.wine Independent Winemakers
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STORAGE MANUFACTURER Precision-engineered, our barrel racks are designed for modern commercial wineries - combining strength, efficiency, and refined functionality. Made to fit standard & custom one off barrel sizes Designed for safe, efficient multi-barrel stacking ready-to-order stock solutions Fast turnaround on volume orders UK-wide relivery (excluding Northern Ireland) For more information or to order, please visit
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OCTOBER 2026 | VINEYARD
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25 NOVEMBER 2026: NEW EXHIBITOR SPOTLIGHT
A single platform with a dedicated viticulture module
Every block, every spray, every vintage. How one platform is intending to help UK vineyards stay audit-ready – without the paperwork mountain. The administration that comes with growing grapes in Britain has never been more demanding. A single season now generates spray diary entries for every block, phenology observations, harvest chemistry records, must analysis data, disease scouting logs and – for those pursuing PDO or PGI status – a steadily thickening stack of provenance documentation. Add excise duty records for any wine produced on site and the paperwork alone can feel like a second job. For most growers, the answer has been a collection of spreadsheets, paper notebooks and disconnected apps. It works, after a fashion – until the compliance inspector arrives, a certifying body requests three years of spray applications for a specific block by variety, or HMRC asks for a reconciliation of fruit harvested against wine produced. BDE Farm Trac, developed specifically for British agriculture, brings all of this together in a single platform with a dedicated viticulture module. The idea is straightforward: every block, every application, every chemistry reading and every harvest figure lives in one
Grow your potential Fruit, nut & ornamental trees for vineyards, estates and landowners Commercial Orchards Agroforestry & Diversification Ornamental Trees for Landscaping Gardens & Hospitality Over 125 years of British tree growing expertise t - 01584810214 e - enquiries@fpmatthews.co.uk www.frankpmatthews.com
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See us on stand M77 place, accessible from a smartphone or tablet in the middle of the vineyard or on a desktop PC in the winery office. "Our research showed that the farming side of viticulture was severely underserved by farm management and compliance software, so we decided to fill that gap in order to give UK vineyards every advantage their arable and livestock farming cousins already have." The vine register sits at the core. Each block carries its own permanent record – variety, clone, rootstock, planting density, training system and area – with photographs and seasonal notes attached directly to the entry. Phenology events are logged against individual blocks throughout the season, building a year-on-year picture of development that supports both management decisions and the detailed records required for PDO and PGI certification. Spray diary entries are linked to each block and capture product, dose rate, water volume, operator name, EAMU reference and re-entry interval in a format designed to satisfy Red Tractor and organic audits without transcription or reformatting. Disease scouting observations – Botrytis pressure, downy or powdery mildew incidence, vine moth trap counts – are recorded at block level and timestamped, providing the evidence trail that certifying bodies and premium buyers increasingly expect to see. At harvest, the platform captures Brix, total acidity, pH and yield by block, with winery handover notes stored alongside the fruit data. For producers subject to HMRC winemaker duty obligations, harvest tonnages feed directly into the duty records, reducing the reconciliation workload at year end. Everything works on mobile or tablet – a practical necessity for vineyards where the work happens outside, often with limited connectivity. "The aim was to make compliance a by-product of good record keeping, not a separate exercise. If you are logging your sprays and recording your harvests accurately, you should be audit ready as a matter of course – without any extra effort." For UK vineyards navigating an increasingly scrutinised regulatory environment, that ambition is well timed. View a full list of BDE Farm Trac features and register your interest at https://bdefarmtrac.co.uk or visit them on stand M77.
OCTOBER 2026 | WWW.VINEYARDMAGAZINE.CO.UK
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Frank P Matthews Trees makes Vineyard & Winery Show debut. Frank P Matthews Trees is delighted to be exhibiting at the Vineyard & Winery Show for the first time this year, and the team are looking forward to meeting growers, landowners and businesses from across the industry. With over 125 years of experience growing trees in the UK, the family run nursery offers one of the country’s most extensive ranges of fruit, nut and ornamental trees. From commercial orchards and emerging agroforestry projects to landscaping schemes and gardens, Frank P Matthews Trees can provide trees to suit projects of all shapes and sizes. For commercial growers the extensive fruit and nut range includes apples, pears, plums, cherries, walnuts, hazelnuts and more, with
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a wide choice of varieties and rootstocks to suit different growing systems and requirements. Frank P Matthews can also offer specialist advice, planting and grafting to order for larger projects. A broad ornamental range provides plenty of choice for landscaping, biodiversity planting, shelter, screening and creating attractive spaces around vineyards, hospitality areas and visitor destinations. Frank P Matthews Trees experienced team are excited to make a Vineyard & Winery Show debut and to discuss how trees can become part of your next project. Come and meet the Frank P Matthews team at the Vineyard & Winery Show – they look forward to seeing you there!
TRADITION MEETS THE FUTURE.
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In our in-house workshop, we repair, service, and maintain machinery and equipment for viticulture as well as winery equipment. With our own fleet of vehicles, we deliver to our customers quickly and flexibly—in Baden, Alsace, northwestern Switzerland, and beyond.
As a bottle wholesaler and full-range supplier of winery supplies, we offer everything that winemakers, wineries, breweries, and distilleries need. Our product range extends from bottles and closures to winery supplies and wine treatment products, all the way to machinery and equipment. One of our particular strengths is our personalized and expert advice.
At our Müllheim location, you’ll find a spacious sales and showroom featuring numerous products from our lineup. In addition to wholesale items, you’ll also find a diverse selection of glassware—from jam jars to high-quality wine glasses—as well as seasonal decorative items and gift ideas.
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OCTOBER 2026 | VINEYARD
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EDITOR’S VISIT
Ed
itor
Imagining the future
becca Far me e R r
The approach to The Talbots takes the visitor through beautiful farmland views with ripening wheat fields but there are no vines in sight. So it is quite breath taking when you pass through the farmstead with its collection of buildings of varying ages to find that Fairgrove vineyard literally opens out in front of you. It is like opening the centre page of a vintage pop-up book with all the promise of a story that will unfold around you. That sense of being at the centre of everything is never far away as you travel deeper into the vines.
James and Claire Lovegrove with Harlyn the dog, who is named after a wine from Trevibban Mill 30
Claire and James Lovegrove have chosen the perfect site to create an atmosphere of inclusion. They purchased the former pear orchard in 2021 and it is an exceptionally wide site which allows the vines to fill the field which is a wonderful vision for the visitor. The north-south planting is 30m above sea level in the village of Thorrington in Essex. With close proximity to the popular Victorian tourist destinations of Frintonon-Sea and Clacton-on-Sea the climate has been recognised as being both the driest and with the longest sunshine hours in the whole of UK. Proximity to these traditional Victorian holiday destinations also brings the additional benefit of excellent rail links to London. The direct journey to London Liverpool Street takes about 90 minutes and with access to the Stansted Express will allow the vineyard to connect with both domestic and international travellers. “I had long thought about planting a vineyard and creating something from the land, it was a kind of constant thought,” explained James. “I was sure it would just be a dream and not come to reality,” said Claire with a smile who like James works in the centre of London throughout the week. However, like many who turn a dream into a reality it was a sad event in the family that convinced James that it was time to find out if it would be possible to fulfil his idea. “I went along to view the farm to be supportive but once I was here, I could just see the vision and all these ideas and plans came to me, I was convinced,” said Claire. The farming family from which they bought the land however wanted to ensure that James and Claire really had a solid plan for the future and wanted them to talk through their plans for the vineyard and their vision of the future before they would sell the property to them. “We managed to convince them that we were serious and had thought about what we were doing and now we hope to share a bottle from our first vintage with them,” said James with warmth in his voice. Before the couple even prepared the ground for planting they enrolled on the one year viticulture course offered by Plumpton College but James and Claire are both deeply interested in the world of wine. Having celebrated their wedding at Three Choirs, they have continued to travel to many wine producing regions and embraced the local wine production to broaden both their understanding and their appreciation for regional wines.
The day of the first aligoté planting – Antoinette
“I am inspired by the vineyards that have created a tourism experience designed from the point of view of the visitor” “We visit small vineyards wherever we go in the world and this has given us a desire to approach wines from a different perspective and developed in us a willingness to explore wines and grape varieties that we may never have had the opportunity to try outside of these experiences,” explained Claire. The couple have many friends and relatives who have farms and on a trip to New Zealand they made contact with award winning boutique vineyard and winery, Poppies in Martinborough. Having established in 2012 Poppy and Shayne Hammond have quickly built a reputation
at Poppies as a vine and wine experience focusing on small parcel unique style wines of excellence. “During the visit we learnt so much,” said James. “This formed part of our initial inspiration and Claire and Poppy have continued to write to each other since,” he added. The research continued at vineyards and wineries across England and Wales. “I am inspired by the vineyards that have created a tourism experience designed from the point of view of the visitor and the stories of the people within the industry that show an obvious love and connection to what << they do,” explained Claire. OCTOBER 2026 | VINEYARD
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The Talbots benefits from excellent rail links to London
Frankie was a rescue dog and has flourished in the vineyard environment The two hectare site was finally planted in April 2023. The varieties planted are an interesting selection. “I feel that still Bacchus wines when they are produced in Esssex with the benefits of the dry sunny weather have elements of elderflower and green apple with light floral notes that remind me of the view from the air when you first fly back to the UK,” explained James. “I think wines are at their best when the flavour profiles are fitting to where the wines are made,” he added with conviction. Seyval Blanc was chosen as a variety to produce sparkling wines. This choice was inspired by a visit to Camel Valley Vineyard and a subsequent tasting that included the highly praised Annie’s Anniversary Brut traditional method sparkling which ise Seyval Blanc. cing act lan ba Th 100% The sandy loam soil means the rootstock is SO4 and the Pinot act and lancin Noir clones include 777, Th 115 e for ba the floral notesg it brings 459. It becomes clear that James has literally immersed himself in the establishment and the life cycle of the vines. “The vines are individual and perform differently,” he explained as he walked the rows. “The 459 clone struggled more to establish than the other Pinot Noir Clones,” he explained.
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Aligoté vines are progressing well despite the dry weather James knows each of the vines and interestingly he finds peace from the continued learning experience that the vines (and Mother Nature) provide. “I enjoy the process of seeing what works and really as you go through the journey what is the point if you don’t enjoy the steps,” said James. In this one statement James has captured the atmosphere at Fairgrove Vineyard. The 2026 harvest will be the first taken at Talbots Farm since the initial planting in 2023. In that time there have been significantly differing seasons. “The 2024 season was a significantly wet year but we very rarely have standing water in the vineyard and the wet winter of 2024 meant that pruning was delayed and took place in early 2025,” said James as he describes the experiences of this fledgling vineyard. As he looks at the vines he describes how he is adapting the vineyard management regime as he learns what works with each of the vines “I now know exactly how long a tractor pass for the Bacchus takes,” he said with a warm laugh. As part of the idea that the whole process is part of the journey, James and Claire undertake all the vineyard management tasks themselves “with the help of trusted family members,” Claire quickly
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added and there are numerous examples of how friends and family have been incorporated into this venture. “When we bought the farm in 2021 it became clear that we had a large task in front of us and Uncle Julian decided that for the sake of positivity and morale he would clear the space between the barn and the boundary wall of the brambles (which were at least waist high), so we have installed a humorous blue plaque to commemorate the feat. Aunt Gillian always declared that she wanted a ride on mower so we now have one which she happily takes for a spin at the weekends and our 13 year old niece finds herself enjoying the vineyard describing it as her ‘happy place’”, she said. As Claire is talking it becomes clear that the vineyard has very quickly become part of the fabric of this family. James and Claire have many plans for the future of the vineyard but are allowing them to take shape organically. One of those plans was implemented in April 2026 when the planting was expanded to include 2,300 Aligoté vines. James and Claire have been led to believe that there is no other registered commercial planting of the variety in England. With the couples characteristic charm the first Aligoté vine planted has been named Antoinette and her progress has been documented throughout the first growing season. “The new vines have established well despite the extremely dry weather,” said James with a hint of surprise. Highlighting how much peace he finds from the vineyard he added: “The Aligoté vines have very lush dark green foliage that is strikingly beautiful.” One of the inspirations for the planting of this variety was the viticulture of other new world wine regions such as Oregon. “We have an industry that is new and does not have the confines of traditional regulations which dictate that you can only plant certain varieties so we have the ability to try something different,” Claire said with conviction. Another source of inspiration for this bold planting choice was Covent Garden bistro, 10 Cases. Known for its extremely varied wine list offering boutique wines Claire explained that the small production Burgundian whites on offer at this central London location really appealed to the couple and influenced their decision to move forward with the choice of Aligoté. <<
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Another plan that has yet to take shape is that of a tasting room utilising an existing farm building that will allow for an uninterrupted view straight over the vineyard.
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Claire and James continue to share future plans for the farm including the restoration of an onsite reservoir – 2026 has provisionally been declared the hottest on record by the Met Office with an average mean temperature of 16.5°C which is a significant 0.4°C above the previous record set in 2025 – this could prove to be a vital resource for the farm in future growing seasons. Another plan that has yet to take shape is that of a tasting room utilising an existing farm building that will allow for an uninterrupted view straight over the vineyard. “We want the vineyard view to be the focus and the central feature of the tasting room and we want to ensure we incorporate the existing buildings and the heritage of the farm into the new vision,” said Claire. Claire and James are eagerly awaiting the first harvest at the vineyard but the research into the English and Welsh wine scene continues. Every Saturday the couple share a cheeseboard and a different English or Welsh wine with those who have been with them during the weekend helping with the vineyard tasks. The empty bottles are then signed by everyone who shared the moment and saved in the barn to become part of a memory library that will be displayed in the tasting room in the future.
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The Vineyard magazine team were very privileged to be welcomed into this library with a fantastic sparkling wine from Dorset. Yarn is a 64% Chardonnay and 36% Pinot Noir blended traditional method sparkling wine made from grapes grown by Colin Hawkins of D’Urberville Vineyard Dorset, produced and bottled by Langham Wine Dorset. The wine is a particularly fitting choice as it is aligned with the ethos of the Fairgrove Vineyard team in that it strongly evokes a sense of place. Made without sulphites and with zero dosage, Yarn is a collaborative project between Tommy Grimshaw and Alessandro Fraquelli and will work with individual growers each year based on the precise individual growing conditions creating low intervention wines that tell the story of the soil and the season.
Fuelled by their extensive wine journeys through worldwide travel alongside English and Welsh wine experiences the couple declared: “Ultimately we want to create wines that will best reflect the outstanding growing conditions of this part of Essex and open this story to each and every person that drinks our wine.” Talbots Farm is a place that will continue to change and develop driven by a couple with imagination and a clear vision of the future but there is also a sense that this is a story that has no end; that there will be constant movement and that embracing the future one step at a time is where true passion unfolds. The maiden vintage is just around the corner which is definitely one giant step for this incredible Fairgrove Vineyard team.
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ALL THINGS AGRONOMY
Megan Fitz
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For advice on agronomy and government grants, contact, Megan Fitzpatrick MRes, MBPR (Hort), FQA , Agronomist and Farm Business Consultant. ✉ fitzpatrick.agronomy@outlook.com 📞 07870 522084
From final picks to winter preperation What UK vineyard growers should be looking out for this autumn. As the 2026 harvest draws towards its final weeks, vineyards Harvest complete? This one’s for you across the UK are entering two very different phases. Some are still watching the weather as the last blocks come in, while others have moved on to post-harvest jobs and the inevitable list of tasks that signals the start of winter preparation.
Still harvesting? Here’s what to watch
After a relatively dry summer, powdery mildew pressure has generally been lower than expected. However, cooler nights, heavier dews and more frequent rainfall mean conditions are becoming increasingly favourable for disease development. Keep walking the vineyard, check fruit and canopy regularly and don’t assume a clean vineyard in September will stay that way through October. Look for the familiar grey-white fungal growth of powdery mildew on leaves and berries. Where late infections are identified, potassium bicarbonate products such as Karma can have a role, particularly against younger infections. However, once powdery mildew is well established, control becomes more difficult this late in the season. Karma has a zero day harvest interval, although growers should check with their winery, as potassium bicarbonate can affect alkalinity. Then there is Botrytis – often the disease growers least want to find as harvest progresses. Keep an eye on bunches sitting tightly together, damaged berries and areas of the vineyard where airflow is poor. If infection is localised, removing affected bunches by hand can prevent problems spreading through otherwise healthy fruit. Botector can provide a preventative biological option by colonising the berry surface and competing with Botrytis spores. It can be a useful crutch at this late stage in the season due to its zero day harvest interval, however bear in mind that peak control is around 72 hours after application. And don’t forget the practicalities of harvest. Keep picking decisions under review, particularly where disease is beginning to appear. Sometimes getting fruit into the winery slightly earlier is preferable to watching a clean crop deteriorate while waiting for another few points of ripeness. This is the hard task of finding the sweet spot between the agronomist, winemaker and vineyard conditions. 36
First, assess the vineyard while everything is still fresh in your mind. Make a note of weak blocks, disease hotspots, poor performing vines, missing plants and areas where machinery has caused damage. These observations will be invaluable when planning winter work. A post-harvest copper treatment can help reduce sources of downy mildew inoculum on leaf litter and woody material, combined with boron or YaraVita Bud Builder, which supports carbohydrate transport, energy stores for next season and wood maturation. Level ruts, repair damaged areas and address genuine compaction where necessary. A tine or subsoiler can be useful, but resist the temptation to work every row simply because the machine is available. Working wet soils can create a bigger problem than the original rut.
Sustainable Farming Incentive
The second window for the Sustainable Farming Incentive grant opens on the 22 September. Make sure to check that land boundaries, land covers and digital maps are up to date, as errors or changes can create delays during the application process. Equally important: do not start any SFI actions until you have received and accepted your formal agreement.
Kent Downs Healthy Vineyards Workshop
For vineyards within the Kent Downs National Landscape, there is also an opportunity to get involved in shaping future support for viticulture. As part of its Sustainable Viticulture initiative, the Kent Downs National Landscape is hosting an online Healthy Vineyards Workshop on 23 October. The two hour workshop will bring vineyards together to share knowledge and identify the types of support that would be most useful to growers. In particular, the session will explore suitable cover crop species for future trials, with the aim of developing practical approaches that can be tested within local vineyards. If you are a vineyard within the Kent Downs and would like to get involved, please contact me for further information.
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Spreading the word about great English wine If wine is an international language, Victoria Sheldon is on a mission to make sure as many people as possible can speak it. Communicating, storytelling and spreading the word about English wine is central to her ambition to make The Shiny Vine at the Leicester Grange Estate a unique ‘English wine hub’ and tourism hot spot, championing grape growers and wine makers from all over the UK. Educational vineyard tours, English wine events, tastings and a specialist English wine shop stocking scores of the UK’s finest and
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award-winning wines has already begun to turn her dream into a reality – and the final piece of the jigsaw is about to drop into place. The Shiny Vine has now launched an online shop that will allow wine enthusiasts who have discovered their new favourite English wine to have it delivered with bespoke wine recommendations upon request. While the new online outlet adds convenience to the mix, talking to customers, introducing them to new English wines, discovering what they like and guiding them towards something new, while sharing the story behind the wine, will always be at the heart of their mission. “People love to know the story behind the wine they are drinking,” said Victoria. “The team likes to spend time hearing about what the customer likes from around the world before broadening their understanding of English wine and guiding them to something that will suit their taste.” Victoria and The Shiny Vine team take the same one-to-one approach to the vineyards whose wines they stock, an impressive list that includes some of the most celebrated English wine producers alongside many other smaller producers of great wines from across the country. “The team takes the time to learn the story behind each wine so that we can passionately and authentically pass that story on to the customer and signpost them to the winemakers' events and tours too,” said Victoria. “The heart of the business is education and knowledge sharing. We need more people drinking English wine, and for us, that starts with offering opportunities to try before they buy and have fun with it at our estate events.” That commitment is particularly impressive given that Victoria is also a solicitor, notary public and an international civil and commercial mediator, working full time at the helm of Emmtoria Law, a multi service law firm co owned by Victoria which, not surprisingly, also specialises in the legal aspects of vineyard property sales and purchases.
THE SHINY VINE DESKTOP www.theshinyvine.com ENVELOPE Hello@theshinyvine.com The 150-acre Leicester Grange Estate, which straddles the Warwickshire/Leicestershire border, is ideally situated just off the M6, A5, M69 and M1 and around 20 miles from Birmingham, Leicester and Coventry, with hotels and restaurants a stone’s throw away. The estate, once part of the historic Coombe Abbey, features gardens, a Victorian fountain pond, a six-acre lake and ancient woodlands, all forming a tranquil backdrop to the English wine experience offered by The Shiny Vine. The estate is owned by Victoria, who is on a mission to restore it and bring it back to life by sharing her passion for wine and viticulture along the way. The journey started with the planting of three hectares of vines, a mix of classical and PIWI varieties, in 2021. The estate’s first white wine has just joined The Shiny Vine’s lineup. Nebula, crafted by Defined Wine in East Anglia, is a blend of 50% Solaris, Ortega and Rinot and 50% Bacchus. Alongside those grapes, the educational vineyards are also home to Rondo, Divico, Pinot Noir and Pinot Noir Précoce, Cabernet Blanc and Chardonnay varieties. The Shiny Vine’s first red wine is set to be released any day now. “The number of varieties in the vineyard helps us share with people what’s behind the wine they’re sipping from all over England which are not just celebrated for their traditional method sparkling, but their diverse still wines too,” Victoria said. Victoria is determined to realise her vision of making The Shiny Vine a leader in highlighting the quality of English wine, and is currently studying for her Wine & Spirit Education Trust Level 4
Diploma with the intention of continuing on her wine education journey as far as she can take it. “Connecting with people is what I do, applying it to English wine is the easy part, but skilfully helping people onto an English wine journey, watching their eyes light up as a wine recommendation hits the spot, starting the English wine conversation so they can go to a restaurant or wine bar and comfortably and knowledgeably ask for English wine, that’s a joy! “The Shiny Vine gives people the chance to explore new varieties in a fun, inclusive, and knowledgeable environment that resonates with all audiences - from our free events that offer the price sensitive a chance to explore, to our glitzy sparkling wine nights and country toe-tapping live music afternoons where the English wine doesn’t stop flowing,” she said. Along with the chance to ‘try before you buy’, The Shiny Vine’s events are establishing the venue as the place to be for wine-lovers. Victoria has built a strong growing team to support her, with wine estate & retail coordinators Sophie, Jo, Sam and Emma each bringing their own specialisms. Come rain or shine, the local community and family help across the estate, as does the wider vineyard team. “There is still so much more to come. There has been lots to learn too, but that’s part of the fun, isn’t it?” Victoria commented. Above all, The Shiny Vine wants to get people talking about English wine, and as Victoria pointed out: “Situated in the centre of England, we are here to start the conversation, and as many will know from far and wide, the English wine journey can start here, at The Shiny Vine”.
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u ra Hadland a L
COVER CROPS
Holistic approach to stewardship The increasing popularity of regenerative agriculture Biddenden Vineyards produces over a million has a steady increase in year. vineyard managers litresseen of cider and juice every introducing cover crops to their vineyards. The use of cover crops supports soil health and biodiversity as part of a holistic approach to their stewardship of the land. Ben Raskin, an agroforestry expert at the Soil Association has helped to define the role and key benefits of cover crops in organic viticulture: “Organic vineyards use cover crops between and under vines to build soil health
and control weeds. Low growing species like trefoils (which can “fix” nitrogen from the air into the soil) and fine grass species are best, to avoid competition with the vines and ensure good airflow under the crop. “The cover crops help with reducing soil erosion, drought resilience and water filtration. The healthier soil can also accentuate the terroir of the wine, the increased biological
activity unlocking the full potential of the soil to deliver its unique flavour.” But their use is not restricted to organic producers. Instead of aiming for the fussy maintenance of perfectly manicured grass cover down the rows, many vine growers across all scales of operation are now embracing the cover crop across England and Wales.
The undies test New Zealand viticulturalist, Nick Paulin, has become well known for his unusual method for testing the soil health of a vineyard, suggested to him by a visiting consultant from Quebec. The “soil
your undies” experiment takes a novel approach to offering visual proof of the effectiveness of a cover crop strategy. Two identical pairs of cotton underwear are buried in side by side rows in the Photo: Shutterstock.com
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vineyard where different types of cover have been sown. The first time Nick engaged with the experiment, was in a traditional grass sward and also in a row that had a diverse cover crop, which had been grown through the winter and then crimped in the spring. The pants were buried at a depth of 15cm and their location marked. They were left, undisturbed, for four weeks. The difference in decomposition was profound. The pair buried under grass had very little degradation. The cover crop underwear, on the other hand, had been almost completely broken down. Just the elastic waistband remained amongst the fragments. When this striking visual test was followed up with soil testing in the winter, it was shown that the organic matter varied by only 0.5% between the two rows – but clearly that 0.5% made a huge difference in terms of the microbial activity that was taking place beneath the surface. The experiment certainly provides food for thought for those considering implementing complementary planting in the vineyard environment – or indeed any appropriate agricultural setting.
COVER CROPS
Working organically to build the natural biome Case study: Harrow & Hope. Harrow & Hope vineyard is a 6.5 hectare plot at the end of a Thames gravel terrace. The small team in Buckinghamshire aims to work with the land to allow the vines to best express the character of the site. To do this, they have chosen to work organically, building the natural biome both above and below the ground. Cover crops have played a part in their vineyard management system since around 2019. Matt Robson, Harrow & Hope’s vineyard manager, is well known as a proponent for regenerative farming. He gave Vineyard magazine an insight into the system he has developed in Marlow, as the team employs trial and error to find out what works best for their specific parcel of land. As a general cover crop strategy, we split the vineyard so every other row has got a perennial row of cover crops. That’s our low traffic row – they only get about three passes a year with the tractor to protect the soil structure and the cover crops. We have multiple species in there. We’re trying to take out grasses because we don’t get that much benefit in comparison to other crops. The bulk of it is plantain, lucerne, chicory, red clover, sainfoin, white clover, yarrow and wild carrot. I like herbs in the lanes as much as possible. The main reason we’re choosing those species is the rooting structure of the plants. We’re getting roots a seriously long way down with those particular choices. The sainfoin and the lucerne, for example, might have a metre and a half root on them. We want a fibrous rooting structure at different depths and these crops really do that. It improves the soil drastically and the vines benefit massively from it. Then the high traffic rows – our spray rows and our working rows – have a lay of annuals. We tweak that every year depending on what we want. So it could go in as a winter cover crop or a spring cover crop. We are probably going to go with an autumn cover this season because of our early harvest and autumn being a better time to seed for us than in the spring. We
have had quite a lot of failures from spring plantings. In our annual rows this year we put in dwarf sunflower, lupin, barley, oat and some borage, amongst other things. We want really high pollen and nectar producing plants. Obviously that helps with our insect life and bringing in beneficial predator species. Then if we have any other issues with certain pests, they are going to go for those plants first. A few years ago, we had a fair bit of scale bug starting to attack the vines. We thought about how we could increase our predatory insects to take them out, which helped us to choose plant species for the cover crops. Last year there were not that many and this year I have only found one so far, so it looks like the system is working. The place is a-buzz when everything is in
flower and it looks wonderful. We get all the insect life you could possibly imagine, flying about. Then the bats and the birds, they love it as well because they get a good feed from it. So these cover crops are a massive benefit for in and around the vineyard. It is definitely ten times better than it was before it was planted into vines. It was a pony paddock, so it didn’t take a lot to make the place better. When we terminate the cover crops I like to wait until they have set seed, if I can get them to go that long. Then I can build up my seed bank. They are all very high biomass producing plants that set seed quite nicely. Then we will swap the annual and perennial rows around every five or six years – once the perennial rows start to << give up a bit.
OCTOBER 2026 | VINEYARD
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COVER CROPS Crimping the crops
Crimping lays down the crop, covering the surface of the soil. Then, the crops act like a mulch, locking in moisture and suppressing weeds. The canny operator might combine seed distribution with crimping to reduce the number of passes needed over the row and improve efficiency in cover crop management. At Harrow & Hope, Matt’s approach is a light touch one: We crimp the perennial rows, but we let them grow tall. We crimped in June this year, when some of the chicory was two metres tall. It was just starting to get to the point where it was actually becoming difficult to work in the vines. I used a Cambridge roller, not a flat bar crimper – although I’ve got both. The roller is a little bit more gentle and I still wanted everything to fully flower and set seed. The roller laid it all down. Some plants popped back up, as they always do with crimping, but it wasn’t enough to warrant doing another tractor pass. We were left with this incredible blue, purple, white and red mat down the vines. Its brilliant stuff laid over, and it looks absolutely stunning. We didn’t take the mower out into the vineyard this season until mid-August. Crimping is preferred over mowing by some because it helps the clover in particular to thrive, since larger plants around it that compete for light are pressed down. White and red clover are highly prized as cover crops since they work as a living mulch. They are known for their usefulness in nitrogen fixation, adding organic matter to the soil and suppressing opportunistic weeds without providing aggressive competition for the vines.
Cover crops in drought conditions
After the drought conditions of this year’s summer, the attention of many growers has turned to planning for the potential of long dry and hot spells in future seasons. At Harrow & Hope, Matt has observed a big benefit from his cover crop planting strategy in these extreme conditions. Water filtration rates are observed to be better than in areas without cover crops. The living roots and added organic matter help to
give the soil a more porous texture which retains moisture better. By crimping over the cover crops when they are terminated, Matt has seen that the soil temperature is also kept low thanks to the additional ground coverage. This is vital when the soil’s temperature is reaching such high levels, as we have seen in this growing season, that the soil is basically shutting down. The microbes within the soil are unable to function in the hostile environment. “If there’s no cover on the soil, it is cooking like tarmac,” Matt said. “Being able to keep the ground covered and keep that soil temperature lower means that our soils constantly work throughout the season.” However, there is a question to be answered as to whether the value of cover crops in drought outweighs the potential danger they pose to the vines in providing competition for scarce water resources. Even with this season’s unprecedented conditions, it feels anecdotally like we are not really at the point in England and Wales where this is an entirely credible issue, but it is not impossible that it may become one in the future. OENO One has recently published research evaluating cover crop termination strategies to reduce water competition with grapevines, a study which took place over three years in organic vineyards in the Occitanie region of France. The researchers highlighted that their results needed to be interpreted in light of the variability in soil type, management strategies and climatic conditions across their subject vineyards. Of course, this is a principle very much applicable to the testing and evaluation of cover crops anywhere. As a guiding principle, though, the work suggested that “termination by tillage at grapevine budburst emerged as the most balanced option, as it preserved vine vigour and yield at levels comparable to the tilled control, while avoiding the increased water stress observed under late-termination or roller-crimping treatments.” Choosing when and how to terminate the cover crops is emerging as one of the most critical elements of putting a successful << management plan in place for these service crops.
READ THE RESEARCH ON OENO ONE: https://oeno-one.eu/article/view/9896#
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COVER CROPS Potential drawbacks
As with anything, it is not all sunlight uplands with cover crops. They do have their potential drawbacks, and it is up to each individual vineyard to strike the right balance. For Harrow & Hope, cover crops have been built into the annual cadence of vineyard care, but they might not be right for everyone. ◆ It can take a lot of experimentation to get it right, and the system you use may vary from season to season. While some species may establish really well in your vineyard, others may be slow starters and others may fail entirely. This can also be strongly dependent on the weather at the critical point in the year. It may take a degree of perseverance to find what works best for you. ◆ There is a cost implication. Leaving the existing grass vegetation to do its thing and mowing it periodically is about as close as you can get to doing nothing and that strategy costs very little to boot. Buying seed, and maybe investing in kit like crimper attachments will take resources, as well as the time needed to plan and execute a cover crop strategy. But devotees of the effectiveness of cover crops, like Matt Robson, believe this investment will pay dividends.
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◆ Is it the right look? From a purely
aesthetic point of view, there will be some people who look at cover crops and see unsightly weeds. They like the neatness of mown grass between the rows and would struggle to see the beauty in a bustling, biodiverse meadow harboured between the vines. Each to their own; as many vineyards find that cover crops actually provide a good marketing hook to attract eco-minded consumers, but there is certainly no blame attached to those who want a vineyard with a more traditional look.
Offsetting the cost
The second stage of the 2026 Sustainable Farming Incentive (SFI) scheme opens in September 2026 for holdings of over 50 hectares and existing agreement holders. Some of the options provided by the scheme, aimed at supporting biodiversity, are well suited to existing vineyard practice. Businesses may find that the support available will help to support the costs of establishing a new cover crop scheme, or bolstering an existing one. These options also illustrate that cover crops and complementary planting need not be restricted merely within the rows, but also for other awkward areas of unproductive ground that could be set to work feeding the biodiversity of the vineyard as a whole.
For example:
◆ CAHL1 Pollen and nectar flower mix
(£739/ha) – Establishing blocks or strips of flower mixes from late spring through to summer offers a ready food source for the pollinators that are vital to a rich habitat. ◆ CIPM2 Flower-rich grass margins, blocks or in-field strips (£798/ ha) – For low traffic areas of the land, this option seeks to create longer term habitats with grasses and wildflowers. ◆ CAHL3 Grass field corners or blocks (£590/ha) – Intended to create a yearround habitat by allowing a tussocky grass sward to develop in awkward areas, which will have the benefit of improving soil structure and reducing erosion.
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AGRONOMY DIARY
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SFI 2026: What’s in it for vineyards?
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DESKTOP www.hutchinsons.co.uk ENVELOPE information@hlhltd.co.uk phone-alt 01945 461177
The second application window for the Sustainable Farming Incentive (SFI) is set to open on 22 September, so Hutchinsons head of environmental services, Georgina Wallis, highlights some actions that may be of interest to growers in the viticulture sector. While the SFI is primarily aimed at arable and livestock farms, vines and other horticultural permanent crops are included within the scheme’s remit, and of the 71 actions in SFI 2026, there are several of interest (see table). The payments available could provide useful extra income for adopting measures that benefit both the vineyard and biodiversity, while also helping growers meet the increasing sustainability requirements from the supply chain and assurance schemes. The latest LEAF Marque Standard (version 17.0), for example, features a new requirement for 5% or more of the total farm/site area to be managed as habitat, with an (optional) advanced target of 10%. As always though, it is important to evaluate any SFI actions carefully, building the scheme around what is right for your business, rather than chasing the highest payments. There will be costs associated with many actions, such as seed, establishment, topping, and other management activities, plus implications for day-to-day agronomy, so always read the guidance properly to fully understand what is required, and seek advice, before signing up to anything.
Cover crops
One particular area of interest is cover crops, which serve many useful purposes, from protecting bare soil over winter, building structure, organic matter and fertility, to providing habitats that support pollinators, natural predators, and other beneficial insects. Areas around the outside of the vineyard can suit cover crops and flowering mixes, but be aware of any limitations this puts on vehicle movements, or other logistics (e.g.
Table 1: Examples of potential SFI 2026 actions for vineyards
SFI code
Description
Payment
CSAM2
Multi-species winter cover crop
£129/ha
CAHL1
Pollen and nectar flower mix
£739/ha
CAHL2
Winter bird food on arable and horticultural land
£648/ha
CAHL3
Grassy field corners or blocks
£590/ha
CAHL4
4m to 12m grass buffer strip on arable and horticultural land
£515/ha
CIPM2
Flower-rich grass margins, blocks, or in-field strips
£798/ha
CHRW2
Manage hedgerows
areas where boxes are stacked, etc), to avoid the risk of damaging cover. The same applies if you are planning to establish mixes down alleyways, as you will need to demonstrate the aims of the action are being met, and are not compromised by vehicle trafficking. The RPA is increasingly using satellite imagery to monitor the delivery of SFI actions, so there is no hiding should problems occur. Timing is key for establishing cover crops successfully, and by mid-September, it is generally too late to sow an overwinter cover crop (CSAM2), which should ideally be sown by late August/early September to establish sufficiently before winter sets in. SFI rules allow up to 12 months leeway to establish any mix where the scheme start date is too late for that season, so even if you have only just joined the SFI, it will be possible to wait until next August to sow overwinter cover. For many other actions, the focus is on planning and preparing for spring-established actions.
£13 per 100m for one side For all cover crops, selecting the right mix of species to deliver whatever it is that you want to achieve is crucial, as is recognising any potential risks, such as whether a certain type of plant could host insect pests, or has a growth habit not suited to the area around, or beneath vines. There are many options available, so discuss them with your agronomist or check the Hutchinsons 2026 Environmental & Cover Crop Seed brochure. One technical point to remember is that the seeds in many multi-species cover crop mixes are usually very small, so will struggle to establish when direct-drilled into an existing grass sward, which is simply too competitive. There are ways to improve the chances of establishment, such as by scarifying and removing as much grass as possible, but generally, the best approach is to sow small seed mixes into a well prepared, fine, weed-free, seedbed.
Hutchinsons 2026 Environmental & Cover Crop Seed brochure DESKTOP www.hutchinsons.co.uk/our-services/environmental-services OCTOBER 2026 | VINEYARD
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From grape to glass, and beyond: Celebrating the entire UK sector Working in partnership with Vineyard magazine for a developing UK wine industry. WineGB is the national association for the English and Welsh wine industry. WineGB represents, leads, and supports the sustainable growth of the Great British wine sector.
If you are interested in wine production in the UK, find out more about WineGB and join us. Visit our website www.winegb.co.uk
International tour creates commercial opportunity WineGB confirms Scandinavian tasting tour, creating a high value commercial opportunity for members. WineGB confirms its Scandinavian Trade & Media Tasting Tour, a three city showcase across Stockholm, Oslo and Trondheim, designed to accelerate export growth for English wine producers and deliver meaningful commercial value for Nordic buyers and trade. With demand for premium, cool climate wines rising across Scandinavia, the tour offers WineGB members a strategically timed platform to build export relationships, secure listings and strengthen long term visibility in one of Europe’s most quality driven markets. Early entrants are already securing longterm listings, strong margins and repeat orders. In 2024, 16 producers showcased their wines in Stockholm with WineGB, with 14 of these either securing new listings, or securing new market business. This year’s Scandinavian tour will feature more than 20 English and Welsh producers, giving Nordic buyers and trade an unparalleled opportunity to taste widely across the category. Across Stockholm and Oslo, the tasting will be supported by a headline masterclass, designed to
showcase the depth, diversity and cool climate precision of the wines, offering attendees a focused, expert led exploration of the producers, regions and winemaking approaches shaping the UK’s fast evolving industry. For buyers, importers and sommeliers, it’s the most comprehensive snapshot yet of what the category can offer. The Scandinavian tour forms part of WineGB’s commitment to expanding
international reach and supporting members in securing sustainable export growth. With Nordic markets showing strong interest in premium sparkling and still wines, the tour provides a high impact route to commercial expansion. English wine producers are now exporting to 50 countries worldwide and export sales grew 9% in 2024, with volumes increasing by 35%.
If you’re interested in exporting English wine, read more on how WineGB can support these ambitions visit www.winegb.co.uk/trade-hub/export/ 46
OCTOBER 2026 | WWW.VINEYARDMAGAZINE.CO.UK
5 October 2026
WineGB Trade Tasting in Stockholm
7 October 2026
WineGB Trade Tasting in Oslo
DATES FOR THE DIARY
Visit our events’ page for the full list of activities taking place. 8 October 2026
WineGB Trade Tasting in Trondheim
25 November 2026
2026
Newest Patron
WineGB secures major operational boost for its members as London City Bond becomes newest Patron.
WineGB has welcomed London City Bond (LCB) as its newest Patron, securing a major operational and commercial advantage for producers across England and Wales. As one of the UK’s most trusted bonded logistics providers, LCB brings national scale, bonded expertise and decades of industry experience, all of which translate directly into stronger, simpler and more efficient operations for WineGB members, in the UK and internationally.
LCB’s Patronage delivers a meaningful upgrade to the everyday running of producer businesses. Their bonded network streamlines the movement of goods, reduces administrative pressure and provides a professionally managed logistics backbone that supports producers as they grow. Members will also benefit from access to LCB’s stillage systems, offering safer storage, improved organisation and reduced breakage risk, a practical enhancement that makes handling higher volumes significantly easier. Neil Walker, Head of Partnerships at WineGB commented: “LCB’s Patronage is a direct investment in our members’ success. Their bonded expertise, national reach and operational strength will help producers run simpler, more efficient businesses and unlock new commercial opportunities.” The partnership strengthens producers’ reach, with LCB’s UK wide footprint enabling fast, reliable distribution to trade customers, wholesalers and hospitality. It also enhances export readiness: bonded
Left to right: Neil Walker WineGB; Stan Moyser, LCB; David Hogg, LCB; Kirsty Rushby, WineGB; and Jane Renwick, LCB storage, customs aligned processes and integrated logistics give producers the confidence and capability to expand into international markets without operational friction. Alongside this, LCB’s modernised supply chain solutions open new routes to market and support stronger commercial outcomes for WineGB members. David Hogg, Sales Director from LCB said: “We’re proud to become a Patron of WineGB and to support producers at a pivotal moment of growth for the sector. Our services are designed to make operations smoother, safer and more scalable and we look forward to helping WineGB members strengthen their logistics, reach new customers and build commercially resilient businesses.”
JOIN WINEGB
phone-alt 01858 467792 paper-plane office@winegb.co.uk globe-asia www.WineGB.co.uk OCTOBER 2026 | VINEYARD
47
MACHINERY & EQUIPMENT
Creating species-rich wildflower habitats faster Hampshire-based biodiversity specialist the UK's original soil-less wildflower turf Wildflower Co. is a finalist in the South system; Meadowscape Pro™, an advanced Coast Tech and Innovation Awards, in modular growing system capable of recognition of its groundbreaking use establishing high-quality meadow habitats of science and technology to help tackle in just three to four months; and BioNet™, biodiversity loss and accelerate nature a plant-based, biodegradable alternative to recovery. conventional plastic reinforcement. The pioneering company, which combines The company has also expanded its more than two decades of scientific research technology into the consumer market and horticultural expertise with innovative with the launch of its Wild Gardens brand growing technologies, will join fellow and flagship product, Meadow in a Bag™, finalists at the prestigious awards ceremony helping homeowners create biodiverse in Southampton on 15 October. wildflower spaces and contribute to nature Wildflower Co. has been shortlisted in the recovery in their own gardens. Tech for Good category for its proprietary, Unlike conventional landscaping science-led technologies designed to make approaches, Wildflower Co.'s innovations are the creation of species-rich wildflower designed specifically to restore ecosystems habitats faster, more reliable andMonitor more rather than simply| create green spaces. Each | Predict | Track Automate accessible. product is underpinned by ongoing research Its innovations include Wildflower Turf®, into seed provenance, species compatibility
and long-term habitat resilience. Wildflower Co. Managing Director James Hewetson-Brown said: “We are absolutely delighted to have been named a finalist in the Tech for Good category. There can sometimes be a perception that technology and nature sit at opposite ends of the spectrum, but our business demonstrates just how powerful the two can be when they come together.
The sensor can be used for:
Introducing our new Leaf Wetness & Temperature Sensor
Given the stricken nature of the wine industry, Vinewatch are making the following offer for two lucky vineyards: One complete system with gateway, 3 Ladybirds, an 8 in 1 soil sensor and a wet leaf sensor free of charge for 8 months. This will give you early warning on powdery and downy mildew now and frost alerts next year. After the 8 months are over you will charged £30 pcm going forward. To be in with a chance, give us a call.
• Disease prediction and fungal infection risk assessment • Irrigation timing based on canopy wetness duration • Frost monitoring and protection systems • Transpiration and stress monitoring
Why do I need one? The sensor gives you significantly better data which feeds into the Ladybird disease predictors for Powdery Mildew and Botrytis. The predictors use algorithms from Kew’s Royal Botanical Gardens and UCL (University College London) and will be updated from time to time for individual grape varieties using algorithms from Plumpton College Wine Department. Accurately knowing the risks of disease and knowing it on a hyperlocal basis, means you can plan your spraying routine better and restrict it to areas of higher risk.
PLEASE CALL FOR MORE INFORMATION ON 0845 5443736 48
OCTOBER 2026 | WWW.VINEYARDMAGAZINE.CO.UK
2026
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DESKTOP www.vitifruitequipment.co.uk phone-alt 01732 866567 ENVELOPE vitifruitequipment@sky.com Zanon
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Witt
In order to have a tool which both folds up narrow enough behind or in front of the tractor and can go down restricted passages but also has enough vertical reach to side up tall windbreaks is a challenge but these companies do precisely that. For windbreaks the rotating knife blades are good for annual trimming; however to deal with thicker branches the knife blades can be swapped out for circular saws; Vitifruit Equipment have one of these available for hire. When tidying ditches and for general hedge cutting the flail heads are used and are a Marolin speciality particularly when using very small tractors as low as 20hp. For small areas Vitifruit Equipment also supply high power long life battery hand held hedge trimmers with optional pole extensions.
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Annual trimming and ditch maintenance in vineyards can be a problem if accessibility is difficult between the vine row and the hedge or ditch. Regular agricultural tractors and their hedge cutters are often too wide and too heavy to go down narrow passages. One answer to this problem is to use special smaller and lighter hedgecutters adapted for use on narrow and low horsepower tractors down to 20hp and even front loaders and mini excavators. For many years Vitifruit Equipment has been supplying such tools from two manufacturers; the French firm Coupeco and the Italian firm Marolin. Both have their specialities including multiple circular saw heads, rotating knife blades, reciprocating cutter bars and flails.
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Hedge and windbreak trimming
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MACHINERY & EQUIPMENT
COMPLETE UNDER-VINE CARE SOLUTIONS Available for on-site demonstration
Multi Clean
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See the solutions at our Great Chart Depot Open Day on Thursday 8th October
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Matt Pinnington – 07484 063280 – matt.pinnington@haynesgroup.co.uk
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THE ART OF PLANNING As harvest draws to a close, now is the ideal time to plan your equipment servicing. Itasca Technical Services’ experienced engineers are available to service your equipment and provide the support needed to keep everything running smoothly. Contact us to find out how we can help you. CONTACT US TODAY 📞📞 01233 510098 ✉ john.s@itascawines.com
Itasca Creative Wines , Clifton Farm, Croft Lane, Crondall, Hampshire. GU10 5QD
Tel: 01252 279830 / @itascawines
www.itascawines.com