Vineyard Show Special 2021 by KELSEY Media

VINEYAR VINEYARD YAR Y D for viticulturists in Great Britain ™

VINEYARD & WINERY SHOW SPECIAL 2021

Pioneering 50 years

INSIDE ◆

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Showtime: Countdown to the Vineyard & Winery Show

CLAIM YOUR FREE TICKETS

Matthew Jukes reveals his show wines

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PIWI power

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Research critical for success

& WINERY SHOW

Registration open, see page 26

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www.vineyardmagazine.co.uk VINEYARD Kelsey Media, The Granary, Downs Court Yalding Hill, Yalding, Maidstone, Kent, ME18 6AL 01959 541444 EDITORIAL Editor: Jo Cowderoy vineyard.ed@kelsey.co.uk GRAPHIC DESIGN Jo Legg Flair Creative Design jo.legg@flair-design.co.uk ADVERTISEMENT SALES Jamie McGrorty 01303 233883 jamie.mcgrorty@kelsey.co.uk PHOTOGRAPHER Martin Apps www.countrywidephotographic.co.uk MANAGEMENT CHIEF EXECUTIVE: Steve Wright CHIEF OPERATING OFFICER: Phil Weeden MANAGING DIRECTOR: Kevin McCormick PUBLISHER: Jamie McGrorty RETAIL DIRECTOR: Steve Brown RENEWALS AND PROJECTS MANAGER: Andy Cotton SENIOR SUBSCRIPTION MARKETING MANAGER: Nick McIntosh SUBSCRIPTION MARKETING DIRECTOR: Gill Lambert SUBSCRIPTION MARKETING MANAGER: Kate Chamberlain SENIOR PRINT PRINT PRODUCTION MANAGER: Georgina Harris PRINT PRODUCTION CONTROLLER: Kelly Orriss DISTRIBUTION Distribution in Great Britain: Marketforce (UK) 3rd Floor, 161 Marsh Wall, London, E14 9AP Tel: 0330 390 6555 PRINTING Precision Colour Print Kelsey Media 2020 © 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 of our privacy policy, please visit Kelsey Media takes your personal data very seriously. For more information of 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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NEWS 9 Hospitality rallies to help small wine producer grow

11 Lyme Bay Winery rebrands 12 Still wines and new names shine at IEWA21

REGULARS 14 Matthew Jukes Fine wine.

25 The vine post Insight into the current global steel market and how it affects viticulture.

66 Representing you WineGB celebration.

68 Ellagic magic 70 The agronomy diary The rise of the machines.

71 Continuous tartrate stabilisation 73 Machinery No brainer for still wine varieties.

FEATURES 56 PIWI power Fungal resistant hybrid varieties may be the answer to sustainable winemaking, agrochemical reductions, and reducing costs of production – but only if they produce quality wines. Front cover image: Carr Taylor Vineyards © Martin Apps, Countrywide Photographic

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CONTENTS Features A sparkling 50 years

The Carr Taylors were early pioneers planting their vineyard in 1971 and producing some of the first traditional method sparkling wines.

Get ready for the very first Vineyard & Winery Show

On 24 November 2021 at the Kent Country Showground history will be made with the first ever Vineyard & Winery Show.

Bridging biology and mechanisation for successful vineyards

Combining his background in horticulture with his machinery design skills, Ian Phillips set up Vineyard Solutions Ltd.

Research critical for industry success

Vineyard speaks to key contributors to some of the important crossindustry projects ensuring our resilience for a successful future.

Jo C

specialists Hutchinsons offers specialist Viticultural agronomy advice, guidance on nutrition, precision soil mapping and soil health. We supply all production inputs and a range of sundry equipment for vine management, together with a comprehensive range of packaging materials. Our professionalism is coupled with our commitment to customer service. With a highly experienced Horticultural agronomist team and dedicated Produce Packaging division covering the whole country, we have all the advice you want and all the inputs you need, just a phone call away.

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From the editor

Its showtime!

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I hope you all have the unmissable Vineyard & Winery Show date in your calendars – its 24 November at the Kent Country showground, Detling, Kent. This inaugural industry show will be an activity packed event, as well as a great opportunity to get together and compare notes on vintage 2021. For many, this has been one of the most challenging growing seasons – even in the Carr Taylor vineyard’s 50-year memory! Downy has become a dirty word, as has the depressing damp grey gloom of harvest. I believe that some of our more northerly vineyards have fared better this year – so I really hope to see you all at the show in Kent – if only to have a friendly gloat! I attended the WineGB Trade & Press tasting in September and, after 18 months of ‘Gobi Desert’ nothingness during the pandemic, it was great to see members of the industry buzzing with the excitement of face-to-face meetings again. The Vineyard & Winery Show also promises a vibrant atmosphere for rekindling friendships, building relationships (business that is!), camaraderie and bonhomie – all vital ingredients for a successful industry. There are over 70 trade stands to visit at the show, and with the wide-open space at the Kent Country showground, even the biggest pieces of kit – such as tractors, machine harvesters, tanks and crossflow filtration units, can be exhibited. Whether you are an established vineyard or a new entrant, expert companies will all be on hand to discuss topics. Not to be missed are the seminars with an exciting line up of speakers who will likely encourage some good discussions on subjects that are pertinent to our industry and its sustainable future. Matthew Jukes’ wine tasting is a great opportunity to have an exclusive insight into six of the very best wines from Great Britain with one of the world’s leading wine writers, who will explain why he feels each wine is special and warrants acclaim. You need to book ahead for this event on the Vineyard & Winery show website, and the £20 fee go to the Drinks Trust charity. Benchmarking is always a valuable exercise and central to the show’s activities is the Wine Hub – a 30m long central table with 100 of the UK’s best wines to taste. I will certainly be spending time in this area – so see you there!

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NEWS

Hospitality rallies to help WineGB on small wine producer grow reduction of sparkling wine duty

Dunleavy Vineyards are launching a crowdfunding campaign to buy a small field on the outskirts of the city of Bristol. Established by Ingrid Bates thirteen years ago, rather than focussing on ‘direct from vineyard’ sales, Dunleavy wines are sold through a host of small independent shops and many Michelin starred restaurants across the country. Many of these shops and restaurants feature in their crowdfunding video and also in a special reward people can buy as part of their campaign. Commenting on the crowdfunding campaign Ingrid Bates said: “After the difficult year hospitality has had, we weren’t sure what our shop and restaurant customers would say when we asked for help – but we were blown away with the response we received. “The plan is to buy a small field, close to the city of Bristol, to give our business a long-term base where it’s easier for people to engage with us. It’ll be a real showpiece for sustainable viticulture. “People can buy fantastic rewards as part of the Dunleavy crowdfunding campaign to help reach the target of £55,000. As well as

> Ingrid Bates

vine adoption, vineyard tours and tastings, are tickets to a beer and wine tasting with two of Bristol’s best beer producers; Wiper & True and Left Handed Giant – the evening will be hosted by food writer and TV presenter Andy Clarke, in the amazing Finzels Reach building in Bristol."

www.crowdfunder.co.uk/dunleavy-vineyards-crowdfunder

An article in last weekend’s Sunday Times forecast that the Chancellor, Rishi Sunak, is planning to simplify the tax system on alcohol in his Autumn Budget which could hail positive news for Britain’s wine producers. It is predicted that sparkling wine duty will be reduced in line with still wine and that there would be further support for English and Welsh wines through restructured duties bringing tax advantages over imported sparkling wines, now that Britain is operating outside of the EU. “This is welcome news to the wine industry of Britain,” commented Simon Thorpe MW, CEO of WineGB. “WineGB has long lobbied the Treasury as part of our engagement on the government’s Excise Duty Review and these changes, if they are announced, would represent a significant benefit to the British wine production industry. We look forward eagerly to the Chancellor’s Autumn Budget Statement on 27 October.”

Fuelling next phase of growth BCI Finance via the fintech focused BCI Credit Opportunities Fund) and Ferovinum are pleased to announce the launch of a new funding facility to enable Ferovinum to materially increase the scale of its support for the wine and spirits industries. Ferovinum provides capital against wine and spirits inventories using its tech platform to enable customers to upload inventories to access funding, manage their stock holdings and supply chain logistics and manage cashflows associated with trade receivables This innovative solution to alleviate the capital and logistical burden of inventory intensive industries was the perfect fit for fintech specialist lender BCI Finance. BCI Finance Managing Director Sam Kemp comments: "At BCI Finance, we are passionate about working with truly innovative lending businesses that are on a mission to disrupt their industries. We believe that the Ferovinum platform has the ability to modernise an antiquated, fragmented global supply chain, while levelling the playing field in enabling smaller and independent producers to access funding in a way that had previously been the privilege of select larger players. We’re delighted to be supporting Ferovinum and to be deploying capital into its sector, and we look forward to continuing to work with the business as it moves through the next phases of its growth." This facility has been setup to bridge into Ferovinum’s upcoming multi tranche facility and will support senior lending for Ferovinum’s next £100m of

capital deployed into wine and spirit supply chains. Ferovinum’s Mitch Fowler added: “BCI Finance were extremely impressive to work with. They immediately understood our business model and worked with us to design a bespoke financing package to support our rapidly growing customer book. The process was quick and efficient from start to finish and BCI has the scale and flexibility to continue to support our rapid growth profile."

> Mitch and Dan

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NEWS

Lyme Bay Winery rebrands Lyme Bay winery, has completely rebranded their still wine packaging to capture the essence of the wineries approach to winemaking. The new labels, designed in partnership with Amphora Design and headed by Neil Tully MW, carry subtle cues of quality with gentle embossing and spot varnish to lift the labels and reflect the quality that is inside the bottle. Sales and marketing manager Paul Sullivan commented “Our old wine label design was taken from bespoke artwork created by Dina Campbell, a Scottish Artist representing the coastal influence of our location. As our sourcing approach has changed from being a regional, land-owning Devon winemaker, to a multi-regional sourcing company, we felt the need to rework the label design to deliver a consistent message around our sourcing and approach. This contemporary design also allows us to differentiate clearly between the different tiers of still wines we produce.” White label classic wines – An introduction to English wine including the ever- popular Shoreline blend and Bacchus. Winemakers Choice – A selection of still wines with coloured labels offering a premium collection of varietal wines tailored by our winemakers from

WineGB Wessex has appointed Black Chalk winemaker and CEO, Jacob Leadley, as its new Chair, effective from 9 November. Leadley will replace outgoing Chair, Tim Ingram Hill of Wiltshire’s Southcott Vineyard, who stands down after 10 years in the role. The regional wine body, which encompasses Dorset, Hampshire, Isle of Wight and Wiltshire, currently has over 70 members. Jacob Leadley is one of a number of “next generation” winemakers now serving on the committee, who will be looking to refresh perceptions of the region. Leadley has 10 years’ experience working in the English wine industry; initially at Hattingley where he was winemaker until 2018, and then more recently with his own winery, Black Chalk, which he launched in 2018. He has served on the Wessex Wine committee since 2017. The third largest of WineGB’s regional bodies, Wessex is the most diverse in terms of vineyard size, with production ranging from hundreds of bottles to half a million bottles. WineGB Wessex supports its members on all aspects of the wine industry, including viticulture, winemaking, funding, education, tourism, and marketing, and represents its members at the national level within WineGB. Commenting on his new role, Jacob Leadley

the best fruit from the regions including Pinot Noir, Chardonnay, Bacchus Block and Pinot Noir Rosé. Single Vineyard Selection – A classic black label and very limited volume wines. These wines are the best of the best chosen by the winemaker and growers where specific parcels are identified to create different expressions

of the fruit, terroir and winemaking skills, showcasing the versatility and quality of English wines. Head Winemaker and Managing Director James Lambert commented: “These labels will take Lyme Bay Winery to the next level in our goal of delivering some of the best still wines England and Wales has to offer.”

Jacob Leadley appointed as new WineGB Wessex Chair said: “WineGB Wessex has a long and rich history when it comes to viticulture and winemaking. The region is very diverse and home to large international producers, boutique wineries and smaller hidden gems. I look forward to helping steer the WineGB Wessex Committee which has both experience and enthusiasm. Both will be needed as we aim to expand and update our communications, events and support for our community of growers. Wessex has played a substantial role in the success seen across our industry in recent years, and the committee and I very much look forward to building on this. “On behalf of the members and the committee I would like to thank Tim Ingram Hill for his 10 years as Chair, during which time the Wessex wine industry has taken huge strides as a wine producing region. I am personally very grateful that Tim has agreed to continue with the committee for the next 12 months.” Commenting on the new appointment, Tim Ingram Hill said: “It is now the time for the bright young winemakers with their new ideas to take

over the leadership of the industry and Jacob is a fine example of the talent that is coming to the fore in English winemaking. I am confident he will do a superb job with the full support of his enthusiastic committee.”

> Jacob Leadley

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AWARDS

THE INDEPENDENT ENGLISH WINE AWARDS

Still wines and new names shine at IEWA21 The Independent English Wine Awards (IEWA) announced the results of its annual English wine competition on 22 September 2021. Now in its fifth year, the Bristol-based independent competition, held at Averys Wine Merchants, received its largest number of entrants to date with 155 wines – reflective of the growth and interest in the category. With a 24 judge panel chaired by Liam Steevenson MW, the consumer-focused blind tasting competition states its primary goal as ‘delivering ROI value for participating producers’, driving this primarily through social media. IEWA21 awarded 17 gold medals, and

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119 medals in all, IEWA founder Alex Taylor commented: “The results this year were so exciting – see also: fascinating, uplifting, intriguing, surprising, affirming, and full of variety… all neatly reflective of the category we’re seeking to help promote here. As well as the now standard flights of world class classic cuvées, and Essex fruit leading the way, we saw so many notables – medals for magnums (The Grange) and half bottles (Furleigh Estate), for varieties from Solaris (Burn Valley) to Chardonnay (Bride Valley), golds awarded to wines all the way from Yorkshire (Dunesforde) to Somerset (Fenny Castle), and with charmat

FENNY CASTLE STILL Rosé 2020

method wine (Wolstonbury) taking IEWA silverware for this first time. Then after a lean flight in 2020 there was a red redemption with two gold medals awarded (Gifford's Hall and Whitehall Vineyard). Another award went to a Champagne house (Louis Pommery England), plus there was a sparkling trophy for a totally under the radar Dorset producer (D’Urberville). So much to enjoy.” The top spots for still and sparkling: ◆ Best Still Wine: Oastbrook Vineyard, Chardonnay 2020 ◆ Best Sparkling Wine: D’Urberville, Extra Brut 2016

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Chair of Judges Liam Steevenson MW commented: “It's impossible for me to overstate how important this competition has become. The IEWA highlights the very best of English wines,“ The Trophy Winners, Oastbrook Chardonnay 2020 and D’Urberville Classic Cuvée 2016 were truly world class, I will be seeking them out for my cellar for sure. ”The IEWA judging panel comprises five separate sub-panels led by panel chair Liam Steevenson MW, with broadcaster and journalist Susy Atkins, Anne Krebiehl MW, educator and presenter Lee Isaacs, and winemaker and columnist Ben Hulland.

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WINE REVIEWS

Mat h e w

Fine wine

es Juk

Three of the most delicious wines I can think of right now. DESKTOP www.matthewjukes.com ENVELOPE vineyard.ed@kelsey.co.uk

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As this is a special edition Vineyard Magazine singing the praises of the upcoming Vineyard & Winery Show, I thought I would throw caution to the wind with my theme and my wines this month. The reason for this is that I know that I will be called upon to talk about the three wines opposite in my wine tasting at the Show. This means that I have pushed the boat out so that the assembled audience can get stuck into some seriously delicious bottles and all enjoy a rip-roaring time. But what of my theme? It is not simply an excuse to drink, sorry, taste, the three most delicious wines I can think of right now, but I also have a slightly broader sub-text running through this hedonistic trio of wines and that is the notion of the age-worthiness of elite English sparkling wine. My definition of the expression ‘fine wine’ is, quite simply, a delicious wine that improves, changes, and becomes more complex and intriguing with age. Top English sparkling wines are prime candidates for both drinking well on release and evolving and shape-shifting with age. This means that if they choose to do so, they can move from being considered wonderful effervescent creations on release and potential fine wines if they are granted time spent in the cellar. I have picked out three wines opposite, which are all, to my mind, benchmark candidates for ‘fine wine’ consideration. One is barely released, the second is already into its stride, and the third is nearing its peak. All are incredible from a taste point of view, and I hope you agree when you drink them with me on 24 November that they represent a trio of some of the most remarkable wines made on our shores to date. There is one final element to consider when awarding the term fine wine to a bottle of wine: the notion of balance. As hard to pin down as it is to explain, I have always believed that ‘balance is born’. Fine wines are always balanced from the off, and so I hope you will agree that there is as much pleasure in drinking the 2018 as there is in both the 2014 and the 2010 vintages, and while they are at different points on their journey, they all display perfect balance.

& WINERY SHOW

TAKE PART IN MATTHEW JUKES’ STRUCTURED WINE TASTING

World renowned wine writer and monthly Vineyard columnist Matthew Jukes will be conducting a structured wine tasting for 120 guests at this year’s Vineyard & Winery Show. This is your opportunity to have an exclusive insight into the very best of British wines with one of the world’s leading wine writers.

TICKETS ARE £20 EACH.

All proceeds raised go to The Drinks Trusts. To book go to: www.eventbrite.co.uk/e/the-vineyard-and-winery-show-tickets-140979015029

2010 Nyetimber, Classic Cuvée Magnum £390.00ib per 6 magnums www.farrvintners.com £85.00 www.nyetimber.com

2018 Gusbourne, Brut Reserve £39.95 www.vinotopiawine.co.uk

So, we come to the venerable 2010 vintage, and this time, please check the fine print because the prices listed are for magnums and not bottles of this celestial wine. Firstly, the value afforded here is staggering. This is an eleven-year-old, superb vintage, stellar estate wine that has been matured carefully for your delectation, and it is only slightly north of forty squids a bottle. Wow. We all know that Nyetimber’s wines are longlived, but this is another thrilling example of just how fit and visceral these wines can be after over a decade of age. The fact that it can be purchased in a magnum is even more compelling because this format will further extend the potential for this wine. Having said this, 2010 CC looks catwalk ready right now, and while it might be approaching its apogee, there is no sign that this wine will lose its swagger for many years to come.

2014 Hattingley Valley, King’s Cuvée £80.00 www.hattingleyvalley.com Hattingley’s Kings Cuvée has been striding around impressing all-comers for a while now, and it has even picked up a gong or two, too, but I happen to think that this wine’s best days are yet to come! At seven years old, this is not only one of the country’s finest sparkling wines, but it is also grand, layered, keen and bristling with energy. I have tasted it perhaps seven or eight times to date, and it just keeps blossoming in the glass. The lifeforce buried within each bottle is extraordinary, and I cannot see it losing its momentum for many years to come. This wine is a classic example of one that shows perfect balance every time you pop a cork. Yet the flavour gently progresses along a wonderful journey, billowing and softening as it goes, so it never tastes exactly the same. There are still many chapters of this story to be told – so I hope that there are enough bottles left in the HV cellar, so we can all learn how this epic ends.

I know that not even Gusbourne is showing this vintage on their website as I file copy for this column and that only the wise palates at Vinotopia have put their hand up for this insanely delicious new vintage release. Still, I am told that Oxford Wine Company, Highbury Vintners and Fortnum & Mason are all waiting in the wings and then, presumably, the rest of the country will be beating a path to this wine’s door in no time at all because it is a singular tour de force from Gusbourne. It is not often that I unleash a 19/20 score in my notebook. It is even rarer for me to share this with you because I always want people to read my notes and not my scores, but this is, without any shred of doubt, a wine that will stop you in your tracks with its completeness, balance, nobility and élan. You heard about it this particular fine wine here first.

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EDITOR'S VISIT

Ed itor

A sparkling 50 years

Jo Cowdero y

Celebrating 50 years, the Carr Taylors were early pioneers planting their vineyard in 1971 and producing some of the first traditional method sparkling wines. Vineyard takes a journey through our industry’s history with David, Linda and Alex Carr Taylor, founders of one of the oldest commercial vineyards in the country, who are now using their wisdom and experience to gear up for an exciting future. Photos: Martin Apps, Countrywide Photographic

> David, Alex and Linda Carr Taylor

Early pioneers

When David and Linda Carr Taylor established the vineyard back in 1971, the concept of English viticulture was very young. An engineer by background, David bought Yew Tree Farm which surrounded his family home, in 1968. “After two years of growing hay and corn at a loss and seeing what other crops were profitable, growing grapes came to the top of the list. The reason was that once the wine was in the bottle, I could decide which market was the most profitable,” explained David. “I viewed the vineyard as an engineering project, and I must confess I wasn’t particularly interested in wine at first. However, wine is now my life. I’m 82 and still work eight hours a day, seven days a week – but I am no longer on picking duty,” he added. In 1971 David planted 21 acres and joined the English Vineyards Association. “I believe our vineyard was one of the largest at the time. I had great help from Jack Ward of Merrydown Cider. The English Vineyards Association met regularly to promote the emerging commercial market and we became great friends. Sadly, many of those dear friends are no longer with us. “We were the age of pioneers, and I have seen everyone, including myself, make so many mistakes. In my view you need to make nine mistakes to achieve the tenth success. Business is always about the bottom line and cash, so necessity spurs invention,” said David. The Carr Taylors released their first sparkling wine in 1985, from the very large harvest of 1983, a Brut from Kerner and Huxelrebe and a medium dry wine from Gutenborner and Reichensteiner. “The wines were aromatic, rich in fruit and gentle on the palate, so unlike the style of most Champagnes at the time. “In the early days we encouraged publicity in order to promote our wines – for example in 1989 we exhibited at the Bordeaux Wine Exhibition. We entered our traditional method sparkling wine – and from over 2000 world-wide entrants were

awarded a Gold Medal. Then in 1999 we were again awarded another Gold Medal. To date we have over 200 national and international awards. “In the early days our wines sold better in France than here, as the Brits considered that everything foreign was fantastic and that everything British was rubbish. In fact, it sold in France so well that we had a visit from a couple of Ministry of Agriculture representatives, in their pin-striped suits who asked us to stop selling wine in France. Apparently, they had received complaints from the French government, via the OIV, threatening to stop the imports of English lamb into France. It was nearly a trade war!” David smiled. David and Linda’s son Alexander joined the business as winemaker and manager in 1994, after a degree in Agriculture from Reading University. The family ethos is an important part of the business and brand which has been carefully built up and nurtured over the last 50 years. The business is well served by a long standing and dedicated team of vineyard and winery staff, cellar door staff and vineyard tour guides. Celebrations for their 50 years will have to wait – but an Autumn barbeque is planned for all the staff members when harvest is over. “There was an inevitability that I would join the business eventually,” commented Alex Carr Taylor. “I gained winemaking experience from around the world including Villa Maria in New Zealand and Rex Hill in Oregon – which was an eye opener to the potential of Pinot Noir. There are many more opportunities with wine compared to standard agriculture – it’s not just a crop as there are so many disciplines involved in its production,” he added.

Reflections and predictions

“The changes over the years are formidable,” explained David. “In the early days, the wine industry was luck, hard work and the ability to sell wines. During my 50 years in the English wine industry, I can reflect on many landmark activities, some of which are very personal. <<

EDITOR'S VISIT << “Only in the last 25 years with the understanding that England has a warming climate have the larger growers moved in to dominate the market, their volumes are sold into the multiples as well as popularising direct sales through wine tourism and online activity. The current English industry is maturing with huge investments, from personal wealth to institutional investment. A very long way from my early days and I sit back with a smile to thank all members of the early English Vineyards Association. “One striking change I have noticed is that when I planted English wine was considered a national joke – and now wine production in the UK is world beating. “I now honestly think that our wine industry will grow 100 times larger. We currently have around 800 vineyards, I expect that will grow to 8,000 vineyards – and then eventually to 80,000 vineyards. There is the area of land available. I also think that consumption is likely to increase – and I suspect the low alcohol movement is just a phase.” In the next 50 years, David predicts that our range of wines will become more varied and driven by the customer’s need to match wines with our increasingly diverse and complex cuisine. “Wines will be needed to complement our dishes. We are thinking about the wines that will be produced in the future and planning our replanting in anticipation, including several PIWI varieties. “One thing that hasn’t changed – is the search for a name for English Sparkling Wine – this was a constant topic of conversation in the early days, often fuelled by wine personality and critic Jilly Goolden – but it has never been found,” exclaimed David. “I think the establishment of Nyetimber was a major boost to the industry – as well as showing the potential of Pinot Noir and Chardonnay,” explained Alex. “When we started the typical French varieties were off the menu – considered unripenable. With climate change the majority of picking dates are now towards mid-September,

> David and Linda featured on the front cover of the Telegraph Magazine in August 1987 rather than October, with lowered acids and improved ripeness, but it has also opened the doors for more varieties to be tried. And 2018 also showed the yield potential for the country, exceptional as it was, and I’m sure we will have more years like it. “Although a bit of a chicken and egg scenario the significant service industry that has grown up around the business of growing grapes and making wines has had a big impact on the development of the sector. It’s now much easier to plant a vineyard, to find the right equipment, winemaking additives, consultative advice etc. When we started none of this existed and we had to learn and find out everything ourselves. Companies now supply us with information rather than us having to go and research it,” said Alex.

The vineyards

Carr Taylor Vineyards is situated five miles inland from the coast near Hastings. “We benefit from some of the warmest and driest weather in the country. One mile to the south is the Hastings ridge which shelters us from the prevailing southwesterly winds. Some recent analysis shows that this vineyard is one of the prime locations for vines in the south east of England – in the top 1.1% of the best UK winegrowing areas. Our average growing degree days are 750 – 900, (the Champagne region averages just above 1000), perfect for our light, crisp styles of wine. The main vineyard is at approximately 40 metres above sea level, with a general south east aspect. The soils are typical Wealden soils being mainly a sandy loam overlying ironstone and clay shale. As such they have mostly good drainage and a loose

structure to facilitate root growth. The home site vineyard area is about 21 acres (8.5ha). “We still have 6.3 ha of vines that were originally established between 1971 and 1974. The earlier ripening Germanic varieties included Reichensteiner, Schönburger, Huxelrebe, Kerner, Muller Thurgau and the little planted Gutenborner – all on Geneva Double Curtain (GDC). However, now the Schönburger has been replaced with Bacchus and the Muller Thurgau with Pinot Noir and Pinot Blanc – planted in 2010 on Double Guyot,” explained David. “Adjacent to this another vineyard area with 14 acres (5.66 ha) is planted. These vines were planted in 1990 again of predominantly German varietals with about a hectare of Champagne varieties. So, we currently have 37 acres of established vines planted. Our on-going plans >>

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EDITOR'S VISIT << are for a full site replanting with not only Champagne varietals but also some interesting still wine varieties and some trials of PIWI vines. “Without a doubt the most reliable variety over the years has been Reichensteiner – in terms of cropping but also in consistency of quality. It is also relatively easy to grow as the loose bunches allow a low fungicide input, the vines are usually free of disease and show good must weights most years. I call it our insurance variety despite its rather unattractive name. More recently Bacchus is showing relatively consistent cropping, but it can take a bit of work to keep clean, you need to be vigilant,” Alex added. “David planted originally on GDC for a couple of reasons. It was thought that allowing large plants to establish over a broad trellis system was seen as a way to absorb the vigour of our fertile soils, and with cordons positioned high off the ground young buds would be out of the ground frost zone – but mostly there were economic advantages. “The vine densities were relatively low, 500-700 vines per acre, with row widths over 3.5 meters, so standard agricultural machinery could be used. Also, the labour costs especially for pruning were low, as spur pruning higher growing vines is a relatively quick operation. “However, the main disadvantages of GDC are denser canopies - limiting light interception and airflow. The vine also has to carry quite a lot of permanent wood allowing for more water shoots and overwintering of disease spores as well as placing a strain on the vascular system when grapes have to ripen sometime 3 or 4 meters from the roots. “Consensus, and experience, seems to show that high vine density planting contributes to higher yields and the guyot system allows for better ripening and easier (although perhaps more labour intensive) canopy management. I can see advantages for a high wire single curtain for the right varieties in the right place, but the majority of our new plantings will be either single or double guyot,” explained Alex. “This year is one of the toughest years that I can remember. The damp conditions were perfect for downy mildew – which was hitting the berries so quickly. Fortunately, we managed to limit the losses to about 5% overall. Harvest

A royal history In 1878 the estate, of which the vineyard and farmhouse are part of, was 2000 acres (809ha) in size and included the large Victorian country house – Yew Tree House – that is next to the vineyard. It was owned at the time by the Bowes-Lyon Family. In 1890 the house was passed to the ownership of Major Sayers. He was Equerry to the Royal family. Elizabeth Bowes-Lyon (the late Queen Mother) did her courting at Yew Tree House in 1921 with the future King George VI, whom she married in 1923. During the First World War certain records and documents from Buckingham Palace were stored in a large five tonne safe in Yew Tree House. In 1956 the Carr Taylor family bought Yew Tree House and in 1968 David Carr Taylor purchased the current farm buildings next to Yew Tree House and the 21 acres of land that came with it and created the Vineyard and wine business on these premises.

is about 2-3 weeks late – a bit like old times. However, overall the quality is looking good – thanks to some lovely September warmth and sun and mostly we are achieving around 75 oOe, with acids around 9g/l,” he added.

Carr Taylor wines

“In the early days, for our main Brut sparkling we used Reichensteiner blended with other more floral varieties,” explained David. “We were searching for a style that wasn’t French, something that could be identified as perhaps more ‘English’, but over time the percentage of the other varieties has dropped as the overtly floral aspect didn’t work so well, so that now it is mainly Reichensteiner based, blended with a little Seyval or Chardonnay – this seems to give a more restrained character with a hint of fruit and good acid. We also produce a Rosé from predominantly Pinot Noir and more recently a white blend based on Pinot Noir and Pinot Blanc in a much drier style – less than 5g/l,” added David. >>

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21 V I N E YA R D & W I N E R Y S H O W S P E C I A L 2 0 2 1 | V I N E YA R D

EDITOR'S VISIT << “Without parroting too many wine articles,” said Alex, “my general winemaking philosophy is one of low intervention; some enzymes for clarification and settling, then protein and bentonite finings – mostly on musts and fermenting wines. Once ferment is finished very little is done to the wines with any movement or filtration kept to a minimum. My principal aim is to protect against oxygen and to retain aromas. “The cliché again is that wine is made in the vineyard and it is important to remember that our cool climate makes delicate wines compared to warmer climes, and as such anything unnecessarily done to the wines will unduly affect the somewhat fragile nature of the wines. Characters like, blossoms, petals, white apple, floral are easily lost. We are lucky with the acids and can make young, fresh crisp wines and we should see our light crisp lower alcohol wines as a great point of difference which reflect a wonderful sense of place. My most useful tool is my pH meter – amongst other things like tasting, and indeed experience – for deciding picking dates, press cuts, sulphur additions and final wine styles. “Lastly, I’m always bearing in mind the whims of the consumer, particularly at blending, and with suss reserve and dosage additions. For me, and a lot of wine critics, the drier the wine the better – but the consumer generally prefers a hint of sweetness or, particularly for stills, a more fruit forward style,” said Alex. “We are proud of our consistency of quality –

we have customers who have been drinking our wines for decades, which really speaks for itself. We do have over 200 awards to date – all of which are cause for celebration, but the highlights are obviously the gold medals won in France in 1989 and 1999,” exclaimed Alex.

Routes to market

Our current average production is circa 35,000 bottles – with a split of production at around 60% still wines and 40% sparkling wine. We are aiming to focus more on sparkling wine production in the future, and to increase to around 60% of production,” explained Alex. “Our main outlet points have been direct sales via our cellar door and to local restaurants. Like many, once the pandemic struck in March last year, we were forced to halt all wine tourism activity, and the local hospitality businesses we supplied had to close - so online sales became vital and we saw a 300% increase on the previous 12 months. We have also done some good business through online retailers dedicated to English and Welsh wines. When the hospitality industry reopened fully this summer, we saw an increase in businesses trying to source more interesting, locally made produce, including wine, which was great,” Alex added. Tourism, and encouraging visitors to the vineyard is an extremely important part of the Carr Taylor business model. “After all, selling wine directly from our cellar door is where the profit is – along with partnering with third

party experience providers, who give us a lot of exposure through large marketing campaigns,” commented Alex. “This year the tourist season was very successful in terms of wine sales, with ‘staycations’ and it seemed as though people had more of a budget for luxury items,” he added. “Exports are another area of the business we are developing. We have had success exporting to numerous countries over the years, and currently we service the British Embassies to Rome, Vatican City and Asmara,” said David.

Top tips

After 50 years of running a wine production business Alex and David say, “that the most important thing is to know your customer and not to listen to the critics – wine or otherwise. Alex added that, “it’s also vital to understand your business fundamentals and financials, don’t compare yourself to others and prioritise your spending on the things that will make a difference

to your bottom line – such as quality, yields, customers and brand. Learn to manage the things you can control and don’t fret over the things you can’t control and there are many; mostly the weather – and I think I’ve seen it all – I’ve learnt that my nine weather apps can all say different things. Also, enthuse your staff; loving wine can be infectious. Know your brand story,” added Alex.

A view on the industry’s future

“I think it’s clear that the English wine industry is charging off into a principally sparkling future,” commented Alex, “which is no bad thing as clear identity really helps, particularly new consumers, understand a region. “However, this generic identity should be a window to the breadth and depth of the industry, the variation in size of operators, the different styles and the different wines. Although sparkling will dominate our future, I hope that

not too many will try to be Champagne look-alikes – although critics love them – as this will create a bland and homogenised industry and consumers may just choose on price. I think brand identity will inevitably become more important for differentiation; everyone needs their own story. And there is a huge opportunity to make the UK a major wine tourism destination. “I also believe there is room for some exceptional still wines in this country especially with different or new varieties, although price point can become an issue with these. The Pinots, oak, sweet wines etc, all add complex nuances underneath the generic identity. This is something I believe WineGB can really boost with the right promotion. “There is still room for a lot of expansion in the industry, benefitting all. To an extent we are in a state of flux with the rapid expansion going on – it is uncharted territory. We don’t yet >>

<< know the extent of the consumer appetite for UK wines, how the market will react, what price points they will accept. “A challenge for the industry here is really to grasp how to market a brand. As important as the technicalities of vinegrowing and winemaking are, we have to shift stock at a profitable price. I think that successful business for the future will have passion, professionalism and an international outlook. “Amongst our challenges are variable yields, fungicide reduction, affordable mechanisation and exports. Cracking these nuts, and particularly balancing labour costs with yields, will allow a young vibrant industry to begin to mature successfully. “Sustainability though isn’t a nut to crack; it’s a long, slow journey with no real end point and neither should it have one. It’s more a mindset and the consumer should expect nothing less from the industry. At Carr Taylor vineyards, we have always been on that journey, we don’t overmanage the vineyard due to the negative effect that has on soils, their biomes, organic matter and the health of the growing environment. We avoid insecticides, and spray only when and where needed – and we are sure to calibrate the sprayer properly. We also think a few weeds are okay. Energy and waste management are now major areas we are considering as we look at upgrading and expansion.

Future plans for Carr Taylor

After 50 years, the family have redevelopment plans underway for the vineyard, as well as designs for a new winery and equipment upgrade. “In the vineyard we are looking at different clones, those with looser bunches, with the aim to reduce inputs. I think the Pinots have a big place in this country and are very marketable – and I have a particularly soft spot for Gusbourne’s Pinot Noir. We will also be planting PIWIs, as they also have very marketable names – certainly better than Reichensteiner. But most importantly is their fungal resistance and yields – and the fact that they already have a track record of producing good wine. “Although increasing our proportion of sparkling, and building on reserve wines, this will not be our only focus, as in the UK we are exposed to such variation in yields that it is hard for business and cash flow – so a range of products is needed to help balance this. “I am keen on new technologies, I have used ozone in wineries, but I am interested to hear of the potential for using ozone in the vineyard, as well as technologies such as ultra-violet treatment for fungal infections. I think the next 50 years will be very interesting for our industry – and exciting!” Smiled Alex.“

Do ds on

Hadley and Vine-Works

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VINE-WORKS

Insight into the current global steel market and how it affects viticulture. As the steel prices around the world continue to rise the direct impact on new vineyard establishment, particularly trellising costs, has doubled. Recently, I had an opportunity to discuss with Hadley’s Steve Bailey, our metal post supplier, what his view is on why we are in this situation and if this is just a blip in the market, or are we expected to live with high prices into the 2022 planting and establishment season.

Hadley Group

“As we move into the second half of 2021, we are now seeing record prices for Hot Dipped Galvanised steel in the UK and Europe, exceeding the previous highs in 2008 & 2011. At present there seems no reason why prices would fall and, in all probability, prices will continue to rise over the next few months and remain around this level as we move into 2022. When looking at why the prices have risen so high, historically, the first likely culprit has always been raw material. Whilst Iron Ore prices are at record levels, the data suggests, that the majority of the price increase is as a result of supply shortage globally, combined with low output from the steel mills during 2020. The reason for this supply shortage can be traced back to April 2020 and the first wave of Covid-19, when the supply chains were full and visibility of future demand was hazy at best. During this initial period, the major concerns of businesses in the steel supply chain were cash flow and how to manage the flow of material. This material had been ordered several months earlier, but now had no obvious outlets, at least in the short term. Based on that scenario, very little steel was purchased between April and the start of September 2020 and as a result, understandably the European Mills idled a significant number of Blast Furnaces. By September 2020, it was clear that demand was robust, at around 95% of previous levels and that due to the lack of purchases over the previous five months, very little material was arriving and supply chain stocks of various steel products were dropping at a rapid rate. At this point purchasing restarted, however, as a large number of blast

furnaces in Europe were still out of operation, availability was poor and lead-times were significantly longer than usual. With this position, the usual solution would be to increase the volume of imported material to plug this supply gap. However, due to a combination of robust global demand (especially in Asia) and resulting high prices, in addition to a strict EU import quota system, that option was limited and end users were forced back towards EU mills. The Mills then saw an opportunity to increase prices considerably, which was seen in Q4 2020 and early Q1 2021. As at the start of March 2021, the stock position is now perilous, with 33-year lows being reported in Germany and whilst several Steel Mills have now relit furnaces, the increased production is still not even keeping up with existing demand, let alone replenishing the supply chains. In addition, the announcements from the EU, US and Chinese governments of significant stimulation packages, will no doubt increase demand further. Therefore, based on the above, the probability of price reductions in the near future is very low

and price increases must be expected throughout 2021, with downstream steel users seeing high prices at least through to the end of Q1 2022. The outlook at best is that prices will stabilise around this level but second guessing this is almost impossible so as a business we are concentrating on being able to get the necessary steel to maintain supplies to our customer base. Price is important but not as important as having steel to make the products we supply.”

Vine-Works Ltd

Our position as end product purchasers is that we remain loyal to our preferred suppliers and will only source the highest quality products, but as trellising represents close to 50% of the entire vineyard establishment budget, the sustainability of future projects will be impacted greatly if we are unable to get these costs back to, or close to normal. Our view is to continue to monitor the steel market and purchase raw material when the price is suitable for everyone. Production leadtimes remain slightly lengthier so make sure you submit your enquiries early.

DESKTOP www.vine-works.com ENVELOPE sales@vine-works.com phone-alt 01273 891777

& WINERY SHOW

For viticulturists in Great Britain 24th November 2021

Kent Event Centre, Detling, Maidstone, Kent ME14 3JF

In association with

Get ready for the very first Vineyard & Winery Show Vitifruit Equipment Sales and Hire

On 24 November 2021 at the Kent Country Showground history will be made with the first ever Vineyard & Winery Show – all under one roof and no need to travel abroad! It is a not to be missed event for anyone involved with UK viticulture and wine production. The show is being organised by Vineyard magazine, in association with WineGB and is supported by sponsorship from some of the leading businesses in the sector – and we are all looking forward to welcoming you to this inaugural Buiness2Business event. Whether you are established producers or new to the industry the show is your key opportunity to

Who should attend?

◆ ◆ ◆ ◆ ◆

Viticulturists and vineyard owners Winemakers Viticulture suppliers (vines, trellising) Packaging suppliers (bottles, labels, corks, cases) Vineyard machinery and equipment suppliers

access advice, meet suppliers and services, listen to experts and network with peers.

Sponsorship from sector leaders

The Vineyard & Winery Show is proud, and honoured, to have the support of some of the most prominent businesses in the sector and the organisers thank the main sponsors Berlin Packaging, CLM, Hutchinsons, Royston Labels and Vitifruit. Sarah Calcutt, Vineyard & Winery Show Director, commented: “As well as the fantastic support from our main sponsors, we are so pleased to have individual sponsorship across all aspects of the

◆ Winery machinery/equipment suppliers ◆ Companies that supply winemaking sundries and supplies (yeasts, nutrients, cleaning products) ◆ Winery services (contract winemaking, contract bottling) ◆ Labour providers

show’s activities. Harvest Green Development will sponsor the hospitality, Ferovinum will sponsor the WineGB affiliated seminar programme, and Rankins Brothers & Son will provide a free unique cork bag as a gift for all visitors. Defined Wine will sponsor ‘The Wine Hub’ – a 30m long central table with 100 of the UK’s top wines to taste. Thanks also go to Urban Bar who are the show’s glassware sponsor, providing an exclusive branded glass for every visitor and Elite Wine Refrigeration who are our official wine storage sponsor – ensuring that all wines for tasting at the Vineyard & Winery show will be served at the correct temperature. “All visitors will receive the beautifully designed

◆ Business services (marketing/PR, legal, insurance) ◆ Retail, wholesale or wine trade ◆ Soil and plant health companies ◆ Students and educational organisations ◆ Consultants ◆ New entrants to the sector

cork bag with their exclusive engraved tasting glass, a handheld spittoon, as well as the Vineyard & Winery show guide.” Jim Rankin from Rankin Brothers & Sons commented: “It’s right and proper to have our own expo, on our home shores, as the industry has reached a critical phase. It has experienced such high growth over the last 10-15 years, received so many accolades the world over, and we are recognised for the quality of our wine, and great winemaking. It is an opportunity for the supply chain to come together to show that it is supportive, strong and robust. There will be the opportunity to show vineyards what we can offer, to have conversations, build relationships and trust, and to explore new ideas and solutions. It’s also a chance to discuss sustainability and products that are positive for the environment.”

Don’t miss out

Network with the key players in the UK wine industry Meet with industry experts Learn the cutting-edge technology and see demonstrations of the latest machinery Take part in the Matthew Jukes tutored wine tasting. The world-renowned wine writer and columnist Matthew Jukes will present 6 still and sparkling wines. Tickets are £20 and the proceeds are donated to the Drinks Trust charity. (Numbers are limited to 120 – so book early!) ◆ Visit the Wine Hub and taste some the UK’s best wines – up to 100 different wines available to try on the day ◆ Attend the WineGB seminars – Expert speakers will cover viticulture, winemaking and marketing topics – aimed at new entrants to the industry as well as those already established ◆ Join some of the biggest names in the industry such as CLM, Hutchinsons, Vitifruit, Berlin Packaging, Royston labels – and many more ◆ ◆ ◆ ◆

Over 70 exhibitors

The Vineyard & Winery Show organisers are delighted with the number of exhibitors attending this year’s first ever event – with more than 70 trade stands at the Kent County Showground. The wide-open space at the Kent County Showground can accommodate even the largest machinery, as well as provide flexibility for seminars and meetings. “We have been absolutely overwhelmed with support from the trade, demonstrating a real appetite for this event,” commented Jamie McGrorty, Publisher of Vineyard Magazine. “We are so pleased to be able to provide visitors access to so many companies offering every aspect of the winery or vineyard supply chain that you can think of. “From the winery side alone visitors can look forward to seeing companies displaying equipment such as BevTech Ltd, Core Equipment, Vigo and Vitikit, as well as label and cork suppliers. There is nothing better than seeing vineyard machinery first-hand, and visitors can view displays from firms such as Bell Agricultural, Bourne Engineering, Ernest Doe, Haynes, NP Seymour, Landini, Tuckwells, and Vitifruit. “Anyone seeking advice on vineyard establishment or management will be able to discuss topics with companies such as Agrii, Hutchinsons, S.J. Barnes, Vine Care, Vine-Works, Veraison and Vinescapes – all on hand to assist on the day.

“If anyone still wishes to book a stand and join us then please do get in touch. Although space is now limited, we have arranged for more exhibitor areas in the John Hendry hall (where we will be hosting the seminars on the day) along with the catering facilities.” Jamie added.

Seminars to focus on a sustainable future

Ben Kanter, Nyetimber’s Head Viticulturist and the show’s keynote speaker will share his story and views on the viticulture in the UK. “I am very pleased to be invited to speak at the inaugural Vineyard & Winery show. In just five years in the

UK, I have seen huge changes across the industry and as a whole it is just getting better and better. It is a privilege to reflect on these changes with colleagues, friends and peers and I look forward to passing on my experiences during what will be a great day,” commented Ben. A full day of seminar sessions, in affiliation with WineGB, and chaired by Simon Thorpe MW CEO, will provide an exciting line up experts who will share their experiences, communicate their ideas, and encourage discussion and networking on topics that are current and pertinent to the industry and its sustainable future. See page 34 for the full seminar programme.

Get your free ticket to the show The Vineyard & Winery show will be an unmissable event for anyone working in viticulture and wine production in the UK. The show takes place on 24 November 2021 at the Kent County Showground, Detling, Kent. Organised by Vineyard magazine and

supported by WineGB, it will be an invaluable opportunity for all viticulturalists, winemakers, suppliers and the trade to come together. There will be a packed programme including a series of seminars from WineGB, tastings of the UK’s top wines, lots of machinery and equipment to see –

as well the opportunity to network with peers. To register for your free ticket go to Eventbrite via the Vineyard & Winery show website ww.vineyardshow.com

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THE VINEYARD & WINERY SHOW

Take part in Matthew Jukes’ wine tasting TICKETS ARE £20 EACH. To book go to: www.tinyurl.com/VineyardShow World renowned wine writer and monthly Vineyard columnist Matthew Jukes will be conducting a structured wine tasting with his selection of six wines. Starting at 1pm, Matthew will explain why he feels each wine is special and warrants acclaim. This is your opportunity to have an exclusive insight into the very best wines from Great Britain with one of the world’s leading wine writers. ◆ 2018 Gusbourne, Brut Reserve ◆ 2014 Hattingley Valley, King’s Cuvée ◆ 2010 Nyetimber, Classic Cuvée Magnum ◆ 2020 Greyfriars Vineyard, Sauvignon Blanc ◆ 2020 Ashdown Estate White (Chasselas) ◆ MV Ambriel, English Reserve (Demi-Sec) The Mathew Jukes Structured Wine Tasting is sponsored by Urban Bar and HSBC. Tickets are £20 and the proceeds will be donated to the Drinks Trust charity. Numbers are limited to 120 and only a few remain so book your place now via Eventbrite at www.tinyurl.com/VineyardShow

NYETIMBER

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Electrical advise on mains and distribution, power network installation

Sean Macoy Service Director For all service and maintenance

Expertise where it counts is critical in providing the right cooling system to ensure produce is kept in tip top condition during storage. Orchard Cooling has many years experience in the ﬁeld: Specialists in controlled atmosphere stores Rapid chilling systems soft fruit and fresh produce Secondary cooling systems with minimal defrosting Energy saving solutions, gas leak detection systems Electrical engineers and contracting Mains power solutions for distribution and installations Testing and certiﬁcation to NICEIC Service and Maintenance, breakdown cover Refrigeration Service and Maintenance, breakdown cover

TEL: 01622 861989 STEEL FRAMED BUILDINGS, RECLADDING, REPAIRS AND GROUNDWORK We specialise in the supply and construction of steel framed buildings. We have a wealth of knowledge and experience in the wine and fruit production sector to complete your new facility Based in the heart of Sussex, covering the South East. Sussex builders since at least 1605. Forma offer all aspects of steel framed construction and cladding together with groundworks and electrical fit out if required.

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VINESCAPES VINEYARD & WINERY CONSULTANTS

Over 35 Year’s experience

Site visits Call to arrange a site survey

LOOKING TO CREATE OUTSTANDING ENGLISH WINE OR A WORLD CLASS WINERY? We support our clients from ﬁnding the right land to precise vineyard installation and outstanding winery scoping and design. Visit the Vineyard & Winery Show seminar to hear CEO Dr Alistair Nesbitt, leading viticulture and climate expert, talk about the future climate for grape growing in the UK.

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V I N E YA R D & W I N E R Y S H O W S P E C I A L 2 0 2 1 | V I N E YA R D

THE VINEYARD & WINERY SHOW

Easy access to money Growers who are keen to employ – and keep – the best seasonal staff will know that one of the worries facing temporary workers is getting quick and easy access to the money they have earned. Employers who can support overseas workers who are doing their best to overcome the language barrier and adapt to life in a foreign country understand the benefit of making the transition as hassle-free as possible. OnePay can be a vital part of that support, since it provides an alternative payroll solution for growers and can ensure that temporary staff who don’t already have a UK bank account can get paid quickly, something that can be very important to overseas staff. Alison McPhail, head of client engagement with the company, said the support goes beyond simply giving employees an account number. “The team works very closely with welfare officers to make sure that employees have all the support they need around being paid,” she explained. “We make sure workers get paid in a simple, swift, secure and engaging manner.” OnePay has a multi-lingual customer services team to support workers and provides information booklets in various languages, along with an app and online accounts. “Individuals can’t open accounts themselves, but during inductions the companies who use OnePay can suggest us as an alternative way to be paid. “The process is much simpler than opening a traditional account because we work with the employer directly. There are no costs to our clients and each OnePay account holder has an individual account number, so payroll works

See us on stand K41 exactly as it would when paying into a mainstream bank.” One Pay is a service partner of the Association of Labour Providers and works closely with the Gangmasters Licence Abuse Authority. Accounts set up by OnePay can also accept business or HMRC cheques without the payee being present – useful if the worker has since returned to their home country as they can simply post the cheque back to the UK. Alison, who has seen OnePay grow from small beginnings to a 90-strong team over the past dozen or so years, is looking forward to chatting to growers who are looking to make life easier for their workforce at this year’s Vineyard & Winery Show.

100 of the UK’s best wines Central to the many activities at the show is the 30m long wine tasting hub, sponsored by contract winery Defined Wine, and showcasing 100 of the best wines from across the UK. Around half the wines selected for the tasting hub are from those featured by Vineyard magazine’s wine columnist, Matthew Jukes, along

with wines that are top medal winners in the WineGB national and regional competitions. It is a great opportunity for wine producers to benchmark their wines – and taste some of the best examples in the UK. Here is a selection of some of the wines that will be available to taste on the day.

31 V I N E YA R D & W I N E R Y S H O W S P E C I A L 2 0 2 1 | V I N E YA R D

Safety Revolution’s approach is both direct and personal and has engaged the whole vineyard team, enabling a full and thorough understanding of what is required to work safely.” Fred Langdale, Vineyard Director, Exton Park Vineyard

bespoke health and safety advice for rural businesses

THE VINEYARD & WINERY SHOW

Kirkland UK to exhibit the new Antonio Carraro specialist tractors

See us on stand K5

Kirkland UK, a family company established for over 20 years, provides specialist machinery for orchard and vineyard management. Kirkland UK aims to provide their customers with products and services that enable them to keep one step ahead and ‘grow’ in an ever challenging environment – or in other words... make fruit growing easier. Strategic change within the business means that Kirkland UK have been able to expand their range of machinery for vineyards, to satisfy every application and budget requirement. Kirkland UK’s range includes Italian-made Antonio Carraro compact tractors, Orizzonti cultivation and pruning equipment, sprayers and harvesting machines to name just a few. The Antonio Carraro tractors are a complete range of specialised, multifunctional, and reversible tractors, including the quad track Mach 4, the new specialist Tony V which is the first conventional style tractor from Antonio Carraro – all suitable for vineyards. “The Antonio Carraro tractors’ key features for vineyards are their low centre of gravity and good stability, making them suitable for steep ground,” commented Ben Devine, Sales Manager. “There are very narrow models available which are only 1.06m wide, with a cab. Most models have four equal sized wheels, which means equal weight distribution over both axles – compared to many other tractors which have 60%-80% of the weight over the rear wheels, even before an implement is added. This reduces compaction and rutting. “The compact tractors have good traction, as all come as four-wheel drive, and up to 100 horsepower. Many models are articulated, including the 1.06m model, with superb hydraulic options. Manual or auto transmission options are available, using the CVT (Continuous Variable Transmission) system. “With the RGS (Reverse Guide System), the operator can, in just a few seconds, flip the pedals and spin round to be facing the implement – a

trimmer, mower etc. There is also an option to have tracks rather than tyres – perfect for very steep sites,” Ben added. Just as well Kirkland UK have a large stand at the show as they will also be exhibiting a range of giant wheel loaders and a selection of Orizzonti cultivation equipment, from simple mechanical single sided units to double sided machines – all with a very versatile range of tools controlled by the hydraulic sensor arm. On the stand will also be the Orizzonti pruning equipment and a range of Orvin sprayers. Ben commented: “The team here at Kirkland UK are certainly excited about exhibiting at the Vineyard & Winery Show, we pride ourselves in being a friendly and open-minded company and for this reason we’re looking forward to catching up with all of our existing customers and likewise meeting new customers and visitors at the show. Vineyards are a fast-growing market for us with sales increasing year on year. “We never stand still; we’re always looking for opportunities and we understand that the best way of finding these is to speak with those on the ground. There’s also our vintage refreshment vehicle which will be open and providing existing and new customers with needed supplies!” Kirkland UK are always keen to add new equipment to their portfolio, in response to customer needs. “We like to see ourselves as a machinery solutions provider, able to source appropriate equipment for our customers,” added Ben. Sarah Calcutt, Vineyard & Winery Show Director commented: “We are delighted that Kirkland will be with us with their full range of vineyard machinery and equipment. They have made a substantial investment in the viticulture sector and visitors to the show will be able to inspect the full Kirkland range and speak with the team.” For more information visit stand K5 at the show, or contact Ben Devine, Sales Manager, Kirkland UK on 01622 843013 or visit the website www.kirklanduk.com

THE VINEYARD & WINERY SHOW

The seminars WineGB seminar sessions. The seminar programme on 24 November has an exciting line up of presentations from speakers, all experts in their fields, who will share their experiences, communicate their ideas and encourage discussion and networking. The seminar sessions, in affiliation with WineGB and chaired by CEO Simon Thorpe MW, will take place throughout the day on topics that are current and pertinent to the industry and its sustainable future – in viticulture, winemaking and marketing, along with a dedicated session for new entrants. The seminar programme is sponsored by Ferovinum Ltd, a working capital platform that enables wine producers and wholesalers to release capital against their inventory during ageing and marketing periods. The seminars will take place in the John Hendry Pavilion from 9am. Breakfast and coffee, sponsored by Harvest Green Developments Ltd, will be served from 8.30am

KEYNOTE SPEECH Ben Kantsler, Head of Viticulture, Nyetimber Vineyards Head Viticulturist Ben Kantsler is responsible for 11 vineyards, at luxury sparkling wine producer Nyetimber, spanning the counties of West Sussex, Kent and Hampshire. Ben oversees more than 800 acres of estate owned vineyards with more than 1.5 million vines planted. After working in vineyards across the globe, Ben joined Nyetimber in 2015 and will be sharing his story and views on viticulture in the UK.

Simon Thorpe MW, CEO WineGB Simon is CEO of WineGB, the representative body for wine producers in England and Wales. Previously he has held senior positions in businesses across the wine industry, including with Waitrose, Constellation, Negociants and Fells. He is a Master of Wine and ex Trustee of the WSET. Wines of Great Britain – Helping your business to thrive As our industry continues to grow it’s vital there is a representative body to help provide the framework and environment in which vineyards and wine producers can build towards an environmental and sustainable future. WineGB strives to provide that support, from those considering planting their first vines to the old guard who have been here and seen everything. This session will outline the key strategic pillars and objectives of WineGB as well as giving an overview of the key activities planned for 2022.

SEMINAR PROGRAMME SPEAKER

TOPIC

09.00-09.10

TIME

Simon Thorpe MW, Chair

Welcome

09.10-09.30

Guest speaker Ben Kantsler

9.30-11.00

Simon Thorpe MW, WineGB (session chair)

Wines of Great Britain – Helping your business to thrive

Dr Alistair Nesbitt, Vinescapes

The future climate for grape growing in the UK

James Dodson, Vine Works Ltd

Setting up a vineyard: the costs and practical considerations

Mitchel Fowler, Ferovinum Ltd

Discover how capital can become your key competitive advantage

VENTURING INTO VITICULTURE IN A CHANGING CLIMATE

BUILDING A SUSTAINABLE BUSINESS THROUGH WINE TOURISM 11.00-12.00

Julia Trustram Eve, WineGB (session chair)

WineGB best practice guidelines

Paul Harley, Plumpton College

Who is the wine tourist?

Jo Smith, Wine Garden of England

Best practice in action – working collaboratively to develop regional presence HIGH ACHIEVERS: YIELD AND QUALITY

14.00-15.00

Dr Greg Dunn, Plumpton College

Securing sustainable yields in a UK vineyard

Matt Strugnell, Ridgeview Wine Estate (session chair)

Quality vs yield vs style

Alex Valsecchi, Albury Organic Vineyard

Yield management for organic vineyards

MALOLACTIC FERMENTATION: WHY, WHEN AND HOW 15.00-16.00

Emma Rice, Hattingley Valley Wines Ltd (session chair)

Why do MLF: The benefits and risks

Nick Lane, Defined Wine Ltd

When to do MLF: sequential or co-inoculation

David Cowderoy, BevTech Ltd

How to do MLF: Inoculated or spontaneous

V I N E YA R D & W I N E R Y S H O W S P E C I A L 2 0 2 1 | V I N E YA R D

VENTURING INTO VITICULTURE IN A CHANGING CLIMATE Dr Alistair Nesbitt, CEO, Vinescapes, and Viticulture Climatologist Alistair is CEO of Vinescapes, a specialist consultancy that supports the technical and strategic development of wine production businesses. Alistair consults to new and existing vineyards, wine producers, policy actors, and the global wine industry. Alistair holds a PhD in Viticulture & Climate Science, a 1st class BSc (hons) and a Master’s degree in Viticulture & Oenology. He draws on 20-years’ of production and research expertise to help businesses establish and operate sustainably. As a world respected Viticulture Climatologist he also lectures internationally on viticulture – climate relations. He is also Chair of the WineGB Research & Development committee. The future climate for grape growing in the UK Alistair will present early results from the ‘Climate Resilience in the UK Wine Sector’ (CREWS-UK) research project. The research, undertaken by the London School of Economics, the University of East Anglia, and Vinescapes Ltd aims to improve information on how climate change will affect the wine production sector in the UK to inform better decision-making, investment and adaptation. The outputs include mapped and analysed UK viticulture-climate trends, near-term climate change projections and their potential impacts on UK grape-growing, and ways to support climate change adaptation in UK wine production.

James Dodson, Vine-Works Ltd James has always loved digging deeper. It inspired his first career in archaeology and later, while following his passion for great wines, inspired a wish to be part of the winemaking industry. While studying for his BSc (Hons) in Viticulture and Oenology at Plumpton College, he worked for various vineyards and recognised a growing demand for viticultural services to the ever-expanding English wine industry. With the help of a fellow student, he founded Vine-Works Ltd in 2006. After 15 years, his company has established over 175 vineyards in the UK and continues to offer a complete Vineyard Establishment service, Vineyard Management and an online retail shop. Setting Up a Vineyard: The Costs and Practical Considerations Establishing a vineyard can be a daunting task. There are thousands of decisions to be made. Get it wrong and the costs can spiral out of control with the future viability of the project potentially being considerably compromised. This is an opportunity for those considering planting a new vineyard to get it right from the start and to establish a realistic budget that will see the project over the finish line.

Mitchell Fowler, Founder, Ferovinum Ltd Mitchel Fowler has over 14 years’ experience in structured commodity finance and investment banking. He and co-founder Daniel Gibney have teamed up with industry professionals from the wine & spirits trade to tailor-make a product that solves one of the industry’s biggest challenges: access to working capital. So far Ferovinum has financed over one million bottles and helped businesses ranging from complete newcomers to established brands owned by listed corporates. Various aspects of the trade have benefitted from the service offered by Ferovinum such as producers, distillers, importers, wholesalers and retailers. Discover how capital can become your key competitive advantage Access to capital is one of the key competitive advantages of some of the largest wine brands and regions in the world. As UK viticulture moves towards world-class traditional method sparkling, Ferovinum is levelling the playing field with an innovative approach to inventory finance, helping businesses invest for the long term and build resilient brands. Learn how utilising the Ferovinum platform to fund your inventory can help you maintain capital efficiency, minimise liquidity risk and invest for growth. From bottling through to release, Ferovinum can help fund the cost of production, storage and finishing so that owners’ capital can be re-focused towards building growth and resilience.

35 V I N E YA R D & W I N E R Y S H O W S P E C I A L 2 0 2 1 | V I N E YA R D

BUILDING A SUSTAINABLE BUSINESS THROUGH WINE TOURISM Julia Trustram Eve, Head of Marketing, Wines of Great Britain (WineGB) Julia is Head of Marketing at WineGB, the national association for the English and Welsh wine industry. She has worked within the UK wine industry for some 30 years, including a vineyard, and heading up the then marketing group English Wine Producers, working with some of the leading producers in the industry. She has always worked in wine, including importing, distributing, wine education as well as wine tourism. WineGB best practice guidelines There is a wealth of evidence-based research from around the world that highlights the economic importance of wine tourism for wineries. The UK already benefits from a growing global reputation for high quality wine, and as an emerging wine tourism region there is every opportunity to establish high quality tourism credentials to attract more domestic and international visitors and become one of the great wine regions of the world. This seminar will outline what WineGB is developing within this sector and provide vital insight in understanding the wine tourist as well as bringing in a tangible example of best practice in the collaboration of wineries to bring even greater benefit to a region and the individual businesses involved.

Paul Harley, Programme Manager, Wine Business, Plumpton College Paul joined the retail side of the wine industry in 2001 before progressing to establish a successful market strategy for selling Plumpton College’s estate-produced wines. He has subsequently moved into wine education and is programme manager, and author, of the BA (Hons) International Wine Business degree at Plumpton. Paul’s areas of expertise include English wine, oenotourism, the WSET Diploma and wine consumer behaviour. Who is the wine tourist? In this session we are going to understand more about who the principal wine tourists are in England (and Wales) and what exactly they expect and desire from an estate tour or visit to a cellar door. This session will be informed by the latest research in the field and will provide hints and tips to help tourism providers maximise satisfaction rates and revenue.

Jo Smith, Brand Manager, Wine Garden of England Jo has spent 25 years in the events industry, primarily focussed on wine. Her passion for English wine led her to work with many Kent and Sussex based producers to promote consumer awareness through niche events and radio broadcasting. She has spent a year as a tour guide herself, and now heads up Wine Garden of England, an association of Kent wine producers who work together to bring wine tourism into the county. Jo continues to be a regular contributor to the BBC, championing Kent wine producers.

Best practice in action – working collaboratively to develop regional presence Sometimes the best way to improve your business is to help others improve theirs. Working together to attract tourism to your county is a challenge but has huge rewards. A group of Kent wine producers are on this journey. Jo shares the successes and learning points so far, and her hopes for the future.

V I N E YA R D & W I N E R Y S H O W S P E C I A L 2 0 2 1 | V I N E YA R D

HIGH ACHIEVERS: YIELD AND QUALITY Dr Gregory Dunn, Head of Wine, Plumpton College Dr Gregory Dunn is the head of the wine division at Plumpton College, the only facility in the UK that trains oenologists and viticulturists at undergraduate and postgraduate level. Greg completed his PhD in the Botany Department at the University of Melbourne in the 1990s, after which he undertook research in forest hydrology and native forest silviculture in Victoria and sub-tropical Queensland, Australia. For the last two decades Greg has acted in a range of positions in research, education and training in the Australian wine industry, including for DPI Victoria, the University of Melbourne and the National Grape and Wine Industry Centre in Wagga Wagga, NSW. Greg was Deputy Editor for the Australian Journal of Grape and Wine Research from 2012 until 2021. Securing sustainable yields in a UK vineyard Being able to hit vineyard yield targets from one season to the next underpins a productive wine industry. Conversely, large yield fluctuations and, particularly, low yields threaten the sustainability of the UK wine industry and have economic implications that resonate through the entire production and supply chain. The formation of yield potential and its realisation in the grapevine is a complex process that occurs over two seasons and is highly sensitive to fluctuations in both temperature and light. Added to this are abiotic stresses (e.g. frost) and biotic stresses (e.g. disease), which can significantly reduce yield. With this in mind, managing yield in vineyards is multi-faceted. This presentation will explore the critical factors involved in managing yield in UK vineyards.

Dott. Alessandra Valsecchi, Vineyard Manager, Albury Organic Vineyard Alex obtained a higher degree in Science of Agronomy, and specialised in Fruit Culture, Viticulture and Tree Nursery Management at the University of Milan in 1996. She moved to the UK soon after and for three years worked at Hillier Nurseries where she mastered all aspects of nursery management of ornamental trees and shrubs from propagation to distribution. Alex then worked at the Royal Horticultural Society, Wisley Gardens from 1999-2009, and managed the team in the Fruit Department. Alex has also been actively involved in the development of the trainees and the public, through masterclasses and practical demonstrations. She was responsible for the development of the viticulture sector via planting a small demonstrative vineyard and undertaking regular working bursary/sabbatical visits to New Zealand. By the end of 2009 Alex started her own business and joined Albury Vineyard as a consultant and vineyard manager where she developed an in-depth knowledge and practice of organic and biodynamic viticulture. Whilst at Albury Alex became External Examiner for the viticulture section at Plumpton College and more recently was proudly elected Committee Member of the Fruit, Vegetable and Herb Committee of the Royal Horticultural Society.

Matt Strugnell, Vineyard Manager, Ridgeview Wine Estate Matt’s passion for viticulture started in the Clare Valley and Murray River regions in Australia. He then enrolled at Plumpton on a 2-year HND in Wine Studies and graduated in 2002, gaining the prize for the Best Practical Student. During that time, he started working at Ridgeview Wine Estate, Sussex and was appointed as Vineyard Manager soon after graduating. Matt feels privileged to have been part of the amazing Ridgeview family business for nearly 20 years. Also, to have seen the growth, and enjoy the successes, not only of Ridgeview but the whole industry. Quality vs yield vs style and yield management for organic vineyards Together, Alex Valsecchi and Matt Strugnell will focus on achieving yield and quality in a challenging climate and share their experiences from both a conventional and organic/biodynamic perspective.

V I N E YA R D & W I N E R Y S H O W S P E C I A L 2 0 2 1 | V I N E YA R D

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AGRO-PRO LTD VINEYARD MANAGEMENT AND CONSULTANCY

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38 V I N E YA R D & W I N E R Y S H O W S P E C I A L 2 0 2 1 | V I N E YA R D

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MALOLACTIC FERMENTATION: WHY, WHEN AND HOW Emma Rice, Director & Head Winemaker, Hattingley Valley Wines Ltd Since helping to establish Hattingley Valley in 2008, alongside owner Simon Robinson, Emma has been at the forefront of the English wine industry. Giving her time to the industry she was on the committee for the WineGB South East (SEVA as it was then) for many years and was also involved with the International Cool Climate Wine Symposium that was held in the UK in May 2016. Emma is now on the Wines of Great Britain Management Advisory Committee, as Chair of the Winemaking Working Group, and as a member of the Regulation Working Group, helping to steer the national body during a period of rapid growth in the industry. As Head Winemaker at Hattingley Valley, Emma has not only made numerous award winning wines for Hattingley, but also for many contract winemaking clients. Described by Matthew Jukes as ‘having multidimensional skill of extremely high-level vinous intellect’ (Vineyard Magazine, Oct 2019) Emma takes as much care with her clients’ wines as her own. Why do MLF: The benefits and risks

Nick Lane, Head Winemaker, Defined Wine Nick Lane joined Defined Wine in November 2020. Prior to this Nick had been part of the Dom Pérignon winemaking team since January 2017. He made the move to Champagne in 2015 starting at Veuve Clicquot before joining Moet et Chandon. Born in Geneva in 1975 to New Zealand parents, Nick admits that his passion for the terroirs of France dates back to 1997, when he first came to France as a 17 year old. After studying science at the University of Auckland, he continued his studies in Toulouse where after two years he was awarded a Diplôme National d’Oenologue (DNO). While in France Nick acquired valuable harvest experience in the Dordogne, Burgundy and in the Languedoc. He then explored the vineyards of the New World, with stops in Hawkes Bay, California and Victoria. Nick returned to New Zealand in 2003, where he joined the team at Cloudy Bay Vineyards. A passionate winemaker, Nick remained at the estate for 13 years, honing his oenological expertise and crafting of cool climate wine styles. He contributed to the elaboration of 13 vintages at Cloudy Bay. Most recently at Dom Pérignon, Nick worked closely with the Chef de Cave, tasting, blending and refining Dom Pérignon wines, while also monitoring their ageing. Throughout his winemaking roles Nick has not only been at the heart of a technical team but has travelled extensively all over the world providing not only technical insights but also the vision and philosophy of wine. When to do MLF: sequential or co-inoculation

David Cowderoy, Managing Director, BevTech Ltd and consultant winemaker David started his winemaking career in England, after completing post-graduate studies at Roseworthy College, Australia. He is a second generation UK wine producers, having been born at Rock Lodge Vineyard, West Sussex, planted by his father in the 1960s. David was central to the formation of Chapel Down, where he was winemaker till late 1999, while also working as a consultant winemaker in Argentina, Chile, France and Romania. In 2000 he joined Bottle Green as a group winemaker, then Waverly Vintners in a similar role, winemaking around the globe. In the last 30 years David has made wine in 14 countries, 30 regions and worked in more wineries than he can remember, providing him a wealth of knowledge and experience. How to do MLF: Inoculated or spontaneous Malolactic fermentation: why, when and how Acid Management is a key part of winemaking in a cool climate and there is no more critical decision to make than whether or not you do a malolactic fermentation. The decision to do it or not will affect your house style but there are many choices to be made during the process, not just whether you do or not, but how much of your blend will go through, how to do it and when to do it. This session will attempt to lay out and explain the choices and options within the parameters given to us by nature.

V I N E YA R D & W I N E R Y S H O W S P E C I A L 2 0 2 1 | V I N E YA R D

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THE VINEYARD & WINERY SHOW

Experts within the post-harvest sector Landseer Limited is a crop protection and horticultural advice company aiming to help growers meet the needs of the fresh produce industry in the most cost-effective way. With over 40 years’ experience within the industry, their team are regarded as experts within the post-harvest sector and provide advice and solutions for a range of challenges. Landseer’s team consists of BASIS qualified members, researchers, and qualified crop protection applicators. One solution that Landseer provides is Trapview – a remote pest monitoring system to aid with plant protection decisions. It can provide you with a real-time situation overview (with photographic evidence),

See us on stand S16

forecast the future pest situation, and simulate different plant protection measure scenarios. Trapview helps growers comply with the code: Evidence for the use of plant protection products. Another product that Landseer provides is Croptracker; a horticulturebased farm management software. It can facilitate in the collection and storage of digital records across your whole operation. Landseer’s current project looks into non-destructive quality testing, by using near infra-red light (NIR) to detect fruit content (e.g. brix and dry matter). If any of Landseer’s solutions are of interest to you, please meet the team at stand S16.

King of the vineyard For over 30 years, Landini specialist tractors have been king of the vineyard. The latest Rex is the evolution of the latest cutting-edge solutions and technologies. Designed to meet the most exacting demands of modern growers the new REX4 marks a breakthrough in the specialty tractor segment in terms of compact design, ergonomics, comfort and flexibility. The REX4 knows how to stand out: the sleek, dynamic lines of the hood, the lights seamlessly integrated into the front grill and the lounge cab with its flat-

deck platform give the REX4 an automotive look and feel. A contemporary design which reflects the very essence of Landini’s mission; to offer maximum innovation, productivity and comfort. With full cost of ownership solutions available, to incorporate full warranty and maintenance packages, the latest Landini REX4 is up to the challenge – whatever you throw at it. With a specialist dealer network, UK parts warehouse, and customisable finance packages, here at Landini we know growers – we’ve been working in this industry for over 30 years.

See us on stand K6

Ozone Technology Delivering exceptional efﬁciency

Whatever your business, affordable ozone generators will help. Ozone is a gas formed from oxygen on demand and with no storage requirements removes the necessity to store quantities of harmful chemicals. It is the second most powerful sanitiser in the world – more powerful than chlorine and works as a natural cleaner. Ozone kills organisms/bacteria and leaves no residue or damage. Other benefits when ozone is used for cleaning or sanitisation in farming are higher yields, healthier crops or animals, greatly reduced chemical usage, improved drinking water quality for animals or crops and a better working environment for staff. Ozone has been scientifically proved to achieve a level of cleanliness that no other machine or service can achieve.

3,000

Up to 100%

Up to 50%

Up to 80%

Times faster at destroying bacteria than chlorine bleach

Slash your water usage by half

Reduction of your chemical billusage by half

Reduction of your gas and energy bills

Clearthree Ltd Unit 6 Ranton, Park, Martindale, Cannock, Staﬀordshire WS11 7XL 01543 871067 / hello@clearthree.com

Ozone magic In 2012, Clearthree began working with ozone as a sanitiser and leads the industry in the development of new ozone advancements and applications. Clearthree started offering ozone as a sanitiser nearly 10 years ago, in 2012, and now leads the industry in the development of new ozone advancements and applications. The company has received many industry awards for technology and innovation. “Clearthree has worked closely with its winery clients across Europe, and now in the UK, to demonstrate the efficacy of ozone in winery sanitation applications and is the leader in the production of mobile and stationary ozone sanitation systems – producing units designed to meet the needs of any size winery,” commented Colin Oakley, Managing Director of Clearthree. Ozone is a gas made up of three oxygen molecules (O3) but is much less stable than the oxygen that exists in our atmosphere and breaks down quickly. “The ozone is generated from specialist units, from oxygen, on demand and removes the necessity to store quantities of harmful chemicals. It is the second most powerful sanitiser in the world more powerful than chlorine. Ozone is a powerful oxidising agent and when it meets an organic compound, a chemical reaction takes place damaging the cells and leaving a harmless substance. The O3 is soluble and can be used as a gas, but more commonly in a cold-water solution. It breaks down after about 20 minutes or so, which makes it safe for the operators. Ozone kills bacteria and other

organisms; it leaves no residue or taint – just clean surfaces.” The benefits of ozone in wineries: ◆ Ozone is powerful enough that organisms cannot develop a tolerance to it. ◆ Ozone kills a much broader spectrum of bacteria, fungus, moulds, yeast, spores than halogenated chemicals (chlorine, iodine, etc) and does not generate TCA precursors. ◆ Ozone is environmentally friendly, when used correctly, as it is an unstable compound reverting to oxygen, leaving no damage or any residuals. ◆ Ozone is a stand-alone organic sanitiser, is cost effective, safe to use, saves water and energy. ◆ Ozone is produced as needed on site, dissipates after use and minimises the purchase, storage, mixing and disposal of chemicals. ◆ Ozone was approved by a FDA Expert Panel as GRAS (generally recognized as safe) for use as a sanitiser in 1997 and was approved by the FDA for use with fruits, vegetables, meat, poultry, etc in June 2001 (food additive petition). ◆ Ozone was approved under USDA Organic Rule in 2000. ◆ Ozone can destroy odour causing compounds. ◆ Ozone is pH neutral, and does not change the acid/alkaline balance.

> Clive Vickers at Halfpenny Green Wine Estate

This year Clive Vickers, winemaker at Halfpenny Green Wine Estate, in south Staffordshire, is using ozonated water to wash the grapes as they come into the winery. “We have used ozone in the winery for the past three years,” commented Clive. “We use ozonated water for cleaning winery equipment between uses and to ensure it is sanitised. At night we use ozone gas in the winery which penetrates all the nooks and crannies, removing bacteria. “I am very happy with the results of the ozone so far, and we have saved money on hot water and steam as well. There are R&D grants available at the moment, and by logging all the ozone use, man hours etc, we have been able to apply and make claims. “With Clearthree we have recently set up some trials in the vineyard to use ozone for disease control, and this will be a project for next year – there is even a discussion about ozone being used to kill weeds!” added Clive. “The aim is to eliminate the use of chemicals and improve quality of the crop,” said Colin. “Ozone has been used in vineyards in the USA, as a spray or mist in the 10 days prior to harvest to sterilise the crop which can penetrate right into the bunches,” Colin added.

See us on stand K17

DESKTOP www.clearthree.com phone-alt 01543 871067 ENVELOPE hello@clearthree.com

PROFESSIONAL EQUIPMENT FOR THE MAINTENANCE OF YOUR VINEYARD, ORCHARD AND ROW CROP

Frommowingto mechanical weeding, from soil loosening to aeration and muchmore.

All this to increase productivity, reduce maintenancecosts and aboveall in an environmentally friendly way.

OFFICIAL DEALER

BOURNE Engineering Mob: 07752520058 e-mail: chris@bourneeng.co.uk

Fog Dragon Biomass Frost Protection Cover up to 10 Ha with 1 machine and 1 operator

in an environmentally frien

OFFICIAL DEALER

BOURNE Engineering Mob: 07752520058 e-mail: chris@bourneeng.co.uk

THE VINEYARD & WINERY SHOW

Fighting frost and weeds The recently developed Fog Dragon, supplied by Bourne Engineering, based in Faversham, Kent, has been designed to protect vineyards and orchards against late spring radiation frost which accounts for the majority of frost damage in vines. “A single Fog Dragon is able to protect 10 hectares, with minimal operational costs and maintenance,” explained Chris Baker Sales Manager, Bourne Engineering. The Fog Dragon is a trailed combustion chamber with a pto driven fan, that creates smoke from biomass fuel, such as wood chips, which is then distributed with steam generated from a heated water tank, to form a fog. The steam increases the specific weight of the fog to provide insulating properties reducing the radiational heat loss from the ground. “As well as producing heat, which increases ambient temperature in the crop, the Fog Dragon circulates higher warm air with the colder air nearer the ground,” Chris continued. Tom Berry, owner of Brenley Farm, Faversham commented: “Our vines had 90% crop losses due to frost on 15 May 2020, so last winter we set out to find a frost protection method that really worked. The Fog Dragon has saved both my vines and apples – the machine has paid for itself already, in its first year, and I don’t know how I got by without it!” The new Zanon CST is an independent rear carrier frame designed for the application of various tools for weeding the inter-row area of vineyards and orchards. “The sturdy steel frame has adjustable height wheels and a hydraulic opening arm for the tool-holder structure,” commented Chris. “This automatically manages the return of the tool during operation, guaranteeing precision and speed. The angle can

be adjusted to adapt to any terrain. A convenient joystick allows control of the various functions from the tractor. The basic version frame uses the tractor’s hydraulic system for quick couplings, and an independent hydraulic system kit can also be supplied. There is a wide range of other attachments for the frame, including side

blades, rotary cultivators, shoot removers, finger weeders, and single or double Rollhacke discs. Chris Baker commented: “The team from Bourne Engineering are looking forward to welcoming both existing and new clients to our stand, to show our range of equipment for vineyards, and to discuss clients’ requirements.”

See us on stand K18

phone-alt 07752 520058 ENVELOPE chris@bourneeng.co.uk

www.landseerltd.co.uk PEST MONITORING SYSTEM (Trapview) FARM MANAGEMENT SOFTWARE (Croptracker) NON-DESTRUCTIVE QUALITY TESTING (NIR)

GRAPEVINE NURSERY

« Our expertise for your vineyard »

Meet us on stand S16 at this year’s Vineyard & Winery Show Mark Tully: mark@lanfruit.co.uk | 07775 601300 Stephen Tully: stephen@lanfruit.co.uk | 07788 318988 Landseer Ltd, Lodge Farm, Goat Hall Lane, Chelmsford, Essex, CM2 8PH

Come & meet us : SITEVI Montpellier From 30th of November to 2nd of December 2021 (+33)7 88 40 29 83 cthomas@velletaz-groupe.fr www.velletaz-groupe.com

VINE-WORKS

VARIETIES Winetasting of NEW EYARD & Visit us at the VIN Stand S25 WINERY SHOW:

WE ARE VITICULTURE. WE ARE VINE-WORKS.

ESTABLISHMENT · MANAGEMENT · RETAIL Grafted grapevines from Germany

VINE-WORKS.COM 01273 891777 SALES@VINE-WORKS.COM

Large assortment of German and international clones Breeding of resistant varieties Rebschule V & M Frey t ag GbR Theodor-Heuss-Str. 78 • 67435 Neustadt a. d. Weinstr. Germany • Phone: 0049-6327-2143

www.rebschule-freytag.de V I N E YA R D & W I N E R Y S H O W S P E C I A L 2 0 2 1 | V I N E YA R D

THE VINEYARD & WINERY SHOW

Sharing R&D learnings to support growers Crop consultants Agrii will use their stand at the Vineyard & Winery show to share findings from their research and development work with growers. Agrii’s vine trials have investigated all aspects of crop management ranging from vineyard formation through to nutrient programmes and the use of symbiotic fungi to improve establishment. Other work has considered the potential of biological fungicides in disease management and how these can be integrated into a programme alongside conventional crop protection agents to promote the sustainability of the crop. Located at the Agrii iFarm at NIAB East Malling Research site, Agrii is the only crop advisor to have its own vineyard dedicated to research. The findings are used to support the advice given to growers and inform further research some of which is performed in commercial vineyards on farm.

See us on stand K35

Agrii is proud to be the leading provider of agronomy services to the viticulture sector working with growers across the country. It has invested heavily in equipping its team of agronomists with the knowledge and understanding needed to manage crop risks and support a profitable enterprise. With some of the youngest agronomists in the industry, the Agrii fruit team blends talent with youth to deliver advice for the long term.

Efficient, energy saving systems

See us on stand K11

Leading refrigeration experts Orchard Cooling will be at the Vineyard & Winery Show to highlight their efficient, energy saving systems to growers and winemakers. With buyers and customers increasingly focused on environment-friendly processes, Orchard Cooling designs efficiency into every system, which has the added advantage of reducing running costs. Based at Langley, near Maidstone in Kent, the innovative team offers a complete design and installation service for all types of cooling application and has an in-house service and maintenance team that can provide out-of-hours backup when required. Orchard Cooling’s bespoke installations aim to reduce the impact of refrigeration systems on the environment by using eco-friendly secondary refrigeration systems that use secondary fluids to limit the volume of HFC-type refrigerant needed in the chiller units. The company’s unique cooler defrost system produces a 75% saving on energy, thanks to a warm fluid defrosting method using air source heat pump technology as part of a secondary cooling system. Figures show the system can save growers thousands of pounds each year by reducing energy consumption. While focusing on alternative solutions, Orchard Cooling still installs the DX refrigeration systems that remain popular with some smaller growers, but uses modern, more efficient refrigerants. It can also offer complete project management, including all health and safety requirements.

V I N E YA R D & W I N E R Y S H O W S P E C I A L 2 0 2 1 | V I N E YA R D

Come an see us o d Stands S n 4 for Live& S5 Demons trations

COVERING KENT, SUSSEX AND SURREY Haynes Agri @Agrimachines

www.agricareuk.com sales@agricareuk.com 01304 842280

Vineyard Show Preview ad.indd 1

H AY N E S A G R I C U LT U R A L LT D .

www.haynes-agri.co.uk

@haynesagri

RICHARD SMITH 07483 035922

15/10/2021 11:51

Itasca Wines is excited to announce our Lab service is now fully operational. Maturity samples, and full juice and wine panels available including Malic/Tartaric, YAN/FAN/Ammonia, RS, ABV, VA, Free and Total SO2, and Cold/Heat Stability.

Quick turnaround service, with full processing and reporting in 24 hours during harvest. Contact Tom Denning, Lab Manager at

lab@itascawines.com

Leading Irrigation & Sprinkler Frost Protection Specialists Advice & planning: We offer a free advice and planning consultation as well as supplying the full Frost Protection package, including supply, installation, support and maintenance. Effective frost protection: Delivers several pulses of water/minute, ensuring continuous watering over a large area for many hours. Water & energy efficient: specially designed to use less than 50 – 70% of the water required by full-coverage sprinkler systems. Lowest system cost: Out technology enables great water coverage with the lowest possible flow rate – reducing operating costs by up to 30% compared to other systems. Control and automation: Our control systems are built bespoke to suit your individual requirements and budget.

Uniform water distribution, irrespective of topography: Achieves optimal results even with sloping terrain and long laterals due to a unique flow regulation mechanism. Low maintenance, high performance: Our systems are simple to install and are made to withstand agrochemicals and adverse weather conditions.

01304 849 205

sales@plantexuk.com

48 V I N E YA R D & W I N E R Y S H O W S P E C I A L 2 0 2 1 | V I N E YA R D

THE VINEYARD & WINERY SHOW

Frost protection is main focus at show After such amazing success with their systems, frost protection has to be the main focus for this show. Plantex are here to help you with the full package from feasibility, project design, costings, supplies, complete control units, installations, training and aftercare. Frost protection for your vines seems to be more critical than ever with

the changing climate and labour harder to find, one of our sprinkler systems complete with our purpose built Plantex360 automated control and pumping systems could well be the protection for you as well as being the most cost effective solution. Please visit their stand or contact Plantex to discuss a tailored system most suited to your site.

Knapsack sprayers to feature on stand Berthoud professional knapsack sprayers have long found ready application across European viticulture. Manufactured by sprayer specialists Hozelock-Exel, their robustness, pressure reliability and operator safety benefits make them a popular choice for vineyards and estates managers seeking quality and efficiency. Knapsack, hand-held and compression sprayer manufacturer Berthoud’s Vermorel range offers professional operators the perfect tools to deliver safe, controlled, efficient spraying. The three premium knapsack models share common features to heighten comfort, ease maintenance, upkeep and ensure reliable, directional spray accuracy.

See us on stand K2

See us on stand S32

The Vermorel 2000 Pro Comfort comes with fully specified padded harness, 0.6m highly mechanically and chemically resistant composite lance and 15/10 plate swirl, blue flat fan and blue anvil multi-purpose adjustable nozzles. The Vermorel 1800 also offers ergonomic back frame and padded shoulder harness, plus 0.6m composite lance and 15/10 swirl nozzle. Meeting rising demand for greener spray strategies, the Vermorel 3000 Electric includes features to ensure operators work in optimal comfort and safety. All Vermorel knapsacks are easy to use and to dismantle for servicing and repair and are available with a host of accessories and spare parts, such as spray shields, seal and nozzle kits and multi-nozzle spray booms.

V I N E YA R D & W I N E R Y S H O W S P E C I A L 2 0 2 1 | V I N E YA R D

TAILORED HOME INSURANCE RIGHT DOWN TO THE FINEST DETAIL Protect your home with an insurer who knows your world – from the grapes you grow to the wine you own. From cases of vintage burgundy and champagne to art collections, diamond jewellery and watches, for high-value homes and contents, choose NFU Mutual Bespoke.

To find your local Bespoke home insurance specialist, email: winegb@nfumutual.co.uk or search NFU Mutual Bespoke

The National Farmers Union Mutual Insurance Society Limited (No 111982). Registered in England. Registered office: Tiddington Road, Stratford-uponAvon, Warwickshire CV37 7BJ. Authorised by the Prudential Regulation Authority and regulated by the Financial Conduct Authority and the Prudential Regulation Authority. A member of the Association of British Insurers.

THE VINEYARD & WINERY SHOW

Growers to take advantage of expertise

See us on stand K40

Growers looking for picking teams will be able to take advantage of the expertise on offer from AG Recruitment following the company’s successful opening of new offices in Ukraine. Recruitment expert Doug Amesz, who runs AG Recruitment with wife and fellow founder Estera, has been racing against the clock after being named as one of four agencies selected by the Home Office to recruit the 30,000 workers allowed into the country this year as part of the seasonal workers pilot scheme. “We are delighted to have been given the chance to support UK fruit and veg growers in this way and we are excited about helping to deliver on the objectives of the scheme, although it has been a race against time,” Doug said. That has meant setting up four new offices, recruiting and training 15 new members of his team to staff those offices and essentially setting up a new business, but the good news is that the Ukrainian workforce is, in Doug’s view, “as good as any we have recruited in recent years”. “Next year, we’ll be casting our net even wider for workers in 2022, when we’ll be using the experience gained in Ukraine and moving into Russia with another four offices”.

Bespoke service to construct and manage Forma Steel Framed Buildings offer a bespoke service to construct and manage your project from start to finish. Based in the heart of Sussex covering the south east we have been builders in Sussex since at least 1605. Forma offer well engineered, galvanised frames with a wide variety of cladding options with the flexibility to tailor individual requirements for the finished appearance of the building such as overcladding composite panels with soft or hardwoods to create a less conventional but still practical steel framed building. Forma have completed several vineyard projects recently – for example a contract in East Sussex during 2021 involved site clearance, raft foundations, drainage system including Klargester and waste tanks, natural pond for bio diversity and clean water runoff, fully galvanised and insulated building with mezzanine floor, balcony, storage shed, hard landscaping for tasting areas, tarmac parking, site entrance and full electrical fit out. Forma are always happy to attend site to discuss the project and a full, detailed quotation will then be sent out. If required they can show the proposed building in elevation drawings and offer site visits to previously completed projects. Forma fully project manage the contract allowing the client to focus on their day to day business. For more information visit their website at www.formabuild.co.uk which has a Twitter feed showing our latest projects including a recent initiative to supply and install, at no extra cost, a barn owl box on all of their completed buildings.

See us on stand K13

Innovative ideas One exhibitor at the Vineyard and Winery Show that will be well known to vineyard owners will be Haynes Agricultural. The dealership’s fruit and vineyard team comprehensively cover the south east with some well know and popular franchises. Exhibiting a range of tractors and implements from New Holland, Kuhn Farm Machinery, Clemens and Trelleborg Pneutrac Tyres means there be some innovative ideas on show. The T4 Tractor comes in three different widths to tackle different alley widths while the power train can deliver from 75 to 107hp. The team will also be highlighting some impressive implements from Kuhn Farm Machinery, including its range of SDS side delivery flail mowers that allow growers to cut grass and cover crops planted in alleyways and automatically distribute the mulch under the vines to both suppress weeds and recycle valuable nutrients back into the soil. The Haynes Agricultural team has been working with vineyards for many years and has built up a wealth of experience and knowledge about the kind of equipment that can help make life more efficient for growers. Combined with an excellent after sales service from highly trained technicians, Haynes offer a complete package for the future.

Supporting you through your vineyard business The Agrii fruit team is comprised of 13 horticultural agronomists, together with ancillary product specialists and decision support services who collectively advise on the following factors for vineyard businesses across the UK: ✚ Pre-planting advice ✚ Sustainability ✚ Cover crop selection ✚ Disease risk modelling ✚ IPM planning

For more information, please contact your usual Agrii agronomist, our Customer Services Team on 0845 607 3322 or email fruit.solutions@agrii.co.uk www.agrii.co.uk

Supply, service, support

See us on stand K36

See us on stand K22

Vigo Ltd supply wineries with grape reception, wine production and packaging equipment from carefully chosen and internationally renowned manufacturers including Speidel, Enoveneta, Willmes, CIMEC, Kreyer/WTG Quantor and Barida. They have 37 years’ experience and all their equipment is supported and backed up by their team of six Vigo engineers and two apprentice engineers. They hold spares, they service/repair, and they have a dedicated technical support line for peace of mind. Their range includes grape reception, destemmers and presses from Enoveta; Speidel stainless steel tanks for fermentation, storage, mixing and transport; Kreyer chilling or temperature control units with associated Vigo ring main assemblies; disgorging and dosage equipment from Barida; semi-automatic bottling machines to fully automatic CIMEC lines installed by Vigo engineers; KeyKeg fillers for wine (including sparkling wine) from Malek Brautech; STS labelling machines; craft canning lines from ABE Beverage Equipment installed by Vigo engineers; filtration equipment; Vigo manufactured carbonators; and pumps for grapes and liquid products from Enoveneta and Schneider. Installation and commissioning is carried out by the highly experienced team of Vigo engineers, who also service, repair and are available for phone technical support. Consumables and vineyard sundries can be ordered at www.vigoltd.com and you can save <5% with their web order discount. If you are looking to source equipment, please call the sales team on 01404 892 100 to discuss your requirements.

THE VINEYARD & WINERY SHOW

Establishing and trellising new vineyards Vine-Works was launched in 2006 by James Dodson with a focus on establishing and trellising new vineyards. Since then, Vine-Works has flourished and become the UK’s leading vineyard establishment company, planting more than 100 vineyards across the UK, (over 500 hectares of vines). Additionally, Vine-Works manages around 70 vineyards, providing specialist highly-experienced labour teams and a wealth of knowledge to their clients. A complete range of bespoke vineyard services offer solutions from concept to harvest. Every new vineyard begins with a site evaluation and a suitability report analysing soil type, aspect, climatic conditions and so on. Vine-Works is one of the UK’s first certified vine importers, ensuring all their vines are registered and receive approved plant passports. Vine-Works are proud

to have their own precision GPS-guided planting machine which, coupled with dedicated teams of trellising professionals, establishes your vineyard meticulously to the highest standard. After planting and trellising, Vine-Works continue to deliver; offering tailored vineyard management services, including technical scouting, skilled labour teams, tractor drivers and spray operators. Vine-Works work with you to achieve maximum yields in a sustainable way. Vine-Works’ online retail shop offers a full range of vineyard products from Hadley posts, Gripple anchors and trellising materials to rods and tubes, foliage clips and all other items necessary to create and maintain the highest quality vineyard. Vine-Works. We are viticulture.

See us on stand K26/27

Welcome to my R&D Lab

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Our experts are excited to be here exhibiting at Stand S18, SME’s can claim up to 230% tax relief on qualifying R&D costs.

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See us on stand S4

Economical solution Autumn is here, a lovely time of the year, many vineyards are getting through the harvest, leaves are beginning to drop and we are starting to think about pruning the vines. Agricare are looking forward to demonstrating their comprehensive range of pruning products at the Vineyard and Winery Show. The range includes both electric pruners and a variety of manual equipment that are all ideal and economical solution for both large scale commercial vineyards and smaller boutique vineyards. Come and test both world class Electrocoup and Bellota cordless secateurs. Experience the impressive power and precision of the lightweight, versatile electric pruners – they turn what can be an arduous task into a delight! Visit the Agricare stand to find out about the current pre-season offer available. Agricare also stock substantial amounts of vineyard construction products, which include Carmo wooden posts that have a 20 year guarantee, Gripples, Gripple anchors, wire, vine guards and more. Agricare's friendly and polite staff will be very pleased to discuss your requirements and provide you with any information you may need.

Fully integrated metal post and fencing system As one of the UK’s leading manufacturers of woven galvanised steel wire fencing and metal posts for various applications including perimeter systems, Wellingborough, based Hampton Steel is committed to supporting fencing professionals across the world. Their branded product range features: Sentinel®, Rylock® Green and Rylock® One hinge joint fencing, the superior Hampton NET™ and Hampton NET™ Green fixed knot fencing, chain link fencing, barbed wire, line wires, staples, the award-winning Strainerlok® (their own metal post systems), Hampton’s box and angle strainers and, Versalok® intermediate metal post and clip, for a fully integrated metal post and fencing system. Hampton’s

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See us on stand S22

metal posts are all guaranteed for 30 years. 100% recyclable and incredibly durable, Versalok® is produced from high yield steel with a zinc, aluminium and magnesium coating and is compatible with all woven wire mesh patterns. Hampton’s fencing systems are trusted by fencing professionals across the UK and overseas. “The precision and finish of the perimeter fencing is way beyond our expectations. Hampton’s fixed knot fencing combined with their metal posts is an impressive spectacle but, more importantly, our land is protected and the roaming deer excluded. We couldn’t be more satisfied,” ED1868 EIGHTH PAGE ad v1.qxp_Layout 1 04/10/2021 14:49 Page 1 said landowner Nicholas Mackmin.

ERNEST DOE POWER

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We are main dealers for major manufacturers including: Case IH, Hardi (sprayers), KRM (Bogballe), Maschio (ail mowers) and Teagle (handy inter-row mower) and are well stocked to support South-East fruit growers with their machinery requirements, parts and service.

For more information contact: • Steve Pateld 07917 163394 • Tom Wheatley 07387 023467

54 V I N E YA R D & W I N E R Y S H O W S P E C I A L 2 0 2 1 | V I N E YA R D

See us on stand K9/K10

Best of both worlds in mechanical leaf removal The UK’s leading specialist tractor and machinery dealership, NP Seymour, will be showcasing an interesting array of viticultural time and labour-saving equipment on its stand at the first Vineyard and Winery Show on 24 November. Visitors will be able to see a Braun Alpha variable width mower, a Frost Guard with auto start, a Dualex leaf clip sensor, a Pellenc Grapes Line 80 mechanical harvester, two new generation Fendt 200 VFP tractors, a Clemens over the row multi-clean, a Braun rollhacke and Luv hoe, an OCLL NPA sprayer and a Brevi flail mower. The dealership will also be showcasing the latest development from Germany’s leading manufacturer of specialist viticulture machinery ERO, the VITIpulse Combi Defoliator. Having combined the pneumatic air blast and roller defoliation technology in one head, ERO is now providing growers with the ‘best of both worlds’ when it comes to mechanical leaf removal. “Every year it seems the window for defoliation is too short and growers face great time pressure to get the job done,” said Claire Seymour, sales and marketing director at NP Seymour. “The VITIpulse Combi however can be used from flowering throughout the whole season prior to harvesting, which means that considerably more area can be managed during the season.” With the VITIpulse Combi a more targeted result can also be achieved and,

by removing the outer leaves with the roller defoliator first, a lower level of working pressure is required from the pneumatic air blast so that there is significantly less risk of damage to the fruit. Operators are even able to choose whether they use both systems at the same time or individually and independently from each other.

SALES SERVICE HIRE We are a leading supplier and an approved repair centre With 50 years trading in the cleaning industry. With our strong ties and long term relationship with the leading manufacturers

01825 705777

Unit 4, 72 Bell Lane Uckfield, East Sussex TN22 1QL enquiries@pressureclean.co.uk

Proud to design and manufacture transit and gift packaging for the UK wine industry

Call: 0184 4202 188 www.boxesandpackaging.co.uk @boxes_packaging V I N E YA R D & W I N E R Y S H O W S P E C I A L 2 0 2 1 | V I N E YA R D

THE VINEYARD & WINERY SHOW

PIWI power

See us on stand S25

Fungal resistant hybrid varieties may be the answer to sustainable winemaking, agrochemical reductions, and reducing costs of production – but only if they produce quality wines. Vineyard finds out if the wine world bias against hybrids is starting to wane as interesting, good value PIWI wines emerge. PIWIs are grape varieties that have been bred and selected from Vitis vinifera and non-vinifera parents, to have a high resistance to fungal diseases, as well as other attributes. The name, Piwi is a German abbreviation for Pilzwiderstandsfähig – essentially meaning fungal resistant. Hybrids are far from new and have been grown many years, including in the UK, but the newer varieties now being bred – and their wines – are fast gaining attention, particularly overseas, alongside the push for environmental sustainability. Sam Doncaster is a British-born viticulturist who is involved with Piwi breeding programmes and field selections in Germany with Freytag Nurseries. In Sam’s view, “there are so many reasons why UK wine producers should be considering PIWI vine varieties. We know that V. vinifera is severely challenged to provide good wine grape varieties for the UK climate, overall – so why not look elsewhere? We know that there are restrictions to V. vinifera profitability through

> Sauvignac grown in Pfalz, Germany

its low yields – so why not look elsewhere? We know that V. vinifera are expensive to grow – so why not look elsewhere? We know that V. vinifera are quite limited in their expression of flavour profile – so why not look elsewhere? And, in all honesty, what red V. vinifera variety consistently, and commercially, gives satisfaction in the UK climate?” The Piwi’s breeding provides natural resistance to fungal diseases, which reduces the need for spraying with agrochemicals, resulting in lower tractor emissions and reduction in compaction – which can only help to encourage better soil health. “There are other advantages also,” explains Sam. “In terms of being fungal resistant, modern breeds might also allow a more secure autumnal period of ripening. This is a simple statement of comparison, where vines that show some resistance to bunch botrytis will always hold a distinct advantage over those that rot easily. “This is not only relevant to the grape clusters, but also for the effectiveness of the leaf, where

these Piwi through other forms of resistance can show better 'quality' of leaf way later into the autumn. Other matters like later bud burst might also be of merit.” Sam added. “I think the UK has only scratched the surface of its own wine making potential,” commented Joel Jorgensen, consultant viticulturist and MD of Veraison. “Many of the Piwis grow well, crop reliably and yield higher than our "traditional" sparkling varieties. I have tasted many fine examples of both still and sparkling wines made in Germany, and the UK, and there is no reason why we can't match or even improve on these. “With climate change, and more conscious consumers, we need to future proof our vineyards and plant varieties that allow us to reduce all our inputs like pesticides, fuel, frost protection and labour,” Joel added.

Research and breeding efforts

Piwi varieties are painstakingly breed interspecific hybrids. “Cross-pollination can

> Volker Freytag, Valentin Blattner and Sam Doncaster in a German Sauvignac vineyard, in October

> Valentin Blattner, Swiss grape geneticist, grape breeder and winemaker, carrying out selection for breeding

occur naturally, but we give ‘Mother Nature’ a helping hand,” explained Volker Freytag of Freytag Nurseries, Germany. “We select for desirable characteristics from Vitis vinifera and other species of the genus Vitis and the breeding programme can take up to 30 years. Then, of course, the official approval of new varieties also takes time. “The aim is to develop new grape varieties that will meet future challenges in the vineyard, such as resistance to disease, but equal importance

is placed on the flavour profile of the resulting wine – as it has to be marketed. Piwi wines are increasingly widespread in Germany and are becoming popular in other countries. There is no point breeding these new varieties if the wine is not good to drink!” exclaimed Volker. “We also need to recognise that all manner of horticulture and agricultural crops, not just vines, are constantly being subjected to careful breeding and selection. Of course, this is for many reasons, but in simple terms it can be summed up as 'improvement',” added Sam.

The Piwi experience

Photo: Joel Jorgensen

In managing vineyards for clients, Joel Jorgensen has first-hand experience of some of the Piwi varieties being grown in the UK. “So far, Sauvignac and Cabaret Noir are leaders for me, both bud late to avoid spring frosts, grow fast and upright making them easier to handle, and ripen a good two weeks ahead of Pinot Noir. Cabaret Noir reaches phenolic ripeness quickly and produces a beautiful blue/black skin colour, creating a lovely deep red wine with ripe tannins that soften the flavours nicely. “There's a lot of hype around Piwis being disease resistant and so far, I have found them to be more resistant than the likes of Chardonnay, Pinot Noir and Meunier however, they are not quite 'bomb-proof' and do unfortunately still need some timely treatments in wetter years. “At Veraison, we are definitely seeing an increasing interest in Piwis, and we are trialling a few more varieties this season such as Cabernet Blanc, Divico and Rinot. So far, they are growing with ease – but the true test will be in the wines

they produce. In fact, in 2022 we are planting a couple of large new vineyards with exclusively Piwis! “Perhaps other, and more subtle, aspects of new vine breeds might include matters like canopy management,” added Sam. “There are some varieties that have a noticeable strong upright growth tendency, coupled to a less dense upper canopy growth. This could result in better photosynthesis perhaps, and ease of management. “It might be possible to select new varieties that could be grown through mechanical means, such as 'minimal prune'. I'm certainly aware of minimal prune Cabernet Blanc being grown in the Pfalz, where the cost of growing is very much kept in check...this being modern business. “Other people might seek varieties that allow spur pruning, on account of basal buds being more fruitful, and thus offering management options that most V. vinifera cannot give in a cool climate. “Like V. vinifera yields from new varieties can be variable, but certainly new varieties can offer higher yields than V. vinifera varieties in the UK. Generally, with Piwis, people find that it is convenient to start with an excess of crop loading, and then thin down in a controlled fashion. Over time people learn what is a commercial balance between levels of ripeness, and cost of production. “This year there have been devastating periods of downy mildew infections across Europe, with dirty brown blocks of vines common place – but not so with the Piwi varieties, not to the same degree.” Sam added.

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The gatekeepers

Despite these advantages, the reception to Piwis in the wine world has been a challenge, maybe their reputation has been darkened by the hybrids of the past. However, a few UK producers are managing to establish their wines in the market, including Sov’ran Cabernet Noir 2018, from Divergent Drinks, the producers of the Charmat method sparkling wine, Fitz. “Sov’ran is our winemaker Gareth Davies’ passion project,” explained Oliver Peniston-Bird Head of Sales and Marketing at Divergent Drinks. “2018 was a fantastic vintage and we had the pleasure of processing some phenomenal Cabernet Noir. This variety has great resistance to the challenging UK climate and produces fruit that allows us to create some truly interesting and delicious wines. Produced in exceptionally small volume, Sov’ran Cabernet Noir 2018 leads with cassis, cigar box and mocha on the nose. Structured, yet delicate tannins give way to stewed plum, red cherry, baking spice and violet, with a long and supple finish. We have had such a great response from consumers and retailers and are looking forward to producing more vintages of Sov’ran and extending the range in the future,” added Oliver. “I think that PIWIs have real potential in the

If you are interested in finding out more, or trialling some Piwi varieties, please email Sam Doncaster samdoncaster@hotmail.com market,” commented Paul Harley, Wine Business Programme Manager at Plumpton College. “What will hold them back in the short to medium term is the lack of awareness around the names of varieties and what they would be expected to taste of. “New varieties and flavours naturally appeal to the adventurous wine consumer, but the majority of UK wine buyers currently want certainty and reliability – so like to play safe with regions and varieties that they already understand. It is about perceived risk when purchasing wines from novel varieties. “However, it is great to see exciting producers out there – making first successful forays – Sov’ran for example. I think it will be interesting to see how quickly other producers come on stream with products and when the larger retailers (multiples, independents and supermarkets) start to have them listed as part of their range.” Paul added. “As a wine buyer the most important thing to

me is being able to offer the customer value for money,” explained Elizabeth Kelly MW, Wine Buyer, Majestic, “and so that is what I would be expecting from any wine I'm tasting from any grape. “Grape varieties are very important to customers – they have become synonymous with style. But customers are willing to try – if you think about the diversity of Italian grape varieties, and varieties that customers are currently buying compared to even ten years ago, it is possible to get customers to accept something new – IF the quality is there. The Piwi names are both familiar but different, so they could be confusing, therefore it is important to give good messaging to customers about what wines taste like. As an example, it wasn’t too long ago that customers would not have recognised Bacchus – and now it is synonymous with English still wines. “I think that anything that reduces the amount of spraying required in the vineyard is a very good thing – protecting the health of our soils is essential for the future – as there is evidence of healthy soils providing better carbon capture. But these varieties cannot be used just for the sake of more sustainable viticulture – the resulting wines must be good. I am a massive champion of sustainability in English vineyards but if the vineyard is not producing a quality saleable wine, then it will not have an economically sustainable result,” said Elizabeth.

Next steps – call for trials

“We all have a lot of learning to do,” commented Joel. “Growing the grapes is one thing, but our winemakers will need to learn how to work with these new varieties, experiment with different techniques and yeasts, and learn how emphasise the grapes best features. It would be great to see some of the big players pave the way with a few large blocks and get consumers excited about what else the UK has to offer. “These new breeds of vines sometimes pack such a punch of flavour and it’s difficult to know how to tone this down,” commented Sam. “However, these varieties can lend themselves well to being consistent backups in the production of wines made from blending in some part. I recently had a bottle of a UK produced Sauvignon Blanc, which I heard had some 10% or 20% Ravel Blanc in it – a good wine! Ravel Blanc is an old variety – if I can use that term in an ever-changing world – that almost cannot fail to produce well-ripened grapes in cool years,” Sam added.

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Ian Phillips studied horticulture at Writtle college before running a landscape and estate management company for ten years. “My parents were academics so both my brother and I were blessed by inheriting intelligence but no land,” commented Ian. “This involved designing gardens, growing trees and shrubs, as well as horticultural engineering. My work included designing and improving machinery for our company’s demands. “This led to me becoming a dealer of Mercedes Unimogs which honed my technical innovation skills whilst still being very much involved with the green fingered side of the business,” explained Ian. Ian Phillips planted his own vineyards in 2009. “It became increasingly apparent that UK viticulture was a growing sector. We had already invested in a roll form machine for manufacturing trellising posts for our own future vineyard expansion as well as a Wagner vine planting machine. After several research visits to the Bergstrasse region in Germany and a ferocious appetite to read and understand UK viticulture, including clonal variations

60 V I N E YA R D & W I N E R Y S H O W S P E C I A L 2 0 2 1 | V I N E YA R D

and rootstock characteristics, as well as vine specific best practice horticulture, we started VSL Vineyard Solutions. “There seemed to be, and still is, quite often a gap between viticultural biological knowledge and a cohesive knowledge of mechanisation in vineyards. With VSL I bridge this gap and have done so successfully for the last 12 years. “With Brexit, as well as the other current difficulties in foreign labour, providing a fully UK-based direct employed operation is the prudent option. I do believe that with this new difficulty in ad-hoc labour supply, as well as this current trend of weather vagaries for effective spraying etc, direct employment with efficient mechanisation seems to be the future,” commented Ian.

Vineyard establishment services

VSL offers a range of services from consultancy, site selection and vine supply, to GPS guided machine planting. “To establish a vineyard from start to finish can be a daunting task and often errors are only realised after time – so it’s prudent to get it right first time,” advised Ian. “We understand the trellising needs for commercial vineyards in the UK, for maintenance and strength, and as a result we have invested in a rollform machine to manufacture our own Oxford trellising system posts. VSL is a ‘one stop shop’ for clients wishing to start or expand a vineyard. Being winegrowers ourselves we are up to date with all the issues and innovations currently within the industry – so we practice what we preach!” Commented Ian. “Over the years VSL has installed vineyards throughout England and Wales, from site selection through to full implementation with little or no reliance on the usual sub-contracting of services in order to achieve a >>

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<< fully established vineyard. In my view, with Brexit, as well as the other current difficulties in obtaining foreign labour, providing a fully UK-based operation is the prudent option,” Ian added.

Galleywood Vineyards

Ian’s own site Galleywood, is now planted with 18 acres of vines. “The vineyards are spread over three adjoining sites, which luckily are comprised of different soils and planted with several clones, which creates a nicely complex sparkling wine, as well as great, fully ripe, Chardonnay and Pinot still wines. We aim to achieve the best wines possible on our site in Essex,” said Ian. Ian started his winery in 2011 to create a venue for visitors and events. “I wanted to have a place to drink great wine, made on site with total provenance, and for visitors to enjoy it with entertainment – without travelling to London. In my spare time I am a saxophone and Hammond organ player, and we host several events here with musicians who often perform at Ronnie Scott’s. “When constructing the winery I decided to recreate an inland watermill style building that would lend itself to gravity flow – but also be an agricultural use of a local heritage style of building. “I overhauled and installed, in a raised position, a square Coquard traditional press. I then designed and installed a purpose-built structure that allows a 100% gravity flow system without the inherent weakness of a standard fixed head system – hence the hooks on our bottles! I also added a Staffordshire potteries train to transport the Chardonnay barrels to an underground cellar – it has proved to be a great way to transport heavy full barrels in a confined space. It also helps keep the winery space clear. “The vision behind the slightly unusual winery building was to create a venue to sell our wines by the glass and for customers to encounter a very immersive experience – that also bolsters the provenance of the Galleywood brand. My plan for the future is to make better and better wine. I don’t believe it’s a good idea to make too many styles of wine – I would rather make less, but to the best of my ability. “I have seen many costly mistakes in this industry, often brought about by prospective vineyard owners being dazzled by ‘exotic’ consultants from overseas wine regions that in fact have little or no experience of our climate – who steer projects and then leave their posts with the damage done,” exclaimed Ian. “In the UK many have come into wine production from other industries,” commented Ian. “I find that some clients are very much out of their comfort zone especially with practical issues, and we have helped them achieve their goals with their vineyard projects. I feel my skills, experience and knowledge help clients avoid the pitfalls and achieve success in the wine industry,” Ian added.

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RESEARCH

Research critical for industry success Research, science, and innovation underpin the sustainability and development of vine growing and wine production – which is why most serious wine growing regions of the world have some form of R&D function. Vineyard speaks to Dr Alistair Nesbitt, Geoff Taylor and Dr Greg Dunn, key contributors to some of the important crossindustry projects ensuring our resilience for a successful future. “The value of research within the wine production sector is immense,” commented Dr Alistair Nesbitt, newly appointed Chair of the WineGB R&D Management Advisory Committee and Vinescapes Ltd CEO. “Millions and millions are spent globally each year on research that benefits the wine sector. Alongside commercial product development, most significant wine producing regions of the world have dedicated research bodies that drive the advancement of the sector through improved wine and grape quality, keeping the industry competitive and

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steadily growing – as well as raising the global awareness of a region’s wines. For the UK wine production sector to have research benefits it needs functions of knowledge exchange and research delivery,” Alistair added.

UK expertise

“In the UK we are very fortunate to have world class experts and scientists in areas relevant to viticulture, wine production, and wine marketing, based in dedicated research centres such as NIAB EMR, Colleges such as Plumpton College,

and Universities such as Exeter, Sussex and East Anglia,” explained Alistair. “Part of my role as Chair of WineGB’s Research & Development group is to leverage that expertise to the benefit of the sector.” At NIAB EMR, the horticultural research institute at East Malling, the viticulture research is currently being driven by the Viticulture R&D Consortium, which is Chaired by Geoff Taylor and formed of six UK vineyards. “I believe very strongly in research and how it will bring knowledge to the industry to help its future,” commented Geoff. “However, research requires finance and commitment from key stakeholders – however modest– in order to attract further funding, resources and collaboration from larger institutes,” Geoff added. “A new appointment to lead the viticulture research at NIAB EMR will be announced soon, and this will build upon the considerable expertise held by the research teams across the well-established horticulture sector. Much of the ongoing work is very relevant to viticulture, including dedicated projects such as the weed management work that is building results over many years. “The consortium is keen to welcome likeminded vineyard businesses who are prepared to support, and benefit from, research,” added Geoff. At Plumpton College, Dr Greg Dunn, Head of Wine, sees research as critical for the industry’s success. “In the UK we need to secure

Current research projects at Plumpton College: ◆ Sustainable vineyard management, including vineyard floor management and soil health ◆ Maintaining yield, including bud dissection, clonal comparisons, pruning systems, and delayed pruning ◆ Manipulating fruit composition, for example, using leaf stripping ◆ Improving malolactic fermentation ◆ Consumer sensory perception of UK sparkling wine ◆ Consumer sensory perception of ‘sustainably produced’ wines ◆ Making and evaluating wine from PIWI varieties.

Over the next six months WineGB R&D group will: ◆ Review existing UK-based viticulture and wine production related research activities to establish an understanding of what is taking place and where ◆ Engage with Regional WineGB and other WineGB Management Advisory Committee groups to uncover the core research needs of the sector ◆ Complete a sector wide research strategy ◆ Develop a funding roadmap for a sustainable research approach ◆ Hold the first WineGB Research & Innovation conference in late 2022, to bring together UK vintners and wine producers, researchers, innovators, and potential funding partners.

sustainable yields and, where necessary, reduce the costs of production. This research is both specific and broad and includes rootstock and scions, site interaction, appropriate pruning and trellising, disease management, soil management, mechanisation and more. “Research is also important to ensure we hit compositional targets in the vineyard and maximise the potential of fruit in the winery. Again, this research is specific and broad. Research is also needed to ensure we optimise the potential of fruit in winemaking and manage fruit in the winery during difficult seasons,” added Greg. “We are fortunate at Plumpton College to have research focussed staff with expertise across many highly relevant areas including, grapevine physiology, winemaking, microbiology, sensory science, consumer perception, market analysis, as well as sustainable management of vineyard soils,” commented Greg.

Research projects

“Most producers and sector bodies engage in some form of research during the course of their businesses,” commented Alistair, “maybe its trialling a new clone, testing different pruning methods, using alternative soil management techniques, conducting wine yeast trials, using different equipment, or investigating new marketing avenues – or maybe they engage professional researchers to solve a problem or develop a new solution. Whatever form of research they engage in it’s normally done with an aim of improving efficiency, quality or to give them a commercial advantage,” Alistair added. Alistair has been involved in professional research since 2014 when he was undertaking his PhD, based at the University of East Anglia, into the impact of climate change on viticulture. Alistair is now CEO of Vinescapes Ltd and offers research driven advice and support to the industry. “At any one time, my team and I are working on three or four professional research projects, in the UK and abroad,” explained Alistair. “Professional research is a highly skilled and difficult area to operate in, where specialist knowledge, ability, infrastructure and of course funding all need to align. However, testing ideas,

finding new knowledge, developing different products, unlocking potential, changing the status quo, and making things better are what we are passionate about,” Alistair added. “Translating that to a sector level is, for me personally, a new and exciting challenge so I am pleased to be Chair of the WineGB R&D group,” commented Alistair. “I have recruited new committee members from a wide range of research orientated disciplines and our remit is to identify the industry’s research needs – those that will have a lasting and tangible impact on the development of the sector. We are tasked with linking those research needs with an engaged research sector and driving delivery of a research portfolio. “Critically we need to establish a research funding framework, and of course we must make sure that research outcomes are communicated to the benefit of our sector. We want a world class research programme to support the sustainable production of world class wines from the UK. With sector engagement and buy-in, WineGB can develop a research strategy and framework that will both underpin and guide investment for sustainable world class wine production in the near future,” said Alistair.

CREWS-UK project planning for a resilient future One of Alistair’s current research projects is Climate Resilience in the UK Wine Sector (CREWS-UK), and he will be presenting some results from this project at the Vineyard & Winery show in November – ahead of the publication of the project’s outcomes. “The project is a collaboration between climatologists, wine sector specialists and social scientists from the Grantham Research Institute and the University of East Anglia. It will provide information on how climate change will affect the wine production sector in the future. This will inform businesses in order to support their decision-making and investment, and it will help producers adapt and build resilience – one example is improved yield consistency,” commented Alistair.

V I N E YA R D & W I N E R Y S H O W S P E C I A L 2 0 2 1 | V I N E YA R D

Representing you Working in partnership with Vineyard magazine for a developing UK wine industry. WineGB is the national trade body representing the vine growers and winemakers of Great Britain from the largest producers to small hobbyists. Our members work together with the organisation to develop strategy, expertise and marketing opportunities for long-term, sustainable success.

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

& WINERY SHOW The Vineyard & Winery Show

WineGB is proud to partner with The Vineyard & Winery Show, taking place on 24 November, and has created a programme of free to attend seminars running throughout the day. The seminars will cover a wide range of topics, from malolactic fermentation and setting up a vineyard, to wine tourism and yield management. Simon Thorpe, CEO of WineGB, will take to the stage at 9:00am, chairing a session on venturing into viticulture in a changing climate. He will explore what role WineGB plays in the journey and will be joined by Dr Alistair Nesbitt of Vinescapes, who will talk about the future climate for growing grapes; James Dodson from Vine-Works, will discuss the costs and practical considerations; and Mitchel Fowler of Ferovinum, will talk about the financing options. Julia Trustram Eve, WineGB’s marketing director, will chair the second session at 11am on wine tourism. Julia will present the best practice guidelines, which include a commitment to create a regional wine culture and an offering that is

both excellent and sustainable. She will be joined by Paul Harley of Plumpton College, who will discuss the profile of a typical wine tourist, and Jo Smith from the Wine Garden of England, will talk about working collaboratively to develop a regional presence. Matt Strugnell, vineyard manager of Ridgeview Wine Estate, will then take up the mantle, chairing a session on yield and quality at 2pm. Matt will discuss the relationship between quality, yield and style in conjunction with Dr Greg Dunn of Plumpton College, who will focus on sustainable yields in the UK. Alex Valsecchi from Albury Organic Vineyard will also speak on the subject of yield management for organic vineyards. Concluding the day’s programme, Emma Rice, head winemaker at Hattingley Valley, will chair a session on malolactic fermentation, exploring the benefits and risks associated with the practice. Emma will be joined by Nick Lane from Defined Wine who will explore when to perform MLF while David Cowderoy of BevTech will look at how it is performed.

DATES FOR THE DIARY We have a great line-up of webinars over the coming months: NOVEMBER

4th November: 11th November: 25th November:

Why you should join SWGB Still Wine Report Combatting rural crime

Upcoming WineGB webinar programme can be viewed on www.winegb.co.uk/join

WineGB Celebration

Members of WineGB are invited to our annual Industry Celebration Event on Tuesday 16 November at the Vintners’ Hall in London. This is a chance to meet up with industry friends and raise a glass to the past year. In the absence of a WineGB Awards event earlier in the summer, there will be the opportunity to taste a broad range of winning wines across all styles and classes. We will also be presenting a number of special industry awards, including

WineGB Technical Winemaking Conference WineGB is marking its return to in-person conferences with the WineGB Technical Winemaking conference, due to be held on 29 November from 9am-5pm at Denbies Wine Estate in Surrey. WineGB members and non-members are invited to a full day of talks and tastings, led by esteemed industry speakers on subjects

the Outstanding Achievement Award. This award will be presented to a member of the wine producing community in England and Wales who has made a significant contribution to the industry over a number of years. Past winners of the award, previously known as the WineGB Lifetime Achievement Award, are Chris Foss and Stephen Skelton MW. Tickets are priced at £50 plus VAT, which includes a wine tasting, drinks and bowl food. To purchase, visit the Eventbrite page here: www.eventbrite.co.uk/e/winegb-celebration-tickets-181733729477

including climate change, protein & tartrate stability, FTIR analysis and sustainability. Registrants are invited to attend one of two tastings that will conclude the day’s proceedings. They can choose from a tasting of UK-made canned wine currently on the market and a tasting comparing blanc de blancs sparkling with still white wines from the UK. To secure a spot, please email Phoebe@winegb.co.uk who will send the relevant ticket information.

JOIN WINEGB

phone-alt 01858 467792 paper-plane office@winegb.co.uk globe-asia www.WineGB.co.uk 67 V I N E YA R D & W I N E R Y S H O W S P E C I A L 2 0 2 1 | V I N E YA R D

WINEMAKING

M a rk C

Ellagic magic

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By Ernst Kleynhans, LAFFORT® South Africa. When wine ages in an oak barrel, a new barrel not only adds aromatic complexity to the wine, but also protects the wine against oxidation. This is done by regulating the oxidation-reduction phenomenon during maturation and/or micro-oxygenation. The component which is primarily responsible for this phenomenon is ellagic tannins. These are tannins that are hydrolised to ellagic acid, which in turn is a natural phenol antioxidant. The amount of ellagic tannins in a barrel decreases significantly every time it’s used. More than 50% is lost during the first year of use and there’s hardly any ellagic tannins left in a barrel after three years of use.

General overview and maturation of wine

Barrel inserts were used to introduce integrated oaky notes and enhance the flavour and aromatic profile of wine. Tannins were used to restore the levels of ellagic tannins that are lacking in older barrels, necessary to protect a wine from oxidation, and also preventing a wine from becoming brown and oxidative during the maturation process. The trial was conducted during the 2014 vintage in the Robertson Valley. Maturation of the wine took place in barrels. For this trial 10 barrels from the same

> Table 1 BARREL

ADDITIONAL TREATMENT

BARREL REFRESH

WINE Barrel age

Toast

Fill

Profile

Dosage

cooperage were selected to reduce variability. Four of these barrels were new 2014 barrels. The other six barrels were older, from the 2004 vintage, thus 10th fill barrels. NOBILE® BARREL REFRESH (barrel inserts) was used to simulate the new wood component and QUERTANIN® (stave wood-quality ellagic tannins were used to adjust the level of ellagic tannins lacking in the older oak barrels. See Table 1 for a complete summary of all the treatments. The 2014 barrels were filled with wine and weren’t given any additional treatment. These barrels however did have different toasting levels (L/M, Light/Medium; M, Medium; M+, Medium Plus) (FG, Fine Grain; OG, Open Grain). As the wine was drained off the skins and racked into the respective 2004 barrels, each was given a QUERTANIN® dose of 1 g/hL (10 ppm). These six barrels continued to be given 1 g/hL (10 ppm) of QUERTANIN® every three months for the duration of the 12-month ageing period. In addition, five of these barrels had one NOBILE® barrel insert. Each NOBILE® barrel insert resembles 20% of a new 225 L barrel. The

Tannin

Dosage (at racking)

Dosage (3 months intervals)

TRIAL DURATION (months)

QUERTANIN®

20% new wood

QUERTANIN®

SENSATION

20% new wood

QUERTANIN®

10th

INTENSE

20% new wood

QUERTANIN®

2004

10th

REVELATION

20% new wood

QUERTANIN®

2004

10th

INTENSE

20% new wood

QUERTANIN®

2014

L/M, FG

1st

2014

M, FG

1st

2014

M+, OG

1st

2014

M+, FG

1st

2004

10th

2004

10th

FRESH

2004

10th

2004

1 g/hL (10 ppm)

12 12

100

Ellagitannins (mg/L)

M, Medium; M+, Medium n). As the wine was drained 100 each ective 2004 barrels, g/hL (10 ppm). These six 10 ppm) of QUERTANIN® e 12-month ageing period. one NOBILE® barrel insert. 20% of a new 225 50 L barrel. insert served as a control. hecked at regular intervals

New barrel (limousin)

Used barrel - 1 wine (limousin) New barrel (limousin)

Used barrel - 2 wines (limousin

Used barrel - 1 wine (limousin)

Used barrel - 2 wines (limousin)

Month 0

Month

Tannin content extracted from the oak is lower in used barrels. The ellagitannin protective effect and12 the wine becomes subject to premature oxidation. 0 3 6 is decreased 9 15 Adding QUERTANIN® permits the re-creation of the buffer qualities provided by was not given a barrel insert served > Ellagic tannin new content in barrels from barrels, and protects the wine from oxidation phenomena. adjusted barrel andthatthe respective tannins extracted A COMPARISON OF THE 5 MOST PREFERRED WINES as a control. The maturing red wine barrels were

checked at regular intervals and topped up as Appearance then stored under cellar necessary. Tannin content extracted from the oak is lower in used barrels. The ellagitannin 100 in four tasting sessions by Sensory evaluation protective effect is decreased and the wine becomes subject80 to premature oxidation. The wines were evaluated Finish After 12 months the SO levels were adjusted Colour / Length Adding permits the re-creation of the buffer60qualities provided by and theQUERTANIN® respective wines were hand-bottled. They were then storedfrom under cellar conditions tannins extracted new barrels, and protects the wine from oxidation phenomena. A COMPARISON OF THE 5 MOST PREFERRED WINES 40 10 was the most preferred 2

until they were evaluated in four tasting sessions by winemakers from various wine regions. The wines were evaluated and scored out of a total of 20 points. Looking at the top five wines, wine 10 was the most preferred wine and scored 16.3. It was from one of the new 2014 barrels with a fine grain and a medium plus toasting. The wine with the second highest score of 15.7 was also from a new 2014 barrel. The oak had a ® fine grain and medium toasting. Hot on the heels of this wine was a wine from one of the older 2004 barrels. It scored 15.6 and contained one NOBILE® BARREL REFRESH REVELATION insert and had been given a QUERTANIN® dose every three months. ® The wine that came fourth with a score of 15.4 also came from a 2004 barrel, but it contained one NOBILE® BARREL REFRESH AMERICAN REVELATION insert and had also been given QUERTANIN® dosages. The fifth-placed wine was wine 3 with a score of 15.2. This wine also contained the combination of insert, namely NOBILE® QUERTANIN® and barrel® BARREL REFRESH SENSATION. This barrel insert is convection-oven toasted. The convection-oven toasting process creates a uniform toast throughout the oak which drastically reduces the ellagic tannin concentration. Therefore this barrel insert contributes 3: mostly to the flavour and aroma of SENSATION + QT

e of the new 2014 barrels oasting. re of 15.7 was also from Finish a fine grain and medium / Length was a wine from one of the nd contained one NOBILE t and had been given a s. Flavour e of 15.4 also/ came from Complexity NOBILE BARREL REFRESH d had also been given

Appearance Flavour 100 / Complexity

20 0

Hue

Colour

Body

Aroma / Wood notes

/ Structure 40

20 0

Sweetness / Fruit

> A comparison of the five most preferred wines

Hue

3: SENSATION + QT

6: AM. REVELATION + QT

5: REVELATION + QT

8: BARREL, M/FG

the wine, but is not as effective in preventing oxidation. On the other hand wine 2 (NOBILE® BARREL REFRESH FRESH), wine 5 (NOBILE® BARREL REFRESH REVELATION) and wine 6 (NOBILE® BARREL REFRESH AMERICAN REVELATION) all had barrel inserts that were either untoasted (Fresh) or received a toasting similar to fire toasting (Revelation and American Revelation). Toasting takes place on the surface of the wood and therefore doesn’t affect the concentration of the ellagic tannin as much compared with the convection toasted oak products. 6:oven AM. REVELATION + QT

10: BARREL, M+/F

Conclusion

All wines were well received by the tasters who evaluated them. All the wines from the 10 year old barrels did exceptionally well compared with the wines aged in new oak barrels. Although the wines from the barrels with NOBILE® BARREL REFRESH and QUERTANIN® combinations didn’t have the highest score, complexity and structure of wine from a new barrel but they clearly demonstrate that NOBILE® BARREL alternatives used in conjunction with the QUERTANIN® RANGE can be used to extend the life of older barrels, while protecting the wine. 10: BARREL, M+/FG

ith a score of 15.2. This Body Aroma / Wood / Structure on of QUERTANIN and notes CONCLUSION EL REFRESH SENSATION. asted. The convection-oven Sweetness All wines were well received by the tasters who evaluated them / Fruit st throughout the oak which All the wines from the 10-yearold barrels did exceptionally we oncentration. Therefore this compared with the wines aged in new oak barrels. Althoug flavour and aroma of the + QT 5: REVELATION BARREL, DESKTOP www.berlinpackaging.co.uk phone-alt8:07805 081677M/FG ENVELOPE Mark.Crumpton@berlinpackaging.com the wines from the barrels with NOBILE® BARREL REFRES 69 ng oxidation. ®Y S H O W S P E C I A L 2 0 2 1 | V I N E Y A R D V I N E Y A R D & W I N E R and QUERTANIN combinations didn’t have the highest scor BARREL REFRESH FRESH), and complexity and structure of wine from a new barrel, the

AGRONOMY DIARY

Rob S

ders un

The rise of the machines

Although harvester designs differ, most self-propelled and towed machines work by straddling the rows and shaking grapes off the stem, using flexible rubber or fibre glass rods known as “beater bars”. They therefore need neat, vertically-trained canopies on post and wire systems, such as the Guyot or Double Guyot training system. Large vines on the Geneva double curtain system are not suitable for machine harvesting. Trellis systems using metal posts may be better suited as older wooden or concrete posts can be at greater risk of cracking or splitting during the harvesting process. Good canopy management throughout the season is vital for effective machine operation, and for ensuring bunch development and ripening is as uniform as possible. Mechanical harvesting is non-selective so the onus is on having the right grapes on the vine by harvest, accentuating the need for a crop that is as clean and uniform as possible. It may be necessary to go through before harvest to manually remove any immature bunches from secondary blooms or diseased

per Coo

Canopy management

Machine harvesting is still relatively uncommon in UK vineyards, but as issues with labour availability continue, so more growers may go down this route in future. Hutchinsons Rob Saunders and Chris Cooper consider what it might mean for vineyard agronomy. Globally, mechanical harvesting is widely used by many large-scale commercial vineyards, yet among the UK’s diverse range of smaller sites, hand picking remains the dominant route to the presses. Some winemakers insist hand picking bunches is the only way to achieve the quality required, being gentler on the grapes and vines, especially when growing thin skinned varieties like Pinot Noir. If grapes split, fermentation can begin prematurely in the harvesting bin as juice contacts wild yeast on the outside of berries, and any oxidation will also affect juice quality. Another reason for hand picking, theoretically at least, is that it allows pickers to select only healthy fruit, leaving behind any that are unripe or have succumbed to diseases; each winemaker has their own quality criteria, but typically consignments with greater than 10% botrytis are likely to be rejected. How effective such quality control is in practice depends on the abilities and training of labour involved. Perhaps the biggest issue for many UK vineyards, the average size of which is around 4.75 ha, is that the scale of production is simply too small to justify the considerable investment required for buying a new machine outright. A few larger businesses have made the leap though and contract harvesting services are also starting up that could bring mechanical harvesting to smallerscale growers if appropriate. We are already seeing greater adoption of mechanical leaf stripping and bunch exposure and an interest in mechanical pruning, so harvesting is a natural progression, and one that will undoubtedly be escalated by ongoing labour availability issues.

bunches to ensure they do not compromise wine quality. In most cases, a switch to machine harvesting may not require significant changes to agronomy, but it will refocus the skills of the vineyard manager and require attention to detail in every decision made, from pruning, leaf trimming and bunch thinning to nutrition, pest and disease control throughout the season. Mechanical harvesting can carry an inherent risk of causing occasional damage to canes, particularly in more fragile cultivars, but when growing using a vertical shoot positioning (Guyot type) system a substantial amount of material will be removed anyway. If damage occurs to canes selected to lay down for next year, consider treating with the biofungicide Vintec which contains a strain of fungus (Trichoderma atroviride) that reduces the infection risk from grape vine trunk diseases.

Look after soils

As vineyards become more mechanised, so it will be increasingly important to ensure soils are managed carefully to remove any deep compaction of alleyways and improve the natural resilience of ground to periods of wet and dry weather. Although harvesters are not particularly heavy machines, there is always a risk of causing damage when travelling on wetter soils, such as those that may occur later in autumn. Cover crops could have a greater role in the future for building natural drainage, structure and soil resilience. Ultimately deciding whether to go down the machine harvesting route or not depends on many factors, including winemaker requirements, location, accessibility, cost, and the varieties grown. Good agronomy remains paramount though, however the grapes are harvested. Rob and Chris, along with colleagues, look forward to welcoming you to the Hutchinsons stand at the Vineyard & Winery Show later this month.

DESKTOP www.hlhltd.co.uk ENVELOPE information@hlhltd.co.uk phone-alt 01945 461177 V I N E YA R D & W I N E R Y S H O W S P E C I A L 2 0 2 1 | V I N E YA R D

David

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W in e

roy de w

Continuous tartrate stabilisation

Precipitation of tartrate crystals can present a massive problem to wine producers, at many different levels. Retailers and customers will not accept crystals in bottles and product returns can be very costly. Tartrates in finished sparkling wine can cause gushing either at disgorging or on opening. Precipitation during aging on lees can make riddling and disgorging difficult, or even impossible. Tartrate stabilisation is a critical step in wine production that wineries must address. There are various approaches currently used in the UK: ◆ Open the doors in the winter and hope for cold weather – but this is massively hit and miss, especially with the milder winters we are now having. You might get away with this method for still wine, but not for sparkling as the increase in alcohol content during secondary fermentation increases the instability ◆ Crystallisation inhibitors such as CMC, metatartaric and mono-protein. These are cheap options, but they all have their different drawbacks – most important of which is that they are not always effective ◆ Classic contact process which involves chilling the wine close to freezing and then seeding with cream of tartar (KHT) to force precipitation. To date the most effective method available to UK wineries ◆ Electro-dialysis. Effective but an extremely high capital cost and raises important water/effluent considerations.

Mobile continuous contact

From early 2022, BevTech Ltd will be offering a mobile service using the continuous contact process, a system much used abroad, but to date not available in the UK.

P h o t o: To

o mG

7 2 4

5 3

6 1

(4). As the wine is fed into the reactor tank KHT is injected from dosing tank (3). The crystals are kept in suspension in the reactor tank to ensure effective treatment. On exiting from the top of the reactor, the treated wine first passes through hydrocyclone (5). This separates out some KHT which is injected back into the feed. The conductivity of the wine is continually measured on the outlet of the reactor tank, and if it falls out of spec, the partly treated wine is fed back into the reactor. The flow rate is adjusted to ensure efficient treatment and production starts again. The correct parameters for conductivity are determined by lab trials for each batch of wine before operation. Finally, the treated wine passes through micro-filtration unit (6) which separates out any remaining KHT before passing back through heat exchanger (1), transferring energy to the un-treated wine.

Advantages

◆ Energy saving – 50% of the energy is recovered by the plate heat exchanger resulting in substantially reduced energy bills ◆ Re-use of KHT – although a higher dose rate is used, the recovery reduces the cost substantially ◆ Continuous, automatic operation is labour saving ◆ Effective treatment for the removal of potassium bitartrate ◆ Obliviates the need for expensive insulated tanks ◆ Reduced losses of product ◆ Reduced water consumption and effluent production This unit will be exhibited at the Vineyard & Winery Show on stand K33 , 24 November. Or to discuss this further email David Cowderoy: david@bevtech.co.uk

How it works

The mode of action is the same as for classic contact process. The temperature of the wine is lowered so that the solubility of tartrates moves from being over-saturated (unstable) to supersaturated so that spontaneous crystallisation occurs. The wine to be treated first passes through a plate heat exchanger (1) where energy is recovered from the treated wine on the outlet. The wine is further cooled in the scrapes surface heat exchanger (2) before passing to the reactor tank

DESKTOP www.bevtech.co.uk phone-alt David Cowderoy 01444 411141 / 07400 208205 ENVELOPE david@bevtech.co.uk

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HARVEST CONTRACTOR Our company has over 10 years experience with mechanical grape harvesting. We harvest nearly 600 hectares of vineyards each year. Our harvester is a high quality ERO 7000 machine with the new selection table.

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MACHINERY

No brainer for still wine varieties Over 20 leading vineyard managers and winemakers from the south east joined leading specialist tractor and machinery dealer NP Seymour and vineyard contractors SJ Barnes at a vineyard on the Kent/East Sussex border on Friday 8 October for a special machinery demonstration day. From 10am till 2pm, still and sparkling English wine producers were able to see one of SJ Barnes’ Pellenc Grapes Line 80 mechanical grape harvesters in action as it navigated the rows of Bacchus. “One of the best things about the Pellenc Grapes Line is its suitability for our vineyards here in the UK,” said Sam Barnes, founder of SJ Barnes and specialist vineyard sales advisor at NP Seymour. “Because it is a trailed machine, equipped with a hydraulic tow bar for better manoeuvrability, it can cope with the tight headlands we normal see in vineyards which have been planted with hand harvesting in mind.” Those attending the demonstration were also invited to stand on the top platform to see how the Pellenc’s sorting table carefully removes unwanted matter (MOG) and diseased fruit on the go, before then being able to inspect what the harvester had loaded into the Dolavs. “The Pellenc is far more selective compared to any of the other mechanical harvesters I have used,” said Sam, who travelled to New Zealand to research the different makes and models back in 2019. “The sorting table really is very effective at ensuring only the best sample of fruit ends up in the bins as, unlike other machine harvesters, you are not just relying on a destemmer and some fans to remove leaves and debris. It also has a much gentler cleaning method, which will be important for those looking to use mechanically harvested fruit for sparkling wine production.” Over the demonstration day, the consensus among vineyard managers and winemakers was that mechanical harvesting was going to be a necessity for the future, particularly if the labour shortages continue. “For still wine varieties, mechanical harvesting seems to be a no brainer,” said Claire Seymour, Sales and Marketing Director at NP Seymour, the UK’s importer and distributor for Pellenc mechanical

harvesters. “I spoke to at least one winemaker who is looking at mechanically harvesting all their Bacchus and is planning to adapt their winery receiving line so that they can use lorries instead of bins.” Demand is certainly increasing for machine harvesting solutions in the UK. With almost 200ha booked in for the 2021 season, this year SJ Barnes had to invest in a second Grapes Line 80 to ensure that the contracting company could fulfil growers’ needs. “Anyone with over 60ha would find it justifiable to invest in their own Pellenc,” said Sam. “But it is not just about buying the equipment; you need to ensure that you have a skilled operator to drive it and the infrastructure in place to cope with the logistics.” If you would like to see the machine in action, NP Seymour is still offering demonstration opportunities and those attending the Vineyard & Winery Show in November will also be able to see one of the Grapes Line machines on NP Seymour and SJ Barnes’ joint stand.

FRUIT AND VINE TRACTORS IN STOCK AND READY TO GO!

COVERING KENT, SUSSEX AND SURREY

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vid Sayell & a D

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VITIFRUIT EQUIPMENT

Cutting down on pruning costs

LEAF AND DEBRIS VACUUMS

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WOOD CHIPPERS AND GREEN WASTE SHREDDERS

RANGE OF SPREADER SPRAYERS AND POWERFUL TRAILED BLOWERS Some machines have a remarkable capacity to cut costs and this is one of them. The Provitis MP 122 reduces manual pruning to a few snips and almost does away with manual pulling out of canes. Last season Vitifruit Equipment provided a hire machine which proved very effective in vineyards such as Greyfriars and Yotes Court. The tops of the canes are cut out down to a level just below the second wire at the same time removing the tendrils but retaining next year's wood. As the tendrils are also removed along with any intertwined canes it makes the job of pulling out far easier and with some varieties unnecessary. Detailed manual pruning follows on and is also a much faster operation and can be done with fewer people. At a typical forward speed of 4 kph it's possible to cover a big area in a short time with this remarkable machine.

DESKTOP www.vitifruitequipment.co.uk phone-alt 01732 866567 ENVELOPE vitifruitequipment@sky.com

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Itasca Wines is delighted to announce being appointed the sole UK distributor representing

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Vineyard Show Special 2021

Articles inside

PIWI power

Matthew Jukes

Lyme Bay Winery rebrands

Hospitality rallies to help small wine producer grow