Vineyard March 2021 by KELSEY Media

VINEYARD for viticulturists in Great Britain ™

MARCH 2021

Creating a buzz

INSIDE

Vineyard visits ◆ Cover crops for biodiversity ◆ Pruning that respects the vine ◆ Meet the people behind the wines ◆

PLUS

£3.99

Matthew Juke’s wines of the month ◆ L’eau down on winery wastewater ◆

VINEYARD CONSULTANTS

• Vineyard sales & acquisition • Planning applications • Business plans • Environmental schemes • Grants •

Matthew Berryman 07710 765323 matthew@c-l-m.co.uk

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VINEYARD for viticulturists in Great Britain

™

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

NEWS 8 Masterclass presenting Japanese wines from the Koshu grape

11 One of the strongest posts on the market

12 Harry Pickering to be The

Grange’s first winemaker

REGULARS 14 In conversation

Vineyard speaks to Neil Walker of e-commerce site The English Vine to find out how he de-mystifies and simplifies wine to make it fun and accessible to all.

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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16 Matthew Jukes

The cornerstone of our vinous empire.

26 British, racing, green

Sustainable Wines of Great Britain is helping develop a wine industry that implements vinegrowing and winemaking practices that are sustainable in the long term.

32 The agronomy diary

Give new vines the best start.

33 The vine post

Business has taken time to reflect and reassess.

41 Practical tank design

Part 1: White and rosé vinification.

42 Fermentation

Charmat vs traditional method.

44 Meet the people

behind the wines

Kicking off Vineyard’s new series profiling the careers of people working in UK vineyards and wineries.

46 Representing you

Women in the Great British wine industry.

49 Machinery

Undervine weed control.

Front cover image: Bee Tree Vineyard © Martin Apps, Countrywide Photographic

 twitter facebook

vineyard.ed@kelsey.co.uk @VineyardMagGB VineyardMagGB

CONTENTS Features

18 30 34 38

The Bee’s knees Vineyard visits Bee Tree Vineyard in Sussex to find out how a small vineyard is leading on sustainability, research and vintageled wines. The vine whisperer Vineyard speaks to the pruning Master, Marco Simonit of Simonit&Sirch, to discover his philosophy of pruning that respects the vines natural growth habit to improve its health and productivity.

L’eau down on winery wastewater The term effluent can quickly take the romance and glamour out of winemaking.

Covering up Vineyard finds out how cover cropping can help biodiversity, support carbon capture, improve soil health, assist drainage, suppress weeds and become little havens of wildlife.

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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TRURO

Sustainability is no longer a buzz word, but an important part of any businesses. It is at the forefront of most people’s mind – even when buying wine. Fortunately, our vineyards are blessed! Vines crop above the ground which leaves lots of scope for re-wilding the area under, improving soil health, biodiversity and importantly, capturing carbon. Our wineries are also embracing sustainable production, actively reducing their impact on the environment, cutting energy and water use, minimising their carbon footprint, and many are innovatively using alternative packaging such as light weight glass, kegs and cans. Like all the best wine regions around the world, the UK has its own sustainability scheme, Sustainable Wines of Great Britain (SWGB). The scheme is run by the national association, WineGB, to guide and support vinegrowers and winemakers on their journey. Look out for the SWGB Certification Marks on English and Welsh wines as this will be appearing soon. What could be greener than buying from a local vineyard and supporting local a business. Wine producers in Great Britain are a friendly and enthusiastic bunch of people who love to get together and share their passion. As for most sectors their events and activities have been online over the last year – but there is light at the end of the tunnel – as the new Vineyard & Winery Show on 24 November, in Kent, will be a long-awaited opportunity for wine producers, industry suppliers, the wine trade and media to get together under one roof. It will be an unmissable event, with seminars and expert panels, the latest technologies, suppliers and services, demonstrations, wine tasting and, most importantly the chance to catch-up and network. I certainly can’t wait to see my many friends in the industry in ‘real life’.

www.hlhltd.co.uk PRODUCE PACKAGING

Marden: (01622) 831423

info@producepackaging.co.uk www.producepackaging.co.uk

From the editor

Making green wine in Great Britain.

The Vineyard

ALNWICK

eroy d ow

by email to vineyard.ed@kelsey.co.uk

M A R C H 2021 | V I N E YA R D

20235HUT~Update_existing_Vineyard_Specialist_Advert(93x270).indd 1

Send your thoughts and comments

09/10/2020 10:24

INTRODUCING

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Increasing farm productivity and viability

Providing integrated whole farm solutions

Over the course of 2021 we’ll be publishing an Insight Report that will outline the progressively expanding programme of action that we’re undertaking in each of these five areas.

Improving soil resilience

Enhancing the environment

Extending stakeholder engagement

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Download Green Horizons, watch the video and keep up to date at www.agrii.co.uk/greenhorizons

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NEWS

Masterclass presenting Japanese wines from the Koshu grape On 25 February 2021 two top sommeliers Ronan Sayburn MS and Toru Takamatsu MS will present a tasting of Koshu and international varietals from Yamanashi, Nagano and Aomori to the UK trade. Toru Takamatsu MS, is currently the world’s youngest Master Sommelier, aged 25, and Japan’s first. In his masterclass for the UK on wines from his native Japan, Toru will explain the subtle differences in Koshu styles within the region of Yamanashi and its leading producers, sharing his passion for the variety. “I love Koshu as it shows diverse characters of citrus and salinity, creating a great pairing especially with Japanese cuisine. It is unique as the style can range from being a mineral focused precise wine to skin-contact orange wine with relatively low alcohol,” commented Toru Takamatsu. Co-hosting the event will be Ronan Sayburn MS, Head of Wine at 67, Pall Mall and CEO of Europe’s Court of Master Sommeliers. Ronan will be sharing his thoughts on the best pairings for Koshu and the other Japanese wines featured. Toru and Ronan will lead the tasting of wines from four leading producers: Grace, Manns, Château Mercian and Suntory’s Tomi No Oka Winery.

To attend the masterclass, email the organisers on koj@thisisphipps.com

Balfour Pink Fizz in cans

> Toru Takamatsu MS

The Balfour Winery at Hush Heath Estate, in Kent has launched its Balfour Pink Fizz in cans. Each 200ml can has two servings of semisparkling English pink wine. The wine’s fruit comes from a field-blend of seven different grape varieties grown in Kent, and made using the ‘assemblage’ method of blending to capture the colour and taste profile. Using a can as packaging adds to Balfour Winery’s environmental values; aluminium is more likely to be recycled than glass while cans weigh less to transport. Together this cuts down on carbon emissions and reduces their carbonfootprint overall. The wine’s state-of-the-art canning process keeps the wine fresher and fruitier for longer. Head winemaker Fergus Elias said: “There has been huge growth in wine in cans, but the process is notoriously tricky, and we wanted to ensure the quality and consistency of our canned wine matched the same extremely high standards we set for our wines in more traditional formats. A lot of research went into the subject and the resulting methodology is unlike anything else used in English wine. It’s really trail blazing stuff.” Balfour Pink Fizz comes in 200ml cans with a RRP of £5.00. It is lightly sparkling in style, with 11.5% alcohol and is suitable for vegans. Currently the cans are available direct from the producer, but will be available through national retailers in the coming months.

M A R C H 2021 | V I N E YA R D

E-learning on demand

Vinescapes has launched new e-learning training courses that can be accessed on-demand and complement the VinePRO service, which delivers tailored in-field training and mentoring to vine-growers. These new e-courses cover viticulture, winemaking and wine business and are designed for UK growers. The courses are written and delivered by global experts providing the latest sector knowledge. Launching in 2021: Advanced Pruning with Dr Glen Creasy, Frost Protection with Dr Alistair Nesbitt, Advanced Soil Management with Peter Hayes, Sustainable Winery Design with Dr Mervyn Smyth as well as courses to support the Sustainable Wines of Great Britain (SWGB) scheme, and specific courses for new entrants into the sector. Full details can be found on the website. “At Vinescapes we believe that Continuing Professional Development (CPD) for UK wine producers is vital for the ongoing development and sustainability of the sector. Supporting career development, up-skilling and providing access to the latest knowledge will help vineyard, winery and wine businesses excel,” commented Dr Alistair Nesbitt.

ENWARD

AGRO-PRO LTD VINEYARD MANAGEMENT AND CONSULTANCY

DESIGN AND BUILD

Practical solutions for new and established vineyards

Kenward Construction based in Horsham, West Sussex offer a full design and build service for your next steel framed building including composite cladding, concrete panels, roller shutter doors and bespoke designs to meet individual planning conditions. Kenward Construction also offer a wide range of services offering a truly one stop shop for your next building project. Demolition, plant hire, access roads, drainage, sewage treatment plants, rainwater harvesting, paving, concrete floors/ slabs, walling and site landscaping.

Arrange a site visit with one of our contracts managers to discuss your project in more detail by emailing enquiries@kenwardgroundworks.co.uk or call 01403 210218

www.kenwardgroundworks.co.uk

• • • • • • • • •

Services we offer:

Vineyard Planning & Design Planting & Establishment Vineyard Management Field Training & Mentoring Benchmarking & Budgeting Independent Site Audits Yield Management & Forecasting Harvest Logistics Specific Trials & Projects

www.agro-pro.co.uk info@agro-pro.co.uk 07872 046 900

VOEN Anti Frost Heater for vineyards

Secure your vine harvest in a sustainable, convenient and cost efficient way Start 30*) heaters per ha in the evening and prevent frost damage through the entire night. Runs on sustainably produced wooden pellets without any smoke development. The low labour intensity and cheap energy source makes the VOEN Anti Frost a very cost efficient solution. *) Number of heaters per ha depends on frost intensity and field topography. For more info visit www.voen.de or contact your local VOEN representative

Matt Foster +447887 747917 mattfoster.mgf@gmail.com M A R C H 2021 | V I N E YA R D

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M A R C H 2021 | V I N E YA R D

One of the strongest posts on the market

Learn to prune the Simonit&Sirch way Simoit&Sirch’s e-learning platform dedicated to teaching vine pruning has opened its virtual doors. The creators are master pruners and pioneers of the Simonit&Sirch pruning method and founders of the Italian Vine Pruning School. The new platform is available in Italian and English and offers courses across various levels based on each student’s interest and needs, with online assessments and practical tests in vineyard. On successful completion, students will obtain certificates for the various stages – eventually achieving Vine Master Pruner status. “I’ve always believed that pruning is the elixir of life for the grapevine,” explains Marco Simonit, co-founder. “Grapevine pruning is my passion and my mission is to help vines live healthier and longer. I want to try to bring people closer to the true nature of the grapevine and share with all the platform subscribers the effects of pruning on vines, and help them understand how good pruning can help vines to live better and longer.”

The Vineyard Store are pleased to announce that they have teamed up with Linus to offer a strong and smart looking post to the UK market. German-made and part of the Voestalpine group, Linus have over 40 years experience producing posts that are sold all over the world. “They have many attractive features that I feel growers in the UK will be interested in”, said Paul Woodrow-Hill, director of The Vineyard Store and Vine Care UK. Firstly, with the anticipated rise in mechanical harvesting over the coming years, they are fitted with an internal hook which prevents the wires being pulled out of position. Secondly, the galvanising is a combination of zinc and aluminium (Galfan) which allows all the cuts that are made during the manufacturing process to be protected, thus ensuring the same longevity that one would expect from hot-dipped posts. Thirdly, their patented profile and design makes them one of the strongest posts on the market and so well able to withstand the forces that are created by the tall vine canopies we have in the UK. Finally, and most interesting of all, is the price. “I hear more and more from growers that price is paramount” said Paul. “Linus are less expensive than some of the other post suppliers in the UK. I’m pleased to be able to offer a post that does exactly what it’s supposed to without costing the earth”.

Contact The Vineyard Store to see how much you can save on posts and other trellis materials

Black Chalk wins the People’s Choice Drinks Awards The People’s Choice Drinks Awards is a competition with a difference and English fizz is in the spotlight. The judging is by professional judges, wine writers, broadcasters – as well as enthusiastic wine consumers. The categories are more consumerfriendly and attract wine submissions from all over the world, in any packaging formats and at a range of price points. As awareness of English fizz continues to grow, a dedicated category for Sparkling Wines produced in the UK attracted a healthy number of entries. This year, double winner Lyme Bay Sparkling Rosé was just pipped to the post by Black Chalk Classic in a close-run contest. Britain’s Got Talent finalist Steve Royle handed out awards for wines and spirits for the first time this year in a virtual awards ceremony at Manchester’s Zymurgorium Distillery. The UK fizz category finalists included, The Society’s Exhibition English Sparkling Wine NV (submitted by The Wine Society), Lyme Bay Winery Sparkling Rosé NV (submitted by LBW Drinks), Dalwood Sparkling 2017 Brut (submitted by: Dalwood Vineyard) and Black Chalk Classic 2016 (submitted by: Hillcrest Wines Ltd).

GREAT VALUE without compromising on quality

For information contact t. 01273 380158 e: sales@thevineyardstore.co.uk w: www.thevineyardstore.co.uk

M A R C H 2021 | V I N E YA R D

NEWS

Harry Pickering to be The Grange’s first winemaker The Grange Hampshire has appointed Harry Pickering as its first in-house Winemaker following a six-month global search. Harry joins The Grange from Gusbourne in East Sussex, where he has worked with Charlie Holland since 2015 helping to create a renowned range that stands at the forefront of English wine. Before arriving at Gusbourne he worked in many vineyards and wineries in the UK, France and New Zealand, where he excelled in his graduate diploma in Viticulture and Oenology at the University of Lincoln. This year The Grange Hampshire will build its own winery and Harry’s appointment is a critical step in the next phase of the award-winning producer’s development. The vineyard was planted in 2011 and its first wines released in 2018 to a very encouraging reception from the trade and consumers alike. Harry will be tasked with building on the complex, rich and layered style The Grange developed with Emma Rice at Hattingley Valley Vineyard, the current contract winemaker, as well as developing new wines and setting up a small high-end contract wine-making operation. Zam Baring, Managing Partner commented, “We have a young vineyard and are extremely excited that Harry has decided to join us to help grow our understanding of the potential of the grapes from Burge’s Field. Emma and the team at Hattingley have done a fantastic job but the time has come for us to move on and take things to the next level in our purpose-built winery under Harry’s watchful eye and finely tuned nose. He is arriving in time to help oversee the build and fit-out of the winery which we hope will be the centrepiece of our business and become a jewel amongst the vineyards of

> Harry Pickering Hampshire and the whole landscape of English wine.” “‘It is extremely exciting to be joining such an ambitious and talented team, who have both the ingredients and vision to create world class, site specific wines from a unique piece of Hampshire soil. I am greatly looking forward to the challenges that lie ahead in creating the winery and building a winemaking team, as well as to gaining a deeper understanding of the fruit and wines that Burge’s Field can produce,” added Harry Pickering.

A new eco-viticulture service provider Recently launched service provider Veraison Ltd is dedicated to providing eco-vineyard precision viticulture services to the UK. The company’s aim is to incorporate a sustainable approach into every aspect of vineyard management; environmentally, viticulturally and of course, financially. Managing Director and co-founder, Joel Jorgensen grew up on a wine estate in the Cape Winelands of South Africa, before studying viticulture at Stellenbosch University. He was then drawn to the UK’s flourishing wine industry and after managing a large organic and biodynamic vineyard in Hampshire, Joel spent several years as Operations Manager of a successful vineyard contracting business. Describing his service Joel said: “I’m a vine nerd with muddy hands and a passion for sustainability. From improving soil health, enhancing biodiversity, increasing vineyard longevity, improving efficiencies and creating the perfect ecosystems within the vineyard, through to boosting quality and productivity, that’s my focus, my passion and that’s what I deliver for clients.”



Joel@veraison.uk

Jamie and Jimmy try winemaking Chef Jamie Oliver with his best mate, farmer and TV presenter Jimmy Doherty, tried their hand at winemaking at Ridgeview Estate in Sussex for their show ‘Friday Night Feast’. Filmed before the pandemic, Jimmy leads the way to the South Downs where he has heard that English sparkling wine is competing with some of the best sparkling wines in the world. The Channel 4 programme was shown on 29 January. Jamie and Jimmy joined Ridgeview’s Head

Winemaker Simon Roberts as apprentices and helped blend the base wines. It was then Simon’s job to judge which apprentice had created the best blend. “What a great honour to have Jamie, Jimmy and the team spend the morning with us at Ridgeview. With their passion for all things wine and knowledgeable palates, they made for great apprentices. It was such a great experience as we have always been big fans of Jamie and Jimmy. Most of all we had so much fun filming and lots of laughs,” commented Simon.

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SALES AND MARKETING

In conversation...

Nei l W al k

A discovery of amazing wines from our own shores inspired Neil Walker to leave his banking career and set up e-commerce site The English Vine. Vineyard speaks to Neil to find out how he de-mystifies and simplifies wine to make it fun and accessible to all – and how he must be getting it right as his business goes from strength to strength. Why did you set up The English Vine?

Why is The English Wine different to other online stores?

I had worked in banking for 13 years and finally had enough. At the time I was Head of RBS in Poland with a team of 2000 people. One day after a very boring Risk Committee (if you have worked in banking you know how boring it is) I said to my wife – fancy travelling the world with our two-year-old son? She said yes… and the rest is history. In New Zealand’s Central Otago, after jumping off a bridge (another story), I found my passion while on a tour of Felton Road vineyard. That night I wrote my application to Plumpton College to learn the journey of making wine. The idea of starting an English Wine business came to me one sunny day whilst studying for my MSc Viticulture and Oenology at Plumpton College. We spent the morning tasting a lot of English Wine during a sensory session. I just couldn’t believe how awesome English wine was. Later, during a lecture on the anatomy of the grape, I was doing some serious daydreaming or rather business dreaming – and by the end of the lecture I had the beginnings of The English Vine.

Fundamentally we talk about wine in a relaxed way that everyone can understand and relate too – and with a little humour. For example, our wine descriptions follow our no-nonsense attitude. Think ‘try this with a curry on a Friday night’ or ‘this goes really well with a wispa and Netflix’ or ‘if you like a Spanish Rioja then give this English red a go’. Through the website we also offer our

‘Alternative Wine Tasting’ online Zoom sessions which allow people to experience English Wine – often for the first time. Folks get our no-nonsense approach – with laughter, smiles and my bad jokes! It’s all about letting everyone enjoy the magic of wine. Something I really believe it. Wine is magical – it can take you on a journey that no other drink can. It transports you to memories and places, I adore it and love it. I want other people to find the magic like me.

What is the mission?

The team and I want to deliver really great wine in a no-nonsense way. We want to remove the snobbery, the pretentiousness and the intimidation – and make it understandable to all. We feel it leaves so many folks, who just want to grab a bottle on the way home, after a long day at work, no other choice but to judge a bottle by the label, price or a vague hope that ‘this might be a good one’. It’s time to make wine for the majority not the minority. English Wine was the underdog and suffered for too long under a veil of misconceptions or preconceived notions of it being a bit rubbish. Yes, back in the 1980s and early 1990s it might have been a bit rubbish but the industry has made significant advancements – learning from established wine producers across the World, utilising the latest technology and now becoming a globally recognised producer. We just need to wake people up to this.

Who are the team?

I am the dyslexic asthmatic ginger kid, founder and chief troublemaker. Chris Bagnall is our marketing guy who spent many years living off-grid in Africa providing rural companies with solar power – and has returned here with a thirst for English wine. Elizabeth Mellish is a budding sommelier, fellow Plumpton College

MSc graduate and my co- wine hunter. She is on a mission to hunt down the best wines across the country. Paul Bernard, an ex-tube driver (who has seen the light at the end of the tunnel – sorry!) is our stock, operations and smiles manager. This bunch of misfits don't conform to the usual convention for a wine business. It shouldn't work – but that is precisely why it does.

Are sales increasing?

Absolutely, e-commerce as well as English wine is going from strength to strength. People are realising that English wine is really good, and it’s fuelled by the desire for consumers to support and buy local, especially during these times. Our new website, www.theenglishvine.co.uk, launched mid-last year is seeing sales growing at a rapid rate each month, with December being the pinnacle – and 2021 is looking just as strong. In fact, so much so we are about to lease a much bigger warehouse just to keep up. I just hope the English Wine industry can keep up its production too! We have also seen regular European orders coming in – an order to a French customer near Bordeaux before Christmas was a particular highlight.

How do you select your wines?

We only sell what we love. If our customers don’t love it, then we will give them a complete refund, with no questions asked. Lockdowns allowing, I will personally visit every vineyard, talk to the winemaker and find the ones that have the passion. Working with these winemakers makes life so much easier – and the wine so much better. I buy passion and I want our customers to benefit from that too. After tasting, comes the numbers of course. Being an ex-banker and economist, I can’t help it. I need to know the numbers will work not just for me, but for my customers. If they don’t, we will walk away. We want amazing wine at the right price and currently given the size of the industry, this can be incredibly hard to achieve. I really hope as the industry scales up, so we can start to get end-consumer prices down to attract a much wider market.

Which are your best-sellers?

In fact, in amongst the whites, it is our very own wine, Number 1, an easy drinking Bacchus made for any situation. We love it – but of course we do! Our best sparkling is Westwell Pelegrim NV. In a recent blind tasting between English sparkling wines and Champagnes (as featured in the Daily Mail no less), Westwell Pelegrim NV, produced in Kent, came out on top, beating the likes of Veuve-Clicquot, Moët & Chandon, Lanson and Laurent-Perrier. Top of the rosés is Albury’s. This was the Queen's tipple, was on the Royal Barge during the jubilee and deservedly so. A great selling red is the Sharpham Pinot Noir. It’s a super smooth English Pinot Noir – and I drink too much of this. Another star is Winbirri’s Signature. When someone told us to check out this ‘Norfolk Rioja’ we laughed. But we were not laughing when we tasted it. This is the real deal and is indeed a bold red. It is smooth, fun, has fantastic plum fruity flavours and has that oaked Rioja finish. It’s the perfect red with Sunday roast.

How can producers help you sell their wines?

I would encourage producers to realise that the world of wine is so competitive, and that price point really matters. It’s also easier if producers have their own unique style; as I find this is what customers want. Oh – and think about delivery charges. Some producers whack massive delivery costs on top of the order (which I can’t understand, as we know the costs ourselves) and then wonder why we don’t buy. We may only want a few cases but can’t sell them competitively because of this.

Non-traditional fizz?

As you can probably tell I think there is far too much snobbery in wine and people get caught up far too much on production methods or regions. Wine is there to be drunk and enjoyed. I recommend trying new things – what is the worst that will happen? Why not try Davenport Pet Nat for example, it’s amazing and was particularly popular over January, as it has one of the lowest alcohol levels.

The market and the future?

As more English wines are becoming available, I worry that the consumer market is not there for them yet. I hope that there will not be an oversupply of English wine in the next few years. In my opinion more generic marketing is needed, and the industry needs to decide what English wine is all about – what are the unique selling points. If we can continue to scale the industry, we have got to find ways of making it more price competitive. This will mean we can open up sales channels to a much bigger market, who tend to be more price sensitive and are typically searching for £10 or less a bottle. We have a powerful product so let’s get behind it and become a world player. Let’s be proud of who we are and stop trying to impersonate others.

Number 1

Number 1 is a super easy drinking English Bacchus, made by us. It is not trying to be something it is not – it is there to be drunk. I thought this was the best name for a wine before I started making the second one – Number 2 – which is not a great name. We will be experimenting with Number 1 in kegs, cans and hopefully paper bottles this year. Watch out for our special labelled Number 1, with a rainbow-coloured rainbow flag. Sales will help a LGBT+ charity in Poland that I support.

Which are your favourites wines? My favourite sparkling wine is from Westwell, in Kent – it is stunning. It is my go-to English sparkling and is great value for money. We have high hopes for it on the return leg for our blind tasting in Paris. My favourite red is one made by Will Davenport, from his vineyards in Sussex. It is amazing and the quality is kept to such a high standard that I understand why there are only limited volumes of this wine being produced. In my view the best region for still wines is East Anglia, and I would happily challenge anyone from another region to a blind tasting and be proved wrong. Did you know wine from East Anglia was bought by the Crown to celebrate the signing of the Magna Carta, need I say more.

Do you have any spare time?

Running a fast growing start up like The English Vine is rather all consuming – just ask my wife Jess who finds herself surrounded by wine boxes most days but I am hoping to climb Mount Blanc, so I’m in training for that. I now spend most of my time thinking which English Wine I will open if I make it to the top.

M A R C H 2021 | V I N E YA R D

WINE REVIEWS

Mat h e w

Pinot Noir

es Juk

The cornerstone of our vinous empire.  www.matthewjukes.com paper-plane vineyard.ed@kelsey.co.uk

Is Pinot Noir the most talented red grape variety on the planet? I certainly believe so. It makes celestial red wines, albeit in frustratingly few wine regions on earth and these bottles invariably cost a bomb. It also makes epic sparkling wines, both in white form under the Blanc de Noirs umbrella and in rosé form, too, and it is Pinot’s talents in this department which are undoubtedly key in our market in the UK. Still rosés are going to be huge in this country, too, because I think that we will have the edge on French still Pinot Noir rosés before too long! And, while they are not commonplace, this magnificent grape can also turn its

hand to making still ‘white’ wines. Is there any other red grape that can pull off this cornucopia of tricks? Of course, the answer is no and we are so lucky that we can make all of these styles in England because I truly believe that, in time, we will gather all of these styles together and then England will be one of the great Pinot Noir destinations on earth. While we might have to wait a while for our reds to hit the highest echelons, our sparklers and rosés are already doing a very good job indeed and the white wine which I have found, opposite, is a jaw-dropping example of what can be achieved if you put your mind to it. So, all praise Pinot Noir – this grape is the cornerstone of our vinous empire.

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Gosh it took me a while to understand, or perhaps begin to understand, the Litmus wines. While I am sure I will always struggle with orange wines, perhaps it’s my age or my ‘classical’ vinous upbringing, but the other three wines in this portfolio are as mind-bendingly exciting as they are involving. White Pinot is unlike any other wine in the country – it is more akin to a creative, artistic performance as opposed to just a purely gastronomic one! Utilising two to five-year-old French oak barriques and full lees contact for nine months, prior to bottling, this wine is built on firm foundations. If only I could say, hand on heart, that this was a white Pinot Noir if I tasted it blind, but I just don’t think that I would spot it. Having said this, I have no idea where I would end up! Densely packed, marvellously bitter and definitely in need of more time, this is a brilliant wine and it is most definitely ‘Grand Cru’ in its aspirations!

2016 Litmus, White Pinot www.litmusenglishwine.co.uk £25.00 www.hedonism.co.uk £28.10 www.hawkinsbros.co.uk £25.00 www.harveynichols.com £28.50

2017 Urban Foxes, Rosé Sparkling £35.00

www.urbanfoxeswinery.com Urban Foxes is a fascinating brand owned by Rebecca Coates and Collette O’Leary. This talented duo met at Plumpton a decade ago and they launched their operation in 2015. They produce bespoke, limited release wines and I have no doubt that their most recent creations will propel this discreet brand to nationwide notoriety in no time at all given the élan on display. I was privileged to see a preview sample of this wine and one other, which I will keep quiet about right now and write up in due course, and they both blew my mind. With a very pale coral colour and an ultrafine, smooth, creamy mousse, this is a superdelicate rosé with so much control and class it is extraordinary. The wild strawberry and faint cherry stone flavours are ever so refined and the entire experience is perfectly poised. I have never tasted a more enchanting, debut-release, sparkling Pinot Noir in my life.

2018 Chartham Vineyard, Pinot Noir Approx. £18.00

www.charthamvineyard.co.uk Macknade Food Hall  01795 534497 Gibson’s Farm Shop  01227 720262 Press Wine Services at The Goods Shed  07778 640381 I have called in a lot of English and Welsh wines to taste at home recently because there have been no press tastings for nearly a year and this is one of the stand-out wines. I always pay particular attention to the Pinot Noirs not least because they are few and far between. It is nice to note than the skinny, green, mean styles of yesteryear are on the wane and yet there are still only a few examples which are genuinely plush and aromatically alluring. The reason why this new release from Chartham has gained a first ever write up for this winery from your correspondent is that it ticks all of the Pinot boxes and it is also well under twenty quid. This is quite an achievement these days, so sommeliers, in particular, take note because when our restaurants finally open this will be a killer wine on each and every top-end wine list. With a vivid crimson colour, an edgy, Auxey-Duresses feel, bright red cherry notes and a nice slender finish, this is a thoroughly engaging red and one which I hope will fly out of the Chartham cellar door because it deserves to gain legions of fans.

M A R C H 2021 | V I N E YA R D

EDITOR'S VISIT

Bee Tree Vineyard is owned by James Dodson and D’Arcy Gander whose main business Vine-Works provides vineyard establishment and management services to UK vineyards, along with their experienced team. “A few years ago we decided that it was time to put our money where our mouth is and develop our own vineyard. The purpose of the vineyard is to enable us to conduct research projects that we hope to adapt and develop for the UK. However, the vineyard also needs to generate an income, or at least cover its costs, so we plan to sell fruit and have just started to market the wines we produce from Bee Tree. Tour projects include the suitability of new PIWI varietals for the UK climate, the effectiveness of frost protection methods, and we are also evaluating data collection devices,” explained James.

Bee Tree Vineyard

Bee Tree Vineyard is 1.55 hectares and is planted with 7,100 vines, including Chardonnay,

Photos: Martin Apps, Countrywide Photographic

itor

There is an expression – ‘the cobbler's children are the worst shod’ – so when a team of expert viticulturists plant their own vineyard, expectations are high. Vineyard visits Bee Tree Vineyard in Sussex to find out how a small vineyard is leading on sustainability, research and vintage-led wines.

The Bee’s knees

Jo Cowdero y

Pinot Noir and Pinot Meunier, as well as the three PIWI varieties that are being trialled. “We were enamoured with the site immediately as it is extremely well sheltered on a gentle south facing slope in the shadow of the Downs. The soil is a moderately heavy clay loam overlaying what we presume to be sandstone... it's down there somewhere. Frost is generally not an issue, but we have had a few incidences of it settling along our eastern boundary and causing some damage. Our first harvest was in 2018 and since then we have been averaging around eight tonnes per hectare,” commented D’Arcy. As with most vineyards, there is a story behind the name. “We struggled with what to call the vineyard when it was first planted in 2015. As it is so close to our offices it developed a working title

of ‘round the corner’. Whenever someone went to the vineyard they would announce ‘just heading around the corner’. The title almost stuck until one day while working at the vineyard I met an elderly woman walking her dog who stopped for a chat. She explained her father had owned the field in the 1930’s and that they had always referred to the field as Bee Tree field. She pointed out an old oak tree on the edge of the field where bees used to live – it didn’t take long for us to decide that it was an excellent name and Bee Tree Vineyard was born,” James grinned.

varieties; Caberet Noir, Cabernet Blanc, and Sauvignac. These have been sourced from the Freytag Nursery in Germany, where Volker Freytag has done a lot of work in their development. The hope is to have varieties that are more resistant to fungal diseases and require fewer applications of fungacides. “There is a demand for more environmentally friendly approaches to viticulture, and as these varietals are more robust, they are potentially suited for our extremely challenging conditions in

the UK. To date we are seeing very positive results with two of the PIWI varieties, while the jury is out on the Cabernet Blanc. Unfortunately the Cabernet Blanc has failed to flower successfully in the first two vintages, most likely due to early frost damage as its bud break is generally two weeks before anything else. Yields from Caberet Noir and Sauvignac have been encouraging, and there has been a marked success in fungal resistance when compared to the classic varieties,” James >> added.

The PIWIS

PIWI is a German abbreviation for Pilzwiderstandsfähig which means fungus resistant. “These were created by crossing European grape varieties with fungus resistant American varietals,” explains James. “We are trialling three PIWI grape

“As with most vineyards, there is a story behind the name”

EDITOR'S VISIT

Sustainability

Bee Tree Vineyard, and the contract supply business, Vine-Works are both very focussed on sustainable viticulture explains Will Mower, who leads the vineyard establishment team at Vine-Works. “Sustainability isn’t just a buzz word, it’s an environmental necessity and one that we strongly adhere to in our vineyard. When the opportunity came up to join the SWGB (Sustainable Wines of Great Britain) committee, we jumped at it. To be on the committee, as well a founding member vineyard, was a proud moment for us.” “As well as Bee Tree, Vine-Works also establishes and manages vineyards, and we include environmental sustainability in our reports and conversations with clients. It is particularly important for new comers to our industry to understand the role of sustainability and how they can make the right decisions from the very beginning. The SWGB has forged a strong path in

unknown territory for the UK wine industry and we will continue to support the scheme,” commented Will. Bee Tree Vineyard is fortunate to be surrounded by established hedgerows and ancient woodland. “Under our stewardship, these have flourished. As part of our SWGB audit we identified areas we can improve, one of which is to encourage more biodiversity. On the perimeters and in the ditches we are sowing native plant seed mixes. We also want to promote vine friendly wildlife and have installed nesting and bat boxes around the site. Part of improving biodiversity is restoring natural processes, which we will encourage where possible,” Will added. “Our weed management programme minimises herbicide use, with just one application pre bud break and for the rest of the season we use mechanical weeding methods, a combination of Braun rollhacke and Braun

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Luv Perfekt side hoe, as ground conditions permit. We’ve used Braun equipment for many years and found it to be a solid performer and wellpriced, it’s a brand we recommend to customers also,” D’Arcy explained. “We’re fortunate that our vineyard site isn’t particularly susceptible to frost but inevitably frost does accumulate in the lowest corner, however we have a frostguard onsite for peace of mind, this covers the most vulnerable area. From a sustainability perspective there are no perfect solutions for frost protection, all products (candles, frostguard, etc) have significant carbon footprint or cost. However, we have been running a trial on one vine row using a ground source heat pump to warm the fruiting wire during frost incidents, its certainly effective but we need to work on scalability,” explained James.

The team

Bee Tree Vineyard is fortunate to receive the undivided attention of a skilled, experienced and enthusiastic team of Vine-Works viticulture staff. “In fact, even the office staff get out into the vineyard to help when they can,” commented D’Arcy.

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The wines

The first wines produced at Bee Tree were from the 2018 vintage. As the vineyard is essentially a research vineyard James and D’Arcy’s approach to their winemaking is different to that of most commercial vineyards, where the aim would be for consistency in the styles produced. “Our plan for Bee Tree vineyard is to be vintage-led and make wines dependant on the vintage results. For example, in 2018 we were able to achieve excellent ripeness from which we were able to make a barrel fermented Chardonnay, and Pinot Noir as a still red, and also a sparkling Blanc de Noirs. However >> the 2019 vintage saw challenging conditions and ripeness dictated

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EDITOR'S VISIT << a sparkling rosé and a sparkling classic cuvée. The 2020 vintage allowed us the ripeness to produce a Chardonnay, Pinot Noir red and a rosé, along with a sparkling classic cuvée,”commented James The PIWI varities have been kept separate and we engaged a Plumpton MSc student, Andrew Lain, to make still wines from these grapes. Andrew will be conducting sensory analysis trials with the wines to assess their potential,” added D’Arcy. The Bee Tree wines have just been released and are represented by GB Shippers, a new

distributor founded by Gus Gluck and Richard Bray in 2020, who aim to source “remarkable wine from around the world.” The wines are also available online from the Bee Tree website.

Top tips

James and D’Arcy see a very positive future for wine production in the UK with an increasing demand for good quality fruit and a growing number of exciting wine brands and say that, “the domestic wine consumer market is there to be tapped.” When advising their clients they, “encourage them to have a solid route

to market and USP for their wines years in advance of a launch.” D’Arcy and James also advise new entrants that there are no short cuts in UK viticulture. “You reap what you sow and that’s doubly true in our challenging climate so our top tip is go above and beyond with everything in the vineyard. We also like to remind customers that we’re a small island in the north Atlantic not continental Europe – so we’re on the margins of viticulture and need to have realistic expectations about what is achievable,” >> exclaimed James.

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EDITOR'S VISIT James and D’Arcy

<< Both James and D’Arcy studied BSc Viticulture and Oenology at Plumpton College in Sussex. Whilst studying James recognised a growing demand for viticultural services to the everexpanding English wine industry. With the help of a fellow student, he founded Vine-Works in 2006. Four years later, with the business booming, he went into partnership with D’Arcy Gander to form Vine-Works Ltd. D’Arcy’s passion for English wines began while he was running a pub group in the south east where he loved seeing the positive reactions from customers – almost as much as enjoying the wines himself. After graduating from Plumpton College, he worked with Nyetimber Vineyards, helping to establish large areas of vines in West Sussex. Like James, he spotted the ever-increasing need for specialist industry support services, and created his own company before co-founding Vine-Works Ltd in 2010. With Bee Tree Vineyard and a contract business to run it is hard to imagine that D’Arcy and James have any free time. But they manage to squeeze a few activities and drink some wines other than their own. “I enjoy flying my paraglider over the South Downs and abroad. I have a dream to fly over every vineyard we have established and of course to one day get above Bee Tree. The last wine I drank was a very impressive wine from Wales, the White Castle Vineyard 2018 Pinot Noir reserve,” James declared. Unlike James, however, D’Arcy prefers keeping his feet on the ground. “I’m blessed that I’m within a couple of miles of the South Downs way which is awesome for mountain biking, plus I do plenty of vinyassa flow yoga to keep everything moving. The last wine I drank was Hoffman and Rathbone’s 2013 classic cuvee, mmmm!” D’Arcy smiled. “We often joke that Bee Tree is the ‘cobblers child and is the worse shod’ but we’re fortunate that we always have staff and it’s a modest vineyard so getting tasks completed isn’t an issue,” James laughed.

> James and D’Arcy

Vineyard Management

Team members

Darcy Gander

Establishment: James Dodson,

Operations Manager East: Tim Ferris

Establishment Manager: Will Mower

Operations Manager West: Charles Martin

Trellising Manager: Tom Reid

The office team Retail Manager: Cherry Constable Finance: Sally Crowder Human Resources: Alex Gageanu

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GRAPE GROWING

British, racing, green They are British, their reputation is racing ahead, and they are green – they are the wines of England and Wales! Enjoying a glass of wine from a producer that is part of the Sustainable Wines of Great Britain scheme means that the grapes have been grown, and the wine has been made, by someone who has genuinely worked hard to conserve the environment, promote biodiversity and mitigate against climate change, by minimising their carbon footprint. Most wine regions in the world have a sustainability scheme to support their vinegrowers and winemakers. The UK’s scheme, Sustainable Wines

> Easing Hill Vineyard

Green 1

of Great Britain (SWGB), is helping develop a wine industry here that is not only economically viable and maintains the highest level of grape and wine quality, but implements vinegrowing and winemaking practices that are sustainable in the long term. The SWGB scheme is run for members of the national association, Wines of Great Britain (WineGB), by a dedicated team of winemaker and vinegrowers, and supported by many sponsors. The committee

Green 2

publish the guidelines, and regular bulletins on key topics to support the scheme members. “WineGB recognises that our industry has a shared responsibility to minimise our impact on the environment and maximise our contribution to environmental conservation and biodiversity,” commented Simon Thorpe MW, WineGB chief executive. “There are many benefits to producers who engage with a sustainable approach, including a reduced impact on the increasingly scarce world resources, a competitive edge in the marketplace and improved public relations. Our routes to market will increasingly require us to demonstrate environmentally sustainable values: sustainability is increasingly being viewed as a critical quality factor by our customers and consumers,” explains Chris Foss, chair of SWGB.

The SWGB Certification Mark

Once a producer has successfully completed the SWGB independent, and rigorous, audit, they can display the SWGB Certification Mark on their wine, shops, website and promotional material. Sparkling wines produced by the Classic Method can choose to use a combined Mark.

> Bug hotel at Albury Vineyard

Accredited vineyards

The SWGB scheme is entering its second year, but already many of the founder members have passed the audit and received accreditation, as listed below. The WineGB website has the most up to date information on the scheme and its members.

A'Beckett's Vineyard Albury Vineyard ◆ Bee Tree Vineyard ◆ Blackbook Winery Bolney Wine Estate Camel Valley ◆ Chapel Down Chilworth Manor Vineyard ◆ Clayton Hills Vineyard ◆ Defined Wine ◆ Denbies Wine Estate Easing Hill Vineyard ◆ Exton Park Vineyard ◆ Grange Estate Wines ◆ Greyfriars Vineyard

Gusbourne Estate◆ Hattingley Valley Wines Henners Vineyard ◆ High Clandon Estate ◆ Hush Heath Estate ◆ Nyetimber ◆ Preston Wine Estate ◆ Ridgeview Wine Estate Roebuck Estates ◆ Three Choirs Vineyard ◆ Venn Valley Vineyard ◆ West Fisher Winery White Wolfe Vineyards ◆ Yotes Court Vineyard ◆ ◆ Accredited member

> Amber Valley Vineyard ©Barry Lewis

The SWGB objectives: VINEGROWING

◆ Maintain and improve soil health ◆ Manage vineyard canopies and yields ◆ ◆ ◆ ◆

optimally Minimise and optimise pesticide inputs Conserve the vineyard (and surrounding) environment and promote biodiversity Reduce vineyard carbon footprint per hectare Reduce, re-use and recycle vineyard waste

WINEMAKING

◆ Improve winery design to reduce ◆ ◆ ◆ ◆

environmental impact Reduce the energy and water footprint per bottle of wine Reduce the environmental impact of wine packaging Reduce the carbon footprint per bottle of wine Reduce, re-use and recycle winery waste and wastewater M A R C H 2021 | V I N E YA R D

AGRONOMY

Grapes have a Vineyard thrives green horizon on agri-tourism

Ben Bro w

Biddenden If there is one Vineyards thing 2020 produces taughtover viticulturists a million and wine litres makers of cider in the andUK, juice it isevery the importance year. of building resilience into the vineyard. Sustainable agriculture has long been practiced in the UK, and in almost all cases, it comes down to knowing your land and looking after it. A flexible approach has always been the most appropriate in the UK, where weather can change on a sixpence. Integrated Crop Management (ICM) builds in levels of natural tolerance to our growing systems that means plants are naturally better able to fight off pests and disease. Many of these ICM principles also appeal to our customers, and such approaches are the cornerstone of schemes such as Sustainable Wine GB, and Agrii’s recently launched initiative, Green Horizons. Green Horizons is Agrii’s commitment to lead the way in sustainable food production and to support customers in becoming more resilient in an increasingly uncertain world. This is being carried out through a series of objectives and targets which make up a five point plan, to ensure we support farmers across all aspects of sustainability in the future. Key principles of the initiative are Carbon Footprinting, which is something Agrii is looking into in detail, with a need to understand which tool best suits individual businesses, and how farmers can take those initial steps to start reducing their carbon footprint. Agrii has been working with the Centre of Ecology and Hydrology (CEH) to understand how we can measure soil health and resilience in a way that is scientifically accurate but also practically deliverable. To help boost the exchange of information between growers as part of the Green Horizons initiative, Agrii is launching a farmer community network which encourages growers to exchange knowledge

across farming sectors in order to learn more about the journey of sustainable food production. A focus of Agrii’s on-going research has also been bio-rational products, and how and where products like Frutogard, Botector and other new products can be used in the programme to maximum effect. These biological or defence inducing products need a targeted approach. For example, Frutogard allows growers to use a smaller quantity of phosphonates to equal effect, whilst reducing overall residues on the crop and improving crop protection and crop quality. Products based on living organisms often have more stringent pH requirements to maintain their efficacy in the spray tank and can benefit from being applied in, for example, more humid conditions. Trichoderma products like Vintec now bring a sustainable option for growers to use against grapevine trunk diseases, which are difficult to control. As we progress the National Farmers Union (NFU) goal of Net Zero by 2040, the role of viticulture and perennial crops will become imperative, acting as sink for carbon without the intensive cultivations of annual crops. It is important to remember every decision we make in the vineyard must result in improved quality. After all, the forte of UK viticulture is its premium brand image. The research Agrii carries out, helps drive decisions forward; many of the new products are tested, both on-farm and in vineyard trial plots. This is carried out in novel ways and in situations where growers may not be willing to risk their crops.

 www.agrii.co.uk paper-plane benjamin.brown@agrii.co.uk  07855 134027 M A R C H 2021 | V I N E YA R D

GRAPE GROWING

Vine innovation, it’s all in the details Based in the Champagne region, CAVI specialises in designing and producing vine staples that have contributed to some great vintages. Founded over 30 years ago by Philippe and Nathalie Gautherot, the family company is today the leader in French vine staples, its history intertwined with some of the country’s greatest winemakers. It all started at the end of the 80s. The eureka moment came while Philippe Gautherot was removing metal staples from the vines of his parents' farm. What if there were staples that would deteriorate and break off themselves with no need to be manually removed? Within a few years, he’d developed a plastic staple that lasted from trellising to harvest, and which broke off at the pruning stage of the vine cycle. And so it was, degradable vine staples were born. To offer products tailored to the various constraints and working methods of French vineyards, he created several different models. With almost 40 types of plastic staples in its range, CAVI offers the widest choice on the market for robust staples in all shapes and sizes. Later, during the 1990s, he realised that plastic was a problem for the environment, and began looking for alternatives. He started with staples made of wood, but wasn’t convinced by their unpredictable weathering resistance. He then conducted tests with PLA (a vegetable-based plastic material, which commonly uses corn-starch as a raw material), but remained sceptical of the unreliability of their endurance and of its degradable properties (by industrial composting). He concluded that it was unproductive to remove staples to put them in the compost bin. At the beginning of 2010, CAVI was approached by the CIVC (Comité Interprofessionnels des Vins de Champagne) – the trade association that represents the interests of independent champagne producers and

> Philippe Gautherot with Chloé and Basile champagne houses – to create staples that were completely biodegradable in the soil surrounding the vines. To succeed in this immense task, CAVI and another company, CB, who were until then competitors, decided to join forces to develop a formulation of bio-sourced material that was also biodegradable in-situ. Several years of research within a consortium followed involving INRA (French National Institute of Agricultural Research), CNRS (the French National Centre for Scientific Research), CAVI and CB to develop this formulation. The world’s first bio-sourced and biodegradable vine staple was created in 2015: the Amidograf. Made of wheat and corn starch, this staple is eaten by fungi and microorganisms leaving no negative environmental impact. Now, Philippe and Nathalie’s children are continuing the adventure with the aim of expanding the range of starch-based staples (which currently has four models, with three more to be released this year), and expanding its international presence, whilst maintaining the sense of innovation that is the beating heart of the company.

 www.agrafes-a-vigne.com M A R C H 2021 | V I N E YA R D

GRAPE GROWING

The vine whisperer Marco Simonit grew up in his grandparents vineyard in Italy and many years later, after his studies, he observed that modern pruning methods were resulting in vine loses. Vineyard speaks to the pruning Master, Marco Simonit of Simonit&Sirch, to discover his philosophy of pruning that respects the vines natural growth habit to improve its health and productivity. > Marco Simonit

Marco’s early observation while drawing vines, led him to consider the injuries caused by pruning wounds and their effects on vines, so he decided to dissect an old unhealthy vine. “I went to a carpenter friend of mine and asked him if he could dissect it. When I saw inside, a large part of the vine was destroyed. A small part of the wood was white (alive), but most of the inside of the trunk and arms were brown and black with fungal infections - I was shocked,” commented Marco. Marco’s work and travels then took him to vineyards in many regions in Italy and around the world. “Viticulture was changing, but I noticed that with these ‘modern’ methods of growing vines, after 20 years these new vineyards began to lose their vines,” he commented. In 2003, Marco partnered with his agronomist friend Pierpaolo Sirch to create Simonit&Sirch, with the aim to educate viticulturalists in a different approach to pruning, a method that better respects the natural growth of the vine. “In its natural state the vine is a climbing plant, and needs space to grow,” explained Marco. Simonit&Sirch are now known as the ‘Pruning Guys’ and their methods are starting to change many peoples view on pruning vines around the world. They have a commitment to research as

> Trunk disease

> Respecting the vascular flow: Traditional pruning method compared to Simonit&Sirch pruning method. Pinot Noir 1992 Vaud well as a practical application in the vineyard. “Grapevine pruning is my passion,” explains Marco Simonit, “ My mission is to help grape vines live healthier and longer.”

The pruning principles

Simonit&Sirch pruning method is based on four principles, and according to Marco these can be adapted to any variety, climate and form of viticulture. 1. Allow the plant to branch with age, to occupy the available space with the trunk and with the permanent branches 2. Ensure the continuity of sap and water flow 3. Make small non invasive cuts on young wood 4. Use the ‘spare wood’ technique. Rather than cut close to a bud allow a small stub of wood as this will keep the dessiccation cone that forms behind the cut away from the main sap flow. "Our main rule is branching – build a timeline of living wood: first layer, second layer, third layer and so on. This is to avoid blocking the flow of sap, which can lower the vines resistance to disease. As long as the principle of brancing is respected, vines can be machine pre-pruned,” commented Marco. “One of the characteristics of the method is to create a chronology of wood that ensures constant fertility over the years, guaranteeing more stable production performance. The quantity of living wood and vascular functionality with better development of the branches helps ensure a homogenous and reliable yield, respect of varietal typicity, as well as a homogeneous ripening of the grapes,” he added.

pathological risks – in particular trunk disease. Numerous scientific researches have shown that the branching considerably reduces the impact of wood diseases both in its chronic and apoplectic form.” “When plants unfortunately show symptoms of chronic Esca or even apoplexy, they are usually destined for eradication. We therefore decided to counter these practices with a surgical intervention and – after many studies and experiments – we have developed a dendrosurgery technique.” Marco explains that it is a technique that they first experimented with in France. “It consists of removing the cavities that form under the wounds caused by incorrect pruning, precisely those through which the fungi penetrate and attack the wood, compromising the integrity of the vascular system.” This dendrosurgery is not new explains Marco, “it was described by Ravaz and Lafon as a practice used since ancient times to eliminate decayed wood from Esca disease. Poussard used it at the end of the nineteenth century,

cutting out the wood that had deteriorated by the action of fungi, with very encouraging results on 90-95% of the stumps. Therefore, ours is not a new technique, but rather the recovery of an ancient practice, updated and implemented with modern tools, such as chainsaws, to remove the decay.” “To date, we have experimented with this surgery on over 10,000 plants of different varieties (Cabernet Sauvignon, Sauvignon Blanc, Chardonnay, Pinot Noir, Cabernet Franc) grown in different regions (Collio, Isonzo, Franciacorta, Bolgheri, Champagne, Burgundy and Bordeaux), with 90% of the plants operated on productive and asymptomatic,” he explained. Last year Simonit&Sirch ran a Pruning School with Plumpton College, in East Sussex, which was attended by 15 vine growers from the UK. “We were ready to go ahead this year too, but we have unfortunately had to postpone. However, we are pleased to have just launched our online Vine Master Pruner academy, the details are on our website,” Marco added.

> In its natural state the vine is a climbing plant

Wood diseases

Marco and his colleagues have observed that their pruning method promotes, “an increase in living wood over the years, with an intact and efficient vascular system, which allows the plant to have a longer life span than a plant pruned in a rigid and geometric manner. In addition, the accumulation of living wood over time allows an increase in the amount of reserve and nutrient substances. This, together with the individual genotype predisposition, allows the vines to adapt better to climatic conditions as well as being more resilient to

AGRONOMY DIARY

a ders un

per Coo

As the vine planting season approaches, Hutchinsons agronomists Rob Saunders and Chris Cooper examine how to ensure plants get off to a strong start. While good site selection is always fundamental to the success of any new vineyard, there are many other ways growers can promote strong establishment and give vines the best chance of fulfilling potential over future years. Soil preparation and nutrition is the main focus and the best starting point is to assess soils before planting to identify potential structural or nutritional issues. Terramap’s high definition remote sensing is an ideal tool for this, providing detailed analysis of 21 soil variables, including all main nutrients, pH, organic matter, available water and cation exchange capacity (CEC). Such data is valuable for managing established vines too and it’s worth noting that Defra’s “Farming rules for water” now include a requirement to test soils at least every five years to inform nutritional strategies. Indeed, two consecutive wet winters could have increased losses of some nutrients, such as potassium or nitrogen, on lighter, less nutrientretentive soils with a low cation exchange capacity, so testing may be particularly beneficial. While nitrogen requirements in established vines are relatively small, plant vigour can suddenly decline when levels get too low and once this happens it’s often too late to do much that season. Equally, nitrogen and phosphorus are key nutrients for early root development in new vines. Phosphate can be easily locked up though, especially on more calcareous soils, so there may be a case for applying a targeted starter fertiliser at planting to ensure phosphate can be accessed by young roots. As nitrogen is more leachable, this should be applied once roots have got

established and are able to take up nitrogen to supply the growing foliage. Any compaction or drainage issues must also be rectified before planting.

To plough or not?

Many growers will plough and cultivate sites to facilitate mechanical planting, but no-plough establishment is another option, particularly on steep sites prone to erosion or leaching or where land has been uncultivated for many years and has a good natural structure and biology. The drive to reduce CO2 emissions that result from soil disturbance such as ploughing is a further consideration. Not ploughing does reduce the carbon footprint and help preserve natural soil structure and biota, but it is more laborious when vines have to be planted by hand into a narrow slit created by a single leg subsoiler. There is no opportunity to plough-down phosphate fertiliser before planting, although targeted application of a starter fertiliser into the planting zone should still be possible where required. Uncultivated soils should have good nutrient reserves, however it’s worth noting the phosphate index in fields under long-term pasture can sometimes be quite low.

Keep weeds out

Vines are very uncompetitive, so it is vital to control weeds at all times, particularly when plants are establishing. Plastic grow tubes are a popular option, providing protection from animal grazing and herbicide applications around young plants. However, weeds can grow up inside the tubes

Give new vines the best start

Rob S

and the microclimate within them can sometimes exacerbate temperature fluctuations (hot and cold), potentially damaging young growth. Mulches offer alternative weed suppression and add organic matter to the soil, however avoid applying organic mulches such as compost to new vines as microbial breakdown of carbon in the organic material uses up valuable nitrogen. This leaves less available to young plants with only limited “scavenging ability” from their small root system. Biodegradable film around the vines, such as the one Hutchinsons supplies, can avoid this issue by providing a physical barrier to prevent weed growth over several seasons. Although the initial cost is more expensive than tubes, the number of herbicide applications is greatly reduced, early shoot selection is much easier and quicker to carry out, vines acclimatise faster, there is no requirement to remove tubes after two or three seasons, and there are no plastic disposal issues.

Wound protection

March is the final opportunity to apply wound protection to any larger reconstruction cuts that had to be made to older material (three years +) during pruning. Small cuts on material up to two years old generally do not need protection. The biological product Vintec is the only approved wound protectant in the UK and is very effective when applied soon after the cut has been made, so there is still a window of opportunity for those who have delayed pruning to delay bud-burst as a frost mitigation strategy.

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D’A rcy

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The vine post

Business has taken time to reflect and reassess. Supply and demand, logistics and transport, feasibility and flexibility – these are all integral components of every business which have been stretched and tested over the past year. No one could have foreseen the challenges we would all face or predict how each and every one of us would be impacted. However, we are literally all in this together and the global network of transportation and supply chains has worked tirelessly to ensure we all understand this unique position we’ve been thrown into and are aware of the plethora of people involved in every stage of production, logistics and retail. Every role is filled by a person in exactly the same position as us. One positive to come out of this period of uncertainty and upheaval is that every business has been forced to take time to reflect and reassess. The colossal impact of Covid-19, (hello national lockdowns and the furlough scheme) coupled with the confusion surrounding post-Brexit trading regulations, means we are continuously adapting to a changing environment. The availability of raw materials, such as steel and timber, has fluctuated hugely. The fine balance between stockpiling and physically being able to sell (and deliver) products has been a juggling act for all. You only have to glance at the news to hear stories of warehouses being crammed to capacity prior to 31 December 2020 and the chaos that ensued as ports were overrun and delays changed from hours to days. Of course this sparks a degree of concern over how quickly raw materials and products can be brought in to the UK and no doubt there will be longer lead-times

than we’ve experienced in previous years. However, we all know the reasons behind this and are united in ensuring the health and safety of all staff across the world is the number one priority. From a customer and supplier point of view, we simply need to allow a little extra time this year for deliveries and remember to be patient with each other. Bringing the focus back to viticulture in particular, seasonality is both our blessing and our curse. Who doesn’t love watching the vines begin to awaken, stretch their tendrils and slowly start to bear fruit? We are incredibly lucky to have jobs which are so intrinsically linked to nature and the passing of time. The benefit of this is that we know exactly when we require each product to complete each task throughout the year. There aren’t many industries which can genuinely plan by the calendar. The flipside of this is that with potentially longer lead-times than usual, if we don’t calculate our demand and place our orders early, we may miss the optimum times to carry out each vineyard task. Something to think about as you finish your pruning and begin to look ahead. It is undeniable that the past year has been tricky, stressful and confusing, but you can rest assured that Vine-Works will always source and supply the highest quality products and answer any questions you may have. As the days lengthen and the future begins to look a little brighter, remember that we are all doing the best we can.

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GRAPE GROWING

L’eau down on winery wastewater The term effluent can quickly take the romance and glamour out of winemaking. It takes a lot of water to produce wine and dealing with the wastewater from a winery is probably one of the biggest challenges – and nightmares – for wineries around the world. There can be substantial capital costs involved – but dire financial consequences for not getting it right. Vineyard looks at some of the systems being used in UK wineries. Wastewater, or effluent, from the winery is due to cleaning the fermentation tanks and other processing equipment used in winemaking. It is not an obvious pollutant, but it can contain sugars, yeasts, organic acids, alcohols, cleaning chemicals and solids from juice or wine lees. These can all have an impact on the environment due to their requisite for oxygen to breakdown. The requirement can be measured and is known as its BOD (biochemical oxygen demand) and COD (chemical oxygen demand). The aim of a wastewater processing system is to reduce

the BOD and COD levels to within acceptable parameters so that the water is able to be recycled or to join the waterways. A winery needs to manage its wastewater effectively from both a legal and environmental perspective. In addition, reducing wastewater through efficiency of water consumption is an important aspect of many wineries’ sustainability policies. There are several options for handling wastewater and the most suitable system will depend on the winery design, the site, processing capacity, budget, proximity to mains drainage and local water authority regulations. Monitoring water use in the winery and setting targets for reduction and recycling will not only reduce the load on the wastewater handling system, but also save on the water bill. Wineries can use a range of methods to reduce water, including steam for cleaning, hose guns that avoid leaks, tanks and other equipment with CIP (clean

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in place) systems,floor scrubbers, using recycled water for first rinse of items such as picking crates and – crucially – cellar team buy-in and training.

Bio-Bubble

Off the Line vineyard, in East Sussex, are in a rural location, so not on mains drainage, and have installed a Bio-Bubble system. When building their winery, owners Kristina Studzinski and Ann-Marie Tylan looked at all the different options. “As I am an ex-lawyer I first looked into the legislation and could see that winery wastewater is definitely categorised as trade effluent and needs to be dealt with appropriately. I think it would be a mistake for any winery not to consider its wastewater as trade effluent,” explained Kristina. “We looked at reed beds, but it seems that these do not work well in our climate with wet winters and often dry summers. We also looked at holding tanks and soakaways, but

we decided on the Bio-Bubble. Although initially quite expensive we decided that it was worth the investment, as it avoids the costs of having waste tankered away. Importantly for us its more ethical and fits with our sustainability policy – it will pay for itself over time.” The Bio-Bubble also takes the domestic effluent from the winery’s onsite toilet block and Kristina explains that “the domestic sewage is in fact important for the functioning of the Bio-Bubble in its treatment of the winery wastewater which is nutrient poor, as this with the aeration helps the breakdown of solids. When we installed the system, we had to get some sludge from Ridgeview Estate’s Bio-Bubble tanks to get a population of the right bugs– a bit like a starter culture.” Off the Line have installed the less expensive Bio-Bubble option with two above ground, rather than below ground, tanks. One is a reactor tank and the other is a holding tank, together able to handle 47,000 litres. “They are both open, and I can tell you there is no smell. They can also handle a heavy downpour of rain. Apparently, the sludge that builds up will not need emptying for decades. One advantage of the Bio-Bubble is that it can handle the lees, we don’t have to separate them, basically everything goes in. The system is on WiFi and monitored by the installers, Advanced Aeration. There is a sensor which controls the discharge from the first tank to the second tank automatically. Eventually clean water gets discharged into a ditch as ground water,

> Defined Wine tanks ready to go into position

it’s not harmful and we have a permit from the Environment Agency,” commented Kristina. “I would sing the praises of Bio-Bubble, and this is an option for smaller wineries. I would have never imagined it, but It is a talking point for our tours and tastings!” She smiled.

On mains drainage

Contract winery, Defined Wine, is on an agricultural estate, in Kent, with mains drainage. When setting up the winery, owner Henry Sugden, applied to the local water authority for permission to discharge the winery wastewater into the main. “However, harvest was approaching, and we hadn’t heard back, so we

accepted that the most efficient method would be to install a holding tank and have it emptied regularly. Then, one week after we bought the tank, we received permission to discharge into the main,” commented Henry. As the water from the Defined Wine winery was discharged into the main, the water authority carries out regular sampling and analysis. “An inspector came and the first sample, at the beginning of harvest was fine, but just before the second sampling, later in harvest, someone emptied a tank with lees – and this resulted in our trade effluent bill increasing over six-fold and a letter to do something about it.” Defined Wine have now adapted the winery’s wastewater process and installed a system >>

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GRAPE GROWING

Vineyard thrives on agri-tourism

<< using connected settling and balancing tanks. “The first tank allows both the COD and BOD waste and sediment from the winery to settle, which can then be drawn off and disposed of separately. The residual effluent flows into the balancing tank, where we can test the pH, and other criteria, and adjust as necessary so that it is within our licence parameters and meets our obligations, before it is discharged in batches into the main drain. This is far more sustainable and is what we should have had from the beginning,” Henry added. Defined Wine’s sustainability policy includes plans to minimise the amount of water used and to set up a rainwater harvesting system, which will be filtered. “We are also looking at installing a suitable soak-away system but will still use a collecting tank to settle our solids. With our system we minimise the impact on the environment, by ensuring that the effluent we discharge has been correctly balanced, as well as reducing the cost of tankering away waste water.” “My advice to other wineries is to first check if you are connected to mains drainage and if so, contact the trade effluent department of your supplier. Our inspector has been extremely helpful and has provided great advice. However it took a long time to reach the right department and the right person, nearly nine months. You also have to make them understand that a winery is not like a brewery, that its peak time for wastewater and effluent is the once-a-year harvest and they need to ensure that they take samples that reflect this.”

tankers, as this doesn’t fit with our ethos and story – which is to be sustainable and care for the environment. We also looked at the Bio-Bubble, but it seemed too industrial for us, and expensive. We are fortunate that we own the farmland so a wetland system was an option we could consider.” Simon contacted an organisation called Living Water who had worked with wineries in other countries. “They designed a system for us which basically consists of collection and holding tanks, straw bales to filter solids, and three constructed wetland or ‘cells’ in series with a planted soakaway. We felt that this would fit with our story, ethos, principles and our practice of conservation viticulture.” Simon and his co-founder did a cost-benefit analysis. “When comparing to the cost of using tankers to remove the wastewater, we think the system will pay for itself in about two years. As after the initial capital cost of installation, there are minimal on-going costs, and the system is very low maintenance.” Itasca have designed the winery so that all the water used both inside the winery, and outside from the crush pad and crate washing areas, drains into an underground collection tank. “All our drain sumps have stainless steel baskets to catch the larger solids for separation, which can then be composted. The underground tank has a float pump which discharges into a large, half million litre, above ground holding tank. We also have a Klargester septic tank from the toilet block and the liquid fraction from this is pumped to the first wetland,” explained Ben. “We have designed our own aeration system for the above ground tank using two small compressors which inject air bubbles intermittently, via a dozen or so rubber diaphragms. The tank is open, so it collects rainwater, which helps with dilution. This holding tank acts as a buffer or dosing system and we only release the wastewater to the first wetland cell gradually, when needed. The water release needs to be managed to ensure an appropriate supply, so during wetter seasons we hold back water to ensure we have water to release into the wetland when it is drier. Also, it is better to leave the water in the tanks until the spring as the wetland system works using microbes, and these are more active when its warmer,” commented Simon. Before the wastewater is discharged into the wetlands, it is first ‘dribbled’ through three large straw bales placed on a tray to filter out any sediment.

Biddenden Vineyards produces over a million litres of cider and juice every year.

Constructed wetlands

Itasca Wines and Penn Croft vineyard, based in Hampshire, are fortunate to be in a rural setting, surrounded by farmland and have the scope for a wetland system. Winemaker, Ben Smith, who has worked in many wine regions of the world, comments that, “wastewater is one of the biggest challenges in most wine regions, including New Zealand, as if you breach regulations you can be shut down. Over here, the Environment Agency are taking vineyards more seriously now, even small producers need to plan to handle wastewater responsibly.” Simon Porter, farmer, conservation agriculturist, and one of the founders of Itasca, looked at the options for wastewater when planning the winery. “We contacted the water authority, but our local water plant did not have capacity and would have been overloaded at peak times. We didn’t like the idea of using

> Wetland cell

GRAPE GROWING

> Main tank aeration “These bales also serve to add biological activity with the straw’s own microbes and bacteria. The outlet then discharges the wastewater to the first wetland cell. The straw will be changed each year and the spent straw used for compost,” added Simon. The wetland cells consist of three rectangular ponds, each with vinyl liners and about 100 tonnes of mixed size gravels. Simon explains, that “each wetland is planted with a selected range of species appropriate for the situation. There are 22 species that include rushes, sedges, water mint, canary grass as well as the common bullrush. These are natural species that match the ecology of wetland for best treating the type of effluent. Essentially, they are carrying out water purification – I describe it as similar to the work of the human kidney, Simon added. The three wetland ponds are self-levelling, with the first overflowing into the second, then the third. The third pond has a pipe which then drains into a willow coppice, which creates a flood area. “The water is then gradually reduced by evapotranspiration by the willow as well as soaking into the chalk bedrock. Surprisingly the system is quite compact taking up an area of

> Waste water tank around 500m2, with each cell covering an area of about 125m2. When this system was designed, we submitted the plans to the Environment Agency – they really liked it and we received approval,” Simon commented. Simon had the wastewater COD and BOD measured after harvest, and “the readings were 1235mg/L and 721g/L respectfully. However, two months later, after aeration the wastewater readings were reduced to 138 and 26. This is before the wastewater had entered the wetlands. We don’t know yet but believe both these measurements will be in single figures after. Our consultant from Living Water was very pleased as this means the wetlands do a lot less work,” said Simon and Ben added: “When selecting the chemicals that we need to use in the winery, I consider the downstream effect on the wetlands.” The winery has been designed to limit water use, and Ben explains that “by regular monitoring we can put in measures to reduce water consumption. We use steam cleaning, pressure washing and all the hoses have guns so that they cannot be left on. We clean economically and work efficiently. Our target is to use five litres of water or less per litre of wine produced.”

DISGORGING LINE Itasca Wines is delighted to announce our new custom designed and fully automated Disgorging Line. Designed by TDD, our line is expected for delivery and installation in February 2021, with high end technology including - laser guided vision control and jetting.

We are now talking with customers for 2021. So, if you are starting to think of your disgorging requirements, call Itasca Wines! Our team is now taking bookings. Disgorging, Storage, Labelling and Packaging, Dosage Advise and Consulting. Full label and design services also available, come and talk with our Graphic Designers and let Itasca Wines turn your ideas into that special and distinctive label.

Itasca Wines, Penn Croft Winery, Clifton Farm, Croft Lane, Crondall, Hampshire, GU10 5QD

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GRAPE GROWING

Covering up Vineyards can have a very positive influence on the environment as the crop is off the ground allowing the land under to become a biodiverse ecosystem. Vineyard finds out how cover cropping can help biodiversity, support carbon capture, improve soil health, assist drainage, suppress weeds and become little havens of wildlife.

Traditionally grass has been used as a vineyard floor cover and it does provide some benefits to soil health – but there is more that can be achieved, for both the vineyard and the environment with a well-managed mixed cover crop. There is now an increasing interest in establishing cover crops in UK vineyards as positive tools for vineyard management. Done well, cover crops provide an environment that will enhance the breakdown of organic matter, soil aeration and nutrient cycling. Cover crops increase the number of above ground organisms as well, by providing food and shelter for beneficial insects and other invertebrates. Every vineyard site is different and so, as with most things in viticulture, there is no one size fits all solution – and a vineyard manager needs to decide on the aims of the cover crops and any concerns it can address, such as vigour, water, disease or nutrition.

Harrow & Hope

Harrow & Hope, in Marlow, Buckinghamshire is 6.5 hectares, planted 10 years ago with Chardonnay, Pinot noir and Pinot Meunier. Co-owner Henry Laithwaite’s main reasons for planting cover crops are for weed control, to provide some competition, and to feed the soil.

> Harrow & Hope

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“We have been using a winter cover crop for the last four or five years and have never used any herbicides. As we are now in the process of conversion to organic viticulture, we are focussing a lot more on our cover crops. We cultivate the winter cover crop in the spring to plant the summer cover crop. Last year we used phacelia, mustard and daikon radish, but this year we will include some grasses and black oats. This is because we found that last year most of the plant species finished flowering and seeded just before veraison, which meant that there wasn’t enough competition during the ripening period. This year we hope that the black oats and grasses will grow up when the other species have done their job.” Initially Henry cultivated the vineyard, but he found that “without any weeds or plant cover, there was no competition, and the vines were too vigorous, even in a hot summer. We also realised that every time the soil is cultivated it losses carbon, and our aim is to sequester carbon.” Cover cropping is not the easiest way to control weeds admits Henry, “you are introducing more vegetation to work with so it’s probably far easier to cultivate – but this releases carbon – so the hard work is worth it. We keep the under-vine area clear using

a Clemens inter-vine weeder, but we will probably experiment with low, slow growing cover crops for the under-vine area in the future.” For Henry, “another reason for cover cropping is that the vineyard looks amazing! Purple flowers from the phacelia, yellow and white from the mustard and radish – and the level of insect activity is through the roof with such a lovely buzz as you walk through the vineyard. The vineyard may look untidy, but I love the wilder look.”

Penn Croft Vineyard

Simon Porter, a conservation farmer is the co-founder of Penn Croft Vineyard in Hampshire. Simon explains that the three rules of regenerative cropping are, “to keep the soil covered at all times; to minimise soil disturbance; and to use diversity of cropping, to improve fertility and create a healthy environment for commercial crop production – so that the least amount of plant protection products is needed. Our five-hectare vineyard has not been ploughed for 19 years or cultivated for eight. When I dig the soil with my spade, most people cannot believe it. That was why we insisted on planting the vines by hand and not using a machine.” Simon aims to improve soil fertility through increasing organic matter, “which allows improved drainage as well as improved drought tolerance. We also believe that the roots of the cover crop will help drive the vine

roots deeper into the soil thereby helping the health of the vine. Clearly improved fertility can help a ‘hungry’ vineyard, but a cover crop can also be used to draw up any excess fertility if this becomes a problem,” commented Simon. Using a cover crop for weed suppression, through natural shading and competition, is also important at Penn Croft. “We also place the cover crop cuttings in the under-row area as a mulch to kill weeds around the vine at certain times of the year – but this will depend on the fertility levels of the soil at the base of the vine,” Simon added. To feed the soil organisms Simon uses a variety of species in his cover crop, “to provide the nutrients and sugars that fungi, microbes and mycorrhizae need to be active. A complete and undamaged mycorrhizal network below ground should assist in the transfer of nutrients from the soil to the plant roots.” “Our mixes have included mustard, linseed, phacelia, clover, beans, radish and oats. Clover and beans are to bring extra nitrogen, linseed and oats are good for deep rooting, mustard and phacelia can bring organic matter and help with carbon storage. Many of these plants will flower and attract insects that are natural predators to vine pests,” said Simon. In Simon’s view the secret with cover cropping is flexibility and not to follow a set procedure and plan. “It is about adapting to the current needs and requirements. We have been growing two crops a year and so we plant >> in April when the ground is warm for a

Simon Porter, Fenn Croft Vineyard manager’s view:

ADVANTAGES OF A COVER CROP ◆ ◆ ◆ ◆ ◆ ◆ ◆ ◆

Improved drainage as well improved drought tolerance Variety of species to attract natural predators Managing fertility in the vineyard Help suppress weeds. Influencing the vine’s root growth Reducing pollution and loss of soil fertilisers. Minimising soil compaction Reduce any water or soil run off if the vineyard is on a slope

CHALLENGES OF A COVER CROP

◆ Putting up with a scruffy looking vineyard – if you

want a pristine vineyard then do not use cover crops – just grow grass at the loss to your soil health, biology and organic matter. ◆ It can hide deer and vermin if they have found a way into the vineyard ◆ Learning to think out of the box ◆ The contract labour can look at you weirdly when they arrive to prune. M A R C H 2021 | V I N E YA R D

GRAPE GROWING

> Harrow & Hope

<< quick emergence. That crop will be replaced by early September so that a new cover crop is established before any ground gets too wet. We either cut and swathe or cut and leave in place the old cover crop, or it may be left to desiccate naturally by winter frosts. By using a disc drill we can drill through a lot of remaining debris. If needed and at the right time of year we could consider spraying it.” Simon uses direct drilling for planting the cover crop, which is not yet common in UK vineyards. “We use a John Deere 750A direct disc drill at 3m wide. We planted our vines wider for various reasons including this. We compensate for the wider rows by using the Scott Henry system. One contractor I know is slowly gearing up for direct drilling cover crops designed for the conventional row widths for UK vineyards.”

Gusbourne Estate

Gusbourne Estate’s vineyard manager, Jon Pollard, has tried quite a few types of cover crops over the years at their 93 hectares of vines in Kent and Sussex. “At the moment it is not something we are doing in a big way as I don’t believe we have the best equipment to establish a cover crop without doing a fair bit of damage to the soil structure in the first place. The one bit of kit that I think we would be able to make real progress with cover cropping is a direct drill so we can do just one pass, saving a lot of time and money and maintaining or improving the soil structure. It seems crazy to me to rip up an existing cover to establish another,” explained Jon. Jon’s aims for cover cropping are “to increase the biodiversity of the soil microbes, to improve drainage, help decompaction, add organic matter as well as promote nutrient scavenging in the winter. Where we cover crop, we use daikon radish and mustard in the winter between the wheelings and the root zone as the deep rooting varieties help with decompaction and drainage. In the past we have sown phacelia, cereal rye and common vetch, to produce biomass which we mow and discharge under the vine to increase organic matter in the vine root zone. I think moving forward I would concentrate on winter grown covers in isolated problem areas – and leave

M A R C H 2021 | V I N E YA R D

them as long as we dare into the spring – in order to yield some decent biomass for the growing season. In the past we have used chicory in a couple of wet patches of a low-lying vineyard in an attempt to dry it out and reduce vigour of the vines. This was limited in its benefits, but would look to try again in the future,” added Jon. Jon is also looking at increased insect activity with cover crops in the hope of lowering the use of plant protection products. “I have still to see this effect at Gusbourne but have read plenty about this and would love to achieve this,” he added.

John Buchan, agronomist

John Buchan, an agronomist specialising in viticulture, advises clients across the country on all aspects of vineyard agronomy, including cover cropping. John says that, “the choice will be dictated to a great extent by the soil type, as the species will need to be matched to the soil type.” For nutritional benefits we can look at clover, vetch, rye, lucerne and sainfoin. If the soil structure needs improving, I suggest deep rooting grasses like cocksfoot, or herbs such as chicory, ribgrass and yarrow,” commented John. If a vineyard is over vigorous and needs some competition to help achieve a better balance, John usually recommends, “Italian ryegrass, black oats and stubble turnips. Cover crops that provide ground cover for weed suppression are usually a mix of mustard, clover and creeping red fescue,” commented John. “It is also possible to establish cover crop species that can be harvested and made into compost teas for folia application, to help control diseases and add nutrients – particularly for organic and biodynamic growers,” he added. Top tips from John include, “always identify areas in your vineyard that perform differently and research why this is. It may be an issue of excessive growth, or drainage or maybe disease. When this is understood it is then possible to establish differing cover crop mixes to deal with the issues. And of course – it’s important to make sure that grass and cover crops are mown very short during the frost season,” John added.

David

roy de w

Practical tank design

Which stainless 316 or 304?

Stainless steel is an alloy of iron, chrome, nickel and manganese. 316 also has molybdenum, giving it higher corrosion resistance. For this reason, it is often specified by chemical manufactures, pharmaceutical companies and some winemakers. But at 60% more expense, 316 is hard to justify as 304 has suitable resistance to all the challenges of a winery.

Interior finish

Whist exterior finish is mainly aesthetic, interior finish is important for cleaning and hygiene. Rough surfaces are difficult to clean, in particular the removal of tartrates. All interior welds should at least be polished smooth. The surface finish of entry level stainless is 2B which although smooth has a matt finish. For very little extra cost 2R (also called BA) should be specified as it has a shiny easy to clean surface. Mechanical polishing and electro polishing are also available, but at very high cost.

Height : Diameter ratio

The most economical tanks to make have a ratio of around 1:1.5. But tall, thinner tanks can save on floor space justifying the additional cost. If using tall thin tanks, it is important to have suitable cooling jackets (see below) to avoid thermal stratification and uneven fermentation. Above a ratio of 1:3 instability can be a concern, especially for smaller volume tanks, and bracing or support may be necessary

Stacking and compartmentalised

As a space saving alternative to tall thin tanks, these are interesting but not without some drawbacks. To optimise height, the individual tanks or compartments tend to have a height:diameter ratio of 1:1 or less, leading to short, dumpy tanks. The drawback here is that losses on racking will be higher. Compartmentalised tanks can be with an intermediate bottom (where the

On entering a winery for the first time, it is the aesthetic appearance of the tanks that has the most impact; the surface finish, personalised plaques, the visual impact. None of these however have any relevance to winemaking, winery operations or wine quality. Retrospective modifications of tanks are generally impossible, so getting it right first time is key.

h y/

W in e

Part 1: White and rosé vinification P h o t o: To

o mG

bottom of one tank is the top of another) or with discreet bottom/tops (with a void in between). The former has an issue in that if the bottom tank is full, as the top tank is filled, the weight of the wine can cause the bottom tank to overflow slightly. Generally, this can be avoided with an off-set chimney of suitable dimensions.

Cooling jackets, plates and coils

It is not just surface area that is important, but the design to avoid temperature stratification. Particularly if heating is also required. Jackets at the top of the tank are most efficient for cooling but not good for heating and vice versa. For this, the optimum is a spiral coil from top to bottom (which is expensive) or a cooling jacket the entire height of the tank. Internal cooling plates are a low-cost option but prohibit the use of glycol in the cooling system, due to the risk of leakage.

Chimney

Small, entry level tanks are often supplied with a simple top vent of around 50mm diameter. This has two key drawbacks. Not only are any additions difficult to make, but there is no capacity to accommodate expansion and contraction of the liquid due to thermal fluctuations. This can be avoided with a suitable chimney.

Variable capacity v fixed

No matter how carefully you plan, the tank sizes you have will never correspond exactly to the tank sizes you need. Although variable capacity tanks, with floating lids, avoid this, they have some disadvantages. The inflatable seals can fail, leaving the wine at the rim exposed to the atmosphere. Plus dust and flies will settle on the lid, with a risk of getting into the wine. Variable capacity tanks are best kept to those with smaller capacity. With all these factors to consider, and more, it can take a long-time to decide on the final specification of the tanks. So, as tank manufacturers have limited production capacity in the summer, it is particularly important to start the process early in the year. Order the tanks in January and you will get what you want. Order in March and you might. Leave it till June and the only products available will be what is ‘left on the shelf’.

 www.bevtech.co.uk  David Cowderoy 01444 411141 / 07400 208205 paper-plane david@bevtech.co.uk

M A R C H 2021 | V I N E YA R D

WINEMAKING

M a rk C

Fermentation processes

n pto

Charmat v traditional method sparkling Technology can be seen as a key driver of change and the humble glass bottle was the critical advancement that allowed traditional sparkling method to be fermented in bottle. The ‘Onion bottle‘ or ‘Globe and Shaft’ bottles with thicker glass allowed in bottle fermentation and carbon dioxide to be contained within the vessel (originally for cider production). Subsequently this led to the traditional methods used across the world most famously in Champagne. Below is the typical production method heavily adopted in the UK. The particular grape varieties that are grown in the English region are harvested with parameters of 10-10.5% potential alcohol, high levels of acidity (>10g/L) and a pH range of 2.9-3.2. Rotten grapes are removed on a sorting table or in the field, which is of particular importance as Botrytis cinerea has been shown to detrimentally affect foamability (Marchal et al., 2001; Cilindre et al., 2007, 2008). The grapes are whole bunch pressed and

LAFFORT ...BUBBLES BY NATURE

SPARK

the grape must (juice) separated according to pressing cycles, enzymatically treated, and then fermented to full dryness. The winemaker decides if malolactic fermentation is appropriate for the wine style, usually via a process of tasting and blending trials. Once the wine style is chosen, the wines are blended to form a base typically characterised by a neutral aromatic profile, 10-10.5% alcohol content and low levels of residual sugar. The wine is then cold and protein stabilised and clarified with fining agents. Finally, the product is protected from microbial spoilage by sulphite additions (typically between 5-15mg/L Free SO2), before the secondary fermentation phase which takes place in the bottle. Once the base wine is prepared, a Tirage solution is prepared by adding the following to a volume of base wine; yeast (Saccharomyces cerevisiae), yeast nutrient, adjuvants (e.g. bentonite) to assist in the riddling process, and finally sugar (approximately 22-24g/l of sugar is added that produces approximately 11.8g/L of

The productionTheof quality sparkling wine follows a sequence of stages production of quality sparkling wine follows a sequence of stages that must be optimised to achieve the final desired product. For each stage LAFFORT® has gathered under the LAFFORT® SPARK range the that must be optimised to achieve the fi nal desired product. For each stage products best suited not only to produce traditional sparkling wines, but also the products enabling the production of sparkling wines using the method. LAFFORT® has gathered under the LAFFORT® Charmat SPARK range the products best suited not only to produce traditional sparkling wines, but also the products enabling the production of sparkling wines using the Charmat method.

carbon dioxide). Sugar addition at this stage is significant, as it is the conversion of sugar into carbon dioxide (at an approximate rate of 4g = one atmosphere of pressure) that produces the desired level of carbonation (typically 6 atm at 20°C) expected. The wine bottle presents a hostile environment to yeast due to the high ethanol levels (10-11%), free SO2, low pH and anaerobic conditions. After a successful secondary fermentation during which all the sugar is converted to carbon dioxide, yeast cells begin autophagy and eventual autolysis and become deposited as lees. Bottles can be transferred to a light excluded storage facility, if required, with a constant ambient temperature of 10-12°C and high humidity for a minimum maturation period of nine months (EC 607/2009). Maturation is an important part of foamability of wine, since cell lysis occurs over several months, releasing key compounds into the wine that have an important effect on foamability and collar formation. The Charmat method for sparkling wine was first invented in Italy and later refined in 1907 by Eugène Charmat. It follows a similar principle to the traditional method process where a base wine is refermented by additions of sugar and yeast but produces a very different style of wine in comparison to traditional method. The improvements to the fermentation vessels fabrication have made the Charmat method possible and scalable and now most likely the most common method across the world for sparkling wine production. The process itself requires a refermentation in the wine tank under temperature controlled conditions that can closely regulate the fermentation allowing for very precise fermentation aromas or sugar levels to be determined depending on the style (Asti style is when the fermentation is arrested part way through refermentation). Typically the controlled ferment allows a higher degree of esters and therefore a fruitier ‘younger’ style is targeted. However there are still complexities and flavours that can be enhanced especially using different grape varieties and base wines as well as different yeasts.

 www.BruniErben.co.uk  07805 081677 paper-plane Mark.Crumpton@BruniErben.co.uk F E B R UA R Y 2021 | V I N E YA R D

For each base wine, a specific strategy BI

ROTECTIO OP

BIOProtection and SO2 reduction. ZYMAFLORE® EGIDETDMP

Non-Saccharomyces yeasts for BIOProtection of the harvest. • Allows the medium to be colonised without fermentation activity, to limit indigenous flora. • Particularly suited to the strategy of reduced sulfite additions to musts, as well as the strategy of delayed sulfite additions to red musts.

Juice clarification LAFAZYM® CL & LAFAZYM® 600 XLICE Purified pectolytic enzymes for quick must settling. • Quick and complete depectinisation.

Fining & colour of musts

Cuvée / Free run juice POLYMUST® PRESS Removes the oxidisable and oxidised phenolics.

Tartaric stabilisation MANNOSTAB® LIQUIDE 200

Taille / Press juice CHARBON ACTIF PLUS GR Selected activated carbon to decolourise tinted juice.

Liquid formulation of a specific mannoprotein (MP40 – Patent No. 2726284), naturally present in wine, with the property of inhibiting crystallisation of potassium bitratrate. • Inhibits the crystallisation of potassium bitartrate salts. • Stabilises white, red and rosé sparkling wines; filtered or unfiltered.

Malolactic fermentation strategy LACTOENOS® B16 STANDARD Oenococcus oeni strain selected for low pH base wines. • Very resistant strain particularly adapted to low pH levels found in base wines. Pre-acclimatisation is achieved in the cellar (Step by step protocol. See technical tools).

With the traditional method, addition is made before bottling to prevent tartrate precipitation during ageing on lees. It is also possible to make an addition on disgorging. CELSTAB®

TECHNICAL TOOLS •Implementation of MLF starter. • Implementation of yeast starter for secondary fermentation. •Preparation of tirage mixture.

Solution of cellulose gum. CELSTAB® is a highly purified cellulose polymer of vegetal origin, with a low degree of polymerisation and viscosity. • The liquid (10% solution) formula makes it easy to incorporate into the base wine. Under traditional method, the addition is made entirely before tirage.

M A R C H 2021 | V I N E YA R D

CAREERS PROFILE

head ite

Meet the people behind the wines

Dan iel le W h

Kicking off Vineyard’s new series profiling the careers of people working in UK vineyards and wineries is Danielle Whitehead, Marketing & Communications Manager at Roebuck Estates in West Sussex. Why a career in wine?

After university Danielle returned home to apply for various Graduate Schemes. “I came across the Majestic Wines Graduate Management Training Scheme – which looked super interesting – and before I knew it, I had been offered a place and was packing my bags to relocate from Cheshire to Cheltenham and have never looked back since,” commented Danielle. “Whilst working at Majestic, I studied for my WSET Diploma and out of all the modules I took, I particularly enjoyed Unit 1 which covered Viticulture and Vinification, it really piqued my interest and set me off on a path of wanting to discover more about the art of winemaking.”

Studying at Plumpton College

At the time Danielle was working for a PR agency in London but left to accept a place at Plumpton College in East Sussex to study the BSc Degree in Viticulture and Oenology. “In-between leaving London and starting at Plumpton College, I went to work for a small producer called Chateau Rives-Blanques in Limoux, France. It was this role that truly cemented my belief that I’d made the right choice to leave my job in London and study full-time at Plumpton College over the next three years.” “I have such fond memories of my time spent at Plumpton College and there are endless highlights, but first and foremost, it was the incredible people who made my experience so memorable and worthwhile – both the knowledgeable and passionate teaching staff and brilliant fellow students – many of whom have become lifelong friends. My time at Plumpton College also helped shape the direction that my wine career subsequently took.”

Roebuck Estates

Danielle is currently the Marketing & Communications Manager at Roebuck Estates and is responsible for all things marketingrelated such as branding, website, digital, social media, promotions and events. “I thoroughly enjoy working for Roebuck Estates – we are a relatively new English sparkling wine producer with a firm commitment to quality in absolutely everything that we do. The wines are achieving lots of success in national and international competitions – and our online shop has been very busy during lockdown.” “We have a fantastic team, including Jake Wicks, who was also at Plumpton College, and Cassie Burch who is currently studying at Plumpton. They all have an immense amount of knowledge and experience, but they also like to have fun – and don’t take life too seriously! Roebuck Estates are one of the founding members of the Sustainable Wines of Great Britain Certification Scheme. “We are proud to

have recently been awarded our Sustainable Wines of Great Britain Certification Mark,”smiled Daneille.

A bright future for English wine “I think it’s incredibly exciting to be a part of an industry where you get to create a wonderful product. Every vintage is different and has its own challenges and quirks but more importantly its own unique story.” Danielle sees a very bright future for the UK wine production industry. “I think we’ll see English sparkling wines take market share from Champagne here in the UK as we work together to create a loyal base of wine drinkers. I firmly believe that wine tourism will play a significant role in this as consumers increasingly visit local wineries and vineyards to learn about the people behind the wines.”

Favourite wine?

“I absolutely love the wines made by Jacob Leadley at Black Chalk. He’s a very talented winemaker and has a superb team working with him. Equally, I can’t wait to try Chris Wilson’s wines from Gutter & Stars – I bet they are going to be utterly delicious.”

What would you say to anyone considering a career in wine production in the UK? Go for it! It’s a fast-growing, fun industry with lots of exciting career opportunities and the rewards are endless. You’ll get to meet some amazing people who have a shared passion for all things wine, food and travel related and undoubtedly, you’ll get to drink some exceptional wines.

What do you do in your spare time? In a ‘normal’ world I would be enjoying the culinary delights of the Brighton restaurant scene, travelling to new destinations and adding more dives to my scuba diving logbook.

www.gripple.com/GP-Fix

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.

Women in the Great British wine industry To celebrate this year’s International Women’s Day, WineGB has teamed up with Women in Wine London to put on a series of inspirational video interviews with female professionals who are shaping Great Britain’s wine industry. Running from International Women’s Day, 8 March until 15 March, the weeklong campaign will shine a light on the career paths of some of the industry's most exceptional women. As well as looking at those who are working in viticulture and winemaking, the series of Instagram Lives which will air at 6pm each day, will also feature those who have founded successful wine businesses, those working in retail and hospitality, and social media. To actively encourage participation and engagement from women who would like to join the UK wine industry and male professionals who are actively looking for ways to support women

> Hattingley Valley

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

within the industry, the 30-minute-long discussion interviews will be hosted live, on WineGB’s Instagram channel. For those who cannot attend on the day, replays will be available on IGTV, YouTube and the video recordings will also be embedded on the WineGB and Women in Wine websites. “Working in partnership with Women in Wine we are busy finalising a stella line up of speakers, which so far includes wine communicator, Sophia Longhi, Gusbourne’s Master Sommelier, Laura Rhys, the co-founder of Blackbook Winery, Lynsey Verrillo, and head winemaker at Bolney, Sam Linter,” said Joana Albogas, WineGB’s social media manager and strategist. “In today’s digital world, social media is one of the most powerful and effective ways to reach out to ideal customers, build relationships and develop a really engaged community. The eight women who will be featured throughout the week will no doubt inspire and educate our viewers not only about the UK’s blossoming wine industry, but the diverse range of career paths

available within this sector.” Having started just a few years ago, Women in Wine London now has over 500 members, who work for than 70 different companies. Commenting on the Women in the Great British wine industry social media campaign, founding member Regine Lee said: “We are really pleased to be working with WineGB to highlight trailblazers in the wine industry. In 2015 we saw a need for a group that represented our career aspirations and working experiences in the wine industry. We explore the key issues we face by way of debate and discussion during our events. We aim to foster relationships and enhance industry knowledge by providing opportunities to contribute to a dynamic and engaged community. Now more than ever it is important to hear from those who inspire us to challenge the status quo.” For more information on the speakers, how to support the campaign, and to participate in the live events, please follow Wines of Great Britain on Instagram @winegb.

Find us on:

Instagram-Square @winegb Facebook-square @WineGB TWITTER@Wine_GB

Photo: Martin Apps, Countrywide Photographic

UK wine tourism – the roadmap to success Putting Covid-19 aside for one moment, there is no doubt that the perfect pairing for English, and Welsh, wine is… tourism. According to data gathered in New Zealand, the domestic wine tourist spends 32% more than the average tourist, while international wine tourists spend almost 80% more than fellow overseas visitors who are not on a wine related holiday. Given that wine tourism is such a vital and growing part of the UK wine industry, it is no surprise that the 2021 Business and Marketing Conference, which is taking place online from 2-4 March 2021, will be dedicated to exploring how visitor experiences and offerings can add tangible value for a wine business and a wine region. From 10am till 12pm over the three days, the virtual conference will explore three key themes including the new landscape for tourism, the importance of regional coordination, and the

For more information and tickets, head to www.winegb.co.uk/join/

Exports ahoy

excellence of experience. Chaired by Chapel Down’s Mark Harvey, chair of the WineGB Tourism Working Group, the panel of speakers will include a wealth of knowledgeable and experienced specialists including: ◆ Janet Uttley, head of business support transformation at VisitBritain ◆ Mike Best MW ◆ Travel writer Alicia Miller, whose work appears in the Sunday Times Travel Magazine, Food & Travel Magazine and other publications ◆ Mike Ratcliffe, chairperson of Stellenbosch Wine Routes ◆ Charles Simpson, Simpsons Wine Estate, will be representing the Wine Garden of England ◆ Jeannette Simpson, Denbies Wine Estate, will be representing the Vineyards of the Surrey Hills ◆ Ian Sargent, Laurel Vines, will be representing the Yorkshire Wine Route ◆ Emily Sharland, Vasse Felix Wine Estate, Australia ◆ Tim Clarke, owner of Wineroutes ◆ Franck Arnold, regional vice president and managing director of The Savoy Hotel This conference is ideal for UK wineries already running or developing wine tourism, tour operators, affiliated hospitality outlets and other tourism professionals. Tickets are now on sale, with early bird prices for WineGB members.

Despite the ‘challenging’ paperwork, tax, and shipping situation caused by Brexit… Export remains one of the fastest growing markets for WineGB members. Activity in recent months has inevitably been restricted, but moving in to 2021 and beyond, more producers are looking to sell wine overseas, with exports now forming a key pillar in many marketing and sales strategies, not to mention the positive knock on effect promotional activity overseas has on helping to boost Britain’s wine tourism offerings. The WineGB Export Working Group is one of our most active and includes representatives from some of the leading exporting producers. The group also keeps in touch with other current, and upcoming WineGB member exporters from the industry, providing potential opportunities and a wide range of resources to help with exporting efforts. They are also in close communication with the Department for International Trade and the ‘Food is GREAT’ campaign, a DEFRA-backed initiative to promote the very best of British food and drink both here and overseas.

DATES FOR THE DIARY 2-4 March: Virtual Tourism Conference 4 March: 6pm Preparation for still wine bottling webinar 11 March: 11am Employment webinar with Paris Smith 18 March: 11am R&D tax credits webinar with Paris Smith and MHA Carpenter Box 18 March: 6pm WineGB Export Strategy – Exploring Key Export Markets

The group is currently focused on, two key markets, the USA and Scandinavia. The latest industry data, gathered in 2019, shows that 31% of all UK exports are to Scandinavian countries, with Norway leading the way. Currently, 13 different UK producers export to Vinmonopolet (the Norwegian governmentowned alcoholic beverage retailer and the only company allowed to sell beverages containing an alcohol content higher than 4.75% in Norway) whose sales figures, for English sparkling and still English wines, last year showed an impressive 369% year on year increase. Looking across the pond, US trade development will hopefully resume again this year, with an inbound trip of key influencers and buyers from the New York region in September, led by six South East producers in Hampshire, Sussex and Kent. When possible, exporters will be heading out to the US to collectively promote their wines to selected trade and consumer audiences in the leading destinations, which include California, New York, Texas and Washington DC too. Extensive help and guidance on exporting, including a step-by-step guide, a range of individual country guides, and a selection of forms and templates can be found in the member’s area of the WineGB website.

There has never been a better time to join the industry’s leading trade body, Wines of Great Britain. Contact office@winegb.co.uk today to find out how WineGB can help you achieve your 2021 goals while also strengthening and furthering our entire sector's growth.

JOIN WINEGB

 01858 467792 paper-plane office@winegb.co.uk  www.WineGB.co.uk M A R C H 2021 | V I N E YA R D

THE ‘PERFECT’ SOLUTION Van Wamel B.V.

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MACHINERY

New solution for faster and safer trellis wire repair Gripple Ltd, the market leading manufacturer of wire joining solutions for the viticulture market, has launched a brand new solution to simplify the repair of broken trellis wires on vineyards. GP Fix allows vine growers to repair broken wires quickly by hand, without the need for additional wire. Featuring a two part design, the new solution allows the repairer to simply insert each part onto either side of the broken wire ends and pull together, without the need for machinery or straining equipment. The Gripple Plus range of wire joining solutions are in use on vineyards across the world, and GP Fix utilises the trusted technology such as rust free zinc alloy and corrosion resistant ceramic rollers, to ensure a long lasting join, suitable for all weather conditions.

Senior Product Manager, Will Anderson, said: “We’re seeing increasing use of powerful, battery powered pruning equipment on vineyards which is improving efficiencies during maintenance of vines but can also lead to accidents, whereby trellis wires are cut by the tools. GP Fix represents an ideal, on the go solution to minimise the additional labour required to fix these breaks in the wire. Traditional solutions can be labour intensive and require straining equipment. By eliminating protruding wires, GP fix reduces the risk of injury and delivers a more professional finish than other methods of repair.” GP Fix has been designed for use with the most commonly used trellis wires and is compatible with wire diameters ranging from 1.8 to 3.2mm.

For more information about GP Fix, please contact Gripple on +44 (0) 800 018 4264 or visit www.gripple.com/GP-Fix to request a free sample pack.

Access all areas Kubota has unveiled a new version of its popular B1 compact tractor with rollover protection designed to reduce its overall height to 1.41m, making it ideal for use in polytunnels, greenhouses and low buildings. The all-new, folding mid ROPS option on the B1, which is aimed at specialist fruit and vegetable growers, smallholders and nurseries, is positioned in front of the operator platform. Kubota says it provides essential protection for fieldwork but folds flush with the bonnet when working in a height-restricted situation. It also avoids any interference with rear mounted implements, while folding is a simple matter of removing two pins at the base of the ROPS frame. The company lists a number of other improvements with the B1 series tractor, which is available with a choice of 18hp and 24hp

Kubota E-TVCS engines. The straightforward mechanical transmission offers three forward speeds in each of three ranges, while power steering improves manoeuvrability in tight yards and sheds and bevel gear four-wheel drive keeps the tractor working in tough conditions. The B1 series has a category 1 rear linkage and there is an optional mid-pto for a mower deck on the 18hp B1181 model. The LA213 front loader can also be specified for the B1181. For maintenance purposes the bonnet lifts clear, side guards come away and the front grille comes out to give all-round access to the engine. “The mid-ROPS options will make the B1 series a real favourite for specialist farming or anyone who needs versatile power in a compact package,” said Phil Catley, Kubota key account and groundcare product manager.

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JEREMY CLOUDE 07710 870153

RICHARD SMITH 07483 035922

COVERING KENT, SUSSEX AND SURREY

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Haynes Agri

@Agrimachines

@haynesagri

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

www.haynesgrp.co.uk

vid Sayell & a D

c ha Ri

rd Witt

VITIFRUIT EQUIPMENT

Undervine weed control Spotlight on Boisselet

The French company Boisselet have been manufacturing cultivation equipment in Beaune, Burgundy since 1836 and enjoy an excellent reputation around the world for quality and service. The range of tools is extensive and have found a place in more than 45 English and Welsh vineyards since 1997 with the first at Wiston Estate. As the range is so all encompassing there is something to suit every vineyard wishing to control weeds without chemicals irrespective of soil type, tractor size, row width etc. Part of the joy is that one frame can be fitted with many tools each of which can easily be swapped for another e.g. for the first pass of the year when it's necessary to till and under cut deep rooted pernicious weeds you fit the Starmatic or Petalmatic but then swap to the simple Cutmatic blade for fast shallow summer work to remove emerging seedlings. The other joy is the machine's precision when working around the vine stem, even young vines, thanks to it's unique sensing system controlled by a Servo Motor. David Sayell of Vitifruit Equipment distributes the equipment across the UK and has a policy of "try before you buy" as selection of the correct tools is paramount to do a fast accurate job so he has a range of tools for demonstration and hire. The range includes; Cutmatic, Starmatic, Petalmatic, various discs and tines for above ground strimmers and mowers. The frame can also be used with a bud rubber, subsoiler and in row cultivation discs and legs with a choice of points.

 www.vitifruitequipment.co.uk  01732 866567 paper-plane vitifruitequipment@sky.com

5090GF Fruit Spec • 90hp 4 cylinder engine • 24/12 PReverser 0.5 - 40Km/h • Air Con/ Air seat + Radio • 3SCV + 540/540E PTO • Drawbar + CAT II linkage • 5 x mid mount couplers • 380/70R28 280/70R20 • Front linkage/PTO

Prices exclude VAT. Stock subject to available. Library pictures. *Finance provided by JDF, subject to terms and conditions, business users only, details available. Offer can be withdrawn at any time.

www.farol.co.uk Rycote Lane Farm, Milton Common, Thame, Oxfordshire, OX9 2NZ Unit 12, Newton Business Park, Newton, Nottinghamshire, NG13 8HA Coldridge Copse, Shefford Woodlands, Hungerford, Berkshire, RG17 7BP Wharf Farm, Coventry, Hinckley, Leicestershire, LE10 0NB Holmbush House, Holmbush Ind. Est., Midhurst, West Sussex, GU29 9XY London Road, Twyford, Reading, Berkshire, RG10 9EQ

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Market leading technologies and innovation. Reducing reliance on pesticide applications. Sustained growth whilst optimising quality. Delivering solutions to growing challenges. Bringing fresh ideas to crop nutrition.

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