Vineyard June 2021

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VINEYARD VIN AR for viticulturists in Great Britain ™

JUNE 2021

Perfect match

INSIDE ◆

Fabulous Ashling Park

Building a winery

Timing leaf removal

Meet winemaker Corinne Seely

Sporting wines from Ma‫﬙‬hew Jukes

VINEYARD CONSULTANTS

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

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


T: 01273 380158 E: info@vinecareuk.com


& WINERY SHOW

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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 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.

www.kelsey.co.uk

NEWS 8 Bio-insecticide FLiPPER receives Queen’s Award for Enterprise

10 UK’s first vineyard treehouses 12 Vineyard & Winery Show

REGULARS 16 In conversation

Sue Daniels, Marks & Spencer’s in-house Winemaker and Senior Technologist, speaks to Vineyard about substantial uplift in sales of English wines.

18 Matthew Jukes

Some of our most famous wineries have deeprooted affiliations in a range of sporting pursuits.

28 The agronomy diary

Tailor agronomy to potential grape yield.

35 The vine post

The importance of a sound trellising system.

36 Cleaning and sanitising

It’s a dirty job but someone’s got to do it!

50 Representing you

New team member for WineGB.

52 Meet the people

behind the wines

Profiling the careers of people working in UK vineyards and wineries.

FEATURES

26 Late frost damage study 30 A discovery of viniculture

For one British cider making family, the tradition of orcharding, a sense of history, and a passion for innovation, has led to a discovery of viniculture.

44 Forma adds Henners to

portfolio of winery constructions

Vineyard speaks to Forma, a construction firm now gaining extensive winery build experience and Henners Estate who have embarked on a bold new expansion project.

Front cover image: Nyetimber are the official sparkling wine sponsor of Queen’s tennis

 vineyard.ed@kelsey.co.uk twitter @VineyardMagGB facebook VineyardMagGB


CONTENTS Features Wine wonderland

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Gail Gardner's business acumen and multistream income model has led her to create an exceptional visitor destination and corporate facility at Ashling Park Estate.

A winning combination

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Champagne houses may still dominate the sponsorship of sporting events but increasingly English brands are taking poll position on the British sporting scene.

Navigating planning permission

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Building a new winery can be daunting as the planning process has a reputation for being a minefield of complicated restrictions. Vineyard shares experiences and top tips.

Time to strip off

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Vineyard finds out from some of the UK’s leading vineyard managers their techniques, timings and methods for leaf removal in the quest to achieve vine balance.


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

From the editor

Tipples for celebration.

The Vineyard

ALNWICK

eroy d ow

www.hlhltd.co.uk

Blinking into the light as lockdown eases and relishing the freedom to visit more vineyards, I have been struck by the number of new wineries – were they there before? The sheer scale of investment in our industry is impressive. I wasn’t sure I was still on these shores, as these are not just buildings, but state of the art wineries and stunning visitor centres that could easily conceal themselves in the Napa Valley, Stellenbosch or Yarra Valley. It's slightly bitter-sweet. It’s encouraging to see the confidence of investors that obviously anticipate a bright future, but along with concerns. The larger volumes of wine that will be a challenge for sales, the danger of losing the scarcity or exclusivity factor, the threat of distress sales resulting in lower prices and the reported heightened barriers to reaching export markets. The WineGB annual industry survey is currently underway, and the results will continue to build the all-important picture of the size and shape of our sector. I’m not sure if we are unique, but many of our sports are so quintessentially British – an occasion to dress up, dust off the hat, gather with friends – and crack open the bubbly! Tennis, rowing, cricket, polo and horseracing are prime ‘bubbly’ events, and it is with a sense of pride that we see our top English brands being the chosen tipple of celebration. Let’s hope we are all back to a more normal life in time for some summer outings – and mingling British sporting events with British bubbles. I have finally had a haircut and no longer look like a Highland cow! Very soon the vineyard canopies will be growing thick and fast, and also in need of trimming – and I am reminded of a comment by canopy management guru Dr Richard Smart, that always makes me smile. When assessing how much canopy to leave, I’m sure he advises that you should be able to tell that the person on the other side of the row is not wearing any clothes – but there should be just enough leaves to provide some modesty!

PRODUCE PACKAGING

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09/10/2020 10:24

Send your thoughts and comments

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


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NEWS

Bio-insecticide FLiPPER receives Queen’s Award for Enterprise FLiPPER the biological insecticide containing long chain fatty acids C7-C20 derived from olive oil and marketed by Bayer Crop Science has secured a Queen’s Award for Enterprise for its creator AlphaBio Control. The award, which is in the innovation category, is recognition of the potential contribution that non-synthetic compounds such as FLiPPER can make to protecting crops from pest attack while being less harmful to beneficial insects than some conventional plant protection products. “AlphaBio Control is to be congratulated on this award and Bayer is proud to be able to offer its global resources in helping to develop this product for the benefit of growers and the environment around the world,” says Claire Matthewman, Bayer campaign manager for horticulture.

FLiPPER is a selective insecticide used in organic and conventional crops to control sucking pests that damage crops through feeding or the transmission of virus. Being able to protect crops from such pests is essential and achieving this without affecting beneficial insects that exist in fields and orchards is a priority area of research for crop protection companies. Iain Fleming, CEO of AlphaBio Control, believes the award is an endorsement of the business’s vision and product strategy. “We believe there is a better, more sustainable way to feed ourselves and are determined to play a leading role in this vital change of direction. This award is also a recognition of that approach,” says Mr Fleming.

M&S announces new Head of WBS

Write to us Send us your thoughts for our new letters page to vineyard.ed@kelsey.co.uk

M&S has appointed Andrew Shaw as Head of Beers, Wines and Spirits. Shaw has a strong background in wine retail, which includes previous roles as the Buying Manager for Waitrose and his most recent position as Buying Director for Bibendum. Shaw commented: “I’m extremely proud to have joined a business with such a legacy of quality across its drinks range. I look forward to working with our suppliers and the M&S team to ensure that our legacy is maintained, whilst building on the brilliant initiatives and products the team has launched in the last couple of years.”

Stuart Machin, Managing Director of M&S Food commented: “I am delighted Andrew is joining the M&S Food family. We have exceptional talent across the whole of M&S, with a brilliant mixture of new hires and experienced colleagues who are all working hard with a renewed focus, energy and determination as we come out of lockdown.”

Mike Florence sadly passes away

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Mike Florence of Litmus Wines passed away on Friday 16th April, at the age of 46, after a long battle with Myeloma. Mike, South Australian by birth, began his career in the wine business straight after school at the Edinburgh hotel and cellars. His remarkable organisational skills saw him becoming responsible for running the annual Great Shiraz Challenge which turned out to be a forebearer of things to come. Like many bright young Australian’s Mike needed to get out and explore the world where he landed a job working at the International Wine Challenge in the late 90’s. After a short amount of time he found himself running the challenge where he made many lifelong friends in the UK wine trade. Mike was successfully managing the International Wine Challenge for 9 years when he left to join a start-up called Litmus Wines.

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Not a risk taker by nature this was a huge leap of faith for him from which he never looked back. With his positivity, competence and drive he became a partner and thrived, building a successful company along the way. “Mike made strong and enduring friendships with his colleagues and his honesty, calmness, good nature and humour will be missed by so many. Anyone that’s ever been with Mike when he found something funny will know what a deep rollicking belly laugh that brightens the mood is all about,” commented John Worontschak, Litmus Wines. “He will be deeply missed by all that knew and loved him and especially Sarah his wife and his two children, Emilia and Cooper. In memory of Mike, we are fundraising for Myeloma UK – www.justgiving.com/fundraising/mike-florence1. “Mike’s funeral will take place on Thursday 13 May at 10.15am, via the following link:

www.wesleymedia.co.uk/webcast-view (Login/ Order ID: 93144 and Password: djakddcb). There is a memorial page for Mike where you can share photos, messages and make a donation to the Royal Marsden charity which we know he would appreciate more than flowers www.funeralguide.co.uk/obituaries/88610” John added.


Equipment for Vineyards

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Cultivators Vine Trimmers Soil Aerators Hedge Cutters

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ENWARD

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.

To discuss your project in more detail email enquiries@kenward.co.uk or call 01403 210218

www.kenward.co.uk

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NEWS

UK’s first vineyard treehouses Black Chalk has joined forces with Wild Escapes and built four luxury treehouses adjacent to the Hampshire-based winery’s Hide Vineyard on The Fullerton Estate. The treehouses, which have been created by master craftsman, Will Hardy, are the first to be built at a UK vineyard and will open when the latest Lockdown restrictions are lifted. The treehouses have been built six metres above ground and allow guests to enjoy a bottle of Black Chalk – perhaps in the outdoor bathtub – whilst overlooking the vineyard. Guests will be able to book tours and tastings at the Black Chalk winery, which is less than a mile away. Black Chalk will also offer private tastings on the treehouse terraces. The four treehouses are Scandinavian in style

and sustainably built, using local materials, with minimal impact on the land and a harmonious addition to the landscape. The Fullerton Estate practices rewilding and celebrates biodiversity, which has encouraged abundant local wildlife for a fully escapist experience. Black Chalk’s Andrew Seden, commented: “The treehouses are a great addition to the estate and bring another dimension to the Black Chalk experience, shining a light on our Test Valley home and putting our wines in front of new consumers. Whilst the majority of guests are expected to be from London, and the wider UK – especially with international travel restricted – The Test Valley draws in tourists from all over the world, including Japan which is our primary international market.”

Kubota’s photo competition 10

Kubota UK is inviting all Kubota operators to take part in the #MyKubota photo competition, with the chance to win a £200 retail voucher and a number of runner-up prizes. Running from 3-31 May, operators are invited

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to submit an image of their Kubota machine to the Kubota UK Twitter or Facebook page, using the hashtag #MyKubota, along with a few words on why Kubota is their machine of choice – entrants are encouraged to be as ambitious and creative as they like (but following relevant safety guidelines)!

David Hart, managing director of Kubota UK, said: “#MyKubota is a great opportunity for Kubota users of every stripe to show off and celebrate their machines alongside the entire Kubota community. We are looking forward to seeing what our customers come up with.”


AGRO-PRO LTD VINEYARD MANAGEMENT AND CONSULTANCY

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Since decades, PERFECT offers a wide variety of vineyard mowers which are built to last. Whether you need a simple, straightforward mower or a sophisticated machine that will mow around the vines (or anything in between), PERFECT has the ideal machine for your requirements. Choose quality, choose PERFECT Dealers: N.P. Seymour – Cranbrook – 01580 7122 00 | Agrimec – Ledbury – 01531 6321 71 | Boston Crop Sprayers – Wisbech – 01945 4611 81

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NEW VINEYARD NEW VINEYARD ESTABLISHMENT IN EAST ANGLIA & SOUTH EAST ENGLAND ESTABLISHMENT • SITE SELECTION & SITE ASSESSMENT: Correct choice of site is vital in the • SITE SELECTION & SITE ASSESSMENT: Correct choice of site is vital UK’s northerly winegrowing climate. in the UK’s northerly winegrowing climate. • VINEYARD DESIGN: Design of your trellis system and density of plantation • VINEYARD DESIGN: Design of your trellis system and density of plantation is offered as a standard part of our service. is offered as a standard part of our service. • PRE-PLANTATION ADVICE: All advice and organisation of soil & site • PRE-PLANTATION ADVICE: All advice and organisation of soil & site preparation works. • GRAPEVINE SUPPLY: All vines sourced through one partner nursery, preparation works. Proven vine establishment over many years. • GRAPEVINE SUPPLY: All vines sourced through one partner nursery, •proven VARIETIES, CLONES, ROOTSTOCKS: All combinations created to suit vine establishment over many years. your vineyard site and target wine styles. • VARIETIES, CLONES, ROOTSTOCKS: All combinations created to suit• PLANTING: your Planted by GPS guided machine, accurate to within 8mm. • TRELLIS MATERIALS: We supply everything, sourced direct from the vineyard site and target wine styles. factory to ensure lowest possible prices! • PLANTING: Planted by GPS guided machine, accurate to within 8mm. • TRELLIS MATERIALS: We supply everything, sourced direct from the factory to ensure lowest possible prices! YOUR VINEYARD WILL BE IN THE GROUND FOR 40 YEARS. GET IT RIGHT FIRST TIME, WITH DUNCAN MCNEILL AND VOLKER SCHEU OF VINES DIRECT LTD. WE HAVE 50 YEARS COMBINED EXPERIENCE IN VINEYARD MANAGEMENT.

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& WINERY SHOW

For viticulturists in Great Britain 24th November 2021

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

In association with

Exciting addition to the show Harvest Green Developments announced as show hospitality sponsor.

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Installers of commercial solar PV (photo voltaic) systems and energy procurement specialists, Harvest Green Developments Ltd are the latest industry sponsor for the Vineyard & Winery Show, that will take place on 24 November at the Kent County Showground. Harvest Green Developments are generously sponsoring the all-important hospitality at the show, including the VIP breakfast, the President’s lunch reception and will be providing a cup of great coffee to every visitor too – as they are sponsoring the Buzz coffee barista wagon. “Harvest Green are an exciting addition to the show, having followed their business with interest, I know that they have some excellent renewable energy solutions for vineyards and wineries. Their business is not just about solar technology but also in energy management and efficiency to further reduce reliance on units provided via the grid. They’re such a nice team to work with, it’s going to be great having them at the show. You can find their stand next to the wine tasting hub on the 24 November,” commented Sarah Calcutt, Vineyard & Winery Show Director. “We are delighted to be the hospitality sponsor for the new Vineyard & Winery show and be able to present our renewable energy solutions for vineyards and wineries. In fact, by installing Solar PV, you are hedging against electricity inflation, as generating electricity on site you

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have a certain amount of electricity that will always be free. A key driver to the uptake of Solar PV is the financial savings – by generating free electricity on site you are becoming less reliant on consuming electricity via your supplier. Most businesses pay between 10-15p per kWh from their electricity provider,” commented Sam Brown, Director, Harvest Green Developments.

“Solar PV has contributed hugely towards driving the UK towards their target of generating 30% of electricity from renewable sources by 2020. Solar PV is also one of the simplest renewable technologies with the fewest moving parts enabling solar photo voltaic manufacturers to offer 20-year product warranties and 25-year performance output guarantees,” Sam added.


THE VINEYARD & WINERY SHOW

Providing seasonal labour Both AG Recruitment and Management Ltd, and OnePay are key to supporting a seasonal workforce for farms and vineyards in the UK.

AG Recruitment and Management Ltd specialise in providing UK agriculture employers with suitable capable workers, focussing on the best possible placement for the labour force. “We are one of the few recruitment agencies to have been awarded 7,500 visas under the Seasonal Worker Pilot Scheme, to be able to recruit workers from outside the EU. In fact we are soon to be opening four new offices in Ukraine, which added to our existing offices in Bulgaria and Romania will help us source agricultural workers not just for this year but to aid future harvests.”

The show “will be a great opportunity to say hello to existing clients, have a chance to meet more vineyards and get growers on board”, commented Estera Amesz, Operations Director. OnePay, have more than 400,000 customers across the UK, helping some of the country’s leading recruitment agencies, seasonal agricultural farms, and labour providers with a fast, secure and efficient way to pay their workers. For over 13 years OnePay have managed to adapt services to clients and their worker’s needs. “I feel that the UK viticulture industry will become a big part of our future landscape, therefore, we are delighted to be attending the Vineyard & Winery Show. In these uncertain times we want employers to know that there is an alternative way to pay their workers. We are a company that cares very much about our account holder's welfare,” commented Alison McPhail, Head of Client Relationships & Sales.

Perfect time of year

Specialist

Vineyard Agronomy

Plenty of space at the show – even for a machine harvester!

“Working closely with our growers, we use integrated pest management to optimise fruit quality and yield.” Penny Meadmore

Viticultural Consultant for Agrovista UK

t: 0115 939 0202 e: enquiries@agrovista.co.uk

@AgrovistaFruit @AgrovistaUK 04/21

Knowing that there is nothing better than seeing vineyard equipment first-hand, N.P. Seymour and S.J. Barnes have reserved enough space at the Vineyard & Winery show in November to bring a massive Pellenc machine harvester, the new Fendt tractors, a Wagner vine planter, loads of machinery and vineyard equipment as well as examples of trellising from Profil Alsace. “The Vineyard & Winery Show is at a perfect time of year for us, we will have time to talk to members of the industry and reflect on the season. It’s great that it is inside – so that we won’t be freezing. It’s also great that all the winery suppliers will be there too, as often at shows, especially in the summer, only vineyard suppliers attend,” said Sam Barnes. “Nick and I, and the rest of the team at Seymours are very much looking forward to welcoming visitors to our stand – after such a challenging year it will be lovely to see everyone,” commented Claire Seymour.

From vineyard establishment through to post-harvest management, our dedicated agronomists are able to ensure that you maximise your yields of top quality fruit, whilst satisfying the ever more complex demands of legislation, protocols and consumer expectation. Contact us for more information.

www.agrovista.co.uk

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PROPERTY

Sussex vineyard An established private vineyard with modern high-specification four-bedroom farmhouse. EWHURST GREEN

| EAST SUSSEX

GUIDE PRICE: £2,000,000

BTF Partnership has launched for sale Watermans Vineyard just to the south of Ewhurst Green in East Sussex. Watermans is an established private vineyard with modern high-specification four-bedroom farmhouse, a significant range of general purpose ancillary and agriculture/viticulture buildings and land extending to a total of 22.14 acres. The property has a guide price of £2,000,000. There are currently 6.39 acres of planted vines of the Pinot noir, Pinot meunier and Chardonnay varieties. These were planted in 2012 and produce an average of between 18 and 22 tons per annum for pressing. There is a further 12.7 acres of south facing banks appropriate for either vineyard expansion or equestrian use. The detached four-bedroom farmhouse has large and bright rooms throughout and was built in the 1980s. It has been modernised throughout to suit modern living arrangements with four double bedrooms and 449.2 m2 of internal space which includes the double garage, games room and plant room on the lower ground floor. The buildings are substantial and sound throughout and include the following: An ancillary barn of steel portal frame construction clad in timber

i

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22.14 ACRES

weatherboarding measuring 203.8m2 with potential to convert into either ancillary accommodation or a winery. A general purpose agricultural barn of steel portal frame arranged in a L shape, open fronted and clad in timber weatherboarding extending to 139.9m2. A viticulture barn of block and timber construction extending to 235m2 currently used for machinery storage and situated directly adjacent to the planted vines. There is also a good sized concrete yard at the entrance to the property providing a significant area for the storage of outside equipment and/or farm traffic. Alex Cornwallis at BTF Partnership commented: “There are a variety of opportunities here to expand the existing vineyard operation, run an equestrian yard as has been done before or even to continue as it is currently using the grapes as a cash crop. There is the possibility of creating a brand and business with the vineyard already established in what is a fantastic and tranquil setting of the Sussex countryside. The house is large and modern, and the buildings are primed and ready for an alternative use. This really is a unique property which rarely find their way to the market.”

 www.btfpartnership.co.uk paper-plane challock@btfpartnership.co.uk  01233 740077


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Outside Canterbury, CT4 5HL henry@definedwine.com

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Sue

SALES AND MARKETING

n ie ls

In conversation...

Da

Sue Daniels, Marks & Spencer’s in-house Winemaker and Senior Technologist, speaks to Vineyard about substantial uplift in sales of English wines, her excitement for the future, the importance of sustainability, wine tourism and quality. What is your role at Marks & Spencer?

I have been with M&S since 1982, but specifically the beers, wines and spirits team since 1995. I’m currently one of two in-house winemakers and am responsible for sourcing and blending delicious quality wines. I look after England, Champagne, Prosecco, Cava, Burgundy, Bordeaux, Alsace, Germany, Austria, Greece, Romania, Italy, South Africa and USA. I have a BSc Hons in Food Science – as winemaking degree courses weren’t really a thing in UK when I started back in 1978. I also have the WSET diploma (Wine and Spirit Education Trust). My winemaking skills have been honed on the job with M&S experts and fantastic suppliers.

Are you seeing a continuing rise in interest and sales in the English wines sector? Absolutely. M&S has always been a big supporter of English wines and as a retailer are excited about the quality and opportunities that have grown over the years. It’s particularly exciting to see customers get on board too – and we have seen great lifts in sales on the year: Sparkling +89% by volume and Still (white) +58% by volume.

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Is the M&S English listing likely to expand?

We currently have 15 English wines in stores, including still, sparkling and even one English rosé in a can. We are always reviewing the range and looking at new opportunities and wineries which is one of the most exciting parts of the job, and as interest and sales increase, so hopefully too can our range.

Have Covid-19 and Brexit affected sales of English wines? I think there will be a continued interest in English wine with or without Brexit or Covid-19 as the quality is really there now. Deliciousness and quality are the most important factors for wine, without these customers won’t return to buy more. As consistency and quality has increased so has demand. It is really important that the whole UK industry is on board with this. For a certainty the interest in buying local has helped – but if they don’t love the wines people will not come back – and we can see people are really enjoying English wines.

Which are your best-selling English wines?

Sparkling is the largest seller but still wines are gaining traction – our English Lily white and rosé, made in partnership with Denbies are stars of our range. I love working with John Worontschak and his team at Denbies. The sparkling rosés from Chapel Down and Hush Heath just pip their white sisters in terms of volume.

How do you select your English wines?

On quality and from wineries with sustainable credentials, so factors like membership to the WineGB Sustainable Wines of Great Britain scheme is also important. We establish long term partnerships where possible and have worked with Denbies, Chapel Down and Ridgeview for more than 10 years. We visit each year (when possible) to discuss styles and blend as appropriate. Equally we have developed new lines as the opportunities arise. M&S have worked for the last five years with Hush Heath including adding two new still wines to the range, a Chardonnay Ortega and a rosé – which I think are really great wines.

The future?

I think the future is rosy for English Wine generally, with the interest in buying local and the improvement in quality that the industry is now consistently delivering. There will always be challenges not least of which is climate change. On the one hand as summers are warmer, ripening may be more consistent but as we have seen extreme weather event such as frosts and hail are bringing other challenges. I also think that availability of suitable land may limit supply.

How can producers help support sales?

I believe a joined-up approach is important. The industry needs to help everyone to achieve the right quality so consumers can be confident in buying any English Wine. I think that wine tourism with excellent vineyard and tasting experiences, and cellar door sales are becoming ever more important. Linking this to where the wines are available in mainstream retail will help augment these.

What about non-traditional fizz from England?

M&S are always looking for new and innovative products. Charmat and Frizzante are styles which work well. I do think clear legal labelling is key to differentiate styles so the customer can make informed choices when they buy the wine. It is always important to keep all options open and not close the door to any new product opportunity. The world of wine is huge and there are many other regions that will leap in to fill market gaps.

Do you have any favourites?

If I have to choose, sparkling wine is my first love - and I love all of our English Sparkling wine. But I am particularly fond of the Chardonnay Ortega still wine from Hush Heath as it is great to champion grapes away from the mainstream.

When you are not selecting wines for M&S what do you like to do? Sharing good wine and food with my husband and three young adult children – which we have done rather a lot of during lock down. I am also lucky to have ties with the beautiful Island of Jersey so given the opportunity and the weather, I’ll be out on the sea paddle boarding.

17 J U N E 2 0 2 1 | V I N E YA R D


WINE REVIEWS

Mat h e w

Give yourself a sporting chance

es Juk

Some of our most famous wineries have deep-rooted affiliations in a range of sporting pursuits.  www.matthewjukes.com paper-plane vineyard.ed@kelsey.co.uk

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We have all been crossing our fingers that, as we emerge blinking into the sunshine after a year of lockdown, spectator sports might finally be allowed to take place. As sporting venues start to open their gates and tested and be-masked fans gingerly take their places in the stands it looks like we might have something to cheer about. I understand that Wimbledon might be going ahead which would be amazing – it isn’t a proper summer without the finest tennis tournament in the world. While I don’t want to jinx anything, my mind, which is always macerated in wine, has semi-confidently considered the topic of wine and sports. I loved a headline in a trade rag the other day which announced that Hambledon Vineyards has signed a long-term partnership with Hampshire Cricket’s Southern Vipers – the rather dangerous

J U N E 2 0 2 1 | V I N E YA R D

sounding Hampshire regional women’s cricket team. Hambledon’s gung-ho attitude has spurred me on to follow suit with this month’s double-page spread of sporting news! It didn’t take long for me to realise that some of our most famous wineries have deep-rooted affiliations in a range of particularly English sporting pursuits. Cricket, horseracing and rowing must be the quintessential English sporting triumvirate and it appears that you can drink very well indeed when you attend these various contests. While I follow our national cricket team when it takes to the field of conquest I have yet to nail my regional colours to the mast, but thanks to Ian and Anna’s beneficence and indeed prescience I can declare myself a Viperette. In addition, while I attended neither Oxford nor Cambridge, I will pay a lot more attention to the

Boat Race knowing that Chapel Down is coursing through the athletes’ veins. And I am heartened to hear that Digby Fine English is indelibly linked to the Leander Club, the most decorated, elite rowing club in the world, in Henley. I managed to sneak into the Leander Club as a schoolboy, during the Regatta, in order to relieve them of a few scones and a few glasses of something rather ghastly. I am thrilled to hear that this august establishment has raised its vinous game immeasurably. My third and final discovery is too exciting for words, not least because it is not a one-off, nor is it held over a weekend, rather there are multiple opportunities to imbibe elite sparkling wine over the entire season! Coates and Seely’s relationship with the Jockey Club is a match made in heaven and it ensures that I will never go thirsty at racing meets again.


2013 Digby Fine English Vintage Reserve Brut £42.00 www.armitwines.co.uk This is only the third release of Digby’s flagship sparkling wine and it is a beauty. After six long years on its lees this 65% Chardonnay, 25% Pinot Noir and 10% Pinot Meunier blend is looking particularly ravishing. Launched at the end of March, this is a mellow, soothing style that is at the top of its game thanks to its long ageing. It is such a grand idea to launch a wine that has had enough opportunity to mature fully and with a discreet 11% oak balanced by 8 g/L residual sugar, this is a hedonistic, guilty pleasure style of wine. The apple compote notes are sublime and the texture is gossamer smooth and I can imagine stalwart Leander Club members, pink ties ahoy, getting ever so carried away with a few of these bottles under their belts and bustles.

NV Coates & Seely, Brut Reserve, Britagne £32.95 www.coatesandseely.com Coates & Seely partners with the Jockey Club and as well as sponsoring a number of races throughout the calendar this is the bottle served to the winner of every race. They are present at all of the key festivals such as the Grand National, the Guineas, the Derby at Epsom and the Coral-Eclipse at Sandown. You will always be able to spot them in their massive mobile ice bucket which masquerades as a British Leyland bus called Albion! When you spot this bus, do what anyone does when they see a bus and stick out your hand. You may be lucky enough to be given a glass of this sensational Britagne. This is, without a doubt, one of the finest NV wines in the country. Sleek, steely, lithe and energetic, this is a fabulous wine with thoroughly enticing line and length. Damn, I have inadvertently finished on a cricket analogy!

2020 Chapel Down, Flint Dry £13.00 www.chapeldown.com £13.99 Waitrose Chapel Down has been the official celebration partner of The Boat Race since 2017 and it is their CD Brut jeroboam which gets hosed on the podium by the winning eight. While this year’s Boat Race was an unusual affair, to say the least, in a normal year around 250,000 spectators crowd the banks of the River Thames with a further three million watching on TV – now that is a serious audience! Scoop – this 2020 vintage is only just being rolled out onto the market so please be patient. In order to frustrate you further, 2020 Flint Dry is the finest release to date (and there is a lot of competition for this award because this is a perennial favourite). 62% Chardonnay leads the way in this blend with 18% Bacchus and then a six-grape supporting act adding layers and flair. What I most like about this wine graduating to being a serious white blend, from cheeky chappie status is how the Chardonnay element finally leads the way with its plushness allowing Bacchus to fall back into the blend and do what it does best adding sour hints and a racy finish.

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EDITOR'S VISIT

Ed itor

Wine wonderland

Jo Cowdero y

Seduced by romantic Swiss vineyards Gail Gardner persuaded her family to plant vines, but her business acumen and multi-stream income model has led her beyond wine production to create an exceptional visitor destination and swish corporate facility at Ashling Park Estate. Vineyard finds out the journey from tranquil meadows to ‘hives’ of activity.

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Ashling Park Estate is the home of Barrie and Janet Christie, and their daughter Gail Gardner with her family, who live in a converted Coach House in the grounds. “The estate dates back to 1822, covers 50 acres and was, for many years, peaceful meadows surrounded by mature woodland – until the vineyard project began. “We have now planted a line of trees to give my parent’s house some privacy as the vineyard develops,” explained Gail. Previously, the family business for 50 years was security systems, until it was sold. Gail with a master’s degree in marketing was with the company for over 20 years. Today the Ashling

Park Estate business is still a family affair. “Everyone plays their part, including our teenage children,” said Gail.

The vines and wines

Framed by 100 year old oak trees, the estate is in a beautiful setting just miles from the south coast, near Chichester in West Sussex. It is tucked just inside the South Downs National Park and nestled below the stunning vantage point of Kingley Vale and the Great Sussex Way. The land with a sheltered position and loam, over chalk, soils, was planted in 2018 with 10 acres of Chardonnay, Pinot noir and Meunier, as well as Bacchus. Another 23-acre vineyard at

Petworth is leased. The vines are in experienced hands with Peter Crabtree, who was vineyard manager at Hambledon for many years. Peter is also an old school friend of Barrie’s. “I managed to persuade him out of retirement to oversee the management of the vineyards,” smiled Barrie. The vineyard site is sheltered and has so far escaped spring frost – even the late frosts of May 2020 when many vineyards were hit hard. “We are not too far from the influences of the sea, we have the lake, and are surrounded by woodland, and that seems to offer some protection and shelter for our vines,” >> commented Gail.

“The vineyard site is sheltered and has so far escaped spring frost.”

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EDITOR'S VISIT << The vines produce a range of still and traditional method sparkling wines. Not being from a farming background Gail is quick to realise the benefits of expertise. “Our wines are made by the highly acclaimed winemaker Dermot Sugrue, at Wiston Estate, in West Sussex,” said Gail. “We are aiming for a long six years on lees and we were so excited that in last year’s WineGB Awards Ashling Park swept the board winning Best Classic Cuvée NV and Best Sparkling Rosé, we also won Best Sparkling Wine in the South East,” she added. Like many vineyards during the pandemic sales were mainly online. However, Ashling Park supplies some world-renowned exclusive hotels and restaurants including Cliveden House in Berkshire, Chewton Glen in Hampshire and the Three Chimneys restaurant on the Isle of Skye. “We also supply local independents and farm shops. Exports are taking off and we have shipped wine to Canada and Japan so far. These are interesting additional routes to market but not without the challenges of paperwork. However our business model really focusses on cellar door and visitor sales,” commented Gail. Along with the wines are a gin and a rum, both made from the second pressings by a well-known distillery. “The rum is called ‘Beagle Juice’, after our naughty beagle, and the gin is called ‘Pointers Pour’ – after our pointer. I like the sustainability of this project; using what is essentially a waste product.”

The wine experience

The wines are already winning awards, a testament to their quality but the business focus is not so much about the wine, but more about the experience. “Vineyards and wine are an experience,” explains Gail, “and we want all our visitors to encounter that experience - here there is something for everyone.” Gail is very much a people person, engaging and friendly. “We want to focus on people coming here to have an amazing time,” she said. Gail is also a talented, but realistic marketeer, and this has led to an inspirational business model, and seizing opportunities to create a multi-stream income. The vineyard project is about a year behind, mostly due to the Covid-19 pandemic. Gail explains: “It has taken four long years of planning because we are in the South Downs National Park. We have had to carry out many different surveys of local wildlife, such as newts and bird species to ensure we avoid impact but we are now close to finishing and although we still look like a building site, everything is coming along well. We plan to open fully in early May. The launch will not be a grand affair but, more likely, several smaller more intimate events – as I prefer to have a chance to welcome and speak to everyone.” The newly built stunning two storey tasting room’s highlight is its panoramic view across the vines from the glass fronted gallery. “The

space in the tasting rooms is versatile, so that during the week we have a great venue for corporate events, conferences and meetings. The conference space is full of, what I call, ‘IT dongles and dingles’ – fast broadband and everything needed to make for a professional conference facility. At the weekends we can focus on our tourists and other visitors, offering tours followed by tastings from the super-sleek infinity terrace – which will be like floating on the edge of the vineyard. “We have just employed two top chefs that can create a wide range of menus ranging from corporate events and business breakfasts, to pop-ups in the vines and dining for the lodges, as well as food and wine pairing experiences. They will use the kitchen garden and local produce – even the wine yeast for the breadmaking. “The gin room with its copper stills and the botanicals will be an alchemist’s haven, “This is a space dedicated to the gin making experience – a gift with a difference, a fun group activity, or the perfect end to corporate meetings or a conference,” smiled Gail. As the wines are made off-site, and Ashling Park is not planning a winery, Gail has an ingenious plan to bring the winery experience to visitors. The new tasting centre contains a unique 360-degree room set up with a projector to provide visitors with a narrated >> visual journey through the winemaking

> Gail Gardner

“We want to focus on people coming here to have an amazing time.”

22 J U N E 2 0 2 1 | V I N E YA R D


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EDITOR'S VISIT

<< process – including a guest appearance by the eloquent Dermot. “I am so excited about the 360-degree room and can’t wait to see it in action. As well as providing a winery experience for visitors, the 360-degree room has concealed hanger-style doors and reinforced flooring so that we can offer the space for corporate events, such as launches of super-cars. Video or film can be projected around the room creating an engaging and unique promotional experience for the companies.”

The beehives

Always on the lookout for ideas, when Gail was contacted by a beekeeper looking for somewhere to keep his hives, Gail saw the opportunity to have hives, sell honey – and to hold beekeeper experience days with an in-house beekeeper. “Very soon 50 hives will be delivered, with their queens, to a dedicated area of the estate along with a purpose built ‘bee room’ with all the facilities for making honey and other beeswax products, such as soaps and scented candles. With a kitchen garden to be planted nearby, lavender and other bee-friendly plants around the estate along with surrounding fields of oil seed rape – the bees will be busy.”

The luxury lodges

The five charming lodges set in the grounds at Ashling Park are designed and built by Will Hardie of TV’s Amazing Spaces. They are one or two bedrooms, including a specially designed wheelchair accessible lodge. Appropriately, all are named and decorated after vine seasonal growth stages such as ‘Bud burst’, ‘Flowering and ‘Veraison’. “They may look like lodges on the outside, but inside the space is amazing, with roll-top baths, kitchenettes, cosy living areas with log burning stoves and top-quality handmade beds. They are sumptuously furnished, with silks and fabrics to reflect the seasons – my mother and I really enjoyed creating the interiors and adding the final touches – but I think the builders got fed up with us changing paint colours!” Ashling Park is close to the famous sporting destinations of Goodwood and Cowdray Park, with motor sport, golf, horseracing, polo and other events. “There is so much activity in this region and we are perfectly placed, so we think that the lodges will be popular,” stated Gail.

John Buchan AGRONOMY LTD For independent advice on: Interpretation of soil and tissue Formulation of nutrient programmes Supply of tailor-made products General agronomic advice

The Portal Wine Club

Ashling Park’s wine club honours history and is dedicated to Viscount Lord Portal. Gail said: “Lord Portal was Marshal of the Royal Air Force and second in command to Churchill. Our vineyard is planted on the land which once belonged to his family estate and his crest, a proud feature of the house, also adorns our neck labels. The new tasting room will have a private dining room called The Portal Room, which will be decorated with framed letters from Churchill and Roosevelt, along with historic photographs. We currently have the Commander Club and Squadron Club, both with lots of benefits. But we will soon add a prestige level to the wine club, with exclusive offers, which I think we will call the Air Chief Marshal Club.”

The team 24

Ashling Park is very much a family business, with a job for everyone


Creating a sparkling wine label that had to sparkle too. > Gail Gardner with her family – even Gail’s youngest son earns some extra pocket money weeding, while his older sisters welcome visitors and serve the wines. Gail is the Managing Director, but is supported by her father Barrie. “He is a marvellous mentor with unparalleled business acumen, he also has the honour of being the Estate’s chief tractor driver,” exclaimed Gail. “My mother Janet is a crucial part of the team and with her fine attention to detail she makes sure everything operates smoothly. My husband Matthew is our computer and IT guru, and is the brains behind our 360-degree room and high spec conference area – as I wouldn’t have a clue apart from switching it on and off again,” Gail added. Along with the family, full-time and part-time members of staff and enthusiastic volunteers complete the team to ensure the business runs efficiently. “Chris Delves is our Business Development Manager, qualified to WSET level 3, so he knows his wines and vines. He looks after the trade customers, keeping them up to date with our news and awards, as well as sharing his knowledge with the visitors when running the tours and tastings.” The wine labels, with their distinctive copper brushstroke are designed by Gail’s long term friend Sarah Partridge, who is now Ashling Park’s Creative Director. “Sarah and I met at a mother and baby group 18 years ago. When I was discussing our project a while ago at the London Wine Fair, I mentioned that a friend was designing our label and you could see their horrified expressions and raised eyebrows – what they did not know is that Sarah is a graphic designer by profession.”

WineGB Awards

During the 2020 lockdowns Ashling Park came to WineGB’s rescue when the national awards needed a Covid-19 secure venue to host the judges and conduct the blind tastings. “We were able to offer well ventilated space, ideal for social distancing, and separate facilities for the judges. It was a pleasure to host the judging – and we will be delighted to host the event again this year while restrictions are still in place,” said Gail.

When Ashling Park first came to us, they felt that the contours and textures of their branding looked great in digital formats but didn’t have the same impact when applied to their labels.They wanted the labels to look as stunning as their wine tasted. That was our brief. So, working very closely with Ashling Park, the Royston team combined digital printing and embellishments using specialist textured foil blocking and embossing to create the genuinely unique labels you see on their bottles today. Sarah Partridge from Ashling Park said, ‘I have been really impressed with the service, ideas and attention to detail that we received from Royston Labels. From the initial meetings where I explained how I wanted our brand ‘swash’ to look through to the wet proofing and finished labels. The whole team has been helpful, responsive and easy to work with. We have since gone back to Royston for gin labels (different design, still a textured, foiled logo) and new variant wine labelling. I would highly recommend Royston Labels.’

The future

Gail continues to buzz with ideas for future development of the visitor experiences. “We would like to add jazz or opera in the vines - and bring in electric bikes for wine trails. We will develop our corporate business to offer the tasting rooms, lodges and other facilities for conferences and sponsorship events, especially as we are so close to Goodwood or Cowdray Park – and we even have a helicopter landing pad if needed. “We will continue to encourage visitors to our local area and we are now part of Sussex Modern, a collaborative group promoting contemporary art, ancient landscapes and innovative winemaking all here in Sussex. We want to champion our region and we are one of the first wines to qualify for the new Sussex PDO.” Spare time is in short supply for the busy family at Ashling Park. Gail concluded: “We all love to ski and luckily this falls during winter, a slightly quieter time of the year – we will be in Verbier when we can. If we find the time to get together for a drink, then what can I say – we enjoy any of the wines made by Dermot.”

To discover what we could do for you, give Glyn Scriven, a call on +44 (0) 7896 335 316 or email him at glyn.scriven@roystonlabels.co.uk

+44 (0)1763 212 020 | roystonlabels.co.uk

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GRAPE GROWING

Late frost damage study Spring frost damage is unfortunately a wellknown phenomenon in the UK – and in wine regions around the world. There is plenty of information available on frost protection methods, but very little on what to do after the damage caused by a late frost. Vineyard speaks to Matt Strugnell, Vineyard Manager, Ridgeview Estate, and Dott. Alex Valsecchi, Vineyard Manager, Albury Organic Vineyard to find out the results of their post-frost management study – is it best to just leave the vines? “In 2020 a late frost occurred on 12 May. A minimum of -1.5°C was recorded on a weather station at a vineyard in East Sussex, but across the country many recorded temperatures as low as -2.5°C. The East Sussex vineyard became our test site. When the frost hit the development was around four leaves fully open and some of the first inflorescences were visible. We had heard that leaving the vines post-frost and not doing any physical remedial work is effective – so we thought it would be interesting to see if this was the case” explained Matt. “We wanted to see if there are any differences in the techniques that a grower might use after a frost event – and if time and money spent on these treatments is worthwhile,” he added. “The site is approximately 1 hectare, has a 12% south facing gradient, and is 50m above sea level with no cross-slope or hollows, and planted with Pinot Gris on SO4 rootstock. The site had significant frost damage visible a few days after the frost on 12 May, in a zone approximately 30m wide stretching across the vineyard at the south end of the rows. The remainder of the vineyard was visibly unaffected,” commented Alex. According to Alex three treatments were applied each consisting of 30 vines: ◆ Treatment A: no action taken ◆ Treatment B: rub off shoot at the base and note if there were any signs of a secondary TREATMENT

26

> Treatment C, row 16: Frost damage to the lower section of vineyard shoot from the compound bud emerging at this late stage ◆ Treatment C: prune back to basal bud – to see if this promotes a lateral shoot at the base. An area with 30 undamaged vines was selected as a control. “A set of measurements were taken to establish how much shoot damage occurred and what the effect on cropping was likely to be. According to Matt these were: ◆ Number of buds retained after pruning, including any buds on spurs ◆ Number of visibly damaged shoots ◆ Number of visibly healthy shoots ◆ Pre-harvest bunch count. The bunch counts were indicative of the potential yield of each treatment and uninfluenced by the presence of late season fungal disease. ◆ The time taken to perform treatments B and C was approximately 30 seconds per vine. “We counted the number of buds retained at pruning and the number of shoots that were still intact, prior to treatment, and the results are shown in table 1. Mean bunch counts were then taken pre-harvest, shown in table 2,”

MEAN COUNT BUDS

MEAN SHOOT COUNT (includes non-count buds)

explained Matt. “Treatment A proved to be the most effective. Do nothing and let the vine recover is also the most cost-effective solution, particularly if managing a large vineyard area where the cost of labour to prune damaged material is considerable,” commented Alex. “The lateness of the 2020 frost probably affected the development of a secondary shoot. Had the frost occurred earlier, just after bud burst, then the secondary shoots may have offered a replacement, and whilst not producing a ‘full crop’ would help in providing suitable canes for laying down – which has probably been one of the biggest challenges on badly affected vineyards. “Our aim is to continue monitoring these vines to assess any longer-term implications. There may be an impact on fruitfulness of the buds established in the 2020 season, affecting potential yield in 2021. Likewise, the recovery of vine reserves during 2020 may have a longterm impact on future vineyard performance. We would like to thank Andrea De Gasperis at Villa Elena and Peter Hayes for their help with this study,” commented Matt. % Damaged shoots per vine

Buds retained on cane

Buds on Spur

Total

Damaged shoots

Healthy Shoots

Total

A

9.7

0.7

10.4

7.9

5.1

13.0

61.8

B

6.0

2.0

8.1

8.5

3.5

12.0

72.0

C

6.2

1.4

7.6

10.0

2.3

12.3

82.9

Control

8.3

1.9

9.7

3.2

10.0

11.3

12.2

> Table 1: Assessment of damaged shoots prior to treatment

J U N E 2 0 2 1 | V I N E YA R D

TREATMENT

MEAN COUNT BUDS

A

2.9

B

2.3

C

1.5

Control

7.8

> Table 2: Mean pre-harvest bunch count


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27 J U N E 2 0 2 1 | V I N E YA R D


AGRONOMY DIARY

a

ders un

Ch

r

is

per Coo

Tailor agronomy to potential grape yield

Rob S

Accurately assessing yield potential after fruit set helps fine-tune inputs and vine agronomy over the summer months, as Hutchinsons’ Rob Saunders and Chris Cooper explain. Maintaining a healthy canopy that maximises light interception and supports the bunches through to ripening and harvest is key to the success of any vineyard. Many factors determine the size of crop that can be carried through to the season end, with a degree of subjectivity surrounding any estimates. It is useful to accurately assess how crops might perform so that nutritional inputs and canopy management can be tailored appropriately. Bunch counts in late June or early July are a starting point. This information should be combined with an assessment of vine vigour and a prediction of how early the crops will ripen to determine what crop load can be carried through to harvest. A strong primary bud can potentially support up to three bunches, but whether they ripen in time to meet the juice parameters, primarily the sugar and acidity levels required by winemakers, is very dependent on the weather. Predicting weather months ahead is impossible, so experience, attitudes to risk, agronomy and target markets have key roles in the decisions taken. Growers often choose to supplement nutrition to support crops with a high yield potential, aiming to ripen two bunches per shoot. If not done well this can lead to underwhelming flavour characters. Bunch or shoot thinning may be required where fruit set has been particularly strong and growers feel it is unlikely that large crops will ripen sufficiently. Thinning from 10 to six or eight shoots per vine shortly after flowering fits well with the “gentle pruning” principles promoted by Simonit&Sirch and helps to reduce some of the winter workload, but decisions on which to retain with so much foliage can be challenging. Pruning cuts of young, fleshy shoots heal quickly, reducing the risk of disease infection, while decongesting the canopy improves airflow and light penetration. Remaining shoots should all serve a function, either for carrying this season’s

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crop, or as potential candidates to lay down for next year.

Managing canopies

As a general rule of thumb, 12-15 healthy leaves are required to support each bunch, and the canopy must be well managed by tucking and trimming to support yield potential, allow ripening, minimise disease risk and build strong canes for next season. Generally, it is difficult for light to penetrate beyond three leaf layers, so additional layers are unlikely to contribute anything other than increased disease risk. Extra foliage is sometimes required around bunches of cultivars such as Bacchus to prevent sun-scorch. Leaf area can be maintained manually or mechanically to support yield, but take care to avoid bruising grapes with mechanical operations by ensuring machines are set up properly. There is some evidence to show calcium applied pre-flowering can improve cell structure and give more robust grape skins, while boron is also important for vine growth, fruit set and quality. Biostimulant applications of products such as Crop Biolife (CBL), are fairly routine for many growers, with three distinct timings at just before flowering, then two further applications at intervals of 28-30 days. This is often supported with seaweed extract products, such as the Maxicrop range, to stimulate healthy growth and keep canopies performing through the main growing period. Later in the season, focus switches more towards tailoring foliar nutrition, such as potassium, to improve grape quality.

Frost damage limitation

For sites where fruit set has been significantly reduced by late spring frosts, summer agronomy is primarily “damage limitation” to build a strong, healthy vine structure for next season. It is generally better to select a few canes to grow on through the summer to concentrate the vine’s energy into building strong growth for next year, rather than dissipating vigour across multiple canes, some of which will be pruned out later. Remove canes that are weak or too vigorous and use internodal distance as a guide, with ideally 10-15cm (4-6”) between nodes. Leave at least six canes with a view to returning in November to select the fruiting canes and spurs for next season. Frost damage may pose more fundamental questions about the site location or management aspects, so consider if there is anything that can be changed to mitigate future risk.

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GRAPE GROWING

A discovery of viniculture For some people, any similarities between wine and cider may be hard to grasp. But to many, particularly those involved in the pressing and fermentation of apples, the links are clear. There are over 7,500 varieties of apple grown worldwide, and more than 250 UK apple varieties are used regularly for commercial cider making, leading to a diverse and rich category. Apple varieties are proudly displayed on bottle labels, the characteristics of the apples being pressed directly reflected in the taste, aroma, mouthfeel and appearance of the glass in hand. Apple orchards are a much-loved feature of the West Country, from blossom in spring, through to harvest from August to November. And for one British cider making family, the tradition of orcharding, a sense of history, and a passion for innovation, has led to a discovery of viniculture. Somerset-based Thatchers is a fourth-generation cider maker, with market leading brands such as Thatchers Gold, Haze, Rosé and Cloudy Lemon. Growing the best quality apples has always been at the heart of Thatchers’ pursuit of excellence, since William John Thatcher started cider making back in 1904. Third-generation John Thatcher – widely regarded as one of the UK’s leading pomologists, has pioneered the training of his apple trees along wires to maximise the sunlight they receive, a technique which he’s not shy to say he developed from the wine industry some twenty years ago. After all, apples, the same as vines, are reliant on the sun to ripen. John’s innovative approach to orcharding has gained plaudits from across the industry. When John purchased 180 acres of orchard at Shiplate in Somerset, just down the road from his farm in Sandford, little did he know at the time that this would start his intrigue into viniculture. For research revealed that a small vineyard had occupied these south facing slopes as far back as the Roman occupation.

So in 2010, John set out on his road to planting a new vineyard with its stunning views not just over the Somerset Levels, but overlooking Thatchers own stunning apple orchards at Shiplate. Now retired, John continues to keep a watchful eye, but day to day care of the vineyard, is now the passion of cider makers Richard Johnson, Mike Watkins and Sophie Jennings. The vineyard, planted on south west facing slopes 40m above sea level, currently has 1200 vines, 600 solaris and 600 phoenix, selected for their suitability to the British climate. The soil is free draining, sandy, silty loam, over limestone with rocky outcrops. The climatic conditions that make this a perfect vineyard site, are the same as those needed for the apple orchards. The prevailing wind is south westerly, and the vines are sheltered behind local landmark and Avon Wildlife Trust reserve, Hellenge Hill. Notable in its own right as a Site of Special Scientific Interest, Hellenge Hill is home to protected species, including adder basking on the slopes, rare plants honewort and Somerset hair-grass, as well as gorse and hawthorn providing good habitat for birds and invertebrates. The area isn’t prone to frost, and with an annual rainfall of 34 inches, the ground doesn’t flood or get waterlogged. Richard Johnson said: “With the Shiplate vineyard, we’ve been applying our expertise of apple growing in a new way. There are many common principles between orcharding and viniculture, from where and how we plant, and importantly to striving for the best quality fruit. We are looking for quality over quantity every time. “Our mantra for growing apples for our ciders is always ‘the best cider starts in the orchards’, so why should it be any different with the grapes? “So for example with the vines, we’ve moved from high trellis spur pruned, to low trellis, single guyot cane pruning. We’ve done our research and spoken to other winemakers, but the help and advice we’ve received from Agrii has been indispensable.”

> Left to right: Chris Muntz-Torres, orchard manager at Thatchers, with Richard Johnson, head cider maker (centre) and Matt Greep of Agrii

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 www.thatcherscider.co.uk  www.agrii.co.uk  08456 073322 paper-plane matt.greep@agrii.co.uk


Richard is keen to point out that the orchard and cider making remain the day job – with the vines and winemaking largely an evening and weekend diversion. So don’t expect to see Thatchers entering the wine market any time soon. “It started as a hobby – but it’s become more than that. For the last three years we’ve been looking after the vineyard as a team out of normal working hours, but it has developed into a passion not just for myself, but the whole cider making and orchard team (who take care of the mowing and spraying). We’re learning as a group of passionate enthusiasts all the time across every aspect.” One way of learning has been by working closely with the agronomists at Agrii. The company has been a trusted adviser to Thatchers in its orchards for many years, and led by Matt Greep, is now taking a keen interest in the vineyard development and has advised in some structural improvements. For example, switching from the Scott Henry growing system to the modern VSP system has improved light penetration into the crop, reduced the period of leaf wetness after a rain event and reduced the incidence of disease overall in the vineyard. The time saving in labour and mechanisation of the vineyard management has also helped lighten the workload when the main business focus, cider apple production, is at its peak and needs the full attention of Richard, Mike and Sophie. Agrii recommended introducing its trellising material to improve the crop architecture. This has resulted in the single most notable improvement to the vineyard’s output and the team is expecting to see continuous improvements to yield and quality in the coming years. Matt Greep of Agrii says: “Agrii has been providing Thatchers with agronomic advice for over 10 years, developing a strong partnership focused on sustainable agricultural practices. Quality of fruit for us both is always the key motivation. “The horticultural skills and knowledge of the Thatchers team has crossed over to the vineyard and is now growing from strength to strength. We’re pleased to be working with a forward thinking and professional drinks company that has such strong values of heritage at the core of its family business.” Once the grapes have left the slopes, they are taken to Thatchers’ Myrtle Farm just a few miles away at Sandford. This is the home where the Thatcher family has been making cider since 1904, and it’s here that its apples are pressed, fermented, matured and packaged. A journey familiar to all wine makers. So naturally, it’s here that Richard and his fellow cider makers have set their transferrable skills to winemaking. “The techniques are the same,” observes Richard. “You’re using a different fruit but essentially the juice is extracted, fermented and matured. The skills we have as cider makers are definitely relevant in wine making. As cider makers we love to innovate and try new things. This is another way we are experimenting and putting our fermentation expertise to great use.” Thatchers has invested in the equipment required for traditional sparkling wine production, and the small cider pilot plant – where many of the team’s prize-winning ciders are first developed – is also ideal for small scale wine production, with its temperature controlled stainless steel fermenters. He continues, “We’re breaking new ground with our vineyard. First and foremost it’s quality led. It’s been fascinating to take our expertise in one area and carry it across to another. There are some highly respected winemakers in Somerset – so we’ve known a few people to ask, when we’ve needed a bit of help, and they’ve all been very happy to assist. English winemaking has really arrived, it’s an amazing industry. “Over the last few years we’ve been gauging opinion and improving each year with the quality of the wine. Before lockdown some staff members were even able to taste the wine at their weddings – it’s a great way to see what people think. It’s not available for purchase, but who knows, one day we may see this vintage on the shelves.”

> Mike Watkins

> Sophie Jennings

> The old trellis system at Thatchers Vineyard

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SALES AND MARKETING

A winning combination Champagne houses may still dominate the sponsorship of sporting events –knowing that it is a great way to reach target audiences and build brand loyalty. But increasingly English brands are taking poll position on the British sporting scene. Vineyard speaks to a selection of producers who are now part of the celebration, memory and conversation around their chosen sport.

Nyetimber and Queen’s tennis Nyetimber are the official sparkling wine sponsor of Queen’s tennis, the Cowdray Gold Cup Polo and Badminton Horse Trials, as well as a partner of the Cheltenham Racing Gold Cup. “We believe that sport is a big part of British history but also of people’s social calendars, especially during the summer and therefore see it as being a key part of British summertime. Sport also brings about wonderful celebratory moments and at Nyetimber we pride ourselves on being the drink of choice for remembering and celebrating these special occasions,” commented Eric Heerema, CEO & Owner of Nyetimber. “We want to align ourselves with sports that are truly British. Tennis, polo, eventing and horse racing are all sports that have been synonymously linked to the UK and are part of this country’s heritage,” he added.

The Sporting Wine Club Co-founded by ex-International England rugby player Simon Halliday, The Sporting Wine Club sources, sporting linked, estate wines from around the world, to sell online, sharing unique winemaking and sporting stories. “There has to be an authentic connection to sport, and we try to be true to our estate bottled wines, so that people know that the sports personality has not just stuck their label on any wine as a marketing gig. The wines we have are not those that are widely available in retail. We are pleased to add Yotes Court’s wines with their connection to horseracing to our list, as they meet our criteria. “We are always on the hunt for English wine with a sporting connection. Or maybe the next best step is to encourage sportsmen and sportswomen to invest in English vineyards,” Simon added. “As with all marketing, the key question is what are you trying to achieve,” comments Ned Awty, Strategy and Marketing consultant and Managing Director of Awty Consulting. “Is it awareness, product information or brand positioning – consider how it will reflect on your brand and how will you measure success. What an individual producer decides will be very different depending on size, but I can see good opportunities for even small-scale sponsorship - and not just in sport. I would add that no matter how wholesome we think we are, alcohol is a ‘sin’ industry so needs to be acutely aware of context, appropriateness and exposure to minors.”

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SALES AND MARKETING

Digby Fine English and Leander Club Digby Fine English is the official sparkling wine partner for Leander Club at Henley, and the Leander Pink non-vintage blend has been created exclusively for the club by Trevor Clough, Co-Founder & CEO. “I am a big believer that the reason for a brand to be involved with sponsorship has to be genuine and personal. Jason Humphries, Digby’s Co-Founder, was a rower for his Cambridge College and so we are frequent visitors to Henley Royal Regatta. Henley to me is doing summer properly – it is traditional and old school British. A glass of fizz by the river watching rowing is so unforgettable and such a quintessentially British scene – and this was our inspiration,” commented Trevor. “From a business strategy perspective making excellent wine is the beginning not the end, you need to be able to make it memorable, and excellence in the glass is only part of that strategy. Leander Club personifies British excellence on the world stage. It is the spiritual home of rowing; it is the oldest open rowing club and its rowers have won more Olympic medals than any other sports club. With a strong authenticity, our values at Digby fit those of Leander Club. Although Leander

Club has been in existence for over 200 years, and Digby is very young, we share a deep and strong passion for excellence.” The Leander Pink sparkling was launched to the club in 2015 and released to the trade in 2016 – Leander Pink is now sold all over the world and is Digby’s number one selling wine in the UK. It is a blend of Pinot Noir, Chardonnay and Meunier. Trevor describes Digby’s Leander Pink as, “sophisticated yet racy.”

Part of the proceeds of all sales of Digby’s Leander Pink go to the Leander Academy to develop and train young aspiring rowers from schools and universities. It is a rewarding relationship that both parties plan to continue. “In my view the association between English sparkling and select sports helps align our young category with the things our customers love, helping to build memories and find a way into their hearts,” added Trevor.

The Wine Tipster Neil Phillips, known as The Wine Tipster, is a wine professional and horseracing expert who consults to the Jockey Club on hospitality, food and wine – and promotes these through his lively and entertaining presentations for the racegoers and media at racecourses. Neil has been involved with the Coates & Seely sponsorship at the Jockey Club from the beginning, also with Nyetimber at the Cheltenham festival, and the listing of wines from Bolney Estate for the Jockey Club. “Coates & Seely have been amazingly pro-active at all the racecourses, their wine is available in the restaurants and hospitality boxes, but they also bring along their classic 1952 British Leyland coach, which has become a key and very popular feature.

“When Nyetimber was first served at the Cheltenham Festival the engagement was unbelievable, and the wine stock anticipated for four days was sold in two. There was such demand in both the restaurants and in the hospitality boxes – people really want to entertain with an English sparkling wine. “From a racecourse’s perspective the presence of an English sparkling wine, with its luxury image, is a really strong element to making sure that their customers have a great race day experience, along with fabulous food and the racing, of course. There is often a wonderful discovery aspect also, as it may be the first time that someone has tasted an English wine – a great key memory of the day,” commented Neil.

Coates & Seely and the Jockey Club Coates & Seely are sponsors of the Jockey Club and the sparkling wine is served exclusively at most of the top racecourse venues. “As a luxury British product we believe that British racing is a wonderful platform for us, with its cultural history, and of course, celebratory nature,” explained Nicholas Coates. “Coates & Seely is served at all the winner’s receptions, with owners and jockeys. In 2019, Coates & Seely was served to the winners of the Grand National and the Derby, breaking over 100 years of Champagne dominance. What’s more, racegoers are the ‘Frankls’ of champagne and sparkling wine consumption, so for us this is a great marketing opportunity.”

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SALES AND MARKETING

Chapel Down and the Boat Race Chapel Down has been the Official Sparkling Wine of the Oxford and Cambridge Boat Race since 2017. “England’s leading universities celebrating with England’s leading sparkling wine seems entirely fitting. And the “money shot” of the Jeroboams being sprayed by the winning rowers on the podium reaching millions of viewers via the BBC certainly helps spread the word and grow the congregation of Chapel Down.” Mark Harvey, Chief Commercial Officer, Chapel Down, commented. “Over the course of our partnership we have undertaken our own hospitality with a consumer bar in Dulwich College Boat House, branding on the course and bridges, a pop-up bar in Bishop’s Park fan park as well as providing the all-important Chapel Down Brut NV Jeroboams for the podium moment,” Mark added. Ewan Pearson, past Chairman of Cambridge University Boat Club’s (CUBC) Executive Committee, was able to provide the club’s perspective on the sponsorship with Chapel Down. “The club wanted to support British business and Chapel Down was an obvious

brand choice for a sponsor. For Chapel Down the Boat Race helps to build their brand awareness to the right target market, and importantly Chapel Down have national distribution, to support this. From CUBC’s perspective there is the financial contribution to the training programme and purchase of boats.

As well as free fizz! It’s important too for the club’s reputation to filter out potential sponsors and although Chapel Down comes under the category of alcoholic drinks, the consumption is by the community around the athletes – watching and supporting the race – rather than the athletes themselves,” commented Ewan.

Yotes Court and National Hunt horse racing

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Yotes Court is a relatively new producer and although not actively sponsoring horse racing the vineyard owner Susannah Ricci is already well known in the horse racing world. “Yotes Court is a meeting point between the worlds of winemaking and horse racing – finding common ground where shared experiences, lifelong memories and a love of occasion are joyfully celebrated,” commented Susannah. “I am heavily involved in National Hunt Racing and fortunate to own a string of successful horses, trained by champion trainer Willie Mullins in Ireland and Venetia Williams in the UK. My famous pink and green silks, on which the wine branding is based, have been carried to victory at Cheltenham, Aintree, Ascot and Royal Ascot, mostly ridden by champion jockey Ruby Walsh. “Sporting Wine Club will be taking my wines, as they currently do not have any wines associated with racing or an English wine – so it ticks both boxes. The first to be released will be the Yotes Court still wines, all with names linked to racing, such as ‘On the Bridle’. I hope people will come to the vineyard and buy from the cellar-door and maybe drink the wine while watching racing. However, Yotes Court is a small vineyard and will not have the quantity of wine

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to sell widely at race meetings, certainly not on Coates & Seely’s scale at the Jockey Club – and are definitely not aiming to compete. In addition to being able to buy the wine online and at our cellar door I see the wines being available locally and at pubs and restaurants nationally that have

racing connections, particularly on race-preview nights. “I do think it’s important that all organisations support each other – why have Champagne served to prize winners – it should be English,” Susannah smiled.


The vine post

Tom Re

id

The importance of a sound trellising system. The importance of the vineyard trellising system is often overlooked. Instead, flashy new pieces of machinery regularly take the limelight. However, to manage your vineyard to its full potential an effective trellising system is essential. There are a great number of alternative trellising systems used worldwide, some of which were trialled in the early years of UK viticulture (Geneva Double Curtain anyone?). As an industry though, we have now predominately accepted the modern vertical shoot positioning (VSP) trellising system as our system of choice. The VSP system allows us to easily manage each vine’s canopy and fruiting area – improving yields and fruit quality. While also aiding the passage of machinery and improving the efficacy of spray applications. VSP can also be easily adapted to suit the needs of a specific site. For example, should you wish to train your vines to a Pendlebogen system or lay down extra canes, additional fruiting wires can be easily installed. Vine-Works Ltd has over a decade of experience installing and working with trellising systems in the UK. We understand that the trellising system is an asset that needs to last the lifetime of the vineyard. It must also be suitable for any future changes in the industry. It is likely mechanisation will soon take on a more prominent role in vineyard management. For mechanisation to be effective, robust trellising systems will need to be precisely installed. Our trellising systems use only the highest quality materials and are installed by skilled trellising specialists with many years’ experience.

Posts

The structural integrity of your trellising begins with your post choice. Posts with a dimpled surface pattern, (such as Hadley’s patented UltraSteel posts) come into contact with more earth, increasing stability in the ground. Being hot-dipped in zinc galvanise after formation provides an additional hard, durable protective coating and ensures any exposed edges from manufacturing processes are also protected.

Anchors

Ensuring you have the correct size anchor for your site’s unique soil type and composition is paramount to strengthening your whole trellising system. For instance, Gripple produce different size apex anchors to suit all environments or you may prefer to use screw anchors in heavy clay soils.

Wire

To train your vines in the most efficient manner, suitable vineyard wire is required. Specifically manufactured for the viticulture sector, vineyard wire is ideally galvanised with Alu-Zinc, (like your posts) to provide extra resistance against corrosion. Fruiting wire in particular provides integral support for the whole trellising system. The tension should be taut, but not to the point of creating stress on the posts or risking snapping if accidentally clipped by machinery. Whilst these products are the main components of your strong trellising system, it’s important to pay close attention to quality for all other trellising items. For example, your hangers and chains should also be galvanised and sufficiently sturdy enough to support your foliage wires and canopy at the height of the season. By choosing your trellising products wisely, you’ll give your vines the best start in life and ensure your trellising system remains strong and secure for many years to come.

 www.vine-works.com paper-plane sales@vine-works.com  01273 891777

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WINEMAKING

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Cleaning and sanitising

M a rk C

It’s a dirty job but someone’s got to do it! There’s a common saying bandied around among winemakers that 80% of great winemaking is cleanliness. It is the least glamorous part of winemaking but essential to the process, keeping microbes in check by removing areas of deposit. It is important to manage on an ongoing basis. It is particularly important to clean machinery, pipes and tanks that have not been used pre-harvest first through the removal of the deposits and detritus that can allow microbes to grow and secondly by sanitising the cleaned equipment, reducing microbe cell counts to an acceptable limit. It is critical to note that cleaning agents carry a high safety risk due to their nature, so it is important to wear appropriate PPE when using the products and maintain good health and safety practices in the winery.

Cleaning agents

Traditional surfactants, traditionally alkaline

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based, modify the pH of the liquid and will disrupt the surface tension between the liquid and the solid allowing the solid build up to be dissolved in the liquid water. The particles are then dispersed in the liquid and can then be removed through rinsing. Typically these compounds are also aggressive and can damage seals and attack metals as well as the deposits so have to be used with caution. Enzymatic cleaning agents function in a similar way, breaking down the cell walls and deposits allowing deep cleaning with oxidative power without damaging the filtering materials. A new range of Decapol, Deepclean, Extralife and Stone clear are now available to use with filtration devices allowing good cleaning protocols to be followed without the risk of traditional surfactants. Enzymatic detergent specifically formulated to act on the organic residues that remain in the filtering units after wine filtration. The enzymatic

cocktail allows a deep clean without changing the structure of the filtering materials. Its high oxidative power (300 ppm at 1%) boosts the elimination of the tannin and polyphenolic residues from red wine filtration.

Sanitising agents

Decapoxy 5 is a peracetic acid, PAA; CH3CO3H which efficiently kills microbes at low doses and has low levels of residual concentration while breaking down to a harmless form of acetic acid, oxygen and water. The mechanism is the same as hydrogen peroxide oxidising organic material and disrupting protein structures but has a higher oxidative capacity rapidly breaking down a plethora of organisms including moulds, bacteria, yeast and algae. Maintaining good winery hygiene is critical to making good wine and frequent cleaning makes life a lot easier than leaving the cleaning to the last minute.

 www.BruniErben.co.uk  07805 081677 paper-plane Mark.Crumpton@BruniErben.co.uk


// Products DECAPOL® ACTIF

Decontaminator, detergency activator

DECAPOL® CHLORÉ

Cleanser – Chlorinated Alkaline

DECAPOL® DEEPClean

Enzymatic detergent specifically formulated to act on the organic residues that remain in the filtering units after wine filtration

DECAPOL® EXTRALife

Enzymatic detergent specifically formulated to act on the organic residues that remain in the filtering units after wine filtration

DECAPOL® H Acid descaler

DECAPOL® STONEClear

DECAPOL® EXTRALife Enzymatic detergent specifically formulated to act on the organic residues that remain in the filtering units aſter wine filtration.  Its enzymatic cocktail allows a deep clean without changing the structure of the fi ltering materials. Its high oxidative power boosts the elimination of the tannin and polyphenolic residues from red wine fi ltration.  DECAPOL® EXTRALife does not contain surfactants in its formulation, therefore it can be used to clean fi lter cartridges.  This product is particularly adapted to be used on a daily basis when performing simple cleaning. Also it can be used in combination with other products from the range, DECAPOL® DEEPClean and/or DECAPOL® STONEClear in case of rigorous unclogging or in fi lter regeneration programs (Please refer to the LAFFORT® protocol for use).

DECAPOL® DEEPClean Enzymatic detergent specifically formulated to act on the organic residues that remain in the filtering units aſter wine filtration.  Its enzymatic cocktail allows a deep clean without changing the structure of the fi ltering materials. Its moderate oxidative power and the presence of surfactants in its formula result in an optimal contact between the active ingredients and the contaminants.  It can be used weekly to regenerate the membranes aſter white wine fi ltration and/or as a complement to DECAPOL® EXTRALife when dealing with severe clogging.  This enzymatic detergent is specific to crossflow fi lters, not recommended to be used on fi lter cartridges unless authorised by the membrane supplier regarding the usage of surfactants (Please refer to the LAFFORT® protocol for use).

Detergent based on dispersing and chelating agents, specifically formulated to act on mineral residues susceptible to clog membrane filtering systems

DECAPOXY 5 Disinfectant (Peroxyacid)

DECATARTRE LIQUIDE Cleanser and descaler

P3-ALCODES

DECAPOL® STONEClear Detergent based on dispersing and chelating agents, specifically formulated to act on mineral residues susceptible to clog membrane filtering systems.  It is used on crossflow fi lters as well as on fi lter cartridges, to treat deposits of silica, copper, iron, magnesium, manganese or calcium, with high affi ni‫﬚‬.  Using DECAPOL® STONEClear aſter treatments with DECAPOL® EXTRALife and/or DECAPOL® DEEPClean with the regeneration and unclogging protocols for fi ltration systems. (Please refer to the LAFFORT® protocol for use).

Disinfectant without rinsing

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Every day is harvest day at Biddenden

With 120 solar panels producing 30kW of power straight from the sun, Biddenden Vineyards have not only made their wine process more organic, they also have a system that saves them money. The array was fitted in 2015, and BeBa Energy UK are proud to fully support the team at Biddenden’s so that they can relax knowing that their solar array will continue to produce power whilst they produce the finest wines and ciders. We’ll drink to that!

Call 01442 220 100 for more information

“We’re very pleased that we made the investment in renewable energy; our processes can be fairly energy intensive so being able to produce a portion of our own power - via sustainable means - is important to us. As our solar system is designed to compliment our business - rather than divert our attention away from our main focus - we are very pleased to have the ongoing support of the team at BeBa Energy so that they are on hand to address any issues that present themselves.” Tom Barnes, Biddenden Vineyards


WINERY PLANNING

Navigating planning permission Building a new winery can be daunting as the planning process has a reputation for being a minefield of complicated restrictions. Sandridge Barton, South Devon, The Grange Hampshire and Domaine Evremond, Kent, have successfully navigated the process and share their experiences with Vineyard - along with some top tips from experienced town planner, Gareth Capner.

A new winery in a year > Before at Sandridge Barton Estate

Sharpham Vineyard is an established and well-known vineyard and winery in Devon. However, the Sharpham Estate tenancy agreement came to an end in 2019 and Sharpham had to quickly find new premises. “Our neighbours at Sandridge Barton were already supplying the majority of grapes to Sharpham and had started thinking about constructing a winery after the 2018 bumper harvest,” explained Duncan Schwab, CEO and Head Winemaker. “When we mentioned that we would no longer have premises in 2020, they fortunately decided to expand their vision for the winery – but we needed to build it in a year! There was no time for an architect, we just used our knowledge as winemakers. A semi derelict farmyard on the Sandridge Barton Estate had two big old cattle barns – and I said yes, they’ll do! The project started in September 2019 and by September 2020 the first grapes were arriving one end of the winery as we were pushing the labourers, electricians and plumbers out the other! “The winery is very modern and high-tech, with rainwater harvesting, a spring water supply and photovoltaic panels on the roof. We have installed a BioBubble aerobic digester which deals with winery and domestic wastewater from the whole

> After at Sandridge Barton Estate

site. It’s very eco-friendly and efficient – and the beauty of it is that it all works. “We had to jump through hoops to get the permissions as our local Planning Department said, “you can’t do that…” “It was recommended that we build the winery under the Prior Notification of a Permitted Development route for planning purposes as it was presented to us that such route was the simplest, quickest and most economic route to follow. The growing of grapes and the processing of grapes into wine are agricultural activities, as determined by the Court of Appeal in the Millington case, and we met all the requirements of the Town and Country Planning (General Permitted Development) (England) Order (last amended in 2018 to permit agricultural buildings of up to 1000m2 to be built – our winery is 625m2, well within the limit). We submitted the Prior Notice Application on 4 June 2019 and SHDC (South Hams District Council) confirmed in an email on 2nd July 2019 that it would support the application, just within the 28 days required by the Order. SHDC then would not confirm this formally, and raised many issues, but finally issued their confirmation that Prior Approval was not required on 17thDecember 2019, with a request that we apply for a Certificate of Lawful Use.

“The Planning Department’s main concerns seemed to be centred around the scale of our operation and that the Millington Court of Appeal decision did not specifically state ‘what was actually acceptable in terms of scale’. The Millington’s vineyard was, I believe, quite small and ours was quite big. We were essentially told in a meeting that we could only build a very small winery under Permitted Development to produce wine on a scale that would enable us to satisfy sales in local farmers markets. SHDC Planning Department’s legal team were going to stick firmly behind their interpretation of the Court of Appeal decision. “We applied for a Certificate of Lawfulness of Proposed Use supported by a legal opinion explaining that we met the requirements for Permitted Development and in particular the winery was reasonably necessary for the purposes of agriculture on the estate and that scale was not a test in the Millington case nor in the GPDO. The Planners accepted our arguments and issued the Certificate of Lawful Use. “We then put in another planning application for the conversion of existing traditional barns on the same site into a visitor centre with shop, café, tasting rooms and offices. We adopted the attitude that the law was on our side, and the >>

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WINERY PLANNING << application was approved quickly and without undue difficulties, possibly helped by the looming dark clouds of economic uncertainty and the creation of rural employment. “We also managed to get grant funding for additional winery equipment. This was under the RDPE (Rural Development Programme for England), via the RPA (Rural Payments Agency). The grant was approved in December – an early Christmas present. We did get a consultant to

advise with the grant application process but did a lot of the work getting quotes and tenders ourselves. “Visitors are currently being hosted at the Sharpham Vineyard site and we will open the visitor centre at Lower Well Farm on the Sandridge Barton estate fully next year. The branding will remain Sharpham Wines at Sandridge Barton for a while, as after 40 years it’s a well-known name.”

Rural employment and tourism

Duncan's top tips ◆ Use the knowledge of an experienced winemaker, as they will know what is required from a winery, and how to plan it out ergonomically and efficiently to make the winemaking process easier – even down to positioning of power points and which pieces of kit need three-phase electricity supply. They will have the understanding of flooring requirements and drainage. ◆ Plan wastewater collection and treatment, and it’s not just Planning but also Environmental Agency, Natural England and other bodies that need to be satisfied. ◆ A winery is never too big. We thought our building was massive until we filled it with the equipment. We are expanding our vineyards, with another 10 acres to be planted this year – so ensure there is winery capacity for the future.

Illustration: Timothy Hatton Architects

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The Grange Hampshire is a family business producing English sparkling wine from grapes grown in its Burges Field Vineyard. The first vines were planted in 2011 with production starting in 2014 and the first bottles reaching market in 2018. Planning permission has been successfully obtained and a new winery build is about to start which will enable in-house production to increase steadily to around 65,000 bottles a year - and allow for a boutique contract wine-making service for a handful of other vineyards. “Having spent six vintages with an excellent contract winemaker and having started successfully to sell those wines we had proof positive that our grapes can make amazing wine and so we felt that bringing the winemaking in-house was the next logical step. We wanted to give the business a place to call home, to create a more compelling visitor experience and ultimately having more control over our winemaking can only lead to an increase in quality,” explained Zam Baring, CEO of The Grange Hampshire. “I had a hunch the planning process was going to be problematic because The South Downs National Park’s northern boundary runs between the vineyard and where we want to put the winery, and our local council are also notoriously difficult to please, so we set about laying the groundwork by contacting local village councils, neighbours, local businesses and indeed WineGB, talking them through our

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plans and getting their feedback. Interestingly they were pretty unanimously excited by the idea, having some pride in what will become their local winery and seeing clearly the benefits a business like this, in the middle of the countryside, might bring. In the end, we came away with letters of support from everyone we contacted. “As to the building itself there is an existing very tumbled down old cattle barn on the site – half of it is late 19th century brick and corrugated iron and half 1970’s wooden Dutch barn that could never quite be reconciled. So, we decided on a clean slate and worked with Timothy Hatton and Angela Santos at Timothy Hatton Architects to come up with a design that is basically another, rather larger, cattle shed, albeit a more elegant one. There is room for a 200-tonne winery, two staff offices, a lab, a large tasting room and cellar door space with a kitchen for staff and customer events but, above all, there is a lot of wine storage space – when we get to capacity, we will be producing at least 130,000 bottles a year which when held on lees for a year or two or three, quite quickly adds up. “Delighted with the design but worried about how such a large and modern building would be received, we submitted two parallel planning applications – one to Hampshire County Council and one to the SDNP (devolved to Winchester City Council) – along with all our letters of support and waited with some

◆ Future proof. We are supplying electricity to the car parking area for charging electric cars. Why not stop and have a glass of wine and something to eat while charging – especially if the cars of the future are self-driven. anxiety. We were a bit concerned when a couple of councillors came out to inspect the sight and talk about our plans, but it turned out that both Hampshire County Council and the SDNP were interested in the prospect of new rural employment and the potential boost that vineyards and wineries will bring to tourism in the area. They also liked the design, agreeing with Tim that portal frame steel buildings are part of our rural landscape, like it or not. So, having already submitted the necessary Highways and Environmental surveys (no bats, reptiles nor resident badgers but rather a lot of dormice who need looking after) it was barely five months from submission to granting – a minor miracle. “The next phase of fulfilling the various planning conditions took a while but we are now heading, slowly, towards completion of design and the tender process. When you are new to an industry, as we are, you need to be confident you are making the right decisions for the right reasons and spending the money where it counts, so dotting every i and crossing every t is vital but it cannot be hurried. At one stage in November, we were tempted to try and get it all done by harvest 2021 but I am extremely pleased we gave ourselves until 2022 – all my hair would be white by now. “If you are considering a winery build my advice would be to give yourself plenty of time – as it will take much longer than you could imagine,” exclaimed Zam.


Guide to planning permission

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Gareth Capner is a retired chartered town planner, owner of Dunley Vineyard in Hampshire and generously guides, pro bono, many UK wineries through the planning process. Gareth regularly updates a dedicated planning permission page on the members’ area of the WineGB website, and potential newly created opportunities for wine production enterprises. This is exemplified by Gareth’s recent posting on the WineGB website. “The application of the useful Millington Court of Appeal judgment continues to be queried by some planning authorities so I thought members would be interested in the Certificate of Proposed Use or Development granted by Wealden District Council especially Clause 1 which can be used as a useful precedent by kind permission of Beacon Down Vineyard, and a link can be found on the WineGB website.”

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Gareth’s top tips ◆ If your holding is more than 5 ha you can put up an agricultural building of up to 1000m2 which can be used to process your vineyard's grapes subject to various conditions. If less than 5 ha you can extend or alter an existing agricultural building, again subject to similar conditions. ◆ If you have an agricultural building existing on 3 July 2012 you can apply for a "flexible commercial use" to include contract winemaking, café, function space and shop selling unrestricted goods, under Part 3 Class R of the GPDO (General Permitted Development Order). ◆ Call your "visitor centre" a "tasting room" to connect it with your local product. ◆ If you require a staff welfare or residential element integrate it into the fabric of your winery to contain the spread of development in the countryside.

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

Dave Reynolds Director

This is by nature a simple summary – if you require further information contact Gareth on capneresq@btinternet.com

Professional advice

◆ Get professional advice by instructing a really good consultant. We used Craig Noel from Strutt & Parker, he was brilliant and very thorough.

For all service

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Rob Burbridge Director

Patrick’s top tips

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Domaine Evremond, near Chilham, Kent, is a joint partnership between Champagne Taittinger and Hatch Mansfield Ltd. The land was first planted in 2017 and the aim is to increase to 40 hectares of vines. “The next exciting step is to build our own winery and we now have planning permission, including a small tasting room,” explained Patrick McGrath MW, MD, Hatch Mansfield. We wanted to ensure that our wine is made on site, so that the Taittinger team have full control of quality. The aim is to build our production to 250,000 bottles of sparkling wine per year, in the next 10 years – with our first wines to be released in 2024. “The planning process is incredibly technical, very stringent, requiring environmental impact and other studies, as well as details of wastewater processing etc. And rightly so – to protect the environment! I would image that any winery would want to be sensitive to the area in which it is situated,” Patrick added.

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Heather Borland Admin Office administration/ accounts

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Rumwood Green Farm, Sutton Road, Langley, Maidstone, Kent ME17 3ND

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WINERY PLANNING

Solar power is it still worth it? The answer to this question depends on several variables, and even then, it’s entirely subjective. Firstly, it’s important to identify why you might wish to install a solar PV system in the first place – is it as an investment or is it to reduce your carbon emissions? If it’s the latter, then the answer is almost always yes. Solar is now a mature technology and a great way of reducing your carbon footprint. That said, this assumes you have an appropriate location in mind that can suitably support the system and won’t leave the panels in shade for most of the time. If it’s the former then things get a little bit more complicated. Whilst there is no longer a Generation Tariff, there is still an Export Tariff, and the cost of solar technology has fallen dramatically over the past 10 years. The first step to understanding whether or not solar is worth it, is to understand the likely cost of the installation; for a development to stack up financially we need the installation to be as straightforward as possible.

Next up is understanding where the power will go once it is generated. If you have a steady on-site electricity demand then the solar array will help offset that; the ideal scenario is that you don’t export anything so heavy users of power are well placed to take advantage of a solar PV system. That said, having somewhere for the power to go is only half the battle – if you buy your power particularly competitively this will only serve to reduce the financial viability of the scheme. If you have no/little electricity usage, and you are wholly reliant on selling your power to the grid, unless the installation is particularly straightforward or particularly large, you will struggle to make the economics work. So…is it worth it? In summary, it depends what return you consider ‘worth it’. For systems that are exporting 100% of their power to the grid, return on investment floats around the 6% mark. For systems that are consuming all of their power, return on investment floats around the 14% mark. Of course, this can change dramatically when

localised variables such as the cost of the project and energy price are taken into account, but these figures are fairly average. If you are borrowing the money to invest in a system that will export to the grid it’s unlikely it will stack up for you. If, however, you have cash to invest, and interest will not dilute your return, solar is a very stable investment. Conversely, if you are installing a system where on-site usage will be high, solar is almost a no-brainer.

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WINERY PLANNING

Developing a winery Some planning thoughts on developing a tourist destination. A winery is technically a licensed property accommodating the winemaking equipment including storage and bottling facilities required for the winemaking process but in reality, provides a great stepping stone for business development. Where the wine is made from grapes grown ‘on farm’ the production process is ancillary to the crop and agricultural permitted development for farm buildings can be used and as this is now 1000 square metres ( subject to the small print of course) these rights can be very useful. A winery does not have to be located on a vineyard or produce wine from grapes they grow. Where most of the grapes are imported from other growers, in planning terms the process is no longer agricultural but an industrial process which does not benefit from agricultural permitted development rights. The opportunities for diversification mostly require planning permission, including for example, tourism, eating and drinking, event and wedding venues, and sale of other regional produce. Planning policy at national level supports all types of rural business including tourism, and most Local Plans reflect this. So, from the moment you stand and look at your field and think ‘vines would grow here’, followed by the Eureka moment of the possibilities of the diversification project that ensues, what else do you need to think about? A masterplan of where you would like to end up is often a good starting point. A business plan is, of course, essential. If you decide to make your own wine the winery building needs to be of sufficient size to accommodate all the equipment, bottling, storage, and if appropriate tasting rooms, shop, café, and loos. Specialist advice is advised at an early stage with consideration of any licencing requirements. In planning terms for any development identification of constraints is a necessary evil. Proximity to ancient woodland, sites of archaeological interest, SSSIs, listed buildings, contamination, to name but a few, all need to be identified. Many vineyards are located in Areas of Outstanding Natural Beauty or National Parks where impact on the landscape is a major concern. Planning authorities are not primed to be helpful and even if pre application is taken it is not binding, and often reflects the safe route of ‘no’. The developer must therefore look at how the building works in the landscape taking in to account public viewpoints such as footpaths and roads. Where more extensive public access is proposed siting car parks, yurts, tepees, lodges or shepherd huts can be a landscape issue. For developments in sensitive settings advice from a landscape architect taken at an early stage can be invaluable. The Environment Bill when enacted, will introduce the need for development to enhance biodiversity by 10%. The DEFRA metric used to calculate this is something of a black art, but it is essential for an ecologist to assess your site for its biodiversity interest and work out ways to enhance it. A winery designed solely as a practical place to make wine

can be an agricultural building which is clearly read in the landscape as just that. If more of a statement building is proposed, then the Government’s agenda for beautiful buildings means that a well-designed building appropriate to its setting, using good materials is on the critical path. Reasonably good access from the highway is very desirable and may involve some investment to make passing bays or more major highway improvements. What services are available to the site? Water is essential but needs to be used sustainably; an electricity supply may be costly to install; and foul drainage in the shape of a treatment plant or cesspit will be required because septic tanks are no longer acceptable. Although the process is complex, taken step by step with the right advice a good planning outcome should be achievable. I will drink to that!

 www.therpp.co.uk  Cranbrook 01580 201888 / Cirencester 01285 323200 paper-plane office@therpp.co.uk J U N E 2 0 2 1 | V I N E YA R D

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WINERY PLANNING

Forma adds Henners to portfolio of winery constructions

formabuild.co.uk

The growth in wine production over recent years is resulting in an increasing demand for new winery builds, as well as the creation of exciting new wine tourism facilities. Vineyard speaks to Forma, a construction firm now gaining extensive winery build experience and Henners Estate who have embarked on a bold new expansion project. Henners vineyard in Herstmonceux, East Sussex, owned by Boutinot, are investing heavily in an expansion strategy to substantially increase the current winery capacity and venture into direct-toconsumer sales with a new tourist facility. Winemaker and Estate Manager, Collette O’Leary, is managing the expansion project for Henners estate owners, Boutinot. “The new building will enable us to double winery capacity

> Keith Stoner and Collette surveying the pond area for a tasting platform

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and increase our production in line with growth plans. The new winery building will extend the current winery and allow for a two-storey section at one end, providing offices on the ground floor plus a stylish mezzanine to the first floor. Visitors will have a view of the winery on the ground floor one way, and a wide-open vista out over the Pevensey Levels nature reserve and South Downs beyond, the other. “We also have planning permission for a

400m2 additional building in the field below the winery which is part of phase two. This will be our high spec tourist centre, with tasting room and shop, and facilities for an education hub. This is such a great area for tourism, with Battle and 1066 country, Herstmonceux Castle and the observatory and we are close to Eastbourne -so it makes sense to provide a wine and vineyard experience. It may look like a building site at the moment, but I am assured that the winery


building will be complete by the end of May and that we will be able to open in July or August this year.” The new winery construction is by Forma, based in Sussex and owned by Keith Stoner. Forma specialise in steel frame buildings for agriculture, equestrian, and increasingly wineries. Keith Stoner started his building career in 1984, but can trace his family, who have all been builders, back to 1605. “In fact, my ancestor Henry Stoner was a builder living in Sussex, so we haven’t gone far in the last 400 years,” he said. Keith has completed five winery builds across southern England so far and there are another two planned. “I like to think Forma offer a truly

one stop shop for our clients. We fully manage the project leaving our clients to get on with running their own businesses,” Keith added. With Forma’s experience in wineries and to meet the needs of wine production, Forma are able to provide controlled atmosphere buildings and storage facilities. As wineries are often in rural areas Keith explains that: “As with all our building projects we have the ability to create bespoke buildings which can incorporate local cladding materials in innovative ways to reduce the impact of the structure on the surrounding landscape.” Forma offer a complete service including construction of the building, all the groundwork, landscaping, drainage and electrical fit out.

Forma’s professional design service provides clients with 3D CAD drawings showing how the proposed building will look, finished and fully clad – which can utilise natural materials to give a more traditional appearance. “This together with always offering a site visit we feel we offer a tailor made, bespoke service to our clients,” commented Keith. “Environmental sustainability is a key element to our business and at Henners, we are also installing a rainwater collection tank to recycle water for use in the winery and domestically, for the toilet facilities, a waste-water digestor – and solar panels on the roof are a consideration for the future. The landscaping will include >> a wildflower bank which will increase

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WINERY PLANNING

Photos: Martin Apps, Countrywide Photographic

<< biodiversity, as well as create a lovely setting for the outside tasting areas, including a decked platform over the pond and another seating area that will look out across the vines,” added Keith. “This ties in with Henners’ commitment to environmental sustainability. We are one of the founder members of WineGB’s Sustainable Wines of Great Britain (SWGB) scheme and one of the first to pass the audit and receive accreditation. I am also on the committee of the SWGB working group,” commented Collette. The planning application process started in 2018 just prior to Collette’s arrival. “Henners engaged a planning consultant to help navigate the planning process and fortunately it has been relatively straight forward, so far. But sadly, we missed out on any grant funding as applications closed just as we started,” she added. The project is part of a larger strategy by Henners. “This will be our first direct to consumer venture, with the tasting room and cellar door facility, and is a large part of the overall strategy going forward. Boutinot also have

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wineries in Burgundy, Southern Rhone, South Africa and Italy. Being part of this larger family is such an asset and we will be looking at ways to make the most of these connections,” commented Collette. “As part of our expansion we are looking for more growers, to purchase fruit or for fruit share contracts, as we only have 3 hectares of vines on site and the remaining land is not suitable for planting. We will also offer a contract disgorging service. We will expand our portfolio to include a range of still wines, with a rosé, a Bacchus blend and a barrel fermented Chardonnay. “Boutinot are investing heavily in Henners as they are optimistic about the future, they can see the direction of the market and want to position Henners as a leading force. However, very sensibly the business needs to be financially and economically sustainable – and so this current business expansion needs to pay for itself before the next phase with the new visitor centre, storage facility and disgorging service in the lower field can start,” commented Collette.


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WINERY PLANNING

David

Estimating power requirements

The peak demand on any system is during harvest due to: ◆ Cooling requirement of juice for cold settling: Practices vary with temperatures ranging from as low as 5°C up to 15°C. Lower temperatures enable longer settling and more compact lees, but require more refrigeration. ◆ Heating juice prior to fermentation: Inoculation below 14°C can give rise to fermentation problems and H2S production ◆ Fermentation cooling: This is determined by the total volume in fermentation and the rate of fermentation. A 14-day fermentation will need half the cooling of a 7-day one. ◆ Heating requirements In order to avoid fermentations ‘sticking’ towards the end. Estimating power is a complex calculation which also needs to include any gain from the cooling system and heat loss (or gain) to the atmosphere. But of all the above cooling and heating of juice can make up the greater part of requirements.

Combined cooling/ heating units

For small wineries, it is common to have a unit that can both cool or heat, but not simultaneously. Two types exist: a reverse cycle heat pump or units with electrical resistance. The

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Heating and cooling circuits

When switching between cooling and heating, combined units require that the connections to all tanks are also opened or closed accordingly. For a large winery this is very time consuming and inflexible, so a twin heating and cooling circuit is preferable. It is however a costly solution and will be almost double that of a setup with a combined unit.

Choice of cooling plate

Internal plates or coils are a budget price option and can also be retrospectively fitted but it is hazardous to use glycol with these because of the risk of leakage into the wine, so any circuit will only be able to run down to 7°C, limiting the cooling ability. Externally mounted dimple plates are the most common type found. They are mounted during the fabrication of the tanks and so prove quite cost effective as manufacturing can be semiautomated. Serpentines require more manual work during fabrication and although aesthetically attractive, cost a lot more for no greater efficiency.

Position of cooling plate

The positioning of cooling plates can have a significant impact on performance. The cooler a liquid the greater it’s density so mounting cooling plates higher is advantageous, as it encourages convection currents. However, the tank has to be full enough for the plates to be in

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latter is much less energy efficient. Obviously, the units can only cool or heat at any one moment, so this needs to be taken into account when calculating the required size of the unit.

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Accurate and reliable temperature control for tanks is one area where compromises cannot be made. Get it wrong and the effect on the wine can be disastrous. Get it right and it is a powerful tool to help the winemaker optimise quality.

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contact. Not only does this reduce flexibility but cooling of juice can only start when the level has risen to the plate. If the plate or serpentine is mounted too low temperature stratification can occur. Below the plate, the temperature will be much lower than above, and when heating the opposite will happen. The simple solution we have adopted to avoid this, is to have a plate running vertically from the top to bottom, at the back of the tank. Plus, as it is out of sight it does not compromise the look of the tank.

Hydraulic circuit design

Refrigeration units require a steady, even flow, to work without problems. Yet requirements in a winery are usually in contrast to this, ranging from all to nothing. A well-designed circuit is essential as without, refrigeration units can cut out. Unfortunately, it is not usually until much later that anyone notices!

Tank control

Manual control of cooling is generally to be avoided. Whilst possible, it is very difficult to control accurately, and with many different tanks each will have its own particularity in how much to open the valve to achieve control. Tank mounted units connected to a motorised ball valve (or solenoid valve) are a cost-effective solution to this, and can be upgraded so that they can be connected to a computer and remote access. There is even an App for that.

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


WINERY PLANNING

Temperature control for wine storage

The investment in establishing a vineyard and the efforts to create top quality wines can easily be undone by poor storage conditions and temperature fluctuations. As external temperatures change the internal temperature in the store must remain at a desired constant; both for storage and secondary fermentations. This is a job for a specialist and Orchard Cooling Ltd are the leading provider of energy efficient cooling plants and controlled atmosphere storage for the orchard fruit sector and are now increasingly providing their service for wine production facilities. “We are already well-known for providing apple and pear storage facilities and have installed systems for three wineries so far. We provide refrigeration and cooling equipment, mainly for the storage areas where it’s important to regulate temperature, but also air conditioning for tasting rooms and offices,” explained Paul Kennett, Refrigeration Systems Designer, Orchard Cooling Ltd. “We can also provide the complete electrical install, including lighting and power for the building. On completion of the project, we provide warranty, maintenance and service backup.” Wine fermentation tanks usually arrive from the supplier with their own temperature control systems. “Orchard Cooling Ltd can install the cold loop for the tanks to connect to the refrigeration circuit. We also provide a maintenance service for the systems,” Paul added.

Secondary systems

Orchard Cooling Ltd provide several options for secondary systems. “This is where the liquid refrigerant which is used to transfer the heat from the substance that is being cooled, to a heat exchanger to be absorbed by a primary refrigerant,” explained Paul. “We offer food safe glycol which is now being used in many new projects as the detoxified ethylene glycol represents a major improvement in the coefficient of performance (CoP). This highly efficient non-toxic secondary refrigerant for process cooling and air conditioning systems also has proven scale and biological inhibitors. In fact, we use it ourselves in all of our secondary systems.”

cooling to heating by warming the glycol. Or there are other systems that can be installed. All other aspects of your build can also be professionally undertaken by our close contacts within the industry.”

Environmentally safe refrigerants

“Many of our customers are turning to more environmentally safe refrigerants. These are commonly known as natural refrigerants and are substances that can be found naturally in our environment, such as C02, ammonia and of course hydrocarbons, which have nearly zero global warming potential and are not part of the FGAS regulations.

Heat pumps

“If the ambient temperature drops and the storage area needs heating, we can install heat pump chillers, that can be switched from

 www.orchardcooling.co.uk  01622 861989 paper-plane info@orchardcooling.co.uk

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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.

New team member for WineGB

WineGB is delighted to welcome new team member Phoebe French. Phoebe, who started her role as membership coordinator on 4 May, will focus on looking after our current, new and potential members, communicating regularly with them, and helping them get the most out of their membership. She will also be performing the vital role of managing the Sustainable Wines of Great Britain scheme. “We are thrilled to welcome Phoebe to the WineGB team,” said Simon Thorpe, WineGB’s CEO. “I couldn’t think of anyone more fitting to welcome newcomers and help existing producers navigate the wide range of benefits they can access from their WineGB membership. Her knowledge and experience of the wider world of wine, combined with impeccable communication skills and passion for the English and Welsh wine industries, will certainly be a huge asset to our membership organisation.” Phoebe boasts an illustrious wine trade and wine knowledge background. After taking a culinary and wine course in Ireland before

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

starting university, she worked at several companies, including Ellis Wines, The Wine Pantry and Luvians in St Andrews. In 2017, Phoebe joined the wine trade magazine, The Drinks Business, becoming deputy editor just two years later. Last year Phoebe passed her WSET Diploma with distinction and was awarded the Louis Jadot Burgundy Prize.

Judging line up for WineGB Awards revealed

Phoebe can be contacted via the WineGB website

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A stellar line up of wine luminaries has been secured to judge the 2021 WineGB Awards. Taking place during the week beginning 7 June, all wines entered into our member’s only annual competition will be judged to international standards of marking by a great mixture of experts in English and Welsh wines. Led by co-chairs Susie Barrie MW and Oz Clarke OBE, the panel has been carefully chosen to represent different spheres of the wine world. Each judge boasts extensive experience in competition judging and professional knowledge of English and Welsh wines. This year’s panel includes: • Susie Barrie MW, Co-chair • Oz Clarke OBE, Co-chair • Rebecca Palmer, wine buyer at Corney & Barrow • Helen McGinn, Knackered Mother’s Wine Club • Beth Kelly MW, still wine buyer for England/Wales at Majestic • Hamish Anderson, buyer at the Tate Restaurant Group • Simon Field MW, wine consultant “We are very excited to be able to reveal this year’s judges, which once again includes a diverse range of communicators and buyers,” said Belinda Mercer, WineGB Awards’ competition manager. “To keep proceedings as Covid-19 safe as possible, Hamish and Simon will be judging for one day each, Beth and Helen will be judging for two full days, and Susie, Oz, and Rebecca will be there for three to select the final trophy-winning wines.” If you have not yet entered, WineGB members can enter their wines via the links in the members’ area of the WineGB website.


DATES FOR THE DIARY 4-13 June 7-10 June 19-27 June 24 June

Welsh Wine Week WineGB Awards judging takes place English Wine Week Announcement of WineGB Awards results

Are you ready for Welsh Wine Week and English Wine Week? Supported by the Welsh Government’s Drinks Cluster, this year’s Welsh Wine Week will take place from Friday 4 to Sunday 13 June. Further information will be available from www.drinkwelsh.co.uk A truly Midsummer event, English Wine Week, will be taking place from 19 to 27 June. Happily falling in line with the lifting of restrictions (due on 21 June), there will be plenty to celebrate! With many looking to staycation this year, English Wine Week not only provides the ideal opportunity to celebrate the vast and ready availability of our wines, but it will also provide a significant boost to wine tourism as producers open their cellar doors to visitors once again. We hope that English Wine Week will inspire more people to get to know our outstanding English wines better, encourage them to buy from local vineyards and help them seek out English delights at their local wine merchants. We hope you will be participating in this annual campaign – remember, the more outlets and vineyards that take part, the more significant the collective impact it will create.

Coming soon: new webinar series Over the last 12 months, we have been overwhelmed with positive feedback from members about the online series of webinars. Not only have they made it easier for producers from all over the country to attend, but members have had a chance to re-watch or catch up with the sessions. All accompanying slides plus recordings are available on the members' area of the website. Covid-19 restrictions have now started to lift around the country however by popular demand, we are continuing with these live webinars and are excited to announce that a new series is coming soon. Titles will include: Business & Marketing ◆ Facebook ads: effective and profitable use ◆ New social media tools and designing effective social media posts ◆ Placemaking: The Power of Ten – generating success for your visitor operation ◆ Business Benefits and enterprise resource planning ◆ The power of design and packaging

Don’t forget to tell us what you’ve got planned. Members can submit their events and promotions on the website. Just head to: www.winegb.co.uk/trade/english-wine-week-2021/

Viticulture ◆ Planning for planting Winemaking ◆ Colour Management: making white wines from red grapes and making rose ◆ Oak ageing/use of barrels ◆ Lees-ageing, riddling and disgorging ◆ Natural wine production Visit the Become a Member section on the WineGB website for the full line up and registration: www.winegb.co.uk/join

Watch it back

Ahead of the new series of webinars, we are highlighting some of the content that has already been covered over the past year. Legal and Tax advice ◆ R&D Tax Credits ◆ Employment Law ◆ Legal Live Q&A ◆ The Legalities of e-commerce Recordings are still up on the website in the members’ area. We are very grateful to our industry partners, Paris Smith, for sharing a wide range of topics that are so valuable to the industry and our members. Thank you also to industry patrons MHA Carpenter Box for their very comprehensive advice on R&D tax credits.

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EDUCATION

Studying wine

> Maddy Seber

> Samantha Williams

April and May in the wine division are busy for all our students and, in particular, our MSc students and final year BA and BSc students as they write up their research projects. With this in mind, this month we focus on two really interesting projects, one in the vineyard and the other involving sustainability and its perception among wine consumers. Along with these pieces, we also highlight the ‘learning during Covid-19' experience of one of our second year International Wine Business students.

Maddy Seber, second year BA International Wine Business Second year life at Plumpton this year has been a test of home learning, wine knowledge and Wi-Fi signal. Having to isolate pretty heavily means that I've got quite good at ordering wine online, along with the rest of the country. Studying said wine however has been a challenge, although rewarding as everything seems to have pulled together in the last few months. Thanks to work experience, I have had fantastic job opportunities (many thanks to The Brighton Wine Company and Laithwaites) and I have also tried to combine my two passions of horses and wine and taught my horse to plough, although not quite neat enough for vineyards yet. I am thoroughly looking forward to year three, hopefully being a little more normal and returning to Paul Harley’s* carefully considered wine tastings (Lidl hasn't quite reached the standards in the meantime). *Paul Harley is Programme Manager for Wine Business

Samantha Williams, third year BSc Viticulture and Oenology When asked to reflect on how Covid-19 has impacted my final year at Plumpton, I realised I’ve experienced a myriad of emotions, challenges and opportunities. Most of us have become accustomed to virtual quizzes and zoom catch ups with friends and family – but online lectures are never gregarious. Whilst the information delivered hadn’t changed as such, our initial lectures were often filled with awkward silences and a new nervousness – somehow it feels more acceptable to answer a question wrong in a classroom environment. That said, we all got better at it. Lecturers used breakout rooms, which enabled us to get a little closer to what we knew as normal.

The news that universities would close throughout the most recent lockdown sent shivers down my spine. My third year project required access to the lab for bud dissections. I was all prepped and ready to go; canes stored, and equipment set up. But for a time, I was simply waiting – waiting to confirm a return date to campus. Questions repeated in my mind: Will I be able to continue the project? Will the canes survive? If I can’t collect data, what else will I do? Communicating with my peers helped, many of whom had to switch from research projects to literature review dissertations. Now that we’re back on-site, it’s easier to identify what was the greatest challenge for me – engagement. I’ve missed discussions with my peers and the sharing of information – after all I’m surrounded by others with a broad range of experience and interests. All things considered, my research project is back on track, I am engaged, my BSc is in sight, and I have a full-time job lined up – I survived the third year during lockdown.

Charles Negus, MSc Viticulture and Oenology The last year has been extremely unusual for everyone. The norms and comforts that we have taken for granted for so long have been completely removed, and how we live and conduct our lives has most likely changed irreversibly. For a student attempting to conduct research in order to finish an MSc, it has created a perverse feeling of both frustration and gratitude. Frustration because the things that a student may require to complete their studies were restricted. The potential of a part-time income, visits to the library to check out an interesting piece of literature for your work, or the supply of willing volunteers for your project have all been hard to come by over the last 12 months. This has resulted in some difficult moments for myself. For example, when my home region was moved into Tier 4 in December it left me scrambling to work out if I had enough data from my tastings or if I would have to abandon my project and start again the following academic year. Thankfully, however, robust support was in place. I am grateful for the incredible effort that everyone has put in to see this year through, and it speaks volumes about the people who supported me. Moreover, I am incredibly grateful for the opportunity I had to receive the Hazel Murphy MSc Scholarship for Sustainability Research. As a result of this and all the extra free time I had, I believe (or at least hope) I will be able to publish a key piece of work regarding how the perceived sustainability of a wine affects an individual’s emotional response to that wine.

 www.plumpton.ac.uk

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> Charles Negus


i

e Seely, Wine n n D i re

ton Pa rk r, E x cto

Meet the people behind the wines

Co r

CAREERS PROFILE

French-born winemaker Corinne Seely believes she has one of the greatest jobs possible and for her English wine means innovation, freedom, challenges – and the future. Corinne Seely's immense patience and 10 years of trials, on top of a long international career in winemaking has enabled Corinne to build an extensive library of reserve wines at Exton Park in Hampshire to create a unique trio of Reserve Blend sparkling wines, achieving consistency of style regardless of the unpredictable conditions experienced each year.

What does your job involve and what do you love about it? As Director and Head Winemaker at Exton Park Vineyard I oversee the entire process of creating our wines, from pressing the grapes to composing our reserve blends – I hope I combine art and science to create wines that flourish from our English climate. I love having the opportunity to create such a diversity of different wines from our single vineyard, just by blending the reserve wines in a different way. I also love making people happy and cheerful by sharing and enjoying our wines.

How did you become a winemaker?

I am French so I grew up in a family who likes to cook, to eat and to drink. My fascination in the terroir, the soils and what can be extracted from them, played an important part as well. So, the combination of these interests naturally drove me to become a winemaker. However, it was quite difficult to convince the headmaster at the time because I was a woman in a male-dominant industry and not from a wine region (I am originally from the ‘Hauts de France’). But I was determined so studied hard, was successful and qualified at the Institut of Oenology of Bordeaux. My winemaking journey started at Chateau Lynch-Bages in Bordeaux before becoming one of the youngest women winemakers at the head of a Grand Cru Classé at Domaine de Chevalier. I then became what is known as a “flying winemaker”, travelling the world making wine for many years before becoming a consultant winemaker. My career as freelance consultant has also taken me around the world, to Australia, the Languedoc and the Douro, before discovering England.

phase and entering a third phase where vineyards and winemakers aspire to premium positioning. However, compared to the international competition, English sparkling wines still have everything to develop. These competitors have a longer and more successful trading history. Their initial investments in vineyards and wineries are already paying off, leaving them free to develop market penetration.

Do you have any tips for women wanting to have a career as a winemaker? I believe this job to be one of the greatest jobs possible. There are always challenges in any job, particularly when you are a woman in a male dominant industry. So, my advice is to never feel despondent whatever challenges you face, do not be afraid to roll up your sleeves, be open to learn every day, meet people, understanding the secret of the terroir – and be patient.

Any favourite English wines?

English wine for me means innovation, freedom, challenges - and the future. There is good healthy competition between the different vineyards in England, which is rather pleasant. There are plenty of good, and different styles of wine in England. I cannot possibly name one vineyard above another – as they all have their merits.

If you have any spare time what do you like to do?

Travelling to discover and to learn more… let’s hope that we can do this again soon.

What is great about making wine in England?

I believe in the idea of terroir. I believe that there is always something to find and define. My winemaking philosophy is to try to minimise any intervention, to let the vineyard speak for itself. Making quality wines in some places can be quite challenging and England has been my best challenge ever. It is not an understatement to say that the English weather can be completely unpredictable and that you can have four seasons in a day. However, making wine in England and especially here at Exton Park is an art and always an innovation.

How do you see the future of wines from England?

The English Wine industry is relatively new compared to some others, but it is blossoming and being recognised. It is also now moving on from the second

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MACHINERY

Time to strip off Very soon vineyards will be in the ‘thick of it’ as rapid vegetative growth can result in dense untamed canopies. Vineyard finds out from some of the UK’s leading vineyard managers their techniques, timings and methods for leaf removal in the quest to achieve vine balance. One of the many challenges for vineyard managers, especially in high vigour sites, is achieving vine balance, with just the right amount of vegetative growth to ripen the appropriate crop load. Too much vegetative growth can result in a damp microclimate and a favourable environment for fungal diseases – but too few leaves reduce the leaf area for light interception and photosynthesis. Leaf removal by hand is effective but labour intensive, but there is now a range of mechanical options for leaf removal and vine trimming. “Achieving vine balance is an ongoing task throughout the season, starting with winter pruning, sucker removal, shoot thinning and positioning, leaf removal, trimming, and cluster thinning,” explained Duncan McNeill, Viticulturist. “In my experience leaf removal – and most importantly its timing – is a key aspects of canopy management and critical to achieving a high quality, fully ripe, clean crop.

> AWS Stockmeyer Vine trimmer two row

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“The exposure from leaf removal is particularly important for the Burgundian varieties used in still wine production. It reduces berry acidity, as the heat on the berries encourages metabolism of malic acid, and it reduces berry size which improves the skin to pulp ratio for still wines. Exposure makes the berry skin more robust as it encourages the development of carotenoids in the skin cells – which gives them more elasticity, making them less prone to splitting. And finally, it improves production of anthocyanin compounds for colour in Pinot noir,” added Duncan. Jon Pollard, Vineyard Manager at Gusbourne Estate uses early leaf removal. “Ventilation, by opening the canopy is key to reducing disease, and getting sunlight into the bunches to improve ripening. Importantly an open canopy is less favourable for Spotted Winged Drosophila.” At Ridgeview Estate Vineyard Manager Matt Strugnell uses leaf removal,


MACHINERY

> Provitis vine trimmer “to reduce humidity in the fruit zone to reduce the risk of Botrytis. It allows evaporation of free moisture which lowers the risk of downy mildew, and less shading can help reduce the risk of powdery mildew. Leaf removal increases sunshine interception which assists with floral initiation and allows for better spray coverage. In red grapes we also remove leaves during ripening as a measure for Drosophila suzuki,” explained Matt. Fred Langdale, Vineyard Director, Exton Park finds the main advantage of an early leaf strip, “is to help dry the caps off the flowers.”

Timing of leaf removal

“It’s important to start leaf removal early, especially for still wines, and that is between 50% - 100% flowering,” advises Duncan. “This reduces berry size as it delays the process of cell division following fruit set. The result is a smaller berry and a yield reduction – but this is required if aiming to reach 90-95 °Oe (Oechsle) sugar levels in burgundy varieties in the UK. “We are now able to apply our last Botrytis spray at pea-size berries, and last fungicide spray at end of August – and leave fruit hanging until mid or late October without any Botrytis. This is partly due to well-timed leaf stripping allowing for early exposure and build-up of carotenoids in the skin cells making them less prone to splitting. If leaf stripping in August, when the berries are older and starting to soften, the berry skins will easily get sunburn and be prone to damage. I use the analogy of a 40 year old person wearing short trousers on summer holiday for the first time without sunscreen – they will definitely get sun burn,” Duncan exclaimed. “At Gusbourne we remove a portion of leaves on both sides of the vines at the very end of flowering. We do this for both our still and sparkling wines, and by machine. Closer to veraison we will re-assess whether we need to remove some more – the answer is usually yes. Depending upon the density, we either use the machine or do a light hand leaf pluck – especially in still wine areas which we may coincide with a bit of fruit thinning if necessary,” explained Jon “At Ridgeview we leaf strip towards the end of flowering, mainly because the machine we use is better suited for use before pea-size berries. Also, the machine is very good at removing detritus from bunches at the end of flowering. However, we also leaf strip by hand in our Pinot noir and Pinot meunier as a preventative measure for D. suzukii, during ripening, as this

can’t be done with our machine. We then mechanically leaf strip just before picking to increase efficiency,” commented Matt. Kevin Sutherland Vineyard Manager and Winemaker, at Bluebell Vineyard, does not necessarily carry out early leaf removal on all varieties. “I do mainly the Chardonnay, the Pinots and the Ortega. We de-leaf the Chardonnay when the fruit is about 4mm or 5mm, in the blocks that have a dense canopy first – but only the morning side of the canopy. This first de-leaf is a light removal of the canopy about 40%, to allow drying of the fruit zone, better air flow and spray penetration to the fruit. Closer to veraison we will try and do a 90% removal of the leaves within the fruit zone across all varieties – but we never achieve this,” Kevin said. However, Darryl Kemp, Vineyard Manager, Simpsons Wine Estate does not generally carry out any leaf removal. “We did a small trial by hand in 2018 on Chardonnay and Pinot noir, either one side, two sides, or no leaf removal, and concluded that the no leaf removal trial was the best in terms of balance and flavour, it was on par with the one sided, but the two-sided removal was considered the least favoured in regard to balance, flavour and ripeness. The yields in 2018 were extremely high and the leaf stripping may have lowered the functioning photosynthetic leaf area – maybe too much for the given yield that year. We have continued to assess as we don’t typically have dense vegetative canopies in a typical growing year. We haven’t ruled out leaf removal for the future as our vines get older and we come to understand the site better and the resulting wines made from them, but I would do so by machine if it was to be a regular process. For disease prevention I would remove flowering detritus by mechanical means over straight out leaf removal. I do use the side trimmer to remove bunch-line leaves to a degree, at the time of trimming – but not to the same level as a dedicated leaf remover machine or by hand,” explained Darryl.

Mechanical vs hand removal

Duncan McNeill carries out both mechanical and hand leaf removal. “I found that hand removal was costing £350 per acre, which is approximately 11% of our overall annual growing costs. But mechanical stripping needs to be done carefully during flowering when the inflorescences are very light – it is easy to suck the bottom tip of the flower into the machine. I tend to go mechanically as a first pass and then follow up by hand – in >>

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MACHINERY

> Orizzonti vine trimmer at Simpsons Wine Estate supplied by Kirkland << order to strip away 100% of leaves in the fruit zone on just one side of the canopy. Taking leaves from both sides of the canopy during flowering removes too much leaf area so that there is not enough photosynthesis to provide the energy for fruit set,” commented Duncan. Duncan removes leaves on the west side for Burgundian varieties to expose the grapes to the most intense afternoon sun. “This really helps TA (titratable acidity) levels. But for Bacchus I strip on the eastern side, as I don’t want to lose too much acidity and end up with a flabby wine as Bacchus degrades its acidity far quicker than Pinot noir or Chardonnay. This is something I have done in the last three years, as I have seen Bacchus acidity getting lower each season,” Duncan added. “At Exton Park I like to get into the east facing sides of the vines just after flowering. I want to get the morning sun onto the fruit to dry it and encourage bud initiation. We then leaf strip the west facing sides around four weeks after flowering,” added Fred.

Leaf removal and vine trimming equipment

“For leaf removal at Gusbourne we have a Collard, which uses pulsated air to shatter the leaves and also an ERO leaf plucker. The Collard is great, but we find the timing is critical. If we leave it a bit late, the petioles can whip the skins of berries, causing damage and scaring. This can then be problematic if it rains during late ripening – these scars are weak points which are likely to split and allow disease to creep in. However, the ERO gives us a bit of security – if we are running behind it can cover the areas that are a bit further on in terms of fruit setting and berry swell. For hedging and trimming we use a double row ERO and find it very efficient and it covers the ground quickly. The only downside is weight, so we counterbalance with a mulching mower on the back of the tractor,” commented Jon. “I use a VBC, an Italian manufactured leaf remover supplied by BR Strathern, based in Essex. It is excellent, good value, and they are very quick to issue any replacement parts. I also use their mechanical bud rubbing machine and their canopy trimmer,” said Duncan. “At Ridgeview I have used a Collard leaf stripper since 2007 – and I believe it was the first one in use in the UK. Its main advantage is that the amount of leaf removal can be controlled – that is the width of the removal

zone and the number of leaves within that zone. The defoliating head is also moveable and can be angled, so it can work slightly above the fruit improving visibility at picking. Another big advantage is the ability to clean bunches out after flowering, which we find is beneficial for early botrytis control. The only disadvantages are that it takes some time to set up on the tractor and because it uses compressed air it cannot be used from pea-sized berries through to veraison. However, I have learned to do more leaf removal early on which carries us through for the rest of the season. We also have a BMV vine trimmer which is very good, and it is easy to change the geometry as it’s being used,” added Matt. “At Bluebell we have a mechanical leaf remover, an AWS Stockmeyer – a single unit with head that is able to flip over – to achieve the first pass. However, I prefer to do the second pass by hand, when the fruit is becoming soft, to avoid any damage that could allow Botrytis in. We have a top and double side trimmer, which will trim one row in one pass providing the wire lifting has been completed well. I find that trimming is very quick and effective in reducing the unwanted excess vigour. Timing is important, we will look to complete the first trim just after flowering, as the canopy is just passing the top of the trellis,” explained Kevin. “At Exton Park we have recently purchased a Collard leaf stripper, and the plan will be to use the Collard for all the vineyard. Leaf stripping by hand will always be better than by machine, as hand stripping is just more precise. However, on an area like ours, hand leaf stripping is labour intensive. I consider the Collard as one of the better mechanical leaf strippers, and the machine will recover its costs very quickly over hand stripping. We use a Provitis vine trimmer – it’s easy and very practical to use. We would never be able to get across the vineyard if we were using handheld hedging shears,” Fred added. “At Simpson Wine Estate we trim and hedge with a double sided Orizzonti. We do two half sides and the tops, with a mower mounted on the back, to be more productive and to mulch down the trimmings for rapid breakdown or carry out under-vine weeding at the same time. I also configured the trimmer with reciprocating side knives to limit the amount of cut leaf particles and trash deposited within the canopy – and to allow closer trimming without bunch or wire damage. The topping cutters are rotor blades,” added Darryl.

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