Vineyard September 2022 by KELSEY Media

VINEYARD CONSULTANTS • Vineyard sales & acquisition • Planning applications • Business plans • Environmental schemes • Grants • Matthew Berryman 07710 matthew@c-l-m.co.uk765323 INSIDE The accidental vineyard The nature of regeneration How much is your vineyard and winery worth? Time to invest SEPTEMBER 2022 Vineyard and winery opportunities, see pages 18-21 ™

FREE TO ALL ATTENDEES

You will be able to meet with industry experts, learn about new technology and view demonstrations of the latest machinery. Come and taste some of the UK’s best wines – up to 100 di erent UK producers are making their wines available for tasting on the day.

The Vineyard & Winery Show will provide vineyard owners, winemakers and growers with a fantastic opportuni to keep up to date with the latest technology, meet with suppliers & allied trades that are supporting the industry as well as having the chance to network with key players in the UK wine marketplace.

FREE SEMINARS & WORKSHOPS Giving you the chance to learn from industry leaders and hear about how they built their businesses. Expert speakers will cover viticulture, winemaking and marketing topics.

The Vineyard & Winery Show is an unmissable event for anyone working in viticulture in the UK and abroad.

In association with REGISTER YOUR TICKET For viticulturists in Great Britain 2022 Register for your free ticket to a end at www.vineyardshow.com SEMINARS | WINE TASTING | MEET INDUSTRY ADVISORS 23rd November 2022 Kent Event Centre, Detling, Maidstone, Kent ME14 3JF Sponsored by Vitifruit Equipment Sales and Hire

VINEYARDwww.vineyardmagazine.co.uk Kelsey Media, The Granary, Downs Court Yalding Hill, Yalding, Maidstone, Kent, ME18 6AL 01959 541444 EDITORIAL Editor: Christian Davis vineyard.ed@kelsey.co.ukDipWSET GRAPHIC DESIGN Jo FlairLeggCreative Design jo.legg@flair-design.co.uk ADVERTISEMENT SALES Jamie jamie.mcgrorty@kelsey.co.uk01303McGrorty233883 PHOTOGRAPHER Martin www.countrywidephotographic.co.ukApps 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 MARKETINGSUBSCRIPTIONMANAGER: Nick McIntosh SUBSCRIPTION MARKETING DIRECTOR: Gill PRINTSENIORMANAGER:SUBSCRIPTIONLambertMARKETINGKateChamberlainPRINTPRODUCTIONMANAGER: 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 2022 © 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. globe-asia vineyard.ed@kelsey.co.uk twitter @VineyardMagGB facebook VineyardMagGB 8NEWSLandmark farm support scheme in Wales 10 Uncommon partnership with Kent Wildlife Trust 12 Virgin Wines see 51% rise in sales of vegan wines 14 Hampshire Fizz Fest welcomes 1,000 people 18 Established vineyard at the heart of rural Dorset 26REGULARS Matthew Jukes The French connection has a profound effect on our nation’s wines, and it is something to be celebrated. 35 The agronomy diary Make the most of a promising crop. 36 A viticulturist's diary Czech mate. 39 The vine post Processes to prepare ground for planting. 52 Fining before fermentation 54 Representing you New faces at WineGB. 57 Machinery Fully autonomous GPS sprayer. 32Features Crazy making wine in Denmark In Denmark the land of fairy tales – the Emperor’s New Clothes, The Princess and her Pea – Tom Christensen is making wine. Front cover image: An established vineyard in the Piddle Valley in Dorset has come to the market through Savills iti t i ts in G t B t in VI N E YAR D www.kelsey.co.uk

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Features The nature regenerationof Jo Cowderoy speaks to some of those practicing regenerative viticulture to find out the benefits of a more soil focussed and holistic approach. New grounddivisiontechnicalhitstherunning A conversation at the 2021 Vineyard & Winery Show was the catalyst for a new business that has begun offering a full supply and installation service to wineries. In conversation... George Martin is the Wine Buying Manager, looking after Italy, England, forEasternGermany,Sparkling,AustriaandEuropeOcadoRetailLtd.

CONTENTS

The vineyardaccidental The Mounsey's were looking for somewhere close to the sea to live and maybe have a few sheep. A chance visit to a nearby vineyard changed all that.

6 Send byandthoughtsyourcommentsemailtovineyard.ed@kelsey.co.uk

At the time of writing, it remains hot, humid and rainfree in many parts of the UK, especially the south and south-east. Rain is forecast – desperately needed for the arid south east – but possibly not the right sort of rain!

C Drought rules

The water companies have taken a lot of flak, some of it justifiable. Long term investment in infrastructure – pipes, pumping stations, etc, not forgetting actual reservoirs, has been sadly lacking. Yet shareholders in these water companies, some of them foreign owned, still seem to get their generous dividends.

The warmer climate, sort of suits English/Welsh wine producers – to an extent. But the vines still need water to swell the bunches.

editorFromthe

As so often happens, the Government does too little, too late. But, I suppose to be fair, this summer has been exceptional. Nevertheless, the climate and our weather, appears to be getting warmer and drier. If we do not get significant rainfall in the autumn and winter to refill the aquifers and reservoirs, we could be in even bigger trouble nextClimateyear.change/global warming has been likened to a supertanker travelling at speed that needs to drastically change course. It's going to take a long time to slow things down and turn it round… So, we wait and hope. Drought rules. Maybe it’s time to research and choreograph native American rain dances… Strictly come winemaking.

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Short, sharp, intermittent, showers which will just run off some of the parched ground, rather than ‘proper’ more, sustained, rainfall. Countries such as Australia and California, which you'd expect to have sufficient resources and experience to combat fires, have been badly caught out. Even in classy Bordeaux, parts of Spain and Portugal, firefighters have had their work cut out. It’s not just the threat of actual vineyards going up in smoke but the possibility of tainted grapes from smoke wafting from nearby forest fires.

WE ARE VITICULTURE. WE ARE VINE-WORKS.COMVINE-WORKS.01273891777|SALES@VINE-WORKS.COMESTABLISHMENTMANAGEMENTRETAILVINE-WORKS

SEPTEMBER 2022 | VINEYARD NEWS

Landmark scheme in Wales

Feedback has been key in helping adapt the Scheme proposals so they work for all Welsh farmers.Theminister said: “The Sustainable Farming Scheme has been designed to support what our farmers do best; sustainable farming and producing food in harmony with the environment. I want to see this Scheme drastically improve our biodiversity and strengthen the Welsh farming sector.“Wewill rely on the commitment and expertise of the Welsh farming sector to deliver Net Zero and to halt and reverse the decline in biodiversity. The Scheme is designed to support farmers with this important role whilst at the same time helping them to continue producing high quality food to high production standards.

◆ Grow crops to reduce the amount of feed they buy in (Optional) ◆ Establish new horticultural enterprises within existing farm businesses (Optional)

farm support

◆ Complete an annual benchmarking selfassessment to improve business performance (Universal) ◆ Restore damaged peatlands through ditch blocking, or re-establishing vegetation (Optional)

The(Collaborative)WelshGovernment wants to engage with farmers from across Wales to understand how the proposed actions could work on their farms as part of the next phase of co-design. To help farmers carry out the actions, support will be offered through an advisory service, as well as training and farmer-to-farmer knowledge sharing.Payment

A decision on how the final Scheme will look will not be made until further consultation on the detailed proposals and the economic analysis has been presented in 2023. This will include modelling the actions in the Scheme and assessing how the actions support farmers to produce food sustainably.

> Minister for Rural Affairs and North Wales, and Trefnydd Lesley Griffiths

“The scheme’s sustainability credentials are the basis for a prosperous future for agriculture in Wales and we want to see this help the industry to capture more of domestic and international markets.“Today’s announcement presents these proposals in significantly more detail than has been shared previously. This includes outlining the structure of the Scheme, details on proposed actions, and the process through which farmers can“Theapply.climate and nature emergencies threaten the sustainability of agriculture and present the most serious risk to food security both globally and locally. We must respond to this if we are to ensure we have a sustainable and resilient agriculture sector for generations to come and one of my intentions for publishing the outline of the Scheme now is to help the industry plan for the“Thefuture.sustainable production of food and actions to deliver environmental outcomes are complementary, not competing, agendas.

Actions to support the sustainable production of food, improve biodiversity, and strengthen the rural economy are part of proposals published, which outline the next steps in designing Wales’ landmark future farm support scheme. The Sustainable Farming Scheme proposals are said to signify a major change and will be key in supporting Welsh farmers to play a leading role in delivering a more resilient environment and a more resilient rural economy. Financial support will be provided for the work farmers do to meet the challenges of the climate and nature emergencies alongside the sustainable production of food.

The proposed actions include support to:

As part of the co-operation agreement with Plaid Cymru, a transition period will be introduced so stability payments will continue to be a feature of the Sustainable Farming Scheme throughout and beyond this Senedd term.

Rural Affairs Minister, Lesley Griffiths has thanked the industry for working with the Welsh Government to design the Scheme and has encouraged farmers to continue to engage.

◆ Support farmers to work together across catchments to improve water quality

“Farming is vital for Wales and plays a key role in supporting our economy and rural communities. I firmly believe the Sustainable Farming Scheme offers a real opportunity for positive change, and with the support it will provide we can help the sector prosper. “We will be engaging with the sector during the next stage of co-design before consulting on the final proposals next year. I have always said I want to work with our farmers to ensure this Scheme works for them and our nation.”

rates are being informed by Welsh Government modelling and economic analysis which is still being undertaken.

The actions in the scheme are set out under five characteristics which show the variety of ways the Welsh Government wants to support farmers to help them deliver a wide range of outcomes alongside the sustainable production of food. These include working with farmers to help them adapt to changes in the environment or market, helping them make the best use of their resources and supporting them to become more efficient, lowering their greenhouse gas emissions and enhancing existing carbon stocks through sequestration. A baseline payment will be made to farmers for undertaking a set of Universal Actions which can be delivered by farms across Wales and go above and beyond what is required by legislation. Additional payment will be available for farmers who choose to undertake extra Optional and Collaborative Actions.

◆ Manage and enhance habitats across at least 10% of the farm, or create new habitat features where habitat does not exist (Universal) ◆ Ensure necessary biosecurity measures are in place to reduce risks of spreading disease, including the provision of wash stations and ensuring farm boundaries are secure to prevent straying stock (Universal)

◆ Turn to page 28 for feature on Welsh vineyard Velfrey.

9 To discuss your project in more detail email enquiries@kenward.co.uk or call 01403 210218 www.kenward.co.uk 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. ENWARD Purchase direct from the UK Importer: ■ Cultivators ■ Vine Trimmers ■ Soil Aerators ■ Hedge forforEquipmentCuttersVineyardsEquipmentVineyardst:01892890364•e:info@lameng.com Lamberhurst Engineering Ltd• Priory Farm Parsonage Lane• Lamberhurst• Kent TN3 8DS www.lameng.com WINE & CIDER MAKING EQUIPMENT Grape belt elavatorPeristaltic pump www.vitikit.com info@vitikit.com 01395 233031 Destemmer WiFi & InternalThermostatSpectrumBluetooth280-760nmupto40Cbatteryandmicro USB Low maintenance Exceptional wine is the result of the best-quality grapes and cuttingedge winery technology matching your precise requirements. SRAML fully exceptionalthat:bottlingsmartcomprehensivewine-makingandsolutionsarejustDesignedforyourwinery.Pneumatic press Introducing Smart Analysis, Vitikit have teamed up with DNAPhone, an innovative company with a clear vision to revolutionise the world of rapid analysis and diagnostic tests. Get in touch for more details. SEPTEMBER 2022 | VINEYARD

Uncommon partnership with Kent Wildlife Trust

T: 01304 842280

Henry Connell, co-founder of The Uncommon said: “We are very aware that the future successes of the English winemaking industry are interlinked with the climate warming we’ve experienced recently. This makes supporting our local communities and environment of paramount important to us, to help mitigate future“We’redamage.”unbelievably proud to support this pioneering project as well as other nationally important but locally delivered ‘wilding’ projects going forwards. This is just the beginning, but we hope it inspires others to break tradition for the better.”

NEW SITE NEW STYLE A WHOLE NEW EXPERIENCE VISIT OUR AGRICAREUK.COMWEBSITENEWAT SEPTEMBER 2022 | VINEYARD NEWS

English winemaker, The Uncommon, has announced a new partnership with Kent Wildlife Trust, as the charity welcomed the UK’s first wild bison as part of Wilder Blean, a ground-breaking conservation project that hopes to slow the climate crisis.

Kent Wildlife Trust claims to be the county’s leading conservation charity and manages more than 80 nature reserves across Kent, ensuring the landscape is protected and enhanced for wildlife. Kent Wildlife Trust, in association with The Wildwood Trust, reached a pioneering conservation project milestone by releasing European bison into an ancient woodland in Kent. The bison are ‘eco-system engineers’ which means they will restore life to the woodland through their natural behaviours and create a more climate resilient landscape within West Blean and Thorden Woods – located 10 miles from The Uncommon’s vineyard. This is the first-time wild bison have roamed in the UK for thousands of years.

The Uncommon is the UK’s first Certified B Corp wine brand and received one of the top three scores in the drinks industry largely thanks to its fully domestic supply chain. It is committed to supporting ‘wilder’ approaches to conservation to help protect the natural environment for future generations.

Agricare

The Uncommon pledges to donate at least 2% of its revenue to charitable conservation projects over the year ahead. The team will also be giving their time to volunteering opportunities, as well as getting customers involved with fundraising and promotional activities.Tamarin Ward, Director of Fundraising, MarComms and Advocacy at Kent Wildlife Trust said: “We are delighted to be partnering with The Uncommon as we welcome Kent’s newest wild residents, our amazing bison, into Blean’s ancient woodland. An important part of Wilder Blean is community engagement; we want all of Kent to love the bison as much as we do, and value them and their amazing work as ‘eco-engineers’. To have the support of The Uncommon, a beloved local business that values the importance of wilding and how crucial it is to mitigate the nature and climate crises, is exactly what we want for Wilder Blean. We’re so excited to see where this partnership takes us as we work towards a wilder future for Kent.” UK Ltd, Cooting Road, Aylesham Industrial Estate, Canterbury, Kent CT3 3EP E: sales@agricareuk.com www.agricareuk.com

◆ Agri-tech solutions.

◆ Crop production

passionexcellencefor Bottling and

A voucher scheme, offering food and drink businesses 75% funding towards projects worth up to £20,000 with leading research organisations, has been launched by Growing Kent & Medway.

SEPTEMBER 2022 | VINEYARD

Sophie Packer, Innovation Growth Manager for Growing Kent & Medway and University of Kent, said: “Growing Kent & Medway has invested in three new state-of-the-art research facilities. This means we now have modern facilities to match the world-leading expertise and capabilities in our region and are able to deliver a wide-range of technical projects for the horticulture, food and drink sectors. “We hope these vouchers encourage people who may not have worked with a research organisation before, to get in touch and find out how our technical teams can help grow their business through innovation.”

The research projects funded by the vouchers can help with challenges in:

◆ Food processing

£15,000vouchersresearch

The Business Innovation vouchers are designed to open the doors to three new research centres in the Kent and Medway region. The scheme will make technical support more accessible for start-ups, micro, small and medium-sized businesses. More than 40 vouchers, each worth up to £15,000, are available to plantbased food and drink companies and businesses related to horticulture across the supply chain in the Kent and Medway region.

◆ Packaging

Robert Saville, Innovation Growth Manager for Growing Kent & Medway and NIAB, said: “Whether you would like to test new products in a food laboratory, or trial new technology in horticultural production systems, we have specialists on hand who are able to help. “We will work with businesses to explore the types of research support that could benefit them and connect them to the right facilities expertise to help drive their business forward.”

The vouchers can be used to work with the following research organisations: GreenTech Hub for Advanced Horticulture and NIAB; Medway Food Innovation Centre and University of Greenwich; The Biotechnology Hub for Sustainable Food and Drink; and University of Kent

The Biotechnology Hub for Sustainable Food and Drink

The Business Innovation vouchers are awarded on a competitive basis, with the best ideas receiving funding. To apply, you must first complete an ‘Expression of Interest’ form and discuss your business or project ideas with a support manager at Growing Kent & Medway. Applications close on 3 October. Growing Kent & Medway have a range of grant opportunities for business-led innovation, for more information visit: www.growingkentandmedway.com/funding/grant-funding/

MachineryPackagingfortheWineIndustry

◆ Producing high-value compounds from plants

Upgraded website

Lyme Bay Winery has expanded its rum portfolio with the addition of an eightyear-old golden rum.

Virgin Wines sold 1,149,869 bottles of vegan wine in 2019 compared to 1,735,730 bottles in 2021.

“Demand for vegan, organic and biodynamic wines has grown as more consumers adopt eco-conscious and healthier lifestyles. It’s great to see that the desire for top-quality vegan-friendly wines is growing so strongly and we have every reason to believe that this will only continue.”

Virgin see 51% rise in sales of vegan premiumOpportunitywinesforspirits

Jack Ratt Lugger Golden Rum: A blend of four destination rums from Barbados, the Dominican Republic, Venezuela and Panama, all are aged for eight years before being blended together in ex-Bourbon wooden casks where they marry together for around six months. With an ABV of 40%, Lugger Golden Rum is said to have aromas of spice and earthy notes with a smooth front palate, a lingering finish and gentle heat.James Lambert, managing director/winemaker of Lyme Bay Winery said: “We have been looking forward to the day when we can release this South American Golden rum onto the UK market. We see a significant opportunity for premium spirits in the UK, and Lugger Golden Rum is a great addition to our portfolio. You can enjoy its full flavour over ice or mixed in any cocktail, it’s an incredibly versatile rum and the slow natural maturation gives a deliciously creamy, honeyed, softly spiced expression”.

The Wine and Grape Trading site has been upgraded, so that you can now sign up (for free) to receive alerts when someone posts a new item in an area you are interested in. So you will hear when new grapes are for sale or bulk wine etc are made available: www.wineandgrapetrading.co.uk

The name ‘Lugger Rum’ originates from the name given to the fishing boats that would have been used to smuggle contraband into Lyme Bay in the 18th Century.

Jack Ratt Lugger Golden Rum is available in 70cl and 5cl from Lyme Bay Winery and Master of Malt.

Sophie Lord, Virgin Wines’ Head of Buying, said: “It’s not surprising to see such a rise in vegan wine sales. Over the last decade, far more alternative wine fining methods have been found, allowing winemakers to move away from the traditional methods that are unsuitable for vegans.

NEWS

Wines

Sales of vegan wine have increased by 51% in the last two years, according to data released from Virgin Wines. The online retailer has an extensive collection of more than 400 vegan wines sourced from independent winemakers. Demand for its vegan wines has shot up, with a 51% rise in sales between 2019 and 2021.

13 Agricultural Lime Agricultural Compost www.wineandgrapetrading.co.ukLookingforgrapesorwine? • Free to look • £10 per listing • No commission Updated for 2022: You can now sign up (for free) to receive daily alerts when new posts are uploaded SEPTEMBER 2022 | VINEYARD

Hampshire Fizz Fest welcomes 1,000 people SEPTEMBER 2022 | VINEYARD NEWS

Helen McGinn, TV wine expert, best-selling author and Hampshire resident, said: “I was thrilled to open this year’s Vineyards of Hampshire Fizz Fest. It’s always an unmissable event on my calendar and this year it exceeded expectations. Well done to everyone who took part, showing almost 1000 people what fantastic wines we have on our doorstep!”

Held in Black Chalk’s vineyard circle, the day saw visitors from Hampshire soak up the sun and sample a selection of Hampshire’s finest food producers. There was also a chance to visit the state-of-the-art winery, sample local wine from Black Chalk, Cottonworth, Danebury Vineyards, Exton Park, The Grange, Hambledon, Hattingley, Raimes, Louis Pommery England at the VoH tasting marquee and learn more about the art of wine-making and tasting with a selection of masterclasses. Guests took advantage of the ample hay bale seating amongst the cool shade provided by the vines to sip their wine and enjoy food from the various Hampshire Vineyards.

Denbies’ Wine Library

The eighth edition of Vineyards of Hampshire (VoH) Fizz Fest took place at Black Chalk Vineyard in Hampshire, on the 24 July, and welcomed 1,000 people.

The latest addition to Denbies hotel is the ‘Wine Library’ lounge, adjacent to the restaurant. The design of the Wine Library reflects all aspects of the wine making process. The curvature of the building is said to replicate a wine barrel, together with a wall lined with antique riddling racks. The main feature of the Wine Library is the floor to ceiling wine wall, displaying a range of Denbies’ vintages dating back to 1993. An Enomatic wine machine is the central focus of the wall, where customers can select from a choice of wines to taste by the glass. The library is seen as the perfect spot for hotel residents to unwind and enjoy the tranquil surroundings of the estate. It can also be hired for exclusive use for tastings and private dining. Denbies Vineyard Hotel opened in September 2019. The hotel is said to offer an oasis of calm with its prime location in the heart of the Surrey Hills wine country, just one hour from Central London. Views overlooking the 265 acres of vines, North Downs Way and the iconic Box Hill set the scene for this. The vineyard itself offers seven miles of public footpath, which includes part of the North Downs Trail, making this a nice destination for those seeking a serene stay. Denbies Wine Estate in Dorking claims to be one of England’s largest single estate vineyards. With 265 acres under vine, it has a production capacity of one million bottles. The first vines were planted on the estate in 1986. The estate in Dorking was founded by the White family in 1984. It continues to be owned and managed by the next generation, Christopher White, Denbies CEO, who has been at the helm for more 20 years. The Vineyard Hotel boasts: 17 en-suite bedrooms; the Orangery vineyard restaurant; the Wine Library lounge; all weather outdoor dining facilities; landscaped gardens. It is built to achieve carbon neutral status.

VOH’s flagship event highlighting Hampshire's premier vineyards showing more than 20 sparkling and still wines to taste, was opened by TV wine expert, Helen McGinn, on Sunday afternoon.

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For businesses with a turnover of more than £2.5m per annum (including duty, excluding VAT), the process for applying for a logo licence remains unchanged with contact made via logos@drinkaware.co.uk Green Canopy (QGC) initiative. A beautiful bench, made from Stopham Estate oak has also been erected on Woodcote Lane so that locals and walkers can sit, take a break and look at the clump, which thanks to the mix of trees planted will make for a breath-taking site in years to come.

Systems, the Stopham Estate and RH & RW Clutton strongly encourage anybody visiting the area to stop by the site, which looks particularly spectacular on a summer’s evening.

“The profile of the alcohol drinks industry has evolved considerably over the last few years, with many smaller producers and re-sellers emerging. Making the Drinkaware logo licence more accessible in both cost and convenience is a positive step in supporting them to show their commitment to reducing alcohol harm in the UK.”

Collaboration and contribution to Her Majesty’s legacy

Drinkaware makes new logo licence for small producers available through its online shop as part of ongoing commitment to make information and advice as accessible as possible. Drinkaware, the independent charity which aims to reduce alcohol-related harm by helping people make better choices about their drinking, recently launched a logo licence of £50 + VAT per year for alcohol producers or retailers with a turnover from alcohol sales of less than £2.5m per year (including duty, excluding VAT). This is now available to access and purchase through the Drinkaware shop. The logo licence demonstrates a commitment to supporting the public in accessing the key facts about alcohol and promoting the UK Chief Medical Officers’ low risk drinking guidelines. It is also used to signpost people to the Drinkaware website, where consumers can find more information and advice about alcohol, learn about its impact on their health and get support to cut back their drinking if they need to.

Drinkaware logo licence for small producers now available

> The Landmark team with Sir and Lady Barttelot officially opening the bench with some Stopham Estate sparkling wine

The collaboration and contribution are particularly fitting for Landmark Systems which, through Founding Director Nigel Parsons was re-awarded the royal warrant earlier this year. Mr Parsons said: “We are thrilled to have been able to work with the Stopham Estate and RH & RW Clutton on this project, which as well as celebrating the Platinum Jubilee, will benefit West Sussex locals and tourists for years to come. Sir Brian informed us that there are oak trees on the estate dating back hundreds of years, so it is fantastic to think that we can mark Her Majesty’s legacy in such a long standing way, should the oak trees planted in this clump live to such an ageLandmarktoo.”

Sir Brian Barttelot 5th Baronet of Stopham commissioned the planting of a mixture of oak, beech and copper beech trees looking over stunning views of the South Downs earlier this year, to take part in the Queen’s

SEPTEMBER 2022 | VINEYARD NEWS

Drinkaware shop has factsheets, posters and digital assets, many freely available as well as online training modules including Drinkaware at Work, an alcohol-awareness education programme for the workplace. Adam Jones, business development & partnership director at Drinkaware explained “In the past year, more than six million people have accessed Drinkaware’s information and advice and in May we announced that the licensing fee for using the Drinkaware logo to signpost this material would be lowered for smaller alcohol producers and re-sellers. Consequently, any organisation with an annual turnover of £2.5m (including duty, excluding VAT) or less is now eligible to use the Drinkaware logo for £50 + VAT per annum to help support widespread take up across the industry. We are now making the application to use this registered trademark logo easier by providing access through the Drinkaware shop to help reach as many people as possible who are at risk of harmful drinking by sharing our evidence-based information.

Landmark Systems colleagues recently joined Sir Brian and Lady Fiona Barttelot to officially open the Jubilee Clump and bench over glasses of Stopham Estate Sparkling wine. The Landmark team were lucky enough to hear Sir Brian talk about the fascinating history of the family on the estate which dates back to the 14th century.

Landmark Systems which provides business management software to farms and estates has united with local businesses RH & RW Clutton, residential and commercial property consultancy and estate agency, and the stunning Stopham Estate, to contribute to the planting of the sizeable new ‘Jubilee Clump’ in Stopham, West Sussex.

In addition to the new logo licence the

17 Plumpton College has recently invested in some new winery equipment to complement the recent acquisition of laboratory equipment and to improve the student experience. This includes a new PEV 280 Peristaltic Pump and an in-line augur, which slots perfectly underneath the TOP 10 Destemmer-Crusher manufactured by Enoveneta from Vigo. This commercial scale Destemmer-Crusher comes with a handy clean-in-place system and a completely removable crusher unit for whole berryTheinclusion.positivedisplacement pump, with reversible rollers and speed control, is engineered for gentle transfer of must after destemming and crushing with minimal damage to the fruit. This harvest at Plumpton College, the students will experience fruit processing with top-of-the-line new equipment! Newequipmentwinery DESKTOP www.plumpton.ac.uk ENVELOPE wine@plumpton.ac.uk INSTAGRAM @plumptonwineEDUCATION

An established vineyard in the Piddle Valley in Dorset has come to the market through Savills for a guide price of offers in excess of £1.2 million. Muston Vineyard extends to about 44 acres, with 30 acres of Chardonnay, Pinot Noir and Pinot Meunier vines which are in their sixth year and reaching full maturity. A small harvest has been taken for the last couple of years, producing fine English sparkling wine.

today SEPTEMBER 2022 | VINEYARD PROPERTY

The vineyard also benefits from planning permission for a 10,000 sq ft agricultural building, which was granted in August 2020. Next to the vineyard is an area of pasture, which has previously been used for grazing livestock, sheltered by a small area of mature woodland.

An opportunity to rent land suitable for viticulture close to Wadhurst has come to the market through Savills. The attractive 83-acre block of land with far reaching views over the neighbouring countryside includes 25 acres of land identified as suitable for viticulture.Theland is between the village of Mark Cross and the town of Wadhurst and is available as one lot on a long term farm business tenancy. Stuart Nicholls of Savills says: “The land offers an exciting opportunity for established vineyards to expand their operations or equally, would suit a new entrant to the sector.”

944 666 i i

203463 For more information, contact Stuart

Established vineyard at the heart of rural DorsetSuitableforrentWADHURST phone-alt 07866 Nicholls phone-alt 07786

Muston Vineyard is one mile from the village of Piddlehinton, and five miles from the county town of Dorchester.

PIDDLE VALLEY DORSET ABOUT 44 ACRESOFFERS IN EXCESS OF £1.2 MILLION

Talk

The holding is offered on a long term Farm Business Tenancy and is available as a whole. The land will be available from 29th March 2023. Offers by informal tender are invited and tender applications must be received by 12 noon on 30 September 2022. About 83 acres, with 53 acres of grassland, of which 25 identified as suitable for viticulture LET Stuart Nicholls 07786 944 snicholls@savills.com666 to us

Viticultural Land Opportunity at Bassetts Lane, Mark Cross, East Sussex

Tender applications are invited by 12 noon on 30 September.

| EAST SUSSEX For more information, contact Savills

Matilda Stent of Savills southern farm agency team, says: “Nestled on a south east facing slope in the Piddle Valley, Muston Vineyard offers a very rare opportunity to purchase an established vineyard at the heart of rural Dorset. The vineyard is close to the tourist hotspots of the West Dorset Heritage Coastline and the Dorset Area of Outstanding Natural Beauty, and could lend itself to a wine tourism venture, subject to planning.”

savills savills.co.uk Matilda Stent Farm Agency 0786 620 3463 matilda.stent@savills.com Muston Vineyard, Piddlehinton, Dorset Vines of the Chardonnay, Pinot Noir and Pinot Meunier varieties. Planning permission for 10,000 sq. ft. agricultural building. Pasture and Woodland. In all about 43.46 acres (17.5 hectares) | Guide £1.2 million Established Vineyard nestled in the Piddle Valley

Chilford Hall Vineyard is a popular destination for vineyard tours and tastings which form an important part of the business. These, at present, take place in a marquee and bistro on land which the seller is retaining, but would be happy to lease to a new owner.

> Fiona Alper and Mark Barnes

Sam Alper OBE, who created the vineyard, was the designer of the Sprite Caravan and the founder of the Little Chef chain of restaurants. He was also the founder of the East Anglian Wine Growers Association (now WineGB East) and a board member of The United Kingdom Vineyards Association (now WineGB). He was a shareholder and on the board of The International Wine and Spirit Competition. A great promoter of English wine, he took part in the 1983 Great English Wine Rally driving samples of his wine to the George V Hotel in Paris in his 1930 Vintage Rolls Royce. Sam’s widow, Fiona Alper, who is selling the Vineyard and Winery said: “It has been an exciting journey being involved in English wine. I have met so many interesting people and have wined and dined in the most incredible places, from Napa Valley to Hungary. I now want to retire and feel it is the right time for someone with passion and energy to take the vineyard and winery to the next level.”Simon Gooderham, joint Managing Partner at Cheffins which is handling the sale comments: “This is an exceptional opportunity for a buyer to purchase one of the oldest vineyards in England and to take this already well-regarded business yet further. The flinty soils overlying chalk at Chilford Hall are ideal for the production of English sparkling wine, which has been an expanding area of success for the business. The English wine market is evolving at pace, and we have seen a growth in interest in this emerging sector within the rural market. Whilst there are now believed to be over 700 vineyards in England and Wales, few of these are as well established as Chilford Hall, and with its free-draining soil, it has conditions similar to those found in the Champagne region of France, making it perfect for sparkling wine production.”

Chilford Hall Vineyard and Winery, one of England’s oldest established commercial vineyards, has hit the open market with a guide price of £2 million. Being sold by Cheffins in Cambridge, the property is situated in Linton, just eight miles south east of the University City of Cambridge.

The sale forms part of the assets of Chilford Hundred Limited to include the 22 acre vineyard, the winery, wine making equipment and approximately 45,000 bottles of wine produced on the estate. The award-winning vineyard was established in 1972 by the late entrepreneur, Sam Alper OBE, and now includes nine different grape varieties, producing over 18,000 bottles per year of red, white, rosé and sparkling wines. Across the 18 acres of established vines are varieties including Müller-Thurgau, Schönburger, Otega, Reichensteiner, Pinot Noir, Rondo, Regent, Dornfelder and Siegerrebe. Chilford Hall wines have won many awards and accolades for the quality of their wines from the United Kingdom Vineyards Association, which is now known as WineGB. The remaining four acres provide scope for further planting or development of the vineyard.Thewinery buildings are set around a central grassed courtyard and include a period timber framed building, converted Dutch barn and a bonded cellar which includes white marble pillars from the Long Bar at Waterloo Station. The site extends to approximately six acres and includes 2.35 acres of undeveloped land providing opportunities for further expansion. Head wine maker, Mark Barnes, who studied LINTON | GUIDE PRICE: £2 MILLION For further information on the sale of Chilford Hall Vineyard, please contact the Cheﬃns Rural Professionals Department phone-alt 01223 213777 ENVELOPE camb.agric@cheﬃns.co.uki viticulture and oenology at Plumpton College, has been with the company for 16 years and consistently produces award winning wines. Due to increasing demands for the expertise held by Mark and the rising number of growers in East Anglia, Chilford Hundred Limited has invested in all the latest equipment for making quality still and sparkling wines and undertakes contract wine making for eight other growers in the region with three more coming on-stream in the next three or four years. It also provides viticulture consultancy and vine planting services.

opportunitySparkling

SEPTEMBER 2022 | VINEYARD PROPERTY

CAMBRIDGESHIRE

Property | Land | Fine Art | Farm Machinery Cambridge • Ely • Haverhill • Newmarket • Saffron Walden • Sutton • London Chilford Hall Vineyard, Cambridge £2.0 million A unique opportunity to acquire one of the oldest established commercial vineyards in England together with the commercial winery located on the chalk hills of South-East Cambridgeshire • In total approximately 28 acres including vineyard and winery buildings set in mature wooded grounds • 18 acres of vines established in 1972 with nine grape varieties producing Award winning wines • Two winery buildings, bottling plant, wine cellar and warehouse/store • Established vineyard tours and wine tastings with online sales and booking platform • Commercial winemaking equipment including grape presses, fermentation vessels, bottling plant and disgorging line • Cambridge – 8 miles; London – 55 miles (distances approximate) For advice worth taking, it pays to choose Cheffins. Rural Professionals Department T 01223 213777 E camb.agric@cheffins.co.uk

Jamie McGrorty, Publisher of Vineyard Magazine, said: “Matthew has always been a fantastic supporter of UK wine. Writing for Vineyard Magazine since our very first publication but being an ambassador of UK wine for many years before that, we are privileged to have Matthew at this year’s show. Last year’s masterclass with Matthew was sold out – so make sure to reserve your ticket as soon as possible!”

All raisedproceedsgoto 2022 In association withVitifruit Equipment Sales and Hire MATTHEW JUKES MASTERCLASS: £20 EACH To book your ticket go www.eventbrite.co.uk/e/the-vineyard-winery-show-tickets-243537957587to:

Take part in Ma﬙ hew Jukes' Masterclass Tasting

About Matthew Matthew fell in love with UK wine at an early age. Born in Biddenden, Kent, Matthew would often be seen cycling from vineyard to vineyard, sampling the wines from the cellar door. Some years later, Matthew was instrumental in setting up blind tastings against our European counterparts, with wines from our shores coming out on top. Matthew regularly lectures, judges, speaks at wine conferences and runs masterclass tastings for both corporate and private clients all over the world. Matthew is also the creator of his ground-breaking initiative, One Day Wine School. This indulgent day of tasting and learning was first performed in 2006. With experience in all sectors of the industry he has been writing about wine for over twenty years now, and during this time has penned fourteen wine books. Matthew has written a highly acclaimed, weekly article for MoneyWeek since 2006 and also a weekly column for the Daily Mail’s Weekend Magazine since 1999. With over nine million Daily Mail readers a week, Matthew has the most keenly followed wine column in the UK. This is your opportunity to have an exclusive insight into the very best of British wines with one of the world’s leading wine writers.

SEPTEMBER 2022 | VINEYARD 22 THE VINEYARD & WINERY SHOW

World-renowned wine writer and monthly Vineyard columnist Matthew Jukes has confirmed – due to popular demand – that he will once again be conducting a structured wine tasting for 120 guests at this year’s Vineyard & Winery Show, 23 November. Proceeds will be donated to The Drinks Trust.

Starting at 13:00, each guest will be presented with six UK wines to sample. Selected by Matthew, these will include still, sparkling and rosé. Over the course of an hour, Matthew will explain why he feels each one is special and warrants acclaim. “I absolutely love meeting wine makers and growers at The Vineyard & Winery Show” he said. Last year’s event was an overwhelming success, it felt like the whole industry was there. I’m glad to be part of it again”.

202 SEPTEMBER 2022 | VINEYARD

Evolution BPS are excited to bring to UK wine producers the latest innovation from their partner MBF SpA. MBF are world renowned for developing innovative bottling solutions for medium and large-sized wine and spirits producers, they have decided to extend their market to smaller wineries with the creation of the new Miniblock. These are monoblocs dedicated to the wine sector which include Rinsers, Fillers and Cappers that do not exceed 3000 b/h and boast the same advanced technology that characterises the entire MBF range. To offer a solution for wineries with lower annual production levels, MBF has created a compact, high performance machine combining ease of use with minimum maintenance. Thanks to this solution, these wineries now have a compact system at their disposal, capable of respecting their wine as much as possible. With Miniblock special attention is paid to minimising the increase in dissolved oxygen pick up and to maintaining product integrity throughout the filling process. The MBF Miniblock is equipped with a 316 stainless steel filling valve without a seal at the tip, inert gas injection into the bottle before filling ensures maximum protection of the product from oxygen absorption.

The turret is equipped with a CIP system for sanitisation with the aid of dummy bottles. At the capping phase, the Miniblock provides both the single-head capping turret for straight corks equipped with hopper and channel for feeding caps with a centrifugal system aimed at minimising the formation of dust, and the single-head for screw caps (standard or StelvinLux), equipped with vibrating bowl including capsule level sensor and distribution of the caps at the mouth of the channel. Different bottle formats can be accommodated with standard or adjustable stars, ensuring a quick and easy format change.

WineGB will be hosting the Seminar programme at this year’s Vineyard & Winery Show. The line-up promises to cover a wide range of topics to inform and update industry members and those just making their first steps into the world grape growing and wine production in Britain. To mix things up a bit, the sessions will take several formats to include panel discussions, presentations from industry experts and operators, a debate, and peer-to-peer experience and advice sharing. Career options, viticulture, marketing and winery management will be covered in the sessions that take place across the day. Sustainability will be a particular focus in the section dedicated to winery activity, although it permeates across the whole offering and highlights the crucial work of WineGB’s industry sustainability programme, Sustainable Wines of Great Britain. The many career opportunities that lie within the industry will be discussed, with speakers who have pursued different job journeys; the viticulture feature will explore the decisions to be made when choosing which varieties to plant; the focus on business and marketing will be an insightful discussion on consumer decisions and optimising routes to market in these challenging economic times, and the winemaking segment will look at sustainable management in the winery – a hot topic for many. “We’ve put together a bold line up of talks and speakers for this year’s seminar programme,” comments Simon Thorpe MW. “Our content covers constructive information for those new to the industry, with plenty of valuable insight for the many long-standing members of the industry that will also be at the Show. WineGB’s team will be out in force on their stand at the show as well, to provide further information and guidance to members and those that are considering joining.”

Evolution of new fi

Wine GB seminars

technologylling

Find out more www.evolutionbps.co.uki

TO REGISTER TO ATTEND Visit www.vineyardshow.com

The Miniblock, with a solid construction in stainless steel, can also be equipped with a series of options designed to meet the different needs of customers. Evolution will be attending the PPMA Show 27-29 September at the NEC Birmingham, and will also be exhibiting the Minibloc on stand H27 at The Vineyard and Winery Show, 23 November 2022.

George Martin is the Wine Buying Manager, looking aﬅer Italy, England, Sparkling, Germany, Austria and Eastern Europe for Ocado Retail Ltd.

We can afford to take chances on innovative producers Ocado Retail is a joint venture between M&S and Ocado Group. They are responsible for ocado.com and Ocado Zoom, their fast-growing, same-day grocery service. The unique structure enables them to outperform the market, combining awardwinning customer service and unrivalled customer data; world-leading technology and logistics from Ocado Group, and unrivalled product development from M&S. As an online supermarket the customer base is incredibly broad and made up of people from an enormous amount of different backgrounds. They’ve found that the wine offering is loved by customers who enjoy having the convenience of a major supermarket and the individuality of a specialist retailer.

Other than that I truly enjoy exploring the wines of England and journeying out to as many vineyards as possible when I can. What are you looking for when considering new wines to list? We look for quality above everything else when listing new wines. Offering our customers the best value possible is something we place a huge amount of focus on. But with the size of our range we can also afford to take chances on innovative producers so we’re able to show our customers some really eye-catching and unique wines that they might not find in other retailers.

France and New Zealand are currently the biggest categories with Sparkling and Rosé just behind. But Italy, Portugal and our Low Alcohol ranges have seen consistent growth in recent years. Do you stock/list English and/or Welsh Wines? Yes, at the moment we have wines from producers from all over the UK including; Chapel Down, Gusbourne, Louis Pommery England, Hambledon, Hattingley Valley, Woodchurch and The Uncommon to name a few.

Your background I’ve been working in wine since the start of the pandemic when I decided to switch careers. I had previously been an editor for a number of national newspapers but traded in the office life for a stint on a vineyard in Devon - where I grew up. After finishing off a successful, if extremely rainy vintage, I went to work for Ocado’s wine buying team and have been here ever since. I now look after several categories including all of Italy, Sparkling wine and England as well as Germany, Austria and Eastern Europe. How did you become a wine buyer? I spent a large amount of lockdown working my way through the WSET qualifications all the way up to Level 3. That gave me a great grounding in terms of wine knowledge and a real thirst to discover more about the industry. What style, ty pe, country’s wine, do you personally enjoy?

Cool climate reds are my absolute favourite, in particular I love Syrah from the Northern Rhône or New Zealand Pinot Noir because of their freshness and complexity.

Photo: Doug Peters/PA Wire

24 In conversation... George Mart

What do you expect a suppler/ producer to supply to you in advance? We work very closely with all our suppliers to ensure that our visions are aligned and that Ocado is the right place for their wines. Being open and honest on commercials and allocations from the start is, of course, crucial but also we expect suppliers to come to the table with some clear goals we can work towards.

What should they considering/thinking/doing?be

We work very closely with all our suppliers to ensure that our visions are aligned and that Ocado is the right place for their wines

Broadly, what do you think of English/Welsh wines?

Although the quality of the still wines is rapidly improving, I think in many ways they have a long way to go before they can compete with European rivals on price point and taste. In the past two years alone though we’ve seen some great red wines starting to be produced alongside the more established whites and rosés, however, so it won’t be long before the balance starts to shift. What trends do you discern in wine sales and is there anything that English and Welsh viticulturists and vinifers should be addressing? English and Welsh Sparkling Wine is such a growth category that I’d encourage any British producer to make sure they keep refining and developing the processes they already have in place to make sure they can compete on quality as more producers enter the market. Other categories which are growing include Rosé and single serve formats so it’s always worth bearing in mind whether it’s possible to add another wine to their existing range as a point of difference. Is there anything you would like to say to English and Welsh winemakers and producers? I would encourage any English or Welsh producer to get in touch and send in samples if they are interested in working with Ocado. We have a unique advantage over other retailers in being able to work with producers both big and small due to the size of our range – so please get in touch for a chat!

Photo: Jake Darling Photography

I’ve previously done a vintage in England so I’m perhaps a little biased! But from what I’ve seen over the past few years, the quality is improving massively with each passing vintage.

It’s obviously nice to see larger producers being able to compete with the Champagne houses. But it’s equally exciting that English and Welsh producers are using their status as a developing wine nation to their advantage, and experimenting with a vast amount of varieties and production methods. What are English and Welsh producers doing well? English and Welsh producers seem to be leveraging a lot of the received knowledge from traditional method sparkling winemaking, but also developing a style all of their own. Many producers are building on the Champagne practices to enhance the character and profile of their wines – with a large degree of success across the board. Being experimental and using a “test and learn” approach appears to be key to England’s personality as a wine destination.

Do you have a minimum drop for a listing? We don’t tend to specify minimum allocations, and are more than happy to work with producers on wines we feel are of a superior quality. That said, we do like to make sure that the allocations and ordering methods work for everyone involved.

WINE REVIEWS

Specialising in Chardonnay, he is also sniffing around for some Pinot to make more wines in a microwinery next to his house in Saint-Aubin. With organic certification under his belt, this exciting venture is one to watch; if only he’d shove a few more cases in the boot of his car and bring them back to Blighty for us all to share! buried deep down, has a profound effect on our nation’s wines, and it is something to be celebrated.Wecannot make French wines in England and Wales, nor do we want to, but we can borrow from this country’s rich history to improve our lot.This month, I have selected three wines (and a couple of bonus bottles) that draw on direct and indirect inspiration from over La Manche, and all are first-class.

> Burgundy, France

French connection

The French connection has a profound effect on our nation’s wines, and it is something to be celebrated.

A great many of us have a French connection. Mine is familial – a couple of grandparents, ages ago, make me a small percentage Gallic. Whether our connection is in our blood or not, we in the wine business probably know more about the classic wines, regions and great French estates than we do about wines from any other country. This knowledge seeps into our DNA and informs us about style, technique, terroir and patience. Sergio Verrillo, winemaker and co-owner of Blackbook Winery, learned his craft at Plumpton College, but it was his stints in France that shaped the kinds of wines he makes today from his urban winery in Battersea, London. Having worked at the stellar Burgundian estate Domaine de Montille in 2014, it is no surprise that he favours the kinds of barrels he used in this posting. “All of my barrels are Burgundian –the second-hand ones come from Sylvain Dussort and De Montille, among others, and the new oak casks come from four different Burgundian and Beaujolais coopers”. He continued: “All Blackbook wines use reduction as a positive character, particularly in Chardonnay, and all of our core wines are made using Burgundian clones”.Itissafe to say that Burgundy and the Jura form strong themes in defining Blackbook’s style, whether the wines are made from Chardonnay, Pinot Noir or indeed any other grape variety. The texture, definition, shape and style of wines are themed around a winemaker’s palate, and this inspiration fashions the harvest into the finished wine. Therefore, it is inevitable that the French connection, whether on the surface or DESKTOP www.matthewjukes.com ENVELOPE vineyard.ed@kelsey.co.uk Juk e s

Hugh knows the French scene well, making a couple of white wines in Burgundy. He has a ‘mini-Domaine’, farming four parcels (2/3ha) in Chassagne-Montrachet Les Lombardes and Saint-Aubin Les Perrières.

2014 Cottonworth, Blanc de Blancs www.twelvegreenbottleswine.co.uk£42.95

Cottonworth owner Hugh Liddell has nailed the Blanc de Blancs model with this exquisite, chalky, bone dry Chardonnay taken from his best plots of land. This is a wine that rearranges your senses with its dramatic stance on the palate and is truly reminiscent of the finest wines from over the Channel.

Mathe

Blackbook, Sea of Love Pinot Blanc (£19.50) is a stunningly perfumed, languid white with pear skin and oyster shell notes over a green apple core. Lovely, dreamy, layered and diaphanous, this is another example of couture winemaking.

2021 Blackbook, The Mix-Up Vol 4, Mersea Island Vineyard www.blackbookwinery.com£19.00

The Simpsons travelled down to the Languedoc two decades ago to take the reins at Domaine de Sainte Rose. Their dream was to layer ‘new world’ winemaking techniques over ‘old world’ terroir, and I am sure you will have tasted their successes. I have certainly been impressed with the wines, having written them up over the years, so when they brought their skills back to the UK, theirs was an estate to follow. Sure enough, the quality came quickly, and as every year passes, the bar is raised ever higher.Iama huge fan of Gravel Castle, the lees aged, stainless steel fermented, ‘English Chablis’ and so it doesn’t matter where this inspirational couple travels; the French Connection is strong. Your challenge is to find an unoaked French Chardy with as much flair as this one at £18. Best of British! This perfectly blended white wine is sheer heaven. Made from Müller-Thurgau and Reichensteiner, Sergio has brought the precision and delicacy of an elite Alto Adige number here but with less overt weight and more freshness on theInterestingly,finish. the florals and hints of stone fruit here point my senses to the Rhône or Languedoc, such is the elegance and restraint coupled with the long, dry, controlled finish. Two other wines captured my attention, with 2019 Blackbook, GMF Seyval Blanc (£24.50) managing to summon up scintillating, frothy, silky-smooth fruit, again hinting at tropical notes but still bone dry. The English scene is crying out for this style of sparkler because it is ‘drink onAlso,release’.2021

27 2021 EnglandChardonnay,GravelSimpsons,CastleKent, Approx. www.fenwick.co.ukwww.tauruswines.co.ukwww.thewinesociety.comwww.simpsonswine.com£18.00

Quality Control for Winemakers The WineLab measures multiple parameters quickly & easily including: l Gluconic acid l L-malic & L-lactic acid l Total acidity l Sugars l Free & total SO2 l Alcohol by volume 01342 820820 www.qclwine.com Vineyard June 2022.indd 1 03/05/2022 11:19:42SEPTEMBER 2022 | VINEYARD

The vineyardaccidental

From publisher to sheep farmer to wine producer, Andy Mounsey and his wife Fiona, have got to producing Welsh wine in a circuitous way, to say the least. Established in 2016, Velfrey Vineyard occupies a gentle south facing slope of the Lampeter Vale in the south Pembrokeshire countryside between Narberth and Whitland. Planted in 2017, last year the vineyard produced seven tonnes of grapes, approximately 6,500 bottles of Seyval Blanc, Pinot Noir and Solaris. “I am not a farmer,” said Andy. “I have a degree in agriculture from Edinburgh university. I graduated in 1986 and in those days a Scottish agriculture course did not have any viticulture,” he quips. The couple have a publishing business. They publish a bi-monthly agricultural magazine, called Feed Compounder, for the animal feed industry. Andy is the editor. “Vineyard and publishing work well together," he said. “Publishing is essentially an indoor job you can do when it is raining – sitting at a desk, Photo: Mick Rock, Cephas

28 C hristia Davi s E d i rot

EDITOR'S VISIT

Andy and Fiona Mounsey were looking, first and foremost, for somewhere close to a coastline to live and maybe have a few sheep. A chance visit to a nearby vineyard in neighbouring Carmarthenshire, changed all that. Christian Davis visited Velfrey in Wales.

Stephen duly arrived and spent the day at Velfrey. He is not a man to dabble with. Straight talking, he doesn’t suffer fools gladly. If he thought the site unsuitable, you would soon know about it.

29 << VINEYARD FACT SHEET

Vineyard: One hectare – 4,000 vines Grape varieties: Pinot Noir: The classic sparkling varietal, Pinot Noir's thin skins and low tannin levels make it perfect for cooler climate conditions. Produces high quality, complex wines.

Canopy management: Battery powered hedge trimmer. Leaf stripping in the fruiting zone. Removal of laterals. Dropping and later raising bottom pair of wires then tucking in. Treatments: Minimal intervention. Reducing use of bought in sprays to as low as we can while keeping disease under control. Using willow and nettle tisanes, comfrey, seaweed, foliar feeds etc plus sprays from the organic programme in the Green Book.

Solaris: Produces wonderful perfumed and subtly fruity wines. The low acidity and high sugars of this early ripening white grape translate into a gorgeous single varietal still white wine.

“We spoke to Amanda, the owner at Jabajak. We thought we would be a local rival to them but Amanda could not have been more encouraging. ‘You’ve got to do it’, she said.” That was the trigger for the Andy and Fiona to start seriously looking at it. Andy came across the name of Stephen Skelton. He bought Skelton’s book.

“The first chapter asked: ‘Why on earth are you doing this? You won’t make any money and it will take all your time.’ He was trying to put off the fainthearted. The first proper chapter is on site selection, coming from the fact that you may have a dream but do you have a site? “As we all know the ideal latitudes for growing grapes is between the latitudes: 30-50. “We’re quite far north at 53.5. That’s a big percentage north. But with climate change and hybrids, that is a more viable principle. In Great Britain we do not want anything that lowers the temperature when grapes are ripening: not too close to the sea – Velfrey is 8km from the coast. Also, not to high above sea level – no more 100m. Velfrey is 65m above sea level and there is a 10m drop from the top of the vineyard to the bottom. Facing due south, on a slope, and with a copse of trees in the south west corner, shielding the vines from the prevailing winds, Andy described it as the “Goldilocks zone”. “It was every single box ticked,” said Andy. “We had no intention of picking a vineyard when we came here. It is why we have been called 'The Accidental Vineyard'.”TheMounseys paid for a day of Stephen Skelton’s time to look at the site and in terms of planning. They still were not committed to the project. “I was asking myself: ‘Am I seeing things through rose-tinted glasses?’ It seemed as close to ideal as possible.”

The couple visited Jabajak, a small vineyard and restaurant with rooms in nearby Llanboidy. “We happened to be there for their first white wine,” said Andy. “We felt obliged to order a bottle; it was fabulous, 35 quid a bottle. Very, very impressed. At that stage, our two sons said: ‘Ever thought about having a vineyard?’ Well, we thought: ‘Once you plant vines, they won’t run away. Why on earth don’t we consider that?’ What a crazy idea.

Pests: None. Trellising: Powder coated galvanised 2.7m metal posts every 6m with three pairs of foliage wires and a fruiting wire at 700mm from the ground.

Harvesting: By hand. Trends Reducing chemical use. Introducing wider range of wines. Increased yields. What’s new? Cuvée Reserve Soils: Sandy clay loam Aspect: Due South Diseases experienced: No mildew. Sour rot in 2020. A bit of botrytis last year on Seyval.

Seyval Blanc: A white variety ideally suited to cooler climate vineyards. Capable of producing world class, award winning sparkling wines.

The first non vintage traditional method quality sparkling white wine is available to order now. Our first Vintage wine was released in June along and our first Solaris still white wine in May. In September we will launching our 2021 skin contact Seyval Blanc natural wine.

“We saw beautiful countryside, fabulous beaches, friendly people –unbelievably friendly. We found the local people, instead of being resentful of people coming in, are proud of that. We find locals so, so, friendly. Then lots, who have moved here, have the get-up-and-go about them. “We fell in love with Pembrokeshire, in the course of looking for places with land for keeping sheep. Having run a magazine for decades, the idea was to buy somewhere with land and keep 20 or so, sheep – buy feed from the producers who we have been writing about. A certain circularity.” So, the couple moved to Wales from the Peak District in 2014. “We did that for two years. Buy sheep in the spring, fatten them and sell in the back end of the year. That is the theory. The trouble is you need all the paraphernalia. Whether for 20, or for 200 – troughs, dosing guns etc. We found they have a tendency to get lost, trying to find various ways of doing themselves harm. We then found they weren’t worth anymore than what you had paid for in the first place.”

Timings… Harvest early October (Solaris). Late October (Seyval and Pinot Noir for sparkling). Early November (Seyval for still) Green harvest: No page layouts, editing, chasing copy, finding articles. The vineyard is obviously, outdoors. They complement each other. Our son, Ryan works on both as well.” So how did they come to set up in Wales? Fiona is from Ayr in south west Scotland. Her family is from Dumfries & Galloway. According to Andy, the growing conditions there are similar to Pembrokeshire. “They have palm trees,” he exclaimed. Fiona hankered to live near to the sea so “the motivation was to find somewhere near to the coast. When our younger son, Craig, went to study medicine, there was a natural break. We felt, ‘if we are going to move, now is a good time’. The Peak District is as far from the coast as it could be.” They looked at different places such as Northumberland, the north Yorkshire coast, Lancashire, Dorset. Then research took them to Pembrokeshire.

It is still early days but Andy has tasted it. “Very clean, delicate apple blossom, hints of oak. We’re really looking to the end result. It is 100% Seyval Blanc, 100% grown in Wales, 100% made in Wales with natural fermentation. Seyval Blanc grapes are naturally low in sugar. So also, it will be relatively low in alcohol. That ticks another box.”

“We always say: ‘We didn’t find the vineyard. It found us’. It was pure luck. We chose the house with the knowledge that the garden was south-facing, thinking that would be an advantage for growing flowers. But really the aspect of the field is pure luck. The house is right next to the vineyard. So, to work in the vineyard, you can arrive very quickly. That is fortunate. The proof of the pudding is in the drinking.”

<< tractors and machinery. Fiona has a degree in Pharmacology and before joining the publishing company was selling pharmaceuticals to doctors. Selling to doctors has been good training. Fiona sells advertising space in the magazines but she also gets out into the vineyard.

John Buchan AGRONOMY LTD

Last year Andy also used Mountain People Wine in Monmouthshire, a small new venture that produces low-intervention wines from its own leased vineyards and under contract for other growers. It is making a still wine from some of Velfrey’s Seyval Blanc, which was left to ripen for “as long as we dared,” said Andy. Five rows with all the leaves removed were picked on 7 November to get maximum exposure.

On blending and racking, there is no fining or filtering, so no flavour compounds are stripped out.

The whole bunches were sealed in stainless steel tanks under CO2, called ‘semi carbonic maceration’. Left under their own weight, the juice was gently released. Later the contents were then gently pressed. Approximately half went into some old Bordeaux barrels while the other half went into stainless steel tanks. There was then a long slow fermentation using natural yeast and lees stirring. The hope is any flavour from the yeast will be imbued into the wine and juice and the 50:50 blend will provide hints of oak and texture.

“I tend to focus on the vineyard, looking after the vines, anything to do with

SEPTEMBER 2022 | VINEYARD

The Mounseys have three wines, two sparkling and a Solaris still made by Halfpenny Green in Staffordshire.

‘Naturiol’, the welsh word for natural, is expected to be released in September.TheVelfrey NV from Halfpenny Green is, traditional method sparkling brut, comprising Seyval Blanc, Pinot Noir and 10% Chardonnay, which comes from Halfpenny Green. It has 18 months lees ageing.

“So, if Stephen Skelton thinks it is a ‘cracking site for a vineyard’, I had run out of excuses as to why we shouldn’t do it. That was the trigger, over the line and go ahead and do it.

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

Andy quoted a statistic: “75% of vineyards in the UK are said not to be on optimal sites. If you wish to have a vineyard and have the land, there is the temptation that it will be fine.”

The third Velfrey wine is: Cuvee Reserve 2019, which is Seyval Blanc (66%) and Pinot Noir. Andy Mounsey is a huge fan of Solaris (see accompanying feature on Danish vineyard Dyrehøj). “It is going down an absolute storm,” he said. “I thought he would be a bit sniffy about a vineyard in West Wales, with no tradition of vineyards, to speak of. He spent the day here going through all aspects of the vineyard. At the end of it, he said: ‘This is a cracking site for a vineyard.’

The Mounsey’s 30-year-old son, Ryan, helps in the vineyard. He has a degree in Ancient History and Archaeology – “A qualified hole digger!” Andy quipped. Ryan's partner, Sophie, helps, primarily with vineyard visitors.

The Grove Hotel, voted best hotel in Wales by The Sunday Times, is a customer. The Greek sommelier from the £200+ a night, near Narbeth, came to taste. “He just said: ‘Yeah, oh yeah, I’ll have 24 bottles of that one and 24 bottles

"I think Solaris could be the variety of Wales" Solaris £18 Velfrey NV £34 Cuvee Reserve £40 of that one and they have now put the Velfrey on the wine flight for the chef’s 10-course tasting menu. This is great for us because guests from America and around the world, staying at The Grove, come and visit. There is now ‘Velfrey Afternoon Tea’ – £48 for afternoon tea with one glass of Velfrey. We sell a bottle a day from there. "Because our production is so limited from our first couple of harvests, we just sell in a few places Narbeth, Whitland, St David’s, Tenby, a wine merchant in Swansea. We are not trying to expand trade sales. We’ve got what we have got. We don’t want people coming to the vineyard and find that we have to say: 'Sorry, we have no wine left'. Once the seven tonnes from 2021 is ready to sell we will be able to supply more trade customers.”

The Drinks Cluster and WSIG is managed by a specialist management company, Levercliff. The Welsh government does not have the necessary expertise and do not want to be involved day-to-day so, it contract out the management. “They have resources and access to the Welsh government. That allows us to punch above our weight,” said Andy Mounsey.

“Next to us were a pickle company, spirits producer and Welsh crackers - all protected food names from Wales under PGI (Protected Geographic Indication), said Andy. “We benefit from subsidies from the Welsh government. It wants to promote Welsh food and drink, and as destination tourism. Other shows attended include: the Royal Welsh Show and the Swansea International Wine Fair. By the way, how was Welsh Wine Week? “Very good,” replies Andy. “We are very lucky. The Welsh government helps a lot.”

As to challenges, Andy said: “Learning. We had no experience whatsoever.”

“We do not know what the capacity of Velfrey will be. We need a few more years of harvesting to establish what is ‘bang average’. Obviously, each year as vines get older, we will get more grapes. . Was last vintage exceptional, or average? We will find out after a few vintages,” concludes Andy. Still, boxes ticked…

Welsh cluster

“There is a Food & Drink Wales cluster and within that a Drinks Cluster: wine, cider, beer, tea, coffee, soft drinks - everything. Then within that there is the Wine Special Interest Group (WSIG).”

Recently Velfrey had a booth at the National Geographic Traveller magazine show. Entry tickets were provided and the stand was bespoke, all organised by Food and Drink Wales.

“I think it is a really good grape for our conditions. The yields are very good; it does not need a lot of spraying to keep it disease-free and most importantly makes a beautiful wine. “Disease resistant, yielding reliably, makes a delicious wine, well that’s a no-brainer as far as I am concerned. “I think it could be the variety of Wales,” so said the chair of the Welsh Vineyards Association. Praise indeed. “There are lots of good examples. The variety seems to suit our conditions here and makes a fabulous wine. “We had a lot of consideration as to what went in. I think we have it pretty much spot on for our choices for white. The Seyval Blanc is such a good grape for us. It makes fantastically good sparkling wine.

SEPTEMBER 2022 | VINEYARD

“We have a ‘cluster approach’. The theory is a bit like Silicon Valley. If you can cluster industry, academia and government ¬¬it is like the three legs of a stool, mutually self supporting and brought together to help each other. We cross over expertise such as with the spirits guys.

> Andy and Fiona Mounsey with the help of son Ryan Andy Mounsey is chair of the Welsh Vineyards Association, which is essentially the Welsh region of WineGB. He was elected last April. The association comprise approximately 24 members, with around 40 hectares of vines planted. There are 32 vineyards overall in Wales.

Photo: Ben Holbrook

“When I do tours and then offer tastings. Looking at their faces: ‘Oh my goodness, that is good’.”

The capital of Denmark, Copenhagen, is on the same latitude as Edinburgh (56°)… According to The Association Danish Wine (Foreningen Dansk Vin), there are 126 commercial wine producers and more than 1,000 hobby producers. The largest vineyard in this Scandinavian haven is: Dyrehøj, 13 hectares up on the western peninsula between the islands of Funen and Zealand, by a fjord. “I was a pig farmer,” exclaims Tom Christiensen. “I was about 40 and I decided to sell the pig farm and did something stupid. My wife wanted to live on this farm. It was a mess but I was a bit crazy about the buildings. I changed everything. The only thing that remains are the walls. “There were two things: There was an old guy here, Lars. He had been growing vines since 2020, maybe before. He said this was the best area in the country (for vine growing/making wine). Secondly, the bank director said: ‘You can’t money from winemaking’. These two things started me off. I like a challenge. I did not know anything about wine,” he laughed. “I thought rosé was a mix of red and white wine. I had never been to a wine farm or read a book about wine. I have been learning by doing.“But it has been fun. We don’t do the same thing as everyone else,” he said. His oenologist/winemaker sister, Betina Newberry, rejoins: “Tom isn’t the usual stubborn Dane. He’s not afraid to say: ‘I don’t know’ and be it climate, weeds, law, admin, he will ask someone to help.”

Crazy making wine in Denmark

So Tom got in Stefan Laible, a winemaker from Freiburg, Germany. They now have a full time Italian winemaker, Luca Filannino, at Dyrehøj.“Ithas been expensive: wrong grape varieties. We brought back vines from Germany but they don’t work here. We only have Piwi vines. As I was a pig farmer, I know you have to take whatever is best.

DYREHØJ VINGAARD

32 In Denmark the land of fairy tales – the Emperor’s New Clothes, The Princess and her Pea – Tom Christensen is making wine.

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example to improve the flowering, I have to get permission and it costs 2,000 kroner each time to get that paper. Magnesium, is another example, if leaves are going yellow. I have to first get permission. It’s very slow – typically Danish.” While Tom and Betina are sceptical about organic, they are enthusiastic for sustainability. “We believe sustainability is better thinking,” said Betina. We have to make good grapes but have to do it in the best way for nature, our customers and the business. That will be our goal, to really go into that. “We believe in holistic thinking. Not as a religion, but just common sense – both in the field and the way we treat staff and customers as well,” said Betina. Regarding the harvest Betina said: “Local volunteers pick the grapes. We pay them in ‘hygge’ (Danish for friendship, gratitude, fellowship). They get lunch and food after work.” Tom added: “We pick between three and six tonnes a day. I am just as happy if we pick three or six. As long as people are enjoying themselves.” Tom Christensen and sister Betina Newberry

“We are certified organic but we have so many stupid rules. It’s impossible,” said Tom. Betina Newberry said: “It depends on who you ask. We cannot spray with copper sulphate. Our rules are so strict, more than organic rules in Germany. Even a conventional farmer cannot use copper sulphate.

Dyrehøj

“One of the challenges here is that we do not have any chemicals registered for use in vine growing. Yes, for other fruit, apples, cherries, but not vines,” said Betina. Tom said: “If I have to get something, for timetable Budburst: EarlyMay Flowering: Early July ◆ Harvest: Week 41, beginning of October. Harvest over a month. Only pick 25 days but can stretch Pickers: Local -1.3-1.4Thevolunteering.people,averageis:kiloperplant5,000kilosperha.

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SEPTEMBER 2022 | VINEYARD

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DYREHØJ FACT SHEET

Aspect: South Trellising: 2.1 metres. Cordon at 1m. Canopy management: By hand and machine. Green harvest: No. Harvesting: By hand. Selection of clusters and sorting of grapes. Processing/Equipment: ◆ Presses: Europress ◆ Tanks: Speidel (largest 10,000 litres) ◆ Bottling: Seegräber/TDD Pressing/Crushing: Destemmer and neumatic press. Bottling: On site. Acidification: When needed in difficult years. Chaptalisation: in general, No. Fermentation: We only use dry yeast but many different kinds.

Source: the Danish Vineyard Association

VINGAARD

Vineyard: 13 hectares. Soils: Pure very fine sand to loam, mostly with a high content of chalk and calcium.

◆ Muscaris ◆ Johanitter ◆ Cabernet Cantor ◆ Rondo ◆ Monarch ◆ Plus small amount of a few more Diseases experienced: Downey/powdery mildew, rot, Botrytis.

In fact Dyrehøj’s Solaris port won an award in Denmark. The vineyard offer one still red wine for visitors but are not fans. Betina said: “One red – 1,000 bottles. Only to show we can. Basically, it explains why not to make red wine. I tell them about our wines and then someone says: ‘Can I buy a bottle of red wine’. I think: ‘You’re not listening.’”Tomconcluded: “We can make stunning fruit. The fun thing is it was not by accident. We always want to try something new, such as the portvin which was my idea.”

<< Solaris is Dyrehøj’s flagship variety, followed by Souvignier Gris (11-12%) Muscaris (8%). They are both huge fans of Solaris. Dyrehøj’s sparkling and still Solaris, are absolutely excellent. “Solaris is our biggest variety – more than half – 70%. Solaris is always good.Wehave Pinot Noir, Freiburger 1801 clones – “because I did not know what I was doing,” laughed Tom. “It needs attention all the time. It is late and low yield. We use it for the sparkling and for our port wine.”

Ageing: Sparkling, typically two years, before disgorging. Grape varieties: ◆ Solaris ◆ Souvignier Gris

Danish vineyards The most favourable growing conditions are along the coasts of western Zealand in the Great Belt region, which has the lowest precipitation and most sunny climate of Denmark and also has southfacing slopes. The climate in Denmark is coastal temperate, with westerly winds predominant. Though the topography is quite flat, the rise of mid Jutland combined with the predominant wind direction results in significant differences in precipitation and cloud cover. For the size of the country the coastline is very long and coastal effects, such as protection from early night frosts in the autumn play a major role when it comes to choosing the best site for a vineyard. Red wine is the most popular wine style in Denmark. Rondo stands out as the most planted black grape. Solaris is probably the most reliable grape variety to do well in Denmark.Commercial growers, realising that Denmark is not really a natural red wine territory have focused on white wine, rosés (for which Rondo is superb) and sparkling wines with the production of reds limited to the better vintages.

Pests: Very little so far. Treatments: Organic solutions only.

heavy crop developing late in the year, less well established root systems in newly planted vineyards, or weak canopy growth, but if this is the case, the research suggests it is better done after veraison, not before. Whether thinning or not, it is important to manage canopies well to maintain the optimum leaf-to-bunch ratio of 15:1, to ensure leaves can keep feeding the maturing bunches, while also allowing adequate exposure to sunlight for ripening.

Protecting vines With stomatal pores closing as grapes begin to colour the risk from Downy Mildew bunch infection generally reduces – providing of course, canopy management is correct and disease has been well controlled to this point. It is still worth guarding against mildew infection though. Research shows that foliar nutrition products such as Zynergy (containing copper, zinc and sulphur) and phosphites, such as Phorce, can boost the vine’s natural defence mechanism, markedly reducing Downy Mildew risk.Of the conventional fungicides, proquinazid offers the strongest and most persistent Powdery Mildew activity, so will provide useful

Make the most of a promising crop

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AGRONOMY DIARY RobS

The 2022 season has been a relatively good one thus far, with excellent conditions throughout flowering helping to build the potential for some decent, potentially bumper, crops. We may not be looking at a 2018 vintage, but hopefully the weather will be kind over the next couple of months to ensure growers can capitalise on this encouraging potential, in what also promises to be a relatively early start to picking following the hot, dry conditions through June and July. Early cultivars such as Siegerebbe, Solaris and Rondo were all colouring nicely at the time of writing, with picking expected to begin in the first week of September on the earliest sites. That is some three weeks ahead of the wetter and rather gloomier summer of 2021, and a few days earlier than the 5-10 year average. There is of course a range of maturities to consider, with some Bacchus due to be ready in mid-September, and picking of later-maturing Chardonnay not likely to start until October. To thin or not? Late August is typically a time when many growers will be evaluating crop load and thinning bunches to avoid over-cropping and improve the ripening and quality of those on theHowever,vine. research presented at the recent International Cool Climate Wine Symposium cast some uncertainty about the effectiveness of this approach. In one trial, removing a deliberately high 50% of the crop load had no effect on quality or maturity. Other work looking specifically at the impact of removing grapes on non-structural carbohydrate in the plant stem, found that only removing grapes after veraison had any impact on sugar transfer. There may well be occasions where thinning is necessary, such as where there is a particularly and sustained protection in the run up to harvest but there are harvest interval implications based on product choice. Generally though, the focus is on botrytis, the risk of which will be increased if the weather during August and September is unsettled, and bunches are tight. Many traditional botryticides have a 21-28 day harvest interval, however there are various biological alternatives that offer application windows much closer to harvest, such as Vintec, Amylo-X or Serenade. Given the generally earlier season and warm weather, the risks from Spotted Wing Drosophila (SWD) and wasps are higher this year, so growers should maintain effective precision trap monitoring. Wasps in particular seem to be very prevalent this year and can devastate early ripening, thin skinned grape varieties. SWD is less common, but if you have had a problem in the past, chances are, there will be one again. Even if SWD has not been seen before, trap monitoring around the edge of vineyards is still useful to assess the risk, although some skill is needed to identify individual species. As always, good vineyard hygiene around picking will help reduce pest and disease risks.

With picking of some of the earliest cultivars likely to begin in just a couple of weeks’ time, Rob Saunders and Chris Cooper of Hutchinsons look at how to make the most of this year’s crop.

Vines must also be kept disease-free and fed appropriately. Tissue testing of leaf blades collected at veraison can be useful for identifying potential deficiencies that need rectifying. Alternatively, you could look back at previous soil tests to see which nutrients might still be lacking. Potassium (applied in potassium sulphate form) is particularly useful for supporting Brix levels, while some research shows molybdenum has a role in the mobilisation and accumulation of sugars in grapes. There is a range of nutritional products available for late season use, so talk to your agronomist about the most appropriate options.

There are analyses to be considered with subtle adjustments somewhere in the core of the wines make up. And why not? As business's have to make money, loans need repaying, marketing guru's suggest 'targets'… The focus shifts to style; irrespective of a grapes inherent ability. Years ago I heard a story, (no idea if it is true,) of an Australian wine school giving groups of students a quantity of one single variety of white grapes.Theinstructions being "go away and make four varietal wines, come back in a few months and we will taste your results. We want to taste a Semillon, a Riesling, a Sauvignon and a Chardonnay."Nodoubtlearning skills such as this supposes, would be of merit within some business models, but not so this past weekend. Non-manipulation, non intervention; sounds good to me, as I do not like the idea of excessive and often unnecessary changes to life's natural form.I'mblessed with a history of making red wines free from sulphur addition in concrete tanks, without inoculation. This was a dozen years ago while in south west France and was successful too. Many of the smaller, shorter family rows of vines that decorate the hills in Moravia, have a few more replants than modern wine makers are familiar with. Some rows are really quite mixed. Likewise when it comes to picking and juice extraction, necessity of tank, or barrel filling, gives an extensive range of small blending options. This being the case in some other places

A VITICULTURIST'S DIARY

Czech mate Sam Doncaster has been in the Czech republic working with winemakers.

Two years ago I was working in Moravia, south east Czech Republic, which was my 'go to bolt hole' to continue working while Covid-19 was rife in Europe. During my time there I attended a modest and small town 'Authentic Wine’ event, so this present trip is a follow on from that. Having been involved in the hand harvesting and processing of some 251 tonnes of grapes, I had a personal insight into the wine styles and methods used to gain them. Natural Wines were made, or some such terminology, resulting in some considerable successes with exports to 50 countries. I am impressed.Whilstthis conjures up a range of thoughts as to how best to interpret the words, 'Natural Wines,' I'd ask readers to consider how the wine makers term their ideals; 'Authentic' being closer to the truth and an expression of their values within their wine making circles. Authentic as in being real, being true to their aspirational desires. Non-interventionist perhaps. On one cellar wall I came across a 'charter' outlining such aspirations andManyvalues.amodern wine is a creation from something akin to an accountant’s balance sheet; numbers with additions and subtractions and manipulative deft handling, like a magician’s tricks in hand. What is ‘real’?

I think some of the wines that you come across at events like this suggest 'yes, this is possible’. But why the initial liquid sludge does not go through step-by-step rampant populations of all manner of nature’s microbial activities, resulting in something akin to compost tea, is beyond my understanding.Howeveryears ago the forebearers simply did not either know what we now take for common knowledge, or have the equipment to facilitate the work. The wines of this weekend were thus authentic to non intervention views, methods, and importantly, the values of wine makers, who make wine from grapes, and for wine drinkers to enjoy, frequently while utilising limited technology.

The range of long time skin macerated whites went from merely a couple of weeks into years of duration.Increasingly, I feel people are undertaking these ferments with lower acid variety whites, and in doing so giving better results.

ENVELOPE samdoncaster@hotmail.com around the world where perhaps 5% here, or there, is common place. But I suspect that in Moravia quite a few other perhaps less usual practices take place. Skin contact for whites, or indeed degrees of increasing duration of such maceration. A few days and then a pressing, all to be blended into another tank. A little red put in on top of a white tank, to fill it...or the other way around. Thus exact, defining labels suggesting ‘this is Chardonnay’ becomes a nonsense, as would be the supposed suggestion that it is made in a manner you might be familiar with.

Climatically this area has weather that while hot in mid summer, (peach-growing hot) has a noticeably short growing season and thus a lower heat accumulation than in the Pfalz, Germany. One of my favourite wines was a slightly odd smelling but wonderfully flavoured Lemberger sparkling wine, red grapes/white wine.

Other wines were occasionally older than initially expected, with some fresh aspects in their flavour, yet were up to a decade old. Local people occasionally plant the Acacia tree to use in their barrel making. Often in smaller sizes, it being difficult to get 'clean' knot free lengths of wood perhaps, and in their first year of use these impart noticeable amounts of flavour and colour into the wine, really yellow, almost surreal. Whilst I got to hear about other wood being used, possibly Mulberry, to be honest communication is often a juggle of interpretation in the interests of simply trying to keep talk flowing. It is not an event of multicultural connections, beyond the previous mentioned wine makers.

Picturesque Simple trestle tables with an awning over and above to fend off natures excesses, rain or sun, whichever bothers you, and probably an open door behind into vault like cellars. With wine samples usually in a range of four to eight bottles, and some of which had familiar sounding varietal names emblazoned across them, (but not tasting as you know it…Jim!) Others being a touch too zany for my ageing mind to be at ease with; my problem, not theirs. As varietals went there were those previously unheard of, and there were wines made in a style that I was not expecting. For example there were some delightful sparkling wines, made from a range of varieties. Minimal extraction and even delicate subtle nuances; different interpretations.

About 20 wine makers from the region, and a little further afield, Slovakia, Bohemia, Austria, Slovenia, Hungary were gathered on the streets and in the cellars of old Velke Bilovice. This being pretty much a car-free environment. With hillsides above and behind, vineyards and a mix of sunflowers, vines and vegetables below, in front, sun facing south and west.

I like the lack of restriction in such free form wine making, whilst acknowledge the skill that is needed so as to make something palatable. Is it really possible to make wine with no manipulation, innoculation, additions, subtraction, temperature control, fining and that dollop of all embracing and saving grace, sulphur?

Sam Doncaster works for Volker and Marion Freytag, of Rebschule Freytag, Lachen-Speyerdorf, Neustadt an der Weinstrasse, Pfalz.

Surprise, surprise however as there was a UK registered car parked in one corner, and we did get to meet a smiley young lady from England who was delighted with both the wines tried and the experience the occasion offered. Beyond that over the two day period...take it easy, stay and enjoy with the possibility of happening upon an occasional French accent, a German, and a small number of American and/or Canadian people. No matter what, come the evening and as darkness and cooler air moved in, then the musical instruments come out. Local, timeless, and totally enchanting. Authentic, (electrical influence free) and as poetic and as loud as the wine inspired musicians and singers could be.

> Radek Osicka (left) and Sam Doncaster

SEPTEMBER 2022 | VINEYARD

How will your business likely be valued?

Whether you are a company, a partnership, or a sole trader this may impact how the sale is structured. For example: The Buyer will frequently want to structure the purchase as a purchase of the assets in the business, rather than the shares of the company. This normally reduces the risk and increases the tax reliefs available for the Buyer. The Seller however will often want to sell the shares in the company as the tax treatment is normally more favourable. Sometimes these respective positions are difficult to resolve and a compromise price adjustment between the Buyer and Seller is made. Taxation

The bottom line Your business is ultimately worth what a buyer is willing to pay you for it. This may or may not be what you, as the seller, think it is worth!

What is due diligence and how would it affect the sale/purchase?

38 DESKTOP www.carpenterbox.com/vineyards phone-alt 01903 234094

Listed companies might give you an idea of the value of your business

Heads of Terms set out the key terms of a deal agreed between the parties, made subject to due diligence. This is usually a non-binding agreement.Theduediligence process normally involves the seller providing a vast amount of information which is held securely in a data room. The Buyer then gets their professional advisers, such as a solicitor, accountant, and surveyor to undertake due diligence work and liaise with the Seller’s advisers, having previously signed confidentiality NDA’s (non-disclosure agreements).

Joh illings SeniorPa nd Head o f Vayeni

How would the sale likely be structured?

The outlook for the sector

We at Carpenter Box are experienced in the financial aspects of buying and selling within the industry and we have endeavoured to give you some insight into how your business would be valued, but also some of the processes involved.

◆ Establish the market value of the individual assets being sold, including Thegoodwill.Buyerwill then adjust the ‘Enterprise Value’ to an ‘Equity Value’ for the particular circumstances of the business being sold. The most common adjustment is a reduction for debt in the business. Also, adjustments for unusual levels of working capital or excess cash are often made. This would represent the value for 100% of the business. If only a minority stake in the business is being taken, then a significant discount is likely to be sought.

The vineyard and winery sector is growing substantially, and this is expected to continue. There have been some significant transactions in the marketplace in the recent past. In our opinion, there will be more activity and consolidation in the months and years ahead. Seek advice Please consult your own professional adviser if you feel the information in this article is relevant to your circumstances and please do not hesitate to contact a member of our specialist vineyard and winery team here at Carpenter Box.

This process carries a significant cost and generally takes anything between three to six months. Thought should be given in advance to the preparation of a data room. As this process represents a major distraction from running the business for the seller’s team. Care is needed, especially if a sale falls through.

There are some vineyard and winery businesses that have a listing on one of the publicly quoted markets, a couple of these being Chapel Down (www.chapeldown.com) and Gusbourne (www.gusbourne.com). This is interesting information and should be assessed. However, most vineyard and winery businesses are private and operate on a much smaller scale. Consequently, this information is often not the most relevant to use, or requires discounts from any multiples implied.

Taxation is an important aspect of any deal but is not the main focus of this article. Please refer to our other articles for further details on the taxation aspects and do consult your own professional adviser.

How much is your vineyard and businesswineryworth?

The Buyer will initially assess the ‘Enterprise Value’, representing the value of the business’ activities. This can be arrived at in a number of ways. Two of the most common are:

SEPTEMBER 2022 | VINEYARD PROFESSIONAL SERVICES

◆ Establish the maintainable earnings of the business and multiply this by the earnings multiple for the particular business/sector.

◆ If prepared before the winter sets in, drill a cover crop at 25kg/ha to help break up subsoil and produce a large amount of biomass

◆ Check pH ◆ Check organic matter levels ◆ Consider a cover crop if you have time ◆ Use a good ground works contractor who is reliable and has all the right equipment Agrifactors to do list when gett ing to a clay site to prepare ground for vineyard planting

Processes to prepare ground for planting

◆ Subsoil in three directions

◆ Roll with ring rolls Spring of planting year:

◆ Apply lime, if required

◆ Apply compost, if required, to RB209

◆ Take soil analysis ◆ Use a good agronomist to make recommendations for nutrient additions

39 Will Mo

When we plant vines in May, the ground preparation often starts in the preceding year. When vines are planted, they need to have the best start possible to reduce the mortality rate at pruning and encourage as much growth as possible in their first season. The season to which a vine can start producing a meaningful crop can, in the most part, be attributed to the quality of ground preparation at planting. The processes to prepare ground for vineyard planting go against most of the practices now discussed in regenerative farming. The cultivation goes much deeper than many other crops and fields are often left ploughed and open over winter. As Vine-Works plant many farm diversification projects our ground preparation recommendations are sometimes met with resistance because of the ‘regen’ practices now widely used. We have explored other methods of planting which would be in the realms of ‘no till’, but for larger sites we currently prefer to work in the tried and tested way that guarantees the vines have the best start possible. Planting with the familiar GPS rigs is also the cheapest way to plant vines in straight lines. When we plant in Kent and Sussex, where much of our work is, we use Agrifactors (Southern) Ltd, who operate out of Heathfield in East Sussex. Agrifactors, run by the formidable, but willing Chris Davis, are relied upon to see vineyard preparation projects through from start to finish. Agrifactors have big tractors and lots of kit which means they can tackle the difficult fields. Ulrich Hoffmann, of Hoffmann & Rathbone’s new Ford Farm Vineyard, planted a vineyard in 2021 on a beautiful, text book perfect site in East Sussex. A wet winter and several logistical challenges meant it was tough to get the field ready, but we got it done with Agrifactors. Now with a second season under its belt, Ulrich’s vineyard is looking fantastic. For those of you planting in 2023, here are the key messages: What to get right to prepare the field

◆ Apply micro nutrients and fertiliser

◆ Spray with Roundup when grass and other cover is growing to get the best possible kill (other methods are available to reduce herbicide use from the start of the process)

◆ Plough, not too deep to bring up the clay but so that the plough runs on the top of the clay

◆ Power harrow very lightly to incorporate nutrients

◆ Top fields with flail mower, not too fast so that as much of the debris is mulched and goes through the machine several times

◆ The cover crop can be grazed off or mulched

◆ Apply compost, if required, at the maximum quantity allowed in RB209

◆ Lightly cultivate with a power harrow.

◆ Cultivate with a tine or disc cultivator

◆ Apply lime at the required amount to bring pH to 6.5

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

◆ Apply nutrients and fertiliser

THE VINE POST Vine-Works AGRIFACTORS SEPTEMBER 2022 | VINEYARD

◆ Cultivate the ploughed ground by tine or disc cultivator. Do not use a rotovator on heavy clays

Stephen Cronk, Domaine Mirabeau, Provence, France

We’re only a few years into our regenerative journey, and we are needing to find the right balance in moving away from a typical vineyard monoculture towards working with cover crops and moving away from ploughing but without damaging our precious vines. If we push too hard or too fast, then we’re risking the health of our vines so we’re experimenting with different techniques in various parts of the vineyard.

Our family moved from London to Provence in 2009 to create a Provence rosé brand called Domaine Mirabeau. 10 years later we acquired a wine estate inland from Saint Tropez with 14 hectares of Grenache, Cinsault and Rolle. When we bought it, we immediately converted it to organic (it had been conventionally farmed for 20 years) but this wasn’t going far enough as far as we were concerned as it was just doing less of the bad stuff, but not necessarily making anything better. A friend of mine had sent me an article written in The New York Times about Mimi Casteel and regenerative farming and we began our story towards regenerative farming at Domaine Mirabeau – www.nytimes.com/2019/10/17/dining/ wine.html.drinks/climate-change-regenerative-agriculture-

The nature regenerationof Jo Cow oy Grower embracing regenerative viticulture

REGENERATIVE VITICULTURE

Regenerative viticulture maybe the latest buzz word, but its principles and practices stem from traditions established long ago and are perhaps now being rediscovered as a more genuinely sustainable and logical way of farming – for both the crops and business. Jo Cowderoy speaks to some of those practicing regenerative viticulture to find out the benefits of a more soil focussed and holistic approach.

A vine in optimal health functions best, produces a quality crop and is more resistant to disease – just like us. The vine’s environment, particularly a living healthy fertile soil is a hugely valuable resource as it can provide so much of the nutrition and water a vine needs – in the way that nature intended.

“Whilst the changes to soil health are many and unmistakeable, we also believe we are seeing improvement in our vine health with less disease,” commented Simon. “I started out in viticulture determined not to get on to the carousel of always spraying, spraying, spraying… Yes, our vineyard is young, but with the greater air circulation and more sunshine opportunities, plus the healthy soil, it means that we are spraying far less than most vineyards.” Simon added.

“As we mulch our prunings there is an increased risk of creating a fungal load,” Charles explained. “We are mindful of this, and so do it immediately after winter pruning late, as the sap is just starting to rise, and the grass rich understory starts to grow and envelope the mulched prunings.

> Nitrogen fixing Trifolium incarnatum (Italian or crimson clover) at Domaine Mirabeau

“Fungal diseases are managed with a reduced, but safe, chemical input along with trace elements. We tissue test for nutrient deficiency and do Brix testing all through the summer to determine our sugar levels in the leaf. A high sugar level is a plant’s natural defence against disease and insect attack. I must admit that I am still learning about vines, but this principle has stood the test on all other crops that I have grown,” said Simon. Managing disease

The benefits of regenerative viticulture are growing healthy grapes but with far less intervention

“In terms of controlling fungus, we apply sprays according to the risk levels the season brings. Sulphur, phospites and IWS product BIO-MAX have been the backbone of our approach having zero withdrawal periods. If the situation dictates, we supplement with conventional products only if needs be,” said Charles. In terms of vine nutrition, Charles explained that they use, “a combination of organic and proprietary fertilisers, with the aim being to maintain soil phosphate, potash, and magnesium levels. We provide nitrogen at just the right amount to feed the vines but not give them too much vigour. Seaweed extract has been an important foliar spray for us that we provide throughout the growing season,” Charles added.

Vine health

SEPTEMBER 2022 | VINEYARD

Charles Palmer established Charles Palmer Vineyards in 2006, initially farmed organically, but now with a regenerative approach. “The aim is to remove only the grapes from the vineyard and take nothing else away, so, for example, we mulch all of our prunings in the row, as its important to return their goodness and organic matter to the soil,” commented Charles. Further afield, in the Provence region of Southern France, Stephen Cronk who heads up the Regenerative Viticulture Foundation is producing his wine at Domaine Mirabeau using this approach. “There is a growing awareness surrounding the importance of maintaining and increasing soil organic carbon (SOC) stocks in vineyard systems. Increasing SOC positively influences numerous soil properties and removes atmospheric CO2, thereby helping to mitigate the effects of climate change. It can also create a healthier natural ecosystem supporting greater biodiversity above, as well as below, ground which helps maintain vine health and improve water tables – whilst at the same time reducing input costs and increasing fruit quality.

©Samantha Williams the soil. Of course, the important parts of the soil are far too small to see with the naked eye – at the mycorrhizal, protozoa, bacterial and fungal levels.” Simon added.

Simon Porter, Vineyard Owner, Penn Croft Vineyard, Hampshire, has farmed for over 45 years, and for the last twenty as a tireless advocate for regenerative agriculture, and now viticulture. “The benefits of regenerative viticulture are growing healthy grapes but with far less intervention especially from chemicals, while having an environment that is perfect for an increase in biodiversity of insect species and other beneficials,” explained Simon. “Then there is the excitement of seeing your soil come alive with all sorts of invertebrates and worms, and to see organic matter building and storing carbon in

“I am discovering that if I look after the soil, the soil will look after me.” Simon Porter, Penn Croft Vineyard

Reducing the impact of climate change Dr Alistair Nesbitt a Viticulture Climatologist, Vinescapes CEO, and trustee of the Regenerative Viticulture Foundation said: “Regenerative viticulture encourages carbon sequestration through both ‘no till’ and biodiversity promotion practices. Sequestering carbon in SOC is seen as one way to mitigate climate change by reducing atmospheric carbon dioxide. Small increases of SOC over very large areas in agricultural and pastoral lands will significantly reduce atmospheric CO2. “Every tonne of organic carbon is the

Simon HampshireCroftOwner,VineyardPorter,PennVineyards,

What about weeds? “The advantage of regenerative over organic is that we can choose what is the best response to a particular problem," explained Simon. So, if despite all our work in providing healthy soil, we have a high disease threat, then maybe the best option both to the grapes or the environment is a safe chemical that will treat the disease while having no effect on the environment. It is important to know which chemicals are a threat to the environment and which are harmless so that informed decisions can be made,” he added.“Now we have the tricky political question of glyphosate! Regenerative farming makes limited use of glyphosate and sees no reason not to. I have had people in my vineyard who insist that I dig the soil where I have sprayed glyphosate because they believe that all life will have been killed. They are in disbelief when they see the same teeming life whether sprayed or not! I think that using limited glyphosate is better for my soil and the environment than running up and down the vine rows periodically with a blade in the soil to destroy weeds – and it uses much less“Weedsdiesel!in the vineyard are either allowed to grow for a time, especially if they are going to produce some good roots and biomass, or managed with topping, spraying or a tractor mounted strimmer. Cover crops between the vine rows are cut and used as a line of mulch along the vine row. This is used to reduce weeds

> Most trained viticulturists would describe the vineyard as scruffy; my experience has been that the public love the story of cover crops, flowers, long grass and all the environmental benefits that go with that,” said Simon Porter, Penn Croft Vineyard under the vines, build organic matter and more importantly, essential nutrients are transferred back into the vines. If we do not need to mulch the vines the crop will be cut and left for the worms to pull into the soil. This cover crop area could also be used for a commercial crop in the future,” Simon added.

We first started to change our arable farming in the year 2000 when we sold the plough, adopted a shallow tillage system, and left all crop residue on the surface. We quickly noticed increased earthworm activity and subsequent soil improvement along with the increased workability of our more challenging soils. We adopted full no till along with cover crops in 2014. This led to a further increase in soil health and particularly in our soil biology. We have continued to modify our system as we have learnt and now, we include among other things molasses in our home mix fertiliser, along with applying trace elements, grazing sheep, and growing varietal blends of the same crops in the same field to assist in general crop health. Insecticide use has ceased for some years. The result on our wheat is a 30% reduction in applied nitrogen and 50% reduction in fungicides along with a reduction in herbicides whilst still maintaining our longterm yield average. The above 20-year experience committed me to growing vines on the same principles when we planted our first vineyard in 2019. I am the first to admit that I know very little about viticulture and so I am learning as I go. However, the most important change regarding regenerative growing of any crop is learning to think differently. It is necessary to be able to think out of the box and to discover which ‘rules’ for growing vines are there just because of the original method of production and so can be dismissed in a regenerative vineyard.

REGENERATIVE VITICULTURE

43 equivalent of about 3.67 tonnes of atmospheric CO2. For the reduction to be long-lasting, organic matter needs to be in the more stable or resistant fractions. The process relies on plant photosynthesis to carry out the initial step of carbon “removal” from the atmosphere. However, rather than increasing the storage of carbon contained in plant biomass, soil carbon sequestration relies on management practices that increase the amount of carbon stored as soil organic matter. Increases in soil organic matter/ soil carbon content are also beneficial from the standpoint of soil health and soil fertility, which provides additional incentives for adopting soil carbon sequestering practices,” Alistair added. What are the barriers? “Some of the barriers to regenerative viticulture adoption stem from a lack of education and/or research about the value and adoption potential of regenerative viticulture practices,” explained Alistair. “In turn there is a perceived risk of breaking the status quo, doing things ‘differently’, losing crop, quality, or reputation (or all three!), that makes change harder to “Directingachieve.resources, research, and knowledge exchange to support practitioners in adopting regenerative viticulture practices is essential. Regenerative viticulture isn’t one or more techniques that can be adopted by all growers, site specific considerations are required so as not to compromise viticulture or vineyard performance. One of the steps the Regenerative Viticulture Foundation is taking is to support research into regenerative viticulture in different environments and to develop toolkits for those looking to adjust their conventional or longstanding viticulture into more regenerative practice. Some of the other barriers are cultural; vineyard businesses that are individually or family owned and operated are more open to adopting regenerative viticulture as a means of business preservation, and scale too plays a role where smaller producers have greater agility to change,” said Alistair. Stephen added: “Habits have been formed and passed down through generations, fuelled by advances in synthetic inputs and vineyard machinery, taking farmers further away from understanding how to work in concert with A research paper on soil carbon sequestering can be found canMorewww.frontiersin.org/articles/10.3389/fclim.2019.00008/fullhere:informationontheRegenerativeViticultureFoundationbefoundhere:www.regenerativeviticulture.org/mailing-list << Photo: ©Wine Australia > Penn Croft

5 PennSeptember,CroftWinery, Hampshire

For more information and to www.regenerativeviticulture.orgregister: REGENERATIVE VITICULTURE

<< Regenerative

> “There is the excitement of seeing your soil come alive with all sorts of invertebrates and worms," said Simon Porter Vinescapes

nature rather than against it. There are whole industries juxtaposed to regenerative farming and so we need to work hard to provide compelling and thorough evidence to persuade farmers to rethink how they work their land.”

“I may still make some mistakes and make some wrong choices in my vineyard, but I am learning what works and what doesn’t. For me, it is all about producing healthy food by using the least amount of unhelpful intervention whilst caring for the environment to a higher and higher degree. In 47 years of growing crops, the chief lesson that I have learnt is that it is all about the soil. I ignored it for half of that time but now I am learning to treasure it and feed it and care for it, and I am discovering that if I look after the soil, the soil will look after me,” Simon added. “There is no one solution fits all when it comes to regenerative viticulture, and it isn’t wise to ‘convert’ overnight without due care and consideration.

Professional advice is available, from the Regenerative Viticulture Foundation, or Vinescapes, to provide experienced guidance on your regenerative viticulture journey,” commented Alistair.

Top tips

“Probably the biggest barrier to anyone changing to regenerative growing is being able to think objectively and to be brave enough to discard some traditions and professional viticulture advice,” commented Simon. “It can be hard and lonely at times as you discover what works and what doesn’t, so joining forces with others, who are on the journey, is a help whether it is other farmers or those advisers who have had many years of soil care and have learnt essential lessons the hard way. I use Soil First Farming who have been advising for over 20 years on all soil types and on many different crops. It is having a sound understanding of your soil and its constituents and what mineral in excess may be locking up another needed mineral and thus reducing the health of the plant.

“There are several important points that I think are lost to many when planting new vineyards, with a view to regenerative, sustainable, and organic viticulture,” explained Charles, “These include planting density, the alleyways and under-vine area. Workshop Day,

discussion. You will learn

Join Justin Howard-Sneyd MW, the Dartington Trust, Wine GB, Penn Croft Farms Ltd / Itasca Wines Ltd and the Regenerative Viticulture Foundation for an informative and collaborative the principles behind Regenerative farming and have the chance to discuss such matters as vineyard establishment, weed control, cover cropping, balancing soil indices, animal grazing and biodiversity.

Cultivating under the vines

Our 14-hectare vineyard is a group of seven smaller vineyards next to one another each with slightly differing topography – from sandy loams to clays and shingle, each one surrounded by hedgerows and trees. Within these native hedgerows are a variety of different species that give diversity and provide protection from the wind in our coastal location.

This is another process carried out in many vineyards, we do not agree with this, as it constantly disturbs the soil’s microflora and risks damaging the base of the vine – as well as liberating precious soil water reserves. Again, it’s important to consider the long-term equilibrium of the ‘vineyardscape’. This brings us to the issue of controlling plants that grow directly under the vine. Herbicide used judiciously where it’s needed has been our approach until now. Some native plants in our vineyard can

Establishing the alleyways

Charles Palmer, Charles Palmer Vineyards We planted our first vines in 2006 and ran our whole farm operation spread across 750 acres, including the vineyard organically, certified by the soil association for 11 years. During this time, I gained a good level of knowledge about preserving the local environment in which the vines grow and learnt a lot about how to get the most from the vines without too much intervention.

We no longer farm organically, due to the financial constraints associated with low yields. In hindsight it was not a good idea for us to plant young vines in a newly establishing organic system. Instead, I prefer a more freerange approach that allows us to investigate new ways of working that will allow both the landscape and our family business to be sustainable.

> Charles Palmer Vineyardsand have been able to grow up to four feet tall, into the canopy, in the space of a month in a wet season. We are now looking at a rotating belt machine that could be used to mow the under vine instead of using herbicides.

“So often I see people with good intentions, planting new vineyards with green manures, to build organic matter. Whilst on the face of it, this makes sense it can only be a short-term fix, constantly cultivating the soil and aerating it is not good for the system. Ultimately the system must find equilibrium, that means it has to find its way back to its roots so to “Whenspeak.we plant our vines, we plant only the vines and do not attempt to plant any non-native species to the area, we cultivate the soil to a good depth to allow the young vines to get their roots down quickly and avoid issues with water shortages. We then cultivate the top layer of soil between the rows to a fine tilth and roll the soil to finish. This is because any small seeds from the native seed bank need a fine tilth to germinate.

“This is typically too high in the new plantings that I have seen, to be good for the vine and landscape. I see time and again, plantings around 5,000 vines per hectare. When we planted organically, we chose to go for inter-vine spacing of 2m and row widths of 2.7m, which is 1850 vines per hectare. Over the last 16 years of planting and growing vines, we have settled on what we consider to be optimal for us – a vine density of 2666 vines per hectare. “The issues are airflow, sunlight penetration into the canopy, and accessible water reserves in the soil. There is also the consideration of machinery wheelings within the vine row – narrower rows mean an increase in wheelings and soil compaction per hectare. Since we are looking at the vineyard as a whole, it’s important to consider how the vines share their position within the landscape.

Planting density

I feel that our vineyards are now in balance with their surroundings, we work alongside nature, that includes the rabbits and badgers that inhabit the vineyards, as well as a thriving population of birds. Our Pinot Noir and Chardonnay grapes yield on average between 8 and 10 tonnes to the hectare of top-quality fruit, I believe that this is a sustainable yield for these grape varieties in our environment.

“Typically, when we plant here, the main species that predominates is Chenopodium album or Fat Hen. After it has grown to around three to four feet, we mulch it with a flail mower. After this the next native plants will appear and as time goes on, we mulch these as well. Eventually we end up with a wild grass predominant understory which is rich in flowers native to the area. This process can take three to four years before it is established.

Areas that surround the vines

“Sunlight and water are essential for life, taking too much for the vines, means not only will they suffer, but so will the flora and fauna in the alleyways between the vines. We are looking at hotter summers, with less rainfall going forward, so this is a very important issue to address.

ITASCA TECHNICAL SERVICES

New technical division hits the ground running

“Interestingly, as soon as we set up Itasca Technical Services we were approached by a number of manufacturers and suppliers who wanted us to represent them also,” he said. Those companies include Enartis, Steroglass and Oculyze, all of which were keen to be showcased by Itasca’s up-and-coming new division. The story began after Malcolm spent £1.5m fitting out the winery at the Penn Croft Vineyard at Crondall on the Surrey/Hampshire border. Not keen

The business can provide and install everything a winery needs, from tanks and presses, agitators, filters and pumps to bottling and labelling equipment, additives and chemicals. With the customer database already growing swiftly, Malcolm Walker is convinced that the industry was ready for a new, client-focused link between supplier and customer.

Itasca Technical Services is a new division of Itasca Wines, set up by owner Malcolm Walker and being taken forward by Sales Director John Simmons, a hugely experienced and well-known figure in the industry.

A conversation at the 2021 Vineyard & Winery Show organised by Vineyard magazine was the catalyst for a new business that has begun offering a full supply and installation service to wineries across the UK.

> John Simmons 47 on using the same supplier when he decided to invest in an eight-tonne press costing another £180,000, he met up with representatives from German manufacturer Scharfenberger at The Vineyard & Winery Show. Malcolm found himself invited to Germany for a visit to the plant and some serious discussions about how they could work together. It resulted in the German company suggesting that if Itasca Wines was interested in setting up a distribution company, Scharfenberger would give the business the sole UK import licence.

<< What’s in a name? Scharfenberger also, although inadvertently, named the UK company.

SEPTEMBER 2022 | VINEYARD

“We were going to call it Itasca Engineering, but we received a letter from Germany addressed to Itasca Technical Services, and we thought it sounded so good that we used it from then on,” Malcolm admitted. Malcolm then got in touch with John Simmons, well known in the industry and coincidentally living just a few miles from the Penn Croft vineyard home of Itasca Wines. Again, the two men bonded over a common goal of delivering great service to winemakers across the country, and so John came on board.

<< bottling“Visitinglines.Sraml

John is clear about what he believes Itasca Technical Services can deliver. “We can provide all the technical and manufacturing equipment for winemaking, from receiving the grapes through to processing them and then bottling the wine – or canning it, if wineries are looking to go down that route. “Along with the kit – presses, agitators, filters, pumps disgorging equipment, yeast, chemicals and all the other things winemakers need –we see ourselves as offering a sympathetic, friendly ear, particularly for newcomers who are looking for advice as well as equipment. “And we won’t walk away when the job is done, either. After-sales care is incredibly important to us and we know it’s top of the list for our customers, too.”

“We went to South Africa and are having our own new tanks built in Cape Town by Saturn Stainless Industries,” he said. “We followed that up by negotiating for Itasca Technical Services to be appointed the sole UK and European importer for Saturn, which has an impressive reputation internationally. “The other benefit is that while there is a worldwide shortage of stainless steel, it seems to have hit Europe particularly hard, which means South Africa may well prove to be a more reliable source for tanks, at least in the short to medium term.”

After what Malcolm described as “a whirlwind few months touring factories and meeting people”, Itasca Technical Services hit the ground running. With a number of orders already confirmed, including for a bottling line and elevators, the division is working hard to close a potential order for an entire winery.

SEPTEMBER 2022 | VINEYARD ITASCA TECHNICAL SERVICES

“Given what we have created here at Penn Croft, we can even build the winery itself, if necessary,” he added. benefits necessary,” he added.

Itasca Technical Services then negotiated a UK import agreement with Sraml, the Slovenia-based food processing equipment supplier and specialist in the manufacture of wine equipment and juice and cider-making products, including reception equipment, destemmers and crushers, pumps, presses and “Visiting Sraml in Slovenia was a fantastic experience,” said Malcolm. “To see such a wellorganised and pristine factory in a stunning valley surrounded by vineyards was a privilege, the owners really looked after us and we had some stunning Slovenian wines, some of which Itasca Wines is now going to import into the UK. “Itasca Technical Services is really looking forward to working with Sraml and their dynamic team.”

As the company picked up momentum, it was other companies getting in contact with Malcolm and his team, rather than the other way round. Enartis, which Itasca already represented in the UK and which provides yeast products and stabilisers, along with other chemicals, was joined by Steroglass, which provides laboratory equipment, wine analysers and other equipment. Also part of the Itasca Technical Services stable is Oculyze, which produces a yeast cell counting kit that uses a mobile phone app to monitor yeast growth, and filtration product specialists Profil Solutions Ltd. New supplier with When Malcolm tried to buy 26 more fermentation tanks direct from Latina, the company that had supplied the original Penn Croft winery, he was turned down. Instead he had to look elsewhere, in a move that may well turn out to have an additional benefit.

49 Itasca Technical Services are delighted to announce their exclusive partnership with the UK’s bestselling Grape Press Supplier Scharfenberger EXCLUSIVE PARTNERSHIP Itasca Technical Services / Contact: John Simmons Tel: 01252 279834 / Email: john.s@itascawines.com www.itascawines.com We are constantly improving the way we and our customers do business through our inspiring innovation towards improving wine quality and winery efficiencies across the globe. Our diligent approach to the process of continued learning through research and collaborating with our customers and winemakers, in addition to providing solutions and new product development, gives Enartis the leading edge in the market. INSPIRING INNOVATION www.enartis.com Jennifer Lincoln Tel. +49 172 197 jennifer.lincoln@enartis.com7506 FA_Enartis_Corporate_ADV_190x133_3mmbleed_EN_PA_0822.indd 1 11/08/22 12:04 SEPTEMBER 2022 | VINEYARD

Itasca Technical Services is going beyond supplying and installing equipment and will deliver the most comprehensive service possible.

It’s happened before The success of Itasca Technical Services, which has seen potential suppliers approaching Malcolm rather than the other way round, is not an unusual experience for him and his team. While he talks about being “lucky”, it’s difficult to avoid the conclusion that he’s a man who makes his own luck. He may have been “at the right place at the right time”, but his enthusiasm, his dedication and his determination to succeed shineMalcolmthrough.originally planted the vines at Penn Croft Farms in partnership with farmer and landowner Simon Porter so that he could film the venture as a follow up to his Cellar Rats TV series.

Ben’s expertise saw the winery pick up three silver medals in the Wine GB 2021 awards. They went to Penn Croft’s Bacchus 2021 and Pinot Blanc 2021 and the Sauvignon Blanc made for Essex vineyard Missing Gate.

“The other benefit we have here is that the winery acts as a showroom for the equipment we sell,” John added. “Customers can come here, chat to us about what we need and potentially see it in action, too.”

<< ITASCA TECHNICAL SERVICES

“The company has won a service contract to provide a maintenance and breakdown service to existing customers of a large manufacturer,” Malcolm explained. To do that, Itasca Technical Services is partnering with a Reading-based engineering company and is working with Itasca’s suppliers to train two specific engineers who will be on call and ready to deal with incidents anywhere in the“Thesecountryfully trained and dedicated engineers will be available 24/7 to support existing customers as well as providing after-sales service on new installations carried out by our team,” Malcolm said. Itasca Technical Services will also hold a stock of the parts that are most usually involved in breakdowns, with a particular focus on making sure harvest is not interrupted for any longer than is absolutely necessary.

Simon had become his landlord when Malcolm relocated his independent production company, Itasca Films, to the site some 11 years ago. The chance conversation about the possibility of planting vines at Penn Croft led to what the two men have since described as “one of those life-changing events which just falls into place without having to try too hard” and resulted in Itasca Wines and Penn Croft Vineyard becoming a reality.Afterplanting vines on what had been a wheat field, Itasca Wines built a winery to turn the Penn Croft grapes into wine, and soon found themselves in demand. An article in Vineyard magazine about Malcolm the film Producer and Simon the regenerative farmer set the ball rolling. “One well-known vineyard rang to ask about renting storage space and then we had enquiries from other growers asking if we would make wine from their grapes. We soon found out that with far more vineyards than wineries in the south east there was a real opportunity for quality winemakers,” explained the filmmaker turned winemaker. “Part of the problem was that some of the original wineries that had offered contract winemaking were steadily harvesting more and more of their own grapes and were running out of capacity to support other growers, which created demand we were able to meet. “We have been exceedingly lucky that people phoned us. A lot of where we’ve got to was not planned but has come from organic growth as a result of other people’s enquiries.” It’s a modest statement, and one that ignores the commitment and drive demonstrated by Malcolm, Penn Croft winemaker Ben Smith and the rest of the team – now joined by the Itasca Technical Services division. Itasca Wines is set to process 400 tonnes of grapes this year and has a capacity of 600 tonnes – a figure that may be expanded in the future to 1,000 tonnes. The winery makes and labels wines on behalf of 20 vineyards across the south east from Exeter to Essex, and while the region remains best known for its fizz, Itasca is increasingly making still white wines.

Proﬁl Solutions Ltd A.B.E. Estate, Bromyard Road, Ledbury, HR8 1LG T: 01531 636704 F: 01531 806396 07894 704895 W: www.proﬁlsolutions.com & FI S OLUTIONS the food & b ever ag e indust ry Profil Solutions - approved UK agents for Carlson Filtration Ltd, Merck-Millipore & VLS Technologies (Velo Acciai).

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Profil supply DE Filters (horizontal and vertical leaf), Crossflow filters, sheet filters and other equipment manufactured by VLS Technologies (Velo Acciai).

For further product information please contact Dave Manns on 01531 636704 or e-mail to davemanns@proﬁlsolutions.com

Profil supply DE Filters (horizontal

and vertical leaf), Crossflow filters, sheet filters and other equipment manufactured by VLS Technologies (Velo Acciai). Profil also supply Carlson filter sheets & lenticular filters, Merck-Millipore filter cartridges and sterile membranes. Filter cartridge housings and lenticular filter housings, bag filters, strainers and most other type of filtration equipment. For further product information please contact Dave Manns on 01531 636704 or e-mail to davemanns@profilsolutions.com Custom design solutions for your winery stainless steel tank manufacturers We manufacturer a standard range of tanks but also cater for individual requirements and will find a flexible and cost effective solution based on our vast experience and knowledge base. www.saturnstainless.co.zainfo@saturnstainless.co.za UK and EU distributor: John Simmons John.s@itascawines.com 01252 279834 – 07788 561464 SEPTEMBER 2022 | VINEYARD

Profil also supply Carlson filter sheets & lenticular filters, Merck-Millipore filter cartridges and sterile membranes. Filter cartridge housings and lenticular filter housings, bag filters, strainers and most other type of filtration equipment.

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P ROFIL PROCESS

LTRATION

Thiols are a key part of expression in many varietals, the most notable being Sauvignon Blanc. Thiols are relatively unexpressed in grape juice but develop via yeast metabolism during alcoholic fermentation. The yeast strain plays a critical role in the formation of the thiols from precursors found in grapes.

◆ High Zêta potential, synergistic effect of the proteins. ◆ Promotes elimination of oxidised/oxidisable phenolic compounds.

◆ Each wine is unique and will require a tailored combination of fining agents suitable for the desired wine style.

With the recent hot weather it is important to consider the potential increase in phenolic compounds occurring in the skin that may have a negative affect if left in the grape must. Non-traditional and low intervention strategy is important, for example, using alternative yeast strains ZYMAFLORE® KHIO and ZYMAFLORE® ÉGIDE for biocontrol is an exciting new field that can lead to brighter, fruit-forward and fresher wine styles whilst reducing SO2 inputs. Oxygen is a highly reactive element that also needs to be treated carefully. The information below outlines the importance of treating the easily oxidisable compounds at the must stage that in turn make your life easier during the wine making process.

Fining agents can be divided into two categories: proteinaceous and non-proteinaceous. Their interaction with wine compounds can be in the form of a chemical bond, absorption and adsorption or electrostatic interaction. A chemical bond formation will bind to the compound in question and normally precipitate. Absorption and adsorbtion carries no electric charge and captures the compounds upon its structure. Electrostatic interactions involve the fining agent and the compound having opposite charges and attracting, the larger molecules which combine the fining agent will settle out. What are the benefits of fi ning in juice rather than fi ning in wine? The removal of oxidisable phenolics are key to preserving aromas and importantly preventing the wine from oxidising and turning brown. Elimination of the phenol acids and flavonoids prevent the formation of o-quinones (brown compounds). If the majority of compounds that can be oxidised are taken out then there is much less to oxidise. Apart from changing the colour, o-quinones can then react with thiols, rendering the bound thiol inodorous thereby removing important aroma.

◆ Oxidisable phenolics (mainly Flavanoids and phenolic acids) can affect colour by turning brown. These brown oxidised phenolics can scavenge important aroma compounds.

SEPTEMBER 2022 | VINEYARD WINEMAKING

fermentationbefore

52 rk C r u pmnot Fining

◆ Fining during fermentation may prevent aroma and colour modification by fining out oxidisable phenolics early on.

Types of fi ning agents

◆ CO2 from the fermentation will not protect phenolics from oxidising.

Terpenes are normally glycosylated and non-volatile in their glycoslylated form. These may be released over the course of the fermentation or with commercial enzymes. Esters, higher alcohols and volatile acids are produced exclusively by microbial intervention (this level is subject to genera, species and strain variation). Esters are much less prone to oxidation than thiols and can contribute fruit aromas.

VEGEMUST® VEGEMUST® is a specific combination of pure vegetable proteins with a high ﬂocculation capacity, suitable for static cold sett ling and fi ning in fermentation of white and rosé wines.

◆ The presence of patatin helps to reduce the risk of wine oxidation at an early stage, by lowering the concentration of oxidised or oxidisable phenolic compounds in the must.

◆ Time from grape to bottle – there is often less time to stabilise colour; greater need to fine. The most common timing for fining is in the juice stage or in wine, but a multitude of research supports fining during fermentation as a beneficial practice. Fining is a generic term for removal of a particular set of compounds, and there are various methods to accomplish this. Combinations of fining agents can have a targeted effect on undesirable compounds without affecting nitrogen levels. Both micronutrients and nitrogen can be replaced through the addition of organic nitrogen sources, but key aroma compounds like thiols are lost indefinitely if they are not protected from oxidisable phenolics early on in the juice stage. Wine is a complex matrix of proteins, colloidal matter, sugars, acids, phenolic compounds. Fining removes unwanted components from the juice or wine. This may be for the purpose of clarification, removal of oxidisable and non-oxidisable compounds which can affect colour, bitterness and other off flavours. Fining can improve the wine stability in a number of ways and improve the wine from an organoleptic point of view. Besides having a clarifying effect, fining leads to changes in the polyphenolic structure of wines and in red wines improves the stability of colouring matter by eliminating particles likely to precipitate later in bottle. Fining also helps reduce the microbial load of the wine. What are the key aroma compounds that need protection?

Advantages of fi ning in must rather than wine, improving both aroma and colour

Methoxypyrazines are grape derived and important contributors to “green pepper”, “asparagus”, “grassy”, “herbaceous” and “vegetative”. These aromas are not modified by the fermentation, and were shown to be present even after oxidative handling in the absence of SO2 Monoterpenes are plant derived, have characteristic floral, fruit, citrus odors in the form of geranoiol, linalool, nerol and alphaterpineol, and are present in aromatic muscat varieties.

MICROCOL® Alpha Natural sodium bentonite respecting colour and aromas while also having good protein removal capacity.

53 DESKTOP www.berlinpackaging.co.uk phone-alt 07805 081677 ENVELOPE Mark.Crumpton@berlinpackaging.com

stablisationTartaric CELSTAB® CMC for tartaric stabilisation to be used after a laboratory trial. POLYTARTRYL® Metatartaric acid - Inhibits crystallisation of potassium bitartrate.

OBJECTIVE Controlling colour intensity and refi ning the wine Controlling oxidation RECOMMENDATIONS

VEGEMUST® + CHARBON ACTIF LIQUIDE HP Vegetable proteins (patatins, pea) + activated carbon. Colour reduction. Colour stabilisation POLYMUST® ROSÉ PVPP, plant protein (patatin, potato protein isolate). Stabilises hue, reduces phenol acids. VEGEFINE® Vegetable proteins (patatins). Significant action on oxidisable polyphenol. POLYLACT® (PVPP, potassium caseinate). Inhibits browning.

MANNOSTAB®LIQUIDE200 Natural mannoprotein for tartaric stabilisation of potassium bitartrate salts.

SEPTEMBER 2022 | VINEYARD

Preparation with vegetable protein (patatin) and PVPP to stabilise the hue of rosé wines. ◆ Decreases the content in phenolic compounds. ◆ Allows the stabilisation of the hue by eliminating oxidised polyphenols that may alter wine colour. When the must is fined rather than later on in the wine, the oxidisable phenolics can be removed before any impact on aroma and colour is caused. When fining wine, the oxidisable phenolics present may already have had an impact on aroma and colour and the rate used has to be much lower, as the fining at this point may have a much harsher effect. Glutathione is found in yeast and juice and can play a role in aroma protection via means scavenging oxygen and can bind to the oxygen in o-quinones forming a stable compound. During fermentation a fining agent is able to be kept in suspension due to the agitation caused by the fermentation, and as a consequence can be thoroughly distributed throughout the must. With the introduction of cross flow filtration, it can be tempting to skip the fining stage. Cross flows can make the wine clear, but not stable. What happens when wines aren’t fi ned? With the tendency towards producing a more ‘natural’ product with minimal intervention, some producers are skipping the fining stage. Aside from possible ramifications with colour and aroma, fining takes away harsh, astringent phenolics, often giving the wine a ‘phenolic’ palate. As discussed previously, fining in the wine is often too late, as the fining agent will have a much harsher impact on desirable compounds. Rosé colour will drop out if there are oxidisable phenolics present which aren’t taken out via fining, which leads to colour instability in tank and bottle. To each rose a speciﬁc ﬁ ning ... Our expertise in the field of fi ning products has allowed us to select a range of products adapted to each situation, allowing you to create great rose wines. The products can have a broader spectrum of action than those proposed below based on the matrix of the wines to be treated. For further advice please contact your LAFFORT® supplier or agent.

POLYMUST® ROSÉ

MICROCOL® FT Natural calcium-sodium bentonite, intended for protein stabilisation of wines during tangential fi ltration.

stablisationProtein

VEGEMUST® Vegetable proteins (patatins, Effpea).ective content.Reductionclarification.ofthephenolic

POLYMUST® BLANC Vegetable protein (pea), PVPP. Eliminates oxidisable phenolic compounds.

facebook-f @winegb twitter @Wine_GB INSTAGRAM @winegb

Commenting on her appointment, Rachel says: “It’s a very exciting time for English wine and I’m delighted to be joining the organisation as it navigates ways to support and represent this great British industry.”

We have appointed three new directors to the WineGB Board and have also hired a new manager for the Sustainable Wines of Great Britain Scheme.

Representing you Working in partnership with Vineyard magazine for a developing UK wine industry.

Rachel Collins, a UK qualified lawyer of 15 years specialising in luxury goods, has also been appointed to the board. Currently General Counsel at Nyetimber, Rachel leads and drives internal collaboration on projects, establishing and building key relationships with stakeholders, and champions improvement on legal matters in business. industry information. This digital booklet will be available for visitors to download ahead of the tasting. Details of Sustainable Wines of

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

◆ You must be a member of WineGB to exhibit at the Trade and Press Tasting. Information on how to apply for a stand can be found on the members' area of the website.

WineGB Annual Trade and Press Tasting New faces at WineGB linkedin-in @winegb

> Andew Carter > Rachel Collins > Laura Tattam> Jonica Fox

Jonica comments: “With nearly two decades experience as a boutique grower-producer, I look forward to being a strong and constructive voice for our industry. I have enormous respect for all the work done by Bruce Tindale in this role. I hope I can be as useful.”

◆ If you are a bona fide member of the wine trade or press and would like to attend our Trade Tasting, please register: www.eventbrite.co.uk/e/winegb-trade-press-tasting-2022-tickets-353881307517

Jonica Fox has become a WineGB Group A Director (grower/producers below 15ha). Jonica is co-owner of Fox & Fox in East Sussex and has nearly 20 years' experience as a grower and producer selling wines both in the UK and in selected export markets.

Andrew Carter, CEO of Chapel Down, has been made a Group B Director, representing the larger producers (over 15ha). Andrew has spent over 25 years in the global drinks industry, holding senior leadership roles at the likes of Bacardi, Treasury Wine Estates and Bulmers. Prior to joining Chapel Down, Andrew was Managing Director of Chase Distillery.

Andrew adds: “I’m delighted to be joining the board of WineGB during this exciting phase of growth for the English wine market and look forward to supporting the development of the future direction of the industry and the legislative and fiscal framework in which we operate”.

There is still time to register to exhibit at our annual WineGB Trade and Press tasting, taking place on Tuesday 6 September at the RHS Lindley Hall in London. It is the major event for the industry in the GB wine trade calendar, and is attended by top trade buyers, press, writers, and influencers. We anticipate that this will be the biggest and busiest tasting on record. We offer a range of options to suit different requirements and budgets, including full, half, regional and freepour tables. For the first time, we have partnered with Bottlebooks to provide a digital list of all exhibitor tables, wine tech sheets, producer contact details and additional background Great Britain (SWGB) accreditation and WineGB Awards 2022 medal/trophy wins will also be captured.

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.

Laura Tattam has taken on the role of Manager of the Sustainable Wines of Great Britain Scheme. Laura has previously worked in supervisory and vineyard management roles at Vine-Works, Pookchurch and Bolney Estate vineyards and has a Wine Production Diploma from Plumpton College. She is also a trained lawyer and works as a parttime legal reporter. Laura will be working on the SWGB Scheme two days a week.

Photo: Tom Gold Photography

were

Drapers’

at our Awards

were

WineGB members are entitled to a £10 per 1,000-bottle discount on mobile bottling from WineGB Silver Patron BevTech. Get in touch with Phoebe French for more details: phoebe@winegb.co.uk The

sommeliers

on-trade

and

to showcase the diversity and quality of wine made in

Full list of trophy winners: ◆ Best Chardonnay: Gusbourne Chardonnay Guinevere Barrel Selection 2020 ◆ Top Still: Gusbourne Chardonnay Guinevere Barrel Selection 2020 ◆ Best Boutique Producer: The Grange ◆ Best Red Pinot Noir: (Joint winner) Balfour Winery Gatehouse 2020 and Gusbourne Pinot Noir 2020 ◆ Best Classic Cuvée NV: Harrow & Hope Brut Reserve No6 NV ◆ Best Prestige Cuvée: Exton Park Cuvée M Isaac Blanc de Blanc 2011 ◆ Best Bacchus: Chapel Down Kit’s Coty Bacchus 2019 ◆ Best Blanc de Noirs: Wiston Estate Blanc de Noirs 2014 ◆ Best Classic Cuvée Vintage: Digby Fine English 2013 Vintage Reserve Brut ◆ Best Innovative Still: Three Choirs Vineyards Siegerrebe Amber Wine 2021 ◆ Best Sparkling Rosé: Ashling Park Estate Ashling Park Rosé NV ◆ Estate Winery of the Year: Gusbourne ◆ Contract Estate Winery of the Year: Wiston Estate Winery ◆ Best Newcomer: Artellium ◆ Best Blanc de Blancs: Artelium, Blanc de Blancs 2015 ◆ Top Sparkling: Artelium Blanc de Blancs 2015 ◆ Supreme Champion: Artelium Blanc de Blancs 2015 Regional stars: ◆ Best East Anglia – Cobble Hill ◆ Best Midlands & North – Dunesforde Vineyard ◆ Best South East – Artelium ◆ Best Thames & Chilterns – Harrow & Hope ◆ Best Wales – White Castle Vineyard ◆ Best Wessex – Exton Park WineGB is hosting a post-harvest celebration dinner on the evening of the Vineyard & Winery Show in conjunction with Vineyard Magazine. Taking place on 23 November, the event will bring together vineyard owners, winemakers and operators with service and goods providers. Tickets are on sale now at £75 +VAT per head – to buy tickets, please visit the Eventbrite link: https://tinyurl.com/ycf4pvuf Like last year, we are also managing the seminar programme. These talks will take place in the John Hendry Pavilion, adjacent to the main reception. The full schedule for the day will be released shortly. Be sure to visit the WineGB stand (H12) – we would love to meet you. 2022 SEPTEMBER 2022 | VINEYARD JOIN WINEGB phone-alt 01858 467792 paper-plane office@winegb.co.uk globe-asia www.WineGB.co.uk 55

WineGB Awards trophy winners from this year’s WineGB Awards recognised Ceremony on 15 July in London. Held at the stunning Hall, collection top producers. A selection of medal-winning wines also showcased at the WineGB One Day Wine School on 18 July. This event was targeted towards and buyers intended Great Britain today.

17 trophies, as well as regional prizes, were presented to a

56 AVAILABLE NOW! CALL KIRKLAND ON 01622 843013 WWW.KIRKLANDUK.COM | ME17 3NW | E. info@kirklanduk.com SEPTEMBER 2022 | VINEYARD

Fully autonomous GPS sprayer

For compact sprayer manufacturers Martin Lishman Ltd, their venture into the world of autonomous spraying became a reality when they were approached by UK based precision equipment specialist, Manterra Ltd. The plan was to mount a Martin Lishman Mini-Spray 125 litre demount sprayer with 3.5m boom on their XAG R150 fully autonomous utility vehicle and create a go-anywhere unmanned GPS controlled spraying system.

With Martin Lishman’s long history of designing and manufacturing compact sprayers, the choice was clear when it came to choosing a sprayer for the project. “We were struggling to find a UK based manufacturer who could fill all our requirements for lead time, quality, specification and value”, explains Andrew Manfield, Managing Director of Manterra Ltd. “Martin Lishman were able to fulfil all our requirements regarding these critical aspects, worked closely with us to meet our needs and were always responsive to our requests.”

With both Martin Lishman and Manterra having roots in the agricultural industry, their shared ethos of understanding customer requirements to provide solutions which were not always readily available was a perfect match for this project.

The use of the unmanned sprayer vehicle brings with it many benefits; the precision aspect means incredibly accurate spraying application and minimising the overuse of chemicals. From a safety perspective operators have greater separation from chemicals when the sprayer is in use and from an environmental point of view, the battery vehicle is quieter and lighter than typical UTV’s or tractors, minimising disturbance, and ground pressure.

“One simple but very effective application is using the XAG 'follow me' mode to do spot spraying using the lance attached to the Lishman sprayer”, added Andrew. “As the R150 will follow the operator, stopping and starting automatically at approximately two metres away, it is infinitely better than using either a knapsack sprayer or a machine which must constantly be driven forward. Ultimately the applications for the sprayer and XAG platform are only limited by the ingenuity of the operator.”

“We jumped at the opportunity to get involved when Manterra approached us”, explained Gavin Lishman, Managing Director of Martin Lishman Ltd. “Our sprayers are going from strength to strength each year and we can firmly say that they have taken a strong hold in both the agricultural and amenity industries. Exploring new ideas and driving our product development is one of the reasons we got to where we are, so to be a part of this project was a good fit for us. We’ve seen GPS driven sprayers before, but never a fully autonomous unmanned sprayer – this could be a world first!”

SEPTEMBER 2022 | VINEYARD MACHINERY

The XAG and Mini-Spray combo provides a robust and versatile groundbased platform, which offers a whole plethora of spraying capabilities at an affordable level. It utilises the Trimble control system to deliver a full

suite of variable rate application and targeted application solutions using Trimble Weedseeker sensors.

In a world of self-driving tractors, cars and even lawnmowers, the call for the precision and reliability of GPS controlled vehicles is sweeping across all industries.

58 ONE TRACTOR, MULTIPLE APPLICATIONS In stock now, the Boomer range of tractors from 24hp to 57hp across 6 models 0% EXTENDEDFINANCE*WARRANTYAVAILABILITYFOR2022 Tel:MicheldeverSO213DN01962794100 East RG20Ilsley7DJ Tel: 01635 281222 RH12Horsham3PW Tel: 01403 790777 GreatTN26Chart1JJ Tel: 01233 822205 Wrotham Heath TN15 8LW Tel: 01732 880880 Uck eld TN22 5RB Tel: 01825 841100 *Terms and conditions apply. Vitifruit Equipment Sales and Hire /vitifruitequipment  vitifruitequipment@sky.com  01732 866567 www.vitifruitequipment.co.uk VINE TRIMMERSONE PASS SEEDING BOISSELET WEED CONTROL COMPOST SPREADERSPRAYERS LEAF PLUCKERS SEPTEMBER 2022 | VINEYARD

59 David Sayell&R

In the middle of a heatwave with a distinct lack of rain, frost protection may not be the top of what is usually a very long vineyard to-do list. However as we all know getting the right equipment for the job starts not when you need it but has to be planned well in advance. When the time comes you will be glad that you have thought about the equipment you need so that it is ready to go. The Tow and Blow mobile wind machines are one solution to the ever increasing issue of frost protection. This technique of frost protection works with air flow turbulence. The unique design of the fan can provide effective frost protection for all crops growing in valleys or on hillsides. The ability to angle the impeller and horizontally oscillate the fan head allows for exceptional versatility and sets this machine apart from traditional fans. It is possible to select either a rotation of 360 degrees or preset the tower rotation degrees to any desired angle. The adjustable speed rotation allows protection to focus on any desired area. These machines are mobile, no concrete foundation is necessary and they are easy to transport by tractor or truck. Set up time is less than 15 minutes for one person. There are two models, 250H and 650i: ◆ The 250H model protects up to 4.5 hectares with a three cylinder engine, fan engine power 23.7HP with a 60L tank. ◆ The 650i model protects up to six hectares with a four cylinder turbo engine, fan power 67HP with a 200L tank. Both machines are equipped with an automatic start-stop function as standard. Off/On temperatures can be selected and adjusted at any time. When the temperature limit is detected it switches on automatically. The tower has three height positions to enable operation at lower heights if required.

DESKTOP www.vitifruitequipment.co.uk phone-alt 01732 866567 ENVELOPE vitifruitequipment@sky.com Explore the range online at farol.co.uk Utility vehicles, compact tractors, fertiliser spreaders, sprayers and much more! SEPTEMBER 2022 | VINEYARD

VITIFRUIT EQUIPMENT

Frost protection

Itasca Wines Ltd are delighted to introduce Itasca Technical Services Itasca Technical Services providing the English and Welsh Wine Industry with the product choices and after sales service that our developing market •demands.TopEuropean Manufacturing Partners • Tanks, Processing, Press, Temperature Control, Pumps, Filters, Bottling • Full Winery Fit Outs • Engineering After Sales Service • Sales of Consumables • Laboratory Equipment Supplies The &EquipmentFinestSupportContactus & nd out more Email: John.s@itascawines.com Phone John Simmons 01252 279834 | Mobile 07788 561464 Web: itascawines.com Saturn Stainless Industries stainless steel tank manufacturers

Vineyard September 2022

Articles inside

The vine post

The agronomy diary

A viticulturist's diary

Landmark farm support scheme in Wales

Matthew Jukes