Vineyard February 2025 by KELSEY Media

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FEBRUARY 2025

Unexpectedly enchanting

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Whether you’re starting your vineyard journey or looking to enhance your production, Croxford Wine Estates and Nene Valley Winery offer a seamless partnership to meet all your vineyard needs. Together, we provide a full suite of services that guarantee success from vine to wine.

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VINEYARD for viticulturists in Great Britain

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www.vineyardmagazine.co.uk VINEYARD Kelsey Media, The Granary, Downs Court Yalding Hill, Yalding, Maidstone, Kent, ME18 6AL 01959 541444 EDITORIAL Editor: Rebecca Farmer vineyard.ed@kelsey.co.uk

NEWS 8

WineGB trip to Vinitech Sifel

Exciting times ahead for the Crouch Valley

REGULARS 11 Mastering wine tasting

Features: Malcolm Triggs

Wine Production and Wine Business

GRAPHIC DESIGN Jo Legg Flair Creative Design jo.legg@flair-design.co.uk

recent lunchtime lecture from

ADVERTISING & MARKETING Jamie McGrorty 01303 233883 jamie.mcgrorty@kelsey.co.uk PHOTOGRAPHER Martin Apps www.countrywidephotographic.co.uk MANAGEMENT DIVISIONAL MANAGING DIRECTOR: Steve Kendall PUBLISHER: Jamie McGrorty RETAIL DIRECTOR: Steve Brown SUBSCRIPTION MARKETING MANAGER: Claire Aspinall PRINT PRODUCTION MANAGER: Kelly Orriss DISTRIBUTION

Distribution in Great Britain: Seymour Distribution Limited 2 East Poultry Avenue, London EC1A 9PT Tel: 020 7429 4000 www.seymour.co.uk Distribution in Northern Ireland and the Republic of Ireland: Newspread Tel: +353 23 886 3850 Kelsey Media 2025 © 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.

students at Plumpton College enjoyed a Victoria Stephens-Clarkson MW.

14 Posing with alcohol A sparkling evening and a 2017 vintage unveiled.

Matthew Jukes In pursuit of 24 carat gold.

26 Written from experience Wither English wine?

29 The agronomy diary Know the rules when spraying.

36 Representing you Tourism workshops.

Machinery advice and tips Ready for 2025’s growing season?

Performance within reach The year 2025 marks thirty years since JCB ventured into the telescopic wheel loader market.

50 The Provitis multi use mast

FEATURES 24

Regenerating soils ahead of spring

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Front cover image: Birchden Vineyards © Martin Apps, Countrywide Photographic

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Winery

CONTENTS Features

Unexpectedly enchanting

Birchden Vineyards embodies the very essence of a boutique vineyard.

A cut above

Pruning is a key part of vine maintenance, helping the plant to develop healthy roots and shoots – the foundation for successful fruiting.

The vine post

Winter is the ideal time to grub-up and re-model vineyards to align with current and future market demands.

Collaborative approach

There were plenty of new things to see at Kirkland UK’s Christmas-themed open day in December, but many of the friends who attended were far from new.

a Far mer c c be

From the editor

“No one can make you feel inferior without your consent” Eleanor Roosevelt

How other people voice their opinions, what they say and the motivation behind their comments are largely out of our control. We each have a responsibility to ensure that we are not hasty in either our judgements or our comments but what happens when others choose to be deliberately negative or sensationalist? In recent years English and Welsh wine has rightly been praised and celebrated. This is based not just on the plethora of awards that have been garnered but on the hard work and effort put forward by vineyards and wineries of varying sizes. From the largest producers down to the smallest there have been efforts to innovate and improve quality not just of wine but of everything from soil health to viticultural techniques. There have also been efforts to publicise the hard work and the accomplishments of English and Welsh vineyards and wineries (page 8) and this has brought recognition from far beyond these shores. With the greater visibility of our industry comes greater scrutiny and this is when the words at the top of this column really apply. Across society we see the media enjoy criticising that which they have formerly praised be it sports teams, celebrities, governments, agriculture or the wine industry. Recognising that criticism is much easier than invention is the first step. Then we can adopt the attitude of Eleanor Roosevelt and control the way we react, limiting the influence of such criticism over our processes. By this I do not intend to imply that it is best to adopt the position of the proverbial ostrich but we don’t allow our convictions to be blown about aimlessly on the winds of criticism. It is well worth noting that alongside criticism, society is always ready with a comparison but instead of being the next… Shakespeare, Botticelli, Marie Curie, Bette Davis, Patrick Mahomes, or perhaps more appropriate to this magazine the next Champagne, Prosecco, Marlborough, Napa Valley, Stellenbosch, let us instead be the first of our unique and individual style, with quiet confidence that success follows a firm foundation.

Send your thoughts and comments

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

FEBRUARY 2025

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NEWS

WineGB trip to Vinitech Sifel Ian Beecher-Jones, owner of JoJo’s Vineyard visited the Vinitech Sifel exhibition in Bordeaux on 26-28 November. Ian Beecher-Jones was joined by Guillaume Lagger of The Whaire Experience and both were the official WineGB delegates for Vinitech Sifel that is held every two years. Located on a stand which hosted wines from around the world such as Argentina, China, Romania, Madagascar, Lebanon, Georgia, Turkey and Italy, Ian and Guillaume showcased wines from several producers including JoJo’s Vineyard, Harrow & Hope, Denbies, Candover Brook, Langhams, Raimes and Whaire Expérience. Describing the event Ian Beecher-Jones said: “The event was extremely busy and we expected to deliver 150 small pour tastings over the three days, but we actually poured 150 tastings a day to cover approximately 450 people across the three day event.” There were many visitors from France but also from as far afield as Australia, Italy, Spain, Mexico, Georgia and Argentina. “We also met visitors who had travelled from the UK,” said Ian. “It was encouraging to speak to a large number of students from Universities across Bordeaux and France who were studying wine at different year levels from year 1 to year 4 and there were requests for speakers and tastings to take place at Bordeaux universities to help with placement and internship opportunities. The students were very keen to learn about English and Welsh wine having heard a lot of positive things about it. “One of the real positives to come from the event was the possibility of organising a university tour with Interco Nouvelle-

Life-changing scholarships Applications for 2026 Nuffield Farming Scholarships will open on 29 January 2025, offering members of the food, farming, horticulture and rural industries the chance to study a topic they are passionate about. Nuffield Farming seeks to support and develop future leaders through life-changing scholarships that unlock individual potential through study and overseas travel, as well as advance UK agriculture through Scholars sharing their ideas upon their return. “Completing a Nuffield Farming Scholarship has given me the confidence to drive positive change within the dairy industry,” said Ruth Grice NSch 2023, who is a dairy farmer and sustainability manager at Long Clawson Dairy. “From a very early stage in the journey, I felt welcomed into an incredible network of like-minded people from across the international agricultural community. The people you meet want you to do well and challenge your perceptions, while respecting your points of view. The experience has broadened my horizons and opened my mind up to new possibilities.” Applications are welcomed from those aged 25-45 residing in the UK and working within or influencing the farming, food, horticulture, rural and associated industries. There is no requirement for academic

Aquitaine Region to share what is happening in the UK with sustainability, technology and wine making skills. “Vinitech Sifel was a wonderful event and we have to say thank you to all the vineyards who supplied us with wine to enable us to showcase English and Welsh wine. We would also like to thank the show organisers who gave WineGB the stand for the show and for covering the travel and accommodation costs for Guillaume and I to attend,” Ian Beecher-Jones concluded.

Ruth Grice NSch presented her findings at the 2024 Nuffield Farming Conference in Belfast

qualifications or a connection to Nuffield Farming, but a passion for the chosen study topic and a willingness to learn are essential. Nuffield Farming offers extensive support for applicants including regular online ‘open evenings’ for questions about the process, assistance from local Nuffield Farming Scholars and mock interviews for those shortlisted. The first online open evening will be held on 29 January 2025 at 7pm. During the event, there will be the opportunity to learn more about the application process and hear from 2023 Scholar Roisin Taylor, who will be sharing her Scholarship journey. To register for this session, please email charlotte@nuffieldscholar.org.

Those interested in applying can learn more about the application process and eligibility requirements by visiting www.nuffieldscholar.org/scholarships/how-apply. Applications will close on 31 July 2025. 8

FEBRUARY 2025 | WWW.VINEYARDMAGAZINE.CO.UK

Rooted in Expertise. Growing quality grapes & profitable businesses. Let our specialist team guide your vineyard’s performance to generate quality fruit and healthy vines, no matter the season or conditions. Talk to Vinescapes about how we can tailor our consulting services to your needs or select one of our vineyard packages.

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Meeting of prospective CVVA members at Crouch Ridge Estate in December 2024

Exciting times ahead for the Crouch Valley The Crouch Valley in Essex is home to the most densely planted area of vines in the UK, producing top quality grapes for both still and sparkling wines. However, it is the consistently high levels of ripeness being achieved here that have been recognised across the country, making Crouch Valley fruit highly sought-after for premium still winemaking. Building on the region’s success and expanding land under vine, the Crouch Valley Vineyards Association (CVVA) established itself in 2017 as an informal group of vineyard owners who could support each other and liaise with the local council on promoting tourism in the area. According to the latest data from Wine GB, there are now 4,209 hectares planted to vines in the UK, representing a growth rate of 123% in 10 years. Growth in the Crouch Valley closely reflects this trend with the region’s Burgundian-style wines attracting large-scale domestic and international investment to the area in recent years.

This growth prompted the decision to formalise the CVVA as an association that could promote and protect member interests. Having recently been granted a trademark for the use of the term ‘Crouch Valley’ on wine products made from member grapes, the CVVA represents local vineyard and winery owners, in collaboration with fruit buyers, relevant industry businesses and local authorities. Dale Symons, CVVA Chairman said: “This exciting endeavour will promote networking and shared learning among members, as well as trade and public promotional activity to support the marketing of Crouch Valley fruit and its wines. It will also offer an opportunity for members to influence the future of the CVVA and how the region is represented. Membership is initially offered to vineyard owners and wineries with a physical presence in the Crouch Valley. Associate membership will be made available to wineries and other businesses with ties to the region in due course.”

Prospective members and CVVA sponsors are invited to get in touch at dale@clayhillvineyard.co.uk

Leading the way for premium still winemaking For over a decade, leading UK winemakers have prized Crouch Valley fruit for its consistently high levels of ripeness, low disease pressure and complex flavour profiles even in the most difficult vintages. This may explain why wines made using fruit from the region score so highly with award judges, international critics and wine writers alike.

It is an exciting time for the Crouch Valley, with recognition for its grapes and wines continuing to grow and an emerging wealth of viticultural and winemaking expertise in the region, only time will tell what can be achieved. What is clear, is that the CVVA is well positioned to support the region’s continued success and growth over the coming years.

FEBRUARY 2025 | WWW.VINEYARDMAGAZINE.CO.UK

Mastering wine tasting

EDUCATION

Wine Production and Wine Business students enjoyed a recent lunchtime lecture from Victoria Stephens-Clarkson MW, founder of the Little Fine Wine Company. Vicki shared her experience during an engaging and insightful talk about selling wine online. First year Wine Business student Jude Wilson told us all about it: "Vicki was an amazing speaker really delving into what it was like owning and running a small business. We tried some unique wines you don't often see, showcasing the diversity of the half-bottle market. We also explored the nature of the current wine market sharing experiences and opinions on the future of the industry, which is truly worthwhile." A small group of students, Jude amongst them, joined a masterclass, which Vicki was kind enough to offer before the lunchtime lecture. Isaac Page, another of the first-

Scan the QR code to learn more about Little Fine Wine Company

year Wine Business students who took part in the half-bottle tasting, told us more: "As students of wine at Plumpton, we are often provided with amazing opportunities and unique experiences. Enjoying a blind tasting of a range of half-bottle wines with Vicki Stephens-Clarkson MW, the founder of the Little Fine Wine Co, was certainly one of those. She provided fantastic information about the wines – from a racy Austrian Pet Nat to a refreshing Sancerre and a silky Portuguese red blend – as well as room for in-depth discussions about the wines and what we thought of them. Finally, Vicki's insight on the Master of Wine program was fascinating." We wish Isaac, Jude, and all the other Wine Production & Wine Business first years good luck in their tasting exams this coming month, and we hope that the masterclass helped!

Staff spotlight

Sally Wright recently joined Plumpton College as the Programme Development Manager for the Wine Division Short Courses. Sally is responsible for developing the short course programme and liaising with industry stakeholders. Sally is committed to helping students find the right courses, whether they are looking to build on existing knowledge or interested in learning about UK wine production as a new skill. Having moved into wine following a 25-year career in investment management, Sally enjoys sharing her experience and helping those who are considering a career pivot into the UK wine industry. Prior to joining Plumpton College, Sally was the Operations Manager at Vinescapes, coordinating the team to support establishment of new vineyards and the ongoing management of client vineyards. Previously she worked at Albourne Estate hosting at the Cellar Door and vineyard and winery tours. Sally has a MSc in Viticulture and Oenology from Plumpton College and a BSc in Biological Sciences from the University of Durham.

DESKTOP www.plumpton.ac.uk Envelope wine@plumpton.ac.uk INSTAGRAM @plumptonwine FEBRUARY 2025 | VINEYARD

BOOKS

The knight who invented Champagne By Stephen Skelton MW. The Knight Who Invented Champagne is the story of how developments in the British glass industry in the early part of the 17th century led to the production by Sir Kenelm Digby of strong glass bottles, the so-called verre Anglais. These ‘shaft and globe’ bottles, strong enough to contain the pressure of a second fermentation, led to the production of bottle-fermented sparkling wines and ciders.

The bottle that allowed the wine to sparkle

It is 1615, Shakespeare is still alive and the country is at peace. James I of England has been on the throne since the childless Elizabeth I died in 1603. He claimed the throne by virtue of the fact that he was in the direct line of descent from Henry VII, his mother being Mary, Queen of Scots. The English Navy, which had been founded as a standing force by Henry VIII and had defended the country from several Spanish Armadas during the Elizabethan era, had been neglected. It needed rebuilding and this meant new ships and plenty of stout English (and Welsh) oak. Luckily for James, one of his closest advisors was an admiral, Sir Robert Mansell, who having given up his naval career and become an industrialist and entrepreneur (as well as a Member of Parliament), saw an opportunity to secure his new-found businesses of coal mining and glass-making. Mansell applied to the King to grant him a patent forbidding the use of timber for smelting (mainly iron and glass) and on 23 May 1615 the papers were signed. Thus, with the stroke of his quill, the king started the industrial revolution that turned the British Isles from an agrarian economy, based upon wool, water power and wind power, to one where coal and steam brought about unimaginable developments in trade and industry. It was following the signing of the 1615 patent that glassmaking in Britain went from a peripatetic, nomadic business which chased the fuel from clearing to clearing in the dwindling forests, to one where the fuel travelled to the kilns. By virtue of the fact that kilns didn’t have to move as the wood ran out, they could be bigger and better, brick-built with chimneys and flues, which made the glass better, more durable and much stronger. It was into this exciting, changing world of glassmaking that Sir Kenelm Digby developed his verre Anglais bottles which enabled the production of (lightly) sparkling bottle-fermented ciders and wines. The Knight Who Invented Champagne is the story of King James I, Admiral Sir Robert Mansell and Sir Kenelm Digby (and a few others) and the part they all played between 1615 and 1632 in revolutionising the production of glass. The changes they helped bring about led to the development and production of stronger glass that could be used for making ‘shaft and globe’ bottles that would withstand the pressure caused by a secondary-fermentation in the bottle.

By 1662 we know that it was a common practice for cidermakers, vintners and coopers to add raisins and sugar to wine and cider at bottling to start a secondary fermentation in the bottle. These bottles led to the production of bottle-fermented sparkling wines and ciders. All of this happened several years before Dom Pérignon, often credited with ‘inventing Champagne’, took up his position as cellarer at the Abbaye Saint-Pierre d'Hautvillers. It was on the 17 December 1662 that Dr Chrisopher Merret, a member of the recently created Royal Society, read his paper titled Some Observations Concerning the Ordering of Wine in which he stated that “Our wine coopers of later times use vast quantities of Sugar and Molosses [sic] to all sorts of wines to make them drink brisk and sparkling.” It is believed that this is the first time that the word ‘sparkling’ was used in relation to wine production.

How to get a copy Copies are available via Amazon and other book and print-on-demand websites. These have full colour covers, but black and white interior text and pictures and cost around £27.50 (depending on website) excluding postage and packing.

Available from: Amazon FEBRUARY 2025 | WWW.VINEYARDMAGAZINE.CO.UK

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FEBRUARY 2025 | VINEYARD

POSING WITH ALCOHOL

A sparkling evening

Roebuck Estates takes centre stage at Glide Battersea. Glide at Battersea Power Station, London’s riverside winter attraction, announced Roebuck Estates as its official sparkling wine partner for 2024. This partnership highlights the growing prominence of English sparkling wine, with Roebuck Estates joining an event that featured ice skating, festive fairground rides, and riverside dining against the backdrop of the Grade II* listed building. Roebuck Estates, established in 2013, has built a reputation for producing highquality vintage sparkling wines using estate-grown Chardonnay, Pinot Noir, and Pinot Meunier grapes. Earlier last year, the Sussex-based producer was the official sparkling wine partner for the Hampton Court Palace Garden Festival, where its wines outsold Champagne and Prosecco combined from the previous year. At Glide, visitors could purchase a “Skate & Sparkling Wine” ticket, which included a glass of Roebuck Estates Classic Cuvée. This wine, crafted to showcase the characteristics of its growing season, is already served at premium establishments

such as The Savoy and The Fat Duck. Roebuck’s vineyards, located across Sussex and Kent, cover approximately 150 acres and are managed with sustainability in mind. The team has eliminated herbicides, reduced pesticide usage by 40% over two years, and integrated an ecologist into vineyard operations. Their sustainable approach is complemented by innovative viticultural practices, including the use of data to manage 82 individual vineyard parcels. Roebuck Estates’ CEO, Michael Kennedy, commented: “In a world where Champagne Houses and well-known spirits brands usually headline partnerships like this, we are thrilled that Roebuck – a homegrown English sparkling wine producer – was able to step into the festive limelight.” The Glide event at Battersea Power Station ran for over eight weeks and included additional attractions such as vintage fairground rides, churros stalls, and photo packages. This partnership with Roebuck Estates underscores the increasing recognition of English sparkling wine as a premium product in the global market.

Roebuck Estates: ✉ hello@roebuckestates.co.uk INSTAGRAM FACEBOOK-SQUARE LINKEDIN PINTEREST-SQUARE @roebuckestates

G ce

f i t hs ri f

Alice Griffiths

2017 vintage unveiled This month, I had the privilege of attending an exclusive evening hosted by Hattingley Valley, one of the UK’s celebrated sparkling wine producers. Situated in the rolling chalky soils of rural Hampshire, this pioneering winery has cemented its place as a cornerstone of English winemaking. The event, the unveiling of the new 2017 Vintage, was led by Head Winemaker and Master of Wine, Rob MacCulloch, alongside the ever-engaging Tour Manager, David Rogers. Rob, who joined Hattingley in 2022, shared his extensive expertise while guiding us through the remarkable story of the 2017 vintage. Guests were treated to a side-by-side vertical tasting of the 2017 and 2015 vintages, offering a fascinating glimpse into the evolution of Hattingley’s wines. The evening was an intimate affair, exclusively attended by members of the Kings Club, Hattingley’s loyalty programme for their most dedicated customers. Surrounded by fellow wine enthusiasts, we explored how the challenges of 2017 shaped two exceptional new vintages. The 2017 vintage was one of adversity for English winemakers, with severe spring frosts significantly reducing yields across the country. The highlight of the event was the unveiling of Hattingley Valley’s 2017 Blanc de Blancs and Kings Cuvée, paired expertly with a selection of artisan cheeses. The Blanc de Blancs captivated with its elegance and complexity, quickly becoming a favourite in the room. The Kings Cuvée, made only in exceptional vintages, epitomizes Hattingley’s craftsmanship. Predominantly composed of Chardonnay, this barrel-fermented cuvée undergoes extended lees aging to achieve

its luxurious depth. With just 1,032 bottles produced, it is a truly special release. Rob explained that the Kings Cuvée originated from a serendipitous discovery during Hattingley’s inaugural vintage, when a barrel aged longer than planned revealed extraordinary potential. Today, it is intentionally crafted as the pinnacle of their portfolio, embodying their dedication to excellence. The 2017 vintage may have been born out of hardship, but Hattingley Valley has transformed it into a triumph. Rob’s masterclass wasn’t just a tasting—it was a celebration of the resilience, creativity, and passion that defines English winemaking. Both 2017 Hattingley Valley’s Blanc de Blancs and Kings Cuvée are available for purchase now.

Alice Griffiths is a wine communicator boosting the profile of English and Welsh Wine on social media, under the popular handle of Posing With Alcohol. Alice has worked within the agriculture industry for the past 20 years, spending time as a lecturer and a smallholder before discovering her passion for viticulture, winemaking and wine tasting. Get in touch to have your events featured: ✉ Posingwithalcohol@gmail.com INSTAGRAM Alice can be found on social media under @posingwithalcohol on Instagram.

Hattingley Valley: DESKTOP www.hattingleyvalley.com INSTAGRAM FACEBOOK-SQUARE LINKEDIN PINTEREST-SQUARE X-TWITTER YOUTUBE @hattingleywines

FEBRUARY 2025 | VINEYARD

WINE REVIEWS

Matt h e w

In pursuit of 24 carat gold

es Juk

DESKTOP www.matthewjukes.com ENVELOPE vineyard.ed@kelsey.co.uk Time flies. It really does. It was a huge honour to be asked to write for the inaugural edition of this brilliant magazine, and I jumped at the chance to be given free rein to expound about the finest-tasting English and Welsh wines over a double-page spread each month. I don’t think this privilege exists anywhere else in the country. But what is more incredible is that we are entering the eighth year of this specialist publication, and the number of truly delicious fine wines on the market grows year on year. I have gone from scratching around to locate a trio worthy of mention each month to being genuinely spoilt for choice. I have cast my eye over every single wine I have featured in a now pretty impressive roll call of names in a spreadsheet I treasure on my Mac. I have noticed a few overarching themes that I could not have imagined being relevant back in 2018, nor that I have noticed in the intervening period. It takes a spreadsheet and the time to rake through it to spot this sort of fascinating data. I won’t spoil it all by listing my findings here, as these are valuable ammo for forthcoming columns; suffice it to say that the slow and steady blooming of elite, still Chardonnays in our country is one of the most exciting and encouraging trends. Yes, yes, I hear you cry – we all know this. And I am sure you do, but you will be thinking of the flurry of epic releases over the last year or two. It was not the same four or five, let alone eight years ago. I tracked back to the beginning to find Bacchus and Ortega hogging the ‘still white’ limelight. I located a rare handful of nascent rosés and shoehorned a trio of reds into a column, hoping for the best; these were pioneering wines. Beyond that, it was an ocean of sparklers. No surprise there. It was a full twelve months before 2014 Gusbourne Guinevere Chardonnay became the first 100% Chardonnay still wine to be granted a mention on this page. Six months

later, a second, 2017 Black Book Painter of Light was the wine, and I am thrilled to report that the 2022 vintage of this very wine made the cut for my most strictly policed report of the year, the recently published Finest Fifty 2024. Of course, a decent number of elite Chardonnays have crawled out of their caves since, like Oxney Organic (with my first-ever perfect 20/20 score for an English wine), Simpsons (another Finest Fifty 2024 alumni), Maud Heath, Bride Valley, Riverview, Whitewolfe and Greyfriars. Another pioneering wine is Chapel Down Kits Coty Chardonnay, which seemed to redefine the

category on its very first release. But for me, the golden era has only just started, and I sense that we currently live in a 14-carat era. We are on our way towards 18 carats, with some top performers already there, but the future for Chardonnay in our country is, without a doubt, 24, and we should be single-minded in pursuing this goal. After all, Chardonnay is the greatest white grape on earth, and it commands the highest prices, too. Read on for three new players at the top of the still Chardonnay tree. We are fortunate to have these skilled artisans in the UK, and we must all take a gold leaf out of their book.

2022 Hidden Spring Vineyard, Chardonnay £20.00 www.hiddenspring.co.uk

I get bored very quickly when the progress and evolution of a wine brand appear to stagnate. I become disinterested when ‘evolving’ wine regions seem to coalesce and park up, applying their collective winery handbrakes, happy with their lot. While cash might still flow, at least for the foreseeable, creativity and pride have left the building. I am sure you can think of many examples. By contrast, I am gripped by continued progress, ambition and the will to win, and I have written about these compelling traits many times in Vineyard. Hidden Spring is a perfect case in point. I enjoyed watching the oak management on the Bacchus Fumé fall into line a couple of years ago. It’s worth noting the 2023 vintage is a beauty, and no such tweaks are needed to this teasing and subtly assembled, 100% barrel-fermented Chardy. Owner Richard Asman and I had a decent chinwag last year about just how stunningly balanced this wine is, and it signals a new era for this quiet achiever. I sense there is a lot more to come from Hidden Spring, and given the intrinsic balance and sheer class found in this wine, it is mindboggling projecting forward a couple of years to imagine how complex and compelling the Chardonnays could be from this corner of the High Weald.

FEBRUARY 2025 | WWW.VINEYARDMAGAZINE.CO.UK

2023 Black Chalk, Rumour Has It Chardonnay £33.00 www.blackchalkwine.co.uk www.leaandsandeman.co.uk

We have come to expect shock and awe when Jacob Leadley and Zoë Driver release a new wine. They have achieved notoriety with their unique and fascinating sparklers, and I happen to think their still rosé, Dancer in Pink, is one of England’s finest, but this does not mean that a still Chardonnay will be a nailed-on success. Or does it? Made from Kent fruit, this ‘cross the border’ wine sees 30% new French oak and is a resounding success. The super-silky texture, without any additional weight, is a Leadley hallmark, and the flavour complexity is nothing short of spellbinding. I noted hints of blanched almonds, bitter rhubarb, and jasmine, which are the easiest to get your

head around. There are ten more obscure perfumes and flavours I don’t ever recall recording in the same tasting note. This wine keeps tumbling and twisting on the palate beneath its serene, unruffled exterior. Of course, you have to pay for the privilege, but what do you expect – this is one of the most remarkable debut release wines I can remember. It is not a case of whether I should choose Rumour Has It or another one of the top-flight English Chardonnays in the same way that it is not a case of only drinking one white Burgundy. You must start curating a collection of great Chardonnays for different occasions, palates and dishes. Now is the time, and this wine must be on your list.

MV bonkers Chardonnay, Sugrue South Downs Approx. £29.00 www.sugruesouthdowns.com www.chanctonbury.co.uk www.southdownscellars.co.uk www.corkk.co.uk www.wineloftbrixham.co.uk

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As you might expect, Dermot and Ana’s latest release was accompanied by a lot of son et lumiére and what I love about the Sugrue South Downs wines is that they always live up to the hype and sometimes exceed all expectations. This wine is a dual-vintage mashup, and on this showing, others might consider this thoroughly sensible technique. The impressive 2022 vintage base is augmented by being ‘refreshed’ with the younger vintage while at the same time engendering double the complexity. A combination of new and old oak and various formats does the same. Lees ageing brings more drama and texture, resulting in a wine that gave rise to a name a little longer than the one I use at the top of this note. In full, bonkers zombie robot alien monsters from the future ate my brain (sur lie), rather sums up Sugrue’s state of mind when this wine was conceived, and the only thing more shocking than this preposterous name is that the flavour is about as far removed from its moniker as possible. This is a genuinely civilised, sensual, and hypnotic Chardonnay with the character of a plush Mâconnais beauty, with green-gold filigree and an indulgent creamy core. It is luxurious and keen in equal measure, and I love that it has eaten my brain.

FEBRUARY 2025 | VINEYARD

EDITOR’S VISIT

er m r Ed ito

Unexpectedly enchanting

Rebecca Far

Birchden Vineyards sits on the borders of Kent and Sussex and embodies the very essence of a boutique vineyard. In addition to the two hectares of vines there is a tasting room, onsite accommodation and a fairy tale dining area looking out across a lake to the vines behind. The Pinot Noir, Bacchus and small parcel of Pinot Gris have allowed Birchden Vineyards to produce a surprising portfolio of both sparkling and still wines. Owned by Tom, Andrea, Ralph and Jane Lindeyer, Birchden Vineyard like many viticultural businesses is a family enterprise but “it is really three businesses in one,” explained Andrea. “There is the vineyard and the vines, the wine and there is also the tourism offering.” Looking at vines, wines and good times has allowed Tom, Andrea, Ralph and Jane to each bring their own unique skillset and personality to the business. A small parcel of Pinot Noir vines were planted at Birchden Farm by the previous owner and the fruit was sold under contract as part of the mixed farming enterprise. Tom and Andrea Lindeyer had been looking for a way to unite their young family with their extended family in the UK. Relocating from Dubai to the UK with three children under the age

Andrea, Tom, Ralph and Jane Lindeyer

of ten would be a daunting task for most people but Andrea and Tom decided that together with Tom’s parents Ralph and Jane they would invest in the 23 Acre Birchden Farm which had come to the market in 2019. For a year Tom and Andrea split their time between Dubai and Groombridge – the juxtaposition of these two places is striking. As Andrea and Tom speak frankly about their journey to this point it is clear that there has been a staggering amount of thought and preparation put into this business venture. Today they have achieved, in their new business, the grace of the geese that sit on their partially frozen lake and they have made it look easy but it would be a mistake to underestimate the time, thought and effort that have led them to this point.

“Having a vineyard is like having a baby,” said Andrea. It would be easy to associate this comment with the time and effort taken to protect and nurture the vines but Andrea continued: “You are never fully prepared for what it means,” she said this with a smile that lights up the room. This was a surprising twist on an often-used simile and highlighted just how practical and honest Andrea is. She met Tom when she was 21 and training at the internationally renowned Vidal Sassoon Academy in London. The couple first met at an event held at the Clapham Grand, a Victorian Music hall and Palace of Variety. When Andrea explained this as the location for their first meeting it resonated because over twenty years later it is the eclectic skill set of the four owners that have made Birchden Vineyards possible. The tasting room at Birchden Vineyards was completed in July 2024 and is a warm and inviting space, specifically designed to create a comfortable and relaxed atmosphere for small to medium groups whilst allowing the vineyard to showcase their wines. Jane, who spent her career in the healthcare sector has for many years been making pottery and her beautiful handmade pieces are on display as soon as you walk through the door, subtly introducing the theme of creativity that follows every aspect of the business. The tasting room was ready for the launch of the first wines from Birchden Vineyard with a Pinot Noir Sparkling Rosé launched in July 2024 alongside a still Rosé and a still Bacchus. Tom explained that the process of production of sparkling wine and the length of lees aging required had been a positive for the young business. “We spent the first three years battling the frost and the deer,” he said in a manner that hinted at his resilient attitude towards viticulture. With the help of Luke Wolfe who is the vineyard consultant Tom has worked hard to understand the idiosyncrasies of the site and the Pinot Noir vines that were originally planted have been slowly transitioned across to a new pruning method to improve quality. The frost risk at the site is high and Tom explained that in 2020 the late frost had decimated the expected yields. “The average yields are eight to nine tonnes and because of frost damage we had only one tonne,” he said without the trace of bitterness that usually accompanies such discussions. “We currently use bougies to combat frost but they do require lighting and then extinguishing in the early hours of the morning,” said Tom laughing as he recounted his first experience of this method of frost prevention. With Tom running his own company alongside the vineyard business and with three children, peace of mind and a good night sleep are clearly valuable commodities so Birchden Vineyards are looking at various new technologies to protect against frost in the future but for now the bougies can be seen stored in the vineyard ready for the coming << season.

There is meticulous attention to detail at Birchden Vineyards, right down to the use of the silhouetted outline of the vineyard buildings to form the pattern on the key in the logo design.

Looking at vines, wines and good times has allowed Tom, Andrea, Ralph and Jane to each bring their own unique skillset and personality to the business. 19

EDITOR’S VISIT

As guests travel around the vineyard there are a number of beautiful wooden beehives these are cared for and harvested by Ralph and a small team. When he is talking about harvesting the honey it is clear that he is enthusiastic and extremely knowledgeable about these marvellous creatures. “The more you know the more you realise there is a lot to know,” he said with a smile. One piece of information he shared was that tree pollen makes up a large proportion of the bees’ source of nectar and pollen. Birchden Farm borders Broadwater Warren, a protected 445-acre nature reserve, so the bees have access to a wide variety of heathland and woodland. The honey therefore has a complex and multi floral flavour. “The worst time of year for honey is when there is oilseed rape in bloom; there is plenty of quantity, but the quality of the honey is poor,” said Ralph contemplatively. It is clear the beehives mean a great actot g deal cin The balan Ralph and he points out that he has thought about the possibility cing of using honey to produce mead butlan it seemed thatact for the time e ba Th being he is content to showcase the honey that the bees at Birchden produce in its natural state. The honey is available at the onsite shop alongside apple juice made from fruit that is handpicked from the orchard on the farm. In 2022 1ha of Bacchus vines were planted along with a small parcel

“Our company tagline is ‘unexpectedly enchanting’, and that concept runs through everything we seek to create here.”

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of 500 Pinot Gris vines and as we tour the vineyard both Tom and Andrea point to parcels of land where vines may be planted in the future. The vineyard and its associated businesses have been designed to anticipate what may come next. The parcels of land already under consideration for further plantings are one example of this. Other examples include a fabulous stuga that sits by the picturesque lake which is equipped with a fire pit suitable for cooking. The scandanavian style hut is currently available for private dining experiences. Andrea outlines her vision of how the vineyard could be used to create memorable and magical events “our company tagline is ‘unexpectedly enchanting’, and that concept runs through everything we seek to create here.” Andrea is clearly interested in people and creating the perfect atmosphere and experience for visitors to the vineyard is very

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important to her. The attention to detail at Birchden is inspiring. From 1 March 2025 it will be possible to travel by steam train on the Spa Valley Railway and after a short stroll through the beautiful countryside along a public footpath (it is important to Andrea that this is not along a road) visitors arrive at Birchden Vineyard to experience a tour and tasting. Another possibility for visitors is to book a picnic hamper experience. In conjunction with a local catering company, Purple Pumpkin, a picnic hamper can be ordered and will be delivered to tables set in a beautiful, secluded part of the vineyard ready for the guests to enjoy all the benefits of alfresco dining without any of the heavy lifting. It is also possible to book a perfect pairing experience for 8-16 people, which can be a four-course lunch or dinner. At the Tasting Den, visitors can buy wines by the glass or bottle with charcuterie boards and snacks on Fridays and Saturdays. This tourism offering is designed to appeal across a wide range of tastes and budgets and somehow this inclusive feeling permeates the whole vineyard. The current names of the three wines all have a deeper meaning that connect with the vineyard. This small boutique vineyard tells a different story with each bottle and the wine names reflect this. For example The sparkling Rosé is named The Charmed Finch. A charm being the collective noun for the Goldfinches that still frequented the vineyard as the world went into lockdown. The Bacchus is named the Gregarious Goose after the cheeky birds that have arrived at the vineyard and set up home but perhaps most importantly the still Rosé named The Foxy Vixen is the vineyards wonderful nod to a group of women who Jokingly take a nickname from the foxes that raise cubs in the area as most of the vineyard tasks are undertaken << by local women who call themselves The Vineyard Vixens.

FEBRUARY 2025 | VINEYARD

All the wines produced are vintage specific and small batch Led by Hannah Burridge, the group consists of around 12, who all come from corporate backgrounds, and work part time in the vineyard, when their children are at school. “Under the Vixens’ meticulous care, the vines are thriving. They look better than ever,” said Andrea. Jane and Ralph live in close proximity to the vines and Ralph added: “It is wonderful to hear the chatter and laughter of true friendship amongst the vines.” “All the wines produced are vintage specific and small batch,” said Tom. The winemaker for Birchden Vineyards is Ben Smith at Itasca and the focus on quality over quantity has been something that Tom together with Luke Wolfe in the vineyard and Ben in the winery have worked tirelessly to achieve. With Ben Smith as the winemaker the terms vintage and small batch are also linked with imagination and innovation. “There is currently a Blanc de Noirs from the 2021 vintage in production and we will visit Itasca soon to sample this and discuss release dates,” said Tom. In 2022 some Chardonnay was purchased from the nearby Whitewolfe Estate to create a Pinot Noir/Chardonnay blend sparkling. This variety combined with quality is again encouraging a wide audience to experience and enjoy Birchden wines. Having launched their product at festive markets in November and December, Birchden Vineyards have had the opportunity to get feedback directly from customers. The response has been encouraging. “The wines have been really well received, with all three proving equally popular. The sparkling rosé has appealed to those looking for an easy drinking special occasion wine, and the

Bacchus (which has a small percentage of oak) is often appreciated by those who like red wine” said Andrea once again proving her interest in people. The local community are part of harvest at the vineyard proven by the fact that there is a village team ready to pick the fruit at harvest. Birchden Vineyard are able to rely on the village team to pick when they need them. Many volunteers return year after year to be a part of the local harvest. Andrea and Tom both highlight how much it means to them that the local community get involved in the harvest and they speak about the 2024 harvest as being particularly difficult because the challenging weather had left the Bacchus grapes with some Botrytis. “This meant that picking took three times longer than expected. The village community were meticulous and all the fruit that was picked was clean but by 17.00 we still had three rows to go,” said Andrea. “It was a tough growing season and we faced it, we harvested a clean crop although yields were lower but somehow being able to face that adversity meant the local agricultural community not only accepted us, but they embraced us,” added Tom with warmth in his voice. Birchden Vineyard is a small boutique vineyard that has achieved so much in a short space of time and Andrea, Tom, Ralph and Jane have between them achieved a remarkable atmosphere. This is a place where patience meets creativity and remarkable quality wines meet relaxed hospitality – an intriguing combination that talks to your heart as much as it does to your palate. The wines and their surroundings lift your spirit with every sip.

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GRAPE GROWING

Regenerating soils ahead of spring In discussion with Cameron Roucher. As we start to emerge from a wet, dark and cold winter, soils will soon begin to warm up and vines will show signs of transition out of dormancy. Constructing the foundations of your vineyard’s performance can happen now when seemingly there’s not much going on out on the land. Once you’ve pruned your vines, it’s the perfect time to focus on the nutrient health and vitality of your soil. Vinescapes’ consultant Cameron Roucher spends much of his time thinking about soils and microorganisms and the work they do to improve vine health. According to Cameron, the change in soil temperature we generally see in early spring, is a critical time to prepare soils to support the more active stages of the vineyard lifecycle through spring and summer. “By summertime we want to see soft, friable and healthy soil feeding the vines with every essential nutrient they need to develop balanced fruit bunches. Healthy soils also depend on a diversity of microorganisms, which require access to the right nutrients,” he said. As an expert in regenerative viticulture, Cameron has worked to reconstruct soils across many different sites over his 25 year career, including sandy loam and chalky soils, stoney gravel sites and heavy clay soils. “Each site requires a specific approach to identify deficiencies and opportunities, but generally I focus on planting cover crops and optimising compost and fertiliser applications at this time of year to prepare the vineyard for bud-burst and growth. “By doing this work now, we can be ahead of the change of season to give each vine the best chance of thriving. “We also now know the best preparation for all weather and climatic conditions is through sustainable viticulture techniques, which help to build resilience over the

longer term,” he added. Cameron joined Vinescapes in December 2024 and immediately began scoping out the annual regenerative viticulture programme of work for clients across each season. There have been multiple studies to prove how loosening up the soil through the use of cover crops, promoting biodiversity above and below the soil, and a proactive programme of mulching, compositing

and under vine management can support drainage, create natural fertilisers, manage pests, generate favourable nutrients and reduce any future reliance on chemical interventions. With nearly 12 years of experience managing the vineyard at Rathfinny Wine Estate in Sussex, Cameron has a deep understanding of the challenges faced by UK winegrowers.

Cameron Roucher

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There is no doubt that in the last two years, several things have happened which have affected the fortunes of English and Welsh wine. Plantings continue to grow at 300ha to 400ha a year and after planting this year (2025), the total area under vine will have passed 5,000ha. This means that if we had a yield such as we saw in 2018 or 2023, we would be looking at a production in three to four years time of around 35 million bottles. Just harvesting an average yield would produce around 22 million bottles. Either way, this is nearly three to four times what is currently being sold and even if sales increase over the next few years (which they ought to), they are unlikely to rise enough to meet the anticipated level of production. This means that stocks of (mainly) sparkling wine will grow from the current level of 30-40 million bottles (my estimate), to maybe 50-60 million bottles, or around six to seven times annual sales. Whilst these look like large numbers, the current stocks of Champagne are now over

Hambledon

five times annual sales, and for prestige Champagne cuvées the stock levels are much higher. However, the estimated low yield in England and Wales of 2024 of around six to eight million bottles will have the effect of lowering stocks for producers, which in one sense can be seen as a good thing, but for the 30%-35% of growers who just sell grapes, low yields mean low income. The cost-of-living crisis, the 25% cumulative inflation since 2018, the rise in the price of energy caused by the war in Ukraine and its knock-on effects, plus rising interest rates have all raised the cost of wine production, nibbling away at margins and have reduced net income as never before. Finally, the number of vineyards for sale, surely an indicator that their owners wish to get out of the business, has never been greater. These include the biggest of them all, Chapel Down, major producers, Gusbourne, Three Choirs and a larger number than ever of smaller producers. Hambledon, another major producer, was taken over by its creditors as it was

n Skelton M e ph

Wither English wine?

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WRITTEN FROM EXPERIENCE

effectively bankrupt. Taken together, these factors paint a somewhat negative picture: too much wine, not enough sales and cash getting tighter. However, I believe that whilst we are going through a period where things will be tight, we have been here before. Between 1993 and 2003 both the planted area and the number of vineyards fell by 27%. Several large vineyards (as well as many smaller ones) went under as they couldn’t sell their wine at anything approaching a profitable price, their stock expanded, and cash-flow dried up. The wines, almost all still and made from German crosses and a few hybrids (most notably Seyval blanc) just didn’t appeal to the wine-buying public who were heading for wines from Australia, New Zealand, Chile and eventually South Africa. But not all vineyards went under and when excess stocks had been reduced, and when plantings of today’s four major varieties (Chardonnay, Pinot

noir, Meunier and Bacchus) doubled from around 27% of plantings to almost 50% and came into production, things started to improve. Added to that, the first releases of sparkling wines from the likes of Nyetimber, Ridgeview, Chapel Down and Lamberhurst started hitting the shelves and gaining plaudits from both wine writers and wine retailers, the feel-good factor returned, and we headed for where we are today. I thought it would be useful therefore to set out the pros and cons of where the industry that I am proud to have been a part of for the last 50 years, is today.

Pros Quality

The quality of GB’s main product – sparkling wine – has never been higher and the old question ‘is it better than Champagne’ has long been laid to rest many times in many tastings. The rise of the £100+ bottle of GB sparkling wine has shown that we can also challenge the very best from anywhere in the world. As sparkling wine constitutes 75% or more of English and Welsh wine production, this is a critical factor, and a very, very positive one.

Still wines

Still wines, although lagging behind sparkling in terms of quality, are getting better and a few producers have shown that decent still whites made from Chardonnay in a Chablis style can be produced with some regularity. It is my belief that if this style of wine can be replicated in enough volume and priced reasonably (for a white Burgundy style wine) it offers a way to make money out of still wines. It’s interesting that Jackson Family wines appear to be more interested in still than sparkling and have chosen south Essex, home to many of today’s top still Chardonnays, as their base. I really do not believe that lower priced still wines (£10£12 a bottle) of even a modest quality can be produced profitably, given our climate, our yields and the production costs that most wineries have. Low (or lower) alcohol still wines, which come naturally to a cool region like England and Wales, might be an interesting category in the future.

Availability

The rise in availability of English and Welsh sparkling wine, brought about by the increase in vineyards in production and in yields per hectare, means that it is now a product

that is of interest to both national and local wholesalers and distributors, especially those dealing with hotels, restaurants and clubs for whom having an English sparkling wine on their list is now nothing very unusual.

Tourism and direct sales

Most producers have long known that direct sales to tourists, wine enthusiasts, others who call at the vineyard, really can be the lifeblood of almost any vineyard of any size. People buying wine in wine shops, supermarkets and other retail outlets are put off buying ‘expensive’ wine in case it is no good and they have been made to look a fool by buying a wine that they knew little about and hadn’t tried. This is why seemingly expensive wines sell at high prices once the customer has tasted them. This factor is not going away and almost every vineyard I know selling direct report that sales volumes rise year upon year.

New entrants

The arrival of Domaine Evremond’s first release (due Easter 2025) will undoubtedly give all English sparkling wine producers a useful bit of publicity. It has been 12 years in the making, but finally it is here. Taittinger, who are 51% owners, and Hatch Mansfield, their agents who are also significant shareholders, have the size and

marketing know-how, to stay the course, weather the storm (if that’s what it becomes) and see things out. England and Wales have also attracted other overseas investors such as: Vranken-Pommery, a major Champagne house, who first planted in Hampshire in 2015 and now have 40ha under vine on their Pinglestone Estate; Henkell, the worlds largest sparkling wine producer with multiple brands in many countries, who bought Bolney in 2022; Jackson Family Wines, one of the world’s most successful wine producing companies who own around 50 different wine producers and over 5,500ha of vineyards around the world, and who have invested heavily in land in Essex, some of which they planted in 2024; and MDCV, owners of Chateau de Berne and other estates, who have several UK vineyards which together total almost 400ha. These are only the major investors. I could have mentioned the unnamed South African wine producer who has planted 40ha of vineyards in the south east; one of the largest fruit growers who has also planted 40ha in order to provide Lidl with an own-label still wine; and a few others with overseas wine interests who see England as a worthwhile place to invest their money. Can they all be wrong? Possibly. But will they cut and run if their projections on yields and sales don’t quite work out? Probably not. << FEBRUARY 2025 | VINEYARD

WRITTEN FROM EXPERIENCE These are all (or at least mostly), well established, well financed wine companies who have been in the business for decades, even centuries. They know that wine is a cyclical industry, yields go up and yields go down, and stocks need managing. What they also know is that they are investing at what could be the very start of what could well become one of the world’s finest sparkling wine regions. Champagne has 34,300ha under vine, England and Wales around 5,000ha. I still think we have a way to go.

Cons Cash flow

The 2023 harvest, where yields for many vineyards, especially the best in terms of production, were three to four times higher than usual, showed that in order to be in, and to stay in the business of sparkling wine, having the ability to finance large stocks is crucial. Many producers found themselves financially stretched when it came to bottling and storing their 2023 harvest.

Low yields

By comparison, the 2024 harvest, which will undoubtedly be one of the lowest yields per hectare since the disaster that was 2012, showed that growing grapes in a marginal climate like ours can be a risky business. Whilst coming after the bountiful 2023 harvest it might not be such a shock as it otherwise might have been, it still means that 75% of producers will have lost money on growing their crops and the other 25% produced grapes whose value only just about covered their growing costs (but nothing more). It is my estimate, derived from the

evidence collected over the last nine years of yield surveys, that a majority of English and Welsh vineyards have average yields that are lower than the value of grapes harvested. Of course, selling grapes as wine may yield more in the long term, although given the cost of production for smaller growers who have to use contract winemakers, and given the costs of storage, both physical and in terms of interest on stocks, this is debatable.

Vineyards for sale

The Financial Times, in its last weekend edition of 2024, devoted articles to two things wine-related: the rise of vineyards in Ireland; and the problems facing English and Welsh wines. Neither was especially wellinformed or factually accurate, but the latter article headed Have English Winemakers Lost Their Sparkle did have some interesting views and comments. “Many of the country’s prominent vineyards are either loss-making or shouldering hefty debts” and “are in search of investors in order to stay afloat or of buyers willing to take on the capital expenditure required”. Whilst these comments are somewhat over the top and show little knowledge of how the sparkling wine industry actually works, they were prompted by some wellknown land and estate agents who have suddenly realised that their all-singing, all-dancing ‘viticulture’ divisions that have been set up over the last few years are faced with the reverse of what they need for their businesses: too many vineyards for sale and too few buyers (at any price). How has this happened? In the twenty years between 2004 and 2023, the area under vine in England and Wales grew from

Wine Growing in Great Britain – Second edition is an A to Z of growing vines in the UK For anyone contemplating planting and establishing a vineyard in the UK, and for those already growing vines on a small scale who perhaps wish to expand their vineyards and improve their winegrowing skills, it will be invaluable. It will also be of interest to students of viticulture. Wine Growing in Great Britain covers not only the viticultural tasks involved, but also, uniquely, the finances of UK wine growing: land costs, vineyard establishment and management costs and the income from both grape sales and wine sales. Available from: Amazon and World of Books 28

FEBRUARY 2025 | WWW.VINEYARDMAGAZINE.CO.UK

761ha to 4,211ha, an increase of 5.5 times. In the same 20 years, those well-britched 50-60 year old enthusiasts who eagerly went into vineyards and in many cases vastly overspent on their hobbies, are now 70-80 years old and want out. In most cases, the vineyard labour is subsidised – themselves, plus family, friends and neighbours. Their children already have jobs and have no wish to take over a business that struggles to break even, despite taking up much of the owner’s free time. Many vineyards were planted on the ‘because it was there’ site selection principal which sees a lovely multi-bedroomed house with expensive-to-maintain outbuildings which occupy the same site as the vineyard and neither compliment each other, making both a difficult sell. Finally, the real value of the vineyard can only be based upon its earning ability and cannot reflect the amount of capital spent on it, however much the proud proprietor would like it to be. It seems certain to me that many of these smaller ‘hobby’ vineyards will eventually be grubbed. As I said above, I believe we are facing a difficult period for winegrowing in England and Wales but firmly believe that the positives outweigh the negatives. We need to get stocks down to a supportable level and this can only come about by increased sales, probably at lower prices than today’s. The rate of planting will probably also slow down as grape prices ease and fall to below the cost of production. Quite a few vineyards will probably change hands, with the amalgamation of some of the biggest to help with economies of scale. Let’s see what things look like in five years’ time.

AGRONOMY DIARY

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Fit

Know the rules when spraying

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Anyone using plant protection products (PPPs) within vineyards must adhere to certain rules governing their storage, application and disposal. So, with a new season approaching, Hutchinsons agronomist Megan Fitzpatrick highlights some key points to know. One common question among growers new to the vineyard sector and less familiar with crop agronomy, is around the certification needed to apply pesticides (herbicides, fungicides and insecticides) in the vineyard. Having the correct certificate of competence in place is essential, both for operator and environmental safety, getting the most from products, and for legal compliance under the Control of Pesticides Regulation 1986. The initial qualification anyone using PPPs commercially must have is a PA1, which covers the safe handling, application, and storage of pesticides. Additional qualifications will then be needed depending on the type of application equipment used. Knapsack spraying, for example, requires a PA6, while the PA3 covers air-assisted spraying, and a PA2 for boom sprayers. Employers must also complete a COSHH risk assessment to evaluate the risks associated with using hazardous substances. Larger vineyards supplying supermarkets may consider joining the National Register of Sprayer Operators (NRoSO) in addition to the mandatory training. Although not a legal requirement, some retailers want suppliers to be part of NRoSO to help demonstrate their environmental responsibility. It is also a requirement for some farm assurance schemes, such as Red Tractor. Hutchinsons is running NRoSo training events in Wisbech, Ledbury and Canterbury during late January into February. Book online at www.hutchinsons.co.uk or contact your local depot.

Storing safely

All PPPs must be stored safely, and not doing so could result in prosecution by the HSE, and the Environment Agency if chemicals contaminate watercourses. Whether it is a purpose-built store, or a converted farm building, all stores must: ◆ Be in areas free from flooding and away from watercourses ◆ Be bunded ◆ Be secured and locked ◆ Be signed appropriately (including no smoking or naked flame signs) ◆ Have organised shelving (powders above liquids) ◆ Have appropriate lighting A first aid kit, and a stock record should also be accessible, as emergency services will require this information in the event of an accident. A spill kit should be available too, containing a broom, PPE,

sand or granular absorbents, bucket, shovel, chemical-resistant bags, emergency contact numbers, and an emergency action plan.

Application

Accurate application is crucial for many reasons, and starts with ensuring equipment is working correctly. All spraying equipment must be tested by an approved NSTS test centre before it is five years old, and after that, air-assisted sprayers must be tested every three years and small boom sprayers every six. Knapsack sprayers do not need testing, but should be regularly inspected by a competent person. All equipment should be calibrated regularly (e.g. at the start of each season, if nozzles/pumps are replaced, when changing target application rates), to ensure the correct dose is delivered. Although enclosed cabs on tractors are not compulsory, employers have a duty under COSHH to minimise the risk to employees, so a tractor cab - with appropriate air filters – hugely reduces health risks and is therefore highly recommended. Always read the label and Safety Data Sheet (MSDS) that comes with every product. The label contains key information about the safe and proper use of the product, including conditions such as maximum total dose, harvest intervals, and environmental protection requirements. The MSDS covers health and safety, including precautions for safe handling and storage, and appropriate personal protective equipment. Some general ‘golden rules’ are to avoid spraying in the rain, or when heavy rain is forecast as this increases the pollution risk from surface runoff – as can spraying when the ground is waterlogged. Also avoid windy conditions which cause drift.

Disposal

All empty containers must be triple rinsed, stored safely, and disposed of by a licensed company. Waste disposal companies must have a Waste Carrier License issued by the Environment Agency – growers can verify this via the EA public register https://environment.data.gov.uk/public-register/view/search-all Ensure a Waste Transfer Note is completed as this provides some protection in the event that waste is mismanaged and subsequently traced back to the farm. It is also important to avoid having surplus mixture left in the tank after application, so make sure you only mix enough to complete the job and calibrate sprayers properly to deliver the correct amount.

DESKTOP www.hlhltd.co.uk ENVELOPE information@hlhltd.co.uk phone-alt 01945 461177 FEBRUARY 2025 | VINEYARD

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PRUNING

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A cut above Pruning is a key part of vine maintenance, helping the plant to develop healthy roots and shoots – the foundation for successful fruiting. Pruning is a process that allows vineyard workers to individually assess the health of each vine. The removal of shoots not only helps to improve future fruit quality but can also remove infected or damaged material which could be a threat to the plant’s vigour. Winter pruning keeps the canes required for next season’s growth and discards all others (usually) so that when the spring comes around all of the plants stored energy can be focused in the right place. Summer, or green, pruning can help to remove excess growth and any unwanted bunches that may shade or compete with the main crop for light and nutrients. Everything is focused on giving each individual vine the opportunity to perform at its best. For the inexperienced pruner, the fear is always that they might prune too much or not enough. The received wisdom is that it is

usually better to prune heavily, since it will promote good fruiting. It is also important to remember that vines are very resilient. While it is important to correct pruning errors as quickly as possible, usually they are easily resolved - either at the time or by shoot or fruit thinning later in the season if time has moved on. An experienced pruner, with years of experience under their belt, may prune a vine in around two minutes. With potentially tens of thousands of plants in a single vineyard, this might equate to hundreds of man hours spent pruning each year. While pruning has always been a part of vineyard life, there are a number of projects whose innovation is helping to drive technique, address the high cost of skilled labour needed and deal with the impact of climate change around the world.

Summer pruning in the Mediterranean Italian researchers have reviewed the last two decades of research into the strategies for summer pruning – shoot positioning, thinning and trimming, leaf removal and cluster thinning. These techniques are all aimed at triggering “a dynamic seasonal change of the canopy leaf-area-to-yield ratio.” The researchers’ work paid particular attention to how these processes have been adapted because of the effects of climate change in Mediterranean areas. They found that there was “a common

need to shelter clusters against overheating and sunburn-related damages.” This had led to a more cautious approach to shoot thinning and leaf removal. When it came to cluster thinning, the research showed that it was “increasingly being depicted as an extraordinary operation that should be left to occasional occurrences of overcropping.” It was also observed that some actions, like leaf removal, could be timed and implemented in a way that could increase or decrease the yield, and hasten or postpone ripening to a degree, as required. It is clear

that growers in the Mediterranean are increasingly using summer pruning as a precision tool to help orient growth and ripening in the direction that they desire and there is a suggestion that the effects of climate change may make these tools even more important in being able to bring in a successful crop. While here in the UK, the challenges are different, it is worth looking at the research that our European neighbours are conducting to help keep abreast of the latest understanding of method and technique.

READ THE FULL PAPER ON FRONTIERS: www.frontiersin.org/journals/plant-science/articles/10.3389/fpls.2023.1227628 FEBRUARY 2025 | WWW.VINEYARDMAGAZINE.CO.UK

PRUNING

Autonomous robotic pruning Access to skilled labour is proving to be an issue in many parts of the world. In the United States, fewer seasonal workers were available during the winter season. This put pressure on the available workers to prune more vines in a shorter time leading to inconsistent and poor quality work. Since there were no available mechanical methods for selective pruning, a team of engineers decided to attempt to design a fully autonomous pruning system that would increase productivity and reduce the dependence on seasonal labour. They published their initial findings in 2021. A possible drawback of the Bumblebee project was that the grapevines needed to be trained in a specific way to facilitate the use of robotic technology. The Bumblebee design was therefore tested on Concord vines in a commercial vineyard that was specifically designed and modified to “facilitate automation.” This could have an impact on how commercially viable such a robot might be for existing vineyards with established trellis systems. On the other hand, a potential benefit of the Bumblebee robot over other solutions was that it was designed to be a multifunctional piece of technology which could perform more tasks than just pruning - like multi-sensor data collection through the season - which would give it more potential as a commercial piece of equipment. The prototype was built using mainly off-the-shelf hardware for proof of concept, to help the engineers understand what is required to robotically prune grapevines. The challenges that they came up against included having sufficient imaging capability that would work in an outdoor environment, leading to the use of an illumination invariant camera system. This allowed consistent

imaging data in any lighting conditions. Secondly, they needed to find data efficient machine learning models for processing the structure of the plants. The field study showed that vines could be accurately modelled from single side imaging. From here, the system was able to identify pruning locations and prune 87% of canes successfully. To move the technology forward, the next steps are to improve the sensing capabilities so that the robot can assess cane health and also accurately map the vine’s size to keep the plant balanced. A New Zealand study, published in Biosystems Engineering in 2023, also examined the modelling of grapevines for the purposes of autonomous robotic cane pruning. Their research was also inspired by the difficulties in accessing a sufficiently skilled seasonal workforce. “The vision system is designed to generate an accurate digital 3D model of a vine with skeletonised cane structures to estimate key pruning metrics for each cane,” the researchers say. The evaluation of the digital models that their system produced showed that 51.45% of canes were modelled entirely with an additional 35.51% missing only a single internode connection. They were satisfied that this was sufficient proof of concept for the technique to be employed as the automation of pruning continues to be developed. Another relevant research project, 3D Skeletonization of Complex Grapevines for Robotic Pruning, was published in 2023. This American research initiative “aims to advance the robotic perception capabilities necessary for pruning in denser and more complex vine structures by extending plant skeletonization techniques.” READ THE PAPER ONLINE: www.arxiv.org/pdf/2307.11706

READ THE RESEARCH PAPER IN BIOSYSTEMS ENGINEERING VIA SCIENCEDIRECT: sciencedirect.com/science/article/pii/S1537511023001897 READ MORE ABOUT BUMBLEBEE’S DEVELOPMENT: labs.ri.cmu.edu/kantorlab/nifa-grapevines-v3

PRUNING

Precision viticulture The race to develop autonomous robotic pruning machines is almost the natural evolution of the technological development within the field of pruning that has been taking place. Precision viticulture techniques, like the use of GPS, remote sensing and GIS give vineyard managers the opportunity to create more targeted pruning strategies that are based on detailed assessments of the vineyard in real time, in the hope of optimising grape yield and quality.

Deep learning

Spur pruning has been partially mechanised for a reasonable amount of time – using cutting bars to remove the previous season’s growth or training plants to a single-wire cordon or Geneva Double Courtain, for example, to allow a more intensive level of pruning mechanisation. Having the canopy trimmed to a uniform height facilitates subsequent manual pruning. However, there are limiting

factors as to where this blanket approach can be adopted. Some vineyards’ topography may not be conducive to using a cutting bar, for example. So research is ongoing into how to simplify the manual part of the process – that which is the most time consuming and labour intensive. An important facet of modern precision viticulture is the use of deep learning that enables the vine to be analysed and the pruning regions to be identified. This technology first began with the development of an image analysis algorithm for spur pruning point identification back in 2006. READ ABOUT PIONEERING WORK: www.ieeexplore.ieee.org/document/4026208

Image not an exact representation

Many further studies built on that first image analysis work and now deep learning algorithms are being tested for effectiveness on different canopy management solutions. A 2023 study, published in Precision Agriculture, reported the best detection rates on visible intermediate complex spurs. A 97% detection rate was reported. The algorithm was reported to achieve “outstanding results” particularly with young vines that have “a simplified cordon and spur structure” as well as older vines that have been “subjected to effective canopy management.” In that research, the visibility of the pruning region was the main limiting factor for the model, which is likely to be overcome by scanning the vine from multiple perspectives, although the importance of good canopy management to facilitate the introduction of agricultural robotic solutions was also highlighted. It seems that they have a thing or two to learn from the imaging techniques employed by the Bumblebee team.

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READ THE STUDY IN PRECISION AGRICULTURE : link.springer.com/article/10.1007/s11119-023-10006-y

Augmented reality pruning support

Another experimental development in this area has been work on the evolution of augmented reality eyewear that hopes to guide pruners with immediate and detailed information on where the vine shoots need to be cut. There is no need for training or experience to use this technology, which potentially opens up job opportunities for unskilled workers. The 3D2cut pruning software is the brainchild of a Swiss start up. They recognised that training new workers to prune effectively is a resource-heavy endeavour – not least because that team can often have a high turnover. The software has been informed by the expertise of Vine Master Pruners, Simonit & Sirch, who are behind the start up company. Upon wearing augmented reality glasses, the “Vine Vision System™” assesses the plant and picks up on the key features and structure of the vine. Then, the “Pruning Expert System™” uses machine learning algorithms in combination from the experience of the Master Pruners which has been programmed to identify where cuts are to be made. In turn, the vine worker sees an overlay of colour across the vine in front of them which highlights where to make cuts to the vine and indicates which section should be retained and which discarded. They describe their system as “gentle pruning.” They claim their product has a strong sustainability angle, by removing diseased material effective pruning reduces the requirement for fungicides. Similarly, by ensuring maximum sap flow they suggest that the need for chemical fertilisers is also reduced. They also claim that effective pruning will contribute to the longevity of the vine, reducing the carbon footprint that comes with uprooting and replanting vines. This technology has been in development since 2019 and they achieved proof of concept after a significant research and development phase in April 2022. The first patent was granted in China in December 2024. It will be interesting to see where the software system goes from here. READ MORE: www.3d2cut.com

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FEBRUARY 2025 | VINEYARD

GRAPE GROWING

PRUNING

Photo: ©Bragato Research Institute

Testing long spur pruning Recent research in Marlborough has been examining the benefits of long spur pruning over the traditional cane pruning. Since cane pruning was delivering adequate results, alternatives had not been given a huge amount of thought, but the unprecedented seasonal labour shortage in 2020, caused by the closure of New Zealand’s borders, spurred investigation into new solutions that would reduce the labour required. The Bragato Research Institute decided to investigate a long spur pruning technique that had been pioneered by a viticulture

consultant named Mark Allen. The trial took place across three vineyards comparing the typical system of pruning four canes per vine to two long spurs. They trialled four bud spurs and five bud spurs and compared them to four bud canes as the baseline. The four bud spurs had lower yields in the first growing season, but the gap was less noticeable in the second. One set of five bud spurpruned vines yielded significantly higher than the other options in the second season. Fruit composition was similar across all

the vines, allowing for the slight difference in yields and there was no impact on disease occurrence, except for one five bud spur vineyard having a lower incidence of Botrytis in the second season. The study suggested that “there was no noticeable difference in wine sensory attributes across pruning treatments in both seasons.” The project is now running through its final growing season so more information will be available when the full three year trial is evaluated. This trial was funded by the New Zealand Winegrowers Levy.

READ MORE ABOUT THE RESEARCH ON THE BRAGATO RESEARCH INSTITUTE WEBSITE: www.bri.co.nz/2024/04/29/long-spur-pruning

The battle of the secateurs

At home, a competition is being used to help recognise skill and expertise in the field. WineGB holds a pruning competition each year to help encourage high standards in the vineyard and to celebrate the art of pruning. In 2024, the event featured around 60 competitors. It was organised in conjunction with VineWorks and Yotes Court’s vineyard manager, Tony Purdie. The competition was sponsored by NP Seymour. It was the first year that the event was held outside the South East of England, at the Langham Wine Estate in Dorset. There were individual and team competitions available for challengers to present their skills. In each, a minimum of five vines have to be

pruned, unwanted canes pulled out and tied down within a set time. Points are awarded for speed and accuracy, with attention paid to cane selection and sap flow. Extra points are available for those who manage to prune and tie down additional vines. The 2024 individual champion was Daniel Bojan from VineWorks, with Gusbourne taking the crown in the team event. It is heartening to see such fundamental skills being celebrated in this way. After all, without healthy vines, we would not see healthy grapes develop and while there are exciting developments in technology in the pipeline, pruning currently remains a manual and skilled endeavour that is a crucial part of vineyard life.

DETAILS OF THE 2025 PRUNING COMPETITION WILL BE REVEALED SHORTLY FEBRUARY 2025 | WWW.VINEYARDMAGAZINE.CO.UK

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Grubbing up and re-modelling

THE VINE POST

DESKTOP www.vine-works.com ENVELOPE sales@vine-works.com phone-alt 01273 891777 Winter is the ideal time to grub-up and re-model vineyards to align with current and future market demands. Consumer preferences and climate conditions evolve, so grape varieties planted many years ago may no longer be suitable. Additionally, vines older than 25 years often see reduced yields, impacting their economic viability. Grubbing up (removing old vines) or re-modelling a vineyard offers an opportunity to adapt for the future. Growers can choose to replant more successful varieties or switch to market-favoured options, such as diseaseresistant cultivars or popular sparkling and still wine varieties. It also provides a chance to improve the vineyard layout to boost yield, enhance efficiency, mitigate issues like frost or wind, and prepare for future mechanisation by updating trellis materials and designs.

Planning

Re-modelling begins with thorough planning. ◆ Market-driven variety selection: Research consumer demand, wine styles, and the regional suitability of varieties, considering yield potential, ripening ability, and disease resistance. ◆ Rootstocks: Choose rootstocks tailored to the UK’s climate and soils. Options like SO4 impart medium to high vigour, and 3309C impart low to medium vigour. For sites with high active calcium content, rootstocks such as 41B and Fercal are tolerant to these conditions. ◆ Next-generation grapes: Explore Pilzwiderstandsfähige Reben (PIWI), such as Cabaret Noir or Souvignier Gris, which combine traditional flavours with modern resilience to disease and temperature extremes. ◆ Climate and soil assessment: Conduct soil and climate analyses to guide planting decisions. Modern mapping tools help identify frost pockets and optimise sunlight exposure. Soil analysis determines rootstock suitability, nutrient requirements, and soil-borne pests, allowing for corrective measures or fallow periods of one to three years.

◆ Timing: Grubbing up should occur post-

harvest in late autumn or winter. During dormancy, vines are easier to remove, foliage is absent, and softer ground facilitates root mass extraction.

Removing the old to make way for the new

Efficient removal of old vines and roots is crucial for replanting success. ◆ Vine and trellis removal: Machinery offers the quickest removal method. Options include: – Attaching chains from the linkage on a vineyard tractor. – Using a 360° tracked mini excavator with a bucket to remove vines and trellis. – Employing a purpose-built vine remover for larger vineyards after trellis posts are removed. ◆ Material recycling: Reuse trellis materials where possible, provided they meet the standards required for the new vineyard. ◆ Soil health recovery: Address soil amendments or conditioning needs identified during planning. This may include adding nutrients or leaving the soil fallow.

Soil preparation

Preparing the soil is as essential as it was during the vineyard’s initial planting. ◆ Soil conditioning: Use precision deep plowing to break compaction and improve drainage. Add compost or nutrients based on soil analysis to boost fertility and organic matter. ◆ Water and wind management: With vines and trellising removed, it’s an opportunity to install drainage systems and plant windbreaks to enhance the vineyard’s microclimate.

◆ Orientation and layout: Align vines to

maximise space, improve efficiency, and adapt row density for higher yields. Adjust headlands for machinery access and avoid frost-prone or poorly drained areas. ◆ New trellis systems: Modify training systems and replace materials as needed to suit the new vineyard design.

Replanting

Replanting can be done by: ◆ Machine planting: Ideal for larger sites with prepared ground and removed trellising. GPS-guided systems ensure precision. ◆ Hand planting: Suitable for smaller sites, partial re-planting, or areas unsuitable for machinery. Typically performed using an auger. By adopting modern varieties and practices, vineyard owners can create sustainable operations aligned with contemporary consumer preferences. Whether establishing a new vineyard or re-working an existing site, VineWorks offers support to guide you through the process.

A new vineyard design Re-designing the vineyard allows growers to address past challenges and plan for future improvements, such as mechanisation.

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Representing you Working in partnership with Vineyard magazine for a developing UK wine industry. WineGB is the national association for the English and Welsh wine industry. WineGB represents, leads, and supports the sustainable growth of the Great British wine sector.

If you are interested in wine production in the UK find out more about WineGB and join us. Visit our website www.winegb.co.uk

Tourism workshops Over the next couple of months, we will be teaming up with VisitEngland for a series of wine tourism workshops held in different WineGB regions. Entitled ‘Taking England’s Wine Tourism to the World’, the workshops are offered as part of the VisitEngland Academy and provide advice, key data, and insights to help wine producers take advantage of inbound tourism. VisitEngland secured the rights to Wine Australia’s tourism programme and have adapted and added to the content to make it suitable for a British audience. Sessions are also tailored to specific regions, with insights from VisitEngland and VisitBritain helping vineyards and wineries to understand who is visiting their area and the reasons behind their visit.

WineGB West Tourism Workshop

The workshops are divided into three main sections. The first section explores how to lay the foundations for wine tourism and shares information about England’s key markets, travel seasonality, the types and interests of visitors that like to visit a vineyard, global travel trends, food and drink tourism, and the latest industry research. After cementing the basics and understanding the market, the workshop then focuses on how to set up tourism experiences and the principal elements that need to be in place. This includes understanding how wine tourism works, how to create compelling and unique experiences that are tailored to different audiences, mapping the visitor journey, determining the unique value proposition, and selecting target markets.

The final portion of the workshop is concentrated on securing inbound tourism and how to actually make it work. This includes an overview and explanation of the travel distribution system and pricing as well as key promotional strategies, marketing collateral, and how to develop an inbound tourism plan. Last month we held sessions in Taunton, Somerset (West region) and Harrogate, Yorkshire (Midlands and North region). This month, sessions are being held in Sparsholt, Hampshire (Wessex region) and Detling, Kent (South East region), while next month we will head to Bury St Edmunds (East region). If you would like to find out more, please email office@winegb.co.uk. The links to register for each session are in the events section of the weekly WineGB members’ newsletter.

DATES FOR THE DIARY

1 March 2025 St David’s Day

3 March 2025

4 February 2025

World Wildlife Day

10-12 February 2025

WineGB East Tourism Workshop with VisitEngland, The Athenaeum

WineGB Wessex Tourism Workshop with VisitEngland, Sparsholt College

Wine Paris & Vinexpo Paris

5 March 2025

7 March 2025

18 February 2025 Global Drink Wine Day

22 Febuary-8 March 2025 Wales Week London

25 February 2025

WineGB South East Tourism Workshop with VisitEngland, Kent Event Centre

17 March 2025 St Patrick’s Day

18 March 2025

Global Recycling Day

21 March 2025 Red Nose Day

Employee Appreciation Day

21 March 2025

8 March 2025

World Planting Day

14-23 March 2025

29 March 2025

International Women’s Day

English Tourism Week

16-18 March 2025 ProWein

Earth Hour

30 March 2025

International Day of Zero Waste

Export focus

The first quarter of the year is always a busy period for our export activity. This month, we are participating in Wine Paris & Vinexpo Paris for the first time. We will be joined by nine producers on our pavilion (Ambriel, Black Chalk, Exton Park, Gusbourne, Hundred Hills, Rathfinny, Roebuck Estates and The Grange) for the sixth iteration of this trade event, which last year welcomed over 4,000 exhibitors from 48 countries and over 41,000 trade visitors from 137 countries. In March, we will be heading back to ProWein in Düsseldorf, Germany. We have been attending this event since 2023 and for the third-year running have secured a prime position in the show’s new world wine hall.

The 30th ProWein show last year welcomed 5,400 exhibitors from 65 countries as well as 47,000 trade visitors across the three days. We look forward to returning to this key event and helping our producers secure importers and trade deals.

Membership of WineGB entitles you to a free 15-minute consultation with legal firm and WineGB Partner Paris Smith. For more information email office@winegb.co.uk

JOIN WINEGB

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KIRKLAND UK

Collaborative approach There were plenty of new things to see at Kirkland UK’s Christmas-themed open day in December, but many of the friends who attended were far from new. The relaxed atmosphere at the Kirkland UK’s Griffins Farm base, just outside Maidstone in Kent, highlighted the company’s low-key approach to providing customers with the advice and equipment they need in a collaborative way. “Today is about chatting to old friends, perhaps making some new ones, having a drink, some food and some fun,” explained Richard Pendry, newest member of Kirkland UK’s three-strong sales team. “I’ve never sold anything in my life,” he admitted, “but I’ve spent 22 years as a farm manager, so I know what farmers and growers need – and, more importantly, what they don’t need. “At Kirkland we make sure we only sell people equipment that we know will do a great job for them and help them grow their business. We build relationships for the long term based on a partnership approach. Farmers can’t afford to buy kit that is used once and is then stuck in the back of a shed somewhere.” There was plenty of machinery on display at the open day – some of it for sale at generous, ex-demo prices – but selling was clearly secondary to the food, drink, fun, live music and general party

atmosphere that marked the day. In a particularly seasonal move, Kirkland UK’s Hollie Kamel abandoned her usual admin, health and safety and HR role for the day, instead entertaining visitors with her fabulous singing voice, performing Christmas classics at intervals throughout the event. There were games to play, food and drink to enjoy and plenty of opportunity to catch up with friends and colleagues or test drive some of the ex-demo machines around the large outside area at Griffins Farm. The event also allowed Kirkland UK to show off the dealership’s new parts area, its display ‘stage’ for highlighting new machinery, an exciting new partnership with Kramp and a generally more welcoming layout.

We build relationships for the long term based on a partnership approach

VINEYARD & ORCHARD EQUIPMENT The new power harrow

For sensitive processing of the inter-row cultivation with two oil-driven heads. The electro-hydraulic system ensures precise scanning for a clean result around the trunk.

Parts manager Ben Short with (left) Kramp account manager Tom Ballingal and retail consultant John Sumner That layout now features a familiar sight to anyone who has enjoyed a drink with the Kirkland UK team at the Vineyard & Winery Show or any of the other farming exhibitions the company supports throughout the year. The converted vintage lorry with a drop-down side that opens to reveal a bar is now part of the welcome on offer in the revamped showroom. The team – which prides itself on its family atmosphere – has also built a new parts area to one side of the showroom. Previously tucked away behind the scenes, the sales desk is now highly visible and set to welcome customers old and new in search of spares, consumables, wearing parts and other items, including clothing. “The parts desk is now straight in front of customers when they walk in,” explained parts manager Ben Short. “We have also boosted the range of items on sale by around 25% and generally put more of a focus on making it easier for customers to pick up the things they need.” Reflecting the ‘family’ vibe at Kirkland UK, Hollie Kamel pointed out that the team had “rolled their sleeves up and built the new area themselves”. The increased range on offer from Kirkland UK is only part of the story. The dealership has become an agency for Kramp, an online supplier with an impressive 600,000-plus items from major brands in stock. Kramp only sells through dealers, which means the link up has given Kirkland UK’s customers an opportunity to access an unbeatable range of spares and consumables for tractors and other machinery via an online app, in some cases at a discounted price. Customers could take advantage of a special discount offer by signing up for a Kirkland UK Kramp account on the day. Tom Ballingal, Kramp account manager for the south coast, said the Dutch company supplied vineyard, agricultural and groundscare parts across 24 countries in Europe, offering a one-stop shop for well over half a million items, delivery to the door and dealership support via << the customer’s chosen link, in this case the Kirkland UK team.

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KIRKLAND UK Kirkland UK’s well-established reputation and wide range of carefully selected franchises has seen it benefit strongly from the rise in viticulture

“Kramp can supply everything from a PTO to cab glass, consumables, oils and spare parts from 4,000 brands, all ordered quickly and simply via the app and delivered to the customer’s door, usually the next day,” he pointed out. Another innovation in the refocused showroom is the addition of a floodlit ‘stage’ where Kirkland UK can showcase particular machines it

FEBRUARY 2025 | WWW.VINEYARDMAGAZINE.CO.UK

wants to highlight. At the open day, the star attraction was an Antonio Carraro Tony 11700V vineyard tractor, which fruit and vineyard machinery sales manager Tom Wheatley pointed out was the first in the country. Tom said the innovative new tractor, powered by a 112bhp Deutz engine driving a continuously variable transmission (CVT) was designed to deliver less driver fatigue and increased productivity. “It’s an ideal machine for a range of jobs, from mowing through to pulling a trailed grape harvester,” he commented. “Being able literally to turn the spotlight on to different machinery throughout the year makes much better use of the space we have here, and with the new parts area and our mobile bar here when it’s not on location at an exhibition somewhere, this has become a more welcoming and useful space for customers.” Also on display at the open day was Carraro’s new A Series line of conventional tractors, which Tom said offered a cost-effective alternative to the more highly specced CVT range and was particularly useful in situations where a grower needed a tractor that could be driven by a number of different people. But while highlighting the new features being showcased at the open day, he also stressed: “Today, though, is really just about giving something back to the customers who have supported us during the year, a chance to catch up and have a chat to friends,

With labour becoming more expensive and difficult to source, the combination of a Gregoire harvester and sophisticated grape reception equipment makes perfect sense neighbours and fellow growers.” The showroom at Griffins Farm is ideally situated for vineyards and top fruit growers in the South East of the country, and Kirkland UK’s well-established reputation and wide range of carefully selected franchises has seen it benefit strongly from the rise in viticulture across the region in recent years. “Although we operate across the whole of the country, we are particularly well placed to serve customers in what has become the main wine-producing region in the UK, and as the UK importer for most of the machines we offer, we enjoy great back-up from manufacturers,” Tom went on. Alongside the Antonio Carraro range, that machinery includes Orizzonti foliage management and undervine kit, Friuli’s high-end sprayers, including the environmentally and financially impressive drift recovery models, Kirkland UK’s own range, including a subsoiler and mower, and sprayers, mowers, pulverisers and more from Orvin. Also high on many growers’ wish lists ahead of this year’s harvest will be something from the Gregoire range of grape harvesters which has been impressing many in an industry looking to reduce its << dependency on manual labour.

Richard Pendry

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FEBRUARY 2025 | VINEYARD

KIRKLAND UK For those concerned about the potential for machine harvesting to release juice from the grapes ahead of time, Kirkland UK offers Sthik grape reception equipment, including a trailer with a separate juice tray that allows any run off to be pumped straight into the tank rather than going via the press. “With labour becoming more expensive and difficult to source, the combination of a Gregoire harvester and sophisticated grape

reception equipment makes perfect sense,” Tom commented. As well as salesman Richard Pendry, the team has also welcomed a new agricultural technician on board in the shape of Matt Kemsley, who has gained extensive knowledge of diagnostics during an impressive career with many of the major manufacturers within the industry. “We are excited to welcome Matt to the team,” said Tom. “Whether it’s in Scotland,

Wales, Cornwall or Kent, we know Matt will be able to diagnose the problem on the spot.” Surrounded by customers enjoying the music, food and drink, Kirkland UK owner Scott Worsley neatly summed up the day: “This is basically just our thank you to the customers. People like to come along and see what’s new in farming machinery, have a chat and enjoy a bit of down time. It’s been a great day all round.”

Ben Short and Clair Carter

For the UK market contact Kirkland UK Griffins Farm, Pleasure House Lane, Sutton Valence, Maidstone, ME17 3NW Email info@kirklanduk.com www.kirklanduk.com | 01622 843013

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FEBRUARY 2025 | VINEYARD

KIRKLAND UK

Brand new brochure Growers looking for the lowdown on the latest and best fruit and vineyard machinery on the market have it all at their fingertips thanks to Kirkland UK’s comprehensive new brochure. The high quality, clearly laid out and beautifully photographed brochure contains every last detail of the machinery and equipment sold by the Kent-based national dealership, making it not just good for browsing but a vital reference tool. The brochure’s 128 pages cover tractors, mulchers, de-leafers, pruning and cultivating equipment, sprayers, spreaders, mowers, harvest machinery and loaders/forklifts. The level of detail is impressive, with everything from engine size and transmission to full dimensions, power take off and hydraulic specs and optional accessories all listed and illustrated clearly and logically.

“We wanted to release a brochure that gave our customers the opportunity to browse through our extensive range of products and machinery and which could also be used as a quick reference guide by both customers and sales staff alike,” explained Kirkland UK owner Scott Worsley. “We particularly like the fact there is a combination of both detailed specifications and great pictures, making it more accessible for the customer to find and see what they are looking for. “Kirkland UK takes pride in the fact that a lot of our machinery is custom built, and not ‘one size fits all’, but that being said, it helps to have a strong starting point that demonstrates the full spectrum of machinery and items available to the customer.” 0 tigre 3800 f / 480

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FEBRUARY 2025 | WWW.VINEYARDMAGAZINE.CO.UK

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MACHINERY ADVICE AND TIPS

ur NP Sey mou r Ltd

Ready for 2025’s growing season?

Cla i re Sey m o

Ensure your machinery is too. Now is the ideal time to start planning essential winter servicing for your tractors and implements. Proactive maintenance not only reduces the risk of unexpected breakdowns but also helps to minimise costly emergency repairs, keeping your machinery in peak condition and avoiding unnecessary downtime during critical growing periods. Well-maintained machinery operates at maximum efficiency, extends its lifespan, and holds its value better, making regular servicing a vital step in protecting your investment. Winter offers a quieter window for servicing, with minimal disruption to your schedule compared to the busy spring and summer months. Servicing now allows early detection and repair of wear and tear from a demanding season, preventing small issues from escalating into major problems. By tackling maintenance over the winter, your equipment will be primed and ready for the growing season, ensuring you can hit the ground running. It’s also the perfect opportunity to prepare your machinery for colder weather, ensuring everything is ready to handle winter conditions. Cold weather brings specific challenges for your machinery, making preparation crucial. Here are some essential parts you’ll want to consider: ◆ Antifreeze protection: Ensure your engine’s cooling system is flushed and refilled with fresh antifreeze to prevent freezing and avoid costly damage. ◆ Battery health: Cold conditions can drain battery performance. A thorough service will ensure your battery is ready for frosty mornings. ◆ Tyre safety: Checking tyre pressures and tread depth ensures safe and efficient operation, particularly in wet or icy conditions.

◆ Cab protection: While it may not be

the most exciting job, replacing carbon filters at least once a year is critical. Over time, filters become clogged, reducing their effectiveness and potentially compromising both the tractor’s performance and the operator’s safety. It is important to use HEPA filters, which are designed to capture even the smallest particles, including those that can cause respiratory issues. ◆ Lubrication and cleaning: Proper lubrication protects moving parts from seizing or corroding, while thorough cleaning prevents rust caused by dirt and debris.

Stay compliant with NSTS sprayer testing

Winter is also the perfect time to tick off your annual sprayer test. As an

official National Sprayer Testing Scheme (NSTS) registered centre, we provide comprehensive testing services to ensure your sprayer meets legal standards and operates efficiently. Our team of qualified NSTS examiners can also perform a pre-test sprayer service, addressing key components such as control systems, hoses, nozzles, and filters to ensure compliance with legislation and optimal performance for the season ahead. Annual servicing is more than just maintenance – it’s an investment in your business’ productivity. Preparing your vineyard tractors and implements for winter ensures they remain reliable, efficient, and ready for action. In addition to servicing machinery, we also repair Felco, FelcoTronic, and PowerBlade electronic secateurs, helping you prepare for pruning season with confidence.

Contact us today, by calling the office on 01580 712200, to schedule your service, arrange your NSTS test, stock up on essential wear parts and consumables and prepare your equipment to face the winter months with confidence. 47

FEBRUARY 2025 | VINEYARD

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*For Business Users Only. Haynes Brothers, Ltd. trading as Haynes Agricultural Ltd is acting as a credit broker not a lender. The offer promoted is contact hire through DLL, WD18 8YA. We may introduce you to a limited number of Finance Providers and we may receive a fixed fee, a fixed commission percentage, or no commission at all for this introduction. Commissions and fees may be in the form of a standard amount e.g. based on a fixed fee or fixed interest rates, specific campaigns or targets agreed between the Finance Provider and the credit broker. Alternative finance products may be available with different commission amounts and/or arrangements. For more details, or if you think this will affect your decision to enter into an agreement, you should ask us for further information. Haynes Bros LTD, ME14 5DQ

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FEBRUARY 2025 | WWW.VINEYARDMAGAZINE.CO.UK

EQUIPMENT FOR SMALL AND MIDDLE SIZED GROWERS www.rocky-agri.com

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Rocky One series has been designed to make your work easier and is available in “FREE HANDS” and “MOUNTAIN” variants.

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Tractor attachment for mowing between vines, allowing weed control, and thus the control of the erosion in particular for vineyards on a slope.

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MACHINERY & EQUIPMENT

Performance within reach The year 2025 marks thirty years since JCB ventured into the telescopic wheel loader market, focused mainly at the agricultural and waste handling markets, writes Matt Pinnington of Haynes Agricultural. Since then the name JCB has become synonymous with the image of British farming, whether it be on the silage clamp, in the dairy or loading the drill, but as the face of the industry changes, so must those who supply it- and JCB has taken on the challenge with customary gusto. Vineyards are one of the few places you wouldn’t expect to see a yellow and black liveried machine, but with a width of just 1.56m the new TM110 telescopic wheel loader will sit neatly in a 2.2m row, and would be perfect for moving dolav bins in and out of rows, or tipping into presses at harvest. The machine’s design takes after its larger siblings; engine at the rear to act as counterweight, cab or canopy platform towards the centre of the machine – the pivot point is directly in the centre, providing a stable and predictable turn, which means that the safe working full height payload is 1,100kg even at full chassis articulation. The boom is mounted low down on the front half of the machine for excellent forward visibility and has a maximum lift height of 3.5m for lifting items onto mezzanines, or for stacking empty bins out of season. The headstock is a standardised

Euro hitch, meaning a plethora of box turners, pallet forks and buckets are available from your favoured supplier, or transferable from most tractor loaders. Auxiliary hydraulic flow is standard, and easily capable of spinning a box turner – with adjustable flow control to fine tune performance at the front end. Providing the horsepower for all this versatility is a 50hp Stage V engine with no AdBlue requirements, driving the wheels through a 30kph hydrostatic transmissionboth axles are equipped with diff-lock for use in slippery harvests. The seating area can either be an open canopy with roof, front and rear screens, or as an option a heated, fully enclosed cab can be specified. Next to the suspended seat, transmission and hydraulic controls fall easily to hand on a joystick used on the larger machines from the range, enabling forward to reverse shuttle and boom operations to be carried out without the operator’s hand leaving it. LED driving and work lights are standard to illuminate the darkest of barns. The TM110 was revealed in the UK at the LAMMA Show on the 15th and 16th of January, with machines available for demonstration and orders across the South from Haynes Agricultural.

MACHINERY & EQUIPMENT D

ard Witt

to first blow off the caps from the flowering heads and then through the season up to and including harvest day to remove unwanted leaves around the grape zone, alternatively the roller plucker type de-leafer can be used. In high summer, fit the trimmer to the mast. These come in different shapes and sizes; L shape and U shape for single row treatment or double L or U for double row treatment. Then in order to avoid having to employ an army of people to lift wires and tuck in you can attach the lifting and tying tool and with two people cover 3ha to 5ha per day. So to round up, seven different tools can be used on one mast, many of which can also be hired in or made available by a contractor. To help people who already have their own mast but don't want to buy each specific tool Vitifruit Equipment can supply the head alone for short term hire however advanced booking is requested. www.provitis.eu

Provitis lifting and tying in machine

Provitis trunk cleaner

Provitis trimmers Pneumatic leaf stripper

VITIFRUIT EQUIPMENT

With one mast you can do many things just like a Swiss army knife. The most popular attachment on a Provitis multi use mast is a trimmer but you can swap tools as the seasons progress. In the winter the pre pruner is the obvious choice as it swiftly removes the upper part of the canes and tendrils enabling hand pruning and pulling out to be much faster than hand work, normally starting in November when the leaves are still on. The other winter tool is for pulling the canes out having first pruned by hand, and if used in conjunction with a flail mower for mulching the work rate is 3ha to 5ha cleared per day; it pulls the canes out sideways and needs some trellis preparation but avoids contact damage to the wirework and posts. Moving into spring you swap tools once again onto the trunk cleaner to first remove the trunk buds and later to strim off the weed growth between the vines. As vine growth increases the pneumatic leaf stripper is employed

Sayel l & R

The Provitis multi use mast

id av

Provitis pre pruner

EXCLUSIVE UK DEALER FOR PELLENC TOOLS Crawfords Group – Proudly supporting the future of viticulture and fruit farming.

The Pellenc tool range is now exclusively available from Crawfords Group! Renowned for their innovative design, exceptional performance, and professional quality, Pellenc tools are the ultimate choice for those seeking efficiency and reliability. Crawfords is your exclusive destination for the full Pellenc tool lineup, including cutting-edge pruning equipment and more.

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FROM TECH TO TASTE

Contact Itasca Technical Services for all your servicing and equipment requirements in 2025! Itasca Technical Services / Contact: John Simmons Tel: 07788 561464 / Email: john.s@itascawines.com

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TECHNICAL SERVICES