Vineyard and winery businesses and their owners will need specialist accounting and taxation advice from time to time.
We have a great team who can help you in the following ways:
• Strategic business review and attendance at board meetings
• Major capital projects and cashflow forecasts
• Review of profitability
• Conversion to digital accounting systems
• Buying or selling your business Carpenter Box: specialist advisers to the vineyard sector
Carpenter Box: Supporting vineyards, wineries and business owners just like you
We have a great team who can help you in the following ways: Structuring your business
Senior Partner, Head of Vineyards
E: john.billings@carpenterbox.com John Billings
Strategic and business planning
Sarah Fitzgerald
Partner, Vineyard Sector
Sarah Fitzgerald
Partner, Vineyard Sector
E: sarah.fitzgerald@carpenterbox.com
E: sarah.fitzgerald@carpenterbox.com
• Managing your profits and cashflow over the long term
• Tax planning
As head of our sector, John looks after a portfolio of family and owner managed vineyards, wineries and associated businesses.
• Conversion to Digital Accounting
Sarah has over 25 years of experience in both practice and industry. She advises owner managed businesses from new start-ups to established family businesses, specialising in the vineyard sector.
• Buying or selling your business
John has a real passion for the success of his clients, helping owners and families to achieve their goals as well as pass on their business to the next generation.
Partner, Vineyard Sector
She supports business owners by advising in business development and strategic planning alongside providing professional tax and accounting support.
E: john.billings@carpenterbox.com
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Lasting legacy
The truly remarkable part of Martin’s Lane Vineyard is how it has come to be one of the premium producers of quality grapes.
In conversation... Vineyard Magazine talks to agronomist Megan Fitzpatrick about her journey into viticulture.
Features Setting up for success
When designing a winery there is a lot to juggle to achieve quality in the finished wines. It’s more than identifying the essential equipment and sourcing the appropriate size.
Croxford Wine Estates
Will Croxford's journey from aspiring solo round-the-world yacht racer to successful vineyard owner and winery entrepreneur is a remarkable story of adaptability and passion.
From the editor
“To expect the unexpected shows a thoroughly modern intellect.”
An Ideal Husband, Oscar Wilde
This quote (adapted from words by the Greek Philosopher Heraclitus of the 5th Century BCE) came to mind several times this month.
On a visit to a vineyard in Essex it was clear that the very difficult weather of this growing season has meant that viticulturists in the vineyards of England and Wales have had to keep their eyes open for threats to the harvest; doing their best to anticipate problems before they take hold.
For my work planning and record keeping?
To keep track of my stocks?
To create and manage spray plans?
Oscar Wilde and his adapted quote also sprang to mind when a rather comical anecdote emerged from a visit to Joseph Perrier in Châlons-en-Champagne. The museum held an adapted smooth bottomed bottle that was designed specifically for Queen Victoria to cater to her concerns about assassination (she felt that the dent in the bottom of a wine bottle was the ideal place to hide a bomb). Oscar showed a willingness to take on board the thoughts of those that have gone before and the quote itself highlights the importance of constantly being aware of the possibilities. This Champagne house had gone above and beyond to raise their profile and although I am sure these fears of Queen Victoria were unexpected they became an opportunity not an obstacle.
The adoption of modern technology (pages 57 & 58) is yet another area this month to which Oscar’s quote can be applied and whilst the weather and growing conditions are for the most part out of our control it never hurts to keep an eye on what the latest technological developments can achieve.
For English and Welsh wine the recent reports of expanding tourism ventures (page 12) are coupled with the sector being uniquely placed to take advantage of the consumer trend towards lower alcohol and lower intervention winemaking all of which will be on display at the upcoming WineGB trade tasting (page 38). So I conclude with one eye on the weather forecast, a nod to the past but mostly anticipation for what the coming month has in store.
£150 million fund to enhance and protect the UK’s world-class landscapes
The National Lottery Heritage Fund is announcing £150 million of longterm funding for the UK’s magnificent countryside in a new decade-long initiative, Landscape Connections. This groundbreaking programme will fund projects that boost nature recovery, support rural economies, and connect more people to the UK’s most treasured places.
Landscape Connections will be delivered as part of the organisation’s ten-year strategy, Heritage 2033, reaching around 20 large-scale projects across the UK. Funding will focus on the UK’s Protected Landscapes – National Parks and National Landscapes in England and Wales, Areas of Outstanding Natural Beauty in Northern Ireland and National Parks and other world-class landscapes in Scotland.
The Heritage Fund is one of the UK’s largest investors in landscapes and natural heritage. Over the past 30 years the Heritage Fund has invested £2.1billion in more than 4,900 landscape, sea and nature projects.
The UK’s landscapes are managed by a complex mosaic of owners including public and private organisations, estates, farmers and communities, which Landscape Connections will empower to join up to make lasting impact. The funding will allow for new and ambitious local partnerships to undertake enterprising projects, fostering collaboration and creating a network of “protected landscapes” across the UK for the betterment of landscapes, wildlife, and communities.
Landscape Connections funding can be applied for over the next ten years and will support the people who make landscapes thrive to strengthen working landscapes. It will build on the successes of previous partnership projects such as ‘Our Common Cause: Our Upland Commons’, a 25-partner project which is working with hill farmers and the owners of commons to better manage the land for people and nature whilst providing training and apprenticeship opportunities for young people. Other successful projects at landscape scale include Coigach and Assynt Living Landscape Partnership, part of an ambitious 40-year vision which saw the restoration of pathways to increase access to some of the rugged landscape in the far north-west of Scotland, and Binevenagh and Coastal Lowlands Landscape Partnership in Northern Ireland, which aims to improve the management and resilience of the
special landscape, habitats and species.
Landscape Connections is the realisation of the Heritage Fund's commitment to support large-scale projects that revive landscapes, support nature recovery and enhance connectivity for nature, people and wildlife. It has been shaped in consultation with stakeholder groups right across the UK.
Julian Glover OBE, Heritage Fund Trustee, said: “We have some of the most beautiful, loved and famous landscapes in the world but they can do a lot more for nature and more for people. This is a chance to make them flourish by working with those who know them best, from naturalists to businesses and farmers. The aim is to revive and connect these treasured places so that they can do their job well, making life healthier and happier for everyone, regardless of age or background. This programme goes beyond investing in land and nature recovery to back the people who make landscapes thrive. There is no better moment to get started: the challenge is great and the need for change is huge."
Tony Juniper, Chair of Natural England, said: “We are lucky to have some of the most beautiful and iconic landscapes in the world. From rich grasslands to temperate rainforests and ancient woodlands, our
landscapes sustain a huge variety of wildlife and enable many to experience the joy of connecting with nature.
“Recovering nature requires collaboration across all parts of society and this project will help to build a network of partnerships across the country to improve our natural environment. We need to act now to tackle the nature crisis at a landscape scale, and the projects funded through Landscape Connections are an important step forward to reverse these historic declines”
Andrew Stubbings, Farmer at Manor Farm in the Chilterns National Landscape previously funded by the Heritage Fund said: “The Heritage Fund’s investment in the Chalk, Cherries and Chairs Landscape Partnership over the last 5 years has enabled me and 17 other farmers to collaborate on over 6,500 hectares of farmland. Together, we revived wildlife habitats, created wildlife corridors, employed sustainable farming techniques, and educated the next generation of farmers on the importance of conservation.
“The Landscape Connections initiative from the Heritage Fund is crucial in protecting and supporting our natural environment. It promotes a balance between utilising working landscapes and allowing nature to thrive on less productive land.”
Left to right: Drew Bennellick, Head of Land, Sea and Nature at Heritage Fund, Harriet Bennett, Landowner and Farming Engagement Adviser at Chilterns National Landscape and Andrew Stubbings, farmer on Manor Farm in the Chilterns who has partnered on past projects
The winners of a £5,000 sustainabilityfocused bursary for wine industry students have been announced.
Now in its second year, leading rural insurer NFU Mutual’s ‘Enhancing Vineyard Sustainability Award’ has been awarded to Plumpton College students Louisa Highwood, Peter Taswell and Marek Parkola.
The £5,000 award will help the trio significantly upgrade their high-performance liquid chromatography (HPLC) machine which will allow the students to look for specific components in wine through changes in refractive index – therefore gaining a deeper understanding of their impact on wine quality.
“We are delighted to have won the award,” said Louisa. “The bursary is really important for the industry as it allows us to strengthen and broaden the research at the college, for both the students and the industry.
“For us, the new equipment will not only support our research projects, but also be available to other students and industry people for the future. We greatly appreciate the support of NFU Mutual and Plumpton College in this.”
The award was open to all MSc students who were preparing to start their thesis in September 2024, with the winners having to show they addressed the contribution their project made toward vineyard sustainability for the wine industry.
A statement from Plumpton College highlighted that the trio’s research design "demonstrated the potential to generate meaningful, substantive and tangible results".
The trio have been researching new approaches to winemaking using PIWI grape varieties which are more disease resistant than traditional varieties and as a result, could dramatically change the environmental impact of British winemaking if tannin levels can be retained.
David Harrison, Viticulture Specialist at NFU Mutual, said: “It’s been really exciting seeing the quality of applications for the bursary this year. NFU Mutual has worked with Plumpton College and Wine GB on this award for two years now and we all share a passion for putting sustainability at the heart of English and Welsh wine production. Louisa, Peter and Marek are worthy winners of the NFU Mutual bursary.”
Wine GB CEO Nicola Bates added: “This award is important as it directly supports innovation and research within the next generation of UK winemakers. Being able to fund Plumpton students further strengthens its hub role in leading wine education, especially for grapes that are most resilient to climate change as we look to future proof the wide array of plantings across the country.”
Denbies Wine Estate announces B Corp Certification
Denbies Wine Estate Ltd announced that is now B Corp certified. As an agricultural business and tourist destination located in the Surrey Hills National Landscape, Denbies achieved the highest scoring UK B Corp status in its sector, this news coming just months after the Surrey business was certified UKCCC Net Zero.
The Denbies certification process commenced in May 2023. Every aspect of the business operation is under rigorous scrutiny, including governance, workers, community, environment, and customer benefits.
"We are absolutely delighted to be part of the B Corp organisation," commented Chris White, CEO. "Denbies has deliberately invested in a responsible, sustainable approach to business. The B Corp application process enabled us to focus, document and verify our commitment to best practise. Customer awareness and demand for sustainable business practices has never been greater. Alongside our Net Zero accreditation earlier in the year, we view this as a benchmark to develop and share our company ethos to the best of our abilities. Becoming a B Corp accredited business and being an early adopter of this global movement to meet exacting standards of social and
environmental performance, transparency and accountability is tremendously importance to us as an independently run company."
Non-profit organisation B Lab Companies administer B Corp certification. Those joining the ranks must prove they can ‘balance profit and purpose’ – namely social and environmental performance, transparency, and accountability alongside a commitment to goals beyond shareholder value. Only organisations who meet the highest level of sustainable business practice achieve B Corp status.
Denbies has a long affiliation with Waitrose, who endorsed B Corp with the following statement: "We’ve a long history of sustainable sourcing, and it’s something that our customers look to us for. We always consider the sustainability of products alongside product quality, authenticity, and value for money. B Corp products show that people can get exceptional quality, without costing the earth. Feedback from customers has been really positive, as B Corp products help them source excellent products with lower environmental impact, without any extra fuss."
Denbies becomes the second certified business on the estate, joining Chimney Fire Coffee, who certified B Corp in July 2022.
The destination vineyard
Increasingly, English vineyards are becoming attractive destinations for members of the public, as passionate winegrowers diversify their offerings to showcase not only award-winning wines in tours and tastings, but run cafes and restaurants, events, holiday lets and even hotels, creating a vibrant and immersive experience for visitors.
However, these additional services bring various liabilities and need comprehensive insurance coverage. If you’re a vineyard owner, have you considered everything you might need in your insurance provision? Would all areas of your operations be covered should disaster, accident or damage strike? Let’s take a closer look.
Hotels, holiday lets and accommodation
Many vineyards now have hotels. Denbies Wine Estate, in Surrey, runs a farmhouse bed and breakfast and a hotel, and Three Choirs Vineyards, in Gloucestershire, has vineyard-view rooms and lodges. Holiday lets and guest accommodation bring their own set of risks for a vineyard owner. On-site accommodation will need public liability insurance which covers injuries to guests while they are in accommodation, like slips or falls.
Property and contents insurance protects against damage to any buildings and contents from fire, floods, natural disasters or guestcaused damage. Business interruption insurance compensates for lost income if accommodations are rendered unusable while repairs are carried out. And, not forgetting employer’s liability insurance, too, to cover illness or injury amongst accommodation staff.
Restaurants and cafés
On-site restaurants and cafés need careful consideration when it comes to insurance. Public liability insurance is a priority, to cover claims from customer injuries like trips or slips in dining areas or entrance ways. Product liability insurance is also advisable as it protects against claims arising from foodborne illnesses and other issues of food and beverage safety and consumption. And employer's liability insurance is mandatory in many venues to cover employee injuries or illnesses, for example, cuts or burns in the kitchen.
Events and weddings
Public liability is needed for accidents that may befall guests on vineyard premises, during an event, and owners should think about event liability insurance, too. This protects more specifically against injuries, property damage and cancellations, and some vineyards may offer this as an optional add-on for event organisers within the venue. Cancellation insurance is a specific cover that safeguards against financial losses from cancelled events due to unforeseen circumstances.
A strategy for vineyard owners
Given the diverse activities and associated risks, a vineyard's insurance strategy should be comprehensive, covering all potential liabilities now and into the future. Here are some key steps:
◆ Holistic risk assessment: A thorough risk assessment will identify potential hazards across all aspects of your vineyard and make sure you receive tailored insurance coverage.
◆ Combining policies: Many insurance providers offer package deals that combine different types of coverage into one policy, making premiums more cost-effective.
◆ Regular policy reviews: As a vineyard's operations grow and evolve, so do its risks. Regularly reviewing and updating insurance policies ensures that coverage remains adequate and relevant.
◆ Employee training and safety protocols: Implementing robust safety protocols and providing regular training for employees can mitigate risks, particularly in high-risk areas like kitchens or event setups.
Operating a vineyard with hotels and holiday lets, cafés and restaurants, and events, presents a unique set of liabilities that need to be carefully assessed and catered for in any insurance provision.
As it can be complicated, a broker might be useful to provide expert guidance on the exact cover needed, but once a suite of insurance products is in place, a vineyard owner can focus on what they do best – producing stunning wines and providing a fantastic destination for visitors.
A step forward for Sussex wine tourism
West Sussex vineyard, Kinsbrook, opened its restaurant late on Fridays and Saturdays after being granted consent to extend its evening hours by Horsham District Council, following an eight-month application process.
Visitors can expect the very best local produce and delicious seasonal dishes in a stunning rural vineyard setting. The restaurant can accommodate up to 45 covers inside and a further 30 outside and it will be open from 6pm - 10pm on Friday and Saturday evenings.
Rebecca Dancer, co-founder of Kinsbrook said: “We’re absolutely ecstatic that Kinsbrook has been granted the license to run a weekend dinner service. This feels like a really significant milestone for both us and for the wider Horsham district; it’s amazing to have the English Wine Industry and Sussex Wine Tourism recognised by the local council as an important new player in the UK economy. We already know that the UK is producing wines that are able to stand up against any on a world stage, but this approval is a big step in aligning us with the global trend of experiential wine tourism.”
Joe Beckett, Kinsbrook’s co-founder, continued: “One of Kinsbrook’s main goals is to bring a new-world wine approach to tourism to the UK, taking inspiration from those who have been delivering wine tourism to a very high standard for many years. Once a vineyard is producing good wine, good food and hospitality must follow shortly after, as the demand is already there for a greater, more immersive experience than simply a quick wine tasting. The English Wine Industry is in its
infancy, but in our minds, English Wine Cellar Doors will grow in popularity over the coming years and our goal is for it to become as normal to pop in to your local vineyard for a glass as it is to drop in at the pub for a pint.”
The evening menu
Kinsbrook’s Head Chef, Jackson Heron, previously of 64 degrees Brighton and Heritage, has curated a menu that showcases the best of contemporary cuisine with a focus on seasonal produce and innovative flavours.
The menu will feature small, carefully curated plates of food using only the best, sustainably-sourced local produce. It will change on a very regular basis, depending on what is available and in season.
Kinsbrook’s Restaurant Manager Ashima
Dewulf, ex Fat Duck and Heckfield Place, said:
“As a small, boutique vineyard we have the luxury of keeping our approach as relaxed as possible while still delivering the highest level of service. Since we announced the news of our evening opening, the phone has been ringing off the hook and several evenings through August are already nearly fully booked. Kinsbrook is all about creating memories out of moments and it’s so special to feel the love and the support from our guests as we enter this next phase of Kinsbrook’s growth.
Joe and Rebecca concluded: “It’s such a dream to be able to put our food on the map in West Sussex. We can’t wait to welcome guests to Kinsbrook for unforgettable evenings of exceptional food, great wine and good times.”
Latest organic creation
Silverhand Estate has recently launched its latest organic creation, the Silver Reign Rosé.
Silver Reign Rosé is an organic sparkling wine crafted exclusively from Pinot Noir grapes, utilising the Charmat method. Each bottle of Silver Reign Rosé stands as a testament to the meticulous craftsmanship and dedication to quality that Silverhand Estate is known for.
Brimming with the delightful essence of wild strawberries and the lusciousness of ripe summer fruits, Silver Reign Rosé offers
a sensory journey like no other. Whether enjoyed as an aperitif, paired with fine cuisine, or shared during celebrations, Silver Reign Rosé proves versatile enough to complement any occasion.
Wine profile:
◆ Varietal: 100% Pinot Noir
◆ Alcohol by volume: 12%
◆ pH: 3.05
◆ Residual sugar: 10g/l
◆ Total acidity: 6g/l
◆ Suitability: Vegan and vegetarian-friendly.
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15 CPD short specialised courses
Plumpton College's renowned Wine Division has unveiled an exciting initiative with the launch of 15 comprehensive Continuing Professional Development (CPD) Short Specialised Courses, tailored for industry professionals and wine enthusiasts seeking to enhance their expertise in the field.
Catering to both professionals aiming for career growth with upskilling or just simple refreshing of knowledge, and passionate wine enthusiasts looking to deepen their understanding, Plumpton College's CPD courses present a unique opportunity for personal and professional development across all sectors of the wine industry.
Students can dive into an array of engaging subjects, such as English Wine & Sustainability, Food & Wine, Global Wine Business, Sparkling Wine Production, Vineyard Operations, and Wine Marketing, offering a hands-on, immersive learning experience that enriches knowledge of the industry.
Sam Linter, Wine Director at Plumpton College commented: “We are thrilled to introduce these specialised CPD courses at Plumpton College. With a deep passion for advancing wine education, our aim is to empower individuals within the industry to strengthen their expertise and embrace the ever-evolving landscape of wine." Linter continued: “Each course will be delivered in one half day per week at Plumpton College in bite-size chunks. For businesses, the courses provide a cost-effective way to train staff with accredited qualifications.”
The full range of courses are available on the website now – www.plumpton.ac.uk/adultcourses/part-time-courses
The 15 courses are:
◆ English Wine & Sustainability
◆ Wine Tourism
◆ Food and Wine
◆ Fundamentals of Wine Science
◆ Global Wine Business
◆ Sparkling and Fortified Wine
◆ Sparkling Wine Production
◆ Understanding Wine Styles
◆ Vineyard Engineering and Operations
◆ Vineyard Establishment
◆ Wine Component Analysis
◆ Wine Marketing
◆ Wine Sales and Social Responsibility
◆ Winery Engineering and Operations
◆ Wines of the World
◆ Identifying and Managing Wine Faults
Starting this September, participants have the flexibility to choose from Semester 1 (September 2024 – January 2025), Semester 2 (January 2025 – May 2025), or enrol for both Semesters (September 2024- May 2025) for the longer modules, allowing for seamless integration into busy schedules.
Each semester is priced at £1,250, plus a £110 material fee. For more information visit www.plumpton.ac.uk/courses/wine-division
A delicate yet complex English sparkling rosé
Crafted with precision and care, the Bluestone Vineyards Premier Rosé 2021 is a delicate yet complex wine that has been aged for a minimum of 22 months on the lees.
This coral-pink English sparkling rosé is only the second wine from Bluestone Vineyards made from fruit grown at the Wiltshire estate.
The limited release (4,500 bottles) Premier Rosé from 2021 is a blend of 60% Chardonnay, 27% Pinot Noir (5% red) and 13% Pinot Meunier and has had 23 months lees ageing. Hand-picked into small 10kg crates, the bunches were pressed whole before the initial 14-day fermentation and full MLF.
Winemaker Nathaniel McConnell said despite a tricky growing season marred by harsh spring frosts and a cool, wet summer the vineyard site performed well.
“This wine has a fresh and bright acidity, a clean
fruit profile with citrus fruit at its core. The delicate red fruit profile comes largely from the red Pinot Noir. I think the cooler vintage is telling in the 2021 Premier Rosé blend as our proportions of Pinot Noir and Pinot Meunier are higher, contributing to mid and low notes, and counterbalancing acidity by providing weight on the palate. For a young wine, this is incredibly drinkable now,” said Nathaniel.
The Wiltshire-based premium English sparkling wine producer was established in 2016 by brothers Nathaniel and Toby McConnell. Dedication and intimate knowledge of the vineyard sites drive the quality of the fruit and the brothers work alongside Chef de Cave Herve Jestin, formerly of Champagne Duval-Leroy and now Champagne Leclerc Briant, to make the award-winning wines.
The Bluestone Vineyards Premier Rosé 2021 is available priced £50 per single bottle.
A sparkling addition
On a particulary sunny afternoon, I had the privilege of attending the grand launch of Leonardslee Wine Estate’s brand-new English sparkling wines.
Nestled in the picturesque setting of Horsham, West Sussex, the event was a delightful introduction to the latest gems in England’s burgeoning wine industry.
Leonardslee Wine Estate, under the ownership of Penny Streeter OBE, has transformed an old golfing fairway into a thriving vineyard. The 38 acre estate cultivates traditional grape varieties like Pinot Noir, Meunier, and Chardonnay, with the unique addition of Pinotage, a nod to Penny Streeter's South African connections. The rich clay and loam soil, (with an occasional golf ball) adds to the vineyard's unique charm and history.
The launch event at Leonardslee Gardens was a spectacular affair, where guests which included press, buyers, and prominent figures from the wine industry, enjoyed a luxurious wine and food experience.
The Michelin-starred restaurant Interlude, led by Chef Jean Delport, provided a carefully curated menu that perfectly complemented the new wines, making the event unforgettable. Interlude offers a unique Michelin Star and Green Star dining experience with a seasonal multi-course menu, using ingredients foraged from the 240-acre Leonardslee Lakes & Gardens. Visitors are invited to immerse themselves in this journey in the heart of the Sussex countryside.
Head Winemaker Johann Fourie, renowned for his expertise with both South African and British wines, led us through a tutored tasting of the range consisting of Leonardslee Blanc de Blancs 2020, Brut Reserve 2021 and Brut Rosé 2021. Crafted using the traditional method, he has created wines that reflect the estate’s unique terroir.
As part of the tasting Barry Anderson, vineyard manager discussed the importance of sustainability for Leonardslee and the potential for innovation with their regenerative viticulture practices and sustainability management. There are indeed exciting plans ahead.
A particular highlight of the event was the
welcome speech by Penny Streeter and her son, Adam Streeter. Leonardslee is a true testament to their vision and dedication. The wines' labels feature a swallow, symbolizing the migratory journey between the UK and South Africa, mirroring the Streeter family's global connection. The four small swallows on the back of the label represent Penny’s four children, adding a personal touch to each bottle.
Alice Griffiths
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.
The launch of Leonardslee’s sparkling wines marks a significant milestone in the English wine scene. As always, I am delighted to witness and share in the journey of English wine.
Find out more about Leonardslee at www.leonardsleefamilyvineyards.com
UK wine industry celebrates unprecedented success
The International Wine Challenge (IWC), the world’s most influential, impartial and rigorously judged wine competition, brought together the UK wine industry for its annual awards announcement in London. There was much to celebrate this year as businesses of all sizes were recognised in the IWC Industry Awards.
Victory for English wine
England produced another impressive set of results in this year’s challenge, winning a total of 125 medals, 13 of which were Gold. Gusbourne was the most highly awarded English winery in the competition, taking home a total of eight medals for its red, white and sparkling wines. Gusbourne was also awarded the English Red Trophy for its Pinot Noir 2022, the only still wine from England to win a gold medal.
England came second only to France for its sparkling wines, with 88 medals awarded to English fizz. This year, it was Sussex-based winery Wiston Estate that took home the English Sparkling Trophy for its Library Collection Blanc de Blancs 2010. Further gold medals were awarded to sparkling wines from Kent, Hampshire, Sussex and the Thames Valley.
Honouring excellence
This year, 35 Industry Awards were given out to individuals and companies across the nation in recognition of the work that they do bringing the joy of wine to the UK consumer.
For the second year in a row, Liberty Wines was named IWC Agent 2024, with judges noting that “the company hasn't rested on its laurels, showcasing more events, more agencies, and continued growth.” Liberty was also named Specialist of the Year for both its Australian and Italian wines, and it won IWC On-Trade Wine Supplier 2024.
Majestic Wine was named IWC Large Multiple Retailer 2024 with judges praising its positive contributions to both the wine industry and society as a whole. Judges highlighted Majestic's fantastic charity work and commendable commitment to sustainability, for example bottling in-country. Majestic also won IWC Rosé Retailer 2024 and IWC French Specialist 2024. Keith Blessley, Store Operations Director of Majestic, noted: “Recognition like this is invaluable and I think the endorsement it gives for our customers is super important”.
This year’s IWC Medium Multiple Retailer 2024 went to Amathus Drinks which impressed judges with a significant sales uplift, an excellent online solution and a wide offering, including a growing organic and biodynamic selection. It was Lea and Sandeman that took home IWC Small Multiple Retailer 2024 and judges commended the business for its huge selection and strong focus on service, whether online, instore, or through home delivery. It was also recognised for its championship of Grower Champagnes and less obvious sparkling regions with the IWC Sparkling Retailer 2024 award. David Porter, Head of Operations and Buying at Lea and Sandeman said: “We’re delighted, we’re absolutely thrilled to be recognised by the IWC and such a stringent panel. It’s the most well regarded of all the competitions so we’re absolutely thrilled to win three awards.”
Roebuck Estates
Classic Cuvée 2018
Sussex
£38.00 from Roebuck Estates
Harrow & Hope
Pinot Meunier 2019
Thames Valley
£38.00 from Laithwaites
The Grange
White From Black 2020
Hampshire
£42.00 from The Grange
Chapel Down Kit's Coty
Coeur De Cuvée 2016
Kent
£125.00 from Chapel Down
Wiston Estate
Library Collection
Blanc de Blancs 2010
Sussex
£130.00 from Wiston Estate
The Squerryes Partnership
Brut Late Disgorged 2013
Kent
£67 from Squerryes
Gusbourne
£45.00
£95.00
Balfour Winery Leslie's Reserve
Brut
£35.00
£30.00
IWC Online Retailer 2024 went to The Wine Society for the second year in a row. Judges described it as “a benchmark for online retailing,” noting its “impressive product range” and “enduring relevance in the contemporary UK wine market.” Virgin Wines was awarded IWC Wine Club 2024, with judges noting that it was navigating a challenging wine market by keeping up with current consumer trends, for example the introduction of lower ABV and vegan wines. Emily Revell, PR and Outreach Manager at Virgin Wines said: “This award means the world for the whole business. It’s testament to the hard work and dedication of everyone involved at Virgin Wines and we couldn’t be happier to be recognised for everybody’s hard efforts.”
This year’s IWC Supermarket 2024 award went to Marks & Spencer, which also took home 59 medals for its wines. Tesco had a strong year, winning more medals than any other supermarket and claiming IWC Own Label Range 2024 for the second year in a row. There was plenty more success for supermarket wines in this year’s challenge with the Great Value Awards in particular highlighting the remarkable quality found in UK supermarket aisles. Tesco, Co-op, Asda and Spar were all recognised with a Great Value Champion Award this year.
There was also success for on-trade businesses with two restaurants recognised for their outstanding wine lists. Fitzrovia-based French bistro, Noizé Restaurant, won IWC Restaurant Wine List –Contemporary 2024 while it was the Clove Club in Shoreditch that took home IWC Restaurant Wine List – Fine Dining 2024. Head Sommelier of The Clove Club, Emer Landgraf, said on winning the award: “It’s very exciting for us, there are so many amazing wine lists in London and the whole of England and it’s great to be recognised.”
Lessons from the World of Wine
Charitable works have made the Hospices De Beaune a world famous monument but the UNESCO world heritage site in the heart of Burgundy is more than the sum of its parts.
A brief history of Hospices De Beaune indicates that it was founded by the Chancellor to the Duke of Burgundy and his wife in 1443 and was dedicated to the care of the poor. At this time the town of Beaune was suffering from the effects of both The Hundred Years War and the Black Death but the charitable works of Nicolas Rollin and his wife Guigone de Salins were just the beginning and the story quickly includes wine. In 1457 in the same spirit of charitable giving the Hospices de Beaune received a gift of a plot of vines. Over five centuries this charitable tradition has continued and today
the Hospices de Beaune are in possession of 60 acres of some of the finest plots of Burgundian vines. The majority of these vineyards are planted with Chardonnay and Pinot Noir, varieties that many growers in England and Wales know well.
To highlight how this charitable tradition has continued through the ages vineyards in Corton Charlemagne were donated by a descendent of Guigone de Salins in 1745 and in 2017 Bernard Clerc former winemaker at Puligny-Montrachet also donated vines from the Appellation to the Hospices de Beaune. These wine growing areas are instantly recognisable and known worldwide
for the excellence and longevity of their wines. Walking through the historic streets of Beaune excellent wines with some truly stratospheric prices are everywhere and it is striking that in a modern world that values profit and fame, here wine is also linked to that which it can give back to the community around it.
Every November the most famous wine auction in the world takes place in Beaune and the funds raised are still used to further the original purpose of the Hospices de Beaune. The website for the 164th Sale stated: “The benefits generated have recently participated in the purchase of a latest-
generation scanner and the equipment of the new cardiovascular rehabilitation service opened in January 2021.”
It is said that beauty is in the eye of the beholder and at the Hospices de Beaune not only are the buildings beautiful to behold, they also hold another kind of beauty, one that has for over 500 years been dedicated to helping those in need. That wine and vineyards have played such a significant part in this history is a lesson to us all.
In England and Wales there are several examples of wine being part of charitable efforts within communities. Forty Hall, Warden Abbey and the Fifth Trust, to name a few, all provide good examples of connections between community, charity and Wine. As viticulture in England and Wales continues on its path it is encouraging to see that these charitable enterprises have become part of the journey. There are also many vineyards who are working hard to benefit their local communities thinking of new ways to give back to the areas in which they are situated. This is part of the full concept of being truly sustainable (and has been true for over 500 years in the town of Beaune) and hopefully will stand English and Welsh wine on a good footing for the long term future.
Welsh food and drink industry grows by 10%
Recently published statistics show the food and drink industry in Wales grew by 10% last year.
Businesses in the sector had a total turnover of £24.6bn in 2023, compared to £22.3bn in 2022.
The statistics are for the food and drink supply chain, which contains manufacturing and packaging, agriculture and fishing, retail and wholesale, and non-residential catering.
The number of businesses increased by 1%, to 28,768 in 2023. The food and drink supply chain employed 228,500 people in Wales in 2023, equivalent to 17% of Wales’ total workforce.
The Welsh Government set a target to grow the value of the ‘food foundation’ sector to at least £8.5 billion by 2025. The sector includes businesses that produce, process, manufacture and wholesale food and drink goods, some of which receive direct support from Food and Drink Wales. The sector had a turnover of £9.3bn in 2023, with the £8.5bn target being reached two years early.
The statistics have been published alongside Food Matters: Wales.
Food Matters: Wales has been produced to bring together the Welsh Government’s food-
related policies into one document. It brings together policies which directly support the agri-food industry and natural resource management, and wider food-related policies across health, education, sustainability, communities and the economy.
Deputy First Minister for Wales and Cabinet Secretary for Climate Change and Rural Affairs, Huw Irranca-Davies, said: “Welsh food and drink is a real success story and its economic contribution to the Welsh Economy is higher than ever.
“This success creates the wealth that underpins the development of our vital agrifood industry.
“Food Matters: Wales is the first document of its kind and outlines the range of policies which provide an integrated approach to supporting the growth of the industry. It brings home how food connects so many policy areas – health, the environment, the economy, prosperity, and our sense of place and community, here in Wales.
“We have now passed the economic target we set ourselves by 2025 and we can truly say Wales is a Food Nation and this is a real partnership success.”
A sensational debut
The launch of the Whitewolfe trio of Chardonnays is one of the most exciting moments of 2024.
A great friend gave me a tip-off the other day about a new English wine brand. This chap has a forensic palate, so I immediately followed up on this lead. Wines are not always found at tastings, and this shows that the wine trade grapevine is every bit as valuable and sometimes much faster than doing the hard yards! For the first time since I started writing my Vineyard Magazine column in January 2018, I am featuring three wines from the same estate, and this estate, as I type this article, has not yet sold its first bottle!
The launch of the Whitewolfe trio of Chardonnays is one of the most exciting moments of 2024. Clare Whitehead and Luke Wolfe are two great friends who met in 2009 while studying oenology and viticulture at Plumpton College. They can be justifiably chuffed with their incredible efforts over the last six years since they started pursuing their dream. Established in 2019, Clare and Luke’s vineyard is an exceptional piece of turf. While this month sees the release of their first own-label wines, they already have an enviable client list for their Kits Coty grapes, including Jackson Family Estate, Flint, Gutters and Stars and Black Chalk.
Their vineyard is a neolithic site situated in Kent’s North Downs, and it yields awesome Chardonnay fruit from its young vines. Luke’s viticultural talents (he is a highly sought-after viti-consultant), coupled with Clare’s marketing and communications acumen and Ben Smith’s mercurial winemaking (at Itasca Wines) have resulted in a genuine dream team. It is worth remembering that Ben made my only perfect 20/20scoring Chardonnay when he was working at Oxney Organic. That
2018 wine, which I wrote up on this page four years ago, is still a stellar creation. I tasted a bottle recently, and it, thankfully, lives up to its legend. It shows that chiselled English Chardonnay can, in the right hands, rival the very best on earth. It has been a long wait, and many Chardonnays have come and gone over the last four years, but when I tasted the Whitewolfe trio, they took me straight back to the eureka moment I had with that Oxney wine.
All three wines draw on the KC initials, standing for Kits Coty, which cleverly gives these bottles their two-letter GPS locator. The label design is stunning, as you can see, and I know, having spoken at length to Clare about her vision, that they have strained every sinew and used every second of their combined experiences in the wine trade to make these wines as impactful as possible.
Interestingly, Clare’s day job is ‘Head of Education’ at Liberty Wines, so two of these wines (KC1 and KC2) will be sold through this multiaward-winning wine business. You could not get a better leg up when launching a new brand, and you can expect to see them hitting the best wine lists in the best restaurants before too long. KC3 will be sold from the Whitewolfe website, and only 6000 bottles were made in 2022 across the three wines, so put your order in today! There is scope to produce a lot more wine as their fame grows because they currently sell most of their grapes to their clients. With the staggering quality of this thrilling trio, I imagine that they will start to increase their production exponentially before too long, and I can see myself signing up for a standing order, too!
Clare Whitehead and Luke Wolfe
2022 Whitewolfe KC1 Chardonnay
2022 Whitewolfe
2022 Whitewolfe
You should approach these wines in reverse number order because KC1 is, without a doubt, the most serious wine of the trio. This wine has a perfume and flavour that set my palate alight. I have never tasted a Chardonnay quite like this, as it is so loaded with crushed seashells and nerve-tingling freshness it rearranges your central nervous system while romancing your taste buds in a spellbinding fashion.
Firm, statuesque, and with stellar length, the fruit is so commanding that oak nuance is nowhere to be seen. This apparent barrel invisibility is so clever because it allows the fruit the chance to revel in the spotlight, showing every inch of its undoubted quality. If this is what they can do with their very first vintage, I can see I will have to dig deep in my score pouch in search of a perfect number before too long!
KC2 selects itself. Seven clones of Chardonnay, including some of the best-performing Burgundy clones, such as 76, 95, 96, and 121, are planted in their 9ha vineyard at the foot of Blue Bell Hill. This wine is a cunning barrel selection.
While KC1 plumps for the invisible oak, KC2 adores fruit-forward, opulent carpentry. This means KC2 has gorgeous silky-smooth, expressive, peachy succulence, and this sexy disposition makes it a ravishing early-drinking beauty. You fall under this temptress’s spell in a moment, losing yourself in the flavour dance it performs on your palate. While KC1 seems brittle, wincingly youthful and reserved, KC2 is a genuinely delicious and mesmerising creation.
While all the clones are picked separately, and second and third-fill oak is used for ten months for every parcel, the variety of Chardonnay flavours and textures on the Whitewolfe tasting bench is mind-blowing.
KC1 and KC2 pick themselves on account of their aforementioned distinct characters. KC3 is a super-complex blend involving every shape and size of this celestial grape imaginable, making it less rigid and commanding than KC1 and more slender and orderly than KC2.
In effect, KC3 is what I call a ‘bull’s eye wine’. It hits the target dead centre and with conviction. Pithy, linear, bright and precise, this is a very grown-up wine, and it is set to be one of the most talked about Chardonnays of the year.
Lasting legacy
Martin’s Lane Vineyard is situated in the Crouch Valley between the tidal river Crouch and the river Blackwater. The sloping aspect of the vineyard has far reaching views to Burnham, Southend, Tilbury and Canewdon. It is an idyllic setting but the truly remarkable part of the vineyard is how it has come to be one of the premium producers of quality grapes in England.
The initial inspiration for the vineyard came from Roy Martin and his love of the Crouch Valley. Wanting to protect the area from potentially harmful development Roy gathered a group of eight interested individuals who invested in the initial plot of vines and Martin’s Lane Vineyard was born.
From the initial planting there are now nine plots of vines at Martin’s Lane, all of which were planned and laid out by Roy Martin. “Roy was meticulous in everything in the vineyard,” said Graham Martin, one of the original founding partners of Martin’s Lane. Roy had always had the intention of growing the very best quality grapes to produce the very best quality wine but sadly Roy died unexpectedly in 2023. Graham Martin has proudly taken on the day to day running of the vineyard, he was not only a fellow founder but Roy’s cousin and friend. The principle of growing the very best quality grapes is still the very heart of Martin’s Lane. “He is a hard act to follow but I want to keep running the business in the way he intended.
We will continue to produce the highest quality fruit,” he said.
“It has been a steep learning curve,” said Graham. “Roy had a forensic approach, was knowledgeable and he was always reading, keeping up to date with the latest research and thoughts,” he added.
Graham and his wife Caroline now spend most of their time managing the day to day tasks in the vineyard and they credit the help and support of Duncan McNeill, founder of vineyard services company MVM, together with John Worontschak of Litmus wines, with helping them navigate through some very difficult times.
Both Duncan and John have worked with Martin’s Lane from the beginning and over time their expertise has helped the development of the vineyard. That development has been significant with new plantings every year from 2010 through to 2014. The most recent vines
were planted in 2020. The fact that the vines were planted over a significant number of years has allowed Martin’s Lane to be adaptable with the plantings.
“Originally the plantings were designed for sparkling wine with the rootstocks as SO4 and the red pinot clones selected as A2107 and the Germanic clone GM1, but this was before we really understood the potential of the Crouch Valley as a wine growing region in England,” said Duncan.
After that initial planting Roy and Duncan allowed Mother Nature and the university of experience to guide them with future plantings and so the story of Martin’s Lane really has two beginnings.
The initial purchase and planting of the vineyard on land that had not been in agricultural production since the 1940s was one starting point but there was also the point at which those involved with Martin’s Lane recognised that there was something extraordinary about the grapes coming from this land.
“The turning point was 2013, we had some contact from John Worontschak the winemaker and he explained that it was a waste to use the Pinot grapes from plot 1 for sparkling wine as the quality was so good,” said Graham.
“In 2012 I was managing 30 acres in the Crouch Valley but also doing consultancy work in Kent, Sussex and Surrey as well as Essex,” explained Duncan. Whilst working across multiple counties Duncan noticed that the grapes from the Crouch Valley were different to those being grown elsewhere. “It became clear that the grapes in the Crouch Valley were ripening earlier than those of the other counties and that the yield from the Crouch Valley was higher,” said Duncan.
Several scientific research papers have been published in recent years that have confirmed and explained the suitability of the Crouch Valley for English grape production. When Martin’s Lane was first planted it was one of only a handful of vineyards located there but now nearly thirty vineyards are in the area with California based Jacksons Family wines also investing in the Crouch Valley.
After these observations in 2013 Duncan and Roy worked together and subsequent plantings of Pinot Noir utilised different clones such as F105s and FR1801. “These clones allow for longer hangtime through the slightly greater skin thickness meaning that the berries are able to achieve maximum ripeness. The FR1801 particularly allows the development of excellent colour,” explained Duncan.
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Graham and his wife Caroline
Roy Martin
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Since 2013 there have been other significant milestones in still winemaking at Martin’s Lane. “In 2015 it became apparent that the Chardonnay was outstanding. Without any crop thinning the crop was hitting 88° Oechsle,” Duncan explained. The lack of wind chill in this plot of Chardonnay was a significant factor in these numbers. Duncan points to aromatic chardonnay clone FR155 and 809 in plot 3 planted in 2012 as his favourite on the site due to the flavours that it can produce.
“This season has had even greater mildew pressure than 2021,” explained Duncan and it is clear that as the vineyard manager he has a deep insight into the history of the site at Martin’s Lane. His attachment to the vineyard is strengthened by the strong bond that he had developed with Roy over the years. As Duncan talks in depth about each and every part of the 20 acres of vines he makes it clear that the village of Stow Maries where the vineyard is located has never had a frost event. The highest temperature recorded at the vineyard was 42°C in 2022 and in 2020 the Pinot Noir reached a ripeness of 98° Oechsle. These facts only serve to show that whilst there is no such thing as a regular season there is huge wine making potential in this picturesque part of Essex.
Duncan pointed out that there are many obvious pests in vineyards across England and Wales such as deer and birds but in the
As the quality potential became ever more apparent
the vineyard team at Martin’s Lane worked to reduce yield to around 2.5 tonnes per acre for the Pinot Noir, Chardonnay and Pinot Gris vines
Crouch Valley there are also voles. “In some areas vines less than five years old were dying and it became apparent that vines were suffering from subterranean root feeding by voles,” he said. "My colleague Dan Stephens identified that those vines planted on the rootstock 125AA were at greater risk." On further investigation Duncan realised that this rootstock has a greater tap root system and fewer fibrous roots than other rootstocks so was more vulnerable to the attack from these root feeding rodents. Over his time within the Crouch Valley Duncan has continually increased his knowledge of the area “I learned a lot from Roy and Martin’s Lane. It was a privilege to work with him,” said Duncan with warmth and emotion in his voice.
As the quality potential became ever more apparent the vineyard team at Martin’s Lane worked to reduce yield to around 2.5 tonnes per acre for the Pinot Noir, Chardonnay and Pinot Gris vines. The yield is controlled using two passes. The first pass reduces the number of bunches to 10 per vine and then a second pass is made part way through veraison when the shoulders are removed. Graham described working with low yields to increase quality as “tightrope walking.” It leaves little room for errors or problems.
The benefit to the grapes and the wines made from them led John Worontschak to say that the Pinot Noir of 2022 was the best he had worked with in 40 years. Graham had an emotional note in his voice when he mentioned that shortly before he died Roy had received an email from John in June 2023 stating that he had tasted the barrel and it was excellent. In memory of the man who had constantly worked so hard to improve quality year on year 1,000 bottles were produced from the Pinot Noir 2022 named Founders Vintage. Graham pointed to this wine as his favourite wine from Martin’s Lane, “it is the pinnacle,” he said.
It is not just the winemaker for the Martin’s Lane own label wines that has been influenced by the quality of the fruit. Martin’s Lane supplies grapes to urban wineries and other vineyards.
Duncan McNeill
Gavin Carver who runs Freedom of the Press Winery in Minster Lovell, Oxfordshire said: “The very first thing my consultant, John Worontschak, said to me when I set up Freedom of the Press was that if I wanted the best quality fruit I should look to the Crouch Valley, and Martin's Lane in particular. Roy was kind enough to carve out a small allocation for me, (it was during Covid-19 and many producers were uncertain about committing). Thankfully I've managed to increase my original allocation little by little, and those grapes have been central to my mission to make some of the finest still wines in England.
“The quality of the fruit from Martin's Lane is impeccable, not only fully ripe and healthy, but with incredible flavours and balance. This fruit has certainly been the driver to achieving consistently high quality wines.
“When I started Freedom of the Press – I was new to winemaking – I tasted a lot of English wines. It was the quality of wines made from Martin's Lane fruit that convinced me we had the most exciting wine industry around. I had no idea we could make wines of such complexity, elegance and balance in England. Because of that I took the plunge myself and I hope I'm now also carrying that flag forward using Martin's Lane fruit in my wines.'
"If I wanted the best quality fruit I should look to the Crouch Valley, and Martin's Lane in particular."
The Martin’s Lane wines are available from the vineyard and are also available at some prestigious on trade premises alongside off trade premises including Fortnum and Mason. A review of the Founders Vintage 2022 Pinot Noir by Dr Jamie Goode declared that Martin’s Lane “is as close to a grand cru vineyard as you can get in the UK.”
Every year the vineyard receives numerous enquiries for fruit. For people who had never met Roy Martin the depth of his support and passion for the English and Welsh wine industry can be seen in the fact that he would always try and prioritise requests for fruit from growers that had suffered frost damage, “he tried his best to help those whose vines had suffered from frost,” said Graham. This statement may seem simple but holds a depth of meaning that explains why those who knew Roy were so deeply fond of him. There are several wines from different vineyards that will be released in Roy’s memory providing a fitting tribute to a man who had a real passion for the industry.
Roy was deeply invested in the Crouch Valley area and its potential as a wine producing region. “Martin’s Lane was the first wine to add the Crouch Valley to the wine label,” said Graham and although Roy always wanted the wines to speak for themselves when the Essex Wine Awards began he was eager to support this event.
Graham and Caroline are also passionate about raising the profile not only of Martin’s Lane but also the Crouch Valley. They operate Crouch Valley Wine Tours, a company that offers tours of the vineyards of the Crouch Valley including some of their near neighbours and on the scorching hot day that Vineyard Magazine visited Martin’s Lane the generosity and warm welcome extended by Graham and Caroline indicated that visitors on these tours will really see not just the Crouch Valley but English wine at its very best. “The tours have helped us to educate people about the great quality wine that is coming from the Crouch Valley,” said Caroline. Tours can be specifically tailored to the demands of the group and in a large group there are bound to be different requirements but “I truly believe there is something for everyone
in the Crouch Valley,” she added. On another positive note Caroline continued: “English sparkling wine is well accepted and although English Still wines have a way to go, we get less people tell us that English and Welsh wine is expensive now.”
Visiting Martin’s Lane was a privilege and as the visit came to a conclusion it was hard to leave this wonderful vineyard that takes its name not from the surname of Roy and Graham but instead from its location.
The vineyard is situated on land that historically connected Upper Martin Farm to Lower Martin Farm suitably named Martin’s Lane. It is fitting that the name of this vineyard that continually strives for the production of the highest quality grapes connects itself to the history of land on which it is located. A deep and passionate connection to the outstanding area of the Crouch Valley will ensure that the reputation of Martin’s Lane Vineyard will continue to flourish just like the vines that beautify the landscape.
“The tours have helped us to educate people about the great quality wine that is coming from the Crouch Valley."
An accidental climatologist
Meet Viticulture Climatologist, Dr Alistair Nesbitt.
From the cool altitude of the Swiss Alps to the dry, hot, flat plains of the MurrayDarling region of Australia, Dr Alistair Nesbitt has been on a global journey through wine and viticulture for more than 20 years.
With a First Class Bachelor of Science in Viticulture and Oenology, a Masters in Wine Science and a PhD in Viticulture and Climate Science, Alistair’s journey has very much been a scientific one, leading him to chart the future of viticulture in the United Kingdom in the context of a changing climate.
Today, as CEO of Vinescapes, he both runs the business, and works with clients in India, Belgium, France, Italy, Sweden, the USA, and the UK to manage climate risks and develop resilient wine production businesses.
What first ignited your passion for wine and viticulture?
My career in the wine industry evolved more out of necessity than passion in the beginning. I did grow up around vineyards in Switzerland, but my career was born from my most desperate moment when I had spent my last dollars travelling around Australia.
In 1998, I found myself sleeping on a park bench with my backpack in Hobart, Tasmania and thankfully the local job centre offered me a week of work picking grapes
Alongside a few Samoans, a couple of Kiwis and the vineyard owner I landed into the world of vines and wine, gratefully earning enough money for food and a hostel bed! This job led to more vineyard work in the Murray-Darling, planting a vineyard near Margaret River in Western Australia, and a couple of years working in New Zealand where a memorable bottle of Te Mata from Hawkes Bay converted me into a lifelong wine lover.
How much of your work has been shaped by international experiences?
I’ve been really fortunate to travel with my career and to get opportunities to learn about viticulture, the industry and wine cultures in many different locations.
At Vinescapes, we are a truly international business. I’ve had direct experience tackling irrigation challenges in China, finding new viticulture regions in India, advising first growth Chateaux in Bordeaux about managing extreme weather events, and I’ve devised diversification strategies for wine producers in Spain. I’ve also guided farmers and companies exploring options to transition sites into vineyards from Belgium through to Scandinavia.
When did climate science begin to capture your attention?
I have a confession to make here! Of all the things I love in the world, snow would be number one. Where I grew up, digging your way out of your front door through a metre or two of snow was normal. I guess it's part of my DNA. By the late 1990s I became acutely aware we were seeing less snowfall and summers were warming.
This observation combined with my conservation work (at the time) and passion for wine led me to start to get concerned about what climate change would or could do to the natural environment and wine production. While working at Plumpton College in 2012 running the WineSkills Sustainability training scheme, I successfully applied to undertake a PhD in Viticulture and Climate Change at the University of East Anglia in Norfolk, where Climate Change Science was pioneered, making climate science research and analysis now a key part of what I do.
In what ways has your work in climate science helped to shape the wine industry in the UK?
Colleagues and I have researched, presented and published work on recent and future impacts of climate change on the UK wine production sector. We’ve worked with more than 100 companies and individuals in the UK to help them understand both the opportunities and risks presented by a changing climate.
This work has opened up new areas of opportunity such as the Crouch Valley in Essex. It has also made clear the need for vineyard owners to be flexible and build-in ways to diversify to mitigate the risks of climate change.
What are some of the things producers can do to farm sustainably?
There are four things I advise our clients to do, beyond the initial process of selecting the right site and the right grape varieties for each site:
1. Look into what sustainability means for your vineyard and business in a serious way and design accordingly. If you don’t devise a road-map for how you can become environmentally sustainable, it could impact the site’s economic potential. With a strategy in place, we find our clients not only become cleaner and greener, but the rest of their triple bottom line also benefits.
2. Set your targets and decide what processes work best for your vineyard and vineyard team. Don’t follow the crowd or a dogmatic mantra. Rather learn what works by focusing on set areas within your vineyard, i.e. one block or zone. That way you can take a risk-sensitive approach to sustainable viticulture, and not force change across your whole vineyard overnight.
3. Monitoring and measuring your progress are essential for understanding if the road-map, targets and farming practices identified by the vineyard team are working. We help our clients to tinker or tweak practices and processes to suit the site and express the best characteristics of its terroir with regular assessment of the results we are monitoring in the vineyard. This could take a couple of years to build comparative data from season to season.
4. In terms of actual practices, I’m a founding Trustee of the Regenerative Viticulture Foundation (RVF) and I’d urge anyone setting out on a journey to be more sustainable to look at the RVF Guide (www.regenerativeviticulture.org/rv-guide/). It’s useful for discovering regenerative practices and helps growers, assess their level of integration and explore other practices they could consider.
In conversation...
Vineyard Magazine talks to agronomist Megan Fitzpatrick about her journey into viticulture.
What made you want to become an agronomist?
I knew from a young age that I wanted to work outdoors and with the natural environment. As a child I grew up by the sea and spent summer holidays in the countryside. With this grew a fond affiliation to protect and nurture our natural landscapes and specifically the wildlife that resides in it. This led me to undertaking a degree in physical geography at the University of Brighton where I was one of the first to discover microplastics in UK tidal waters. After I graduated, I worked for the Animal Plant Health Agency as a plant health inspector where I gained relevant experience and interest in agronomy. For me, agronomy is the perfect combination of all my interests; working outdoors, sharing my knowledge of soil, plants and climate to help growers, introducing innovative methods to grow more sustainably and being able to integrate new and traditional practices.
What is it about agronomy that you enjoy the most?
First and foremost, the most exciting aspect of viticulture is seeing the final bottle on the shelf, whether that be in a supermarket, boutique shop or wine bar. Being a part of the considerable team effort taken to hand craft the bottle, from selecting the right site and choosing rootstocks to continuous monitoring and implementing a bespoke spray regime, that feeling never gets old. It is particularly satisfying being able to spot an issue whilst in its infancy or suggesting integrated crop management techniques with the aim of preventing crop loss or reduced quality. For example, many growers aren’t aware of early monitoring systems such as Light Brown Apple Moth pheromone traps or Spotted Wing Drosophila lures, which can be a game changer in understanding individual pest populations within the vineyard prior to numbers increasing and observing crop
damage. These monitoring systems have a sustainability advantage as they contribute to reduced chemical inputs. The grower can monitor pest populations and target chemical application at the correct timing if the economic threshold has been reached.
What has been your most rewarding experience so far?
I am working with growers to successfully engage with the Sustainable Farming Incentive (SFI). The SFI is a new government scheme which is designed to harmonise growing crops and safeguarding the environment whilst providing an additional income source for vineyard businesses. There are 102 actions where growers can be paid, these include planting areas of pollen and nectar mix to encourage wildlife and pollinators, incorporating a soil management plan or converting to organic management. Being able to specialise in the SFI opportunities and provide expertise to businesses has been particularly rewarding for me as the scheme eases the financial pressure on growers and allows them to focus on what they do best – growing a great quality crop. It also incorporates what attracted me to agronomy in the first place; enhancing and enriching localised habitats to increase biodiversity, which in turn will also benefit the health of our vineyards. It’s a no-brainer.
If you could eradicate one disease to help growers in the vineyard what would it be and why?
This may be an obvious choice, but I would choose Botrytis. I am sure many growers would agree with me that Botrytis is demoralising due to the timing of its presence. We spend all year devoting hundreds of hours to pruning, spraying, selecting shoots, lifting wires, tucking, tying, thinning, installing pest monitoring systems, doing the nightly badger watch, installing deer fencing, discouraging the birds and wasps (I could go on), and then four weeks before harvest just as you think you’re in the clear, you notice a small patch of fluffy grey mould on a lovely little berry – great!
What has been your most challenging problem agronomy wise?
One of the most difficult issues every agronomist faces is the ever-reducing selection of chemical products. The word ‘chemical’ tends to be a bit of a buzz word. I find it triggers a negative response largely due to the bad reputation for damaging the environment, killing biodiversity and being a threat to public health, this is in part due to age-old practices where chemistry and application limits were far less regulated. In the present day we need chemistry to produce food and drink to sustain the population. In my role, I encourage management programmes that incorporate a balanced and
integrated approach. For example, applying chemical alongside disease forecast models for a more targeted approach and using biological products or introducing natural predators. A new favourite product of mine for downy and powdery mildew control is utilising the extract from yeast cell walls to initiate the plants defence system and produce an immune response. The reaction can be likened to antibiotics in humans. However, in high pressure periods we need chemistry to protect and eradicate disease from our crops and with the number of approved products disappearing as well as a reduced number of applications and dose rates, it is becoming more difficult every year.
What do you think the future holds for the viticulture industry?
I think the viticulture industry is a very exciting place to be at the moment. It’s been growing (pardon the pun) for the past 40 years and according to DEFRA, has become the quickest expanding sector in British agriculture. English and Welsh Sparkling is now being recognised as a serious contender and frequently beating French Champagnes in blind tastings. With parts of the UK presenting perfect sweet spots for growing grapes, occupying sunny south-facing slopes, free draining soils coupled with the temperature increase, the future is looking bright.
What will be the biggest impact on agronomy over the next 20 years?
On the whole, I feel climate change is going to present an array of issues with the level of challenge currently unknown. Increased winds will create channels for new pest introductions, higher rainfall will increase disease pressure and bring waterlogged soils, and droughts will create a water shortage during peak growing periods. On the radar is Xylella fastidiosa, a bacterial disease known to affect grapevines and currently causing total crop death in French and Italian olive plantations. Climate change means it will be even more important to know the technicalities of your vineyard and maximise the available natural resources. The digital farming platform Omnia enables growers to optimise yields, with features including localised disease forecast models and soil scanning that can measure soil carbon along with Organic Matter and other key nutrients. Using the soil carbon tool coupled with Omnia’s carbon dioxide emissions calculator, growers are in a good position to map, measure and monitor carbon to a high level.
High quality harvesting – by hand or by machine?
As we head towards autumn, thoughts turn to harvest planning and logistics. Yield estimates, picking dates, liaising with the winemaker/winery, crop protection, snips, buckets and crates. And plenty more.
Typically in England and Wales, the organisation of picking teams is also a crucial step. As a long-time supplier of labour crews to the industry, VineWorks see how hand harvesting facilitates high quality picking. It enables our skilled and experienced picking teams to make real-time decisions about grape ripeness and condition, removing diseased or otherwise unacceptable berries in the field, at speed. Hand harvesting also enables the selection of whole clusters, something frequently desired for making quality sparkling wine.
However, juggling the organisation of picking teams with moveable picking dates is becoming an ever-increasing challenge as labour scarcity shows no signs of improving. Encouragingly, the quality gap between machine and hand harvesting is narrowing. The significant technological advancements of modern mechanical harvesters, such as sophisticated sensors and settings, and improved precision and gentleness with which grapes are handled, mean they are increasingly capable of harvesting high-quality fruit suitable for premium wine production. Taken together with other factors such as cost, speed and greater flexibility on timings, the decision of which method to opt for (mechanical or hand) is more complex than it used to be.
Mechanical harvesters do not pick whole bunches of grapes. This is one feature exclusive to hand harvesting. But in terms of picking whole berries, mechanical harvesters are now increasingly capable of delicate handling
that preserves grape quality (intact berries). Machines are equipped with advanced technology that allows for precise adjustments to accommodate different vineyard setups and grape varieties, ensuring minimal damage to the grapes.
The speed of mechanical harvesters means they can typically deliver picked fruit to the winery earlier in the day than hand pickers, meaning wineries can begin processing fruit sooner. Mechanical harvesters can be operated continuously, including at night, and because of their speed, they offer greater flexibility to ensure timely picks - selecting to pick at optimal ripeness or to pick before an adverse weather event (particularly important with this country’s variable weather during harvest).
Premium wine producers who use machine harvesters frequently recommend a preemptive sweep of the vineyard with a small team to remove diseased and undesirable bunches ahead of the machine. This would be especially important for producers of sparkling wine, who would seek to reduce the intake of damaged or diseased fruit.
Machine harvesting will not be appropriate
for all vineyards. Ones that are too steep, lack sufficient headland space for turning and are not planted using GPS are all unlikely to be suitable. Access (for the machine harvester) is another issue. There is also the desired winemaking style to be taken into consideration.
Regardless of whether hand or machine harvesting is employed, excellent canopy management is essential for fruit quality and speed and efficacy of harvest. A fully utilised trellis can improve fruit quality, reduce incidence of disease and position the clusters for efficient collection. For machine harvesting, a robust, well-maintained trellis with suitable gauge wires is crucial for providing essential support to vine growth and being able to withstand the impact of the machine harvester. Whichever method you choose, VineWorks wish you a successful 2024 harvest, one vine at a time!
Establishing a new vineyard is an expensive process and whether you are proposing to grow grapes to sell or go the whole hog and make and sell wine, considerable amounts of capital, both fixed and working, will be needed.
It is better to know in advance how much might be needed. Many of the really important decisions (assuming you have already selected the site) can be taken sitting at the kitchen table and writing the answers down. Almost all of those really important decisions can never (or only at great expense) be changed: varieties, clones and rootstocks, row width, vine density, pruning and training style – all need deciding before you can order your vines. Many of these decisions, especially the choice of varieties and the vine density, dictate the style, and often the quality and certainly the quantity of the wine you will produce and will almost certainly have an impact upon the longterm viability and financial sustainability of the whole enterprise. For the novice grower, it pays to get advice and get these decisions right.
Business plan
I am amazed how few people, when they make initial contact with me to say "I want to plant a vineyard, can you help?" have actually considered making a business plan, even a back of the envelope one. I usually start with the three Ws: What wines are you planning to make? Where are you going to sell then? Who is going to sell them? The really bad answers are: "the best English wine ever", "high end hotels and restaurants" and "I’ve spent my life selling things and that will be no problem". This highlights a lack of knowledge regarding the uncertainties of wine production in GB, of the buying policies and practices of the on-trade, and that selling widgets is not the same as selling bottles of wine. A business plan, however rudimentary, is therefore a good idea, especially as it requires some investigation into the finances of the winegrowing business. Having said the above, whilst many of the costs are known or can be estimated with a fair degree of certainty, the really important ones
are hard to pin down. What will your yields be over time be? Will your vineyard be in the top quartile of GB vineyards where the 2016-2023 average yield is 10.0 tonnes/ha? Or will you be nearer the ‘all vineyards’ average of 5.6 tonnes/ ha? (See the 2020 Yield Survey).
What about wine prices? Waitrose Cellar lists 42 English and Welsh sparkling wines with the top 50% averaging £36.00 a 75cl bottle and the bottom 50% averaging around £27.50 a bottle. Many of the costs of putting a wine on the shelf are not related to the retail price – vineyard establishment costs, growing costs, yields, winemaking costs and of course Excise Duty. All cost much the same whatever the wine is sold for and greatly affects how much the producer retains after all expenses are met. In the examples above, the producer’s margin for the £36 bottles is around £10 a bottle, for the £27.50 bottle around half that. In working out net returns, it pays to be both realistic and a little bit optimistic as well.
The other major factor in working out returns is taking on board the fact that many of the most successful vineyards in GB sell a goodly proportion of their wines direct to the public. By doing this of course, you can achieve not only maximum returns, but also create loyalty and interest which generates lots of positive PR and helps spread the word.
I well remember (in the days when I ran my
own vineyard) conducting a ‘how did you hear about us’ survey one week in the middle of our busiest tourist period and was surprised to find that well over two-thirds of those who we surveyed said either ‘word of mouth’ or ‘just passing by and saw the signs’ – neither of which we had any control over! What we did soon realise was that winning prizes and awards with our wines was a very positive sales force and not only got people to the door, but also allowed us to charge as much as we thought we could get away with, safe in the knowledge that buyers were getting top quality. In my particular case it helped that in our second vintage (1980) we won the Gore-Browne Trophy for the ‘English Wine of the Year’ and that Hugh Johnson, who had been chairman of the judges, arranged for the Sunday Times Magazine to send their new wine reporter down to interview us (a pre-MW Jancis Robinson – I wonder what happened to her?). That is the sort of publicity you cannot buy. Selling direct to the public is not for everybody or every vineyard and it takes time, effort and investment to create the right ambience to persuade people to part with their money. But given that the producer margins from ‘farm-gate’ sales are at least three if not four times those earned from selling to the on-trade (restaurants, hotels, clubs and pubs) it is very well worth doing.
I would say that most smaller producers (15,000-25,000 bottles per year) who are in a suitable location with suitable premises, should be able to sell at least 50% of their output direct, and in time, possibly more. This level of direct sales should put a very good base in their earnings from their vineyards, plus they will have the opportunities of side-selling tours, tastings, and events.
Of course, for the larger vineyards who will find it difficult to sell 50% of their output from their premises, they can still sell direct using the internet and a delivery service although their costs will be higher. For those producers not in a suitable location and for owners who have no wish to get involved with direct-toconsumer sales, then using others to sell on their behalf is their only other option, and it is an expensive one.
Working capital
Having been involved with establishing vineyards of different sizes, for different reasons and of different complexities, the one common thing that nobody ever gets quite right is the amount of working capital they need to get a vineyard up and running, to produce their first crops and eventually get their wine on the market. As I have said, many of the start-up costs can be estimated with some degree of accuracy or you can find out from suppliers and contractors how much it is going to cost to plant your vineyard, but don’t forget infrastructure costs such as drainage and fencing, of access roads and loading pads, water tanks for spraying and hedging and windbreaks. They are all often necessary and none are free.
One of the most common mistakes is to underestimate the machinery requirements (even for a modest vineyard) plus of course the covered secure space to garage them in. Whilst
a lot of people think they will get away with buying one decent tractor onto which they will attach all the equipment they need, most find that the vagaries of the British weather dictate that the ideal day they want to mow, or weed, or trim is exactly the same day that they want to go spraying or to de-leaf.
In my experience even quite modest sized vineyards end up with dedicated tractors carrying their sprayers, their weed control equipment and their mowers. Their mower, being the easiest implement to uncouple and set on one side, can then be fitted with their vine trimmer and de-leafer, assuming the vineyard is big enough to warrant such implements. A full set of equipment for even a modest vineyard can cost £150,000 or more.
Vineyard establishment
Establishing a vineyard and running it until first cropping or first wine sales will depend on many different factors, but excluding the cost of your land, you should allow £40,000 per hectare to plant and at least £25,000/ha to first cropping (usually in year three). After this it’s around £12,000/ha every year for looking after and managing the vineyard.
Finance for stock
Currently, GB wine producers are facing some of the highest stock levels they have ever seen. Between 2018 and 2023, a total of just over 75 million bottles of wine, still and sparkling, have been produced from GB vineyards. In the same period, sales of all wines, as surveyed by WineGB, have amounted to nearly 41 million bottles. Assuming the 2023 harvest has barely started to sell and allowing for time taken for sparkling wines to age before they are ready to be sold, it is my estimate that producers are sitting on around 50 million bottles of wine, of which sparkling accounts for 40 million bottles
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.
or around six years’ worth of sales. In case you think this is excessive, the current stock levels in Champagne are around four and a half year’s stock for all wines (and growing as sales of Champagne are falling) and for prestige cuvées they are at least double that. Six year’s stock is therefore part and parcel of producing high-quality, bottle-fermented sparkling wines, especially ones produced in a climate where acid levels are typically high (excellent for long-aged wines) and where quality undoubtedly improves as the years roll by.
But, what these levels of stock do mean of course is that they require significant levels of cash to be invested in stock that will take time to come to market. Estimating what the actual costs are can only really be guesswork as each producer will be very different. Secure storage will be needed, typically with air-conditioning and handling equipment must also be available. If you take a modest production level of say 6 tonnes per hectare and make an educated guess at both growing and wine production costs, the investment in stock per year per hectare would be at least £25,000, therefore for six years that’s £150,000 per hectare and possibly more, especially if using a contract winemaker and off-site rented storage.
Summary
Setting up a wine production business is a capital-intensive business and not for the faint-hearted. But you are building a business that with luck will last several, maybe many, lifetimes. The oldest GB vineyards are barely 70 years’ old and some are already being worked by third-generation owners. It will be fascinating to see what this industry looks like at the turn of the next century.
AGRONOMY DIARY RobS
Beware of higher SWD risk this harvest
Ripening grapes could once again face higher pressure from Spotted Wing Drosophila (SWD) this season. Hutchinsons agronomist Rob Saunders explains why and what action to take.
Warm conditions resulted in some significant SWD issues in many vineyards last year, and all indications suggest the pressure is remaining high as we head towards the harvest period.
The mild winter of 2023/24, followed by warmth and humidity this spring, proved favourable for overwintering flies, with winter mortality likely to have been much lower than normal as a result. Added to that, we have not (yet) seen the high temperatures (>32°C) that are needed to stop SWD breeding, so there has been little to prevent an already high population from building further.
Indeed, surveying in the soft fruit sector this summer shows trap accounts at times to have been the highest they have ever been.
We know red-skinned varieties are generally more at risk given that female SWD are attracted to the redness, however white varieties are also vulnerable as sugar levels rise. Thin skinned, turgid varieties are particularly susceptible, so the likes of Pinot Noir and Pinot Meunier may be at greatest risk, although others are by no means immune.
What can be done?
In previous years, WineGB has sought Emergency Authorisation for the cyantraniliprole-based insecticide Exirel for use on wine grapes to help tackle SWD, but given the high cost of this process, it will not be doing so this year.
Chemistry-wise, that limits our options to two, in spinosad and lambda-cyhalothrin. Both are for adult control only and are best used from veraison onwards, depending on numbers detected in monitoring trap catches.
Remember though, that a minimum harvest interval applies to the use of both products; 14 days in the case of spinosad and seven days for
lambda-cyhalothrin, so this must be considered if planning to treat crops close to harvest. This sometimes causes a dilemma between deciding whether to treat affected crops and then wait to harvest them, or not to treat and pick early before problems get any worse. In some situations, it may be better to pick slightly early, rather than leave bunches that may already be compromised in some way, and therefore at risk of further damage or deterioration. That decision ultimately depends on the state of ripeness, target market, availability of pickers, winery capacity, and SWD pressure at the time.
When assessing risk and the need for treatment, it is worth monitoring numbers recorded in other local trap counts, as well as the historical incidence of SWD at your site. But crucially, keep a close eye on grapes as they ripen, and treat if necessary. Sometimes, the first thing less experienced growers notice is the smell of acetic acid from sour rot that has taken hold after SWD infection, but by that time the damage is done.
Cultural controls
Blackberries are a known wild host for SWD, so it is well worth checking hedges around the perimeter of the vineyard for signs of larvae. Find them there and it is highly likely adults will be in the vineyard too. Managing brambles
can help reduce the pressure, but by this stage in the season it may be a little late to make a significant difference.
As mentioned, SWD favour humid conditions, so improving airflow around vines and bunches can lower humidity and help reduce risk. Consider all ways of doing this, including cutting vegetation in alleyways and the undervine strip, and stripping leaves around the bunches, which also aids ripening.
Monitor numbers
Precision monitoring with Drosal® traps at eight metre intervals around the perimeter of the vineyard is worthwhile, and should ideally be a year-round process. The lure in traps could well be more appealing to SWD in the winter months when there are few other alternative foods around.
Indeed, from veraison onwards, it is possible fewer flies will be caught in traps, not because there are less SWD present, but simply because there are more attractive food sources available in the form of ripe grapes, or hedgerow fruit, such as blackberries.
Some growers may worry that placing traps containing an attractant will attract more SWD to the vineyard, however that is very unlikely as lures are not effective over a large distance, so are only ever likely to attract the local population.
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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
WineGB Trade and Press Tasting
Our flagship event for the trade and press will take place in London at the Battersea Arts Centre on 4 September from 11am-5:30pm.
This year’s Trade and Press Tasting will feature wines from across the UK, with an exclusive pop-up and panel session to showcase the work of the Sustainable Wines of Great Britain (SWGB) Scheme, sponsored by Marks & Spencer. There will also be themed tasting tables highlighting the WineGB Awards trophy winners, wine styles
and varieties; and a dedicated area within the Grand Hall for the Regional Associations.
Founded in 2020, the Sustainable Wines of Great Britain Scheme now has 78 members of which 23 are fully certified (both vineyard and winery). Over 10% of our audited members are Gold Certified, indicating that they have been certified for over three years, showcasing their long-term commitment to sustainability.
Photo: Cat Wilder
The Trade and Press Tasting will begin with a press briefing at 9:30am on insights and new trade data with exclusive media access
to the Grand Hall, before opening up to the wider trade from 11am.
This year’s themed tasting tables will have a dedicated space and will feature wines grouped into the following categories: ◆ WineGB Awards trophy winners
The cream of the crop from this year’s WineGB Awards, which saw a record number of entrants and Gold medals given. This year, trophies went to wines produced in 13 different counties, so buckle up for a vinous tour of the UK.
WINEGB TRADE AND PRESS TASTING
Wednesday 4 September Batterseas Arts Centre, London 11am-5:30pm
Registrations open now for bona fide trade and press
Photo: Steve Haywood Photography
◆ Lower alcohol wines: 12.5% ABV and below
Many of the wines produced in England and Wales have naturally lower levels of alcohol. As consumers increasingly yearn for fresher styles of wine without the punch, try some of the best examples that are 12.5% ABV and below.
◆ New classics?
Chardonnay, Pinot Noir, Pinot Meunier, Bacchus and Seyval Blanc may be our most planted varieties, but there are many more to explore. The UK is home to over 90 different varieties, with 51 varieties planted in the last year alone. We now have 30 hectares of Sauvignon Blanc and growing volumes of Albariño and Gamay, while hybrids now account for 8% of total plantings. From the other Pinots and our heritage varieties to new PIWI grapes and global giants, as our industry evolves, will any of them become new classics?
◆ New releases
Want to know what’s new in English and Welsh wine? Here you’ll find this year’s latest launches, including first releases from up-and-coming vineyards to the latest developments from well-known producers. Taste the trends fresh off the press.
◆ Sustainable wines
Explore our sustainable stars from producers going the extra mile to demonstrate their environmental credentials. Taste through a selection of Sustainable Wines of Great Britain (SWGB) certified wines.
23 October 2024
WineGB Sustainabili Report Launch
20 November 2024
Vineyard & Winery Show in conjunction with WineGB
26 November 2024
VisitEngland Tourism Workshop East Region
3 December 2024
VisitEngland Tourism Workshop West Region
Nicola Bates, CEO of WineGB, the trade association for English and Welsh wine, comments: “I am delighted to welcome members of the trade and press to our flagship Trade and Press Tasting on 4 September. With our industry growing fast and vineyard numbers surpassing the 1,000 milestone, this event is the perfect opportunity to sample the award-winning, diverse, and innovative wines available in the UK.”
This event is open to bona fide members of the trade and press only. To register to attend, please click visit the Events section of the WineGB website.
Save the date
WineGB membership entitles you to a free consultation and money off fees from WineGB Silver Sustainability Patron, The Licensing Guys. Join WineGB today to benefit from this and more.
Photo: Tom Gold Photography
Setting up for success
When designing a winery there is a lot to juggle to achieve quality in the finished wines. It’s more than just a question of identifying the essential winemaking equipment and sourcing the appropriate size for the scale of your operation.
Building solid foundations
At the outset, regulatory compliance is vitally important to consider. The building regulations and planning permissions required for your space are necessarily the first things to understand as they may have a significant impact on your overall vision.
Once the right regulatory framework is in place, it’s time to consider the nuts and bolts. Once again, equipment is at the heart of this, but more important are your people. The layout of your equipment goes beyond just “fitting the space” - it is a significant part of optimising the winemaking process so that you can make the best use of the people you have available. Avoiding double handling makes good sense in terms of efficiency, but also in making sure that you and your team can get through a busy harvest without burning out!
Where possible, using machinery to replace people will leave your staff able to focus their energy on areas in which their expertise is better used. Technologies like automated sorting tables represent a significant capital expenditure but may prove their worth if they free up
the time of people whose experience makes a bigger impact on quality than their physical labour.
A recent paper examining the potential of digitalisation in the wine industry for the 44th World Congress of Vine and Wine has highlighted the benefits that digital technologies could have to “facilitate automation and real-time monitoring of production processes, enhancing efficiency, and reducing the risk of human errors.”
Once you have planned a layout, look at it again with a view to the future. Does your plan have the flexibility required to build future capacity? How does the scale of the winery fit with the plans for your vineyard or your access to grape wholesalers?
Sustainability in the winery
Being environmentally sustainable in the winery isn’t just a way of lowering your business’s impact on the planet. Reducing energy consumption and using renewable energy has the added benefit of lowering costs and creating a more financially stable company.
Dr Alistair Nesbitt of Vinescapes discussing plans
Photo: Vinescapes
For many wineries, their environmental credentials are also an important part of the ethos of the business and therefore become a non-negotiable element of the winery space.
There are a wide range of technologies that can be harnessed that can increase the sustainability of a winery, in both senses.
Solar panels
Adding solar panels to the roofs of your property’s building is nothing new. As with any capital expenditure, the most important thing is to look at the cost-benefit analysis to see when you are likely to get a return on your investment. As energy prices have increased so much, it is worth looking afresh at the figures if you haven’t done the calculations for a while.
But with some wineries also being blessed with large grounds or estates, roof-mounted panels are not the only option. The La Mare Wine Estate in Jersey has recently worked with Jerset Electricity to install four ground-mounted solar panels. This is part of a partnership that is testing which crops grow best around ground-mounted solar arrays.
At La Mare, a wildflower meadow will be planted around the panels to increase biodiversity. They will also be featuring the panels within their walking tours of the site, continuing to build on their eco-tourism offer. It is expected that the panels will generate around 2550 kWh of electricity each year. The UK Data Service suggests that the average energy use for domestic wine production is 0.557 kWh/litre.
Crossflow filtration
Using pad filtration can require multiple passes and creates a lot of waste as filters are replaced. Crossflow filtration uses a selective porous membrane to clarify wine. The membrane might be made of polymers or ceramics and can have a lifespan of over a decade.
The liquid is circulated under pressure in parallel to the membrane which stops the filtered particles from settling on it - they flow tangentially along the surface of the membrane. This keeps the quality of filtration at a consistent standard and also requires little energy to work. As the technology has evolved, it has begun to consume less water and produce less waste, as well as reducing the time required for filtration.
Insulation
Insulating a bottle store is just common sense for avoiding significant temperature fluctuations. However many of the traditional materials
are not sustainable; using a lot of energy in their manufacture, are made from non-renewable materials or cannot easily be removed for reuse or recycling at the end of the building’s life.
Happily, more types of sustainable insulation are now coming to the market. They include:
◆ Sheep’s wool insulation – can be made from ethically raised British sheep’s wool. A mix of 75% wool with recycled fibres actually outperforms insulation with a higher wool percentage. It can also be recycled or reused at the end of its life.
◆ Cellulose insulation – This material is made from unmixed newspapers. As it is made from organic material, it allows for the absorption and controlled release of moisture.
◆ Wood fibre insulation – this is made from fresh softwood that was not suitable for structural applications or harvested from sustainable sources. As well as locking away carbon, it gives excellent insulation in the winter and heat protection in the summer.
◆ Recycled plastic insulation – Polyester fibres from recycled plastic bottles are being made into sustainable insulation for roof spaces. This diverts tonnes of waste plastic from landfill or incineration.
A winery making use of all of these methods is Camel Valley in Cornwall. They have always had an insulated store but built a new one in 2016 with the addition of temperature control, which they no longer use.
“We actually found it wasn’t as good for our wine to keep everything at a stable temperature,” winemaker Sam Lindo said. “We let the bottle store warm up to about nineteen degrees in the summer and cool down to about eight degrees in the winter. It requires very little energy to achieve this.”
As well as allowing the wine to age faster, so it doesn’t need to be stored as long for quality, Camel Valley has also found a number of logistical issues are solved by not using temperature control.
“When the wine was being kept at 13 or 14 degrees,” Sam explained, “if we brought it out of that environment in the summer there was a lot of condensation on the bottles. It’s very difficult to label as we had to wait for the bottles to acclimatise. So temperature control caused all sorts of problems that were kind of unnecessary.
“I realised this because I noticed that another producer’s wine had a certain quality that our wine used to have but it no longer had. They were storing it in insulated wooden sheds like us but without temperature control. I had that a-ha moment. We had tried to have too much control over things and it was worse.”
Urban wineries
Making wine within a cityscape brings new opportunities and challenges to vinification. Renegade Urban Winery make their wines in a warehouse on Black Horse Road in East London, which they were introduced to by friends at Hackney Brewery which shares the same estate.
“Pre 2021, all of our wine was made in a railway arch in Bethnal Green,” founder Warwick Smith tells me. “That was an absolute nightmare. It was 1000 square feet with no floor drains or singlephase electricity, terrible access and no forklifts. In 2021, I raised some money and we got this bigger site on Blackhorse Road. It's about 7000 square feet in size.
“When we got it, it was a complete tip. It had been used as an illegal marijuana-growing factory. As a consequence, the landlord had ripped out every service - gas, electricity, water. We had to do the first harvest on a generator.”
Despite the problems, this blank canvas allowed Warwick to design his winery, in collaboration with his experienced winemaker, Dr Andrea Bontempo Snr III. Having learned lessons from their first winery they knew it was important to keep all interfaces with grapes and wine separate from the customer-facing operations. This meant that the front of house was permanently set up as a flexible event space. Guests can see all around the winery from the mezzanine, but they are
kept separate from that space and the equipment. This addition of a hospitality element to the premises is an integral part of making the business viable where space is at a premium.
The winery was built with the intention of scaling up. The Bethnal Green site could yield 38,000 bottles, milking the space for all the value they could. While Walthamstow is seven times bigger, so far they are up to 76,000 bottles. Growth is relatively slow because they are investing in the very best quality kit they can afford with the cash flow that is available.
Renegade’s space has informed the styles of wine they have chosen to make. “Sitting on stock, ageing, maturing, bottle fermenting and being on lees are expensive ways to store wine in London,” Warwick said. “We’ve focused on making pet nats because they can be released six months after harvest. We've also focused on the white with skin contact and light reds. It reduces ageing time and I think they are styles of wine that younger people are more keen on these days.
“The philosophy of the winery is really to challenge the status quo and do things differently. London has no appellation guidelines. It has no real tradition of winemaking, so there are no rules.”
In this way, Warwick has drawn inspiration from the experimental craft breweries that neighbour his winery. Renegade is focused on making unique wines, trying to do different things with high-quality grapes.
SETTING UP A WINERY
Ask the expert
We got the expert view on winery design from Dr Alistair Nesbitt, Vinescapes CEO & Viticultural Climatologist and Sarah Stott, Vinescapes Winemaker & Viticulturist. Vinescapes specialises in winery scoping and has worked with many UK wineries to design and deliver their facilities.
What are the most important considerations when setting up a new winery?
Alistair: “As we can see, Great Britain’s burgeoning wine industry is developing rapidly, with increasingly more interest from well-established international wine companies. We are seeing changes in our planting styles, with new varieties being brought in, and styles of winemaking advancing. Our clients and other industry members are often making changes to adapt their wineries to produce international styles or facilitate the processing of more fruit and varieties, while continually driving to achieve high quality winemaking.”
Sarah: “One of the critical factors to consider when designing a new winery or seeking to renovate an existing winery is space. Space for winemaking vessels, separate vinification and ageing rooms, equipment and dry goods storage areas and room for harvest equipment. There also should be an option for expansion.
Joel Jorgensen, Jonathan Rodwell and Dr Alistair Nesbitt
“We often see wineries built for a specific tonnage of fruit but within a few years, they can outgrow this space and struggle to have sufficient areas for experimental vessels such as larger format barrels, foudres or even clay amphoras, plus all their equipment and wine storage.”
Alistair: “Factoring in temperature control and energy-efficient refrigeration is also an important consideration, as is effective winery waste management. These can be critical to generating efficiency and regulatory compliance and often are not given sufficient focus in the design phase.
“In our work with architects, designers and winery owners, we ensure the technical and operational spaces are clearly defined and have the capacity to respond to changing demands on the winery and the winery team.”
What can wine producers do to help optimise their space?
Sarah: “Rental equipment and contract winemaking can be something to consider to better optimise space, rather than committing to purchasing larger pieces of equipment, such as bringing in a mobile bottling line service and contracting out tirage at contract facilities.
“Another consideration is maximising your own facility, by adding in mezzanine levels for storage or adding weather-resistant options for outdoor processing.”
Alistair: “We are seeing an increase of our Plumpton alumni travelling overseas to experience winemaking in well-established domaines around the world. They bring back new styles and techniques they are keen to try out back home, so the winery they come back to work in has to offer flexibility.
"One of the critical factors to consider when designing a new winery or seeking to renovate an existing winery is space."
“In the UK, we also see considerable vintage variation – no two seasons are the same – and our winemaking styles are changing because of the weather we are experiencing. To adapt, winemakers need to develop techniques in the winery, by looking at alternative vessel usage, such as different sizes of oak barrel or concrete tanks and they may experiment with yeast strains, or even spontaneous fermentations.”
How can wineries design their facilities for efficiency?
Alistair: “Just as we work with our clients to manage their vineyards in an environmentally sustainable way, we also work with wineries to develop winemaking facilities and cellar doors using sustainable and environmentally friendly methods. Carbon neutral wineries are the gold standard in environmental sustainability; we are working on developing our efforts in designing wineries to be carbon neutral.
“We also focus on financial sustainability – we scope out and design wineries to fit within a strict budget and to minimise ongoing operating costs, with energy being one of the most cost prohibitive elements of wine production. We will factor into the
design and build options for our clients’ possible renewable energy sources and how we can use the natural assets or topography to create both a highly attractive facility but also a winery designed to maximise efficiencies to create the best possible wine products for the business.”
Sarah: “We’re very attuned to how the winery represents the wine brand. If you’ve
Safe, Simple and Sustainable
visited some of the most popular wine regions in the world such as Champagne, Rioja or the Napa Valley, winery and hospitality buildings can be some of the most iconic architectural attractions in the area.
“With the right design, a winery building can be a powerful brand symbol and provide attractive tasting room areas and commercial hospitality spaces to generate vital income for the business.”
CONSTRUCTION Ltd
Concrete flooring and external concrete • Concrete frame and steel frame repairs • Internal stainless-steel drainage • Insurance and general repairs • Guttering and repairs
Sarah Stott
Vinification strategies to optimise thiol levels
The importance of thiols as flavour compounds is now well understood for Sauvignon Blanc. They are also important in other varieties, notably for the UK Pinot Noir, Pinot Gris and Bacchus. Some of the emerging Piwi varieties have also been shown to have thiol precursors. This article explores the options available to a winemaker to maximise and manipulate thiol content in the finished wine.
Thiol pre-cursors have been shown to be exceptionally vulnerable to irreversible oxidation, depleting the pool of potential aromas. Unfortunately, many aspects of juice extraction result in high levels of dissolved oxygen (DO) pickup, particularly crushing and de-stemming. It is not unusual to see DO levels in excess of 7mg/l, which is near saturation point.
Addition of SO2 does little to improve this, as its modes of action are not fast enough for this level of DO. Ascorbic acid is very effective against oxidation but brings its own problems of managing sufficient free SO2 levels, to avoid spontaneous browning.
Oenofrance® offers a more manageable option by way of Phylia® AR. An inactivated yeast rich in amino acids and small peptides which has been shown to have a high antioxidant capacity.
As most thiol precursors are found in the skins of the berries, their concentration can easily be increased by skin contact. Whilst very effective, this can tie up the press for a significant period of time, thus reducing the processing capacity of the winery. With this in mind, Oenofrance® has developed Lysis® Intense, a highly active pectolytic enzyme for skin contact.
An alternative approach is to use stabulation, holding the unclarified juice at below 4˚C for around seven days. For this approach Spectra® Thiol has been specifically developed to optimize extraction and the release of thiol precursors. This not only reduces the time to four days, but also enhances volatile thiol levels in wines compared to other enzymes (Figure 1).
For maximum effect, this should be added as early as possible during the vinification process, even at the machine harvester.
Thiol concentrations (μ/L) measured in Sauvignon Blanc wines made with Selectys® Thiol or control strains with two short alleles of the IRC7 gene. Dose used = 20 g/hL
The impact of different fining products on the concentration of polyphenols in white and rosé wines. Absorbance monitored by measuring OD at 280nm. Doses used: Oenovegan® EPL (6.5 g/hL),
A secondary effect of extended skin contact is that it will also give rise to higher phenolic content, potentially increasing the astringency. The traditional approach to this has been fining with animal derived protein (isinglass, gelatine etc). These are very effective but concerns over allergen content has significantly limited their use. To overcome this problem, Oenofrance® has developed Oenovegan® EPL, a synergistic combination of plant protein and yeast protein extracts to optimise fining. It provides good clarification by flotation or static fining. It also reduces oxidised (bitter) and easily oxidisable polyphenols, while preserving the varietal characteristics of the must.
Perhaps the most important consideration in managing thiols is the role of yeast. It is only by the activity of yeast that the flavourless precursors are converted into aromatic thiols. Only a few yeasts can do this as it requires the presence of the correct nucleotides on the IRC7 gene which is responsible for β-lyase activity that catalyses the conversion of these sulphur precursors into volatile thiols. This is most often associated with non-Saccharomyces strains, which have poor fermentation characteristics.
Selectys® Thiol however, was selected due to the presence of two long alleles of this gene and significantly increases levels of thiols. Particularly with regard to 3-Mercapto-1-hexanol (3HN, passionfruit, pineapple, grapefruit) and 3-Mercaptohexyl acetate (A3MH, exotic fruit, guava).
Last, but not least, the role of copper is far too often ignored. Many yeast strains are copper intolerant and fermentation will be compromised by even small levels in the juice. Copper will also bind to the -SH group of thiols, lowering the aromatic intensity. Fortunately, it can be removed from must with the addition of Diwine® Thiol, a fining
product based on PVP/PVI that targets and eliminates the residual copper, thus protecting and ensuring the longevity of aromas.
In conclusion, the winemaker now has many tools available to maximise thiol content:
◆ Protection of pre-cursors from oxidation
◆ Extraction from skins by enzyme
◆ Conversion of aromatic precursors to volatile thiols by yeast
◆ Removal of copper to prevent binding
For more information on these products and others from Oenofrance®
✉ david@bevtech.co.uk
• Yeast and Bac teria
• Yeast derivatives
• Riddling aids and nutrients
• Finning agents and acidit y adjustment
Figure 1: Volatile thiols concentrations in finished wines
Spectra® Thiol
Adaptability and passion
Will Croxford's journey from aspiring solo round-the-world yacht racer to successful vineyard owner and winery entrepreneur is a remarkable story of adaptability and passion.
After health concerns made Will Croxford reconsider his ambitious sailing plans, Will channelled his energy into viticulture, a field he was already deeply interested in due to his agricultural background.
Will took on a 24-acre vineyard and established Croxford Wine Estates, which offers comprehensive services such as site selection, vineyard establishment, vineyard management and machine harvesting.
To ensure top-quality vineyard management, Croxford Wine Estates relies on cutting-edge equipment from Kent-based Kirkland UK. The latest addition to their arsenal is the Gregoire GT3 trailed grape harvester, a first of its kind in the UK. Will chose this harvester after extensive research, including a visit to the manufacturer in France. The Gregoire GT3 stands out for its gentle handling of grapes, which are shaken onto scales rather than pans and transported with minimal contact to preserve the integrity of the fruit.
One of the key features of the Gregoire GT3 is its user-friendly design, allowing the destemmer to be easily disengaged with the push of a button. This feature is particularly beneficial when dealing with ripe crops, as bypassing the destemmer helps produce a better sample with reduced risk of oxygenation before pressing, ultimately leading to higher quality wine.
Kirkland UK has become Croxford Wine Estates’ supplier of choice when it comes to vineyard machinery.
The respected dealership has already supplied Will with an Orizzonti Multy 2 with Ecology strimmer heads for effective and sustainable under vine weed control, an Orizzonti BioRoll crimper roller for easy management of cover crops and the market-leading Friuli Drift Recovery Sprayer.
The sprayer saves Croxford Wine Estates, on average, 60% of its spend on chemicals across a season. Kirkland UK has also supplied the business with a Sthik grape trailer which ensure efficient handling of the harvest.
Reflecting this close partnership, Will plans to pair the newly acquired Gregoire GT3 trailed harvester with a new Antonio Carraro tractor, enabling Kirkland to use the setup as a demonstration machine for other growers. Additionally, the tractor-harvester combination will be showcased at viticulture trade shows, highlighting the cutting-edge technology and versatility that Gregoire, a world leader in machine harvesters, brings to the industry. Tom Wheatley from Kirkland UK further emphasizes Gregoire's flexibility, noting its ability to handle a wide range of harvest conditions, from heavy to light or overripe crops.
Will Croxford
established ones within the industry from our region. This insight led to the creation of the Nene Valley Winery, a facility designed to process not just his own grapes but those of other growers as well.
Nene Valley Winery is a family run enterprise that embodies the shared passion and dedication of two families who have come together to pursue their love for winemaking. Nestled in the picturesque landscape of the Nene Valley, the winery is a testament to the commitment of these two families to craft exquisite wines. Each family brings its own rich heritage, expertise and traditions to the winemaking process, resulting in a harmonious blend of skill and artistry. Will has high praise for the Kirkland team, noting its extensive knowledge, helpfulness and exceptional customer support. He values the strong relationship they've built, crediting Kirkland's comprehensive stock of parts (“I think they pretty much have at least one of pretty much every part of each machine they stock,” he said) and highly professional workshop team for providing unmatched back-up service.
Together, they have cultivated a winery that celebrates the spirit of community, family values and a deep-rooted connection to the land. At Nene Valley Winery, every bottle tells a story of collaboration, passion and the shared dream of creating wines that are truly extraordinary.
As Will expanded his viticulture management services through Croxford Wine Estates, he quickly realised that producing around 70,000 bottles of wine annually made it impractical to rely on a contract winery due to current distances of two to three hours-plus, to the
Nene Valley Winery in Northamptonshire has a 5,000 sq ft state-of-the-art facility, built in partnership with Dennis Hall. The winery is equipped with the latest technology, advanced winemaking equipment and laboratory facilities with a duty suspended storage and distribution facility, reflecting Will’s philosophy of investing in the best equipment to ensure top-quality production.
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Croxford Wine Estates take delivery of the Gregoire GT3
CROXFORD WINE ESTATES
Will highlights the unique offerings of the Nene Valley Winery, which is designed to benefit grape growers across the UK. While the winery doesn't handle the marketing of the final product, it provides a full suite of services – from grape growing to winemaking and even direct-to-buyer shipping for those selling online. This allows growers to focus on their vineyards while leaving the production and logistics in expert hands.
The turnkey winery is being equipped by Core Equipment, a respected supplier based in Northamptonshire, responsible for outfitting the facility with top-tier machinery, including a Zambelli grape elevator and destemmer/ crusher, a Bucher wine press, and 36 Letina tanks. Will’s choice of equipment and supplier aligns with his guiding principle of "buy right, buy once," ensuring that he invests in the best tools to guarantee quality and efficiency— much like his long-standing partnership with Kirkland UK.
Will is particularly focused on working closely with customers, allowing them as much involvement in the winemaking process as they desire. The winery uses specialised software that gives growers access to detailed information about their grapes and the entire winemaking process. This transparency reflects Will's belief that winemaking is a deeply personal journey for many, and he strives to make the process as collaborative as
possible for those who wish to be involved. His entrepreneurial spirit is evident in his approach to both business and winemaking, as he seeks to involve clients in the winemaking process, providing them with access to detailed information and encouraging a collaborative approach. With a strong foundation in agriculture and soil science, coupled with a commitment to excellence and expert collaboration, Will’s ventures are well-positioned for success in the competitive world of wine production.
By integrating these resources with the vineyard management services offered by Croxford Wine Estates, Will's company is able to manage the entire production process, from vineyard setup and vine planting to winemaking, storage and final distribution. This comprehensive approach allows growers across England to benefit from a full-service operation that ensures quality and efficiency at every stage of wine production.
Will emphasized that using the winery for his own grapes allows him to spread operating costs, enabling the facility to offer competitive rates to other vineyard owners. The winery has a significant capacity of 250,000 bottles, ensuring it can handle a wide range of production needs.
Another key principle that drives Will Croxford's approach to winemaking is his commitment to seeking expert advice when it
can enhance the final product. To ensure the highest standards in vineyard management and wine production, Will has enlisted the expertise of agronomist Penny Meadmore for crop husbandry, ensuring that the vines are nurtured with the best possible care.
Nene Valley Winery has recently announced an exciting addition to its winemaking team with the appointment of Salvatore Leone, a renowned consultant winemaker with 20 years and 34 vintages of experience in seven countries across both hemispheres and working in the UK for the past eight years.
Salvatore Leone brings his extensive experience and expertise to guide the winery’s winemaking process, aiming to elevate the quality and distinctiveness of its wines. Salvatore has also enlisted the help of a harvest winemaker from Argentina whose identity remains undisclosed for now. This new collaboration reflects Nene Valley Winery’s commitment to blending local tradition with global expertise to create exceptional wines.
This combination of expert guidance, alongside Will’s solid background in farming and soil science, his entrepreneurial spirit and his relentless drive, positions both Croxford Wine Estates and Nene Valley Winery for success. With such a strong foundation and a focus on quality at every stage, Will's ventures are well-equipped to thrive in the competitive world of wine production.
Dorian White
Tom Wheatley
Letina tanks available from stock at Core Equipment
Worried about running out of tank capacity this year?
To take the stress out of buying tanks for this harvest, Core have secured a significant quantity of both fixed and variable capacity Letina tanks from 1000 litres through to 10,000 litres. As Letina’s largest European distributor and exclusive UK distributor, our close relationship with the Letina factory has enabled us to secure additional stock for delivery this spring.
Contact the Core sales department to secure yours.
Sustainable solutions
Kubota partners with UV Boosting to drive sustainable agriculture.
Kubota Corporation and French start-up technology firm UV Boosting have announced a partnership to jointly promote innovation with sustainable solutions for the viticulture industry.
UV Boosting has developed a patented solution for stimulating a plant’s natural defences, through the use of UV-C light flashes. This allows growers to reduce their reliance on fungicides and minimise damage caused by pathogens and other abiotic stresses such as spring frost or drought. UV Boosting’s UV-C light flash technology portfolio can be easily extended into other crops.
Kubota plans to tackle global challenges, such as environmental regulations, climate impacts, and labour shortages, by expanding community-focused operations and offering integrated solutions and technological advancements for customers.
Daria Batukhtina, strategic business development manager at Kubota Innovation Centre Europe, said; “Increasing regulatory restrictions and environmental concerns are creating a need for alternatives to minimise chemical inputs in speciality crops. This pilot programme with several growers and dealers is a part of Kubota’s strategy to create an eco-system which allows innovation to evolve, through partnerships with external businesses such as AgTech start-ups, agricultural producers, research institutes and universities.”
The pilot programme is taking place in Brescia, Italy, and Anjou, France. The participating dealers will manage and support UV Boosting’s technology, and collate customer feedback. The
distribution network already recognises an increasing demand for new environmentally friendly solutions that enables plants to self-protect, through UV light stimulation.
Herve Gerard-Biard, vice president of business development, Kubota Holding Europe BV said; “With this partnership, Kubota is extending its scope into alternative crop protection solutions and accelerating its innovation strategy with the objective of creating new business opportunities.”
According to experts – backed by scientific evidence – UV light solutions secure the yield for organic, biodynamic or conventional wine growers. Growers will apply four to seven treatments during the season to evaluate the technology impact on yield results, in addition to the overall effectiveness on tree health.
An affordable high accuracy GPS receiver
VineView, a leading data analytics company offering datadriven solutions to assist viticulturists and vineyard managers in optimising operations, announced the launch of its affordable PinPoint RTK Handheld GPS Receiver.
Aimed at vineyard operators, the PinPoint RTK is specifically designed for precise field data collection, offering superior accuracy through Real-Time Kinematic (RTK) technology. With an accuracy of 2cm-5cm (2 inches), it outperforms traditional GPS receivers, which typically have an accuracy of 2m-4m (7ft-13ft). With its rugged design and programmable buttons, it is the ultimate companion for any type of field work where spatial data is collected. Combined with the VineView mobile app, it allows tracking information at the individual plant level.
The result is highly accurate field data collection, allowing vineyard operators to build precise maps for the most informed decisionmaking and planning. This includes tracking production, disease mapping, yield estimation and asset tracking. Vineyard managers can utilise these maps as tools for various use cases, such as planning how many rootstocks to purchase for the following season, tracking disease over time to determine when to pull a field, sending employees to exact locations for replants, and more.
VineView’s PinPoint RTK has been designed to be ultra portable, durable and is water resistant, ensuring reliability in demanding weather conditions. Designed with three programmable buttons, users are able to specify what data they want to collect at the touch of
a button. The PinPoint RTK connects seamlessly with the VineView app (available on both Android and iOS), allowing you to take and track notes with remarkable accuracy (up to 2cm). No signal, no problem – the PinPoint RTK works when there is no data connection to ensure that no matter where you are, you can still operate.
Richard van der Put, CEO, VineView, said: “VineView's PinPoint RTK is a great addition to our mobile data platform and makes it extremely easy for vineyard managers to affordably track field observations digitally. Imagine replacing written notes with geo-located tags at the individual vine level.”
Demonstration days prove a success
Over 100 top fruit growers and vineyard managers travelled from across the UK to attend NP Seymour’s two-day specialist fruit and vine machinery demonstration event on 19 and 20 July 2024.
Alongside celebrating the Kent-based machinery dealership’s 50th anniversary and 40 years of working with Fendt to supply and service the manufacturer’s specialist 200 V/F/P tractors, growers were able to see a range of specialist machinery in action.
Hosted with the kind permission of Clive Baxter at JL Baxter and Son’s Amsbury Farm in Hunton, on Thursday demonstrations were held in the orchard, while Friday focused on viticulture machinery in the vineyard.
Thanks to support from NP Seymour’s suppliers, attendees were able to chat with representatives from manufacturers including Fendt, AirJet, BMV, Braun, ERO, iMETOS by Pessl Instruments and Perfect van Wamel, as well as Nick Seymour, his daughter Claire Seymour, and the rest of the NP Seymour team.
While the weather was scorching hot, visitors were able to cool down with some delicious refreshments from local producers Kentish Mayde, Biddenden Vineyards and Solley’s Ice Cream.
Featured on both days, one of the most intriguing machines was the AirJet ground aerator from Bury Turfcare. Owner and
designer of the machine Peter Knight explained to growers how he had originally built the AirJet, which injects compressed air into the ground, for waterlogged golf courses and football pitches, but has since had significant interest from fruit growers looking to relieve compaction in the rows. The double-sided machine targets the air right into the soil near the trunk roots on both sides of the alleyway every couple of metres.
On the vineyard day, the team from Braun started the morning by giving a thorough run-through and demonstration of the range of different mechanical weeding solutions available to vine growers. This started with the front-mounted double over-row stem cleaner, also fitted with rear-mouted Braun Alpha mower equipped with double-sided finger weeders, before moving on to the mid-mounted disc plough and finally the frontmounted UKR universal frame fitted with LUV Perfekt cultivator with rotary tillers.
The next demonstration was led by Ralf Licht from ERO, Germany’s leading manufacturer of specialist viticulture machinery which produces the double in row VITIpulse Combi defoliator and double sided ELITE vine trimmers that were at the event.
Later in the day, Stefano Borio from BMV also showcased the Italian manufacturer’s E600 single-sided vine trimmer, which is better
suited for small acreages.
From a sprayer point of view, the OCLL APUS5 gave growers a good chance to see the effective coverage provided by this simple and economical tractor-mounted air blast directional sprayer.
Finally, covering frost protection and crop monitoring, David Whatoff from iMetos UK was on hand to demonstrate the nMetos Frost, for simple wet and dry bulb readings, the advanced iMetos 3.3 for a range of weather data readings, and the Dualex, a small hand-held device which can provide instant information on vine health such as nitrogen balance index, chlorophyll, flavonoids and anthocyanins.
“As the UK wine industry continues to grow and develop, it was not a surprise that the viticulture day was the busier of the two days,” said Claire Seymour, NP Seymour’s Sales and Marketing Director.
“We are deeply thankful to everyone who attended and showed their unwavering support, especially as we are celebrating our 50th anniversary in 2024. More growers are wanting to see the results these machines can provide in person and having an opportunity to discuss their capabilities with the manufacturers, our team and fellow growers is an even better bonus.”
Driverless vineyard robot VITIFRUIT EQUIPMENT
The Bakus robot from the Vitibot company in Reims, Champagne is a fully automated tool designed to do a number of tasks in the vineyard.
The concept came about in 2016 by a grower in Champagne who was looking for an environmentally sustainable alternative to fossil fuel powered tractors and a tool which required no driver and now there are over 180 machines sold including one in England.
The primary function has been for inter vine weed control thanks to the Boisselet discs and blades, but additional tools are now available to simultaneously mow and
inter vine weed. A Provitis vine trimmer has been made available this season and other tools are being tested before release.
The Vitibot is fully electric, self steering and powered by Lithium batteries which provide power for a full days work. Once set up it works automatically but can equally be controlled by the operator from a smartphone device.
David Sayell of Vitifruit Equipment recently spent three days at the factory studying the tool in anticipation of selling more units in the UK. Initial operator training is a vital preliminary necessity and the company has
David Sayell recently spent three days at the factory studying the tool
a well oiled two day training program for purchasers. Having seen how easy it is to set up the vine row mapping by GPS in the field and the simple functionality of the controls David is confident that users will quickly get used to the machine.
The under vine and trellising machinery used by Vitibot is sourced from Boisselet and Provitis which are companies with which Vitifruit Equipment has a long association and have proven to be the best in their field.
The Vitibot is a professional tool and due to its competence and durability is covered by a five year warranty. Any assistance and backup which may be required during work is available immediately from the team in Reims who have live "in field" monitoring and communication with every Vitibot 24 hours per day. Knowing that competent, reliable tractor drivers are a rare commodity in the UK David sees this tool as a major step forward for growers in their management programme. www.vitibot.fr
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Crawfords Group is proud to be appointed as your authorised ID David Dealer. We are committed to bringing you a wide range of specialised and innovative solutions designed to support the viticulture and fruit sectors. Our expert team is here to provide you with the latest in cutting-edge technology and reliable service, ensuring your operations run smoothly and efficiently.
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