Vineyard November 2023

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NOVEMBER 2023

2023

22 November 2023 Read our 40 page preview

A family harvest Experiencing the Chardonnay harvest at Chartham Vineyard, Kent

LAND & PROPERTY CONSULTANTS Expert advice for viticulture: • Site-finding • Sales & acquisitions • Planning applications • Environmental schemes & grants

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NEWS 8

www.vineyardmagazine.co.uk VINEYARD Kelsey Media, The Granary, Downs Court Yalding Hill, Yalding, Maidstone, Kent, ME18 6AL 01959 541444 EDITORIAL Editor: Rebecca Farmer vineyard.ed@kelsey.co.uk Features: Malcolm Triggs GRAPHIC DESIGN Jo Legg Flair Creative Design jo.legg@flair-design.co.uk ADVERTISING & MARKETING Jamie McGrorty 01303 233883 jamie.mcgrorty@kelsey.co.uk PHOTOGRAPHER Martin Apps www.countrywidephotographic.co.uk MANAGEMENT DIVISIONAL MANAGING DIRECTOR: Steve Kendall PUBLISHER: Jamie McGrorty RETAIL DIRECTOR: Steve Brown SUBSCRIPTION MARKETING MANAGER: Claire Aspinall PRINT PRODUCTION MANAGER: Kelly Orriss DISTRIBUTION

Distribution in Great Britain: Seymour Distribution Limited 2 East Poultry Avenue, London EC1A 9PT Tel: 020 7429 4000 www.seymour.co.uk Distribution in Northern Ireland and the Republic of Ireland: Newspread Tel: +353 23 886 3850 Kelsey Media 2023 © all rights reserved. Kelsey Media is a trading name of Kelsey Publishing Ltd. Reproduction in whole or in part is forbidden except with permission in writing from the publishers. Note to contributors: articles submitted for consideration by the editor must be the original work of the author and not previously published.

Where photographs are included, which are not the property of the contributor, permission to reproduce them must have been obtained from the owner of the copyright. The editor cannot guarantee a personal response to all letters and emails received. The views expressed in the magazine are not necessarily those of the Editor or the Publisher. Kelsey Publishing Ltd accepts no liability for products and services offered by third parties.

Kelsey Media takes your personal data very seriously.

For more information on our privacy policy, please visit https://www.kelsey.co.uk/privacy-policy/ If at any point you have any queries regarding Kelsey’s data policy you can email our Data Protection Officer at dpo@kelsey.co.uk

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Family-run Pembrokeshire vineyard making waves

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New vintages for the festive season

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Earthworm power

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How do we make green wine?

REGULARS 20 Matthew Jukes Lightness of touch

68 The agronomy diary Downy mildew and SWD lessons learned.

71 The vine post A timeline for establishing a vineyard.

73

Legal Financing your vineyard or winery

74 A viticulturist's diary Unusual growing season with challenging outcome.

84 Representing you Wine tourism survey.

87 Machinery advice and tips Revolutionary electric vineyard tractor.

89 Machinery The multifunctional grape harvester.

FEATURES 14

An interview with...

William Lowe MW, the world’s first Master Distiller and Master of Wine and co-founder of Fractal.

Front cover image: Chartham Vineyard © Martin Apps, Countrywide Photographic

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

Winery

CONTENTS Features The human connection

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Elham Valley Vineyard is part of the social enterprises run by the Fifth Trust, a charity that is supporting 160 adult students with learning disabilities.

Family harvest

22 28

Vineyard Magazine was invited to the Chardonnay harvest at Chartham Vineyard, Kent located on a 40 hectare farm that has been in the same family for many years.

Unbeatable opportunity Back, bigger, better and busier than ever – that’s this year’s Vineyard & Winery Show, which will be uncorked in style at 10am on Wednesday 22 November.

The logistics of harvest

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Laura Hadland has always loved harvest time. That’s one of the benefits of working in and around the wine industry, without actually having the responsibility of my own vineyard or winery.

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ar mer cca F e b

From the editor

“Coming together is a beginning; keeping together is progress; working together is success.”

Edward Everett Hale (Author and historian) Ultimately that is what we want individually and as an industry to progress and succeed. Whilst the news section of the magazine this month shows that viticulture in England and Wales is flourishing it is also true that in so many ways we are also a young industry at the very beginning of things.

It is better to learn from the mistakes of others than from our own; making connections and maintaining these in person creates unity across our fledgling industry. This attitude of ‘togetherness’ can also spill over into the communities which surround vineyards.

During a visit this month to Chartham Vineyard (page 22) it became abundantly clear how vineyards can benefit from the support of the local community and how engaged people become with their local area.

As harvest is coming to a close I hope that things have run as smoothly as possible for each grower and winemaker in England and Wales. The next opportunity for the viticultural community to come together will be the Vineyard and Winery Show. The Vineyard magazine team have all been working hard to ensure that this event provides something for everyone. I hope this will spark conversations that lead to excellent success for all involved.

The power of connecting with people cannot be underestimated and the inaugural Vineyard & Winery Show was an example of just how true the quote at the top of this column is. For the full story see page 16.

For many years I have attended shows all over the country.

It is always great to catch up with old friends and chat about progress that has been made over the year but it is also a vital place to make new friendships, form new links and benefit from new ideas and fresh perspectives. For a while this ability was taken away from us and I realised how much I had taken this for granted. These, now old, friendships first began at shows and I have received continued benefit from these relationships. I look forward to making the most of the opportunity afforded by the Vineyard & Winery Show to meet old friends and make new ones developing the viticultural community spirit along the way.

Send your thoughts and comments

6 N O V E M B E R 2 0 2 3 | V I N E YA R D

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

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NEWS

Family-run Pembrokeshire vineyard making waves Velfrey Vineyard, near Narberth in Pembrokeshire, has been nominated as a finalist in the prestigious BBC Food & Farming Awards 2023.

These national awards were launched in 2000 to honour those who have done most to promote the cause of good food. Fiona Mounsey, from Velfrey Vineyard, commented: “It’s an honour to have been chosen as one of three finalists in the category Best Food and Drink Producer in Wales.” The other finalists are Pembrokeshire Lamb, and Peterston Tea from the Vale of Glamorgan.

Velfrey are no strangers to success having been awarded the Food & Drink Wales Best Small Drinks Producer award earlier this year, and are also holders of the Visit Pembrokeshire Croeso Award for Tourism Innovation. The vineyard’s flagship wine, its traditional method non-vintage sparkling, was awarded a Silver Medal at the renowned WineGB 2023 Awards, while its awardwinning Naturiol (Welsh for Natural) is served at some of the country’s finest restaurants. A vintage sparkling rosé is on the cards as well and about to be launched.

In last month’s edition of Vineyard magazine, Knight Frank advertised the opportunity to buy Maud Heath vineyard, in Wiltshire. The editorial contained a comparison of its yield and must analysis to regional and national benchmark data. In error, Knight Frank did not state that the source of the benchmark data was Stephen Skelton.

In our work we frequently find ourselves referencing Stephen’s published work, survey data and general wisdom so often feel we are standing on his shoulders. Not to credit him in the editorial was remiss

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Each week, Radio 4’s The Food Programme features the finalists from one of the categories, with the episode covering the best producer in Wales expected to be broadcast in October. The winners of each of the nine awards will then be announced at a dinner to be held in Newport on 25 October. “We are really looking forward to the event,” concludes Fiona. “We’re thrilled to be in the final alongside such amazing food and drink producers, and to be included on one of my favourite radio shows makes me feel like we’ve won already!”

Apology for omission

of us and we would like to offer Stephen an unreserved apology for this omission.

For anyone looking for specific data relating to English and Welsh wine production please visit the website of Stephen Skelton MW, at www.englishwine.com/harvestreports.htm. Harvest reports are available for the last seven years.

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NEWS

Fairy Lights & Fizz 2023 Fairy Lights & Fizz is celebrating the return of this joyous wine event in 2023. Tickets are available now through the Vineyards of Hampshire website. The eight Vineyards of Hampshire (VoH) producers are thrilled to be once more hosting this historic night in time for Christmas and your festive wine supplies.

Join VoH on the evening of Thurday 23 November at Bapsy Hall, Guildhall Winchester to discover and taste the county’s finest still and sparkling wines, alongside gourmet street food. This is truly a showcase of the very best wine from Hampshire!

Fairy Lights & Fizz will be held in the grandeur of the Bapsy Hall, which will be decked in festive beauty, with fairy lights shining throughout the elegant Victorian hall. Once again, we are proudly supporting The Murray Parish Trust.

What awaits you? An occasion that’s all about finding new wines, choosing a preferred Hampshire fizz and mingling with the winemakers, and an opportunity to buy by the

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glass. The all important Fizz Shop will be open to take your festive wine orders for takeaway or delivery so you are ready for Christmas and all the celebrations that the season brings.

The eight vineyards that make up The Vineyards of Hampshire are Black Chalk, Danebury Vineyards, Exton Park, The Grange,

UPCOMING EVENT

Hambledon, Hattingley, Louis Pommery England and Raimes. All look forward to seeing you.

Tickets are priced at £30 each (plus booking fee), which includes a returnable engraved glass and one tasting sample of each of the wines on show. With an opportunity to buy by the glass.

Thursday 23 November 2023 18:00 – 21:00 Bapsy Hall, Guildhall Winchester SO23 9GH Visit www.vineyardso﬉ampshire.co.uk/our-events for full details and to purchase tickets.

New vintages for the festive season

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Rathfinny Wine Estate is pleased to announce the launch of new vintages in time for the Christmas period, available from 3rd October 2023. Adding a further series of sustainable, Pinot Noirdominant, vintage luxurious wines to its Sussex Sparkling portfolio, the 2019 vintages are the perfect Christmas gifting option that any wine-lover would be delighted to find under the tree. With versatility at its core, the wines are a divine match for a breadth of fine food, pairing with festive flavours that can be enjoyed from drinks parties to the main feast.

The 2019 growing season experienced an early start due to recordbreaking warm temperatures during late July and August, coupled with a wet end to September and October. Despite the soggy picking conditions, the fruit flourished and produced some elegant wines including Blanc de Noirs 2019 and Rosé 2019.

Alongside the new releases, further Christmas gifting options include Rathfinny’s treat boxes. Starting from £47, the boxes boast a bottle of Rathfinny wine accompanied with an array of artisan nibbles from Perello olives, The Drinks Bakery, Cambrook nuts and sweet treats from Chocolate Society.

Mark Driver, Co-Founder said: "We're delighted to release our 2019 Rosé and Blanc de Noirs that have been ageing in our cellars for over 36 months. They are a true expression of that very warm summer." Mark Driver explained: "The 2019 Rosé has a lovely creamy palate of clementines and kumquats, whilst the 2019 Blanc de Noirs has that rose gold hue and a palate of summer fruits, with, a long zesty, saline, plum compôte finish."

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Earthworm power Laurel Vines uses earthworm power to advance their sustainability journey.

Laurel Vines has been showing their customers that vineyards can work in a sustainable way while producing great wine and ensuring continuous business success.

Laurel Vines is a vineyard based in East Yorkshire and produces still and sparkling wines. Ian Sargent, the owner and Head Winemaker, is a firm believer in sustainability and has worked on a yearly basis to further improve his positive environmental impact at the vineyard. Having replaced fencing with hedgerows, installed solar panels and purchased electric machinery, Ian started using vermicast, a natural product made by earthworms, to further decrease the amount of agri chemicals applied to vines.

“The use of vermicast has allowed us to reduce chemicals needed in the vineyard. It also has the additional benefit of being a great talking point during the vineyard tours. Our visitors and customers love the fact that we are working with our vines and using natural products to improve our impact on the soil and the environment. We now have signs in the vineyard explaining our sustainability work which helps drive curiosity and conversations with our visitors. The best thing about it, the vines look healthier and have been able to withstand all the challenges of running a vineyard,” states Ian Sargent.

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Vermicast is created by earthworms who produce a microbial rich product filled with beneficial properties for all plants. Increasing the quantity, quality and variety of beneficial microbes allows for the activation of many of the plants’ dormant functions and an improved symbiotic relationship between soils and plants. Some functions in plants include increased resistance to pests and disease, improved uptake of minerals and nutrients, a rise in brix across the whole plant and more. In soils, these can include making existing nutrients and minerals available, improved root and plant protection against pests and diseases and better communication with the roots through exudates that are being created by the plant. All these allow growers to decrease the need for chemical inputs.

Luke Boxall, founder and worm farmer at Soil Nurture, explains: “Earthworms have been the main component in soil production for more than 350 million years. They drive soil health by breaking down organic material and building up a beneficial microbiome which in turn provides nutrition and health benefits to all plants. Extensively used abroad, the UK is catching up and already a number of vineyards, as well as other growers, have been using vermicast and are seeing a number of improvements from planting new vines, increased harvest and improved disease resistance. I want to see more growers reduce the need of chemicals and improve their environmental sustainability whilst also ensuring the sustainability of their businesses.”

Sustainability is also a key priority for WineGB, the national association for the English and Welsh wine industry. Laura Tattam, Sustainability Manager at WineGB, highlights “Sustainability is incredibly important to WineGB. As a young and vibrant industry, we want to ensure sustainability is at the heart of everything we do. While English and Welsh wine has gained a global reputation for quality, we believe we can also be world leaders in sustainability. We're committed to setting ambitious long-term goals and improvement targets to reduce our overall carbon footprint and regenerate our natural environment."

Laurel Vines is showing that prioritising sustainability can resonate positively with visitors and customers alike. The vineyard is reaping the rewards of leaving a positive mark on its land and the environment.

NEWS

How do we make green wine?

There’s red wine and white wine; but how do we make green wine?

A new collaboration between the University of Worcester and the Royal Agricultural University will investigate how effective wildflowers can be when it comes to making cleaner and greener wine in the UK. Currently, most vineyards require the extensive use of chemicals like insecticides to control diseases and pests but the use of these products has implications for our health, biodiversity, and the environment.

Because of the ongoing concerns around their direct and indirect impacts, there’s increasing pressure on growers to reduce their reliance on chemicals.

Over the next three years a study will look at how effective wildflower habitats are in the alleyways between rows of vines in supporting the natural enemies of the pests attacking the grapes and how these habitats can improve soil health, boost biodiversity and the overall health of the vines.

The overall objective is to develop a more resilient and sustainable approach to grape

production in the UK. Around the world there has already been lots of research into vineyards, which has been great for UK growers, but these regions have different landscapes, climates, and pests; British growers need studies to be carried out here, looking at the issues they face.

There are currently 3,800 hectares of vineyards in the UK that would directly benefit from this research.

Duncan Westbury, Professor of Sustainable Agriculture at the RAU who is the director of the project, said: “Grape growers need to future-proof production by not only having a greater reliance on alternative pest and disease management strategies, but also strategies to capture and store more carbon in the soil”.

“So far, research in this area has focused on ways to maximise the quality and quantity of grapes,” said Professor Westbury. He added: “We now need research which will take the industry forward with regards to its environmental sustainability”.

Wine production in the UK has increased

exponentially in recent years, which has been coupled with more land being used for grape growing. Importantly, the demand for UK wine is expected to continue to rise from 5.9 million bottles being produced in 2018 to 40 million by 2040.

Professor Duncan Westbury said: “A blueprint for the management of UK vineyards is essential if the sector is to proceed with excellent environmental credentials while expanding exponentially”.

Joe Leaper is the student who will be conducting the research for his PhD. He said: “It feels great to be taking on this study and it’s really exciting”. He continued: “I’ve studied below ground ecology before, and looking at the scope of this study it’s exciting to think this could be a real influence for the future, from the labels on the bottles of wine on shop shelves to the policies and procedures which grape growers and wine producers follow”.

The study is being funded by the Perry Foundation, the University of Worcester, the Bumblebee Conservation Trust and Everflyht Vineyard.

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AN INTERVIEW WITH... WILLIAM LOWE MW

A wine making innovation

Nisha Hartelius interviews William Lowe MW, the world’s first Master Distiller and Master of Wine and co-founder of Fractal.

“Today’s traditions are just yesterday’s innovations” William Lowe MW is no stranger to innovation. His gin producing and supplying company Cambridge Distillery, which he runs with his wife Lucy, regularly pushes boundaries and creates new gins of world class quality, winning international awards along the way. So when he and a winemaker friend, now at Defined Wine, decided to collaborate on a venture you knew something interesting was going to happen.

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What is unique about how Fractal Wine is made?

We came across the idea for Fractal by accident. Several years ago we started a company to make English sparkling wine from Chardonnay, Pinot Noir and Pinot Meunier grapes sourced from the best sites around England. We were tasting our base wines in a blending session and kept being blown away by their quality, but we struggled because our intention was to make a sparkling wine, not a still. In the end we decided to go with it so in addition to our sparkling wine, which will be released in about four years, Fractal Wine was born.

However, we wanted to push the innovation one more step. To us, today’s traditions are just yesterday’s innovations.

With sparkling wine production in mind we took the still base wine and put a proportion of it through secondary fermentation in bottle. We took some sparkling wine and blended it back, putting parts of it through oak and the remaining in stainless steel. The result was a multi-varietal, multi-vintage and multi-regional wine that has a spectrum of complexity. Our obsession is quality, not as a marketing tool, but as something that is measurable and definable in our wine.

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Why was your first wine sold as a pair of bottles?

We did this so one bottle can be opened now and the other in five years’ time.

The reason is twofold, firstly so you can compare and contrast the wines evolution and secondly because we do not make paperweights, we make drinks and the idea of making a wine that cannot be opened and engaged with straight away is heartbreaking. We do not want to describe the profile of the wine, except to say it has the steely acidity you would expect in English wine, but we would like for you try it yourselves and let us know your thoughts.

What does the name Fractal Wine mean?

The name is a play on chaos theory, mathematical algorithms that play out like the butterfly effect. That is how we see Fractal Wine, the intersection between chaos and precision.

Our grapes are from unique vintages between 2010 to 2020 meaning we are not dependent on the usual vintage cycles. For this wine we only had enough liquid for 360 bottles and we could not help thinking of the mathematical significance of that number.

We therefore decided to incorporate this into our bottle label. Each bottle is numbered 1 to 360 and the design is of a fractal shape that is rotated by one degree clockwise from the previous bottle making each label unique. As we sold the wine in pairs, we made sure each pairing had at least 20 degrees difference on the label so you could see the shape rotating.

“We do not make paperweights, we make drinks” Where can you buy Fractal Wine?

Sequence 001 was launched as a ballot.

People that registered their interest on our website were notified when the wines went on sale and they could then place their order. The sales were better than we could have hoped, and all the Sequence 001 wines have now sold out except for a few bottles that we are holding back for Michelin Star restaurants in and around London.

You can head to www.fractalwine.uk and register your interest for the release of Sequence 002

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IN FOCUS...

The human connection Planted in 1979, Elham Valley Vineyard is part of the social enterprises run by the Fifth Trust, a charity that is supporting 160 adult students with learning disabilities, with students ranging in age from 17 to 72.

Elham Valley Vineyard is not large nor is it particularly visible from the road as you drive through Barham near Canterbury and yet it is a vineyard with one of the biggest hearts you will find anywhere in the world. To borrow a line from one of my favourite films, it is difficult to write about this vineyard without running out of adjectives.

Peter Stratton arrived at The Fifth Trust a little under three years ago having left his previous role in the travel industry due to Covid-19. As social enterprise manager for

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Tim Ferris and Peter Stratton

the charity, Peter ensures that any money that is raised through the social enterprises, including the vineyard, the garden centre and café as well as the garden services business and a woodshack is returned to the charity so that it further enriches the lives of the students – the woodshack makes beautiful bespoke furniture as well as small things like the post markers for the vineyard.

Having arrived at The Fifth Trust, Peter was faced with a vineyard that did not have a manager and had been neglected due to a combination of factors including Covid-19,

and Peter has since become a true leader within the vineyard team.

It is important to remember that the main focus for the 55 strong team of teachers, instructors, supervisors and carers at The Fifth Trust is the students. Whilst the wines are available through the café and the garden centre, the day to day running of the site is more complex than that of a truly commercial vineyard. “Our staff are looking after students all day every day, so their first thought is not how to look after the vineyard,” commented Peter.

The unruly vineyard needed help and the inaugural Vineyard & Winery Show of November 2021 at Detling is a pivotal point in this story. “I had to learn very quickly how to care for vines and I saw that there was a wine show going on and I thought I will get myself along to that,” said Peter. Someone suggested that Peter spoke to Hutchinsons agronomist Tim Ferris and on that day a greatly beneficial relationship began. “We are very dependent upon the generosity of people like Tim and many volunteers including corporate companies that undertake volunteer days.

Travel company Saga provide volunteers once a month and the University of Kent at Canterbury have released a film that encourages their staff to volunteer at The Fifth Trust and other charities,” Peter added.

“When I came by in November 2021 of course it was the end of the season, and I could see that there was a fair amount of disease on the wood. 2021 was a horrible year and it became

clear that pruning was going to be quite a challenge,” said Tim. That initial pruning took place between Christmas and New Year and Tim called on the aid of his own sister Jen along with Peter and other volunteers, to do the remedial work. “Tim’s generosity seems to know no bounds along with that of his family,” commented Peter with an air of gratitude.

“We had short canes, not a lot of growth points and at the time a bit of a dodgy trellis.

We pruned the Pinot Noir very, very hard,” said Tim. Despite working full time, Tim explained that he wanted to volunteer his free time to the project “as an immigrant to this country that is how you meet people and make friends,” he said. “If you need help I will help, I don’t care if we met yesterday.”

This remarkably generous spirit is uncommon, and I ask where he thinks it comes from? Tim credits his upbringing in Africa (Zimbabwe to be precise) with this attitude.

“In Africa you are who you are because of

the people around you; it’s called the Ubuntu spirit - I am because we are,” he explained.

He readily admitted that as an agronomist he has enjoyed the practical element at Elham Valley Vineyard, putting in the end posts and helping this small area of vines to become both secure and tidy for the future. Tim has also enjoyed the interpersonal side of vine growing alongside his scientific approach and has found that there have been real benefits to him as well, Peter now a firm friend and mentor.

One of the other things that was important to the improved health of the vineyard was a consistent spray regime. Since the vineyard did not have anyone with a licence to spray, Peter tried reaching out to the vine growing community but ultimately someone from the organisation was sent away to gain the spray licence required and a new member of the garden business team was also employed, both of whom now maintain a healthy spray regime << with help from Tim and Hutchinsons.

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Chlorosis << Peter is very quick to explain: “Those

guys will come in at 5am to spray and then will spend a day teaching or instructing the students.” The heart and dedication that everyone here puts in is reflected in the happy smiling faces of the students that you meet in the café or in the grounds. “Harvest time the students particularly love,” Peter continued.

Tim has a strict regimen of vineyard jobs in place at Elham Valley Vineyard. “When a job needs doing, I try to be here for at least part of that job to demonstrate how to do it.” Peter quickly added: “That is usually at weekends, so Tim gives an enormous amount of his personal time.”

“I come here, and the staff are giving of their time, and I am giving my time,” Tim added. It is clear that Tim really enjoys passing on his skills to others. “My grandfather was one of the first vine growers in Zimbabwe, he planted the vineyard in 1958 and my uncle took over from him. Grapevines were around the house when I was a child, harvest was at Christmas time and my aunt and uncle would provide grapes to the local high school for packed lunches. I learned to prune vines when I was 13; it was what we did,” he explained.

During his career Tim has also worked at VineWorks and with Mousehall Country Estate, Danbury Ridge and Ambriel Sparkling

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Downy Mildew before having a conversation with Vineyard magazine contributor Rob Saunders who then encouraged him to join Hutchinsons.

“For me a highlight this year with Elham Valley was pruning with the students. They were helping to pull out, and, as we were going through the vineyard, we were playing eye-spy,” said Tim with a beaming smile.

Incorporating the skills passed on by Tim, members of staff, Matt Whitehouse and Sam Ozaktanlar, who are trained horticulturists, run the garden services business, log delivery business and forest skills that are offered to the students as an activity - Matt and Sam are taking the lead with the hands-on work done in the vineyard.

The tidy cultivated vineyard that we see today would not have been possible without professional help. Tim is keen to point out that Hutchinsons have been incredibly supportive of the charity. There have also been generous donations from companies such as Cloud Agro who provided fertiliser rich in organic matter, Bekaert who supplied 1000m of free trellis wire as well as Sencrop who have donated a weather station which has helped to implement a more informed spray regime in addition to the Hutchinsons Omnia platform.

In the near future, VineWorks will be supplying vines to plant six rows of Solaris.

Solaris has been specifically chosen for its disease resistance and Tim explained that he has family living in Norfolk and Solaris is making some great wines in this region.

The current wines that are available predate Peter and Tim. These include a Sparkling White 2015 using the Seyval Blanc made by winemaker Ulrich Hoffmann and a Blanc De Noirs 2015. Two vintages of the still white Seyval Blanc are also available. They are strikingly different and Peter’s passion for the vineyard becomes clear when he explained: “They are so different but that is the beauty of wine growing, celebrating that difference, and not producing something that tastes the same year in and year out. The character that comes out of both of those wines, the same variety, the same vines, the same place simply different weather and perhaps management, I find that really exciting. For me it is what we should celebrate in winemaking.” The care that Tim and Peter have put into the vineyard should also be reflected in the wines produced and from the 2023 harvest Elham Valley Vineyard are hoping to release a still rosé with a 2022 Sparkling Rosé also in production.

Peter and Tim explained that they are now working with local winemaker Defined Wine.

Defined Wine willingly waived the minimum quantity requirement in order to help the charity

Post markers made in the wood shack produce wines from their small plot of vines.

Peter has been running wine tours this season for the general public. The wine tour with tasting and Charcuterie board has been really popular and is available by appointment.

It is good to know that Peter’s enthusiasm will have been passed on to all those who have signed up to tour this wonderful little spot in east Kent.

Tim mentioned that the vineyard is hoping to apply for the Sustainable Wines of GB certification. “Yes, it’s a small vineyard but we want to be conscious of what we do,” he said.

“As a charity ourselves we have to be more environmentally aware and sitting in an Area of Outstanding Natural Beauty in the Elham Valley we have to be completely mindful of how we manage this site,” added Peter.

As we tour the site it is amazing to see how important the vineyard is to those who are students here. The café and woodworking shop border the vines at the centre of the site and Peter explained that there are some students that use these facilities who originally came to The Fifth Trust in the 1980’s and are still part of the trust today. What is known as ‘Rose Walk’ is a central pathway that is accessible to those who have come to the café and members of the public can take a moment to enjoy a cup of tea surrounded by vines in a place that is focussed on providing an enriching life experience for everyone who visits.

Tim explained that the vineyard has had to implement changes slowly. The trellis system is a perfect case in point, where it was restored in two parts. From January to March 2022 the Seyval had a new trellis system installed and from January to March 2023 the Pinot Noir also had the trellis installed. Some of the end posts are not as perfect as Tim would have liked but the job has been done and, despite the irregular end posts, all looks to be

in good condition for the future. Tim is quite pragmatic as he walks the vines pointing out where there is some recurrence of downy mildew or leaf chlorosis due possibly to an iron deficiency owing in part to the high pH of the soil or where vines are showing signs of other deficiencies such as magnesium and phosphorous. In a vineyard where you literally have to beg and borrow supplies and equipment, choices have to be made.

“The Pinot has had more attention than the Seyval this year because you have to pick your battles,” he said.

It is important to recognise and thank all those who have helped to support the vineyard (some who wish to remain anonymous) in its journey so far and it would be great if there are any more companies who would like to work with Elham Valley Vineyard and The Fifth Trust in the future. “On average we produce 1,200 to 1,500 bottles a year and with the increased support we have received we are hoping to increase this to 2,000 bottles. We have two unofficial partnerships with local wine merchants, Corkk in Canterbury and a wine shop in Hythe but we would like to have some help to distribute our wine. We have had a local couple come and sample the wines and purchase it for their wedding, and we would like to work more in this area.”

As my visit at Elham Valley Vineyard comes to a close my attention turns to how human connections are so vital in life, but also in the small viticultural community. Peter attended the Vineyard & Winery Show in 2021 looking for help with this fantastic project that is valuable in more ways that can be described here.

From that one in-person meeting, so much has transpired. It is my hope that the industry keeps working together to support ventures such as Elham Valley Vineyard for many years to come.

Weather station donated to the vineyard

Should anyone wish to support the efforts of The Fifth Trust please contact Peter Stratton at peter.stratton@fifthtrust.co.uk 19 N O V E M B E R 2 0 2 3 | V I N E YA R D

WINE REVIEWS

w

DESKTOP www.matthewjukes.com ENVELOPE vineyard.ed@kelsey.co.uk

Wines without momentum lack joy.

There is a welcome and increasing movement across the globe for lighter wines. I don’t necessarily mean wines with lower alcohol, but these things often go hand in hand.

For example, I recently chaired a comparative tasting of the finest Grenache on earth. The premise was pitching the most incredible selection of South Australian Grenache, most of which were made from ancient vines, against top-flight examples from California, Spain and, of course, the Southern Rhône. The 50 or so guests were virtually unanimous in preferring the ‘lighter’ more sensual and fresher styles. I must add that this was a Grenache event, not a Pinot Noir tasting!

I have long argued that wines with intensity of flavour, not weight, coupled with complexity and freshness, equal the most delicious bottles you can find. It is not apparent when you read the label whether a bottle of wine has these qualities so consumers are none the wiser when they pluck a wine off the shelves. It is true that red wines with a ‘lower’, say 13% alcohol level, can still taste slovenly and dishevelled on the palate as they slump and refuse to budge. I cannot bear these wines, and there are thousands of them out there.

From a commercial aspect, wines without momentum will inevitably fail to sell a second bottle. So, there is much to be said for subtlety, lightness of touch, freshness and timbre whether you drink a white, rosé or red wine. We are fortunately blessed with a climate that prevents grapes from ripening to high sugar levels, and so we ought to be able to avoid making lumpy wines with ‘dead-fruit’ flavours.

We make hosts of light – medium-weight wines. But there is a slightly insidious element chasing richness and power in still white and red wines. It is the old mantra, which I genuinely thought had disappeared, of ‘bigger is better’.

Thankfully, this fashion came and went in Bordeaux, but it took 30 years. It is still prevalent in other regions around the world. Let’s not chase ripeness for ripeness’s sake in the UK. Let’s not over-oak or over-extract. Let us all make wines where you reach for the second, and perhaps, the third bottle because the flavours encourage you, not prevent you from enjoying the wine.

With this in mind, I have chosen three wines this month whose lightness and gentleness instantly make you fall for them. As an exercise, when you taste this trio, imagine them all with double the power and then thank their winemakers for creating them with all the gentleness, lift and purity that they possess.

20

NV Knightor, Brut Classic Cuvée £32

www.shop.knightor.com Whether it is the breezy Knightor microclimate, the varietal blend in this wine or just the house style at this thrilling winery that is responsible for this heavenly wine, I don’t know. I imagine it is all three because this 30.4% Chardonnay, 15.1% Pinot Noir, 32.1% Seyval Blanc, 16.2% Pinot Meunier and 6.2% Pinot Blanc, with its glorious 8.5 g/L residual sugar makes my heart soar.

This is the opposite of those hulking sparklers to which people think it is a compliment when they say, “It tastes like Krug”! Only Krug tastes like Krug. Virtually all the other monolithic, hyper-intense sparklers taste preposterous.

Knightor, by contrast, is superclean and bright, with magical delicacy and persistence.

This is a complex wine – you only need to glance at the recipe to see this – but it is more, or perhaps less than that. It feels like unwanted molecules have been removed from the flavour, and those that remain are shimmeringly clean and polished. It is seamless and exultant, and it does its main task with uncommon accuracy: to put a smile on your face.

SAMPLE THESE THREE WINES AT MATTHEW JUKES MASTERCLASS AT THE VINEYARD & WINERY SHOW ON 22 NOVEMBER. For those without tickets these wines and others reviewed by Ma‫﬙‬hew during 2023 will be available on the day of the show via the two Wine Hubs N O V E M B E R 2 0 2 3 | V I N E YA R D

es Juk

Lightness of touch

Mat h e

WINE REVIEWS 2022 Lyme Bay, Bacchus Block £21.99

www.lymebaywinery.co.uk www.shop.independentspiritofbath.co.uk www.farehamwinecellar.co.uk www.threetreesfarm.co.uk www.artisanwineandspirit.co.uk www.haskins.co.uk www.seriouslygoodwineco.com I wrote about the 2017 vintage of this wine in the very first edition of Vineyard magazine and I have followed every vintage since.

The fruit comes from two awesome Bacchus blocks – Great Whitman’s and Martin’s Lane, both in Essex. This wine purposely sets out to be the ‘super-cuvée’ Bacchus at Lyme Bay. It endeavours to build intensity via innate ripeness coupled with a six-hour maceration on skins and a short stint in ex-white-Bordeaux barrels.

I feel this recipe could go awry in the wrong hands, but the result is a wine with tremendous complexity and depth of flavour at only 12.5% alcohol. The fruit notes are sensational, luxurious, creamy and relaxing.

The experience has an aromatherapeutic feel, soothing your palate and bringing an overriding sense of calm.

The lightness of touch here is as far removed from the hectic, babyberserker Bacchus wines that pinball around your palate, scything away at your taste buds with astringency and tang. Just over 2500 bottles of this beautiful wine were made, so make sure you track one down for a truly Zen-like experience.

2022 Biddenden, Huxelrebe £16.20 www.biddendenvineyards.com

Tom Barnes is a cheerful lad, and his face lit up when I said I adored this wine. By all accounts, it is one of his guilty pleasures, too, as well as being “Grandma’s favourite”. I think he meant his own rather than condemning this drink to the Bristol Cream brigade for all eternity.

Tom explained that this ‘Huxel’ is made from “the biggest bunches in the world”, and while it is one of the old-school varieties at this esteemed property, it shouldn’t be forgotten. Forming part of Biddenden’s history, they will continue to make this rare wine, not least because the vines were planted in 1972, and they yield stunning quality and not quantity.

Weighing in at 12% alcohol and with a flavour that hints at off-dry, there is something quaintly nostalgic about this wine, and rather than forcing it back into a bygone era, I think this could be a fascinating flavour for the future.

Light, pervasive, slightly Muscaty, open, gentle and quiet, this wine is nothing short of epic with almost every style of Eastern, Far Eastern and Asian cuisine.

It is also a genius aperitif – lining up your taste buds and acting as the compere for other wines to follow.

This is a sensational wine, and I will continue to sing about its unique flavours for many years; after all, I have been drinking it and loving it since the early Eighties!

21 N O V E M B E R 2 0 2 3 | V I N E YA R D

EDITOR'S VISIT

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Dr Roz Goodenough is a retired GP and grew up on the farm. Roz and her husband Richard received numerous offers to develop the historic buildings on the site into housing. This included a grade II listed Dovecote and a threshing barn that had survived a World War II incendiary bomb. Roz and Richard did not want these beautiful buildings to become housing but instead wanted to use them in a business that was connected to the agricultural heritage of the site.

When researching the site Richard discovered that in 1303 there had been vines on the estate that adjoins the property. “We have records from the Canterbury Cathedral Archives detailing the high maintenance costs of the ‘press house’ etc… the next vineyard to

r Ed ito

Vineyard Magazine was invited to the Chardonnay harvest at Chartham Vineyard, Kent located on a 40 hectare farm that has been in the same family for many years. A decade ago 10,000 vines were planted across two hectares.

er m

Family harvest

Rebecca Far

be established in Chartham was by us, 710 years later in 2013,” said Richard.

Recognising that the site needed to be useful if it was to be preserved Roz and Richard decided that a vineyard would fit beautifully with the long tradition of fruit farming that had previously been part of this landscape. The threshing barn is now used to house both tours and tastings alongside other events such as Shakespearian theatre productions, concerts and annual Arts Society exhibitions. Of course the harvest supper for the volunteer pickers is also hosted in this barn once the grapes are successfully sitting

in tank or barrel. The local train station is literally a few hundred metres from the door which is an unusual situation for a vineyard and so the events are all well attended with visitors able to leave the car behind.

The dovecote features on the label for Chartham Vineyard. It was designed by Richard’s son Andy Goodenough who is also the vineyard manager. “The dovecote is in need of renovation work but is an example of early vertical farming,” joked Richard. At the bottom there are two arches that would have been used for access for pigs, chickens would have been housed on the next floor and the top of the building could provide roosts for 1500 doves and pigeons. Possible future plans for this amazing building are a viticulture heritage museum. It seems such an appropriate place to house a glimpse into the agricultural past especially as the vineyard has done so much to ensure the future of the farm as well proving that history should essentially be a living, breathing part of the present. <<

James Cusselle (left) and Nathaniel Last from The Pig at Bridge

Photos: Martin Apps, Countrywide Photographic

A family harvest: Andy Goodenough, Richard Goodenough, Roz Goodenough and Jack Palmarini

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EDITOR'S VISIT

Richard Goodenough is a remarkably interesting person and he is also a person who could be described as interested. He possesses a rare enquiring mind. Having retired from running a department of Geography and Environmental Science at Canterbury Christchurch University he became a volunteer guide at the Royal Academy in London. Richard continues to paint and there is always an interesting art installation at the Vineyard housed in an historic cattle shed that still has the brick feeding trough in the floor. As an art venue it is intimate and quirky but with Richard’s experience the exhibitions are both professional and perfectly illuminated. The current exhibition has just begun “so we don’t have many red dots yet,” he said with a smile. In line with the bigger galleries red dots are the system which indicates that pieces have already been sold. The Ashford Visual Artists exhibit will run for three months until e balancing act ThChristmas.

Chartham Vineyard received much help in the early years with Stephen act which lannotcin e ba Skelton MW providing muchTh needed advice onlygregarding rootstocks and clones were best suited to this part of Kent but also where exactly on Burnt House Farm the vines were best situated. “The vines are planted on flinty loam on a massive chalk bedrock. A nearby chalk pit on our farm is a listed site of geological interest because the flint and marl bands can be correlated exactly with the same sequences

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across the Channel into France,” explained Richard.

Tours and tastings are held throughout the year. “We have done this since the very beginning, people are fascinated by what goes on in the vineyard and they love to see it,” said Richard. Every Saturday tours are conducted at 11.00 and 14.00. Andy the vineyard manager will take the visitors on a guided tour of the vineyard and Richard then conducts the tasting back in the barn. Tours are modified in the winter months when the weather is bad with an illustrated presentation on 'a year in the vineyard' instead of a tour. With everything that Chartham Vineyard has to offer it is hardly surprising that the onsite shop is really busy and Richard estimated that about 40% of all sales occur at the cellar door. On a Saturday Richard’s daughter and granddaughter work in the shop and the ‘family feel’ at the vineyard reaches out in every direction.

The grape varieties that have been planted are Chardonnay, Bacchus, Pinot Gris and Pinot Noir and Chartham currently produce six wines, three still and three sparkling. “We are really pleased with the mix of still and sparkling we produce,” Richard said. He highlighted that the floral aromatics of Bacchus are something that he enjoys even if he describes the grape as “untidy” to grow. The wines of Chartham Vineyard regularly win awards and amongst the haul there were Silver Decanter awards in 2022 for the Rosé de Noir Brut 2019 and the Pinot Noir 2020. “The Pinot would initially only ripen one in every three years but now it fully ripens every year,” said Richard. “As a lecturer in environmental science I would tell my students there were no positives to global warming so I feel a little bit uneasy about this,” he added.

The efforts that Roz and Richard have taken to ensure everybody is included in the experience of the vineyard are quite remarkable.

As you leave the historic farm buildings behind only a few metres from the car park is a small plot of vines. Richard explained it is a demonstration vineyard with three rows of each variety that are grown on the site. The main vineyard whilst having a fantastic view is situated on a slope that is accessed through a pretty patch of land that has as many wild orchid varieties. Realising that some people would not be able to traverse this terrain the demonstration vineyard allows everyone on the vineyard tours the opportunity to see for

Richard Wrench

The grape varieties that have been planted are Chardonnay, Bacchus, Pinot Gris and Pinot Noir.

Chartham currently produce six wines, three still and three sparkling themselves the different varieties and how the vines are cared for, trellised and trained.

This level of care and attention to detail is extended to everything and everyone at Chartham Vineyard including hosting Vineyard magazine during a busy harvest day that saw 6.9 tonnes of Chardonnay picked by a variety of volunteers before the lorry arrived to deliver the fruit to Litmus wines. As this journey involves traversing the M25 the fruit is picked, the crates are packed onto the pallets and ready to leave by lunchtime. It all seems to be a smooth process but underlining that no two harvest days are the same Richard explained that the Bacchus harvest the previous week had come in at eight tonnes (which was more than was expected) and this had left time itself quite pressed to get the pallets ready for collection and off to the winery before the inevitable traffic build up.

In the vineyard Roz has refreshments ready for the team of volunteers that are part of the harvest day. Depending on the variety to be picked there are 30-40 volunteers on site and Roz always has a checklist on hand to ensure that everything is well prepared. Often vineyards that use volunteers will pick on Saturdays but at Chartham picking is done during the week and a diverse group have arrived to be part of the experience.

“We have a list of 350 people who are willing to volunteer,” said Roz. “Sometimes people will come later after they have finished the school run,” she added. All the volunteers get to take a bottle at the end of the day “usually we try to make it the variety that they have picked,” explained Roz. Today the volunteers have received a bottle of the Classic Reserve 2019 which comprises 70% Pinot Noir and 30% Chardonnay. There is not currently any Blanc de Blanc available as it is awaiting its labels and should << arrive in November ready for December sales.

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<< Working alongside several generations of the family are pickers who have been part of this farm for decades. Richard Wrench worked at Burnt House Farm for John Waller, Roz’s father when there were fruit trees on the site and remembered harvesting: Cox, Bramley, Howgate Wonder, Tydemans Early and James Grieve apples. Roz explained that James Grieve is a variety that could be used for eating and cooking but did not travel well. Four decades later Richard is harvesting on the site but grapes instead of apples “this is enjoyable, it is a good gang,” he added. This shows that Chartham Vineyard is not just closely connected to the local community but integral within it.

Other volunteers on the day included James Cusselle who is a sommelier at The Pig at Bridge where the Pinot Gris and Pinot Noir feature on the wine list. “Seeing first hand

what grapes are being picked and what wines they will be used for gives you investment in the local area, getting involved in harvesting is about feeling a part of the local vineyards, it’s an empowering experience,” said James.

Alongside James was Nathaniel Last, another team member at The Pig at Bridge who said: “It is quite therapeutic to be part of the picking team.” James explained that members of the team have been involved in harvest at Gusbourne, Chapel Down and Simpsons this year. “It helps to understand the journey of the wines not just at harvest but coming here in the winter and then seeing the lifecycle of the vines. Richard and Roz will send me emails letting me know how things are coming on in the vineyard throughout the year,” he added.

In the vineyard Andy spoke about the green harvest that has just been performed “there

are two reasons for that, obviously to develop better sugar on the ones we have left but also it is a picking situation for us as well to make sure that the pickers don’t actually pick them.”

Although this is something that may not be a concern with a group of professional pickers Andy said: “We have 300 volunteers on our list and they do a fantastic job. I think we are very lucky. As soon as we have tested we might be picking the next day or the day after but we get about 40 pickers per pick.”

Speaking about disease pressures, Andy explained that they get very few disease problems in the vineyard. “Sticking to a spray programme is important,” he said but then he added “initially the most important thing is the health of the plant.” Andy has worked hard to keep on top of the health of the vines using organic sheep pellet fertiliser along with using

Chartham Vineyard is not just closely connected to the local community but integral within it

26

EDITOR'S VISIT sheep for winter grazing. Foliar nutrition in the form of seaweed extract is used at certain times throughout the year and Andy explained that with Agrii just a few miles away they have built a good relationship with the company.

Frost can and has been a problem on the site.

Andy said: “Our average tonnage is between 20-24 tonnes, but about three or four years ago it went down to just over nine tonnes so for sustainability reasons frost can be a problem because we won’t have a lot of stock. So if we do have a frost it can be a significant problem.”

Andy pointed not just to the cost of frost mitigation measures but also to the logistics of lighting candles or towing fans.

There is very little bird predation at the site which Andy put down to other fruit farms in the area such as cherry and apple orchards making a more enticing meal. The wasps are highly evident as we walk the vineyard and Andy spoke about fruit fly having been a significant problem in the past. This year the traps that act as an early warning have not indicated a problem and so there has been no need to implement any form of control although this has not been the case in other parts of the country.

The family connection in the vineyard has been further strengthened with Andy

employing his nephew Jack Palmarini for the last year. Jack said: “It is quite satisfying taking part in this harvest knowing that I have done most of the work to get here.”

Viticulture is definitely in Jack’s heritage as his paternal grandfather in Italy also has vines and produces wine. Jack would like to take the apprenticeship route into viticulture and is hoping to be able to study with Plumpton.

Having worked at Chartham for a whole year he has reached out to local vineyards that can offer the experience of working in a winery as well. “I love doing the work, I love being outside and I love the cycle of knowing this is what I have helped to grow,” Jack concluded.

Andy does all the vital cuts in the vineyard at pruning which is quite an impressive task. “Last year the pulling out was done by Jack,” Roz concluded.

Having been made so welcome by this family during a busy harvest day I found myself lingering amongst the tranquil historic buildings looking at the pallets of chardonnay ready for collection. As if on cue – proving that there is no such thing as a perfectly smooth harvest I left Richard and Roz discussing the logistics of fitting 16 pallets on a truck with enough room for 14…

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27 N O V E M B E R 2 0 2 3 | V I N E YA R D

22 NOVEMBER 2023

2023

Unbeatable opportunity Back, bigger, better and busier than ever – that’s this year’s Vineyard & Winery Show, which will be uncorked in style at 9am on Wednesday 22 November at the Kent County Showground, Detling.

Vitifruit Equipment Sales and Hire

After two amazing years, this celebration of UK wines shows no signs of slowing down, with last year’s record-breaking statistics again set to be eclipsed as the viticulture industry continues to go from strength to strength.

The free-to-visit Vineyard and Winery

Who should attend?

28

◆ Viticulturists and vineyard owners ◆ Winemakers ◆ Viticulture suppliers (vines, trellising) ◆ Packaging suppliers (bottles, labels, corks, cases) ◆ Vineyard machinery and equipment suppliers

In association with

Show will give growers, winemakers, the committed and the merely interested an unbeatable opportunity to check out the latest machinery, explore the newest techniques, talk to an impressive line-up of suppliers, hear the best speakers and, of course, taste some of the best home-grown

wines available.

Two wine hubs will offer visitors to the show the chance to sample the very best – wines that have appeared in Vineyard Magazine as part of Matthew Jukes’ list of top UK wines or those which are either gold or silver WineGB medal winners.

◆ Winery machinery/equipment suppliers ◆ Companies that supply winemaking sundries and supplies (yeasts, nutrients, cleaning products) ◆ Winery services (contract winemaking, contract bottling) ◆ Labour providers

◆ Business services (marketing/PR, legal, insurance) ◆ Retail, wholesale or wine trade ◆ Soil and plant health companies ◆ Students and educational organisations ◆ Consultants ◆ New entrants to the sector

2023

Don’t miss out

◆ Network with the key players in the UK wine industry ◆ Meet with industry experts ◆ Learn the cutting-edge technology and see demonstrations of the latest machinery ◆ Visit the Wine Hub and taste some the UK’s best wines – up to 100 different wines available to try on the day ◆ Attend the WineGB seminars – Expert speakers will cover viticulture, winemaking and marketing topics – aimed at new entrants to the industry as well as those already established ◆ Talk to some of the biggest names in the industry such as Core Equipment, Vigo, Vitifruit, NP Seymour, Agrii and Defined Winel – and many more

Research following last year’s show suggested that on average visitors travelled from 100 miles away on average to reach the event, highlighting its importance as a national showcase.

The show opens to the public at 9am at the start of a day that will provide a unique opportunity for networking, sourcing new suppliers, looking at the latest machinery, uncovering innovative ways of doing things, learning from the experts and tasting a drop or two of some of the best wine around.

23

and a WineGB sustainability ambassador.

With the event having become a highprofile industry highlight in just three years, the programme will be introduced by Nicola Bates, the incoming chief executive of WineGB. Other speakers include Julia Trustram Eve, the organisation’s head of marketing, Ben Smith from Itasca and Bruno Estienne, CEO of Bucher Vaslin.

The popularity of the seminars, as demonstrated by the large audiences last year, has prompted the organisers to site this year’s talks in a dedicated seminar area, a large, heated marquee with seating for 200 people.

20

The two hubs will this year be split, with sparkling wine tastings available in the John Hendry Pavilion and still on offer in the Maidstone Exhibition Hall. In total there will once again be 100 of the country’s top wines available for growers, winemakers and buyers to compare, contrast, admire and perhaps learn from.

Top wine writer, speaker and all-round expert Matthew will also once again be leading an exclusive wine tasting masterclass – virtually sold out as the magazine went to press – while new for this year is a second tasting event focusing on the up-and-coming Piwi wines and led by Volker Freytag and Sam Doncaster from Piwi experts Rebschule Freytag.

The Piwi masterclass also looks set to sell out, highlighting the interest in these new varietals and the expertise the speakers bring to understanding the topic.

The growing interest in viticulture and the draw of this industry-leading show is highlighted by the fact that exhibitor space is sold out, despite organisers Vineyard magazine making an extra 500 square metres of space available for the 2023 show in response to demand from businesses that have recognised the potential of this growing market.

It means that visitors will be able to see a huge range of machinery and equipment, from specialist tractors and bottling lines to packaging materials and labels, and talk to specialist advisers, agronomists, funders and experts of all kinds.

The 120 trade stands will offer support, knowledge, services and technical advice for everyone, from existing growers and winemakers looking to move to the next level or streamline their processes through to those who are just thinking about dipping a toe in the water.

The list of seminars, and the speakers delivering them, is equally impressive, beginning with a keynote address by Anne Jones, the John Lewis Partnership’s drinks brand experience development manager, a Trustee of the Sustainable Wine Roundtable

The Vineyard & Winery Show will be an unmissable event for anyone working in viticulture and wine production in the UK. The show takes place on 22 November 2023 at the Kent County Showground, Detling, Kent.

Organised by Vineyard magazine and supported by WineGB, it will be an invaluable opportunity for all viticulturalists, winemakers, suppliers and the trade to come together.

There will be a packed programme including a series of seminars from WineGB, tastings

2023

Get your free ticket to the show

2023

of the UK’s top wines, lots of machinery and equipment to see – as well the opportunity to network with peers.

To register for your free ticket go to ww.vineyardshow.com

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22 NOVEMBER 2023

2023

The seminars Sponsored by

The seminar programme on 22 November has an exciting line up of presentations from speakers, all experts in their fields, who will share their experiences, communicate their ideas and encourage discussion and networking.

The sessions this year have been compiled by WineGB with the aim to provide some bite-sized and thought-provoking and informative topics.

Nicola Bates, CEO, WineGB 09.00 - 09.10 Welcome address

Keynote speaker: Anne Jones 09.15 - 09.30 John Lewis Partnership drinks brand experience development manager, Trustee of Sustainable Wine Roundtable and WineGB sustainability ambassador

Nicola Bates VITICULTURAL & WINEMAKING CONSULTANT - SIMON DAY. •

30+ years of experience in UK viticulture and winemaking,

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Full site assessments and variety / rootstock and trellis advice pre-planting.

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Vineyard management advice and mentoring.

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Winery design and ongoing winemaking advice.

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Business planning & legislation, HMRC, WSB, etc.

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On an Ad-hoc, project, or annual retainer basis.

Contact: e: sday@kingsthorne.co.uk t: 07796 141390 w: www.kingsthorne.co.uk

30 N O V E M B E R 2 0 2 3 | V I N E YA R D

If incoming WineGB CEO Nicola Bates needs any reassurance regarding the importance of her new role, the Vineyard & Winery Show will surely expel any doubts.

The show at the Kent County Showground on 22 November will be her first major engagement since taking on the top job and will surely highlight the strength and the potential of the product her organisation champions.

The trade body’s mission is “to advance the multiple interests of all our members to establish Great Britain as one of the world’s great quality and most sustainable wine regions”, and the show, now in its third, sell-out year, will highlight the strides that have already been made in that direction.

Nicola will be delivering the opening address for the seminar programme which WineGB has once again organised and which will be addressing topical issues, challenges and opportunities for the GB wine industry.

Looking ahead to the show, she commented: “As the trade body representing the English and Welsh wine sector, [WineGB is] wellplaced to assess the needs of our vineyards and wineries. With the help of our work group chairs, we've created a programme that deals with current and future trends to help you secure and develop your business now and in the years ahead."

SEMINAR 1

09.30 - 10.30 Wine tourism Exploring growth and opportunities

Julia Trustram Eve

Visit Britain

James Osborn

Head of marketing, WineGB

A representative to be announced shortly

Partner in rural consultancy, viticulture, Knight Frank

SEMINAR 2

10.40 - 11.10 Breaking into the US market How to simplify your export supply chain

Kirsten Polyansky

Mitchel Fowler

Director of Americas and CLO, Ferovinum

Founder & CEO, Ferovinum

SEMINAR 3

11.15 - 11.40 Is your brand market-ready? Five ways to stand out

Alex Ririe DipWSET Director, The Collaborators

SEMINAR 4

11.50 - 12:35 E-labelling The new regulations and planning ahead

Lauritz Merkel,

Jonas Schenk

Matthew Johnson

Business Development Manager, Imero

Co-Founder, Imero

Head of Business Development, Bottlebooks

SEMINAR 5

12.40 - 13.10 Sustainability in wine production

Bruno Estienne

13.10 - 13.30: BREAK

CEO, Bucher Vaslin

SEMINAR 6

Ian Robertson

Flora O'Brien

Nick Cooper

Director, Sustainable Soil Management

Specialist in Root Biology, NIAB

Agronomist Director, Mycolife Ltd

SEMINAR 7

14.20 - 14.55 Herbicide drift Its impact and how to deal with it

Simon Day

Tony Purdie

Head of Production, Kingsthorne

Vineyard Manager, Yotes Court

SEMINAR 8

VITICULTURAL & WINEMAKING CONSULTANT - SIMON DAY. •

30+ years of experience in UK viticulture and winemaking,

•

Full site assessments and variety / rootstock and trellis advice pre-planting.

•

13.30 - 14.15 Long-term impact of copper and cultivation on soil

15.00 - 15.45 Wastewater Measurement, treatment and reduction

Vineyard management advice and mentoring.

Ben Smith

•

Winery design and ongoing winemaking advice.

•

Business planning & legislation, HMRC, WSB, etc.

•

On an Ad-hoc, project, or annual retainer basis.

Contact: e: sday@kingsthorne.co.uk t: 07796 141390 w: www.kingsthorne.co.uk

Head Winemaker, Itasca

SEMINAR 9

Nick Lane Head Winemaker, Defined Wine

15.50 - 16.25 Calcium instability Risks, analysis and solutions

Belinda Kemp Group Leader - Viticulture and Oenology Research, NIAB

31 N O V E M B E R 2 0 2 3 | V I N E YA R D

22 NOVEMBER 2023

2023

Meet the exhibitors

32

J14

Arc Integrated Systems Ltd

H16

Fruit Support Europe b.v.

J17

Rastal Gmbh

J19

Bale Baron UK Ltd

J20

GJ Elgar Construction

H10

The Carling Partnership Ltd

H11

Bell Agricultural Ltd

J15

Grown Green Ltd

H15

Rootwave

H7

Biopythos

J5

Hampton Steel Ltd

H7

RVS Consultants Viticoles

H7

Bordeaux Aquitaine Inno'Vin

H14

Haynes Agricultural Ltd

J9

UPL UK Ltd

H8

Clemens GmbH & Co

H4

Humphries & Parks Ltd

J3

Vidacycle Ltd

H7

CO2 Winery

J2

International Water Solutions Ltd

H13

Vigo Ltd

J13

Compagnie des Agrafes a Vigne

H7

Laboratoires Dubernet & SRDV

H3

Vine Equip Ltd

E1

Crop Candle Co. Ltd

H17

Micro Can Ltd

J1

Vineyard magazine

H6

Ernest Doe & Sons Ltd

J16

Natura Grow

J7

Whitehead Monckton Ltd

H7

EtOH

J6

NFU Mutual

J11

Winebox Co Ltd

H5

Evolution BPS

H7

PARSEC

J8

WineGB

J18

Fermentis Si Lesaffre

J12

Protech Future Ltd

J4

Wiston Estate Partnership

K26

Acres Insurance Brokers

K48

HL Hutchinson Ltd

K12a Russell IPM Ltd

K19

ACS Farm Image

K6

Horse Power UK Ltd

K45

R W Crawford Ltd

S4

Agricare Group

K22

Idelys

S29

Sarl Velletaz Groupe

K50

Agrii

K14

Integrated Processing Technologies Ltd

S35

SCDC Le Fil Metallique

S32

Agrovista UK Ltd

K51

Itasca Wines Limited

S18

Sencrop

S42

Animal and Plant Health Agency

K5

Kirkland UK

S1

Southern Farmers Ltd

S26

ArborAgri Ltd

S21

Knight Frank LLP

K12

Stakes & Canes

S20

Ascend Broking Group

S40

Laboratoires Dujardin-Salleron

K46

Tech Ltd

S22

Azets Holdings Ltd

S16

Landseer Ltd

K28

The Grape Exchange

S15

BASF plc

S31

Litmus Wines Ltd

K28

The Vineyard Store

S12

Berkshire Labels Ltd

K39

Mayo Wynne Baxter LLP

S14

TL Guys Ltd

K42

Berlin Packaging

S13

Murphy & Son Ltd

K1

Torran Construction Ltd

K25

Bevtech Ltd

K10

N P Seymour / SJ Barnes

S41

Valagro UK Ltd

K37

Bourrasse S.A.S

S27

NIAB

S25

Vetreria Etrusca Ltd

S19

Boxes and Packaging (Oxford) Limited

S17

North Kent College

K47

Vignetinox

K18

Cazaux Rotorflex SARL

S37

Oak Creative Design Limited

K28

Vine Care UK

K49

Core Equipment

K21

Omex Agriculture Ltd

K29

VineWorks Ltd

S36

Craig & Parsons

K32

One Pay

K4

Vines Direct Ltd

K3

Croxford Wine Estates Limited

K40

Orchard Cooling

K36

Vinescapes Services Ltd

S3

Custom Crush

S2

Pepinieres Guillaume

S39

Vineyard Solutions Limited

K31

Defined Wine Ltd

K7

Pinks Group Ltd

S24

Vitifort SAS

K35

Designcubed

K2

Plantex UK

K41

Vitifruit Equipment

K16

Fargro Ltd

S23

QCL

K8

Vitikit Ltd

K44

Ferovinum Ltd

S11

Rainbow Professional Ltd

K11

Vivagro

K13

Forma Management Ltd

K33

Rankin Brothers & Sons

K27

Warners Law LLP

S30

FOSS UK Ltd

K15

Rebschule Freytag GmbH & Co. KG

K23

Wealden Agricultural Marketing Ltd

S38

Four Jays Ltd

K17

Richard Burton Specialised Machinery

S28

WR Services

S5

Gaiago SAS

K34

Royston Labels Ltd

N O V E M B E R 2 0 2 3 | V I N E YA R D

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2023

Floorplan 2023 – John Hendry Pavilion

FIRE EXIT

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ding r

E T

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hall

H10

Client

National Fruit Show

Project

2019

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SEMINARS 53a High Street, Tonbridge, Kent, TN9 1SD Telephone: +44 (0)1732 358835 Email: sales@holdsworthdesigns.co.uk www.holdsworthdesigns.co.uk

J19

H8

CAFÉ

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hall

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Detling Show Ground Venue Stand no.

John Hendry Event date

Scale

1 : 200

Drawing Title

Drawn by

MGH

Date

FIRE EXIT

Drawing Maidstone MATTHEW Hall Number Option 7 JUKES ASTOR PAVILION 22/09/19 1966.11

FIRE EXIT

Floorplan 2023 – Maidstone Exhibition Hall Maidstone Exhibition Hall

53a High Street, Tonbridge, Kent, TN9 1SD Telephone: +44 (0)1732 358835 Email: sales@holdsworthdesigns.co.uk www.holdsworthdesigns.co.uk

2023

K4 Event Control/ Medics

S42 S1

K3

S2

Client

National Fruit Show

Project

2019

K46

S41 S38

K26

K45

K47

K2

K27

K23

K44

K42

MGH

Date

S18 K41

S19

Maidstone Hall Option 7 22/09/19

Drawing Number

1966.11

K7

S20

K51

K40

WINE HUB

S37

S35

Drawn by

K6

S16 S17

K49

S21

K8

K50

K10

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Drawing Title

S11

K48 S40 S39

1 : 200

K5

S12 S13 S14 S15

K1

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S3 S5

S4

Detling Show Ground Venue Stand no.

John Hendry Event date

K29

K28 S32

S31 S30 S29

K22

K21 K19

K18

K31 K32 K33 S27

S28 K17

K16

S26

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K34

K35

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K13

K36

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K12a K12 K11

K10

K10

33 N O V E M B E R 2 0 2 3 | V I N E YA R D 53a High Street, Tonbridge, Kent, TN9 1SD

Drawing

2023

22 NOVEMBER 2023

Showcasing UK’s best wines SPARKLING: JOHN HENDRY HUB STILL: MAIDSTONE EXHIBITION HALL HUB Central to the many activities at the show are the two wine tasting hubs, sponsored by contract winery Defined Wine, and showcasing 100 of the best wines from across the UK. Around half the wines selected for the tasting hub are from those featured by Vineyard magazine’s wine columnist, Matthew Jukes, along with wines that are top medal winners in the WineGB national and regional competitions. It is a great opportunity for wine producers to benchmark their wines – and for buyers to taste some of the best examples in the UK. Here is a small selection of some of the wines that will be available to taste on the day.

34 N O V E M B E R 2 0 2 3 | V I N E YA R D

t ac g tr in ow g on or e n l C sg b di ila a av

CONTRACT WINEMAKING SERVICES No vineyards or brands, just contract services for others

Lab services • Pressing • Filtering • Bottling Riddling • Disgorging • Labelling • Storing

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INTRODUCING

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MINIBLOCK

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35 N O V E M B E R 2 0 2 3 | V I N E YA R D

22 NOVEMBER 2023

2023

Matthew Jukes’ masterclass 1PM ASTOR PAVILION

GIFFORDS HALL 2021 St Edmundsbury

All proceeds raised go to

Sponsored by

RIVERVIEW, CROUCH VALLEY 2021 Chardonnay

LANGHAM NV Rosé

36 N O V E M B E R 2 0 2 3 | V I N E YA R D

LYME BAY

2022 Bacchus Block

BIDDENDEN

2022 Huxelrebe

KNIGHTOR

Photo credit: Ressicaud / Bourrassé, bednarek / Adobestock

© COPYRIGHT VETRERIA ETRUSCA S.p.A., 2021

The ever-popular Matthew Jukes masterclass, always one of the highlights of the Vineyard & Winery Show, returns this year with Vetreria Etrusca another great selection of wines from the Vineyard columnist Sustainable and Recyclable by Design. and renowned expert.

Already looking set to sell out as Vineyard went to press several weeks ahead of the show, the event is a favourite with the whole range of show visitors, from the knowledgeable to the newbies.

Matthew’s engaging style, allied with his knowledgeable presentation and years of experience in assessing great wines makes the masterclass an unmissable event, scheduled this year for 1pm in the Astor Pavilion.

The event is sponsored by Micro Can, and all proceeds from ticket sales is donated the The Drinks Trust.

With many of last year’s selections having gone on to become awardwinners and best-sellers, this year’s wines were always going to be impressive, and Vineyard reveals the selection below. The wines are: ◆ NV Knightor, Brut Classic Cuvée £32 ◆ 2022 Biddenden, Huxelrebe £16.20 ◆ 2022 Lyme Bay, Bacchus Block £21.99 ◆ NV Langham, Rosé £33.85 ◆ 2021 Riverview, Crouch Valley Chardonnay £36 ◆ 2021 Giffords Hall, St Edmundsbury £15.95.

There are full reviews of the first three wines in Matthew’s column elsewhere in this edition, but here’s a snippet of why he likes each of them.

Of the NV Knightor, he says: “Whether it is the breezy Knightor microclimate, the varietal blend in this wine or just the House style at this thrilling winery that is responsible for this heavenly wine, I don’t know.

“I imagine it is all three because this 30.4% Chardonnay, 15.1% Pinot Noir, 32.1% Seyval Blanc, 16.2% Pinot Meunier and 6.2% Pinot Blanc, with its glorious 8.5 g/L residual sugar makes my heart soar.”

Turning to the ‘Huxel’, he comments: “I adore the flavour here.

Weighing in at 12% alcohol and with a flavour that hints at off-dry, there is something quaintly nostalgic about the flavour, and ratherVE_Wineyard and show_Quarter page portrait133x93.indd 1 than forcing it back into a bygone era, I think this could be a fascinating flavour for the future.”

And finally (for this month’s wines) the Bacchus “is a wine with tremendous complexity and depth of flavour at only 12.5% alcohol.

The fruit notes are sensational, luxurious, creamy and relaxing. The experience has an aromatherapeutic feel, soothing your palate and bringing an overriding sense of calm.”

Although there is limited availability for tickets to Matthew’s Masterclass at The Vineyard & Winery Show, all of the wines will be available for tasting at the two wine hubs on the day of the show.

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37 N O V E M B E R 2 0 2 3 | V I N E YA R D

22 NOVEMBER 2023

2023

Piwi wine tasting 3PM ASTOR PAVILION

Hosted by

All proceeds raised go to

One of the many new attractions at this year’s Vineyard & Winery Show is a unique chance to sample a number of Piwi wines under the guidance of Volker Freytag and Sam Doncaster from the renowned Rebschule Freytag.

This exciting chance to learn more about the impact of a new generation of vines, bred to be more environmentally responsible but also offering other benefits for cooler climates, looks set to be as popular as Matthew Jukes’ more conventional masterclass, with both on course to be sell out events.

The Piwi (abbreviated from the German word Pilzwiderstandsfähig, which essentially means ‘fungal resistant’) session scheduled for 3pm in the Astor Pavilion, promises “groundbreaking tastes for UK winemakers”.

Sam Doncaster said hosts Rebschule Freytag had given a lot of thought to the kind of varieties best suited to English viticulture and would be showcasing a range of cooler

38

climate stars, both at the masterclass and on stand K15 at the show.

He pointed out that there was increasing interest in vine strains that were resistant to fungus as they reduced the need to use chemicals on the plant, which risked leaving a residue in a “luxury product”.

As well as the residue risk, which he predicted would increasingly become an issue for food and drink producers, he pointed out that less spraying was more sustainable, better for the environment and, equally importantly, represented a significant cost saving for the grower.

The coincidental benefit, he added, was that some of the genetics involved in Piwi wines also contributed to earlier ripening,

which made those varieties particularly suitable for cooler climates such as that in the UK. Hinting at the need to avoid adding sugar later in the process, he stressed: “Wine at its best is natural, so avoiding winery manipulation is always a good thing”.

The Rebschule Freytag presentation is expected to include two English wines, a barrel-fermented Sauvignac called Fragments of Time made by London urban winery Blackbook from wines grown in the Crouch Valle by Duncan McNeill and a “full bodied, harmonious” Cabaret Noir from the Heartenoak Vineyard in central Kent, described by Sam as “a gamechanger or benchmark wine”.

Also in the line-up is a sparkling Calardis Blanc made from a grape developed at Germany’s national vinebreeding research centre and described by Sam as “a sound commercial example of a new cool climate sparkling wine”.

Again hailing from Germany, the Souvignier Gris dry white made by Bio-Weingut Rummel is hailed as an alternative to Pinot Gris, while the Rinot, an early-ripening Czech variety has, in the hands of Wieingut Mulhmichel in the Pfalz, created, a wine that reflects “a seductive, late harvest style”.

From Switzerland, the Sauvignon Soyhieres (VB 32-7) from Olivia Blattner “ripens well to give a dry white from a consistent early ripening cool climate variety” in Sam’s words, while the Pinotin created by Weingut Fiebrich in Germany’s Ahr Valley is “an elegant and clearly defined, fruit-focused red”.

Also available to taste, either in the ticketed session or on the Rebschule Freytag stand, will be a Cabaret Noir from Metz, described

by Sam as another “well ripened voluptuous, fruit forward” wine.

“There are a lot of new Piwi varieties to talk about. Our aim at the tasting is to introduce visitors to some of them and stimulate thinking about the way forward,” summed up Sam.

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Consultancy and development of tools for the digital transformation of companies in the wine, beer and spirits sector > www.etoh.fr

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MORE INFORMATION: WWW.INNOVIN.FR > contact@innovin.fr Supported by the SIRENA program

2023

22 NOVEMBER 2023

Impressive performance This year’s Vineyard & Winery Show takes place against the backdrop of the rise and rise of vineyards in England.

Recently released statistics from DEFRA show that vineyards are the fastestgrowing edible agricultural crop sector in England, with grapes now representing 36% of England’s soft fruit crop.

That impressive performance is well ahead of strawberries and blackcurrants, which finished in second place at 21% each.

The figure is set to grow further as the UK wine industry body WineGB has reported a 74% growth in vine plantings in just five years, to 4,300ha. This trajectory is set to continue, with plantings expected to reach 7,600ha by 2032, yielding a potential 24.7 million bottles, according to the organisation’s 2023 industry report, released in June of this year.

WineGB has also set out an ambitious, long-term sustainability programme to

measure and reduce the industry’s carbon footprint and regenerate the natural environment to enhance biodiversity throughout Britain’s vineyards.

The organisation notes that the growth in vineyards has heralded the emergence of wine tourism as an important attraction for domestic and inbound tourists. Many vineyards offer tours and tastings and an increasing number have cafés, restaurants and even accommodation.

WineGB notes: “This latest data further illustrates the positive impact this industry is making on the landscape, to local economies and [to] rural employment.”

Ned Awty, the organisation’s interim CEO, said: “It is often said to be exciting times in British wine and right now is no exception.

The UK is one of the fastest-growing wine

regions in the world with an exciting future ahead.

“With increased investment, increased global awareness and an exciting portfolio of sparkling and still wines, this is an excellent time to be seeking out your nearest vineyard to see what they have to offer.

“Wine tourism is becoming an increasingly important business for our producers. As having local vineyards normalises in the national psyche, so does popping in to try wines or buy a bottle. This change in consumer behaviour is already having a significant impact on local economies and we look forward to seeing it grow.”

“Consumers are demanding more locally produced, environmentally friendly products, something that English and Welsh wines are in a unique position to deliver.”

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40 N O V E M B E R 2 0 2 3 | V I N E YA R D

2128_Whitehead Monckton_East Kent Ploughing Match_A5_Advert.indd 1

04/08/2022 10:15

22 NOVEMBER 2023

2023

Made in Great Britain The Crop Candle Company are delighted to announce a significant milestone in their history. The company are now proud to announce that new crop candles and eight hour refills are all now manufactured right here in the UK. Since the establishment of The Crop Candle Company in 2020, the company have been talking to vineyards, agronomists and managers to find ways to improve the product.

They have been committed to enhancing the sustainability and efficiency of their candle formula, as well as the manufacturing and delivery processes. After two years of dedication, they have successfully shifted production to the UK, proudly labelled as "Made In Great Britain," using 100% vegetable wax that emits only 1.4kg of CO2/hr. This sets them apart from others on the market that use paraffin and stearin which can be obtained from animal fats and oils, resulting in much higher CO2 emissions of up to 14kg/hr.

The candles are not only more environmentally friendly but also convenient to use and store.

The introduction of solid refills has taken sustainability even further, reducing the need to discard countless empty cans that often end up in inefficient landfills. The refillable cans can be reused three to four times, providing a cost-effective and eco-friendly solution. Even if a small amount of wax is left in the container, the biodegradable wax refills can be added on top,

avoiding any inconvenience during those cold spring frost hours.

By shifting production locally, the company have eliminated the burdensome paperwork, costs, and transportation expenses associated with buying candles from overseas. This will greatly benefit last-minute orders, especially in the face of potential aggressive frosts like the one experienced in 2021.

Their crop candles offer a significant advantage over the French Staerin Bougies, equipped with an easy-to-light eco wood wool that lights in just one second, ensuring a quick and efficient setup. Lighting one hectare of the vineyard will take only 15 minutes with one person, thanks to this swift ignition. For optimal coverage, it is recommended to use 250 candles spaced five metres apart per hectare. Each candle generates an impressive 25,000 kj of heat, providing exceptional frost protection for sub-zero temperatures. Making these crop candles an effective and efficient choice for safeguarding against frost damage.

While estimating the effectiveness of other frost protecting solutions can be challenging, the crop candles stand as a reliable insurance option to have in the vineyard, especially if other products fail. The Crop Candle Company don't claim to be the ultimate frost-protecting fire-eating dragon or a gamechanger however, for decades, frost candles have been the primary line of defence against frost, helping

vineyards overcome mother nature's initial obstacle on their journey to harvest.

When you have the crop candles in your yard, you gain the confidence that the rest of the season's success lies in your hands. Remember, in the world of frost protection, you're only as good as your last frost, and having crop candles at your disposal empowers you to take control and ensure a fruitful harvest.

In response to the increasing demand, the company has highly recommended placing your orders as early as possible. To make the process convenient for you, please feel free to contact them to discuss your requirements, including the protection of frost pockets and using their Frost v Bud Calculator to raise awareness. Their expertise will guide you on optimal ways to safeguard your buds during the frost season, ensuring significant savings without compromising their well-being. In anticipation of the 2024 season, orders are now being taken. They are confident that enough candles will be produced to support existing and new UK vineyards with their award winning eight hour candles and refills for the 2024 season. Embracing sustainability, efficiency, and quality, The Crop Candle Company continues to be a reliable soldier in the field when combat commences in the early hours of the spring morning against frost. They thank you for your continued support, and look forward to serving you with revolutionary UK-made products.

See us outside on stand E1

DESKTOP www.cropcandle.co ENVELOPE tim.jeffs@cropcandle.co phone-alt 01494 411565

41

2023

22 NOVEMBER 2023

Revolutionising viticulture with data-driven insights UK is evolving, promising a future where tradition and innovation blend harmoniously, ensuring the growth of exceptional grapes and,

ultimately, exquisite wines.”

Contact AerialData on 07488 555444 or email hello@aerialdata.co.uk

42

Croxford Wine Estates was established in 2022 by William Croxford, a fifth-generation farmer inspired to move into viticulture by his father John, who planted a vineyard on the family farm.

William has a background in agriculture and soil science. After many years in the industry he went on to study viticulture, which gave him the knowledge he needed to succeed in the industry.

With the opportunity to take ownership of a 24-acre vineyard in the Nene Valley, Northamptonshire, Croxford Wine Estates was established. William has gone on to expand the business by working with landowners to plant

N O V E M B E R 2 0 2 3 | V I N E YA R D

2023

State-of-the-art purpose built winery

23

Register your FREE ticket at www.vineyardshow.com

20

In the rolling hills and lush valleys of England, innovation has found a new ally in the world of winemaking. AerialData, a pioneering UK startup, is taking the wine industry to new heights with its cuttingedge drone survey technologies.

AerialData’s co-founder Stephen Knell explained: “By collecting data beyond the visible spectrum, we can detect crucial details that are imperceptible to the human eye, such as variations in soil moisture, pest infestations, and nutrient deficiencies. This information helps wine growers make informed decisions, optimise crop management, and ultimately enhance grape quality.”

Beyond improved crop quality, AerialData's technology helps reduce costs associated with labour and resources, making wine production more sustainable. With the climate changing and vineyard management becoming increasingly challenging, AerialData helps winemakers adapt and thrive in an evolving environment.

In an industry that demands constant innovation, AerialData is paving the way for a brighter future for UK wine growers. Stephen went on: "We are committed to supporting wine growers. Our vineyard mapping solutions serve as an invaluable tool, providing essential insights throughout the growing season, ultimately contributing to the prosperity of the vineyard.

“With AerialData's game-changing technology, the world of viticulture in the

2023

See us on stand K3

further vineyards which will be managed by Croxford Wine Estates.

Croxford Wine Estates has invested heavily in up-to-date equipment, which allows William and the team to offer a wide range of viticulture services, from pruning to trimming, leaf removal, compost and digestive spreading, and whole vineyard management throughout the country.

2024 will see the business expand once more, with a state-of-the-art purpose built winery in Northamptonshire able to offer wine making services, with an initial capacity of quarter of a million bottles and room to expand in the future.

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Cool Gray 2 U

PMS 1525U

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Strong interest in viticulture services One of this year’s most prominent Vineyard & Winery Show sponsors has amassed 30 years of experience in helping growers select the right site and plant the right vines.

Agrii, the leading agronomy business and sponsor of this year’s impressive tasting glasses, supplied by leading German manufacturer Rastal, has seen remarkable growth over the past three decades.

The company, which describes itself as a “leading viticulture, technology and supply business” has seen interest in its site selection,

assessment and planting expertise grow hand-in-and with the steady expansion of the area now devoted to growing grapes for English Wine.

Agrii’s specialist viticulture team is well placed to serve the growth the sector has seen in recent years. It points out that in the five years to 2022, the area under vines across Britain increased by 74% to 3,928 ha, according to Wine GB, the industry body. It anticipates the sector will maintain the growth of recent years to reach 7,600 ha or more by 2032 – an increase of 95% on 2022.

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Register your FREE ticket at www.vineyardshow.com

2023

GLASSWARE SPONSOR

See us on stand K50

“Across the south and south-east, vines for sparkling wine tend to dominate, but there is growing interest in those varieties suited to still wine across southern England and also further afield. Suffolk is a hotspot for Riesling, for example,” said Ben Brown, Agrii viticulture specialist.

Soil analysis and site assessment is often the first step towards establishing a vineyard.

This typically involves combining physical inspections with actual and historical weather data to provide an informed opinion.

“If you want a vineyard to last 20 years, you need to know your soils and its characteristics.

This analysis determines the rootstock to be used and influences the variety of grape selected. Making good bad decisions later is highly costly, so time and effort invested at the early stages is often worthwhile,” Mr Brown pointed out.

There are many considerations, such as what to plant between the rows that doesn’t harbour pests or disease or negatively affect soil pH. The most suitable options are often soil-type specific, so sound experience is essential to making the best decision.

“The greensands and chalk soils of southern England are particularly well-suited to viticulture. Topography, altitude, aspect and wind exposure are also important, especially to planting direction and row spacing,” Mr Brown went on. “Free-draining sites should be preferred as poorly draining sites increase the risk that roots will sit in water-logged soils which will cause them to die.”

The range of varieties suited to the British climate demonstrates not just the suitability of this country for vines but also the diversity of wines that can be produced. “It’s a case of matching the variety to the terroir of your land, something Agrii has specialised in for more than 30 years,” Mr Brown added.

Agrii has agreed to sponsor the show glasses, which feature the company’s logo as well as that of the Vineyard & Winery Show, for the next three years.

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Specialist legal services for Vineyards & Wineries Agricultural matters Biodiversity Net Gain Borrowing against stored wine Business sale/purchase/transfer/set up Commercial property sales/purchases/leases Contracts advice/drafting/disputes Employment matters Grape broking/growing contracts Land sourcing/sales/purchases Planning permission Tenancy issues Wine storage arrangements

Call us on 0800 84 94 101 Offices across the South East

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Excellence in Electrotechnical & Engineering Services

Knowledge where it counts is critical to providing the right cooling system to ensure produce is kept in excellent condition during storage.

Specialists in controlled atmosphere stores Rapid chilling systems for soft fruit and fresh produce Secondary cooling systems with energy efficient defrosting using air source heat pump technology Retrofitting of existing high cost electrical defrost heaters with air source heat pumps Electrical engineers and contracting Refrigeration and Electrical service, maintenance, and breakdown cover Dave Reynolds Director 07418 005959

www.mayowynnebaxter.co.uk

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Sean Macoy Service Director 07872 557934

Testing and certification to NICEIC Mains power solutions for distribution and installations Temperature controlled wine storage solutions using DX or Secondary refrigeration with heating options Qualified to install EV chargers Refrigeration gas leak detection systems F-gas compliance and record keeping Refrigeration system controls with remote monitoring

Rob Burbridge Director 07858 195633

Paul Kennett F.Inst.R Refrigeration systems 07903 462933

Heather Borland Admin 01622 861989

TEL: 01622 861989

www.orchardcooling.co.uk | info@orchardcooling.co.uk Rumwood Green Farm, Sutton Road, Langley, Maidstone, Kent ME17 3ND

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See us on stand K23

More than just a building Come and visit us at stand K19

Wealden AM has been supplying and managing steel-framed building projects in the South East of England for nearly 30 years. In that time, the company has delivered projects to meet a wide range of needs for agricultural, industrial and commercial customers, a large proportion of them in the wine industry.

The team understand that there is more to a building project than just a building and

prides itself on providing a first-rate customer service and being able to offer a complete building package, from expertise and advice during the planning and design stages through to the supply and management of the construction itself.

Wealden AM’s in-house team provides the variety of skills and necessary enthusiasm to give every project the attention it deserves, working alongside suppliers and contractors to put

together a team best suited to each individual project. This can include planning consultancy, groundworks, all building elements, electrics, white walling and refrigeration.

Located in East Sussex, Wealden AM has satisfied customers throughout Kent and East and West Sussex.

If you have a project in mind that Wealden AM may be able to assist with, visit the team at stand K23.

Automated pest monitoring system Landseer Ltd is a well-established crop protection and or web portal to view daily images and temperature data. As part of horticultural advisory company, dedicated to serving the fresh its service, Landseer provides weekly reports summarising catches produce industry with cost-effective and innovative and weather conditions. It keeps clients informed about Offering a complete package topest Wealden AM have been supplying solutions. local pest situations and offers insights into future customers who are looking for a andover managing steel-framed With 25 years of experience, the Landseerbuilding team is developments using Trapview’s prediction model. Landseer See us carefully thought out,ofwell-designed recognised as a group of industry experts, provides regular maintenance the traps as part of the projects in the South Eastparticularly of England on stand also within the post-harvest sector.

It comprises BASIS certified service. agricultural or industrial building. for over 25 years.

S16 professionals, FACTS advisors, researchers and qualified crop Additionally, Landseer serves as a marketing agent for protection applicators.

Corteva horticultural crop protection products in the UK. It One of the company’s innovative solutions for vine growers is actively participates in trials for promising new products, many of Trapview, an automated pest monitoring system which captures, which are conducted in vineyards across South East England.

Contact: Robert Kendall • Sean • office: 01323 833086 • office@wealdenam.com photographs and automatically identifies variousChaplin vineyard pests.

For more information andemail: a first hand look at Landseer’s traps, Customers can conveniently access their accounts through the app visit us at this year’s Vineyard & Winery Show. www.wealdenam.com

PLAN

DESIGN

BUILD

Proud to design and manufacture, transit and gift packaging for the UK wine industry.

Distributed by

Boxes and Packaging 2023

www.boxesandpackaging.co.uk 46 N O V E M B E R 2 0 2 3 | V I N E YA R D

MAIDSTONE EXHIBITION HALL – K18

www.tonnellerie-rousseau.com

www.cazaux-pumps.com

22 NOVEMBER 2023

2023

Specialist lawyers Those lawyers understand the industry and what makes it so important to the economy of the region. They work hard to get to know each client’s business, regularly visiting the operation and attending many rural events.

WM Law also participates in events alongside other organisations such as the CLA and NFU in

support of the sector.

The rural team has a strong commitment to great client care and an enthusiasm for the sector and can provide expert support to the whole range of clients, whether it’s a large or small family business, a large company or a landed estate.

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2023

Register your FREE ticket at www.vineyardshow.com

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WM Law’s rural business focus is borne out of its very longstanding history of acting for many Kentish farming enterprises over many generations. The sole purpose of the specialist sector focus is to coordinate the team’s resources, contacts and referrers to provide a one-stop-shop for its rural clients.

The specialist lawyers who make up WM Law’s sector team come from a wide range of backgrounds, but all have many years of experience acting for rural business clients.

See us on stand J7

2023

Evolution of new filling technology for wine sector

Evolution BPS is excited to unveil the latest innovation from partner MBF SpA, a world renowned company in the field of innovative bottling solutions for medium and large-sized wine and spirits producers.

MBF has extended its market to smaller wineries with the creation of the new Miniblock. These are monoblocs dedicated to the wine sector which include rinsers, fillers and cappers that do not exceed 3,000 bottles per hour and boast the same advanced technology that characterises the entire MBF range.

To support wineries with lower annual production levels, MBF has created a compact, high-performance machine combining ease of use with minimum maintenance to offer a compact system that is designed to respect the wine as much as possible. Special attention is paid to minimising the increase in dissolved oxygen pick up and maintaining product integrity throughout the filling process.

The MBF Miniblock is equipped with a 316 stainless steel filling valve without a seal at the tip; inert gas injection into the bottle before filling ensures maximum protection from oxygen absorption.

At the capping phase, the Miniblock provides both the single-head

HIRE SPECIALISTS ACROSS THE SOUTH EAST • Toilets & Showers for hire • Large range of Temporary canteens, stores & welfare units • Effluent Tank Emptying • Events also catered for with toilets, chiller & shower trailers

FOUR JAYS GROUP Tel: 01622 843135

enquiries@fourjays.co.uk www.fourjays.co.uk

See us on stand H5 capping turret for straight corks and the single-head for screw caps (standard or StelvinLux).

Different bottle formats can be accommodated, and the Miniblock can be equipped with a range of options. Visit us on stand H5. www.evolutionbps.co.uk

Why feed anything else to your vines?

For outstanding natural results, look no further than Natura Grow Pellets, the plant-based, slow-release fertiliser and soil conditioner.

Its bio-stimulant properties and its organic nature not only feeds the plant and improves plant health but brings enhanced fertility to the soil.

Soil management is key to plant health and yields. Natura Grow is the answer.

95% Dry Organic Matter Clean and easy to apply Application rate: 1te / ha Delivery within 5 working days Contact our National Sales Manager.

Jason Colin: 07340 556832 email: Jason.colin@naturagrow.co.uk

www.naturagrow.co.uk

47 N O V E M B E R 2 0 2 3 | V I N E YA R D

See us on stand K45

Innovative technology

Crawfords and Agwood are excited to present their impressive array of machines and innovations at the Vineyard & Winery Show. As trusted names operating across Essex, Kent, Sussex, Surrey and Hampshire, their stand promises to be a focal point for vineyard and winery business owners.

The star attractions on the joint stand will

be the latest Fendt and Massey Ferguson tractors, known for their precision, power and reliability. These cutting-edge machines are poised to revolutionise vineyard and winery operations, providing efficiency and quality that are second to none.

In addition to tractors, Crawfords and Agwood will also feature a diverse range of supporting brands and equipment, among

which the Andreoli sprayers stand out. These sprayers have earned a sterling reputation for their performance in vineyards, contributing to higher yields and enhanced quality of grape production.

Visitors to their stand can expect to see first-hand the innovative technology and equipment that is transforming the vineyard and winery industry.

UK agents for Oeno Concept Les Pressoirs Coquard TDD Griliat MDC Mignon Développement Conception Cazaux rotoflex TR Equipments

formabuild.co.uk

 Office 01825 371500 � info@formabuild.co.uk  www.formabuild.co.uk

STEEL FRAMED BUILDINGS, RECLADDING, REPAIRS AND GROUNDWORK We specialise in the supply and construction of steel framed buildings. We have a wealth of knowledge and experience in the wine and fruit production sector to complete your new facility Based in the heart of Sussex, covering the South East.

Sussex builders since at least 1605.

Forma offer all aspects of steel framed construction and cladding together with groundworks and electrical fit out if required.

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services

Vineyard & Winery Services We work in the vineyard and winemaking industry, offering full winery set up, maintenance servicing and repairs

100% British designed & built

Over 35 Years experience

Site visits Call to arrange a site survey

Email: wrservices@outlook.com Call: 07743 958884 Visit: www.wrservices.biz WR Services @wrservicesofficial

20 23 2023

Register your FREE ticket at www.vineyardshow.com 2023

Gentle wine pump Pump engineering specialist Vogelsang, is showcasing its Wine Pump at this year’s Vineyard & Winery Show. The Wine Pump has been specially designed and built for the winemaking industry using Vogelsang’s rotary lobe pump expertise, and visitors to the show can better understand its benefits by seeing first-hand how it runs.

Richard Love, area sales manager for Vogelsang, said: “We’re so pleased to be at the Vineyard & Winery Show again this year, this time appearing on Itasca’s stand. We’re starting to see serious interest in the Wine Pump from winemakers who are meticulous about the making and transporting process.

“The beauty of the Wine Pump is its gentle operation. As it is pulsation-free and perfectly still, it carefully moves grapes and wine without shaking and creating foam, reducing the chances of oxygenation of the wine while maintaining the wine’s flavours.”

Available as a portable or stationary unit and built for a variety of uses, the Wine Pump is run in every stage of the winemaking process; moving grapes, must and lees, bottling and transportation.

“We’re looking forward to introducing more people to the Wine Pump at this year’s show and encourage anyone interested in adding an extra gentle pump to their operation to visit us on the Itasca stand,” added Richard.

See us on stand K51

MAP MY VINEYARD

Data-driven insights for wine growers

Utilising cutting-edge sensor technology, we reveal and identify potential issues before they become visible to you

07488 555 444 hello@aerialdata.co.uk www.aerialdata.co.uk Unlock the Potential of your Vineyard Call 07488 555 444

Efficient, prompt and proactive legal advice

Come and see us on stand K27 We have a dedicated team of agricultural and landed estate solicitors who all have a detailed understanding of the issues of relevance to rural landowners.

01732 770660 | www.warners-solicitors.co.uk

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Bell Agricultural Ltd Support That Lasts a Lifetime

Support That Lasts a Lifetime

2023

SEE US ON STAND H11

See us on stand S37

Enhancing online presence UNRIVALLED AGILITY. A RANGE OF HIGHLY CONFIGURABLE SPECIALIST MACHINES.

A RANGE OF PRODUCTS CREATED SPECIFICALLY FOR THE NEEDS OF THE PROFESSIONAL WINEGROWER.

Oak Creative's Partnership with NP Seymour.

In today's digital landscape, a compelling online presence is vital for businesses. NP Seymour Ltd, committed to delivering highquality products and services, recognised the need to overhaul their online presence and turned to Oak Creative, experts in web Ivychurch, Kent TN29 0AW design and branding. www.bellag.co.uk | 01797 344 688 Oak Creative’s redesign project aimed to enhance the NP Seymour website in several key areas. Understanding the company’s business goals and customer personas, ascertaining a clear project brief and A range of yield improving delivering a full redesign were integral aspects of the project.

SOIL SCANNING AND products supplied, delivered and spread to your farm. Addressing the need for change SAMPLING SPECIALISTS

• Ultimate Soil Scanning

Offering 20 years’ experienceThe project has overhauled the website structure and optimised previous navigational issues. Non-user-friendly elements were in soil nutri�onal management streamlined, leading to clean typography, consistent spacing and services tailored for you and clear calls to action. Layout options were introduced for displaying your business. news, products and testimonials, utilising ‘snippets’ to engage users

effectively.

With a website that aligns with their vision and is fully editable, NP Seymour is now poised to manage its website content for customers.

The site is primed for future development and a strong creative partnership has formed with Oak Creative.

A spokesperson for NP Seymour Ltd commented: "Oak Creative understood exactly what we wanted and needed from the site and were very helpful in advising us on what was possible. They suggested a number of design and layout improvements we had not previously considered that have made a big difference. Everything was straightforward and completed on time."

– High definition in-field scanning of major field properties including pH, Organic Matter, Electrical Conductivity and Topography

• Precision Soil Sampling and Mapping

• Biomass Imagery • Standard Soil Sampling

A promising future

– P, K, Mg and pH

• Deep Core Nitrogen Sampling

Soil smart sampling, GPS precision, Veris soil scanning, N Core, Ph, PCN

01233 740247 enquiries@farmimage.co.uk www.farmimage.co.uk

50 N O V E M B E R 2 0 2 3 | V I N E YA R D

01233 740247

The partnership between NP Seymour Ltd and Oak Creative underscores the power of partnering with a branding agency. It highlights the significance of a well-designed website in enhancing user experiences and ultimately contributing to a business's success.

Oak Creative operates as a creative partner with ambitious businesses in the food, drink, agriculture and professional services sector. The professional team uses its brand-building expertise to elevate its clients’ businesses, creating stand out brands in Kent and beyond.

The glass for enjoyment Over the past 100 years, RASTAL has become a highly regarded partner to renowned clients operating in the national and international beverage arena, in the hospitality and catering sector as well as in the wholesale and retail trades.

The family-run enterprise manufactures up to 120 million glasses per year. Numerous well-known brands across the globe rely on RASTAL’s experience and technological expertise in all aspects of brand staging and branded consumer experience.

To help clients find a well-rounded solution, RASTAL offers not only internationally recognised know-how in the field of glassware design, production and finishing, but also an extensive array of services ranging from the sensorial analysis of glasses right through to case-specific logistics solutions.

RASTAL is a family-run business and a global player which boasts traditional craftsmanship and leading-edge manufacturing facilities. It has many years of production experience together with the innovative design spirit of a true industry pioneer and leader.

RASTAL combines apparent opposites into a unique blend of competencies that scores high with clients, consistently and across the board.

See us on stand J17

VISIT US ON

HARVEST Harvest is the time the cream of the crop is chosen, to ensure the finest possible outcome.

STAND H10

We offer placements that are right for the job, right for the culture and right for you.

+44 (0) 1483 893 100 enquiries@carlingpartnership.com carlingpartnership.com

Preferred partner:

Recruitment for the drinks industry

51 N O V E M B E R 2 0 2 3 | V I N E YA R D

2023

22 NOVEMBER 2023

Challenges within the vineyard sector

Azets is one of the UK’s fastest growing business advisory practices, offering national coverage delivered through local partners and teams with a personal touch.

Although Kent has seen significant growth in its wine industry over the past few years, there are several challenges that Kent vineyards may face, and these can vary from year to year. These may include: ◆ Climate variability – England’s climate can be unpredictable, with cooler temperatures and higher rainfall, which makes vineyard management more challenging as vineyards are susceptible to late spring frosts, rain during flowering and cool wet summers which can affect grape ripening and disease pressure. ◆ Pest and disease management – Fungal diseases like downy mildew and powdery mildew can thrive in the damp conditions of Kent. Managing these diseases and pests while minimising chemical intervention is a constant challenge.

◆ Labour shortages – Like many agricultural sectors, the wine industry in Kent can face issues around labour shortages. This can affect the availability of skilled workers for tasks such as pruning, harvesting and vineyard maintenance. ◆ Market competition – Kent vineyards face competition not only from other English wine regions but also from established wine producing regions worldwide. Marketing and differentiating Kent wines in a crowded market can be difficult. ◆ Economic factors – Economic conditions and fluctuations in currency exchange rates can impact the cost of production and the international competitiveness of Kent wines. ◆ Sustainability and environmental concerns – Consumers and regulators are increasingly focused on sustainability and environmental issues. ◆ Regulatory compliance – Compliance with regulations related to wine production, labelling and export can be complex.

See us on stand S22

◆ Vineyard expansion and investment – For vineyards looking to expand, it can be difficult to access funding and investment for land acquisition and infrastructure development. ◆ Changing consumer preferences – Consumer preferences for wine styles and varieties can evolve and vineyards must adapt to meet these changing tastes while maintaining the uniqueness of Kent wines. ◆ Tourism and hospitality – Many Kent vineyards have diversified into wine tourism and hospitality, which brings its own set of hurdles related to staffing, infrastructure and marketing.

The Azets Boost team supports small and medium-sized enterprises with strategy development and advice to boost business performance, while allowing leaders to continue to focus on the day-to-day work.

Speak to a member of the local team at the Vineyard & Winery Show.

DESKTOP www.azets.co.uk ENVELOPE hello@azets.co.uk

Built to the highest specifications

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Steel-framed buildings and groundworks specialists Forma are based in the heart of East Sussex and cover the south east of England.

Forma’s in-house teams have a wealth of experience in steel frame construction, groundworks, cladding, refurbishment and fit outs. The company designs and builds agricultural, equestrian, winery, industrial and storage buildings to the highest specifications in galvanised steel and offers a wide range of cladding options to suit all requirements, from single skin, Plastisol-coated steel sheets to composite sheets and various timber

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cladding styles.

Forma has worked with several wineries in the south east, taking on the complete project from start to finish, including all the required groundworks, building construction, fit out and electrical installation.

“We feel it is essential to visit the site and always offer free site surveys and, if required, elevation drawings of the proposed building.

Following a site survey, a detailed and realistic quotation can then be completed, not an unrealistic internet guess price which doesn’t take into account site conditions, access, foundation requirements, boundary

See us on stand K13

restrictions, cladding variations to suit the local environment, etc,” said managing director Keith Stoner.

“If you are considering a new steel-framed building and/or groundwork project, get in touch with us and book a site visit – or chat to us at the Vineyard & Winery Show.’’

G. J. ELGAR CONSTRUCTION Ltd

Specialist

• Steel frame buildings • Building conversions • Sheeting and cladding • Refurbishment and change of use • Demolition and asbestos removal • Groundworks and drainage

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

Contact us for more information.

• Concrete flooring and external concrete • Concrete frame and steel frame repairs • Internal stainless-steel drainage • Insurance and general repairs • Guttering and repairs

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

Penny Meadmore

Viticultural Consultant for Agrovista UK

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

@AgrovistaFruit

10/23

@AgrovistaUK

www.agrovista.co.uk

Visit us on stand S32 at the Vinyard and Winery show

www.gjelgarconstruction.co.uk

For more information contact us: t: 01233 623739 m: 07860 414227 e: office@gjelgarconstruction.co.uk

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Just as you shape grapes to make wine, we produce your vine plants to create the greatest vineyards from France and elsewhere in the world...

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Being close to the roots of the vine has always inspired us...

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N O V E M B E R 2 0 2 3 | V I N E YA R D 10/10/2023 09:49:41

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See us on stand H11

Versatility and capability Regular exhibitors at the Vineyard & Winery Show Bell Agricultural have responded to the ‘buzz’ around viticulture by expanding their product range.

The well-respected Romney Marsh, Kentbased Same Deutz-Fahr dealership now stocks the Ovlac Reptil 1.6m vineyard cultivator, an ultra-narrow tool which pairs perfectly with the Deutz-Fahr 5105, a specialist vineyard tractor from an impressive manufacturer.

Both the tractor and the cultivator will be on

display at the show as Bell Agricultural reflects the rise and rise of viticulture in the south east by broadening its portfolio of products.

“We’ve been at the show for the past two years highlighting the versatility and capability of the Deutz-Fahr vineyard range and we are very aware of the growing interest in the sector,” explained sales and product support specialist Tom Marshall.

“Ovlac is a leading Spanish manufacturer that offer a high quality, well-built product

and we are proud to be able to display it at the show. The Deutz-Fahr 5105 is the ideal machine to partner it, again offering excellent build quality.

“The tractor can be ordered with independent front axle suspension, so any kit, such as a trimmer, will stay level even if the front of the tractor hits a dip, while mid-mount spools, a front linkage and a front PTO combine to make it ideally suited for vineyard work.”

20 23 2023

Register your FREE ticket at www.vineyardshow.com 2023

Optimising the search process for candidates

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The Carling Partnership Ltd (CPL) is the leading international search company working exclusively within the wine, brewing, distilling, cider and soft drinks industries.

The drinks industry is a growing market internationally, and CPL recognises the demand for professional and talented individuals to help clients meet their goals in a competitive marketplace. Providing a firstclass recruitment service for a wide network of clients, from global and international wine companies to small producers, CPL sources and recruits the talent for the future, specialising in middle to executive level.

To meet the highest standards required by employers in the wine sector,

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See us on stand H10

CPL has the right experience and the extensive network of contacts necessary to optimise the search process for both candidates and companies. Our clients enjoy the advantages of working with a sectorspecialist search company and we help talented and ambitious applicants secure the best opportunities to meet their career plans.

As a small company, CPL is proud of the professional and dedicated service it offers in a highly competitive market. Julie Carling and Penny Zaloumis look forward to meeting visitors to the Vineyard & Winery Show and can be found at Stand H10. www.carlingpartnership.com

22 NOVEMBER 2023

2023

Biologicals offer welcome activity against vine diseases improvement over that of proquinazid, a benchmark for control and may, with the addition of further data, be used to support an application for EAMU in vines.

A previous success was with Botector, the biological fungicide containing Aureobasidium pullans. Its potential came to prominence with soft-fruit where treated crops were found to have a lower incidence of Botrytis than that receiving the industry standard programme.

“The live bacteria in Botector when applied in a preventative manner outcompete the Botrytis fungus on the host plant. It effectively utilises the ‘founder effect’ to colonise the plant to create a shield that Botrytis can’t penetrate,” said Mr Pendergrast.

“Botrytis is a particular concern due to the emergence of populations with reduced sensitivity to multiple fungicides.

Applications of Botector have been found to support the efficacy of conventional fungicides to protect fruit while reducing overall fungicide use.

“We have observed similar efficacy in grapevines as part of a programme against Botrytis,” said Mr Pendergrast.

100

See us on stand K50

Don Pendergrast

Foliar disease severity

Bunch disease severity

Proquinazid (0.25L/ha)

Agrii trial product (2L/ha)

90 Powdery mildew severity (%)

The difficulties in achieving satisfactory control of diseases such as Botrytis cinerea, powdery mildew and downy mildew is placing increasing strain on crop protection programmes. In response, growers and their advisers are looking to other forms of protection – both cultural measures and to fungicides approved in other crops – to protect yields and quality.

For Agrii, the need to find new solutions to a growing list of problems serves to underline the value of its trials programme.

“We look to evaluate new and existing products for use in speciality crops, including grapes, so our agronomists can provide the best and most informed advice based on direct experience,” said Don Pendergrast, Agrii technical manager for non-combinable crops.

With the end of the AHDB Horticulture and the trials it supported that collected the information needed to support applications for Extension of Authorisation for Minor Use (EAMU), it has fallen to Agrii and others to gather this evidence.

“We run trials each year on bush, cane and vine crops where we translate knowledge to growers so as to maintain the advice that supports their future,” said Mr Pendergrast.

This work is ongoing and evolves to reflect changes in disease pressure, the availability in crop protection products and the introduction of new technologies and production methods that might prove beneficial.

“For the past five years our trials have investigated the potential of more than 40 different active substances in various combinations and programmes across a range of situations,” said Mr Pendergrast.

“These trials are targeted at existing gaps in protection and those we foresee over the horizon. They are integral to sustaining our growers for the long-term,” he added.

A recent success has been with a new triazole approved for use in top fruit, (see graph opposite) which shows a reduction in incidence of powdery mildew on the foliar parts of 65% and 57% on the bunches. This is a significant

80 70 60 50 40 30 20 10 0 Untreated

A new azole could fungicide offers superior control to proquinazid, Reference: Agrii, 2023

DESKTOP www.agrii.co.uk ENVELOPE info@agrii.co.uk phone-alt 0845 607 3322 N O V E M B E R 2 0 2 3 | V I N E YA R D

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2023

22 NOVEMBER 2023

Full winery set ups WR Services started working in the UK Wine industry primarily as a service and maintenance company but now offers full winery set ups including bespoke walkways and fabrication in stainless steel and other materials.

After starting as a small business, WR Services has grown over the years and now supports vineyards and wine producers across the country, working alongside French partners

Oeno Concept, manufacturer of Gyropallete systems, TDD, MDC, TR Equipments and Cazaux.

The busy 2023 harvest period has seen WR Services partner with a new supplier. Business owner Wayne Russell is proud to have been named as the sole UK agent for Les Pressoirs Coquard. The team has undertaken extensive training in the Champagne region, working in the factories and Champagne houses alongside the engineers who design, build,

See us on stand S28

and maintain these high-quality presses. The new partnership brings new knowledge and expertise to the UK’s winemakers.

Situated alongside Maxime Poisot from Oeno Concept, the WR Services team is looking forward to seeing customers old and new at the Vineyard & Winery Show 2023.

Sales, installation, maintenance, and repairs.

From grape to glass. WR Services have got it covered.

Integrated pest management solutions See us stand compatible with biological control onK12a

56

Russell IPM Ltd is a leading manufacturer specialising in the development and innovation of integrated pest management solutions, compatible with biological control and including a range of traps, pheromones, lures and adjuvants.

Russell IPM, a UK company with over 30 years of experience in the field, aims to equip growers across the globe with safe, sustainable monitoring tools to provide informed, welltimed decision-making strategies for the prevention of damage by pest species in crops.

Russell Bio Ltd manufactures eco-friendly biological fermentation and formulation products, including bio-stimulants, bio-fertilisers and bio-pesticides.

Russell IOT Ltd is dedicated to the development and manufacture of smart

N O V E M B E R 2 0 2 3 | V I N E YA R D

solutions to monitor pests within agriculture.

Rusell IPM has now launched True Pest, a smart mobile application for highly efficient identification and monitoring of insect pests powered by advanced artificial intelligence technology.

TruePest saves labour, giving growers rapid, real-time and accurate counts of target insects on sticky traps. This gives growers the ability to identify key hot spots and aid decision making and the timing of interventions within their IPM strategy.

To date TruePest can identify, count and record, but will not be limited to, spotted wing drosophila, glasshouse whitefly and thrips.

Contact the team on 01244 281333 or email admin@truepest.co.uk www.truepest.co.uk

IDENTIFY COUNT RECORD

James O’Con

ll ne

Selling grapes to a winery

er Pa r t n Please email James O’Connell for your free Grape Sale Template Contract.

See us on stand K39

The top 10 essential contract terms.

Here’s what you need to know.

1. Get it in writing

Many contractual disagreements happen between people (parties) who genuinely have different recollections/interpretations of the deal struck. Those disputes are often the hardest to resolve as both sides become stubborn in their righteousness and indignation at not being believed. I have also noted, sadly, that when recalling things from memory, people (both the honourable and those less burdened by moral imperative) almost invariably tend to remember things in a way that is (to paraphrase Emperor Hirohito) not necessarily to their disadvantage. But don’t rely on deals hashed out over an extended email correspondence: the ambiguity about the terms agreed – and even whether a deal was finally struck, is always horrendous.

2. Get the parties right

A contract claimed to be between Crescent Farm and River Valley Winery may be unenforceable if Crescent Farm turns out to be just the address of the farmer and River Valley is just a brand name of XYZ Ltd (because neither addresses nor brands can enter into a contract).

3. Check compliance

Is everyone who needs to be licensed by the Food Standards Agency properly licensed?

4. Be 100% clear which grapes are being sold

Specify them – both by type/variety and if relevant location in the vineyard, or percentage of crop or whatever. If selling grapes to more than one winery, who gets priority if there’s a shortfall?

5. Agree acceptability criteria

This covers minimum/maximum tonnage, grape type, grape quality (standards like Brix (sugar), acid, pH, MOG etc.), presence of other material (leaves, stems, insects), defects (disease, bird peck), colour, whether the grapes must/must not have been treated with any oenological product (e.g., sulphite powder), etc.

6. Duration

Are you selling one crop or is it a multi-year deal? If the latter, what is the pricing mechanism for future years? How to cope with varying annual yields?

7. Delivery

When how and where are the grapes delivered? Who is responsible for delivery and who unloads? Who at the winery will decide/sign off on acceptance, how and within what time frame?

8. Price and payment

What, when, how, how much? Are any payments tranched? Are there payments, retentions or expenses to be deducted from the purchase price? Is payment conditional on anything (e.g., testing and acceptance)?

For multi-year deals is the continuation of the contract itself conditional or is purchase of future crops guaranteed? If payment is delayed is late payment interest due?

9. Title and risk

Grapes are easily damaged beyond use. When does responsibility for damage (risk) pass from grower to winery? What if a force majeure (act of God) event occurs? When does ownership (title) transfer – on delivery, after acceptance or upon payment?

10. Remedies and dispute resolution

What happens if something goes wrong? Is there an obligatory senior management discussion/mediation, or do you have arbitration or just leave it to the disgruntled party to bring a court claim? What happens if the dispute is not enough to kill the deal, e.g., a portion of the grapes delivered are unacceptable, but most are okay?

The above topics should be addressed in every contract, even if just to confirm a negative (because, at law, if a matter is not mentioned that just allows all sides to be creative about their claimed rights and obligations on the matter in question). Do bear in mind however that every deal has unique characteristics, and they should be recorded as well.

DESKTOP www.mayowynnebaxter.co.uk ENVELOPE joconnell@mayowynnebaxter.co.uk phone-alt 0800 84 94 101 N O V E M B E R 2 0 2 3 | V I N E YA R D

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See us on stand S29

Leading grapevine nursery The Velletaz Group is one of the leading grapevine nurseries in France, priding itself on keeping close control over the whole production process to ensure vines reach the grower in peak condition.

The family nursery guarantees the best physical and phytosanitary quality of its vines by keeping the whole process in house, using the expertise handed down through the past three generations.

"We're more than just a nursery – we're

a producer," explained the Velletaz Group’s manager Sébastien Velletaz. "Keeping total control over our production is our family's way of adding value by bringing you excellence in the supply of your vine plants."

The nursery produces more than 16 million plants annually and has supplied more than 4,000 satisfied winegrowers over the years.

The Velletaz Group prides itself on delivering high quality vines using certified plant material from clonal selection and guaranteed free of

viruses, using its own equipment for hot water treatment. It guarantees total traceability and transparency across its huge range of varieties, which includes 600 possible blends.

"Our vision is to provide quality grapevines, relevant to the terroir and production targets for each vinegower, together with a personalised follow-up service and recognised international logistics," added Sébastien.

Speak to the Velletaz Group team at the Vineyard & Winery Show.

supply and spread Lime, Compost, Organic

GENTLY PUMPING QUALITY

Fertilisers throughout the South East.

Using spreaders of all sizes to meet all field situations.

POWERFUL AND VERSATILE PUMPS FOR ALL WINEMAKING PROCESSES At Vogelsang, we never lose sight of what matters to you: For special requirements of economythe and ease of use.

As innovators in the field of pumping techniques, we have developed a winemaking, Vogelsang offers pump especially for the winemaking industry to help move liquids and without losing any vital flavour and quality of the wine. asolidsvariety of pump solutions for The compact, intelligently designed rotary lobe wine pump is created grapes, must, andthrough wine.

Due to the specifically to reduce wine oxygenation its quiet and gentle operation, and is ideal for recirculation or pumping to and from the cellar, characteristics our rotary lobe and use in transportation, storageof and bottling.

Grapes, seeds, must and wine, everything remains unchanged during pumps, the sensitive grapes and the transport process, for the highest quality of the final product. must can be conveyed gently.

VOGELSANG – LEADING IN TECHNOLOGY Contact person: Richard Love Mobile: +44 7765 902140 | richard.love@vogelsang.info vogelsang.info

58 N O V E M B E R 2 0 2 3 | V I N E YA R D

01797 01797 252298 252298 andrew@bourne.uk.com andrew@bourne.uk.com

Word-of-mouth recommendation Building specialist G J Elgar Construction is a first-time exhibitor at this year’s Vineyard & Winery Show, reflecting the Kent-based company’s growing involvement in the world of viticulture.

G J Elgar Construction made a mark on this rapidly growing sector when it built the winery for the Streat, Sussex-based Artelium Wine Estate, a project which required a range of skills as the team set about converting an existing building.

With over 30 years’ experience in the agricultural and industrial sectors, the company began work on the project in 2021, stripping the old asbestos fibre cement roofing material using trained and certified staff.

“We then removed the existing single skin sheets from the walls and stacked them for the clients to re-sell after pointing out that the sheets were valuable and could offset the cost of the project,” explained director Neil Elliott.

“We then supplied and installed 120mm thick composite roof sheets and 80mm thick wall sheets that gave our client the U-values they needed to keep the wine at the correct temperature.”

G J Elgar Construction then supplied and fitted concrete wall panelling and installed the high-spec stainless steel drainage needed for the wine-making equipment. “This was a bit of a challenge because of the geography of the building so we needed to alter a number of levels to meet the customer’s requirement 100%,” Neil added.

Since completing the winery for Artelium, G J Elgar Construction has built another winery in Ham Street near Ashford for “another satisfied customer” and has picked up another order for a winery in East Sussex.

“Our growth in this area is down to word-of-mouth recommendation and the satisfaction we have given our customers,” Neil added. “We are committed to delivering quality buildings for wine makers throughout the South East and making the most of the upsurge in viticulture in this part of the world.”

Artificial Intelligence Smart Pest Monitoring IDENTIFY COUNT RECORD

T.: +44(0) 1244 281 333 E-mail: info@russellipm.com www.truepest.co.uk

See our success stories

See us on stand J20 Our creative know-how and brand building expertise will help transform your business.

FoodE is Oak Creative’s e-commerce platform for food and drink businesses. Book a demo to see how FoodE will grow your online sales at getfoode.com

01303812848 www.oakcreative.co.uk www.getfoode.com

59 N O V E M B E R 2 0 2 3 | V I N E YA R D

2023

See us on stand H14

Impressive results

After a busy year demonstrating and supplying New Holland, Clemens and Berthoud machinery to vineyards across the South and South East, Haynes Agri is looking forward to exhibiting at the Vineyard & Winery show.

Central to the dealership’s stand will be a New Holland Braud 9070L Grape Harvester. The UK’s first demonstration machine, it has been put through its paces on in vineyards and fields across the region, tackling both grapes and blackcurrants with impressive results.

Complementing the harvester will be New Holland T4 speciality tractors, with both N and V variants now featuring the all-new cab.

See us on stand K19

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These have been received well by new and prospective owners alike, while the stand will also sport a range of Clemens foliage management and under-vine cultivation tools.

Although just a small selection of the Clemens range, the Pre-Pruner, Multiclean and Radius have proved very popular and can be fitted in a variety of configurations, delivering a bespoke solution for each vineyard.

Fruit and Vine specialists Richard and Matt will be on hand and more than happy to talk through any aspect of the Haynes product ranges throughout the day, so please do come and say hello.

Bespoke packages for soil nutrition management Farm Image offers bespoke packages for soil nutrition management based on the results of soil scanning and sampling.

The scanning service allows farmers and growers to manage variability in the field by collecting electroconductivity, organic matter and topography data that allows Farm Image to map the unique yield environments, and is ideal for nutrient management planning. The maps generated can be used to manage areas for soil sampling.

Farm Image offers soil sampling, analysis, and mapping, which is ideal for vineyard management. Soil Sampling is essential to

ensure the soil can provide the optimum nutrition to support maximum crop yield potential.

With this in mind, Farm Image has recently added another dimension to precision sampling; all soil sampling is now carried out using an automatic Wintex sampler that can sample multiple layers of the soil and separate into individual profiles, such as the surface layer and sublayer.

Farm Image’s online portal, SoilSmart, allows farmers and growers to view all soil data, create and control variable rate or spot application files and view satellite and drone imagery.

Six innovative French suppliers Inno’vin, the only vine and wine innovation cluster in France, supports networking, innovation and business development throughout the wine industry’s ecosystem.

At this year’s Vineyard & Winery Show, the Bordeaux and Cognacbased cluster will be showcasing the expertise of six innovative French supplier companies on stand H7. From the vineyard to the cellar and on to the market, these key players offer turnkey solutions for all grape and wine production needs. ◆ In the cellar, create perfect terroir-driven and fruit-forward wines with Biopythos’ ceramic and porcelain eggs for winemaking and ageing with controlled oxygen supply. ◆ Parsec’s overall oenological control systems and micro-oxygenation allow the production of quality wines, thanks to impressive

See us on stand H7

technology and complete control of vinification. ◆ Discover the energy optimisation solutions and qualitative benefits of CO2 Winery, a method for capturing and reusing carbon in the winemaking process. ◆ Laboratoires Dubernet & SRDV provide innovative, highperformance analyses and a consulting service for the entire production process, from the vine to the bottle. ◆ RVS Consultants Viticoles present an overall agroecological approach through technical consulting, with a specificity of optimising inputs with geolocated vigour mapping. ◆ EtOH supports companies in the wine sector with digital transformation and task optimisation, improving corporate social responsibility performance in the winery.

Delivering the most efficient equipment It has never been more important for businesses to be energy efficient, both to highlight their environmental credentials and to offset the huge rise in energy costs affecting all consumers.

It’s an area that’s always been important to the team at Orchard Cooling Ltd, the Langley, Maidstone-based refrigeration company with a focus on delivering the most efficient equipment possible on new cold storage and controlled atmosphere installations.

Orchard Cooling developed and trialled an innovative approach to defrosting cold store coolers some four or five years back.

The warm fluid defrosting system, tweaked even further ‘in the field’ over the past year, uses air source heat pump technology which cuts

the cost of defrosting coolers by as much as 80%. It is vitally important to incorporate this new concept in any new glycol cooling systems working on chill storage or chill process.

While supporting the larger players in the top fruit world, Orchard Cooling is also making its mark among businesses in the rapidly expanding world of viticulture.

Orchard Cooling has an in-house service and maintenance team that can provide out-of-hours backup when required and focuses on using eco-friendly secondary refrigeration systems. The company can still install direct expansion (DX) refrigeration systems using modern, more efficient refrigerants.

See us on stand K40

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2023

22 NOVEMBER 2023

Integrated farm management Agrovista UK is a provider of agronomy and management advice, precision services and inputs to farmers and growers across the whole of the UK. The fruit team supports growers of vines, tree fruits and soft fruits with in-depth industry knowledge aimed at helping them attain optimum yields and quality. Agrovista UK has championed integrated farm management (IPM) for some time and is considered to be a leader in this area, with the only LEAF accredited fruit agronomist in the UK as the company’s technical lead.

Agrovista UK can provide as much, or as little, input as required, from site selection, variety choice, planting guidance and canopy

management to pest and disease monitoring and control, soil and tissue analysis, nutritional advice and pre-harvest assessment.

The rural consultancy team can help growers navigate the new world of the Sustainable Farming Initiative, making sure they are aware of all the support that is available to farmers across the UK. Agrovista weather stations offer growers the chance to plan for, and monitor, weather events, and include pest and disease prediction models to support crop protection decisions.

Whether you are growing a conventional, organic or biodynamic crop, Agrovista UK would be happy to discuss what services their team can offer.

© COPYRIGHT VETRERIA ETRUSCA S.p.A., 2021

See us on stand S32

A glass maker with a difference

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Vetreria Etrusca Sustainable and Recyclable by Design.

Vetreria Etrusca is a glass maker with a investments in sustainability and the difference, more than 100 years old but environment at their factory, backed up by with a thoroughly up-to-date outlook, certification to prove their commitment. using the latest technology to create Whether you are looking for a bottle for containers from a material mankind has traditional method, sparkling or still wine or been using for millennia. you want to make a statement with your own Along with a comprehensive catalogue of bottle, Vetreria Etrusca can find the right one beautiful designs, Vetreria Etrusca offers for you. bespoke and personalised bottles and A vintage advert for Vetreria Etrusca has the flexibility to make small minimum quantities while also being big enough to be able to grow production to meet your needs.

Vetreria Etrusca’s three glass colours display the company’s heritage from the famous Tuscan “Fiasco” which appears in medieval frescos in churches in Florence.

The company offer its traditional half white colour, through sparkling clear extra white flint to its signature antique green VerdEtrusco, which features at least 80% See us recycled glass. on stand As a family business, Vetreria Etrusca VE_Wineyard and show_Quarter page portrait133x93.indd 1 S25 is concerned for the future of the planet and acts upon this with huge

N O V E M B E R 2 0 2 3 | V I N E YA R D

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discovered To be discovered ToTo bebe discovered standH13 H13 stand stand H13

EST. 1984

Equipping the Nation’s Craft Breweries

2023

22 NOVEMBER 2023

Growing UK wine, one vine at a time

VineWorks is the UK’s leading vineyard establishment company, offering a full range of viticultural services to support each and every vineyard’s needs.

Since 2006, VineWorks has established over 300 vineyards, planted more than 4.5 million vines, installed over one million posts and handharvested thousands of tons of grapes.

Our experienced viticultural team provides year-round service packages offering tailored support, tuition and management.

VineWorks is one of the UK's first certified vine importers, ensuring our vines are registered and receive approved plant passports.

Every new vineyard is started with a site evaluation and a viticultural suitability report which analyses factors such as soil type, aspect and climatic condition.

Precision practices are core to the work. The VineWorks team uses GPS-guided planting and post installation machines to establish

See us on stand K29 vineyards to the highest standard.

To support customers, the online retail shop offers a full range of vineyard products from complete trellising materials such as Hadley posts, Gripple anchors and Bekaert wire through to supplementary items necessary for maintaining the highest quality vineyard.

Drop by their stand to meet the VineWorks team or visit www.vine-works.com

us The most technically advanced onSeestand K37 cork of its generation

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Bourrassé leads the way in cork closures, achieving high standards by keeping the whole process in house, from harvesting the cork through to marketing a range of end products that includes RUBI CRISTAL®, the most technically advanced stopper of its generation.

Bourrassé, the world’s second largest buyer of cork from the forest, prepares the material and then manufactures a large range of quality closure solutions. Each stage is carefully controlled, with the company taking great care to ensure it fully complies with, or exceeds, specifications.

As part of its unwavering focus on excellence, Bourrassé has its sights permanently set on controlling aromatic profile. That focus means it provides increasingly reliable, high quality solutions that ensure an organoleptically neutral closure that preserves the integrity of the wine and offers the right level of permeability. It is that consistent, controlled performance that makes Bourrassé stand out from the crowd.

Within its range of technical closures, RUBI CRISTAL® is the most advanced of its generation.

N O V E M B E R 2 0 2 3 | V I N E YA R D

The closure is de-aromatised using the nextgeneration supercritical CO2 process. CRISTAL® adds the finishing touch to the control of aromatic profile and guarantees that every closure is taste-free.

The CRISTAL® formula is based on just two ingredients and is made up of 96% microgranules and a neutral binding agent that preserves the functions of the cork material. Its absolute neutrality and manufacturing process using individual moulds ensures consistency from one bottle to the next, making it a precise ally for wine.

Supplied in a range of three, five and 10-year storage capacities with controlled permeability, RUBI CRISTAL® adapts to the style of each wine, making it a winemaking partner that delivers great performance from a natural product.

nGTUnnEL&ShELTERhaRVESTi LTER ViSiT Vi SiTPRUninG&FRUiTTo US on S STand Tand S4 RVESTinG TUnnEL&ShELTER haR anTinG&GRoWinG on ThE ThE 22nd n oVEMBER noVEMBER nG&FRUiTTooLS LTER haRVESTinG TUnnEL&ShEL LTERhaRVESTinG haRVESTin TUnnEL&ShELTERhaRVESTin nGTUnnEL&ShELTER TERPRUninG&FRUiTTo VESTinG TUnnEL&ShELTER haRV anTinG&GRoWinG G&FRUiTTooLS TER haRVESTinG TUnnEL&ShELT TERhaRVESTinG

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Tying Machines

PLanTinG

Wireless Shears

Electrocoup Shears Pruning Snips

Red Gorilla Tubs, Buckets & More!

Vine Protection Systems

Ultimate Posts for Vineyard Support

01304 842280 www.agricareuk.com sales@agricareuk.com Agricare UK Ltd, Cooting Road, Aylesham Industrial Estate, Canterbury, Kent CT3 3EP

2023

22 NOVEMBER 2023

What to expect A selection of photos from the 2022 Show.

66

67

AGRONOMY DIARY

Rob S

ders un

Downy mildew and SWD lessons learned

a

Ch r is

The unsettled summer followed by a warm, humid start to autumn, has caused extremely high Downy mildew pressure throughout much of this season, plus a late surge of Spotted-Winged Drosophila (SWD).

Minimising disease carryover

Taking Downy mildew first. Many growers managed to keep the disease under control with good canopy management and welltimed fungicides. However, it did quickly flare up where sprays got disrupted due to the weather, or once fungicides had to stop being used due to the required harvest intervals on certain products.

The question now is what this means for disease risk going into next year. Crop pathology research shows a clear correlation between high levels of spore loading in one season and heightened disease risk the following year, so we must take steps to minimise disease carryover into next year.

Downy mildew spores, from fallen leaves, fruit and other infected plant material, overwinter in the soil and litter layer beneath vines, so strict vineyard hygiene will help reduce spore loading going into winter, ideally removing and burning plant material.

Of course that is not always possible on larger sites, and even where material is destroyed, there is still likely to be a high level of inoculum remaining in and around vines from spores that have already fallen onto the soil surface.

A post-harvest copper application is useful for managing risk, although there are two schools of thought in terms of the optimum

68

timing. One is to apply copper soon after picking, to target the conidia spores present on leaves before they form closed fruiting structures called cleistothecia, which can be harder to control.

The alternative is to delay application until after leaf fall, thereby improving spray penetration onto the stems rather than the leaves, keeping stems mould-free while lignifying. There are pros and cons to both options, such as the risk of weather deteriorating before later sprays are applied, and the fact that much of the material will be pruned out over winter anyway. Equally, for early sprays, there is research suggesting copper may affect leaf breakdown by earthworms. It is therefore best to discuss the options with your agronomist.

Either way, Downy mildew risk is likely to be high going into 2024, so chemical and cultural control programmes will have to start early to stay ahead of any heightened infection risk.

SWD

Another talking point has been Spottedwinged drosophila (SWD), which has been reported in several crops around the country, including some well outside traditional hotspot areas in the south east.

Monitoring data shows numbers were actually at an eight-year low back in August, however last month’s warmth and humidity favoured a late rally, with untreated Pinot particularly affected, possibly because the pest is attracted to its sweet, red grapes.

SWD infection damages fruit, and plays an important role in spreading the bacteria involved in sour rot development, and

keeping infection sites active - the resulting vinegar smell often attracts more SWD, which spread the problem further. This can have knock-on consequences for juice quality and the wine production process.

With a limited insecticide armoury available, and restrictive harvest intervals on key products, controlling SWD right up to harvest is a challenge that more growers may have to contend with in the future.

In-season monitoring is key to assessing the risks on individual sites, but still comparatively few growers do this.

Alongside in-field monitoring traps, there are several virtual risk forecasts available, including the Omnia pest modelling service.

Colour change clues

Finally, as leaves change colour and start to fall, it may be worth just looking to see if there are any obvious differences in senescence and defoliation - beyond the natural variations that always exist - that could indicate an underlying issue with soil health, nutrition, or rooting.

A few sites showed some premature leaf yellowing earlier this year, which may have been a consequence of last year’s drought damaging some of the surface feeder roots, meaning vines were less able to extract nutrients from that zone. Roots should recover, but it’s worth keeping an eye on any affected areas.

Other sites may have different nutritional issues, so identifying suspect areas and prioritising those for more detailed soil testing over the winter could be more effective than following the standard “W-pattern” soil sampling protocol.

DESKTOP www.hlhltd.co.uk ENVELOPE information@hlhltd.co.uk phone-alt 01945 461177 N O V E M B E R 2 0 2 3 | V I N E YA R D

Cooper

With picking almost complete in most areas, Hutchinsons agronomists Rob Saunders and Chris Cooper look back at what we can learn from two big talking points in the 2023 season; Downy mildew and SWD.

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EDUCATION

Harvest 2023 This year’s take outs from our 2023 harvest,

by Vineyard Instructor Tom Newman.

Photos: Sarah Binns

The 2023 season has proven itself to be one of mixed fortunes. Many are struggling with large clusters, and large yields, but are having to deal with the usual suspects of mildews and Botrytis, and with reaching adequate maturity levels. Whilst others are celebrating a bumper crop!

The season started well at the Plumpton College Rock Lodge site, budburst across all varieties was pretty much in keeping with the yearly average. The reasonable weather continued into late spring, with no frost, providing good conditions for flowering. July however, turned out to be overcast and wet, and this continued into August. A damp and dull summer.

For many the dreaded Downy mildew started to cause problems, as had been seen across Europe earlier in the year. Mild and humid conditions brought on by the overcast skies providing ideal conditions. Some good news though, in that although ideal conditions for Downy, the lack of long periods of hot sunshine did mean that Powdery mildew was not much of a worry this year.

Things brightened up as we entered September and a last minute, mini-Indian

70

summer, was much needed. Veraison and ripening was increased and I am sure that some vineyards, lucky enough to be in a good spot, will be celebrating a plentiful and healthy harvest!

A final sting in the tail, which given the overcast summer was not really a surprise, the emergence of plague proportions of Spotted Wing Drosophila (SWD) at the beginning of October. The heavy rain mid-September led to some berry splitting which attracted the pest into the fruit zone, and given that a single female can lay over 300 eggs, and that those eggs take little more than a week to hatch into adults. We had put out all the food traps that we have, and having been insecticide free for six years now, we have a healthy number of beneficial predatory creatures to help out, but the little blighters still made a sustained attack on the Pinot noir – so we harvested it as quick as we could!

Overall, not a bad year for Rock Lodge. Six years with zero herbicide and insecticide use, no Downy mildew all season, very little Powdery Mildew and very little Botrytis (so far) a good yield albeit a touch under ripe, in fact all was looking good if it wasn’t for that pesky fruit fly…

Tom Newham Do you want to find out more and learn from Tom and our expert lecturers at Plumpton to brush up your skills, or you know someone who is interested in a career change in the wine production or business industry?

Please do get in touch, we have lots of options and happy to help.

DESKTOP www.plumpton.ac.uk Envelope wine@plumpton.ac.uk INSTAGRAM @plumptonwine N O V E M B E R 2 0 2 3 | V I N E YA R D

THE VINE POST

The first step is to contact a viticulture consultant and provide an outline of the land you think is suitable. At VineWorks, once we have completed some preliminary work using topographical and mapping software, one of our team will conduct a visual site assessment with you.

If everything looks positive, the next step would be to undertake a detailed site evaluation, determining soil type, aspect, climatic conditions and so on. From this a viticultural suitability report is written giving you all the information you require to make the best decisions for your venture, whether you wish to specialise in still or sparkling wine, produce the wine yourself or become a contract grower. The survey enables the consultant to recommend the grape varieties to grow that will ripen successfully on your land.

Designing your vineyard (steps 6-10)

Your consultant will help you design and build your vineyard. For instance, at VineWorks we can source everything you need from vines to trellis materials and provide the expert teams to complete the installation. Your consultant should guide you through the necessary preparations required prior to planting, including liaising with an agronomist who will analyse

1

Discuss your land with us

2

Get in touch with VineWorks

9 Calculate planting density

Source your vines

10

Graphic: Daria Szotek, Social for Good

3

Start ground preparation

your soil results and advise on any nutrient adjustments, calculate planting density and recommend a trellising system based on your end objectives.

Installation (steps 11-13)

Your consultant will help source appropriate vines for you to plant from a certified vine importer to ensure your vines are registered and receive approved plant passports sourced from vine nurseries in Europe.

Planting your vineyard requires precision, which is why we use Global Positioning System (GPS) guided planting machines. GPS planting allows us to precisely plant the field to an agreed specification and vine density ensuring uniform rows and the maximum area utilised.

Next steps (steps 14-15)

After your vines are planted and trellising is installed, you will need to have a plan for the ongoing seasonal maintenance of your vineyard (e.g., bud rubbing, pruning, harvesting). How you manage this will depend on your experience and capacity. You may have the means to do all or some of this work yourself, or you might wish to secure the services of a viticulture company. At VineWorks, we offer a range of viticultural consultancy packages and vineyard operations tailored to suit the individual needs of the client.

Choosing who to partner with when establishing a vineyard successfully and correctly is an important decision. It's a lengthy process which requires expertise, experience and strong customer focus.

Here at VineWorks we work to achieve the best outcome for both customer and industry one vine at a time.

Detailed site evaluation

4

Meet on site for a visual site assessment

11

Establ ish ment

Let’s get started (steps 1-5)

5

Decide what the vineyard will produce

13 Plant the vineyard

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6

Analyse soil & climate

Plan your trellising

12

a rd

VineWorks has been planting vineyards in the UK for over 17 years.

Our experience and attention to detail has positioned us as market leaders in cool climate vineyard establishment. We’ve created this simple graphic which timelines the typical vineyard establishment project.

W i

A timeline for establishing a vineyard

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ower Head of V M in l

Manage your vineyard with the right tools & staff

14

Meet the winemaker

8

Build a business plan

15 Be a part of the increasingly successful and pioneering British wine industry!

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Financing your vineyard or winery

a

LEGAL

The key points when borrowing money from a lender to buy a vineyard and/or winery.

One way of financing the purchase of your vineyard and/or winery is to borrow money from a lender. This article gives you an insight into how lenders look at these situations so you can be prepared.

Why is the lender asking for a ‘fixed charge’ on my property?

If you are borrowing money to buy a Vineyard the lender will want to protect their investment. Lenders can accomplish this by taking a fixed charge (which is like a mortgage) over your property as it will be the most valuable asset you own and it cannot move or disappear (like machinery or wine in barrels).

Another reason for taking a fixed charge is to do with the order of payouts if you go bust. If you are a company that goes under – the lender with the fixed charge can leap-frog everyone else, including shareholders and other unsecured creditors (such as your suppliers with unpaid invoices), to the top of the payout list. It is an attractive place for lenders to sit.

A fixed charge also means the Lender has control and you cannot for example, develop the property (such as add a winery) or grant any leases without the lender’s consent. As always, the lender is protecting their money so they do not want you to do something which could lower the value of the property.

In addition to the fixed and sometime floating charge, the lender may look for other ways to protect their money. The ones I most frequently see are ‘Guarantees’ where a person or company/partnership guarantees the debt of the borrower. Typically this means if the borrower defaults on their loan then the guarantor must step in and pay the lender instead.

Why is the lender asking for a ‘floating charge’?

What happens if I can’t pay my lender back?

The law loves its quirky names. A floating charge does what is says on the tin – it ‘floats’ above all your assets like a cloud – present but not attached to your assets. This includes your property, your stock, machinery, cash in the bank etc. as well as anything you acquire in the future so long as the floating charge is in place. Only companies and partnerships can give floating charges (also called ‘debentures’).

Floating charges exist because some assets need to come in and out (such as your stock) and the floating charge means you can trade without having to run to your Lender each time. If you default on your loan the charge stops ‘floating’ and instead drops and ‘fixes’ onto your assets on that date.

Some lenders understand that those in the agricultural arena are not comfortable with giving floating charges and will not ask for this as part of the security.

What other security could the lender want?

‘The House always Wins’ – and in this case the lender is the house.

The best (and usual case) is the loan continues without a hitch and the borrower can make their monthly payments. If the borrower defaults on the loan or goes bust – the lender can enforce their security, take possession of the property (and other assets), and sell the property to pay off their loan. If there is an issue, they can turn to the guarantee and have that individual or entity pay out instead. They have several options.

The takeaway

In most cases, the loan proceeds without any issues but if you are looking to buy a vineyard or winery using a lender it is good to know what types of security the lender may want from you.

This article does not constitute legal advice.

LOOKING FOR LEGAL ADVICE? Please get in touch and I’ll be happy to have a chat.

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A VITICULTURIST 'S DIARY

Unusual growing season with challenging outcome

"It has been very intense". So said a wine making colleague here in the Pfalz, Germany in the week after the harvest ended. A delicate yet broad understatement I thought.

Just a week prior to the start of the harvest I heard from a friend whose regular cellarhand had taken a fall, resulting in a broken wrist.

So I made apologies to my expected employer, (who was in a position where I could leave him at short notice,) and agreed to travel over to another village for the duration.

This has been an unusual growing season, the outcome being a series of unusual challenges.

I hear mixed reviews coming out of the UK so this was perhaps a northern European set of circumstances. Several events occurred here that gave rise to our problems.

Whilst the jury is still out regarding the impact from varying management strategies, nature

came in with circumstances that on occasions gave rise to insurmountable difficulties. In places these troubles were widespread.

In the middle of summer, just after flowering had run its course, there were several weeks of wet and warm weather patterns sweeping through the region. Naturally this gave rise to some difficulties for vineyard managers, but it also was an excellent period for initial berry growth. This set one of the stages for future problems – massive yields.

This is a region of mixed field vegetable growing, and across a range of crops including those summer harvest salad type crops. Whilst you might not think that these crops give rise to potential 'cross over' issues to vines, they very probably harbour early generations of fruit fly populations. I've seen this previously whilst working in a winery adjacent to outside, field grown tomatoes, but I wasn't expecting

problems here.

Heavy fruit set in grapes also gives rise to the increased incidence of one bunch lying directly on another. Sometimes with a leaf or two between them. Disasterous where rots are inevitable.

The soil had retained enough moisture so come veraison the berries swelled up and perhaps way beyond that which is normal.

Whilst a double size of crop might sound beneficial to those that only seek high yields, the problems quickly started to multiply.

In some varieties more than others, but in general all around.

The weather was incredibly warm – day and night. In simple terms this was heading towards large crops, but very low sugar levels – ripening across all varieties came upon us very fast. Surprisingly given the size of most crops the acid level was low (possibly a result

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

74 N O V E M B E R 2 0 2 3 | V I N E YA R D

A VITICULTURIST 'S DIARY of warm nights). Then the rot set in.

Surprisingly in general the leaves were in good condition, but perhaps any productive functioning from the leaves was beginning to be 'too little-too late'. I have never experienced sour rot like this, but we all knew that there is not much you can do once the influence of this vinegar taint gets into the cellar.

Such are the mixed joys of mechanical harvesting.

Warmth and sufficient moisture in the canopy between the bunches, being a perfect breeding ground for the vinegar fly.

Some of the earlier varieties developed a high proportion of bunches that simply rotted out. That is to say that whilst they looked like a complete bunch of grapes, a light tan brown tint to the skin colour indicated that the berries were simply empty. Our management policy here was to cut them off, and preferably the day before the harvester arrived.

Not so easy to see in early ripening 'gris' coloured varieties like Grauburgunder.

And so it was that I went to the cellar in the morning and did a little work, and then headed out to the soon to be harvested block for tomorrow. Here I joined the father of the present winemaker and we raced up and

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down the rows cutting free this rancid mess, all the while I listened to him mutter "I've never seen anything like this in my life". He is 88 years old.

And then back to the cellar…

And then back to the vines...

We got some of the grapes in quite quickly and early, and given that their natural acid was not too high these gave some chance to on sell some of the juice to the large company Sekt makers. However they quickly had too much to wish for more.

So our assessment for the remaining, (and we started with 12ha,) had to consider the 'worst of the evils'.

Interestingly differing varieties suffered from differing ailments, where, for example, the Muller-Thurgau quickly got a lot of late season Oidium around some of the bunches, where Oidium, in any form, is very undesirable in the grape juice.

Ortega was riddled with Botrytis, and was very heavy cropped. Somehow the vine was able to decide which bunch's it was simply going to abandon and ripen no further, so there were also whole bunch's with wickedly high acid levels, and a horrible taste.

Other varieties developed a form of

'shanking' where the bottom third of some bunches developed dry, wizened lifeless stalks resulting in a bunch with a proportion of unworkable grapes; not to be picked.

This might in part have stemmed from a magnesium limitation, and this could possibly have been influenced by rootstock choice.

Nowhere were any of the red varieties ever going to get to a level of ripeness where a red wine was possible.

Yes a few smaller batch of rose were made, along with a lot of 'Blanc de Noir'. Out of close to a dozen varieties we got down to the difficult decision...which blocks to simply abandon.

This was the expected good result from a warm year… Yet all was not impossible and as we know, what is a little low ripeness where a bag of crystal sunshine can brighten our evenings.

Even with alarming rises in the price of sugar, sales were high, and the resulting wines can be hoped to be presentable enough. Certainly I'm pleased with some of the Riesling, Muskateller, and even a tank of Sauvignon.

However like my friend indicated, it was tiring, very very tiring; but I learnt a lot and all is well.

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HARVEST

H ra

adla nd

The logistics of harvest

La u

I’ve always loved harvest time. That’s one of the benefits of working in and around the wine industry, without actually having the responsibility of my own vineyard or winery.

I see the complex and often difficult decisions that vineyard managers have to make and understand the huge logistical challenges that vineyards face at harvest. But I am still blessed with the freedom to entertain mostly romantic notions as the sugar levels reach their optimum point. I have the time to enjoy the first touches of yellow and red appearing on the leaves of the vines, as they still hang heavy with fruit. Savour the cool morning air, that is bracing as the sun rises from behind verdant hills. Stomp my feet through grass heavy with dew on my way to pick.

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Bantham Vineyard, Devon

I have volunteered at harvest every year since 2015. Sadly, I don’t have as much time available as I once did, but I always make sure that I put in at least one day. As you can probably guess, I adore it, despite the sore back that inevitably follows for me! It’s my very small token, a way of giving something back to this wonderful industry.

With a busy family and working life, my time is probably the most valuable thing I have to give. Like most vineyard volunteers, I get a lot from the experience and don’t have any expectations of repayment in kind. But nonetheless, it really jumped out at me when I recently saw

a vineyard’s call for volunteers that offered a discounted wine tasting session at the end, with 20% off the regular price.

Don’t get me wrong, these volunteers were being offered a great day, being well looked after. There was the ubiquitous croissant on arrival before the safety briefing, and a nice lunch at the end with a glass of sparkling wine thrown into the bargain.

You certainly wouldn’t leave hungry, especially with a relatively short shift of just 3.5 hours picking. But it just struck me as strange to ask people for help and then try to sell them a ticket. I think it’s a great idea to give volunteers the opportunity to try the wines they are supporting, but why not just crack two bottles at lunch rather than one?

Perhaps I’m being too harsh and they are simply making the most of a cross-marketing opportunity. Either way, it got me wondering about how vineyards around the country manage their harvest teams. Most of my experience has been gathered at Rothley Wine Estate in Leicestershire. For seven years in a row, I helped out there, so it’s quite possible that my expectations have been cemented by the luxurious treatment I received there. I determined to find out how volunteers, paid staff and machine harvesting are managed around England and Wales to see how << the experiences compare.

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HARVEST

Important to treat volunteers as guests Volunteer pickers: Rothley Wine Estate, Leicestershire I must begin with Rothley since it is my own personal barometer for the Volunteer Gold Standard. In my time volunteering with Liz Robson, owner, winemaker and sole paid member of staff, I have seen her management of the harvest and her unpaid helpers evolve and develop over the years.

"I feel it is important to treat volunteers as guests. Make them feel welcome, give adequate information in advance and keep motivating them. A hot lunch with dinner party atmosphere is important and this contributes to the camaraderie. Some only come once, but others come back often for pruning and assisting at wine tastings. It is great to see friendship clusters forming.

My vineyard could not function without my stalwart volunteers," said Liz Robson.

Volunteers are signed in and emergency contact numbers are noted, while hot croissants and tea are served. After a safety briefing and the issuing of snips and safety

78 N O V E M B E R 2 0 2 3 | V I N E YA R D

gloves, pickers trundle down to the rows for the first session of picking. A mid-morning coffee break is signalled via the ringing of a great bell which can be heard all the way down the long field. Some people choose to keep working on through until lunch, such is their enthusiasm.

There is a dedicated volunteer who creates the most delicious hot lunches for the team.

She is not able to help with the harvest, so this is how she prefers to contribute. Her cooking is now the stuff of legend amongst regular attendees, enjoyed over a leisurely lunch hour with a couple of glasses of wine. Having a dedicated field cook has massively taken the pressure off Liz in managing the logistics of the day, although she always still finds time to prepare a homemade pudding in advance.

Somehow, we also find time for a quick coffee break in the afternoon, before people start heading off at around 4pm or 5pm, or whenever the particular variety we are

concentrating on that day has all been picked.

“Volunteers always go away with something that goes clink,” Liz is fond of saying, and true to her word pickers take away a bottle of wine for a half-day session, or two if they put in a full shift.

I have fond memories of those convivial lunches on the terrace, and I think I may still have one or two of those parting gifts stashed away for a rainy day. You can see how I’ve been spoiled. The occasional 12+ hour day in the driving rain still passes by in a blink.

"I love to be able to participate in the vineyard harvest and enjoy meeting old & new friends. I’ve worked on beautiful sunny autumn days and occasionally in the pouring rain. To see the crates of grapes which will provide vats of wine to bottle and sell next year (or later) is very satisfying. Of course, we are always looked after extremely well by Liz and her volunteer team," said June, who was one of the volunteers.

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Locally recruited Local labour: a’Beckett’s Vineyard, Wiltshire "We are about to do our last harvest as we are selling the vineyard after 23 years of fun. We’ve always paid our pickers, I guess as a commercial venture seeking folk to work for free doesn’t sit well with us," said Paul Langham.

"We’ve always recruited locally as we are only 3.5 hectares so we have enough people locally who will fill our needs. Our picking teams are usually around 14 strong each picking day. We pay the national living wage and we recruit via social media and a sign up form on our website.

"It is fascinating to watch pickers who grasp the reality of what a hard day's work actually is. Sometimes they come back for more, and sometimes they are never seen again. Thankfully we have a bank of 40 pickers to call upon so we are never short staffed.

"We always supply lunch, and morning tea and coffee. It adds to the good humour even if the weather isn’t perfect.

"In the future, I’m sure a’Beckett’s will go from strength to strength, we are the perfect size for someone starting out and with space to put in another four hectares there’s room to expand."

Great fun Volunteer pickers: Goodworth Clatford Vineyard, Hampshire "We are a one-acre vineyard run by my husband and I. We are fortunate to have family, friends and villagers volunteering at harvest time.

"We do it over three days finishing up with a lunch for everyone after each harvest. All great fun!" said Cecilia Rydstrom Haszlakiewicz.

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HARVEST

A community celebration Bantham Vineyard, Devon "This is our first harvest, and we are incredibly excited about it. Our vineyard is located in Bantham, famous for its surfing beach and within an Area of Outstanding Natural Beauty on the south Devon coast, said Manon Fosburgh.

"We have 6.2 hectares and five different varieties (Pinot Noir, Pinot Meunier, Chardonnay, Pinot Gris, Pinot Noir Precoce) spread across two sites. As part of our commitment to the environment on the Estate, we are actively involved in various agricultural schemes and conservation zones. Our goal is to enhance and protect this beautiful area, and we apply the same principles to our vineyard operations.

"To make this harvest a truly special occasion, we have decided to turn our first harvest into a community celebration. We

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will be hosting an open community day, inviting our local residents to participate and be part of Bantham Vineyard’s first harvest.

It is with the support and involvement of our community that we hope to make this harvest an unforgettable moment.

"We have limited the number of participants to 30 people per day, and places are already filling up quickly. The overwhelming support and interest from our community has been truly heartwarming.

"We will be providing breakfast and lunch for all participants to make sure they get all the necessary energy!

"We will be harvesting only a small tonnage this year which is ideal for our first harvest. It allows us to focus on learning and perfecting the process, ensuring that everything runs smoothly and efficiently."

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VINEYARD VISIT

EDITOR'S VISIT

“While the wine is first class, the setting is unbeatable, which is why the vision for Weyborne is about encouraging people to share in its delights,” general manager and viticulturist Benjamin Abric explained during a walk around the estate on a glorious late summer’s afternoon.

“We want people to buy our wine, but we also want them to buy into what is going on here, which is why we offer two ways in which people can share in the Weyborne vision.”

The most accessible course for wine-lovers who enjoy stunning scenery and exclusive

In contrast to the distant views of Felixstowe port, Shotley Vineyard is beautiful, peaceful, award winning and locally focussed. The outstanding beauty of the site first attracted Charlotte Davitt-Mills to the plot of vines that are now lovingly under her care. When Charlotte and her husband Craig Mills purchased it in 2017 the original four acre site of Shotley Vineyard was already planted with vines. “I used to walk in the field regularly and when it came up for sale I felt that I always wanted to be able to walk in this spot,” Charlotte explained and so the journey of Shotley Vineyard began.

Benjamin Abric, General Manager

“This is an older more mature vineyard and I am working with what I have taken on, I have not planted anything,” explained Charlotte. “When we bought the field back in 2017 it was just weeds and brambles you didn’t look at it and think about the vines,” she added. In 2018 Charlotte decided to leave her job in the insurance industry and take on

the task of reinvigorating the vineyard.

Charlotte did not have an agricultural background but had returned to Suffolk after working in India. Of her experience there she said: “Living in this metropolis that was a little crazy and very populated, it really made me appreciate the English countryside.”

Variety performance

This passion for the countryside then became a passion for the English Wine industry. After the birth of her first child whilst taking maternity leave from her full time job in the insurance industry Charlotte explained: “There would be nights where I was up late feeding my baby and researching the English Wine industry and I started to feel that it was an exciting thing to be involved with.”

Charlotte is a busy mum to Henry five, and Edie two, and runs the vineyard with the help of a small team. It has been a steep learning curve though. For example, Charlotte explained that in the early days she had received a request from another grower for half a tonne of Bacchus. Having allocated the rows and made a yield estimate Charlotte sent the fruit to the grower but it ended up being nearly a tonne. What happened next highlights how the wine growing industry in England is a community that works together.

The grower made 300 bottles with the additional fruit and returned it to Shotley Vineyard enabling Charlotte to have a limited << edition release.

Rebecca Far

r Ed ito

stunning 2018 Family Reserve currently available from the cellar door. Weyborne is a truly special place, which is why owner Nick Clarke is keen to share it with as many people as possible.

With links to the poet Alfred, Lord Tennyson, and to Oliver Cromwell, who stayed in the imposing house at the heart of the estate, Weyborne offers spectacular views right across the South Downs, together with a number of stunning viewpoints, tucked away retreats and even a small lake that will soon offer wild swimming.

EDITOR'S VISIT r Ed ito

Some things are so good that they simply demand to be shared, and that’s certainly true of the Weyborne Estate, north of Midhurst in stunning West Sussex countryside.

The historic estate, which sits just below Black Down, the highest point of the South Downs and in the care of the National Trust, clings to the side of a south-facing slope that is ideal for growing sparkling wine grapes bursting with real purity.

But the Weyborne Estate is about more than grapes; about more, even, than the

Rebecca Far

Situated in an Area of Outstanding Natural Beauty in the county of Suffolk along a farm track it is surprising to be able to look out across the vines from such a beautiful rural location and see Felixstowe port in the distance. Felixstowe is the biggest shipping container port in Britain and one of the largest in Europe.

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Some things are so good that they simply demand to be shared, and that’s certainly true of the Weyborne Estate, north of Midhurst in stunning West Sussex countryside.

Full of surprises

access to unbeatable settings is to join Weyborne’s Temple of the Winds scheme, named after a Bronze Age circular bank, now a South Downs viewpoint on a walk often enjoyed by Tennyson in the mid-19th century.

Becoming a Temple of the Winds member costs £995, but since that includes £990 worth of Weyborne’s ‘field blend’ Family Reserve (65% Chardonnay, 30% Pinot Noir and a touch of Pinot Meunier), the deal is impressively good.

The additional fiver allows members to access the estate, enjoy the view, use the terraces and hideaways for family parties or to entertain friends or simply take a peaceful stroll around the 50-acre site, some 20 acres of which is under vines.

That figure of 20 acres is likely to remain static, too, at least for the time being. “The aim is to continue to improve the quality of our wines rather than increase the quantity we produce,” said Ben. “We also want to keep developing new ways to enjoy the natural beauty of the site and encourage people to visit, so planting more vines is not << part of the current thinking.”

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Green Sussex fading into blue…

New Hall Wine Estate sits in the beautiful surroundings of the Crouch Valley in Essex.

Recent research has identified the Crouch Valley as having ideal conditions for viticulture. When Bill and Sheila Greenwood planted the first vines at New Hall Wine Estate they may not have had the benefit of modern scientific research but they certainly knew their land when they planted the first vines in 1969. As pioneers and part of a very small English wine industry in 1976 New Hall won a Gold Medal at the IWSC. The continuing expansion and development of this commercial vineyard has led to many accolades over the years and in 2013 Piers Greenwood was named UKVA Winemaker of the Year.

The American businessman Henry Ford said

Charlotte Davitt-Mills

“If everyone is moving forward together then success takes care of itself,” New Hall Wine Estate is a fine example of this sentiment.

Alongside its own success New Hall Wine Estate has also witnessed the strong growth of English and Welsh wine across many regions.

New Hall is still a family business, with Chris Trembath at the helm and his daughter Becki as the next generation to join the team.

There are many remarkable aspects to New Hall Wine Estate but one of the first things that any visitor will notice is the Railway Barn. The Railway Barn has a romantic presence because it is a tribute to the past and acknowledges the many changes that have happened in the countryside. The invention of and the continued expansion

of the railways created many possibilities for rural areas. Day trips and adventures into the countryside became possible for the masses until the Beeching Cuts of 1963.

The Railway line that ran only a few hundred yards from the site of the current vineyard was axed. What was unknown to those decision makers in 1963 was that six years later the obsolete railway sleepers would be incorporated into the foundations of a new vineyard. The remnants of the industrial age would become the literal supports of the new vineyard at the forefront of a viticultural revolution. The initial planting of 850 Huxelrebe vines has now flourished into an amazing 125 acres with a variety of vines that is awe-inspiring.

The initial planting of 850 Huxelrebe vines has now flourished into an amazing 125 acres

This Thispassion passionfor forthe thecountryside countryside then thenbecame becameaapassion passionfor forthe the English EnglishWine Wineindustry industry

“The aim is to continue to improve the quality of our wines rather than increase the quantity we produce" 33

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Speaking to Andy Hares the vineyard manager at New Hall the full spectrum of grape varieties becomes apparent: Pinot Noir, Pinot Meunier, Huxelrebe, Pinot Gris, Muller Thurgau, Reichenstiener, Siegerrebe, Bacchus, Pinot Blanc, Schonbuger, Acolon, Rondo, Regent, Zweigeltrebe, Chardonnay, Ortega, Pinot Meunier, Fruhburgunder. This is already an amazing list that gives New Hall Wine Estate the scope to make some unique wines but still with an eye on the future next year there will be a planting of another ten acres and the new PIWI variety Caberet Noir will be added to the list. At a tasting of this new variety Rachel Appleton the assistant winemaker was excited by the possible black fruit flavours that this variety could bring to red wines.

Andy has been the vineyard manager at New Hall for eight harvests having previously worked in the French regions of Bergerac and St Emillion where he worked mainly with the Pinot Noir Variety. Describing his love of viticulture Andy said: “I love the variety and I love growing grapes, the life cycle of the vines is truly amazing.”

It is not always plain sailing for a vineyard that has so many different varieties planted in different decades. Andy explained that some of the rows are planted at 4m some at 3m and some at 2m, these variations representing experiments with the aspect of planting density. This creates certain difficulties around the machines that can be used.

There are also different growing systems, one of these is a rather unique adaptation of the Scott Henry that has a double curtain giving a beautiful if slightly dense canopy.

This tendency towards dense canopy can sometimes lead to a lack of flow and the vines can then be susceptible to downy mildew so Andy is ever vigilant for the first signs of disease pressure. Andy and the vineyard team work constantly to improve the fruit quality. This has included systematically lifting the canopy aiding airflow and assisting with ripeness levels especially in the red grape varieties.

“This year around the middle of May the vines were about a month behind; spring was such a non-event,” explained Andy but by 5 July the day Vineyard visited New Hall flowering was over and owing to the recent warm weather the vines are now in line with what is considered average for the time of year.

Deciding what is average and what to expect is not easy on a site with so many varieties and Andy has deep knowledge <<

Andy Hares

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VINEYARD VISIT

In competition...

A big hit with customers

The annual WineGB Pruning Competition provides a perfect opportunity for viticulturists from the UK to get together to celebrate the art of pruning. It was impressive to see so many vineyard professionals come together on 17 March 2023 at Yotes Court Vineyard for the ‘Battle of the Secateurs’.

Photo: Simon Buck

In weather which can only be described as hostile, pruning teams from Hazel Street Vineyard, Davenport Vineyard, Simpsons, Ridgeview, Vineworks, Plumpton, two teams from Gusbourne distinguished as Gusbourne Kent and Gusbourne Sussex and two teams from Brenley went head to head displaying their excellent skills to both the judges and the brave, though slightly soggy, spectators.

The atmosphere was amazing and it was a privilege to witness an event that celebrates those who work really hard to improve the quality of grapes produced. Award winning wines often grab headlines but these wines would not be possible without outstanding grapes and the very best grapes come from the healthiest vines. Outlining details of the competition, joint organiser Tony Purdie, Vineyard Manager of Yotes Court explained: “Production should come second to the health of the vine… Pruning is a constructive job.” Teams of three had to prune, pull out and tie down five vines in 10 minutes. There were penalty points for not tying down and extra points to be gained

from pruning additional vines.

The challenge was made even more interesting as there had been no shoot thinning of the vines. One competitor joked that the vines “looked like a set of bagpipes.” Despite the complexity of the challenge, Tito Sordi of Simonit and Sirch said: “The time limit may have had an influence over some choices. It was not easy as there were lots of options but this can be better as it gives the opportunity to make a definite choice, the competitors made a good job.”

Marco Simonit was overseeing the panel of judges. The author of Cordon, The Handbook of Vine Pruning, Marco said: “There was a good technical level displayed and respect for the wood was shown, which is good news.” Marco suggested that pruners take care over the age of the wood they select when making their choices. When asked about the weather Marco – who was head to foot in wet weather clothing – smiled charmingly and said simply: “The weather is not the best for pruning.”

Tony Purdie and James Dodson of VineWorks started the competition together several years ago. Tony Purdie explained that although

Huw Rhys-Davies

Arriving at the end of a country lane just outside the picturesque Wealden village of Biddenden, I park up and make my way to a cluster of traditional farm buildings, where a group of journalists and other guests has gathered for the planting day organised by third generation vintner Tom Barnes.

With everyone supplied with a glass of Biddenden sparkling wine, Tom’s father Julian gave a short welcome speech, explaining how the family came to start a vineyard on the farm at Little Whatmans.

With the farm originally home to a 40-acre apple orchard, Julian’s parents Richard and Joyce Barnes began diversifying in the late 1960s as apple prices began to decline. After

Team winners Gusbourne Kent Braving the weather are Stephen Skelton MW and Julian Searle

listening to a feature on the BBC’s Woman’s Hour programme about English vineyards being replanted in Hampshire, Joyce was inspired to turn to viticulture. In 1969, one third of an acre of vines was planted and Biddenden Vineyards was born.

Julian admitted: “There wasn’t an awful lot of thought process that went into it other than they grew and over the next few years we had some crops and planted some more.”

It wasn’t until they planted a trial block of vines that included the variety Ortega, which remains Biddenden’s flagship variety to this day, that things really took off. During tastings in the shop it quickly became apparent that Ortega was a hit with customers.

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ARTELIUM WINE ESTATE

ARTELIUM WINE ESTATE

Art of wine

food and wine pairing.

We were divided up into individual groups, each led by an expert guide (in my case a knowledgeable chap called Colin) to answer our questions and explain more about the different varieties during our tour.

While there is undoubtedly an art to making wine, one Sussex vineyard has gone further by putting art at the centre of its entire operation.

Vineyard tour

This month Nigel Akehurst visits Biddenden Vineyard in Kent to take part in a planting day hosted by owners the Barnes family, who have been growing vines and making wine on their 65-acre family farm since 1969.

The team from Brenley A were runners up

March does not always have the best weather it is important that the competition is held when those taking part have had the opportunity to get their skills back up to full speed. Tony also explained that it was important for the host venue to find the right uniform bays so there were no unfair aspects to the competition.

James Dodson was very upset at the fact that he was stranded at an airport as his plane had been seriously delayed so he was not able to attend the competition, he extended his apologies and was very disappointed at being absent. He has never missed a competition before and he wanted to thank all who had taken part. “I would like to say a special thank you to all the sponsors Agrii, Bedlam Brewery, Felco, Hadley Group, NFU Mutual, Bekaert, NP Seymour, Pépinère Tourette, Vineyard Magazine and VineWorks,” said James. “The feedback from the competition was good in all cases and we are looking for more sponsorship in the future to develop the event and encourage more participants whilst maintaining the focus as a celebration of the viticultural side of the << industry,” he added.

Nigel A kehu

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WINEGB PRUNING COMPETITION

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In addition to the vines, the family also diversified into processing fruit on the farm to make their own branded Biddenden cider and apple juice, Julian said. The business buys in apples from local growers with whom they have worked for generations and processes over a million litres every year, supplying many independent restaurants, farm shops, cafés and delis across the south east, through their retail site at Biddenden and online.

Finishing his introduction, he handed over to Tom to explain more about the plan for the afternoon; a short tour of the vineyard, followed by some vine planting (carried out by middle brother Sam Barnes on his GPS-guided tractor and planter) and then a

We set off along the vineyard trail walking past row after row of green vines. In all there are 12 different grape varieties planted across the 26 acres of gentle south facing slopes, on sandy loam over clay in a shallow sheltered valley. Together this creates the perfect conditions for Germanic and French grape varieties. Biddenden has its own microclimate, explained our guide.

Ortega, a German grape developed from crossbreeding Muller-Thurgau and Siegerrebe, is Biddenden’s signature variety and covers just over half the vineyard, explained Colin. Other varieties which go into making award-winning wines include Bacchus, Dornfelder, Gamay, Pinot Noir, Reichensteiner and Scheurebe. There are also plantings of Schönburger, Riesling, Huxelrebe and Gewürztraminer.

The family’s wines are produced using only grapes grown on the estate. They are hand picked, pressed and bottled on site to produce around 80,000 bottles every year.

These include a mixture of still (white and << red), sparkling and dessert wines.

Tom Barnes

Artelium Wine Estate, based in glorious countryside at Malthouse Farm, Streat, not far from Ditchling, collaborates with renowned artists to create unique labels for its bottles, hosts regular exhibitions

Sam Barnes

in the tasting room and is planning a sculpture trail through the estate’s 45 acres of vines.

In fact, as hospitality manager Hannah Simpson-Banks pointed out, at one stage the

gently sloping south-facing area of former pasture was considered as the venue for a sculpture park.

Fortunately for lovers of fine English wine, the two entrepreneurs behind the venture,

husband and wife team Mark Collins and Julie Bretland, decided that they could find plenty of space to celebrate their interest in art amongst the vines while using most of the land to pursue their passion for producing fine wine.

And while ‘good’ art can be a very subjective decision, good wine is judged by experts, and those that have put Artelium to the test have already found it to be a winner. The 2017 Nature Series Cuvée, which features a series of three labels designed by

artist Judith Alder, won Gold at this year’s Independent English Wine Awards.

The Nature Series was released as a collaboration with London-based wine bar Vagabond, with the three labels representing light, soil and water, the three vital elements needed to sustain life in the vineyard.

Collaboration – with artists, winemakers and the local community – is central to the Artelium philosophy and has helped the relatively young business establish itself successfully at what was previously a dairy

Julian Barnes

<<

Vineyard facts ◆ 26 acres of vines - by the end of the day this had become 28

Photos: © Martin Apps, Countrywide Photographic

◆ 12 grape varieties including Ortega ◆ Fiercely independent

Mark and Julie want to create something that will last, and they also want to take the opportunity to showcase the work of British artists

◆ On-site vineyard shop and tasting room selling wine and other local produce ◆ Tours (a mixture of self-guided and guided) and tastings on site ◆ Employs 14 people full time and up to 40 casual staff and pickers at peak times ◆ Makes Biddenden Cider and apple juice (over one million litres per year)

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farm and equestrian centre.

Remarkably, perhaps, the Covid-19 pandemic played its part, too, with the increased numbers of walkers on a footpath from Ditchling to the South Downs that runs through the site watching with interest as vines were planted and farm buildings took on a new life. Once restrictions were lifted, Mark and Julie were able to turn interested observers into potential customers with the aid of signs and new paths.

While Artelium seeks to marry wine and art, it was another wedding – Mark and Julie’s own – that proved to be the launchpad for the business.

Both successful entrepreneurs, they wanted to serve an English wine at their wedding in 2013 and embarked on a comprehensive tour of vineyards to find the right choice.

After an in-depth search, their wedding guests were served an English wine made

by Owen Elias, one of the most respected winemakers in the business with decades of experience at the likes of Balfour and Chapel Down, so it’s no surprise to find that he is now Artelium’s consultant winemaker.

Artelium has been conceived as a long-term investment and based on a collaborative approach to winemaking.

Hannah pointed out: “Mark and Julie want to create something that will last, and they also want to take the opportunity to showcase the work of craftspeople of all kinds, from expert winemakers to the artists designing our labels.”

It’s an ambition that is supported by the vineyard’s location, in the heart of the Sussex countryside and close to Charleston House, famed for its connections to the Bloomsbury group and formerly home to Vanessa Bell and Duncan Grant. The typeface for the London Underground was designed in Ditchling by Edward Johnston.

The complex of converted farm buildings at Streat now includes the Skelton Workshops, founded by the late John Skelton, letter carver and sculptor, who lived nearby and spent 50 years working in the county.

It offers a range of courses, events and << exhibitions.

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HARVEST

Flexibility to choose the day for optimum ripeness Machine picking: Sandhurst Vineyards, Kent "We are contract growers of roughly 111 acres, contracted to six different wineries.

We do a mixture of local labour, contract labour and machine harvesting," said Alex Nicholas.

"Back in my school days, I would do seasonal labour during my summer holidays on the family farm. With vineyard work being very labour intensive, it meant we always could offer work to any of my friends who wanted some summer money. Each year we always asked them back. Obviously, as they got older they didn’t return, but sent younger siblings or friends along instead. This way has essentially gone on for the last 15 years.

"As we have expanded and needed more labour we have had to start using contract labour as well. Our main provider is Vitis Labour run by Oana Preda.

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"Since Brexit, labour has been a lot harder to get hold of. In the build-up to the harvest of 2022, I knew we wouldn't have enough pickers to get through everything. I had to ask the wineries we grow for if they would accept machine picking. Four wineries agreed for certain areas to be machine-picked. The varieties were Bacchus, Reichensteiner and Seyval Blanc.

"Machine picking gives the wineries the flexibility to choose the day for optimum ripeness. If those grapes were hand-picked it might take three days that need to be spread across two weeks because of labour issues.

Another benefit of machine picking is that when it gets dark you don't need to worry about snipping your fingers!

"We don't own our own machine. As it is only about 18 hectares we hire a machine from S J

Barnes. Sam's a great guy and easy to talk to.

He's got two Pellenc machines at the moment and has been very accommodating when planning picking dates, even when the wineries have given me short notice.

"As a grower, I can't comment on the quality that comes from machine-picking, as in whether it changes the taste, but we have had no complaints from the wineries and all were happy to carry on machine-picking the same blocks this year. It looks to be only for still wine for now though.

"Two of our contracts are for sparkling where we pick into little crates. Personally, I think they are the worst days of harvest. There is far too much double-handling. It is the slowest and least efficient way to get fresh fruit quickly into the winery not to mention the plastic waste from the pallet wrap."

Sense of neighbourliness Volunteer pickers: Rowton Vineyard, Shropshire This year, I wanted to experience something new, so I joined Zoë and Mel Evans to pick Solaris on a bright day in late September. In fact, you couldn’t have asked for more perfect weather to be out amongst the vines. This was just their second harvest, with the young vines still planting their feet in the picturesque Shropshire countryside.

The twins are third-generation farmers, adding a new string to the family’s bow by diversifying the way they make use of the land. Volunteers were drawn mainly from family, friends and neighbours. A number of people I spoke to talked about the sense of neighbourliness and community spirit they felt in supporting the new venture, it was clear that everyone was behind the Evans’ and wanted them to succeed. As most pickers knew each other well, there was a jolly feel to the work.

Neighbours caught up with each other's news and regaled one another with tales of recent holidays. Several friendly dogs joined us in the rows, adding to the sense of bonhomie.

The five-acre vineyard is planted with three varieties aimed at making the most of the local climate and topography – Solaris, Seyval Blanc and Pinot Noir Précoce. Botrytis had its dusty grey grip on much of the Solaris grapes by the time we came to pick, although the Pinot was still looking in good shape. Picking the afflicted fruit was slow going, as we sorted the healthy bunches into buckets. Happily, with yield growing year on year as the vines mature, they had already picked enough to match last year's haul of Solaris on previous days so we weren’t under any pressure. But everyone was diligent and the crop came through clean.

We were indulged with a warm croissant and a coffee during a morning break, but the real star of the show was the harvest lunch prepared by Zoë and Mel’s mother - fresh cauliflower soup, a tasty savoury tart, a robust cheeseboard and more besides, even fresh tomatoes from the farmhouse garden. We were housed in a cosy tent with handwashing facilities mercifully provided after a sticky morning of selective harvesting. Next year there are hopes for a more permanent structure to be in place on the land after planning permission was recently granted.

Our feast was accompanied by our choice from Rowton’s selection of three still wines - including last year’s Solaris, which had recently won both a bronze medal and the Members’ Choice trophy at the Wine GB Midlands and North Award. No small feat for their first vintage! I was delighted to take a bottle home too for my trouble, and I am looking forward to it taking pride of place for a locally sourced lunch in the not-too-distant future.

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

WineGB is the national trade body representing the vine growers and winemakers of Great Britain from the largest producers to small hobbyists.

Our members work together with the organisation to develop strategy, expertise and marketing opportunities for long-term, sustainable success.

Come and meet the WineGB team at the Vineyard & Winery Show on 22 November at stand J8. We’ll be there to answer your questions about the GB wine industry and WineGB membership.

Our experienced WineGB Partners Ferovinum, Knight Frank, NFU Mutual, and Paris Smith will also be offering all Vineyard & Winery Show attendees pre-bookable appointment slots during the day. If you are looking to buy land to plant a vineyard, sell an existing business, need help in establishing a visitor destination or have a pressing export, insurance, legal or wealth management-related question, why not book a free 15-minute session to help secure your business now and in the future. Information on how to book is on the WineGB website.

WineGB is once again organising the seminar programme at this year’s show.

Photos: Tom Gold Photography

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

2023

The programme will feature sessions on wine tourism, export funding, e-labelling, sustainable wine production, the long-term impact of copper and cultivation on soil, how to deal with spray drift, how to manage and reduce wastewater, and the risk, analysis, and solutions to dealing with calcium instability in wine.

We are fortunate to be joined by speakers from respected institutions such as Visit Britain, Bottlebooks, Imero, Bucher Vaslin, NIAB, and Hutchinsons as well as experienced winemakers and vineyard managers that

are part of the WineGB Winemaking and Viticulture Councils.

Our new CEO, Nicola Bates, will be delivering our opening address followed by this year’s keynote speaker, Anne Jones. Anne is the Drinks Brand Experience Development Manager at John Lewis and is also a Trustee of the Sustainable Wine Roundtable and WineGB’s Sustainability Ambassador. She will be speaking about the role of sustainability in the global wine industry and how Great Britain has the potential to become a world leader in environmental work and conservation.

UPCOMING EVENTS & WORKSHOPS

2023

22 November 2023

Vineyard & Winery Show

External event run by Vineyard Magazine

4 December

6 November 2023 17 June 2024

Improving winery design to reduce environmental impact workshop

Hosted by Sustainable Wines of Great Britain

Principles of Vinegrowing Extensive Course Delivered by Plumpton College

23 November 2023 20 November 2023 1 July 2024 Principles of Vinegrowing Extensive Course Delivered by Plumpton College

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Fairy Lights & Fizz

Event hosted by The Vineyards of Hampshire

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6 December

Winter Pruning Workshop Course delivered by Vinescapes

10 January 2024

Winter Pruning Workshop Course delivered by Vinescapes

2022

Vineyards and wineries open to the public

Wine tourism survey A reminder that we will shortly be sending out our annual Wine Tourism Survey.

Designed to assess the size, impact, and development of this vital element of the GB wine industry, the survey will provide crucial data that will inform our policy in the year ahead.

Last year’s survey found that 273 vineyards and wineries were open to the public, and

assessed metrics such as visitor numbers, contribution to total income, participation in local tourism groups/clusters, and the level of staff training.

If you are not a WineGB member, but would like to be added to our mailing list to receive this survey, please contact Julia@winegb.co.uk

WineGB membership entitles you to discounts from e-labelling providers Bottlebooks and Imero.

Email phoebe@winegb.co.uk to find out more.

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For years, we have been talking to growers who want to reduce fuel costs and emissions and work more sustainably about the ongoing development of Fendt’s electric tractor.

Well, the time has finally come.

Fendt is excited to unveil its e100 V Vario at this year’s AGRITECHNICA show, which takes place from 12 to 18 November in Hanover, Germany.

In the lead-up to the launch, we thought we’d share some highlights and what you can expect from this first-ever battery-electric, narrowtrack tractor designed for specialised applications.

Sustainability

With its electric drive, this is the first series-production tractor to operate entirely emission-free, marking a significant step in reducing CO2 emissions. There is also the option to use renewable energy for recharging, making it even more sustainable.

Power

Despite being environmentally conscious, the e100 V Vario doesn't compromise on performance. This powerful compact tractor boasts innovative technology. There’s an eco-driving mode for light jobs and a DynamicPlus Mode for power-intensive work, ensuring that the tractor is operating at optimum performance at all times and you always have the right power at hand.

A start-stop function is designed to save energy and extend maintenance intervals by reducing the number of operating hours. The powerful hydraulics also offer precise control and fast workflows, even under challenging conditions. It delivers 75HP continuous power and 347Nm torque with a 100kWh battery capacity lasting approximately five hours.

User-friendly

Prioritising operator comfort, the tractor includes features such as a new heating concept consisting of a heated seat, automatic climate control, and the intuitive FendtONE operating system. The Fendt e100 V Vario is also low-vibration and quiet, which makes for a comfortable, pleasant and relaxed working environment.

Health and safety

Featuring low noise levels and zero exhaust emissions, it is an ideal fit for vineyards open to the public and those looking to better protect themselves and their employees from noise and fumes. The electric drive also eliminates burn hazards, and the absence of an exhaust pipe offers enhanced visibility, minimising accident risks.

Profitability

Combining low maintenance and energy costs, the e100 V Vario is a long-term saving, an investment in future-ready farming and a guarantee for economic efficiency.

In terms of applications, the e100 V Vario is particularly well-suited for viticulture and orchard operations. Its compact dimensions allow it to easily fit down narrow rows and provides extra manoeuvrability for tight headland turns.

Having worked with Fendt’s range of specialist 200 V/F/P tractors for almost 40 years, we are thrilled to start talking to UK vineyard owners and managers about supplying them with a fully electric e100 V Vario.

It's a giant leap towards a sustainable future and meets the rising demand for efficient, eco-friendly machinery.

For more information, please phone the NP Seymour office on 01580 712200

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The multifunctional grape harvester The cost and availability of labour means harvest is an evermore stressful period of year, with time constraints, disease and weather working together to keep pickers at a premium. Add to that a general labour shortage, and your average vineyard manager is often left with a headache.

Enter the New Holland Braud grape harvester – this impressive looking machine looks set to revolutionise grape harvesting in the UK, overcoming labour shortages and short weather windows with its ability to harvest when the grapes are at their best, rather than when the pickers are on site.

The grape harvester employs a unique shaker system to gently shake the grapes from the vine, which then fall into ‘Noria’ buckets, two rows of flexible containers that act like a zip, cupping underneath the vine leaving almost no gaps for grapes to fall through.

From here, the grapes are carried to the top of the machine where two cross conveyors allow overhead fans to remove any leaves and debris, before the grapes land on the sieves. Any single grapes fall straight through into the hoppers below, while bunches are fed into three rows of de-stemmer fingers to prise any hangers-on away from the last Material Other than Grape (MOG).

A recent demonstration in Kent produced a very clean sample with very little juice, rows were harvested in a fraction of the time usually set aside for manual harvesting with comparable losses. Unloading direct into

dolavs proved much easier than at first anticipated, the hoppers being narrow enough to unload accurately – either from in-cab or using the supplied remote.

The operator is made comfortable in New Holland’s Blue Cab 4 cabin with carbon filtration, while the Intelliview IV touchscreen makes operation simple and intuitive, with adjustments easily made on the go. Options for cameras around the machine means monitoring the presentation of the grapes to the sieves is easy, and another up front allows the harvester to track its own progress down the rows, meaning full attention can be given to the grapes as they make their way from vine to hopper.

The machine can auto-level, compensating for up to a 30% side slope, and hydrostatically driven 4WD and 90˚ steering means the turning circle is tight enough to make small headlands manageable.

One of the best features of the machine is its flexibility; the harvesting head can be removed from the machine to allow other tools to be fitted – a Berthoud Cruis’Air four row sprayer is a good fit for example, and will run through the integrated Intelliview IV screen. Using the optional front tool carrier allows the use of trimmers or pre-pruners, meaning that the grape harvester can be a frequent sight in the vines throughout the year.

The New Holland grape harvester is available from New Holland dealerships UK wide, and enjoys excellent dealer and manufacturer support, with the UK’s first demonstration unit being operated this year

by Richard Smith at Haynes Agricultural.

89 N O V E M B E R 2 0 2 3 | V I N E YA R D

New Holland T4.100N

Vineyard thrives on agri-tourism

£4

6,0

00

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

2020 Ex Demo, 298Hrs, Power Shuttle 16X16, Front Suspension, Front Links & Pto, Elec Draft Control, Hyd Stabilisers, 3 Scvs, Cat4. Clemens Mid Belly Plate – Tools Also Available. Warranty Feb 25 Or 1,800 Hrs. Richard Smith South East

Matt Pinnington South Central

richard.smith@haynesgrp.co.uk matt.pinnington@haynesgrp.co.uk 07484 063280 07483 035922

THE UK'S LEADING FENDT 200 V/F/P AND VITICULTURAL MACHINERY SPECIALISTS. SEE YOU ON 22 NOVEMBER AT THE VINEYARD AND WINERY SHOW ON STAND K10.

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Avon Works, Cranbrook, TN17 2PT • 01580 712200 • sales@npseymour.co.uk • www.npseymour.co.uk N O V E M B E R 2 0 2 3 | V I N E YA R D

D

Witt

wood and more.

The cordless are light in the hand and come with two quick insert rechargeable batteries to last all day. Cutting is fast, powerful and controllable thanks to the sensitive progressive trigger action. The corded models are heavier duty and are also used in orchards. One model can also be fitted with the "Wireless Glove Protection System" which opens the blade automatically should it accidentally touch the glove.

ard

Speeding up and easing pruning is easily achieved with battery powered secateurs. Taking the strain out of manual pruning makes the job not only more pleasurable but faster and enables those bigger cuts to be made which may not get done with hand secateurs.

The cordless models have become very affordable and suit smaller to medium sized vineyards while the corded types can deal with the thicker tougher cuts in four year old

ch

Powered secateurs take the strain

Sayel l & R d i i av

VITIFRUIT EQUIPMENT The bigger batteries also allow for a number of other tools to be plugged in and powered such as the "Kit Vine" with both secateur and the cane tying down onto the training wire tool. Other battery powered tools are also available; hedge/vine trimmers, strimmers and chainsaws.

More details on www.zanon.it

DESKTOP www.vitifruitequipment.co.uk phone-alt 01732 866567 ENVELOPE vitifruitequipment@sky.com

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Disgorging Bottling Full wine making Contract services www.itascawines.com

01252 279 834