Vineyard December 2024

Mum’s the word

Brissenden Vineyard in

Two Companies. One Mission.

Delivering a complete suite of services for all your vineyard needs.

Who We Are?

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

What We Do?

Vineyard establishment

Vineyard management

Under-vine herbicide spraying / grass strimming

Machine harvesting

Winemaking, bottling, disgorging

Storage and distribution

info@croxfordwineestates.co.uk

www.croxfordwineestates.co.uk

info@nenevalleywinery.co.uk

www.nenevalleywinery.co.uk

www.vineyardmagazine.co.uk

VINEYARD

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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

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DISTRIBUTION

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Kelsey Media 2024 © 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.

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Features

Posing with alcohol

Celebrating a decade of Sussex sparkling and Cépage portfolio tasting.

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Mum’s the word Brissenden Vineyard is situated in the quintessential fruit growing region of the Weald of Kent. The 35 year old vines are flourishing on this small and beautiful site.

Managing the vineyard floor

How soil is managed can have a significant impact not just on the soil’s structure and character, but also vine growth and the resulting wine quality.

A busy year for a dynamic business

The impressive growth of VineWorks, set up by James Dodson in 2006 while still studying for his BSc (Hons) in Viticulture and Oenology at Plumpton College, shows no signs of slowing down.

From the editor

“Good people do not need laws to tell them to act responsibly, while bad people will find a way around

The news in recent weeks has brought this quote to mind. With the exposure of a criminal operation that involved the large-scale production of counterfeit wine, the news that produce of entire vineyards in Jura have been stolen in the night and the theft of a mind-boggling amount of luxury Welsh and English cheese I find myself increasingly thinking it is a crazy world.

One thing all these news reports have in common is the organised nature of the criminal activity. The harvest checklist is something that every grower will be familiar with from crates to snips it is impossible to turn up at a vineyard and harvest without a complete network in place. Add to this a silent middle of the night arrival and picking in the dark and the extent of the planning becomes only too clear. This year harvest has been so poor that it seems to be

Likewise it is impossible to steal over 20 tonnes of Welsh and English cheese without significant infrastructure in place including buyers and distributors. It is heart breaking to hear of these thefts and reinforces the selfishness of the criminal world.

In stark contrast the kindness displayed at a recent visit to Brissenden Vineyard was a much needed reason for cheer. The team explained how well they had been supported on their journey and that those within the viticulture industry in England and Wales are very willing to offer support to each other. This is something often heard about our industry and is something that should not be taken for granted. The Vineyard & Winery Show is another demonstration of how when the industry comes together there is a unity that can literally be heard and felt. An antidote to the news it is a celebration of vines and wines in England and Wales and all the special people that includes.

So as the 2024 harvest comes to a close I would like to say a special thank you to all Vineyard magazine contributors for their valuable insights and to the vineyards and wineries that have featured in Vineyard magazine, those who have invited us to their events and sent us updates about the wines they have released and of course to all those who read Vineyard each month.

New consultant to lead innovation and regenerative viticulture

On 2 December, experienced viticulturist Cameron Roucher returns to the United Kingdom as a senior consultant for Vinescapes in Surrey.

Cameron moved to Australia to work at Cherubino in Margaret River in 2023, after 12 and a half years managing the vineyard at Rathfinny Wine Estate in East Sussex.

A strong proponent for sustainability and regenerative viticulture, Cameron has been tempted back to England to work with Vinescapes, and will be a vital resource for winegrowing clients seeking to transition or establish a sustainable wine business.

Cameron said the opportunity to collaborate and work with Dr Alistair Nesbitt and skilled viticulturist Joel Jorgenson is a compelling proposition for any serious viticulture professional.

“I have known most of the senior management team for over a decade, and while at Rathfinny I worked with Vinescapes on various projects over that time.

“Having this familiarity with the team has given me valuable insights into the company’s evolution, its values and the contributions it has already made to the industry.

“The UK industry is so vibrant and exciting to work in, and there is a lot of innovation in the industry with different varieties, technology and techniques which are all pushing the boundaries of what is possible to help create distinctive wines.

“This creativity, along with a strong focus on sustainability throughout the industry and Vinescapes’ established expertise in climate science, vineyard site mapping and strategic focus is too good an opportunity to ignore.

“With experience in many wine regions, climates and terrains, I’m looking forward to guiding clients on the best means to adapt or adopt improved sustainability, quality and innovative practices to get the very best results from their vineyards and wine business,” said Cameron.

Born and trained in New Zealand, Cameron worked in vineyards for the entirety of his working life and after leaving the Antipodes became an established figure in English wine at Rathfinny Estate; he was the first candidate in viticulture from the UK awarded a Nuffield Farming Scholarship.

Dr Alistair Nesbitt, CEO of Vinescapes says Cameron’s wealth of knowledge and experience will be an asset not only to Vinescapes but to the industry as a whole, given the future variability of the UK’s climate as a result of global warming.

Alistair said: “We are all really looking forward to Cameron joining us. He shares our values and ethos and brings further expertise to an award-winning team of viticulturists.

“His professionalism and credibility will be an asset to all who work with him. Globally, viticulture is facing a range of challenges and opportunities, and Cameron will be using his

vast experience and knowledge to guide our clients through these and help them deliver top-quality grapes for world class wines.

“We will be sharing more about Cameron’s work over the next few months but in the meantime we wish him and his family a smooth move back to England.”

OF&G appoint new chief executive

OF&G (Organic Farmers & Growers) has announced the appointment of Bill Young as its new CEO, who officially takes up the role on 2 December 2024. Mr Young brings extensive experience in agricultural quality assurance, having

previously held leadership roles at NSF and SAI Global, as well as serving as chief executive of the farming charity, Addington Fund.

The appointment follows an extensive recruitment process led by the OF&G board. The organic certification body’s chairman, Richard Thompson, expressed his confidence in Mr Young’s ability to steer the organisation into the future.

“Bill’s wealth of expertise in certification and leadership in the agricultural sector closely aligns with OF&G’s mission to uphold the highest organic standards and makes him a valuable addition to the business,” said Mr Thompson.

To ensure a smooth transition, outgoing chief executive, Roger Kerr, will work closely

with Mr Young until the end of the year. Mr Thompson highlights his gratitude for Mr Kerr's contribution to the organic sector.

“Roger has been instrumental in raising OF&G’s profile, ensuring its place as a respected certification body for over half of the UK’s organic land area. We thank him for his dedication and the impactful work he has delivered,” adds Mr Thompson.

Reflecting on his new role, Bill Young said: “I’m delighted to join OF&G at a time when the organic, regenerative and sustainable sectors are to the fore nationally. I look forward to building on Roger’s legacy and capitalising on the opportunities for expanding the business. I can’t wait to get started.”

The world’s most fabled wine to be offered at auction

Eight extremely rare bottles of Bordeaux wine are set to go under the hammer at the Danish auction house Bruun Rasmussen Auctioneers on 5 December. We are, of course, referring to the iconic Château Cheval Blanc 1947, a wine described by the auction house as one of the most legendary and coveted wines in the world. The estimate is DKK 300,000–400,000.

Wine lovers and collectors will soon have a unique opportunity to secure not just one, but eight bottles of one of the world’s most legendary wines, when Bruun Rasmussen presents the rare and coveted Château Cheval Blanc 1947 at their Online Auction in December.

According to Thomas Rosendahl Andersen, wine specialist and head of department at Bruun Rasmussen, this wine’s exceptional quality, history and scarcity have elevated it to near-mythical status.

“Château Cheval Blanc 1947 exemplifies a wine that has achieved almost cult status among collectors. Representing a singular period in the viticultural history of Bordeaux, the wine’s craftsmanship

cannot be reproduced. As the vintage was produced over 70 years ago, there are very few bottles left, making it extremely rare,” said Thomas Rosendahl Andersen.

A milestone in the history of Bordeaux

Château Cheval Blanc has always been one of the most revered wine estates in Saint-Émilion, one of Bordeaux’s premier wine regions. The 1947 vintage is considered a milestone, symbolising the magnificence of 20th century Bordeaux winemaking.

“The production methods used to make Château Cheval Blanc 1947 were very different and predate modern winemaking technologies such

as temperature-controlled fermentation. Though challenging, these limitations imbued the wine with a distinctive character that modern vintages cannot match,” explained Thomas Rosendahl Andersen.

1947 was also a year characterised by extreme weather conditions in the Bordeaux region, with an unusually hot summer. The combination of high temperatures and drought conditions resulted in highly concentrated, sugar-rich grapes at many vineyards. This yielded wines notable for their intensity and sweetness. Thomas Rosendahl Andersen notes that these factors combined have made this vintage truly exceptional.

“Château Cheval Blanc 1947 demonstrates perfectly how nature’s caprices can produce wine of unmatched excellence,” he said.

Rare hammer prices

With only a handful of bottles sold globally each year, the wine’s rarity is evident. In February, two bottles of Château Cheval Blanc 1947 were sold at the American auction house Heritage Auctions for $16,605, while at the British auction house Christies, a single bottle was sold in June for $15,111.

In a year that has seen just two other sales worldwide, Bruun Rasmussen now offers collectors a third chance to acquire this legendary Bordeaux.

Following Sotheby’s sale of six bottles of Château Cheval Blanc 1947 in November 2023, this marks the first opportunity in two years to bid on eight bottles of this wine as a single lot.

The eight bottles of Château Cheval Blanc 1947 will be auctioned together and are estimated at DKK 300,000–400,000. The auction takes place online on Bruun Rasmussen’s website, with bidding closing on 5 December.

Future winemakers

Undergraduates studying our FdSc Wine Production and BSc Viticulture and Oenology degrees are very involved in the vineyard in the first year of their studies. As they move into their second year, the focus shifts to more work in the winery.

For many of us in the English and Welsh Wine Industry, 2024 has been a challenging one: we asked one of our brilliant students, Michaela Strike, to tell us what it’s been like to spend the Autumn semester of her second year learning winemaking at Plumpton College.

“Studying a wine production degree at Plumpton has provided me with so many unique opportunities and experiences that I never would’ve imagined myself partaking in a couple of years ago.

“I’ve found it both challenging yet so rewarding being able to apply my passion for science and creativity to my (hopefully) future career, getting directly involved with the wine growing and making process from the get-go, and meeting so many wonderful and interesting people, industry connections and of course the amazing lecturers.

“This harvest has been difficult but a really important first vintage for me to learn about the winemaking skills I need even in less than ideal circumstances, and it’s been especially fulfilling getting to process the grapes we had helped to grow last year and turn them into Plumpton Estate wines, under

the guidance of the talented and brilliant head winemaker and lecturer Deepika.

“We are very much looking forward to tasting the wines made by the students, both for our Plumpton Estate label, and their own mini-trials for module assessments and winemaking projects.”

Staff spotlight: Deepika Koushik, winemaker

Deepika has been the Winemaker and Winemaking Instructor at Plumpton College since 2021 with an MSc in Viticulture and Oenology from the University of California, Davis and MSc in Applied Biotechnology from the University of Westminster. She enjoys training the students to develop the practical skills needed to succeed in their winemaking careers. For her, the best part of the job is working with the students, not only teaching them but also being able to learn with them. Plumpton provides a space where both students and staff can delve deeper into the world of wine. When not working at Plumpton – Deepika enjoys hiking and painting.

Deepika Koushik

Second vintage of the UK's first 50cl bottle of sparkling

Rathfinny Wine Estate is delighted to announce the much-anticipated release of its Mini Cuvée 2021. This marks the second vintage of the UK’s first 50cl bottle of sparkling wine – showcasing Rathfinny’s commitment to innovation and excellence. Rathfinny Mini Cuvée is the perfect size for sharing between two, gifting, or enjoying on special occasions. Unlike many small format bottles on the market, Rathfinny bottle-age and ferment their 50cl Mini Cuvée to ensure an exceptional quality pour.

Why the 50cl Bottle? Rathfinny's exclusive 50cl bottle format is ideal for those looking to enjoy a more intimate sparkling wine experience. It offers the perfect amount for sharing between two (4 glasses of sparkling as opposed to six in a standard 75cl), making it a thoughtful gift or an elegant choice for a special moment without committing to a full-sized bottle. With its limited production, this vintage bottle is a rare collector's item, adding to its exclusivity and making it a truly unique wine for any connoisseur.

Handcrafted with care in the Traditional Method, Rathfinny Mini Cuvée 2021 is a blend of Pinot Noir (75%), Pinot Meunier (20%), and Chardonnay (5%). Despite a challenging growing season, with cool weather delaying the vine’s progress, Rathfinny’s commitment to quality meant harvesting only the finest grapes, resulting in a limited-edition vintage that will be coveted by many.

What makes this sparkling wine truly special is its careful, time-intensive production. Aged for 32 months in the bottle, the wine has developed a refreshing complexity that balances elegance and depth. 20% of the wine was also barrel aged in seasoned French oak to enhance its richness. This vintage presents a crisp, sophisticated bright profile.

£26

From Harvey Nichols

With a soft, golden hue, the Mini Cuvée 2021 opens with enticing aromas of strawberry, pink grapefruit, and a hint of fresh herbs. On the palate, you’ll enjoy vibrant bursts of red fruits, which evolve into a luxurious, long finish with notes of caramelized Russet apple. This wine makes an excellent aperitif and pairs beautifully with aged hard cheeses or charcuterie.

Visionary founder

The Wine Guild of the United Kingdom to honour Peter Hall of Breaky Bottom Vineyard with the prestigious FICB Diploma of Honour.

The Wine Guild of the United Kingdom is delighted to announce that Peter Hall, the visionary founder of Breaky Bottom Vineyard in Sussex Downs, will be awarded the esteemed FICB Diploma of Honour at the upcoming Winter Banquet. The award, presented by Alan Bryden, President of the International Federation of Wine Brotherhoods (FICB), celebrates Peter’s remarkable commitment to the wine industry over the last fifty years and his pioneering contributions to English wine.

The Guild’s annual Winter Banquet, held this year at Innholders’ Hall,is an evening steeped in tradition and elegance. This year, the Guild is especially proud to recognise Peter’s legacy. Since establishing Breaky Bottom in the Sussex Downs in 1974, Peter Hall has been instrumental in proving the potential of English wines on the global stage. His vineyard, based near Lewes in the South Downs has flourished thanks to his early insights into cool-climate winemaking and dedication to quality – a vision that has contributed to England’s growing reputation as a wine-producing region.

“The FICB Diploma of Honour is awarded to those who have made exceptional contributions to the world of wine, and we are thrilled to see

Peter receive this well-deserved recognition,” said Tal Sunderland-Cohen, Chairman of the Wine Guild. “Peter’s work has exemplified the dedication, artistry, and innovation that lie at the heart of English wine.”

Peter Hall commented: “It really is a tremendous privilege to be awarded the Diploma of Honour from FICB. Given the history and tradition of the wine brotherhoods worldwide, and the reputation of previous recipients. Since childhood I was brought up to be modest with any achievements, but today I gratefully accept and feel hugely honoured to be recognised in this way. It serves also to recognise the wine industry in Britain within the wider wine world.”

The Winter Banquet is not only a celebration of fine wine and food but also a time to welcome new members, honour long standing ones, and celebrate those who have greatly contributed to the Guild’s mission. This year’s distinguished Guest of Honour, Mr Alan Bryden, will present the FICB Diploma of Honour to Peter as part of an unforgettable evening celebrating tradition, community, and the shared passion for wine. Peter will be welcomed as a new member and all will be toasted, very aptly, with Breaky Bottom's 2016 Cuvée by Sir Andrew Davis.

Mini Cuvée 2021

The 2024 UK wine growing harvest has proved challenging for many vineyard owners. A cooler, wetter summer with fewer sunlight hours has resulted in a disappointing crop of lower than expected yields – sometimes less than half of last year’s – and one of the toughest growing seasons since 2012. For all vineyard owners navigating the difficulties of this year’s harvest, and preparing for the next, the question of how to protect themselves against financial knocks and ensuring their business is adequately insured becomes more pressing than ever.

A year of lower yields

After several years of strong production, the 2024 harvest has been a reminder of the risks associated with winemaking in the UK. Poor weather conditions, marked by a lack of sufficient sunshine and cooler-than-average temperatures, is always a risk in this country, leading to delayed grape ripening and smaller yields. This not only impacts revenue for vineyard owners but also increases the pressure to make the most of the grapes harvested, with hopes pinned on quality rather than quantity.

How this year’s harvest highlights key vineyard risks

Vineyards are complex businesses, exposed to a range of risks that go beyond just the weather, and they need to assess their insurance needs carefully. A tailored insurance policy can help cover losses and ensure that vineyard owners recover from low-yield years with both resilience and vitality.

The 2024 harvest

Navigating the impact of a low yield and why vineyard insurance matters.

◆ Weather-related crop losses:

As evidenced this year, cooler summers with less sunlight can significantly affect grape yields, and unexpected frosts, hail or excessive rainfall can all further damage crops. Comprehensive climate-related crop insurance is essential to cover all weather-related risks, particularly important for a climate as variable as the UK’s, and safeguard a vineyard against a poor harvest.

◆ Pest and disease outbreaks:

Lower sunlight, cooler conditions and higher rainfall can increase the likelihood of pests and fungal diseases, which thrive in damp conditions. Managing and mitigating these risks often requires swift action, adding further costs and complications, but, again, crop insurance can financially protect a vineyard from their impact.

◆ Machinery breakdown and equipment failure:

In a low-yield year, every aspect of production is under pressure to maximise efficiency. If key machinery fails, such as grape harvesters or bottling equipment, it can lead to further delays and increased costs. Comprehensive agricultural fleet and equipment insurance ensures that specialised equipment is protected.

◆ Product recall and quality control: As vineyards focus on quality during a less

than bumper year, ensuring that no issues arise with the final product is vital. Product recall insurance helps protect against the financial costs associated with recalling and replacing defective products, which can be especially harmful in a year where every bottle matters.

◆ Business interruption:

A bad harvest not only affects immediate sales but can also disrupt long-term business plans and make a dent in ongoing financials. Business interruption insurance will help to cover lost revenue and support vineyards during difficult periods and unexpected downtimes.

◆ Directors & Officers (D&O) liability: As vineyards grow and expand, there are increased risks for directors and officers in making business-critical decisions. Brutal harvests may force tough financial choices, but D&O insurance can provide vital protection against legal claims tied to management decisions.

The 2024 harvest may have been a difficult one for UK vineyards, but with the right insurance coverage in place, vineyard owners can mitigate against key risks such as climate variability, business interruption and equipment failure, safeguarding their business’s future and allowing them to continue to produce the wines that have put English and Welsh wines on the global map.

matthew.collins@ascendbroking.co.uk phone-alt 01245 449060

Vineyard Protect has competitive insurance programmes specifically designed for the UK wine industry. Contact Ascend today on 01245 449060 or email info@vineyardprotect.co.uk

POSING WITH ALCOHOL

Celebrating a decade of Sussex sparkling

Rathfinny’s 10th Anniversary.

October is a landmark month for Rathfinny Wine Estate as they celebrate ten years since their first harvest. To mark the occasion, Rathfinny has organised a series of daytime events and wine dinners across the UK, attended by press, trade professionals, and members of the public. Known as one of England’s premier producers of Sussex Sparkling wine, Rathfinny has firmly established itself in the English wine scene, and these anniversary events bring their journey into focus with curated wine pairings and seasonal dishes at select venues, including their East Sussex estate.

I recently attended one of these events at Rathfinny’s Tasting Room, set amidst the picturesque South Downs. Founded in 2010 by Mark and Sarah Driver, the estate has transformed from a former arable farm to a 230-acre vineyard producing Traditional Method sparkling wines. Sustainability has been a cornerstone from the start, and in 2023 Rathfinny achieved B Corp certification, underscoring their dedication to ethical and sustainable practices.

The event provided a tasting of Rathfinny’s

portfolio, including their 2019 Classic Cuvée and Blanc de Blancs, as well as a few exclusive selections from their library. All of their wines are vintage and matured for at least 36 months, crafted solely from vines on their single-site vineyard. Planted in 2012, the vineyard’s Pinot Noir, Chardonnay, and Pinot Meunier vines showcase the distinctive chalky terroir of Sussex.

Held in Rathfinny’s Tasting Room restaurant, the event also highlighted the estate’s wine tourism offerings. Visitors can enjoy vineyard tours, tastings, and pairings with local cuisine at the Michelinrecommended Tasting Room, as well as dining at the Flint Barns Dining Room or The Hut, their alfresco wine bar. For those looking to immerse themselves, the estate offers on-site stays at the cozy Flint Barns or a self-catering cottage among the vines. These 10th anniversary events provide a glimpse into Rathfinny’s growth and vision over the past decade. In just ten years, Rathfinny has become a key player in English wine, adding to the agricultural heritage of the South Downs and making an indelible mark on the English sparkling wine industry.

Cépage portfolio tasting

This month, my journeys took me to Lake Windermere for a Cépage portfolio tasting, an event showcasing the incredible evolution of English wine. With wines from renowned producers like Breaky Bottom and Oxney Estate, the tasting reflected a powerful push to bring English wine to on-trade venues across the north. The tasting was attended by many restauranteurs from Manchester, Liverpool, as well as southern counterpoints who made the journey to discover how English wines are not just holding their own but thriving alongside top-quality grower Champagnes.

Cépage, headquartered in Cheshire, has taken on the mission of elevating English wine across the UK, and this tasting highlighted exactly how they’re achieving it. Harry Ballman, head of Cépage, has a journey that’s as captivating as the wines he represents.

Beginning with a Master’s in politics in the Netherlands, Harry found himself in wine, moving north with only a bag packed for

DESKTOP www.cepage.uk INSTAGRAM @cepage_

three weeks, eventually starting Cépage and never looking back. From stocking cellars of Michelin-starred restaurants to super yachts, Cépage champions a direct connection with English vineyards, offering wines that are both sustainably produced and of exceptional value.

Cépage’s portfolio proudly includes the organic offerings of Oxney Estate, perfect for the trade, and the acclaimed wines of Breaky Bottom. Harry reflected fondly of his first meeting with Peter Hall, and how his wines seamlessly fit among the highest-quality grower Champagnes, effortlessly winning hearts and glasses alike.

With Bea Morris, Cépage’s creative director, behind the events and atmosphere, Cépage embodies a fresh and fun approach to wine appreciation. Every bottle in their selection tells a story, and it’s a celebration of both the artistry of winemaking and the enjoyment of wine itself. As English wine continues to gain traction in the north and beyond, Cépage’s tastings remind us that wine lists across the UK have ample room for the beautiful and diverse offerings of English vineyards.

Alice Griffiths

Alice Griffiths is a wine communicator boosting the profile of English and Welsh Wine on social media, under the popular handle of Posing With Alcohol. Alice has worked within the agriculture industry for the past 20 years, spending time as a lecturer and a smallholder before discovering her passion for viticulture, winemaking and wine tasting.

Get in touch to have your events featured: Envelope Posingwithalcohol@gmail.com

Alice can be found on social media under @posingwithalcohol on Instagram.

Halfpenny Green pay tribute to ‘inspirational’ founder

Clive and Lisa Vickers said that the legacy left by dearly departed Martin was the most fitting tribute imaginable for an ‘inspirational man’, who was adored by hundreds of customers and colleagues alike at Halfpenny Green Wine Estate.

Martin passed away suddenly on Friday 20 September, aged 82 and his funeral took place on Monday 4 November. While still coming to terms with the devastating news, the family was keen to salute the impact of their extraordinary founder, who will not only go down as one of the most influential figures in the English wine industry but moreover, a much loved dad, grandad and friend.

Owner Clive Vickers helped his Dad plant 400 vines on a tiny patch of land on their farm in 1983, which has now grown to a 30-acre site where hundreds of thousands of bottles are produced each year.

None of it would have been possible without Martin’s forward thinking and indefatigable spirit, the like of which will never be seen again. He was so passionate about the industry that he even helped plant a new vineyard at Harper Adams University in Shropshire, in an attempt to safeguard the English wine industry by developing a new generation of talent in viticulture.

Clive, daughter-in-law Lisa and grandchildren Imogen and Emily said that life would never be the same without him, but they’d continue to work hard to keep the place special for everyone, in honour of the fantastic things he achieved.

Clive said: “We’re all absolutely devastated. The loss of Dad will leave a hole in all our hearts, the like of which we will never be able to fill. Looking back, you could say he was something of a trailblazer to create what he has here. But more than that, he was the best dad, father-in-law and grandad that we could have ever wished for.

“We are going to miss him dearly, and I know that our customers and colleagues will do too. But we remain as committed and passionate about the future as ever. This is what Dad would have wanted, and the legacy he has left is a more fitting tribute than any words I could currently muster.

“We will need some time to come to terms with the loss, which is one we were completely unprepared for. But we appreciate everyone’s kind words and thoughts at this time, which mean a great deal to us all.

“I am able to reflect of the harvesting season which is now underway. If there is one pledge I want to make to Dad, it’s that we’ll put of our heart and soul into making this year’s crop as tasty as it’s ever been in his honour.”

“As a founder – and more importantly a family member and a friend –we are going to miss him dearly.”

Smashing new game

Wine Smash has announced the launch of The Wine Smash Game, the world’s first wine-tasting game. From novices to connoisseurs, the game is designed to make wine exploration enjoyable and accessible for everyone.

Recognising that traditional wine tastings can often feel intimidating, the creators set out to transform this experience into an engaging event where learning about wine is as fun as sipping it. Drawing inspiration from popular party games, the company has crafted a unique format that encourages interaction among players, and makes learning about wine fun rather than daunting.

Using a mobile device, players sample six wines, answer trivia questions, and compete to be crowned the Champion. Each game box is carefully curated to include everything

needed for a memorable tasting experience: a welcome drink, a game instruction leaflet, selected wines, informational wine cards, palate-cleansing popcorn, trivia cards, a tie-breaker question, and a winner’s medal.

The Wine Smash Game is designed for everyone, from newcomers to seasoned wine lovers, providing an easy entry point to explore new varieties and build knowledge without feeling overwhelmed. Suitable for any setting, whether it’s a casual night in with friends or a lively gathering, the game features vibrant graphics, simple instructions, and engaging trivia. This encourages conversation and fosters shared memories over a glass of vino.

Wine Smash has launched with four distinct game boxes, each featuring a unique selection of wines to help players explore diverse flavours and styles. Looking ahead,

Wine Smash plans to expand its offerings, introducing locally tailored versions catering to different cultures and tastes.

As demand for experiential leisure activities grows, Wine Smash aims to position itself at the forefront of this trend. The company is actively exploring partnerships with vineyards to offer exclusive wines and immersive experiences integrated directly into the game. For more information, visit www.winesmash.com

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Hobby vineyards

Dear editor,

One of the most engaging features of viticulture is perhaps the vast spectrum it embraces – from the individual with one or two vines (possibly part of a wider horticultural endeavour), right through to large scale commercial producers of world renown. That spectrum creates an amazing forum for knowledge exchange and learning amongst all those engaged in viticulture, at whatever scale.

In terms of physical scale (extent) in the UK, the area under vines has more than doubled in the last 10 years or so, with the accompanying significant increase in the number of vineyards. Moreover, it is interesting to note that WineGB reports two-thirds of its membership are smaller producers (with fewer than 12,000 bottles), whilst simultaneously agents speak of a substantial number of ‘hobby-led’ vineyards.

Our own hobby vineyard story is one, similar to many we surmise, of seeking to tap into the vast knowledge base within this dynamic and expanding UK viticultural context. Knowing virtually nothing about

viticulture some six years ago the advice given to us by a professional winemaker was to plant around 600 vines, if we wished to create for ourselves a modest hobby without it becoming too burdensome and taking too much of our time.

In that process of hobby (micro-scale) vineyard establishment, we had the pleasure of learning from others with so much experience. Not just that though, we picked up certain points of focus from Vineyard, as well as the broader literature. Vineyard cannot of course cater for the entire spectrum of viticulturalists to which we referred earlier, but one wonders whether there might be an opportunity, perhaps from time to time, to include a small feature focused on the truly micro-scale hobby growers. Such occasional features might stimulate micro-hobby ‘start-ups’, bringing that ‘growing’ community more visibly into the orbit of knowledge exchange

Malcolm and Elizabeth Anderson

You can only make seriously attractive pure wines from impeccable fruit with the help of top-flight winemaking talent.

This month, my theme is purity. While I adore complex, multilayered, orchestral wines, and I am sure everyone agrees these are bombastic, invigorating and packed with excitement, a slender category of wines sing a solo tune and the purer, the better.

These wines stop you in their tracks with their singular directness and precision. You might think that genuinely pure wines can only be made from skinny, lean white grapes; this is only partly true. Of course, creating javelin-shaped wines from cool ferments with no oak interference is more straightforward, but these often lack the spark that makes them memorable.

My favourite pure wines are those with a singular flavour and a chassis that allows them to travel with true momentum and direction on the palate, leaving a resonant wake of deliciousness that fades elegantly

on the finish.

You can only make seriously attractive pure wines from impeccable fruit with the help of top-flight winemaking talent. The careful addition of texture should not knock the fruit flavours off their course if they are sensitively administered.

I make no bones about the fact that these wines are rare. At the WineGB tasting in September, I tasted a couple of hundred wines, yet only a handful managed to come into contention for this piece. These are wines of uncommon purity, and they all warrant close inspection because these are wines that please all-comers, slip down with embarrassing ease and, on account of their sheer deliciousness, almost always result in multiple bottles being opened. With that in mind, you will have no trouble selling if you can make scintillating, delicious, pure wines. Yes, they are the unicorns of the wine world!

You will recognise the logo and the font, but this wine is called Goldenford and not Greyfriars because that name won a competition to create a new name for this spectacular wine.

The Saxon name Guilden Ford or Golden Ford became Guildford, and this is a truly inspirational name, honouring a wine of pure gold. Only 1,400 bottles of this scintillating wine were drawn from Old Plot and Tractor shed, the most venerable parcels on the estate.

It is fermented and aged in neutral oak, which grants this wine permission to hold

itself with exquisite deportment. There are so few ‘still’ Chardonnays in the UK for which I use the term ‘sophisticated’. I have no doubt they will come, but Goldenford is already here, and it is an absolute gem.

Silky, linear, resonant and singular, this thrilling wine blows my mind at only £18! I have said it before, and it bears repeating – the wines from Greyfriars are the finest value in our land, and this beautiful wine is genuinely world-class from a taste perspective and also from a pounds, shillings and pence reckoning. If only I still owned my wine bar – I would buy a pallet at the drop of a hat!

2023 Warehorne Vineyard, Oasthouse Divico, Kent

£30.99

www.warehornevineyard.co.uk

£35.00

www.thetudorpeacock.co.uk

Peter Constable is Divico’s loudest cheerleader, and he kindly sent me a tank sample of his ’23 Divico in January this year, and it was a cracker.

Made from vines planted in 2020, this is a baby in every respect, apart from flavour! Peter reports he has invested heavily in this grape and now owns the most extensive plantings in the UK – 8,300 vines!

This is only the second crop, with the 2022 yielding only 200 litres. But 2023 cropped at around 5kg per vine, which is frankly gob-smacking, and the crops will skyrocket in the future. It’s a good job Oasthouse Divico tastes sensational because it signals a bright future for this estate. While you might imagine I would focus an article on purity, on white wines, there is no doubt this sensational red is as pure as any I have tasted. Smooth, juicy, ebullient, bright, and already drinking perfectly, this is an epic wine, and while it is not cheap, there is a thunderbolt of fresh berry fruit here that hits the bullseye on the palate.

2023 Great Wheatley Vineyard, House on the Hill, Bacchus, Crouch Valley, Essex

£24.00

www.greatwheatley.com – the website was not live at the time of going to print, but I am told it is coming soon.

This wine and its stablemates could easily feature in a column centred around label design because they look incredible. But this month’s theme is purity, and I have never tasted a Bacchus with so much mouth-watering yuzu and grapefruitsoaked bitterness while retaining perfect balance as this one!

This is a silky-smooth but nerve-janglingly alert wine that plays a singular tune with rapier-sharp accuracy. Made by Ben Smith at Itasca Wines, the fruit was whole-bunch-pressed and fermented in steel with a cunning 14% fermented in neutral barrels with periodic lees stirring. This trick has helped the buoyant mid-palate but has not dented the seamless flow of pin-sharp fruit.

As I have mentioned countless times before, we should celebrate our elite Bacchus wines because they are as gripping and invigorating as any keen, dry whites on Earth. Ben is a master at adding texture without weight, and House on the Hill is a prime example of how purity is the most important quality that this beautiful white grape desires. If new releases like HOTH keep appearing, Bacchus can become the country’s most essential aperitif/starter-style white wine.

Mum’s the word

Brissenden Vineyard is situated in the quintessential fruit growing region of the Weald of Kent. The 35 year old vines are flourishing on this small and beautiful site. The continued excellence of these old vines is due to the hard work and commitment shown by the small team at Brissenden headed by Clare Holton and her dad Gordon Ashley.

There are seven acres of vines on the ten acre site that were originally planted by David Rackham in the 1980’s. Clare and Gordon have been in possession of the vineyard for seven years and now have old vines with a charm and character that is uncommon. This can have its drawbacks as well as its benefits, “All the old vines have been planted by hand and so the rows lack the precision that many newly planted vineyards will achieve. This has meant that we have had to experiment to find the right equipment for certain vineyard tasks such as undervine weed management,” said Clare.

The vineyard also has an onsite winery where the wines are made under the Brissenden label. At first glance a small vineyard with old vines and its own onsite winery may seem like a remarkable and unusual story and yet there are far more remarkable things to discover at Brissenden Vineyard.

The story quickly shifts to the core team at Brissenden which includes Emma Sparkes and Jess Brogan. The camaraderie between members of the team is evident from the first moment and the close working relationship feels so natural as Clare, Emma and Jess talk about the vines, each other and life.

Clare and Jess had been at school together after Clare moved back to Kent the two reconnected at a charity fun run discovering that they had children of similar ages whilst Emma and Clare met seven years ago at the pre school nursery that their children attended. “Mums at the school gate are an untapped resource for vineyards because they can offer such an amazing set of skills and vineyards are able to offer friendly working hours,” said Clare as she explained that one year at harvest she had hired a bouncy castle to keep the children entertained whilst the mums were hand harvesting the vineyard.

Clare who has three children asked Emma if she would like to work on the vineyard in the hours between dropping the children off at school and picking them up in the afternoon. “Emma would leave her car at the school and I would drive us both back here, we would work in the vineyard and then I would drop her back at the school gates in time to collect our children,” said Clare. “I had forgotten that once I left my car at the school, I literally had no escape,” said Emma with a twinkle in her eye, the joke making everyone laugh.

Clare Holton, Jess Brogan, Gordon Ashley and Emma Sparkes

This highlighted that the atmosphere at Brissenden is one of enjoyment and putting that into words Clare said: “For Seven years I have never dreaded a Monday,” Emma and Jess looking at her with an unspoken understanding.

The vineyard was originally planted with Reichensteiner, Bacchus and Pinot Noir and Clare and Gordon made the decision to remove some of the original Reichensteiner vines to make way for Chardonnay. Each year at least 20 tonnes of fruit are sold and a few tonnes are kept for making their own wines.

”Initially the Reichensteiner had not been that well cared for and needed a really hard prune,” explained Clare and she attributes this to the variety falling out of favour with both the wine community and the public. Clare was pleased that the old gnarly looking vines survived the hard pruning and that the reputation of this grape variety seems to be on the rise again. “The two harvests of 2022 and 2023 were very good for Reichensteiner, I love these vines the bunches are open and hang low and they are easy to pick, just before harvest it always brings to my mind the hanging gardens of Babylon,” added Clare with pride. Brissenden have plans to use the Reichensteiner for a small release of sparkling and still wines in the future.

The vineyard was originally planted with Reichensteiner, Bacchus and Pinot Noir and Clare and Gordon made the decision to remove some of the original Reichensteiner vines to make way for Chardonnay

Everything on the vineyard is a team effort and this includes pruning. Jess and Clare both look at Emma and declare that she has a natural affinity with pruning. “She just seems to be able to look at the vine and instinctively know which two canes should be chosen,” said Jess. Emma’s enthusiasm for the task of pruning leads to a long discussion about the WineGB Pruning Competition and what is involved. (I secretly think Emma may spend the next few months convincing Jess and Clare to join her in the team event).

<<

Photos: Martin Apps, Countrywide Photographic

In the summer there is the possibility of accommodating a small number of campers who want to relax among the vines

The 2024 season has been hard but the team agree that despite a lower yield the fruit has all come in clean. “Our agronomist is Andy Bull from Hutchinsons and he is always ready to answer any questions we might have even though we are a really small vineyard. He always replies to an email,” said Clare with appreciation in her voice. “He is also really calm it doesn’t matter what problem we might face him with he gives us confidence that it can be sorted,” added Jess. There are other companies that have been really supportive. “Recently I phoned Vigo about a foiling machine that was not working the same way as last year and they were willing to talk me through what was wrong over the phone,” said Jess.

Owen and Fergus Elias have been very supportive on the winemaking side and Owen Elias has been really impressed by the quality of fruit from the old Pinot Noir vines although the exact clones of these vines is unknown. It is assumed they are German clones based on the planting date of the 1980’s and the Reichensteiner that was planted at the same time, but the scientific detail has been lost in time adding significantly to their charm. It is this block that holds a special place in Gordon’s heart.

The site at Brissenden is not particularly prone to frost and due to the small size of the vineyard frost prevention methods are not really being considered at the moment. “I have read so much around the subject of frost,” said Clare and she demonstrates her in depth knowledge of the subject discussing the risks of radiation frost versus advection frost. “We are so small I am not convinced that we can implement anything that would be cost effective and efficient,” she continued. Clare recounted a story regarding frost: “One year I did try lighting fires and

Under vine weeding machine

in the beginning the children thought it was fun but then the novelty wore off and I was left on my own in the vineyard in the dark, lighting the last fire and the benefit was only seen in the first few bays.”

Being alone in the vineyard was the inspiration for the stunning label design and Emma prompted Clare to tell the story. “Most of the vineyard tasks are usually completed by the start of the summer holidays because we want to be with our children but one year I found myself totally alone completing tucking in. It seemed that the buzzards that nest in the corner of the vineyard knew I was alone and were keeping me company. After that they had to be part of the label” said Clare. Emma, Clare and Jess all point to the buzzards’ role in protecting the vines from the smaller hedgerow birds that steal the grapes.

The label is actually a piece of artwork made by Jenny Preston and is made by the linocut process which requires the artist to think in the reverse as the final image they are trying to create will be a mirror of the linocut. This is a fitting piece of art in so many ways for this vineyard. Like everything at Brissenden it is done painstakingly by hand. When I ask about riddling through to labelling Clare laughs “anything you can think of we do by hand,” she said.

Currently Brissenden have a still Bacchus a sparkling white and a sparkling rosé from Pinot Noir and a sparkling cider which utilises the apples that grow on site (along with some bought in fruit) and is made using the traditional method. This sparkling cider is a great choice for an associated product dovetailing perfectly with the fruit growing heritage of the surrounding area.

The small but adept team have all had other careers from the world of corporate sales, teaching and surveying and their collective skillset is formidable. The most obvious quality that makes this team stronger became apparent when Clare said: “We have all reached that time in our lives where we know who is good at what,” it takes a good deal of inner strength and courage to know not only our strengths but our weaknesses and this team is definitely better for being able to work collectively. “Dad can feel a bit like he is outnumbered and so he often has friends on the vineyard helping him with tasks as well,” said Clare with an affectionate smile. The day of the visit Chris Abbitt is helping Gordon in the vineyard. Chris has designed and made (by hand obviously) the stunning vineyard entrance sign that gives this vineyard a distinguished feel even before visitors cross the threshold. Throughout the year the vineyard welcomes visitors to the site and shares the entire process of growing grapes through to making wine with visitors. The tours are charged at £25 per person with a minimum

number of six people taking the tour. This allows for groups of friends to have a tour tailored exclusively to them. “Visitors backgrounds often influence the way I tailor the tours,” said Clare. “Some people are fascinated by the vines and their life cycle and others don’t really know what they would like the tour to include.” If there is not so much to see in the vineyard Clare will sometimes offer a wine experience that includes a game that is designed to train the senses for wine tasting. One thing that Clare has noticed is that the tours sometimes highlight attitudes that are prevalent in society. <<

Currently Brissenden have a still Bacchus a sparkling white and a sparkling rosé from Pinot Noir and a sparkling cider which utilises the apples that grow on site and is made using the traditional method

Kobus Louw

“My experience of the viticulture industry in England and Wales indicates that the industry is generally more respectful of women than the wider world but on one wine tour I answered questions from a visitor but those same questions were then asked to either my dad or to the male winemaker (Kobus Louw) the answers were the same but only accepted from a man.” The tours include in depth education around the life cycle of the vines and the vineyard but Clare is quick to point out that the tours also contain a good dose of honesty. “I love taking the tours but I always explain that the vineyard does not have grapes on the vines in April,” she said. “Clare and her dad provide a truly authentic experience,” Emma added.

Clare, Emma and Jess all attend the local market in Bearsted once a month where customers are offered a discount for the wine they buy. The market enables Brissenden to share their story and their passion for viticulture directly with the local consumer “Bearsted Market feels like a series of mini tours,” said Clare. The wines are also sold at local

festivals and fairs, enabling the team at Brissenden to constantly interact with the public and receive feedback. This is a valuable tool for the small vineyard as every season they are able to adapt to the market demands and the changing attitudes of the consumer.

Being able to adapt quickly has given Brissenden the ability to fulfil large orders for weddings and for corporate gifts. These clients have appreciated the personal attention to detail given to every bottle. Brissenden was selected by the exclusive Benenden School for girls to produce a bottle for the centenary celebration of the school. The label design featured the iconic roofline of the building and the celebrations included a 100 acts of kindness initiative. The team at Brissenden were incredibly proud to have been asked to provide the celebratory wine.

The bumper harvest of 2022 has led to Brissenden making braver decisions with the styles of wines they make. “We currently have a Blanc de Blancs that is patiently aging which is very exciting,” said Emma. “I really enjoy single varietal sparkling,” she added.

Kobus Louw

Brissenden Vineyard sell kindling bundles Handmade vineyard signs welcome visitors

The winemaker at Brissenden is Kobus Louw, originally from South Africa he is the fifth generation of his family to earn a living as a winemaker. “Having lived in England for over twenty years he explained his motivation for entering the English wine industry. “I was here working in another industry and I was watching the growth of this young industry and with my history I felt I could not sit back and watch it, I had to be a part of it. I went to a large English wine producer and I said I will stack bottles I just want to be a part of the industry.”

Since then Korbus has worked at many different English vineyards.

My next question for Korbus was how long had he worked at the vineyard?

“Something like 8-10 years but I don’t wear a watch and I don’t care for time,” he replied. This ethos has had a significant part to play in his winemaking. Attracted to the winery by the age of the vines and the scope that provides to the winemaker Korbus said: “I don’t want to make Champagne, I want to make an English sparkling wine. I want the wine I make to offer a taste of the vineyard. I focus on phenolic ripeness and allow the grapes to do what they want, my aim is to facilitate the outcome.”

Korbus also works on his own wines at the winery with a focus on phenolic and wild ferment. One tank of wine is over ten years old and in that time has had minimum intervention. “The overuse of preservatives, excessive filtration and stabilisation, strip the wines of any identity,” he said. The wine displays a complexity of tropical flavours that is rare.

“With my wines I aim for innovation not imitation, I say hello to my wines every time I enter the winery,” said Korbus with winning smile and it is this level of care that has enabled him to allow the wines to speak for themselves.

The winery space is small and I ask Korbus about the flow of the winery. With a laugh he said: “The flow is terrible it is not at all like the big wineries I have worked for where everything is thought out and has its allocated space, but I love it here.”

It is clear that all those who are part of Brissenden vineyard have a love for what they do. The team at Brissenden is just that and each member is looking not for their own interests but the interests of the other team members and the vineyard itself. All that can be found at Brissenden can be expressed as graciously joyful.

Investing for success

Building a successful wine business is a journey that goes far beyond planting a vineyard.

While establishing vines may seem like a straightforward step, crafting a thriving brand requires rigorous planning, foresight, and creativity.

Determining your customer base, forecasting profitability, and anticipating market trends requires strategic business, brand and financial planning. Every decision you make will help unlock the full potential of your business for years to come.

Brand marketing

The size of your vineyard, type of grape varieties and clones will determine the wine style and quantity of wine you can produce. Arguably, the wine you make should actually be determined by the market. This means it is often best to have your brand position and marketing plan in place before you plant.

Building a brand and the infrastructure you need for consumer engagement requires investment. Creating customer experiences like a cellar door or wine tours, customer loyalty systems and wine clubs, visual branding and packaging, as well as digital communication tools and content, all contribute to a wine brand’s success.

Marketing and brand specialist Kerrie Lyons said, “With the drink market becoming increasingly fragmented and wine consumption patterns changing, knowing who your customer is and tapping directly into cultural trends gives wine producers the best opportunity to carve out a niche in the market.

“Investing in market research and a brand strategy which reflects consumer values and expectations, means the business responds proactively to consumer demand rather than relying on the status quo.”

Business and financial planning

Vinescapes CEO, Dr Alistair Nesbitt said creating a business and investment plan has been vital to the success and growth of Vinescapes.

“In our business, we know the skills and experience we need and have a solid plan in place to reach our goals and objectives,” he said.

Alistair’s work with winegrowers has given him direct experience of the opportunities and risks facing vineyard owners.

“When businesses don’t plan sufficiently, it can impact directly on the level of continued investment available for the vineyard or to process the wine, impacting on sales, stock holding and ultimately profitability.

“Our key message is to undertake initial and regular business planning to ensure the business has a clear path to success and can take advantage of the opportunities that arise.”

On-going vineyard investment

This year’s vintage set out just how essential it is for vineyard owners to continually invest in their vineyard, as this provides critical protection against the unpredictability of extreme weather and shifting seasonal conditions.

Vinescapes viticulturist Joel Jorgensen said, “The best fruit harvested in 2024 was found across vineyards where adequate investment was made to mitigate disease pressures.

“Running costs were higher than normal this growing season. It required a firm commitment to shoot or bunch thin at precisely the right time, invest in resource traps for SWD, and apply the appropriate sprays across every block to protect bunches from spoilage and rot.”

Wine production, sales and distribution

A hectare of grapes produces approximately 5-6,000 bottles of wine per annum. Access to a winery with the capacity to process the right tonnage is essential. Contract winemaking is a feasible option for many winegrowers, however long-term returns are more favourable to those who build and equip an on-site winery, depending on scale.

Beyond production, storage, logistics and selecting the right distribution method to get your wine to wholesale clients or export markets can be costly. Through budget forecasting and a phased investment plan, these elements of the business can grow as your business grows.

Grape contracting

Another option for growers is to sell grapes to winemakers on contract. If so, experience suggests it is best to conduct contract negotiations with potential buyers well in advance of harvest to gain the best return on investment.

Certified accountant and financial manager, Paula Nesbitt said, “We estimate the price of grapes on the spot market to be approximately £2,500 per tonne for common varieties like pinot noir or chardonnay. Yet we do see prices vary year-to-year depending on the season, fruit quality and yield, which can change on the cusp of harvest. This risk to income where sales contracts are not in place is an important factor every winegrower needs to prepare and plan for.”

If you would like support with your investment and acquisition plan, get in touch with Paula Nesbitt ACCA, to find out how Vinescapes can help.

Reflections on a difficult year

Conditions this season have tested new and experienced growers alike, with yields generally finishing well below normal and some crops having taken an age to ripen.

As the year draws to a close, Hutchinsons agronomists

Rob Saunders and Will Robinson review the ups and downs of 2024.

Overall, yields are around 30% down on the five-year average for most growers, although the difference may be up to 40-50% when compared with last year’s bumper crops. Bunches have been smaller than normal for many, although quality is more mixed depending on how local conditions affected canopy health, sugar accumulation and acidity.

While some growers had to wait weeks for acid levels to fall and sugar contents to rise just enough to proceed with picking, others managed to harvest largely on time and at the desired quality.

The variation is a consequence of the unsettled conditions that characterised flowering, and much of the season as a whole, significantly reducing pollination and fruit set, followed by relentless disease pressure and protracted ripening for many. Robust crop protection strategies and a bit of favourable weather at key times has made all the difference in such a challenging season.

Disease spotlight

Downy mildew has been a particular issue, with infection even reported on PIWI varieties, which should be tolerant to the disease. In all situations though, continued high disease pressure spurred on by repeated rainfall events has severely tested control strategies.

Some of the biggest differences appear to have been associated with spray intervals. Those with the time, labour and resources to maintain tighter 7-day intervals generally achieved better control than growers treating less frequently, where there was greater risk of chemistry “running out of

steam” before the next treatment. However, spray coverage, canopy management, and site characteristics have all played a part too. Indeed, 2024 has really highlighted the importance of good site selection, whether that is the influence on disease risk of natural airflow around sites and the proximity to trees or watercourses, or the porosity of soils and their ability to hold or drain away excess water. Some sites will inevitably require remedial action next year where soil structure has been badly damaged by machinery travelling along wet alleyways and headlands.

Another disease that briefly reared its head was powdery mildew. It was notable how quickly this took off and spread during one of the few hot, dry spells this summer, particularly in areas where there are now many new vineyards in close proximity. Again, the worst affected were those where treatments and/or canopy management were delayed or not quite good enough, resulting in poor spray coverage and UV light penetration – two key factors for combatting the disease.

Historically, some have thought that once grapes reach pea size and sugars start to increase, powdery mildew risk diminishes, but this year has shown that is not the case, as some crops faced pressure just before veraison. Problems were often greatest where growers had stopped spray programmes early, or where they were reluctant to incur the cost of leaf stripping due to lower yield potential. This extra foliage restricted airflow and light penetration and reduced the likelihood of contact chemistry reaching its target area to control disease.

New vineyard handbook

Seasons such as the one just gone have really highlighted the importance of good canopy management and well planned crop protection in maintaining a productive vineyard. So, as a reference for new growers and an aide memoir to those with more experience, Hutchinsons has published a comprehensive agronomy guide.

This timely guide takes the form of a folder, and covers everything from soil preparation before planting, rootstock selection and ongoing nutrition, through to pest, disease, and weed control. There are also notes on sprayer calibration and tank mix sequences, plus conversion tables and an annually updated section listing approved crop protection materials, along with an outline spray programme.

Register for your free copy via our website, www.hutchinsons.co.uk, or collect one when you visit us at the Vineyard & Winery Show. The 2025 crop protection update will be free, though subsequent editions will normally be charged for.

Crop insight for Vine Growers in the UK hutchinsons.co.uk

HUTCHINSONS VINEYARD GUIDE HUTCHINSONS

Facing a tough harvest?

Maximise your stock’s value with Carpenter Box’s expert accounting support!

After a challenging season, understanding the true value of your stock is crucial. Our specialised accounting services for vineyards focus on accurate stock valuation.

From evaluating inventory to implementing strategic pricing, we provide the insights you need to protect your assets and manage your cashflow needs for the future.

Our viticulture experts can help you with:

• Stock valuation

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• Managing your business

• Improving your profitability, cash flow and growth

• Tax planning for vineyards

• Accounting for vineyards

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Your key contacts

A season of challenges and resilience

No two seasons are ever the same, or so the saying goes.

2024 has proven to be one of the most challenging harvests in decades, ranking up there with the 2012 vintage in terms of difficulty. While it is too early to fully assess the quality of the 2024 grape harvest (as I write, we still have some late picking to complete), it is already clear that the season has fallen short. Yields and quality are significantly lower than what is usually expected across much of the UK.

The season began as it ended – wet. A damp spring, thankfully free of frost, started things off, and from then on it seemed as if a week didn’t go by without rain. While bud initiation from the 2023 season had given us reason to hope for a moderate to decent crop, the cool, damp stretch from May through August hindered progress. Flowering was impacted by persistent wet weather, leading to widespread millerandage in many varieties, which reduced yields.

2024 was also marked by high disease pressure from early on. Downy mildew became a key issue, appearing earlier than normal, with infections showing up in the canopy even before flowering. Those affected faced a relentless battle to prevent it from spreading through the canopy and onto the fruit. Where canopies were damaged, ripening was inevitably compromised. A cool, wet September and October compounded these

issues, creating the perfect storm for those struggling to reach target ripeness levels.

The challenging conditions drove growers to trialling machine harvesting for the first time, which is faster and less costly compared to hand-harvesting. We were even machine harvesting at night!

However, it wasn’t the same story everywhere. We’ve seen notable variation between sites, even those in close proximity to each other. In general, vineyards along the south coast of England fared the worst, while areas to the north, including north Kent and up towards East Anglia, managed to ripen fruit more successfully. Remarkably, I’ve seen recent readings of 90+ oeschle in Pinot Noir from the Crouch Valley!

On the fruit brokering side, 2023’s bumper crop, where I handled over 600 tonnes, left wineries full. This abundance slowed early market activity, and I hadn’t received any enquiries all summer from potential buyers. But things changed in August as wineries began to realise this year’s lower yields and quality. Surprisingly, however, grape prices didn’t surge; instead, the excess from 2023 cushioned buyers. This year turned into a buyer’s market, with producers largely setting their own prices.

Given the season’s challenges, maintaining consistent quality remains essential, even in low-yield years. Vineyard management practices must be adapted to get the best

quality possible under challenging conditions. This means reducing clusters early to focus on ripening quality – a tough decision when every tonne is critical for profitability. Yet, dropping fruit early, even in a low-yield season, is essential for market positioning and producing a vintage that reflects the vineyard’s best potential.

A harvest like this one serves as a valuable reminder to producers and vineyard owners of the importance of planning for at least one tough harvest per decade.

Let’s be honest: 2024 is a season we’ll want to put behind us. Here’s to looking forward to 2025 with fresh eyes.

Pruning and canopy management

I always say that pruning, that is winter pruning, is the only time of the year when you can really get your own back on the vine. It is the one time in the year when you have to address every vine on an individual basis, assess the state of its health, and make ‘life or death’ decisions about its future. This is also the time of the year of course when you assess each vine’s potential for cropping in the year to come, leaving the full compliment of buds that your trellising system and spacing allows, or leave a lighter load in the hope that it will recover some vigour to produce more fruiting wood in years to come. It is also the time of the year when you have to say, however reluctantly, that this vine’s days are numbered (or even over) and give the ultimate cut, right below the graft.

Winter pruning is also the time to look out for the signs of the many trunk diseases and viruses which affect vines. In reality this should be an ongoing process as some of the symptoms will first appear as discolourations on leaves or abnormalities of cane growth –short internode distances, bifurcation of canes, stunted canes or abnormal leaves. When you spot any of these, the vines need marking and noting so that their progress can be monitored. The timing of pruning depends on many factors. How many vines have you got to prune? How many hands do you have to do the work? Are some of your vines on a site that often gets frosted and therefore might benefit from being pruned as late as possible? What training system are you using? Do you have machinery that might speed up the process i.e. powered secateurs or pre-pruning equipment?

Many larger vineyards will aim to make a start on pruning well before Christmas when the weather can often be kinder than in the first two months of the new year. Most growers will aim to get the pruning and pulling-out part of the three (or four depending on whether you count dealing with the prunings as a separate part of the pruning process) finished by the end of March, leaving tying down until the weather starts to warm up. However, I well remember going to a wine equipment show near Rheims in mid-November, and seeing a vineyard already completely pruned and tied down and prunings removed. I was told that the owner of that vineyard would regularly go away until March when he or she, needed to be back to start looking after the vines again. Like so many things to do with vineyards, a lot of what happens depends on the owner’s decisions. The tools required for pruning haven’t essentially changed since it was discovered by the ancient Greeks (according to legend) that vines which donkeys had nibbled produced better grapes than those that were beyond nibbling donkey range. The first pruning aid was probably the curved pruning knife which the Romans called a falx vinitoria (and examples of which incidentally have never been discovered in Britain thus rather undermining the notion that Roman Britain was a country full of vineyards). Once some bright iron-age person had worked out that two opposing blades joined in the middle with a rivet i.e. scissors, could cut with greater ease and accuracy than a single blade, secateurs were invented which have not changed much since. Of course, many pruners prefer to use electric secateurs if, for nothing else, because they stop people getting RSI or other finger and hand-related injuries, plus they speed up the actual cutting process and allow for much larger cuts to be made cleanly and in exactly the right place.

The other pruning aid is the mechanical pre-pruner which can be attached to the front of a tractor and will slice through the canopy, miraculously missing the wires and retracting around the posts, reducing the previous year’s growth to nothing more than matchstick size pieces. In most spur-pruned vines, pre-pruners are commonly used as cordon-trained vines

only needing short spurs for the next season. In cane pruned vines of course – and that covers over 90% of all English and Welsh vines – you need at least one full-length cane, and often two, of between 60cm and 1.00m long. Pre-pruners therefore can be used, but not as effectively as in spur-pruned vineyards, a factor that has limited their use in England and Wales. However, they do speed up the pruning process, especially the pulling-out part, so they are increasingly being seen, especially on the larger estates. The final parts of the pruning process, pulling-out, tying down and dealing with the unwanted prunings can be speeded up a bit with the right equipment, tying down guns and a decent prunings pulveriser. Burning prunings in situ in a chariot de feu is now no longer considered sustainable and banned under the SWGB scheme.

As was mentioned above, if you have a vineyard which gets frosted (in whole or in part), late pruning is one technique which is often cited as a way of delaying bud-burst and thus frost damage. Personally I think the beneficial effects of this technique are overstated as frost never works to a timetable and the timing of when bud-burst takes place is far more important. The best anti-frost technique that can be considered as part of the pruning process is to leave single or double sacrificial canes that can be retained if frost has robbed you of viable buds or removed if it has not.

After pruning has been completed and the growing season has started, the business of ‘canopy management’ in all its forms can begin. The term ‘canopy management’ was invented by two viticulturalists in New Zealand, Richard

Wine Growing in Great Britain – Second edition is an A to Z of growing vines in the UK

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

Smart and Mike Robinson, who co-authored a book called ‘Sunlight into Wine’ which was published in 1991. Receiving the OIV prize for books on viticulture, I don’t think it is too much to say that this book really brought home the importance of leaf quality, leaf exposure and how to prune, train and trellis vines for maximum photosynthesis.

In looking after vines, its always best to remember why we are growing them. In short, the answer is to produce carbohydrates, the more the merrier (subject to certain limits and depending on wine style) from which we can both produce alcohol and nourish the vine for the year to come. Everything done to a canopy should have this aim in mind.

WRITTEN FROM EXPERIENCE

I always say that we are actually farming leaves. Grapes and sugars are just a by-product. If this sounds outlandish, try stripping all the leaves off a vine and see what happens. The vine, being a perennial plant, also needs to be able to grow a cane (or canes) for the next season and this cane needs to be furnished with fruitful buds. Given that this cane is growing during the previous season to the one in which it is to be used, it stands to reason that a vine in poor health, a vine that is less than vigorous, a vine whose leaves are shaded and a vine whose leaves are rendered useless through attacks by disease or predators, will not perform as well as it might, resulting in grapes of lower quality and yields that are less than optimal both in the current year and future years.

To achieve optimum exposure in a vineyard canopy, several rules need to be followed. Don’t allow crowding or shading; remove what’s not needed especially around both the fruiting zone and next year’s canes. Older leaves (those nearer the previous year’s wood) once they have given up working in the sugar factory, and are just sitting in the canteen all day, can be removed. Plus of course, picking (by hand) from a canopy where the older leaves have been removed is up to 50% quicker than from one that has been left with its full complement of leaves.

Leaf-stripping in the fruiting zone in stages, has been shown to be the single most effective way of reducing disease in the canopy, especially Botrytis, which is most likely to appear as the grapes start to ripen and

sugar levels rise and when most of the anti-botrytis sprays cannot be used because there is not enough harvest interval time. Leaf-stripping aids airflow, reduces shading, allows for quicker drying out after dew or rain, allows better penetration when spraying and exposure to UV light hardens the berries making them less susceptible to diseases.

Trials have shown that even total deleafing in the fruiting zone straight after flowering has no negative effects on yield, berry weight, cluster size or weight and that all the effects are beneficial. OK, so it’s a cost, but worth every penny. Hand leaf stripping of course is the simplest method and anyone can do it. However, it takes time and is expensive. Machines, single-sided or double sided, of different modes of operation (blow and slice, blow and shatter, suck and slice) all work differently and some vine varieties are much easier than others with certain machines. Its worth asking around to see if the densest variety you have responds better to one machine or another.

In summary therefore, canopy management is one of the most effective ways of getting maximum crops of ripe grapes, year after year. Remember it is better buds you need, not more buds. Better buds grow on shoots which receive their maximum dose of (free) air and light.

Next month I will be reviewing where we are in the vineyard with organic, biodynamic, sustainable, renewable, regenerative, permaculture, and (not forgetting) conventional viticulture. Is it all the emperor’s new clothes? Are the wines any better? Is it all worth it?

Laura Hadland

Managing the vineyard floor

Cover cropping is one part of managing vineyard soils, although the term covers a number of approaches. The plants grown on the vineyard floor may be left to germinate spontaneously, or purposefully sown. There may be a mixture of species, often legumes and grasses, or a monoculture can be used. Each of these options brings with it different benefits and drawbacks, as well as different demands for management throughout the year.

Sectormentor

Recent research from an Australian study suggests that integrating a living mulch of diverse plants in the undervine region ultimately benefits the functionality of the soil and improves the resilience of the vineyard in the long term. Of course, Australian growers in many regions have very different environmental pressures to deal with than those here in the UK, but it is generally held that an appropriate cover crop will ultimately be a net benefit to the wine producer.

Managing soil health with cover crops

A research update from Vinescapes.

DEFRA’s Farming Innovation Project (FIP) as part of Innovate UK has funded a two-and-a-half-year project, which commenced in 2022, specifically to support the research into groundcover management practices, with the aim to increase productivity and sustainability in UK viticulture.

With vines only covering approximately 15%-20% of the vineyard, exploring groundcover management opportunities is an important exercise given their potential impact on soil health, yields, juice quality and emissions.

There has been limited research in this area to date and many vineyards are looking for further support.

The project has been delivered by a consortium of participants, with groundcover management trials held in the Kent vineyards at Gusbourne Estate, Chapel Down and NIAB East Malling. Cover crop seeds and agronomic advice was supplied by the seed merchant T. Denne & Sons alongside scientific research from NIAB East Malling and the Natural Resources Institute (University of Greenwich). Together with the support of industry consultants and researchers Vinescapes, the project group has investigated the change and outcomes to soil health, vine growth and wine quality between a range of inter-row cover crop treatments, as well as different under-vine management methods.

The cover crop treatment mixes included phacelia, faba bean, an annual mix of rye and vetch as well as a perennial mix containing creeping red fescue and three clover species.

The control treatment consisted of alleyways that were maintained as before, with natural and spontaneous vegetation that is regularly mown.

Comprehensive testing has been conducted during the trial, to fully understand the impacts for grape and wine production, including measurements of soil health parameters such as soil organic matter,

nutrient content, microbial biomass carbon, water infiltration, compaction, and extractable nitrate; vine performance parameters including canopy volume (LiDAR), leaf nutrient analysis and chlorophyll, flavanol, and anthocyanin measurements.

Grape and wine analysis undertaken measured the pH, Brix, tartaric acid, malic acid, PAN, ammonia and YAN. NIAB provided an additional EMR Rhizolab study to analyse the root systems interactions and impact of soil sampling at depth. Over the course of the project, the team came to identify some clear benefits to the biodiversity, vineyard and soil health of each site. These benefits include:

◆ Increased organic matter within the soil

◆ Improved soil infiltration

◆ Reduced soil compaction

◆ More active microbial community effects (e.g. PGPR)

◆ Improved biofumigation

◆ Increased soil fertility

◆ Reduced weed species

◆ Providing more attractive food source for pollinators

◆ Suppressed leaching thanks to scavenge nutrients.

Through the combined effort of all these factors, the project confirmed the positive impact selected ground covers can have on the ability of soil to perform ecosystem services and functions; impacting the biological, chemical and physical health of the soil.

A webinar for WineGB members will provide more details and scientific analysis of the outcomes from this project on 27 November at 4pm.

The scientists, vineyard owners and managers and partners involved will talk through the process, findings and key learnings from this research to benefit the UK’s winegrowing community on their sustainability journey.

Correction

In an article on page 87 of the November edition of Vineyard magazine there was an incorrect reference to simplified labelling rules for the wine trade coming into effect on 1 January 2024. The article suggested that drinks with an ABV of less than 8.5% had previously been labelled as a “wine-based drink” but could now be labelled as wine.

The correct information is that the rules on the production and marketing in GB of partially de-alcoholised and de-alcoholised wine have not changed. The results of a consultation earlier in 2024 are yet to be published.

Vineyard is pleased to be able to set the record straight.

Fava beans used as a cover crop at the NIAB East Malling research vineyard

Down the alleyway

With David Sayell, owner of Vitifruit Equipment in Edenbridge, Kent.

Planting cover crops

Most people have got grass in the alleyway between the vines, and they just mow it, no problem. But if they want to establish a wildflower meadow or some other crop, things can get quite interesting.

As a company, we would make a complete new seedbed in the alleyway. To prepare the ground, you may want to avoid using a chemical to kill the weeds that are already there, so we mow as low as we can and then go in with a rotavator. There’s a feeder at the top which drops the seeds straight on to the soil as it comes off the back of the rotavator, and there’s a cage roller on the back which compresses the soil to give good soil-seed contact.

In my mind, the seedbed is crucial. I’ve seen people rush over the ground, thinking it’s broken up nicely. They drop the tiny little seed in

it and it drops between the cracks in the soil without getting firmed down properly. When the seed naturally germinates, it doesn’t have the nutrients around it to sustain it and it dies. So you need to pay attention to that.

This seeding is best done when the soil temperature is warm enough, say four degrees or so. In April, perhaps, certainly into May. You could do it in the autumn before it gets too cold, but we find a lot of people are concerned about doing many passes on wet ground and causing compaction problems.

Another method is using the direct drill, to try and avoid disturbing the soil profile. It cuts a slot in the ground, which the seed goes in and a wheel behind firms the slot shut. I’m not sure if that is always particularly successful, although I’ve seen it work very well with beans. They’re bigger and they put out a nice root system quite quickly. But if

SAUERBURGER PANDA-S ROTAVATOR: Available for hire from Vitifruit Equipment – www.vitifruitequipment.co.uk

First pass – preparing seedbed strips

Sauerburger rotavator with seed drill and trailed roller out on hire

Second pass – rotavating and seeding

BOISSELET INTERVINE CULTIVATOR: Available for hire from Vitifruit Equipment – www.vitifruitequipment.co.uk

it rains soon after, the slot can pretty soon fill up with water and that can kill them off too. I think this method is better in other parts of the world where the soil is normally drier.

People really need to consider what wildflower mixes they are going to use, because they may need different treatment. Whatever they do is going to cost money and if they’re going to buy very specific seeds, they might cost a lot.

We have a heavy duty, very capable rotavator made by Sauerburger. We selected that having come from using a much lighter tool before. The problem was that if you put it into difficult ground, like a chalky flint, it raffled the thing so much that the bolts holding the gearbox on were shearing. The one we use now is twice the weight - 530 kg - so it can maintain a constant depth of tilling. It also has three times as many teeth on each of the holders, so it cuts the soil more with every run. You get a much better seedbed and it’s much faster.

Undervine region

This area is quite different from the alleyway. We have built a lot of experience with different methodologies and different vineyards but the big problem is that grass or weeds grow up underneath the vines. If they grow too high, they cause a lack of airflow. That creates extra moisture and can lead to more disease. We have also seen thistles and nettles growing right up into the canopy, which you really don’t want when people are going through doing hand work like tucking down or harvesting.

So the weeds have to be dealt with somehow. They can be sprayed with a herbicide like Roundup - but not every vineyard is keen to use strong chemicals. The weeds can be cultivated out at the root mechanically, and there is quite a lot of kit out there to do it - breaking the soil open, lifting the roots out so they dry and die. The key is to make sure that you work right up to the stem of the vine, actually go around the base and take out the weeds.

Some people aren’t too worried about some weeds growing around the base of the vine and they’ll do less of a precise job but they have to accept that at some stage there will be some nasty weeds that will need to be dealt with, even if it means getting down on your hands and knees and pulling them out by hand.

We prefer the cultivation technique. We’ve been doing it for probably 35 years now with the Boisselet system. We stick with that system because the type of technology enables you to do a good job at speed, going in between the vines properly. We have got the Boisselet fitted with a rotating head and it pulls all the soil out, levels the ground down again and goes in and out between the vines to take out the weeds that have established themselves there.

Three weeks after seeding

Four weeks after seeding

Five weeks after seeding

Six weeks after seeding

Eight weeks after seeding

Boisselet double sided mini rotofil strimmer

Managing the soil

NP Seymour are one of the UK’s leading specialist tractor and machinery dealerships. The business was founded by Nick and Barbara Seymour in 1974 and is now led by their daughter Claire Seymour. They have developed long standing relationships with a range of high quality manufacturers around the world in order to bring their customers the most reliable and innovative products on the market for establishing cover crops and dealing with weeds.

Weaving Mini GD vineyard drill

Weaving Machinery, in conjunction with SJ Barnes LTD, have designed a compact vineyard drill for establishing grass and cover crops. Fitted with a 300L capacity Weaving Magnum seeder, easily accessible volumetric metering unit and RDS Artemis Lite controls with GPS forward speed monitoring which guarantees a repeatable metering dose ranging from 1.8kg/ha to 400kg/ha. A closed hydraulic suspension system provides individual coulter pressure of up to 200kg, helping to maintain consistent sowing depth across undulations. It's available with a working width of 1.5m or 2m.

Bullion Mekfarmer

The Bullion MekFarmer power harrow can break up even the most compacted ground for repairing rutted and untidy ground or alleyways. Soil is evenly distributed over the entire working width to create a perfect seed bed. These three-point linkage power harrows have knife-style vertical rotating blades which require less power and consume less fuel. All versions are fitted with a 324rpm gearbox, PTO shaft with slip clutch, 260x12mm sturdy and easy to replace blades (for a 22-25 max working depth), sprung loaded side shields which open outwards in case of impact with stones, a sturdy rear levelling bar and a packer roller for a clean finish.

BULLION MEKFARMER: www.npseymour.co.uk/products/bullion-power-harrow-with-seeder

Mechanical weeding solutions

Since the 1980s, NP Seymour has been the exclusive UK supplier for Braun, offering a comprehensive modular system that fits on a basic frame. The mechanical weeding tools can be front, mid or rear mounted and are width-adjustable.

NP Seymour have also designed and built bespoke front-mounted tool carrier frames that can be fitted with various mechanical weeding implements from a number of manufacturers, including Braun. All the frames are built to specification so that growers can choose if they want it to be single-sided or double-sided and hydraulically or manually adjustable.

“Mechanical weed control is still one of the things we get asked about most,” said Claire Seymour. “We’ve been supplying the Braun range since the 1980s and continue to do so because we know that the system on offer is reliable, heavy-duty and ideally suited for UK growers.

Under vine cultivators used for weed management are not a one-sizefits-all product. Modern systems can be incredibly sophisticated, so before choosing a make or model, growers need to think about what they are trying to achieve. If you’ve tried mechanical weeding equipment in the past and weren’t impressed with the results, it is well worth revisiting the options as there is a wide range of implements available, and what suits one vineyard will not always suit another.”

Rollhacke

The Rollhacke is the chosen option for some vine growers looking to reduce their use of chemicals and adopt mechanical weeding practices. Instead of breaking the soil, rotary tiller weeders like the Rollhacke effectively move through it, disturbing weeds and making the soil more friable to create an inhospitable environment. The Rollhacke is made with 8mm thick steel and has proven to be well adapted to multiple different soil types.

ROLLHACKE:

It is designed to be quick and practical to use. The principle is similar to that of a disc plough, but the tines of the double star-shaped finger weeder are curved so that they roll in and tear small furrows in the earth’s surface. This creates a notched edge, rather than a cut edge left by a straight disc plough, helping to reduce run-off. The angle of work can be adjusted without tools. Operators can change the tool set up so that it is more or less aggressive.

LUV Perfekt

The LUV Perfekt dished ploughshare and cultivator are designed for fast work. The flat blade hoe drives under the vegetation between the vines and cuts through the roots of the weeds a few centimetres below the surface.

The LUV Perfekt allows you to run rigid legs with diverse blades. For example, using concave coulter discs in front allows the ploughshare to penetrate the soil more easily and to achieve a clean separation of the under vine area from the grassed alley. The implement has a short shaft with splines that can be used with the familiar flat blade or a wide variety of alternative undervine implements, such as an undervine swivel scalloped disc which can be pivoted and tilted. There is a rotary gyroscope for loosening and crumbling the soil in the undervine area and removing tall grasses and the demounder “Col de cygne” for clearing dams and larger masses of soil between the vines.

Vine trunk cleaner

For those who do not want to impact the soil, Braun has developed the Vine Trunk Cleaner. Initially brought to market to help growers with the backbreaking task of bud rubbing, this strimmer-like machine effectively controls unwanted vegetation growth and weeds between the vines. It can be fitted with 16 rubber paddles or white strimmer cord.

Those opting for the strimmer heads on their own can also choose to have them on a front-mounted, hydraulically height and width adjustable over-row frame.

A busy year for a dynamic business

The impressive growth of VineWorks, set up by James Dodson in 2006 while still studying for his BSc (Hons) in Viticulture and Oenology at Plumpton College, shows no signs of slowing down.

New team members, investment in machine harvesting, an expanded product range for the online shop, distribution rights for Frolight, an innovative new frost protection system, and valuable support for UK-based scientific research have made this a particularly busy year for the dynamic business.

The company’s significant investment this year in a Gregoire GL 7.4L self-propelled grape harvester from Kirkland UK, is something James considers to be a huge achievement for the business.

He is also delighted that Tom Reid has returned to the company, based at Plumpton Green, East Sussex, as head of vineyard services, a new position that will oversee the delivery of VineWorks’ vineyard management activities.

“Tom left us in 2023 to gain experience working in central Otago

in New Zealand for a vineyard management company similar to VineWorks, and has now returned with lots of new skills and knowledge around growing grapes in a premium cool climate winemaking area that has lots of similarities to the UK,” said James.

Another new face is that of Sam Middleton, who won the VineWorkssponsored Vine Grower of the Year Award in 2019 and has now joined the team as a junior viticulturist in Tom’s vineyard services team.

The new harvester, meanwhile, has proved a hit with clients and looks set to be a gamechanger by reducing the need to rely on a shrinking labour force to pick the increasing number of grapes being grown every year in the UK.

“Access to labour is a critical issue for the industry at the moment and the harvesting machine solves that problem,” said James. “Yes, it’s a considerable outlay, but it allows you to harvest significant tonnages a day at a third of the cost of doing the job by hand.

“Given how difficult and costly it is to maintain a large workforce these days, I really believe mechanisation is the way forward, although we will of course continue to offer hand-picking for our customers.”

There are winemakers who prefer hand-picked grapes because they don’t like the fruit mixed with juice during the mechanised picking process as it can cause oxidation to begin early. It’s particularly important for those producing the sparkling wines for which this country is renowned.

VineWorks has solved that problem by developing an innovative way to separate the bunches from any juice, enabling dry grapes to be delivered to the winemaker along with an IBC containing the juice that has been released during harvesting. The two can then be processed together in the usual way but without the risk of early oxidation.

“The ability to keep the juice separate from the grapes has been well received by our growers,” said James. “It’s a unique approach which ensures the winemaker receives the best quality juice. We are capturing the cuvee in the field.”

Kirkland UK’s sales manager Ben Devine said the Gregoire harvesting machine had become a firm favourite with vineyards after being successfully demonstrated in the field last harvest. “With labour availability continuing to be a challenge, growers are increasingly relying on automation, and we are happy to advise them on the best way forward in this developing market.

James Dodson

“Available either trailed or self-propelled, there is a harvester to suit every grower. Gregoire is a great company with many years’ experience, which makes it an excellent choice when looking at harvesting machines.”

At the other end of the process, as a certified vine importer VineWorks sold 700,000 vines during the year and planted 500,000 of them for the company’s own clients, using two precision planting machines guided by GPS technology.

The company’s retail business is also expanding, with more products and more outlets. It now sells through global online marketplace eBay as well as via its own online shop, while the range of products includes more items from major suppliers including Gripple, Bekaert, Felco and Hadley.

Another important supplier for VineWorks is Tubex, the UK’s leading manufacturer of tree shelters.

“Our Easywrap vine shelters offer a range of benefits, from promoting healthier vine growth to reducing maintenance needs, allowing vine growers to focus more on cultivation and less on repairs and upkeep,"

commented Jack Readman, field technical advisor at Tubex.

The company’s wrap shelters help create a micro-climate around the vine, insulating it from temperature drops, protecting it from browsing animals and even limiting frost damage.

With the latter in mind, VineWorks has also been chosen as the designated UK distributor for Frolight, an innovative frost protection system that uses infrared technology and costs very little in electricity per hectare to run.

“Frolight is a cable system that looks like the kind of plastic tube that normally houses fairy lights. It runs along the trellising and can be switched on manually or automatically, sending out an infrared light that uses targeted, radiant heat to protect the grapes from frost in cold weather.

“It’s far more sustainable, environmentally friendly and cheaper in the long run than burning propane or paraffin candles, and far easier because once it’s run out into the vines it can be left there until the danger has passed, when it can be rolled up and stored until the following year,” James explained.

Patrick with a machine harvester

Charles Martin with Frolight at All Angels 2024

James Dodson and Chris Buckley

Frolight has been brought to the market by Bekaert, and came about after that company, in the words of Chris Smith, senior segment manager, agriculture and consumer, steel wire solutions “sought to transcend its foundational wire products, moving into solutions that leverage its expertise in specialised technologies”.

He explained: “The initial collaboration with BFT, a Bekaert entity specialising in heating cable technology, was born from a six-month research and product development phase. This process highlighted the inadequacy of legacy frost protection methods, paving the way for an innovative solution that uses Frolight’s infrared technology with Bekaert’s commercial backing.

“Frolight Frost System provides vineyard owners with an integrated approach to frost protection. This initiative goes beyond simply meeting a need for higher quality wire or hardware; it aims to provide end-to-end solutions that safeguard crops in an unpredictable climate.

“Bekaert’s ecosystem-based partnerships not only enhance their solution offerings but also help rapidly growing companies like Frolight reach wider markets, making the collaboration mutually beneficial and strategically impactful. Bringing on VineWorks as the designated UK distributor of Frolight is part of this strategy.”

Protection, growth, and reduced maintenance

Newly planted vines face numerous challenges, from extreme weather conditions to damage caused by browsing animals or even from routine maintenance.

Tree shelters help alleviate those problems, protecting young vines, fostering growth and reducing the need for maintenance, as Jack Readman, field technical advisor at Tubex, explained.

“One of the greatest threats to young vines is exposure to frost and extreme weather conditions. Wrap shelters help to create a micro-climate around the vine, providing insulation against sudden unseasonal temperature drops.

“The wrap also provides a protective barrier, limiting frost damage, including black frost, which can quickly stunt or kill early growth. By stabilising the vine’s environment, shelters enable more consistent establishment and healthier vines.

“Vineyards are also vulnerable to browsing by animals such as rodents, rabbits, and hares. Wrap shelters fully encase the vine stem, providing a physical barrier that prevents animals from reaching the plant. This safeguard reduces the need for other pest-control measures, saving costs and allowing the vine to thrive undisturbed.”

While weed control is essential in vineyards, herbicide application around young vines can be risky. Jack went on: “Wraps offer critical protection by shielding stems and rootstock from overspray. The vertical slit design enables a natural overlap, allowing the wrap to expand as the vine grows. This allows for easier installation and removal than traditional spirals, saving time and effort for vineyard workers.”

The risk of mechanical damage from strimming or mowing equipment is also reduced by using wraps. “Wrap shelters help minimise the risk of mechanical damage that can kill or harm young vines by providing a resilient barrier against common impacts,” Jack explained. “It means vineyard operators can maintain their rows more efficiently, with less worry about accidental damage.”

VineWorks is a long-time distributor of Tubex’s Easywrap range (formerly known as Vinewrap), which James Dodson said he believed provided “a cost-effective and reliable solution for vine protection”.

Jack concluded: "With nearly 40 years of expertise in tree shelter manufacturing, we take immense pride in our long-standing partnership with VineWorks, which has now spanned more than a decade. All our shelters are manufactured in the UK, and we are delighted to be able to offer a nationwide collection and recycling programme that ensures a truly circular product lifecycle.”

VINEWORKS

Frolight representatives were on VineWorks’ stand at this year’s Vineyard & Winery Show and were able to demonstrate the system and give growers an on-the-spot estimate of the cost of installing the system.

VineWorks, a main sponsor of the 2024 show, having supported it every year since it started, were also joined on its stand by representatives from Bekaert, Gripple and one of VineWorks' oldest nursery partners, Pépinnières Tourette.

Pierre-Denis Tourette, from Pépinnières Tourette, commented:

“Through our long-standing collaboration with VineWorks, we have found a partner that understands the land, enabling us to offer grapevines tailored to the UK terroir.

“The match between variety, clone and rootstock with the terroir ensures the success of our clients' vineyards. We consistently perform hot water treatment before grafting, to provide additional sanitary assurance. Performing this treatment before grafting helps avoid delayed budburst, often seen when treating finished vines.

“With VineWorks' help, we can adapt the grafting process to meet the needs of the UK market and provide this additional guarantee for future vines.”

VineWorks also played a significant part in this year’s Groundswell regenerative farming ‘festival’, with head of vineyard establishment Will Mower hosting a discussion entitled “The honest truth – what we know and don’t know about regenerative viticulture in the UK."

Sharing knowledge is a central part of the VineWorks philosophy. While it may seem to fly in the face of commercial advantage, James sees it as “giving something back” to the industry in which he has been a leading player for the best part of 20 years.

“As well as writing a regular column for Vineyard magazine, we produce regular educational features that are freely available on our website,” said James. “I feel strongly that we should support the industry and help it continue to grow and develop.”

VineWorks also ‘gave back’ this year by working closely with the National Institute of Agricultural Botany (NIAB), grubbing up part of a research vineyard and replanting with several clones of Pinot Noir, which the company helped to import, as part of a trial. “There was no charge; we saw it as our investment in the future of the UK wine industry,” James said.

Dr Belinda Kemp, head of viticulture and oenology research at NIAB, praised VineWorks for its “continued support and investment in scientific research”, which went “from letters of support for research grants to supplying and replanting vines for our research vineyard in East Malling”.

She went on: “James Dodson offered the services of VineWorks, which enthusiastically removed and replanted 36 rows of vines and replaced them with the most popular grape varieties grown in the UK. They donated their time, the grapevines and the trellis systems required in two research vineyards.

“These vines enable scientists at NIAB to focus on addressing the challenges of growing grapes in the UK, and allow our researchers to study sustainable, environmentally friendly vineyard practices under our cool climate conditions. We are also working with VineWorks to test changing vineyard establishment times, and they are planting a new Pinot disease-resistant variety bred specifically for sparkling wine, and another bred for red wine.”

With 2024 almost behind them, James said his team at VineWorks was looking forward to what lies ahead, “growing UK wine one vine at a time”.

Plant the future with our vines

licenced to ensure the traceability, sanitary status, authenticity, quality and genetic value for each clone

Vines treated with mycor rhizal fungi in the nursery for better development in your vineyard

licenced for a 100% guaranteed Frenih French origin

Vines are hot water treated before grafting : avoids delayed budburst which canoccurwhentreatingfinishedvines

Representing you

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

WineGB is the national association for the English and Welsh wine industry. WineGB represents, leads, and supports the sustainable growth of the Great British wine sector.

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

30 days of sustainable action campaign

Ending last month, we ran our first dedicated sustainability campaign. 30 Days of Sustainable Action involved the launch of three major pieces of work within environmental and social sustainability, which will lay the groundwork for the future success of our industry.

These were:

◆ WineGB toolkit for safe and respectful workplaces. A free and open-access document that acts as a one-stop-shop for information, support, and processes to help protect and train staff in ensuring the welfare of individuals. It was released prior to the law change on 26 October 2024 which requires employers to take “reasonable steps” to prevent sexual harassment of their employees.

◆ Sustainability impact report. Our first sustainability report was the result of four years of data collection and two member surveys. It reviewed the impact of our Sustainable Wines of Great Britain Scheme (SWGB) and provided a broader assessment of the English

and Welsh wine industry’s environmental, social, and governance impact. It showed significant early coverage of the SWGB Scheme, with 43% of the total UK vine hectarage.

◆ WineGB people support hub. This online hub is designed to promote equity, diversity and inclusion and supports businesses, individuals, and allies to create a more welcoming sector that fosters development. It signposts over 50 organisations within wine, alcohol, farming and EDI with support provided in 10 different areas including health and wellbeing, workplace issues, and discrimination and social barriers. During the 30 days, we also shared case studies from members of SWGB, shared advice and tips as part of Recycle Week, and revealed the latest SWGB member (Chilworth Manor) to achieve gold SWGB certification for its vineyard. As well as Recycle Week, 30 Days of Sustainable Action also coincided with World Sustainability Day and the International Day of Climate Action.

Collaborative data sharing to create frost resilience

Earlier this year, we were part of a group that was awarded over £300,000 from Innovate UK to fund an innovative frost forecasting and management project for grape vines. The project will create hyper-localised, site-specific, and variety-specific frost risk forecasts, enabling vineyard managers to make more informed, targeted, and sustainable choices when responding to frost events.

We are now inviting vineyards to submit their weather forecasting data so that together we can build resilience and combat the effects of frost. A survey was distributed by WineGB last month –if you would like to contribute, please email phoebe@winegb.co.uk.

While we already have wide coverage across the UK, we are also looking for additional partner vineyards that would like to be a part of our project. This would involve having sensors installed and sharing your data with the project team.

By combining weather forecasting models with mapped frost risk assessments and real-time on-site measurements from the sensors, the project will launch site-specific forecasts of both frost risk and frost type. These forecasts will ultimately be available via an app.

If you are interested in being a part of this two-year project and working alongside Agri-Epi Centre, WeatherQuest, Plumpton College, Vinescapes, and WineGB, please email paula@vinescapes.com.

25 November 2024

Webinar: WineGB Three-Year Strategy 1pm

25-27 November 2024

Plumpton College –Vineyard Winter Operations

26 November 2024

VisitEngland Tourism Workshop East Region

27 November 2024

WineGB Webinar: Advancing UK Viticulture: Insights from Cover Crop Research on Soil Health, Vine Yields, and Crop Establishment 4pm.

30 November 2024

Vineyards of Hampshire Festive Fizz, Guildhall Winchester

4 December 2024

WineGB Webinar: Understanding your legal responsibilities and the challenges for a landowner of rural property 12pm

WineGB Gold

Photo: Julia Claxton Ridgeview Wine Estate

Problem free lees ageing

Lees aging post primary fermentation provides winemakers with a valuable tool that can influence the style and quality of the wines they produce.

Polysaccharides (mannoproteins) and lipids are released enhancing the organoleptic profile of the wine. Mannoproteins improve the body and mouthfeel of the wine whilst decreasing the perception of harsh, astringent tannins and the sensation of acidity. In addition, mannoproteins have a positive impact on wine stabilisation, not just tartrate stability but also protein and colour stability. Yeast lees are also rich in reducing elements that amplify the intensity of aromas and protect them against oxidation, thus ensuring their longevity.

However, this process is not without risk. Wines from difficult and disease impacted vintages can give rise to off flavours associated with unripe fruit and undesirable microbes (eg Brettanomyces). Yeast from problematic fermentation can give rise to reductive aromas. The oxidation potential with battonage is higher, particularly with barrels. Of course, the labour requirement of battonage can be significant.

OENOFRANCE® offers an alternative to winemakers with its yeast derivatives PHYLIA® range and specifically their PHYLIA® LF which can be used to replace natural lees, eliminating the risks associated with poor lees from primary.

Trials carried out by OENOFRANCE® demonstrate the ability of PHYLIA® LF to manage the redox potential during wine ageing, avoiding reductive drift (leading to mercaptans) as well as oxidative drift (leading to ethanal).

Another advantage of using PHYLIA® LF as a replacement for natural lees is its ability to rapidly release polysaccharides into the wine, significantly reducing the time needed to acquire the benefits of lees ageing. The following trial demonstrates this rapid release process.

In summary PHYLIA® LF offers winemakers a reliable and highly efficient option to secure the organoleptic and wine stabilisation benefits of lees ageing without the potential risks associated with using natural lees.

PHYLIA® LF is just one of the many yeast derived products in the PHYLIA®

Evolution of sulphur compounds – control tank:

The control shows a high concentration of hydrogen sulphide remains and increases after 200 days. At the same time, the concentration of methanethiol continues to increase over time. These two compounds are significantly over their perception threshold (1µg) giving the wine a strong reductive character

Impact of PHYLIA® LF during maturation:

Evolution of the polysaccharide concentration (mg/L) in the medium over six months of aging on natural lees without stirring (control), on natural lees with stirring and with 25 g/hL of PHYLIA® LF (replacing natural lees) with stirring

range from OENOFRANCE®. If you are looking for 100% natural, vegan suitable solutions for other winemaking challenges the following products may also be of interest:

◆ PHYLIA® CYS: protects aromas and prevents premature ageing, high antioxidant capacity

◆ PHYLIA® AR: aroma and colour preservation

◆ PHYLIA® EPL: allergen free fining product, eliminates undesirable tannins

◆ PHYLIA® EXEL & ICONE: mannoproteins for stability and enhanced organoleptic profile

For more information on these products any others from OENOFRANCE® contact karen@bevtech.co.uk

Evolution of sulphur compounds PHYLIA® LF (25g/hL) treated tank:

On the contrary, wine treated with PHYLIA® LF shows a steady reduction of the three molecules measured. These molecules disappear completely after 200 days. This results in a fruity wine with no olfactory defects

Control Test with batonnage Test 25g/h PHYLIA® LF

Batonnage

Harvester impresses growers at demonstration day

On 22 October 2024 NP Seymour hosted an exclusive demonstration of the ERO Grapeliner 7000 series self-propelled mechanical grape harvester at Greyfriars Vineyard in Surrey.

Attendees had the chance to see this advanced machine in action, including being able to sit in the cab with contractor and operator Sam Barnes to see how the cab’s central location, glass floor, camera system and auto steering option all help make driving this impressive bit of kit as easy as possible.

“Overcoming the wet weather conditions that have impacted the 2024 season, the Grapeliner’s performance impressed those present, proving that it’s built to handle even the most demanding harvest conditions and is wellequipped for UK vineyards,” said Claire Seymour, director of NP Seymour. “We were also very grateful to have Lukas from ERO with us, who provided expert insights into the self-propelled mechanical grape harvester’s capabilities.”

NP Seymour, the UK’s leading provider of specialist orchard and vineyard machinery, recently announced its partnership with German manufacturer ERO GmbH as the first UK dealership to supply the renowned ERO Grapeliner 7000 series self-propelled mechanical grape harvesters.

“We’ve been proudly supplying ERO’s range of vine trimmers and defoliators for many years and have always been impressed with the quality and reliability. The harvesters they produce are no different, and the Grapeliner 7000 series is packed with innovative features that distinguish it as one of the top choices for mechanical grape harvesting worldwide,” said Claire.

For more than 40 years, ERO has been building and selling self-propelled harvesters. The self-propelled machine also features a unique three-stage harvest cleaning system to

deliver the purest grape yield with a cross-air nozzle and leaf rake eject up to 70% of leaves before they reach the conveyor belt, reducing juice and fruit loss.

Unlike other self-propelled harvesters, which feature an offset cab, the ERO Grapeliner cab is centrally mounted and also features a glassed-in floor which means the operator has a better perspective of where the machine is in relation to the rows.

For easy operation, the Grapeliner was the first grape harvester to feature a one-sided unloading conveyor. NP Seymour has further

modified the chute to better suit UK growers, allowing them to fill one bin at a time. An external camera system has also been fitted to allow the operator to see exactly where the fruit goes when unloading into bins.

The ERO Grapeliner 7000 mechanical grape harvesters were also the first to feature an automatic steering system, which allows operators to focus on the fruit to get the cleanest sample. Despite being self-propelled, the harvesters offer excellent manoeuvrability as the inside rear wheel remains stationary when performing tight turns.

For those who couldn’t attend due to their own busy harvest schedules, please contact NP Seymour on 01580 712200 or by emailing sales@npseymour.co.uk if you’d like to discuss how the Grapeliner 7000 can benefit your vineyard operations

Vine Equip has collectively over 40 years of UK vineyard, agriculture, engineering and farm machinery manufacture experience. Our products combine the latest technology, with the most efficie versatile machinery on the UK market. The range of products include MWC spreader (manure, woodchip, compost), lime spreader, cultivator, subsoiler and picking trailers.

SPECIALIST MOWERS, WORK VEHICLES AND MORE

Treading lightly

Early

season weed control is a delicate balance; getting on top of vigorous weeds before they gain a foothold, without damaging the soil at a time of year when it’s wetter than usual, writes Matt Pinnington, Haynes Agricultural.

The Multiclean from Clemens has long been the benchmark for weed control without soil disturbance, tackling all weed types effectively without damaging the vines. Its hydraulically driven spindle with easily changeable cord sections means a low power requirement from the tractor, and it can be mounted on a range of Clemens tool carriers.

The simplest mounting is on one of the SB tool carriers – these come in single sided or double sided guises, with different widths to suit the range of row widths required. All machines have hydraulic width adjustment to cater for less-than-laser-straight rows.

An increasingly popular home for Multiclean heads is on the BV Mulcher – this heavy-duty rotary mulcher features hydraulic width adjustment and can mount either Multicleans or Finger rollers for undervine cultivation and grass control in one pass.

The Vineyard & Winery Show provided the opportunity for a close look at the Clemens Twin Peaks tool carrier – this is the ultimate tool carrier for the Multiclean, allowing four heads to work two rows at once; perfect for intensive vineyards looking to shorten time spent on the ground early in the season, as well as for owners who are conscious of ground compaction. Other compatible implements

include double U trimmers and leaf removers.

The Twin Peaks is front mounted, either using the tractors existing front linkage, or to decrease overall length, using a compact console to replace the front lift arms. Visibility is excellent due to each mast being mounted either side of the central console, rather than in the centre like a single lift mast tool carrier. Hitching and unhitching is made easy by the purpose-built stand.

The Twin Peaks can be controlled either by ISOBUS fed from the tractor or using the innovative C-Control Smarti joystick- this allows width, tunnel width, height and angle adjustments and hydraulic flow control from a single handgrip.

The Smarti joystick works via Wi-Fi to connect to a smartphone app, where different user settings, machines and button layouts can be selected based on the task at hand. Hydraulic flows and actuation speeds can also be set here, to save adjusting flows separately on the tractor – hydraulic flow can be controlled to each side independently, enabling machines to be shut off at the ends of unequal rows. For work on rough ground, the handgrip is equipped with three thumb joysticks. This means you can trim or defoliate at speed, without fear of accidentally making an adjustment due to a bump or rut.

Collaboration to improve the grass strip

Fruit and vine growers face new challenges. Two leading Dutch manufacturers join forces to come up with a comprehensive range of solutions.

Two leading Dutch manufacturers of agricultural machinery, PERFECT - Van Wamel and Evers Agro, are proud to announce their strategic cooperation. This cooperation, which brings together the expertise and innovative strength of both companies, focuses on offering an even more complete and stronger range of machines for grassland improvement for fruit growing and viticulture to the international market.

Evers Agro, specialised in machines for soil cultivation, grassland care and fertilisation and active worldwide mainly in arable and livestock farming, will entrust the sale of its models with working widths suitable in fruit growing and viticulture to PERFECT - Van Wamel. The latter has built an excellent reputation among growers worldwide thanks to their highquality solutions for the fruit growing and viticulture sectors.

Extension of product range

With this exclusive cooperation, PERFECT - Van Wamel is marketing Evers Agro's machines under its own brand name PERFECT through its worldwide dealer organisation, thus further expanding its product range for customers in the fruit and wine sector. The subsoiler and aerator eliminate soil compaction and improve the water-absorbing capacity

of the soil. This improves the soil structure and stimulates soil life. The disc harrow works in crop residues and the overseeder sows the space between the rows perfectly.

“With this cooperation we can offer our PERFECT dealers and customers machines to restore the grass strip and improve the soil under the grass strip sustainably,” said a spokesperson for PERFECT - Van Wamel. “We are delighted through this partnership to expand our current range with proven machines for improving the grass strip, such as aerators, subsoilers and overseeding machines.”

Scoop at Fructura

The cooperation will be officially kicked off with a presentation of the first machines in the recognisable PERFECT livery at the Fructura exhibition in Hasselt, Belgium, in early December. At this renowned exhibition, growers and dealers will have a unique opportunity to discover the latest machines specifically designed for improving the grass strip in fruit and wine growing.

This strategic alliance represents an important step for both companies in serving a growing international market and providing complete solutions for growers in the fruit and wine sector.

ADVICE AND TIPS

Cutting down time

Pruning is one of the most labour-intensive tasks in vineyard management, especially in the UK, where achieving the right crop load and vine balance is essential.

To help vineyard managers streamline operations and increase profitability, NP Seymour offers advanced machinery from Germany’s leading vineyard machinery manufacturer, ERO, that quickly transforms the pruning process.

The ERO mechanical pre-pruner and ERO VITECO cane puller work together to reduce labour demands and simplify vineyard operations.

As contractor Sam Barnes, of SJ Barnes Ltd explains, “The pre-pruner removes around 20%-30% of the wood, cutting down the time and effort needed for pulling out by eliminating those stubborn wispy ends and tendrils.”

The ERO mechanical pre-pruner is an ideal solution for established vines on single or double Guyot systems. It uses counterrotating serrated shearing disks to trim back 40cm-105cm of canes and tendrils from the wires, allowing for faster and more precise pruning preparation.

These shearing disks are highly durable, designed to handle dense vine growth while maintaining sharpness over extended use, thus reducing maintenance needs.

The pre-pruner also offers an automatic post-sensing option, which, combined with its simple push-button controls, makes it easy to operate even on larger vineyards. Operators can quickly open the rollers when reaching a post or starting a new row, ensuring consistent pruning without interruption.

For flexibility, the machine can leave longer canes if needed, providing sacrificial canes as a frost buffer or offering flexibility with bud numbers.

Once pruning is complete, the ERO VITECO cane puller takes over to streamline the arduous task of cane removal. Physically this is very strenuous, plus it’s at a time of year in the UK when the weather is usually pretty unpleasant, and it takes a considerable amount of time, too.

The VITECO cane puller has been designed to strip and mulch canes simultaneously in one pass, minimising the manual labour required after pruning has been done.

Depending on the grape variety, the time required for cane stripping accounts for 35 to 60 labour hours/ha. A considerable number of seasonal workers are needed, and as growers know all too well, this brings with it hidden costs in the form of admin and the challenge of finding good people.

Instead of employing 10 to 15 people for pulling out, you can have just three working with the ERO VITECO. One to walk ahead of the cane puller making sure pruning has been done correctly and unhooking the wire, one to drive the tractor and operate the machine, and one to walk behind repositioning wires into the right place.

The ERO VITECO cane puller works by raising the movable bending wire and fruiting wires on the machine side of the trellis and guiding them

to the machine head. It then strips all the woody shoots, tendrils and fruiting canes off the wires with almost nothing left behind. All of the canes wrapped around or tied to the wire are shredded while passing through the mulcher.

The debris is then spread in the vineyard and growers can choose whether or not they pass through with a pulveriser. If you are using something like the PERFECT - Van Wamel KK 150 with side chutes you will be able to create a finer mutch which will be spread directly under the vines.

Removing and repositioning the fruiting wires only takes approximately six hours/ha and can be completed immediately after with minimal effort.

According to ERO, a total of approximately 30 to 50 hours/ha can be potentially saved by using the ERO VITECO cane puller, meaning vineyards with over 35ha will see a return on investment in the first full season of use.

To run the machine, growers need vineyards with rows at least 70 metres long with all wires on the side facing the pruner being removable. Compatible with all narrow tractors from 70hp upwards, the ERO VITECO also comes with the VITIpower 60 hydraulic system with a maximum PTO speed of 540 rpm = 60 l/min.

If you’re seeking more efficient pruning solutions, and want to learn more about how the ERO mechanical pre-pruner and VITECO cane puller can benefit your vineyard, contact the NP Seymour sales team on 01580 712200 or email sales@npseymour.co.uk

Winter pruning tools

Pruning and tidying up the vineyard can be made faster and more efficient with the right tools.

Modern powered secateurs make light work of cutting out branches and with a sweeper at the front of the tractor and a flail at the back you can cover alot of ground in the minimum of time.

The cordless Zanon secateurs come with clip-in batteries are lightweight and have a nice feel to them. The trigger is progressive and the response is instant and controllable as you have with traditional hand powered secateurs. They come in different sizes to suit the hobbyist to the full time contractor. Over the last few seasons they have proven to be well liked and reliable, said David Sayell of Vitifruit equipment.

For bigger cuts such as re-shaping overgrown crowns the cordless chainsaws have been great, so easy to use and turning a difficult job

EQUIPMENT

into a quick zip and off.

Sweeping the prunings out from under the vines with a Boisselet sweeper is also simple – the prunings pass under the tractor and into the mouth of the flail mower and are mulched. Vitifruit Equipment supply a range of mowers from the German manufacturers Fehrenbach and Sauerburger according to what folk want regarding width, strength, work capacity and budget.

For vineyards with a lot of surface stones they also hire a mulcher with a pickup reel so that the stones don’t damage the rotor blades; this tool also holds the prunings in the rotor chamber until they are small enough to exit through a gauze onto the ground. These fine mulchings are then more easily broken down and absorbed back into the soil.

Cordless secateurs

Boisselet prunings sweeper

Zanon ZP 130

YOUR AUTHORISED ID DAVID DEALER!

Crawfords Group

–Proudly supporting the future of viticulture and fruit farming.

Crawfords Group is proud to be appointed as your authorised ID David Dealer. We are committed to bringing you a wide range of specialised and innovative solutions designed to support the viticulture and fruit sectors. Our expert team is here to provide you with the latest in cutting-edge technology and reliable service, ensuring your operations run smoothly and efficiently.

Discover how our ID David products can enhance your vineyard and fruit farming with unmatched precision and performance.

Visit us today or contact us to learn more about how Crawfords Group and ID David can help you succeed!