Vineyard March 2025

Fortitude in every acre

Forty Hall Vineyard is London’s community vineyard.

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

info@nenevalleywinery.co.uk

www.vineyardmagazine.co.uk

VINEYARD

Kelsey Media, The Granary, Downs Court Yalding Hill, Yalding, Maidstone, Kent, ME18 6AL 01959 541444

EDITORIAL

Editor: Rebecca Farmer vineyard.ed@kelsey.co.uk

Features: Malcolm Triggs

GRAPHIC DESIGN

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

ADVERTISING & MARKETING

Jamie McGrorty 01303 233883 jamie.mcgrorty@kelsey.co.uk

PHOTOGRAPHER

Martin Apps www.countrywidephotographic.co.uk

MANAGEMENT

DIVISIONAL MANAGING DIRECTOR: Steve Kendall

PUBLISHER: Jamie McGrorty

RETAIL DIRECTOR: Steve Brown

SUBSCRIPTION MARKETING MANAGER: Claire Aspinall

PRINT PRODUCTION MANAGER: Kelly Orriss

DISTRIBUTION

Distribution in Great Britain: Seymour Distribution Limited 2 East Poultry Avenue, London EC1A 9PT Tel: 020 7429 4000 www.seymour.co.uk

Distribution in Northern Ireland and the Republic of Ireland: Newspread Tel: +353 23 886 3850

Kelsey Media 2025 © all rights reserved. Kelsey Media is a trading name of Kelsey Publishing Ltd. Reproduction in whole or in part is forbidden except with permission in writing from the publishers. Note to contributors: articles submitted for consideration by the editor must be the original work of the author and not previously published. Where photographs are included, which are not the property of the contributor, permission to reproduce them must have been obtained from the owner of the copyright. The editor cannot guarantee a personal response to all letters and emails received. The views expressed in the magazine are not necessarily those of the Editor or the Publisher. Kelsey Publishing Ltd accepts no liability for products and services offered by third parties.

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at dpo@kelsey.co.uk

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Features

In conversation... Vineyard magazine caught up with the organisers of Canterbury Wine Festival to discover more about the unique event.

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Fortitude in every acre Forty Hall Vineyard is a community vineyard run as a not for profit enterprise and it is London’s only commercial-scale vineyard.

Revolutionary frost protection system Charles Martin has discovered Frolight, a revolutionary frost protection system that has racked up some 650 satisfied customers right around the world in just four years

Ten green bottles Innovation in the field of wine packaging is all pointing in one direction at the moment – towards sustainability.

From the editor

“Fight for the things that you care about but do it in a way that will lead others to join you.”

Ruth Bader Ginsberg

Georgia, Armenia, Egypt, Pompeii… For thousands of years wine has had a place at the heart of community. This month my experiences have also been connected with community – not just in the sharing of a glass of wine but in the whole experience of the production of wine from ground to glass.

There is so much wrong in the world it has been heartwarming to see the continued success of some not for profit projects that have connected the world of vines and wines to the improvement of communities. (See articles on pages 18 and 24) It takes great bravery to start a not for profit project for the benefit of the wider community. It also requires a great deal of passion and creative thinking. Those that undertake these projects must also deal with the significant pressure that keeps projects going. Many people have invested not only finance and time but perhaps most importantly have become emotionally committed to these projects.

Sometimes we should take a step back to view our industry beyond our own boundaries and ask ourselves if we are able to support in some way those who are placing vines and wines at the centre of their communities. Along with helping to shoulder some of the burden also comes the significant rewards of seeing English and Welsh wines take their place at the centre of the community ensuring they will continue the practice that started thousands of years ago.

The idea that the industry we care so much about can be a vehicle for improvement is not limited to the concept of social change. This is just one of the many facets that can be termed as sustainability. Continuing to push for excellence at every level is really the key to a truly sustainable industry. When consumers have a conscience combined with knowledge and confidence in quality they will not only make the choices that support sustainability they will make the choices that lead it.

THE KENT FARMING CONFERENCE

Fully engaged audience

Is regenerative farming the way forward?

A Q&A session that felt as if it could have gone on late into the evening was a clear indication that the line-up of speakers at the Kent Farming Conference 2025 was spot on.

Even the thought of the splendid post-conference refreshments lined up by organisers the Kent County Agricultural Society wasn’t enough to stop the fully engaged audience lining up to put questions to the wellselected panel.

In response, the expert panel, made up of host Andrew “Wardy” Ward MBE, Silas Hedley-Lawrence and Sir Peter Kendall, responded with enthusiasm and good humour to a range of questions that explored everything from regenerative agriculture – the advertised theme of the debate – to, inevitably, the budget’s well-publicised tax plans.

For the Q&A session, the speakers were joined by local farmers Doug

Wanstall and Peter Bromley, making for a lively debate in response to the topic: A sector divided: Is regenerative farming the way forward?

The carefully chosen speakers guaranteed an interesting response to the question, with Silas’ almost evangelical approach to the benefits of regenerative farming contrasting to a greater or lesser extent with both Andrew’s and Sir Peter’s more measured approach and Peter admitting to being “probably the least regen person in the room”.

It made for a fascinating evening at the Kent Showground at Detling and left the audience with plenty to think about on topics that included the Environment Agency’s response to keeping waterways clear and the threat of climate change, a subject on which host Andrew revealed himself to be somewhat cynical.

In his opening address to what was the fourth annual conference of its

kind, the Lincolnshire-based farmer and founder of Forage Aid said that he had stopped ploughing 22 years ago, farmed sympathetically, had planted wildflower meadows and worked to avoid soil erosion.

But he said that after a seven-year trial in which he had grown the same crop on two adjacent fields, one conventionally and one using direct drilling and cover crops, he had found the return on the ‘regen’ plot to be £182 per hectare worse than the other when averaged across the period.

Andrew also raised eyebrows on the panel when he said that having kept records of rainfall across the years, the wettest weather he had seen had been back in 2002. The reason for flooding, he suggested, was not more rain but the result of the Environment Agency neglecting proper waterway maintenance.

While the audience murmured its agreement regarding what he saw as the agency’s failings, it was a comment that later prompted Sir Peter to stress in response that “climate change is the most scary thing”, adding: “Andrew is denying the science.”

Andrew was followed by the first of the two speakers, agroecological farmer, coach and consultant Silas, who has a decade of experience in science-led regenerative farming with an emphasis on soil health as the basis for higher yields, lower input costs and greater biodiversity.

In a wide-ranging and comprehensive presentation, Silas made a convincing case for ‘regen ag’ but also stressed that the aim was not to be prescriptive but to give farmers a “wider range of tools” which they could use to make their own systems work better.

The focus on soil health, allowing better root penetration and water storage, improving mineral content and microbiology and boosting aeration, was persuasive, as was his call for farmers to “work with nature, don’t try to beat it”. It was, he said “about collaboration, not competition, abundance not scarcity”.

In answer to the question posed by the conference title, he said the sector was not divided. “It’s not a question of right or wrong,” he said, before highlighting the need to move away from a dependency on man-made chemicals.

On new initiatives, Silas said that “teaming up” with biology and nature was also good for carbon storage, water retention and other environmental ‘goodies’, allowing farmers to benefit from the new opportunities offered by such things as biodiversity net gain and the sustainable farming incentive.

Sir Peter, fifth-generation arable farmer and former president of the NFU, now runs a broiler unit that is heavily dependent on renewable energy and is a keen advocate of circular systems and of changing farming’s image to one that is “innovative, exciting and central to facing global challenges”. He began, though, by stressing that he “likes to grow a big crop of wheat”.

Also a former chair of the Agriculture and Horticulture Development Board, Sir Peter added to his climate change warning by stressing also that the country needed to produce more food to help feed a growing world population but also had to lower its environmental footprint and improve biodiversity. The UK should not be dependent on imported food, he stressed.

Sir Peter pointed out, though, that there were challenges for those on land like his own in East Bedfordshire, including the difficulty of following regenerative principles on a large scale, dealing with heavy, poorly drained soils and tackling blackgrass. Rotational ploughing, he said, had worked well after he tried not ploughing for ten years but found that “the blackgrass was dreadful”.

Stressing that farmers needed to be persuaded by economic analysis as well as ecological analysis and “can’t afford to gamble”, he nonetheless concluded that “doing nothing is not an option”.

Grow a corker this year, with our help to control diseases.

Things aren’t easy right now. But you can sure to minimise risks to your profits so that you canwork towards a great end-result. We’ve a wide portfolio to help you manage key disease threats, particularly downy mildew, with specialist vine fungicides Cuprokylt and Frutogard. There are also EAMU options for powdery mildew, Botrytis and more. And you’ve the support you need: our horticulture and viticulture team can provide expert advice, not just on products, but effective IPM.

phrases and symbols refer to the product label. Cuprokylt® (MAPP 17079) contains copper oxychloride and is a registered trademark of Industrias Quimicas Del Valles, S.A. Frutogard® (MAPP 19105) contains potassium phosphonate

This year’s WineGB Pruning Competition is taking place on 7 March 2025 at Clayhill Vineyard in Essex.

Developed to encourage high standards in the vineyard and celebrate the art of pruning, this competition allows both teams and individuals to show off their skills and battle it out to win the coveted title of Vine Pruner of the Year.

You can enter as a team (of three people) and/or an individual. Each team or individual will prune a minimum of five vines in 10 minutes (pruner, cane puller, trimmer and tie).

Prizes will be awarded for first, second, and third place finishes in both competitions.

Last year, the ‘Golden Secateurs Trophy’ was awarded to Gusbourne (Kent team), with VineWorks in second place, and Ridgeview in third.

In the individual competition, first place was awarded to Daniel Bojan of VineWorks, Dragos Nitu was awarded second place, while Naomi Solomon achieved third place.

Year? Enter today for your chance to be on the podium.

For the 2025 competition rules and judging criteria or to enter visit:

www.winegb.co.uk/events/pruning-competition-winegb

Celebrating the art of pruning Cracker of a Christmas

Vagabond

celebrates market-beating Christmas trading period as it invests in growth with

Battersea revamp.

Vagabond, the wine bar business that boasts more than 100 wines for customers to explore and self-pour by the glass, has recorded a bumper Christmas after guests flocked to its bars during the festive season.

Vagabond registered a 16.3% jump in like-for-like sales during the six weeks to 23 December, with all nine of its locations across London and Birmingham reporting strong growth in sales and visitor numbers. The business hosted more corporate Christmas events than ever before, as groups celebrated the holidays in style by enjoying Vagabond’s premium food and drink party packages.

Vagabond’s highly educated teams helped guests discover emerging new wine categories and innovative styles, with skin contact wines and food-friendly rosés proving particularly popular. Fresh off the success of winning ‘Wine of the Year’ and ‘Boutique Producer of the Year’ at the Wine GB Awards, sales for Vagabond’s Urban Winery doubled year-on-year during the festive trading period – its first Christmas under the ownership of Majestic Wine.

Food sales also grew strongly, rising 26.2%, buoyed by the addition of Vagabond’s popular new cheese fondue sharing platter to its winter menu. Vagabond served up more than 1,000 fondues every week throughout December alone.

Following its stellar end to 2024, Vagabond has kicked off 2025 in style by unveiling plans for an extensive refurbishment of its Battersea Power Station bar. The revamp, which forms part of Vagabond’s broader growth strategy to open new wine bars and invest in its existing estate, will take inspiration from its love of winemaking, creating cosy corners, hanging vines and tasting tables.

Vagabond Battersea will retain its open kitchen, serving up small and sharing plates perfect for lunch, afternoon snacks and dinner, as well as its signature wine machines, offering an eclectic choice of more than 100 wines for guests to self-pour and explore.

The renovations will include the removal of Vagabond’s Urban Winery, which will be relocated to a new site in London later this year. The move allows Vagabond to increase covers in its Battersea venue from 112 to 156, making space for more than 40 additional guests. The bar closed its doors from Sunday 26 January for the New Year refresh and is set to welcome back guests from Friday 28 February.

The significant investment in its Battersea Power Station site forms a key part of Vagabond’s growth plans under new owner Majestic.

The UK’s largest specialist wine retailer acquired Vagabond in April 2024, securing the futures of nine wine bars and 171 jobs. Majestic plans to invest in Vagabond’s long-term future, including opening new wine bars, growing the brand’s customer base and furthering the wine education of its expert teams.

Christobell Giles, Managing Director at Vagabond, said: “I am incredibly proud of the entire Vagabond team for delivering a record-breaking Christmas. We took more Christmas party bookings than ever before in a challenging hospitality market, and introduced hundreds of new guests to our eclectic mix of wines and expert teams for the first time.

“We’re taking strong trading momentum and exciting growth plans into 2025, starting with the refurbishment of Vagabond Battersea. This is a significant investment in one of our most popular bars, underlining the confidence that we and our owners Majestic have in the future of experiential hospitality venues.”

Could you be the next Vine Pruner of the

Early season vineyard tasks

The vines have been pruned, old wood has been pulled out and mulched or removed from the vineyard, and canes tied down. Now the growing season begins. Undervine weed control, nutrient, pest and disease management, and - once the risk of frost damage has receded - shoot thinning, are all crucial tasks to complete to ensure the vines have the best possible growing conditions.

Undervine management

When the vines emerge from dormancy in the spring, their initial growth is fuelled by the carbohydrate reserves stored in their trunks and roots. It will be a number of weeks before stored reserves are no longer the primary source of growth, but this shouldn’t mean the undervine area is neglected. Stored reserves will be replaced as the primary source of nutrients by the soil, therefore it is important to ensure that the undervine area is well managed, to reduce competition from weeds and enhance nutrient availability.

Mechanical weeding, mulching, or targeted herbicide applications can all be employed depending on the vineyard’s philosophy. In organic or biodynamic operations, undervine cultivation and organic mulches are preferred methods. The objective is to maintain a balance: reduce competition while preserving soil structure and microbial health. Some growers might experiment with seeding an undervine cover crop or mix, with the selection based on trying to establish this balance. Native vegetation, when allowed to grow out of control, can frequently outcompete the vines. Although the symptoms are not always immediately visible, this will definitely have a negative impact on the vines further down the line.

Nutrient, pest and disease management

Nutrient and fungicide applications should be made following the advice of a qualified agronomist. These can begin as early as pre-budburst, so it is important to have the

products in stock and equipment checked and ready to go before the season begins.

Checking for the presence of bud mites (erineum mites) and cutworm is important in reducing the threat of damage to developing buds (and the consequential lowering of yield). These microscopic pests become active as temperatures rise in spring and green plant tissue emerges. Regular monitoring is essential. Tell-tale signs include buds that fail to develop or appear distorted. Plant protection products are available, but these pests should be managed through an Integrated Pest Management (IPM) approach, so seek advice from your agronomist if necessary.

Shoot thinning

One of the greatest early-season challenges in English vineyards is the risk of spring frost. Once this risk has passed –typically by late May in most regions – shoot selection should be performed as soon as possible. It is a crucial step in balancing vine growth, shaping the canopy to promote airflow and sunlight exposure, ensuring the decisions made at winter pruning have the desired impact, and shaping the vines’ growth for the future.

Primary shoots that have survived the frost should be assessed for their health and vigour. Any weak, overcrowded, or non-fruitful shoots should be removed to direct the vine’s energy toward the strongest growth. Where frost has damaged the primary buds, secondary shoots may be encouraged, though these often have reduced fruiting potential.

Appropriate shoot selection promotes even ripening, enhances airflow, and reduces disease risk later in the season. In particularly vigorous sites, early shoot thinning also helps manage canopy density, leading to improved light penetration and photosynthesis efficiency.

Conclusion

Effective undervine management, pest monitoring, and shoot selection set the stage for a productive growing season.

While cool-climate viticulture presents unique challenges, careful early-season interventions ensure that the vines remain as healthy as possible and primed for success. No matter where you are in your vineyard journey, VineWorks offers support to guide you through the process.

Exciting new brand

Nestled in the heart of the picturesque New Forest in the South East of England, Beaulieu 58 Wines is proud to announce the launch of its inaugural wine collection.

This exciting new brand combines innovative growing techniques with traditional, low-intervention winemaking methods, to create still wines that showcase the uniqueness of the South East region and New Forest soil.

Founded by Sandy Booth – an expert and pioneer in sustainable farming with decades of experience in soft fruit production – Beaulieu 58 Wines is built on a vision to bring the same innovation used in his fruit farming business to the world of viticulture. Sandy’s passion for wine, combined with his commitment to

sustainable growing practices, led him to pursue a dream of growing grape varieties traditionally not grown in the UK, such as Gewürztraminer.

The range of English still wines comprise an award-winning white and red wine, as well as a rosé. B58 Gewürztraminer is a dry aromatic white, B58 Red is a rich and full-bodied red and a blend of four grape varieties, whilst Beaulieu 58 Rosé is refreshing and off dry with hints of red fruit.

The wines have been expertly crafted by Guillaume Lagger, a Swiss oenologist and winemaker with an unwavering passion for low-intervention wine production. Guillaume’s expertise, combined with the winery’s unique approach to vine growing, has resulted in wines that are both expressive and distinctive.

The B58 Winery was born from Sandy’s vision to create a winery that is unique and sustainable. Currently, with 16 years at the helm of The New Forest Fruit Company successfully growing around 4,500 tons of strawberries annually under cover in tunnels, along with a variety of other crops, Sandy wanted to explore the possibility of working with vines in similar growing conditions. His expertise in innovative farming techniques including cutting-edge robotics (Tortuga robots, Saga Thorvold and OneThird) and AI technology, coupled with his dedication to sustainability, has led to the creation of Beaulieu 58 Wines, marking a new chapter in UK wine production.

“We are thrilled to release our first wines, that represent years of dedication and innovation. My goal has always been to produce wines that are full of character and complexity, and through our sustainable, low-intervention approach, I believe we have achieved that.

“I’ve always been fascinated by the journey of wine, from vine to bottle. When the opportunity arose to apply my experience in farming to viticulture, I was determined to bring my vision to life,” said Sandy.

Winemaker Guillaume Lagger, who has been part of the team since 2022, has been instrumental in crafting the award-winning wines that Beaulieu 58 Wines is proud to debut.

“It’s been exciting to be part of the creation of the B58 Winery as a new winery. We’ve looked into pushing the boundaries with the wines and, rather than make another English sparkling wine - that people might expect - we have instead chosen to work with grape varieties and styles that are a little less expected, but hopefully still celebrated as examples of just how exciting the world of English wine continues to be.” Guillaume commented.

Beaulieu 58 Wines –

Inaugural Releases:

◆ B58 Gewürztraminer (ABV: 12.2%, RRP £30)

◆ B58 Red (ABV: 13.5%, RRP £35)

◆ Beaulieu 58 Rosé (ABV: 11.5%, RRP £15) Beaulieu 58 Wines will be available to purchase online at www.b58winery. com and through select retailers, from mid-February.

Guillaume Lagger (left) and Sandy Booth (right) in B58 Winery

Photo: Monika Grabkowska

Welsh vineyards and wine business

While much of our teaching at Plumpton College happens in our vineyards, winery, lab, and lecture rooms, we can transport our courses online or further afield – very lucky for the lecturers who are transported with them!

Our Wine Business Lecturer, Rebecca Apley, was fortunate enough to do just this at Llanerch Vineyard for a group of Welsh producers to whom she delivered our Principles of Wine Business course over three days earlier in the year. Welsh vineyards may represent a small part of the UK’s production, but they are absolutely pulling their weight and more, as they proved time and time again over the days spent in the beautiful Rondo room at Wales’ award-winning vineyard hotel with conferencing, restaurant, and stunning views over the vines.

The group was made up of different sized producers at different points in their journey, which allowed for so much collaboration: students learned from each other as well as from the teaching and resources, a really valuable and dynamic learning environment.

The first day looked at the structure of the wine industry, as well as distribution channels and exports. It was useful for

those starting to get a feel for the world of wine business, where more established producers could add so much value from their own experiences. Day two looked at branding, packaging, digital marketing and communication, which was lively – and, at times, competitive! Students even ran a focus group on label design, writing social media posts, and building content calendars. The third and final day focused on consumer behaviour and wine tourism, cellar doors and growth, as well as using technology to enhance the visitor experience. This involved a walk around

Llanerch’s beautiful site and visiting their stunning tasting room.

Rebecca said: “We usually have students from all over the wine industry on this course, so it was fascinating to work exclusively with producers this time. There was a real energy in the room, and I learned as much as I taught. I was very impressed with everything that the group was able to produce, create, and consider. I can’t wait for Welsh Wine Week now!” What better snappy testimonial than this from Nicola Merchant of White Castle Vineyard: “Great networking, new ideas”.

Principles of Wine Business

Rebecca & Wine Business PM Nick Hutchinson will next be teaching Principles of Wine Business from the 30 June – 2 July at Plumpton College.

Inside track on visitor experience

Lucy Thomas is an independent wine tourism enthusiast who has visited over 40 English and Welsh vineyards here she outlines what English and Welsh vineyards do well and how visitor experiences can be enhanced.

From the large well-known brands to small boutique farms off the beaten track, I’ve enjoyed every visit for different reasons. I’ve seen, experienced and learnt a lot myself, and even more by chatting to others on the tours and events. Here is the inside track which may help make your visitor experience even better and improve your bottom line.

Make travel easy

I know most vineyards are not conveniently located near a station (although some are) but I also know that visitors really appreciate plenty of advice on transport links, including walking routes if possible, and details of local taxi companies. As a city-dweller I have learnt to my peril that ‘taxis must be booked in advance’ has a very different timeframe in rural parts! I’ve also never yet come across a vineyard offering a designated driver package but I think there are lots of scenarios where this could work really well.

Fact not fiction/opinion

It’s lovely to hear the unique things about each vineyard. I still happily re-tell the fascinating back-stories I’ve heard, but there have been occasions where the commentary has gone too far off topic. A few non-wine anecdotes can be great, especially if it’s about the history of your site, but anything controversial/political can just be a distraction and leave visitors feeling a little awkward.

Let the tasting begin

This is tricky to pitch without sounding desperate to get my hands on the wine or just super impatient, but the tasting is a key part of the experience, so if you have to sit in front of empty (or even full) glasses whilst someone asks lots of questions, it can be a bit frustrating. I’ve noticed people particularly enjoy tours that start with a welcome drink, and it’s also fun to combine the tastings with the walk around, if possible.

Give me a reason to buy

Understandably this is a thorny subject, as you are given no incentive to offer cellar door deals, but if your wine is stocked elsewhere and I can buy it there on a promotion, it doesn’t encourage me to buy direct – and I’m pretty sure I’m not the only one who does a quick search to check prices before I buy. At the other end of the scale, I’ve had all or part of the tour price offset against purchases over a certain level and noticed that nobody seems to leave empty handed.

Be realistic with timings

If you publish a finish time, or duration for your tour/event it’s worth remembering that people may plan accordingly and have pre-arranged taxis or maybe other places to be. Offering somewhere visitors can stay on for more tastings or food after the tour is a great idea, but it should be clear in the booking confirmation. It can make it awkward for those who need to leave promptly if the event hasn’t concluded – and it reduces opportunities to make purchases! I’ve never had too much time to kill at a vineyard, but I have felt rushed and like I was missing out, even after building in a time buffer.

Child-friendly?

I hadn’t expected to see children on vineyard tours but I was talking to an Australian visitor who had a small child with her and it hadn’t occurred to her that the vineyard wouldn’t be child-friendly as all her experiences back home had been that vineyards welcomed families. I have noticed a few vineyards nominating specific tours as family friendly which seems a great way to navigate the issue and manage everyone’s expectations.

Make mine a twin

Vineyards aren’t just for romantic breaks! I have really struggled to find accommodation on vineyards that offer a twin bed option. I regularly travel with friends and don’t want to have to cosy up, so having flexibility on bed configurations may expand your market.

Follow up and get feedback

I regularly book tours and events on behalf of others which means you don’t have their contact details, so don’t be afraid to ask for email addresses before people leave. I never mind receiving a friendly follow up email asking for feedback or inviting me to leave a review. It’s also a great time to offer an incentive to return, promote upcoming events or suggest gift vouchers.

Bring on the wine flights

As wine tourism continues to grow not everyone will want a tour, but a tutored tasting or a wine flight with tasting notes is a great way for visitors to discover your range of wines. I have heard concerns from vineyards that they can be time-consuming to serve, but I will happily wait – especially if I am sat looking out at vines! And I’m more likely to buy things I’ve tried.

Keep me coming back

Varied events attract new guests and encourage return visits and you don’t have to do it all yourself. I’ve seen some fabulous collaborations between vineyards and other local businesses that deliver a wide range of themed events. There is something magical about combining food or an activity with wine produced from the vines you are surrounded by. I’m constantly excited by the variety of things on offer – these days anything can be combined with a glass of fizz – arts and crafts, yoga, book clubs, the list is endless. I hope whatever stage you are at with your wine tourism some of this resonates. I’m looking forward to continuing my journey around the amazing vineyard experiences Great Britain has to offer.

Jazz, brunch, and bubbles

Nestled in the heart of Kent, Mereworth Vineyard is redefining English wine tourism by pairing its award-winning sparkling wines with innovative events. On a recent visit, I attended their newly launched Jazz Brunch – a vibrant Sunday morning gathering filled with live music, exceptional food, and the perfect pour.

The atmosphere was bustling, with locals and visitors alike drawn to the serene winery. Taking centre stage was Sam Dunn, an accomplished jazz guitarist who has played with some of the UK’s finest ensembles and graced iconic venues like Ronnie Scott’s. His soulful and skilful performance created a relaxed yet upbeat backdrop for the event.

This innovative approach to wine tourism not only showcases the winery’s exceptional wines but also attracts a diverse audience to the area. From locals to tourists, the event brought people together to celebrate the best of English wine and hospitality. Mereworth has set a high standard for how wineries can blend tradition with modernity, boosting visitor trade while offering memorable experiences.

With events like these, Kent continues to solidify its reputation as a must-visit destination for wine enthusiasts. Whether it’s for a Jazz Brunch, a winery tour, or simply to enjoy the serene surroundings, Mereworth Vineyard is a shining example of how English wineries are leading the charge in sustainable tourism.

Mereworth Wines: For more information about upcoming events, visit Mereworth Wines at Brewers Hall Oast, Tonbridge Road, Kent, ME18 5JD, or follow them on social media

Pruning for productivity and vine health

I had the pleasure of attending Vinescapes’ winter pruning training at Mannings Heath Estate, nestled in the heart of Sussex. Led by an impressive team of viticultural experts, Joel Jorgensen, Dr Glen Creasy, and Dr Greg Dunn, the day was an immersive experience focused on optimising vineyard productivity and health through pruning techniques.

The course brought together a diverse mix of participants, from seasoned vineyard owners and managers to hobbyists and wine enthusiasts eager to learn more about vine care. It was refreshing to see such a blend of perspectives and goals united by a shared passion for viticulture.

The day began with coffee and introductions, followed by a comprehensive theory session in the classroom. Joel Jorgensen, with his deep-rooted knowledge and practical experience, provided an engaging overview of pruning strategies, explaining how tailoring these techniques to specific vineyard conditions can significantly improve vine health and grape yields. Dr Creasy and Dr Dunn contributed valuable insights, delving into the science of vine physiology and the impact of pruning on long-term vineyard sustainability.

After a light lunch, the practical session took

us outdoors, where we put theory into action amidst the vines of the beautiful Mannings Heath Estate. Under the expert guidance of the trainers, participants had the chance to practice their pruning techniques and receive one-on-one feedback tailored to their vineyard’s unique challenges and objectives. From tackling trunk diseases to ensuring optimal conditioning, every aspect of pruning was covered with remarkable clarity and enthusiasm.

The training concluded with a summary session, allowing participants to reflect on their learning and share their takeaways. The emphasis on sustainability, biodiversity, and linking pruning strategies to financial objectives stood out as key themes throughout the day.

Vinescapes’ commitment to personalised training, delivered in small groups, ensured that each participant left with new skills, confidence, and a deeper understanding of vine management. Whether you’re a vineyard owner, a budding viticulturist, or simply curious about the craft of winemaking, this event was a testament to how education and practical experience can empower all levels of learners.

If you’re keen to learn more about future training opportunities with Vinescapes please look at their website.

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

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

Local people, local businesses

Canterbury Wine Festival™ is an annual event held at the Westgate Hall in the heart of the historic Cathedral City. This year Canterbury Wine Festival will take place on 16-17 May. Vineyard magazine caught up with the organisers of this wonderful celebration of Kent wine to discover more about the unique event.

Westgate Hall was going to be destroyed in 2009 to make way for more parking spaces for the town centre. The Hall has a long history of community use, there are even pictures of the building being used as a drill hall during WWI. Faced with this situation a community group called Save Westgate Hall was formed.

“Collaboration has been vital from the beginning – local people, local businesses, the community and the council all working together,” said Imogen Morizet one of the eight local residents who initially decided to preserve the Hall for the community. Imogen is also Chair of Trustees of Westgate Community Trust. The process was started in 2010 and the lease was signed in 2014. It was a long journey and highlights the determination to keep this space available for the community. “This place deserved to stay and it took passion and energy to save it – you need that in a community,” said Bryony Bishop who undertakes all the communications for Westgate Hall.

Westgate Community Trust runs the Hall which is a wide open and

airy space perfectly suited to host weddings, conferences and other such events. Westgate Hall is also used by Bemix a Social Enterprise that supports people with learning difficulties and/or autism to gain the skills, qualifications and confidence they need to be fully involved in society.

“Most events (95%) that take place involve people hiring the Hall,” said Bryony. Canterbury Wine Festival however is fully led by the Westgate Community Trust. With the help of Clive Barlow MW the inaugural Canterbury Wine Festival was held in 2019. Clive Barlow MW has long been a champion of English Wine and is also deeply connected to the City of Canterbury. “Clive was supportive from the beginning and indicated that a showcase of Kent wines was a worthwhile endeavour, so the Canterbury Wine Festival was born,” said Imogen. “Charles and Ruth Simpson of Simpsons Wine Estate continue to inject their energy and experience to the festival,” added Imogen with warmth in her voice. Henry Sugden of Defined Wine is also active in highlighting the festival to local vineyards,” explained Bryony.

Photos: Carlos Domiguez/ Canterbury Wine Festival

In 2019 Vineyard magazine interviewed many of the vineyards in attendance. Since this initial event the festival has gone from strength to strength. During Covid-19 Canterbury Wine Festival worked within social distancing principles and the talented and imaginative team came up with a way for the festival to continue. Run on a similar principle to speed dating, socially distanced groups were able to talk to producers for a set period of time, at the sound of a bell, the groups moved on. This is the first time I have connected social distancing with a sense of fun. The determination of the team behind the Canterbury Wine Festival explains how the festival has grown in success year on year.

The organisers of the event are proud of the accessible atmosphere that offers something for everyone. The full price of the entry ticket is £45 (you can add a masterclass with Clive Barlow MW for an extra £20pp).

In 2025 Canterbury Wine Festival will be bigger than ever. There will be 15 individual vineyards, alongside The Wine Garden of England and Corkk. Included in the price of the entry ticket visitors will have the opportunity to sample over 60 Kent wines. “There are always a few surprises as well,” said Cathy Blower the Events Manager at Westgate Hall. “We have a waiting list of producers,” said Bryony with pride. One of the unique aspects of this festival is that all the producers are allocated the same amount of space. “The visitors really love that all the vineyards are treated the same,” said Bryony.

“One of the joys of the festival is that between sessions the vineyards all mingle together which creates a great atmosphere,” Cathy said. Many other local businesses support the festival including Girlings and Burgess Hodgson who have been involved from the beginning and Wine Tours of Kent will also be supporting the festival this year.

The festival has three sessions over two days and there are a maximum of 140 tickets available per session. This ensures that all

visitors have an opportunity to speak to the producers and get the most from their visit without the need to play sardines. For those who wish to get a deeper understanding of Kent wines Canterbury Wine Festival offers the opportunity to purchase tickets to a masterclass hosted by festival partner Clive Barlow MW.

Canterbury Wine Festival has worked hard to get feedback from visitors and one of the interesting figures from this research is that for the last two events 75% of the visitors are new to the festival. This indicates that wines from the county of Kent are being introduced to a greater number of potential consumers through the efforts of the Westgate Community Trust and their partners. “It is hard to track how the festival may change wine buying habits but it is continuing to successfully raise the profile of English wine,” said Bryony. “My vision for the festival is that all the restaurants in Canterbury have a selection of English wines on the menu because that is what the knowledgeable consumers want,” added Imogen.

Westgate Hall is located just a short walk from Canterbury West train Station and only a few yards from some of Canterbury’s great restaurants which makes it ideal for a consumer wine festival. With transport links into central London in 2025 the festival is working with South Eastern rail services on a poster campaign to promote the festival. “There is a broad range of people who attend the event, last year I spoke to two lovely women who had heard about the event on Instagram but we also get some international visitors,” said Cathy. The festival brings consumers directly to the city centre benefitting the local businesses. Westgate community Trust is all about serving the community and Canterbury Wine Festival is a wonderful part of that objective and with three sessions across two days there is plenty of opportunity for wine lovers to get involved.

2025 date confirmed

Vineyard Magazine, organisers of the Vineyard & Winery Show are pleased to announce the date of this year’s show as the 19 November 2025. Now in its 5th year, the show will be taking place once again at the Kent County Showground, Detling Kent.

Partnered by WineGB who host the popular seminars throughout the day, this year’s show will again feature WineGB’s Golden 50, where wines are shortlisted from English and Welsh wines that have won gold during the year.

Popular Vineyard columnist Matthew Jukes will once again have a section dedicated to wines that he has featured in the magazine, plus there will be an area where visitors can continue to discover and sample wines produced from Piwi grapes.

“We are also working on a few other things that we can’t announce yet but that we are certain will create a lot of

interest, in particular from a sparkling wine perspective,” commented Jamie McGrorty who is publisher of Vineyard magazine.

With last year’s event bursting at the seams, it is anticipated that more space will be required to fit in all the trade stands who will be exhibiting on the day. “We had 130 different companies exhibiting last year,

In association with

and we already have a waiting list of new companies wanting to exhibit this year if space becomes available, so it is likely we will have to expand the trade area even more this year. This can only be beneficial for visitors, as they get to meet more companies, offering an ever-widening variety of services and equipment,” added Jamie.

Vitifruit Equipment Sales and Hire

New sponsor announced

Vineyard Magazine is pleased to announce that not only have five major sponsors renewed their commitment to this year’s Vineyard & Winery Show, but that EGI, who exhibited for the first time in 2024, have also come on board as the show’s sixth major sponsor for 2025.

EGI is a family-owned business dedicated to creating sustainable protective packaging for wine, beer and spirits. Their moulded fibre solutions combine innovation with eco-friendly design to protect bottles during transit. By harnessing the properties of moulded fibre, their packaging absorbs shocks and vibrations, safeguarding bottles and reducing the risk of leaks or damage.

Over the past five years, EGI has been at the forefront of sustainable packaging innovation. The journey began 16 years ago, when Managing Director Natalie was inspired by the environmental challenges highlighted in the documentary Blue Planet. Driven by a mission to eliminate plastic packaging, EGI launched its first packaging range for paint tins. Building on this success, EGI quickly recognised that the unique shock-absorbing properties of moulded fibre made it an ideal solution for bottles, leading to the development of specialised packaging for wine, beer and spirits.

Natalie’s passion for sustainability deepened when she operated England’s oldest organic vineyard. This hands-on experience gave her a profound understanding of the effort and dedication that goes into every bottle of wine.

“Running an organic vineyard opened my eyes to the immense care and commitment required to produce every bottle. It strengthened my belief that our packaging must help vineyards operations, ensuring their wines reach customers safely, preserving the wine they have worked so hard to produce.”

This personal connection to the challenges and rewards of vineyard life is why EGI chose to sponsor the Vineyard & Winery Show.

Supporting an event that brings together winemakers, growers and industry professionals aligns with EGI’s commitment to sustainability and innovation within the wine industry. By sponsoring the show,

EGI aims to empower vineyards to protect their products sustainably, ensuring their hard work is recognised and valued at every stage of the supply chain.

“We’re thrilled to return to the Vineyard & Winery Show this year and showcase our innovative packaging solutions. Protecting your hard work is our priority, and we look forward to helping more vineyards deliver wines in perfect condition,” Natalie concluded. Alongside welcoming EGI as a major sponsor, the Vineyard & Winery Show would like to thank major sponsors Hutchinsons, Core Equipment, Vitifruit, NFU Mutual and Autajon Labels for their continued support.

Slimline Pinot Gris

London Cru’s first Pinot Gris is a beauty. It benefits from overnight skin contact, imparting the merest hints of exoticism without adding weight to the wine. Here, ginger lily, white pepper, and jasmine float above the more traditional green apple and crisp pear tones, and these lip-smacking details bring beauty, class, and subtle balance to the whole.

Made from combining two parcels of fruit West Sussex fruit, it takes 60% from London Cru’s own Foxhole Vineyard and 40% from Locksash. Foxhole brings perfume and texture, while Locksash adds verve and cadence. I wonder which way this wine will turn in subsequent vintages.

It is clear the balance in 2023 favours a Grigio name change, but the merest tilt in shape and style will mean that the label need not be tinkered with. This 2023 is an apero, and starters, wine and age will not change this stance. Personally, I hope it stays the course because this is a terrific debut wine.

This month I have found three amazing Grigios’ – and they are all labelled Gris.

Around twenty years ago, I was on tour in the Adelaide Hills when a great friend opened a pair of wines for me to taste. Both were superb – one leaner and zestier and the other ripe, rich and lusty.

The first was not a Sauvignon Blanc, and the second was not a Chardonnay. They were both made from the same grape, a grape that has, apparently, 150 synonyms. The two most popular are Pinot Gris and Pinot Grigio, and what I found confusing was my friend’s leaner and zestier wine was labelled Pinot Gris, while his richer, fullerframed wine was labelled Pinot Grigio.

In the UK, we are used to Grigios being lean, spritzy, often simple wines and Gris, often from Alsace, being heady and upholstered. I suggested my pal should swap the nomenclature around so it made more sense. He refused because he first encountered this grape on his travels in the northeast of Italy.

These wines were made by some of the finest exponents on earth, and despite their depth and grandeur, they were all labelled Grigio! So be it.

In the UK, we rarely use the term Grigio – perhaps in our market, it suggests a cheaper style of wine, and we have none of those. But I still believe that while we have some delicious, lip-smacking, mediumweight examples of this grape in the UK, and the best have appeared on this page, the majority of our wines are Grigios labelled Gris. This is not an issue but an opportunity for explanation and education.

As my Australian friends made clear, Gris is not superior to Grigio and vice versa. This month I have found three amazing Grigios –and they are all labelled Gris. I expect a full postbag this month!

While the technical sheet on the Cradle Valley wine mentioned oak, it is invisible, but there is a definite creaminess in this impressive Henners wine, and it is the three-word tasting note on Henners’ information that really catches my eye.

Fruity, peppery, creamy. Yes, yes and yes. I don’t need anything else to draw me in –these three words are magic enough. This is a silky, unhurried wine, and while only 10% saw time in barriques, cunning lees contact is responsible for the body

found here.

At 13.5% alcohol, this is around two percentage points higher than the other two wines, yet it is still not a Gris as I know it. This is a sexy Grigio with a flirtatious attitude, and it is already drinking beautifully.

What you see is what you get here, which is stunning grape-growing, carefully transferred to the bottle, and it is the essence of the variety, so I hope the phone rings off the hook at Henners this month!

This Gris has started life as a Grigio, but I wonder if it might grow into its name given a year. But who in their right mind has this level of patience? Not me.

I have tasted a few Cradle Valley incarnations, and this wine consigns every previous experience to the annals of history. It is a triumphant wine with a very quiet label that belies the wonders within!

With 8% Chardonnay hidden in its folds, I adore the slipperiness here. The rest of the experience is bright, clean, energetic and, finally, effortlessly elegant with demure fruit notes and pretty florals. I would not hold back if I were you. The price and the flavour are irresistible. Perhaps Mark and Sarah might tuck a few bottles away in their library, and we can find out if this wine will put on weight, gather gravitas in its dotage, and turn into a fully-fledged Gris before its time is up.

Fortitude in every acre

A sense of calm in urban areas is so unusual that the places that inspire this sensation are to be treasured and protected. Many of these places are well known and internationally recognisable such as Golden Gate Park in San Francisco or Kew Gardens in London.

Among these places of tranquillity juxtaposed against a metropolitan setting is Forty Hall Vineyard. Situated on the Forty Hall Estate Enfield, it is possible to glimpse the top of the Shard and some of the other iconic landmarks of London at the same time as walking the rows of vines in this unique vineyard. Forty Hall Vineyard is a community vineyard run as a not for profit enterprise and it is London’s only commercial-scale vineyard. It is far more common to hear the term urban winery than urban vineyard. There are ten acres of vines at Forty Hall and volunteers take exceptional care of every one of the 14,000 vines. This means that there is a very noticeable sense of reciprocity at Forty Hall Vineyard; the vines are cared for by volunteers but those very same vines provide a sense of calm and peace to all who spend even a small amount of time in their vicinity.

The vineyard was originally planted on a one acre plot given by Capel Manor College to be used as a community Project. “That original planting consisted of Bacchus vines planted in 2009. The vines had been planted by hand and within a year it became clear that the planting had not been successful. During that first year, it had become apparent that looking after the vines had significant

benefits for those who were volunteering to work with them,” said Emma Lundie Head of Operations at Forty Hall Vineyard.

Not deterred by this initial set back the founder of the vineyard

Sarah Vaughan Roberts was certain the community vineyard was situated on the right land and would benefit the community long term. The area was replanted and over the following years the vineyard expanded in both size and varieties planted. The vineyard now has Bacchus, Ortega, Chardonnay, Pinot Noir and Pinot Meunier and the first wine was released in 2013.

Sarah Vaughan Roberts’ confidence in the vineyard as a beneficial community project was well placed and eco therapy is a central part of the urban vineyard’s role. The benefits are more than connecting with the environment and being outdoors. “Some people are referred here by a medical practitioner but in the vineyard everyone is equal,” explained Emma with an empathy that is rare. There is something unique and refreshing in the idea that all who come here are on the same equal footing, simply working hard to ensure that the crop from these vines is the very best that it can be.

The vineyard is organically certified and regularly visited by the soil association. This organic status is clearly important to all involved with the project and whilst demand for organic wine has seen exponential growth in recent years Emma explained that the motivation for producing organic wine is not commercial. “How can we have a vineyard that is designed to help heal people within our community if we are harming the planet?” she said. From the very beginning the production of a quality crop has been integral to the operation of the vineyard. Will Davenport of Davenport wines is the winemaker for the crop at Forty Hall. Will has been committed to organic wine production in England for over twenty years and has worked with Forty Hall Vineyard from the outset to produce the London Sparkling Brut from Chardonnay, Pinot Noir and Pinot Meunier and the still single varietals. Wine sales are a vital income stream for the continuation of the unique project and working with an organic and community caring vineyard, Will Davenport continues to develop with imagination and his customary flair the wines that are available from Forty Hall Vineyard. A new Pinot Noir still rosé is due to be released from the 2024 harvest. <<

The vineyard is organically certified and regularly visited by the soil association. Whilst demand for organic wine has seen exponential growth in recent years the motivation for producing organic wine is not commercial

Christian Malnig

<< Surprisingly the emphasis on quality means that the vineyard undertakes green harvesting to control yield. Forty Hall Wines often win awards but Emma pointed out that Forty Hall Vineyard have also sold grapes to other businesses. “The community of volunteers have received very positive feedback from other commercial vineyards about the quality of the fruit they have purchased from Forty Hall Vineyard and this makes us all very proud,” said Emma. I asked if being an urban vineyard, Forty Hall sells grapes to urban wineries? “Yes,” she replied with a very winning smile but she also pointed out that all connected with Forty Hall are very keen to support other organic vineyards that may want to buy grapes from them.

In 2024, Forty Hall appointed Christian Malnig as the Viticulture Manager. Christian grew up in a white wine growing region

“The community of volunteers have received very positive feedback from other commercial vineyards about the quality of the fruit they have purchased from Forty Hall Vineyard and this makes us all very proud”

of Austria south of Vienna and from his teenage years was involved in harvesting. Christian’s enthusiasm for viticulture is contagious. He energetically explains that the soil structure on the site is good but that improvements could be made where the tractor passes have caused compaction issues. “I want to cultivate every second row in blocks that have problems with drainage,” he said. There are some good practices that Christian has seen in Austria that he would like to bring to the vineyard in London. “I want to use cover crops such as Mustard and deep rooting plants to improve and aerate

the soil,” he said with enthusiasm. Christian has more than just the vines under his care. His title as viticulture manager rather than vineyard manager was chosen carefully, he could simply spend all day alone in the vineyard with the vines working on row after row but “it is critical to the ethos of Forty Hall Vineyard that the work is done by the volunteers, so it is my job to help them keep the standards exceptional,” he said. At this point, one of the volunteers who has overheard this comment interjected: “Christian is constructively helpful.” The laughter

Emma Lundie

Photo: Felicity Crawshaw

and the camaraderie are clearly some of the secrets to the success of this entire enterprise and Christian has a unique blend of calm enthusiasm that encourages all those he works with to push themselves beyond what they thought they could achieve. “I really hope Forty Hall can enter a team into the WineGB pruning competition, it would be so good for the volunteers to experience the atmosphere,” he said.

Christian also teaches viticulture courses to students through Capel Manor College at Forty Hall Vineyard. “Yesterday I was teaching the principles of soil analysis,” said Christian. “I love teaching and helping people to become inspired by the vines. I meet so many interesting people on the courses, some are planning to plant their own vineyards and I even had a student who had two vines in his garden but really wanted to understand them and how best to care for them.

“Capel Manor College have been supportive since the very beginning of this project,” said Emma. “With Christian teaching students from the college we are able to give something back.” Such agreeable symmetry is another example of how this community project has long reaching benefits. There are other collaborations with Forty Hall Farm run by Capel Manor College and sheep are run through the vineyard in winter from after the first hard frost until just before lambing begins in January. This helps with the organic and regenerative principles of the vineyard. We had planned to transition the vines to a higher system so that the sheep could be in the vineyard throughout the year but after Covid-19 the rising costs of supplies such as metal made this plan impractical.

The organic ethos means that the vineyard has to be exceptionally aware of the threat of disease. “We are removing some tree cover to try and increase the flow of air in the vineyard,” said Emma. Alongside soil association approved sprays such as potassium bicarbonate the vineyard team has implemented a targeted approach to spot disease early. There are 15 volunteers who have long term experience at the vineyard that have been given the title Block Heads. This group have responsibility for a specific block of vines and it is their job to walk these specific vines and spot any early signs of disease. “The system has been working really well,” said Emma. <<

Photos: ©Martin Apps, Countrywide Photographic

The urban community vineyard has faced many challenges over the years. Whilst some of these challenges arise from the unique nature of Forty Hall Vineyard, others such as frost are common to many vineyards across England and Wales.

“The city location does provide a generally higher temperature but icy winds and late frost are a big threat,” said Emma. As an experiment, in parts of the vineyard that are particularly susceptible to icy winds, some bird nets have been left up to see if this will have a positive impact. The vineyard does have a significant bird predation problem.

When asking about the biggest problems in the vineyard the universal response is “ring necked parakeets,” these non-native bright green extremely noisy birds were once a novelty but have established themselves in ever greater numbers across London and other parts of the south east. How these birds that are native to Asia and Africa became established in the UK is the subject of several urban legends but despite their disputed origins their impact on Forty Hall Vineyard has been significant.

The decimation of the Forty Hall harvest in 2017 was mentioned by Nick Hunt and Tim Mitchell in the book The Parakeeting of London. Parakeets naturally form flocks and these communal groups can be extremely large. Their diet is varied but fruit is a particular favourite. “They are difficult to control as they are an invasive species and only peregrine falcons will hunt them. We have to use various methods of control,” said Christian. “Deterrents such as Kites and scarers

have to be constantly moved around as the parakeets are not that intimidated by them,” he added. “The absolute ideal solution would be envelope nets but we are a community project and the cost would be prohibitive,” said Emma. (I cheekily suggest that perhaps someone will donate some to the vineyard.)

Finding funding for vital pieces of equipment can be extremely difficult at Forty Hall. In May 2023 the vineyard was in desperate need of a tractor. After three poor harvests the vineyard was faced with the very real threat of closure without finding enough money for this vital piece of equipment. A funding campaign was started and although the vineyard did not reach their goal, they managed to get enough to purchase a tractor that would keep them in business.

“The 2023 harvest was really make or break,” said Emma with a pained expression as if the memory of this difficult time is never far away. The harvest of 2023 however was the biggest in the history of the vineyard with a yield more than double the target figure. The 2023 London Sparkling Brut will be released towards the end of 2025 and the vineyard are currently offering a discount for people to pre order a casae of six. Cashflow is vital to all businesses and this community project has had to be resourceful when it comes to ensuring a steady cashflow in a notoriously changeable industry.

Another good source of revenue for the vineyard is tourism. In 2024 the vineyard hosted a one off picnic in the vines event that included live music. “It was a really successful event and we will definitely be repeating it,” said Emma with a smile that lights up her face.

The harvest of 2023 was the biggest in the history of the vineyard with a yield more than double the target figure

The wines are sold in the Farm Shop on the Forty Hall Estate and from April to December Forty Hall Farm hosts a Farmers Market on the second Sunday of the month. Between 30 and 35 local artisan producers can be found at this market.

“Support for the market is strong in the local area but we also have visitors from across London. Visitors cover a wide section of society from young professionals to retirees,” said Emma. The vineyard offers tours and tastings on the same day as the market. “The guided tour lasts an hour and a half and finishes in the vineyard with a tasting. The tours are run by a WSET qualified volunteer who is incredibly knowledgeable,” said Emma. There is no official tasting room but there is a seating area at the top of the vineyard, offering visitors a chance to marvel at the vines in the foreground and the city buildings in the distance.

A line from The Wind in the Willows echoes in my mind as I picture these tasting days “beyond the wild wood comes the wide world and that is something that doesn’t matter either to you or me,” at least for a few hours anyway. At £20 the tour price is deliberately reasonable to ensure that as many people as possible can take advantage of this wonderful experience.

Everything about Forty Hall Vineyard is remarkable from the quality of the wines to the organic ethos and I found myself reluctant to leave – lingering perhaps a little longer than usual in this agricultural world situated within a city. Perhaps recognising the almost magnetic pull of this vineyard, as I said goodbye to the vines and the volunteers, Christian said: “This is a very special place to be, and the human element makes it unique and very beautiful.”

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Opportunities for volunteers

Conversations with some of the volunteers in the vineyard highlight why the grapes here are of such high quality – everyone has a gratitude for what the vines have given them and the vines get the very best the volunteers can offer. There are many opportunities for volunteers to get involved. On Monday and Wednesday mornings throughout the year the vineyard regularly has 30-35 volunteers working in amongst the vines. There are also two volunteer Sundays a month. This allows people who may be at work during the weekday sessions to experience the benefits of working with the vines, ensuring the broadest section of the community is able to benefit. This means that there are in excess of 100 willing volunteers at Forty Hall Vineyard. Ryan has been volunteering at the vineyard since February 2022. As he takes a break from confidently pruning the vines he explained how he feels about the vineyard.

“I enjoy the social side of everyone working together and the vineyard is a winter paradise in the frost with the individual crystalline structures showing the beauty in nature,” he said poetically.

Karen has been volunteering at the vineyard for three years. Initially she volunteered to come and help the vineyard at harvest. There are usually about 80 volunteers on a harvest day. Over time Karen has become involved in other tasks in the vineyard “mulching is my least favourite job, it is such hard work,” she said with a smile.

John has been volunteering for one year. Like Karen, John initially became involved with the vineyard during harvest. On the day of the visit John was part of the pruning team. The initial cuts are made by a trained team and then another team go through the vineyard and pull out.

“Pruning is a bit scary because I know that if I get it wrong, I can mess up the vine for

two years,” John said with a thoughtful look. Supported by Christian Malnig the Viticulture Manager at Forty Hall Vineyard, John and Karen are able to slowly work through their decisions together before making the decisive cuts and this really embodies everything that Forty Hall Vineyard is trying to achieve – new skills, increased confidence and friendship combined with a perfect winters day.

Ryan

Karen and John

Know your nitrogen

Managing nitrogen in vines can be tricky, but understanding some of the complexities involved will help make more informed decisions, as Hutchinsons agronomist Rob Saunders explains.

Nitrogen management is something of a catch-all term that belies the complexity of this vital macronutrient.

Indeed, regenerative agriculture advocate, John Kempf, suggests growers should not regard nitrogen as one simple nutrient, because it is the different compounds that plants interact with, not nitrogen per se. There are four main ones to consider; nitrate, ammonium, urea and amino acids, and each one can produce different physiological responses in plants.

We know, for example, that excess nitrate can result in soft, sappy growth more prone to diseases such as Botrytis, while excesses in soil may alter rooting zone conditions, potentially reducing the availability of other nutrients and disrupting the rhizophagy cycle (the process by which plants access nutrients assisted by soil microbes).

Nitrogen deficiencies can be equally damaging to the health, yield and quality of that year’s crop, and reduce the vigour of canes laid down for next year too.

Given the difficulties of accurately measuring nitrogen, either in soil, or tissue tests, sometimes the first indication of an issue is when growth starts to struggle. This can be most apparent on relatively new sites, where vines grow well for the first three, four, or five years, then suddenly run out of steam, with canes struggling to reach the top wire.

Efficient utilisation

Vines can use a lot of energy processing nitrogen into the essential ‘building blocks’ that plants need, which encompasses proteins, enzymes, amino acids, nucleic acids, and pigments including chlorophyll. The type of nitrogen compound growers apply can make a real difference to the speed and efficiency with which it is utilised.

Foliar amino acid feeds are generally most efficient, as the nitrogen is already

in a form that plants can use immediately. This is followed by urea (amine nitrogen), ammonium, and finally, maybe the most problematic form, nitrate, which has to go through energy-hungry processes as it is assimilated into more complex compounds.

It is one reason foliar amino acid feeds and urea can provide a relatively quick boost to help green-up canopies when there are signs of nitrogen deficiency in-season. However, anyone using urea instead of nitrate must remember that urea is more at risk of volatilisation, so soil-applied products must contain a urease inhibitor to counter this.

It is also worth noting that foliar feeds generally work best as a ‘top-up’ to healthy background levels of nutrition from the soil, something that is key to promoting balanced extension growth; the growth that becomes the canes laid down to carry a crop the following season.

Build a solid base

It is key to anticipate deficiencies before they occur by building and maintaining a good base level of nutrition that supports healthy growth, but does not result in overly large canopies or excess soft, sappy, growth. We must also recognise the complex interactions between nitrogen, carbon and soil biology.

Long-term, organic forms of nitrogen are generally more beneficial to a healthy, balanced soil ecosystem than artificial fertiliser, although there is a place for both in a well managed system.

We have seen promising results from using organic products based on pelletised chicken manure, for example, which provides a slow release form of nitrogen, phosphorus and potash, and helps improve soil condition. Indeed, one of the most visible effects after using the pellets has been an increase in the number of worm casts, a key indicator of soil biology.

It is important to remember though, that organic nitrogen sources, such as manure or compost, are not available to plants as quickly as artificial fertilisers, so in some cases, the best option may be a synthetic product to support canopy growth during periods of peak demand.

Ammonium sulphate may be worth considering over ammonium nitrate, as although it is more acidifying to soil, moderate quantities will reduce nitrate loading – and associated risks to soil biology – while still supplying useful nitrogen and sulphur.

Sulphur is key to optimising nitrogen utilisation, so should always be considered when applying nitrogen. As should carbon to help maintain the appropriate C:N ratio, and molybdenum - the latter being part of the nitrate reductase enzyme that plants use to assimilate nitrate. Tests often reveal low molybdenum levels in vines, so it is something to watch.

Ultimately, there is no one-size-fits-all answer to managing nitrogen and every site and soil type will be different. The key is to recognise the complexities and consider all options when planning your nutrition strategy.

Revolutionary frost protection system

Charles Martin used to have a pretty straightforward answer to growers’ questions about dealing with the threat of frost.

“I used to tell them to pour themselves a good whisky and accept the fact that frost was just one of those things that happened,” said Charles, senior viticulturist with VineWorks, one of the UK’s leading viticulture services companies.

That, though, was before Charles discovered Frolight, a revolutionary frost protection system that has racked up some 650 satisfied customers right around the world in just four years.

The environmentally friendly, electrical system, invented in Belgium, uses infrared radiation to warm the shoots on the vine, protecting them at temperatures down to minus six degrees Celsius and switching itself on and off automatically as required.

“At VineWorks we have seen and investigated many different frost protection ideas over the years, but this one makes sense to me from

a technical perspective,” explained Charles. He and James Dodson, CEO and founder of VineWorks, were so impressed with the system that VineWorks is now the sole UK distributor for Frolight.

The team from VineWorks has been demonstrating the innovative system across the south east of the country, hosting a number of open events at which growers have been able to see how it works.

At Yotes Court Vineyard near Maidstone in Kent, vineyard manager Tony Purdie welcomed the VineWorks team and co-founder and inventor Laurens De Vos, who explained the benefits of the easy to install, hassle-free and relatively sustainable system.

The infrared lights are encased in a clear plastic tube that is simply unrolled and laid along the vines during the frost season. While it can be left permanently in place, storing it elsewhere when the risk is passed will extend its working life to an expected ten years. The radiation is effective in a 15cm radius around the tube.

“One of the great things about Frolight is that it will turn itself on when the temperature drops, so the grower doesn’t need to lay awake at night worrying about how cold it is getting and then leap out of bed at two in the morning to try to do something about it,” explained Charles.

Because the system uses infrared radiation, the warmth it generates is transmitted straight to the shoots and doesn’t warm the air. “It means that it is unaffected by wind or rain and provides peace of mind in any weather,” explained Laurens, who began working on the idea with co-founder Alexander Schmidt in 2019 and launched Frolight in 2021.

It is a measure of the system’s success that it is now used by more than 650 vineyards, not just across Europe but in Canada and the US, South America, South Africa, Australia and New Zealand. “That’s more than 700 kilometres of Frolight,” Laurens pointed out proudly.

The system is easy to set up and Laurens believes it has considerable advantages over more traditional methods involving helicopters, sprinklers, fans or candles, not least in being less energy, resource and time hungry.

“It’s real ‘plug and play’ technology,” said Laurens, “and it can be run from a three-phase mains supply or a generator, which means it could be run using biofuel.” While the upfront cost of purchasing Frolight is similar to other frost protection methods, its ongoing running costs are lower, and Charles stressed another big advantage. “It works,” he said.

Frolight comes in at between £5 and £6 per linear metre, including the control boxes that connect it to the power supply. Working out a price per hectare is trickier, since it depends on factors such as row spacing, but VineWorks can provide an accurate quote based on the vineyard's specific configuration and frost risk conditions.

Laurens said Frolight had chosen to work with VineWorks because of the company’s knowledge of the industry and its well-established customer base. “We also spoke to some of their customers and received very good feedback,” he added.

Charles is currently busy responding to questions from interested vineyards. “Frolight’s modular design means vineyards can easily trial the system in a small area before expanding it as needed,” he said.

One grower already benefiting from Frolight is All Angels Vineyard in Berkshire. Founder and owner Mark Darley said: "Installing the tubes was incredibly easy – it took just a couple of us about half a day to clip them onto the fruiting wire.

“As for the system itself and the results, the one word I’d use is ‘transformative.’ It made my life so much easier. You always know when the system is on, it’s fully automated, and it provided absolute protection on the two or three nights when we did have frost."

Frost Protection, Rooted in Innovation

Shield your vines from frost damage with Frolight, the automated protection system designed by winegrowers for winegrowers

A journey into the wine industry and sustainability

By Tom Owtram, Founder and Managing Director of The Vine Strategy Group.

I think it is fair to say that my journey into the wine industry has been anything but conventional. It has taken me from the corporate world of commercial property to the biodynamic vineyards of Provence, from the hustle of London to the serene landscapes of rural England.

Along the way, I have discovered not only where my passions truly lie but how anyone can build a life that respects their individual values. More than that, this journey has deepened my understanding and appreciation for the role that communities play in protecting our natural environment. The connection between land, people, and purpose has become a guiding principle in my work, shaping my approach to sustainability in the wine industry.

From property to purpose

My career began in commercial property, having studied and specialised in property-led regeneration in Bristol. This field gave me valuable insight into the importance of taking a holistic approach when seeking to create communities that can thrive for the long term. It also highlighted the challenges of balancing financial imperatives with the social and environmental needs of the city. Engaging with a broad range of stakeholders, from local councils and charity organisations to developers and residents, I learned firsthand that sustainability is not a one-dimensional pursuit but an intricate balancing act of competing interests.

Following my degree, I moved to London to work towards becoming a chartered surveyor. Immersing myself in the fast-paced world of commercial property exposed me to the positive role property plays

in shaping our built environment and how we interact with each other on a daily basis. However, it also revealed the transactional nature of the industry and its significant impact on the environment, with large-scale developments consuming resources on an industrial scale. As I climbed the corporate ladder, I found myself on a treadmill of responsibility and experience, gaining exposure to high-profile projects but feeling increasingly disconnected from the real world. I began questioning how I wanted to invest my time and energy in the long term. The decision to step away from property was not one I made lightly. It came with uncertainty and a loss of financial security, but deep down, I knew it was the right path. I needed to explore alternative ways of working where I could align my career with my passion for people, community, and meaningful change.

A summer to explore

In 2018, I left London behind. I bought a classic Mini – my first car – and mapped out a summer of discovery. My plan was simple: to immerse myself in different communities, expose myself to new experiences, and push the boundaries of how I could live and work. My first stop was Bredy Farm in Dorset, a family-run farm with a unique twist. Unlike traditional arable or livestock farms, Bredy Farm had evolved under the stewardship of Charlie, the grandson of the original owners. His passion for music had reshaped the farm’s purpose, hosting daily performances in the cider shed and weekend music festivals throughout the summer. I joined as a volunteer through World Wide Opportunities on Organic Farms, exchanging my time and labour for food and accommodation.

Christie’s Lates – Radical Thinking: a celebration of Vivienne Westwood

Life on the farm had an almost timeless quality. Evenings were spent walking down to the Jurassic Coast, just a mile away, or enjoying live music with a glass of farm-brewed cider. This experience reinforced the importance of community and alternative business models that integrate passion with sustainability. It also sparked my curiosity about agriculture and land use beyond the commercial property framework.

From Dorset, I continued my journey to Cornwall, where I worked as a chef at the Shipwright’s Arms, a 16th-century pub perched on the Helford Estuary. The six weeks of relentless 14-hour days in the heat of the kitchen taught me resilience. More importantly, I saw the strength of village communities – how a pub could be more than just a business but a central pillar of local life. It was another lesson in sustainability: businesses that endure are those that foster strong social connections.

Discovering the vineyard way of life

Leaving Britain’s shores, I set sail to France and travelled to Provence, where I worked on a biodynamic vineyard. It was here that I was introduced to the intricate relationship between agriculture and nature, particularly the principles of biodynamics – a philosophy that views a farm or vineyard as a self-sustaining ecosystem. The long, hot days working in the vines were punctuated by cool-off swims in the nearby river, while the powerful mistral wind swept across the landscape, shaping the environment and reinforcing the deep connection between nature and winemaking.

Beyond the physical work, life on the vineyard was about shared experiences. Coffee breaks and late-night dinners with the team became a space for storytelling and learning. We bonded over our collective efforts in the vineyard and the sheer joy of working with the land. Weekends were spent exploring Marseille, the Camargue, and nearby villages, immersing ourselves in the culture and history of the region. Music nights at the local brasseries and the friendships formed with fellow volunteers made the experience even richer.

When my time in Provence came to an end, I continued my journey, travelling back through Spain, crossing the Pyrenees, and finally returning to Britain by boat from Santander. This journey was more than just a change of scenery – it was a shift in perspective, reinforcing my belief that sustainability is deeply rooted in the connections between land, people, and tradition.

Bridging the gap: sustainability in the wine industry

Eager to deepen my understanding of sustainability and its challenges both in industry and for the general public, I pursued a Master’s degree

in International Sustainability Management at the European Business School (ESCP), studying in Berlin and Paris. This experience provided me with a global perspective on the issues, challenges, and opportunities surrounding sustainability, equipping me with the tools to approach these issues with greater depth and clarity.

As my studies progressed, I specialised in wine sustainability, focusing my thesis on "Developing Sustainability in the Global Wine Industry – Is There a Demand for Common Standards? An Analysis of Stakeholders' Perspectives." Alongside my research, I joined the founding committee of the Sustainable Wine Roundtable, an initiative aimed at addressing the confusion surrounding sustainability in wine and facilitating collaboration across the supply chain. Over the next three and a half years, I worked with winemakers, distributors, retailers, and sustainability bodies to create greater transparency and drive practical solutions.

The Vine Strategy Group: Making meaningful connections

These experiences led me to establish The Vine Strategy Group, a platform for making connections, creating partnerships, and delivering meaningful change. We bring together professionals, businesses, and organisations to collaborate on sustainability through education, training, research, and events.

Since launching in May 2024, we have worked with partners such as Christie’s Lates, Somerset House’s SOIL exhibition, the Wine & Spirit Education Trust, Sustainable Wine Solutions, WinePilot, Vidacycle, The Drinks Trust, and Académie du Vin Library to create opportunities for learning, discussion, and action.

Recognising the power of the arts in fostering dialogue and new perspectives on sustainability, we have collaborated on exhibitions, discussions, and creative projects that engage audiences in fresh ways. By integrating art and culture into our work, we create spaces where people can connect emotionally with environmental issues, sparking meaningful conversations and inspiring real-world solutions.

As we look ahead, our focus remains on deepening these partnerships, growing our network, and continuing to push the conversation forward. The journey so far has been one of exploration, learning, and adaptation. But most importantly, it has been about staying true to the belief that sustainability and commercial success can go hand in hand when approached with thoughtfulness and creativity. Wine, at its core, is about connection – to the land, to the people who make it, and to those who enjoy it. And if we can help shape a future where those connections are nurtured in a way that is both responsible and rewarding, then we will have achieved something truly meaningful.

Ten green bottles Laura Hadlan

Innovation in the field of wine packaging is all pointing in one direction at the momenttowards sustainability.

Sustainability is somewhat at odds with consumer perception. Anything not in a traditional glass bottle – and more often than not, with a traditional closure – is eyed with mistrust.

The perception that anything other than a standard glass bottle denotes a drop in wine quality is by far the biggest barrier to wine packaging becoming more environmentally friendly, since the reductions in carbon emissions in terms of production and transportation that are theoretically available are significant. How can this obstacle be overcome?

“The unique problem with alternative formats is currently the cost. A lot of those who would be willing to try them are stifled,” said Chris Haywood of Astley Vineyard in Worcestershire. “The big producers need to step in and start offering these formats. When they get good reviews, the perception will change and large scale production of these formats can be developed. That would drive down the price, which is the main challenge for us small producers. After all, good wine in a different format is still good wine.”

Vineyard Magazine rounds up some of the innovative technologies being developed and asks their manufacturers how they intend to

win over the hearts and minds of the wine drinking public in the UK.

Environmentally friendly bottling plants

A new wine bottling plant, opened in October 2024 for Greencroft Bottling in County Durham, promises an environmental approach. It has been described by founder Tony Cleary as “the most sustainable building of its kind on the planet.” It is expected that at full capacity Greencroft will produce 20,000 bottles per hour.

The building – Greencroft Two – includes a £5.5m investment in green technology, including cladding that gives the maximum possible thermal insulation, an energy storage system, a significant solar array on the roof and three on site wind turbines. The design is intended to make the plant completely self-sufficient in terms of electrical energy.

Greencroft is owned by the Lanchester Group. The group includes Lanchester Wines, a wine merchant and importer, who feature London Cru, Bolney Estate, Halfpenny Green and Lyme Bay products within their portfolio.

Reducing glass consumption

A significant part of the carbon footprint of every bottle of wine comes from the glass production process, and there can be a large financial and environmental cost attached to shipping that glass to the consumer. Despite the perception that a heavier bottle denotes a higher quality of product, some producers have been working to reduce the weight of their bottles – Alois Lageder in Italy created the ‘Summa’ bottle which reduced the weight from 650g to 450g. They did not patent the design to make it accessible to other wineries. The move has significantly lowered its glass consumption and opened up opportunities for others to follow suit.

Some wine producers, the largest being Viña Concha y Toro, have signed up to an initiative called the Bottle Weight Accord. This denotes a commitment to reduce the average weight of their 750ml still wine bottles to 420g or less by the end of 2026. This initiative was set up by a UK group called the Sustainable Wine Roundtable (SWR) in late 2023. As well as wine producers, a number of large wholesalers and retailers have also signed up to the accord.

The SWR states that the 420g commitment is just the beginning. They promise to “explore further reductions and additional measures to decrease the carbon impact of wine packaging.”

with the manufacturer

in an attempt to reduce the weight of its sparkling bottles, while retaining the capacity to withstand the requisite pressure. At the moment they have been able to reduce from Verallia’s own 835g benchmark to 800g and hope that it will be possible to reduce this still further for an even bigger impact on their CO2 footprint.

Verallia’s mainstay 835g bottles, which can be made with up to 100% recycled glass, are currently used by Digby Fine English in West Sussex. Their bottles are 15% lighter and generate 15% less CO2 during manufacture than traditional sparkling wine bottles.

Plastic bottles

While glass remains the best material for the long term storage of wine, it is often stated that most wine is made to be drunk young, and consumed within a few weeks of purchase. Given that fact, it makes sense to look at alternative materials that can claim better environmental credentials for some wines. Petainer are making lightweight (49g) plastic wine bottles that are offered as one-way vessels or a refillable alternative. They come in clear and coloured options and reduce transportation costs as well as keeping the familiar look of a glass bottle.

headway here – working

Verallia

One of the additional measures will be considering how sparkling wine bottles can be made in a lighter weight. Champagne Telmont, who are majority owned by Rémy Cointreau, has already made

Packamama has developed a unique flat wine bottle shape – allowing ten bottles to be packed into the space where four standard round bottles would fit. They are made from 100% recycled PET – polyethylene terephthalate which is a stable, inert plastic. It is the most widely recycled polymer globally. The bottles weigh 63g each.

The brand is still looking for English and Welsh wine partners, but they are optimistic about the market for their innovative design:

“We have definitely seen a strong level of curiosity and interest in the shape, material and the practicality of our packaging. Consumers are realising how easy it is to carry our bottles in their shopping bags alongside other items, how well they fit in their fridge, how much more wine they can carry, and how the bottle balances strength with lightness. Additionally, the fact that the bottle is shatterproof has been a major plus for many customers. As sustainability becomes an even greater focus, consumer awareness will be the key driver for this shift.”

Paper Bottles

Ipswich-based Frugalpac make the Frugal Bottle – which they describe as “the world’s first and only commercially available paper bottle for wines and spirits.” It was launched in June 2020 and is made from 94% recycled paperboard with a food grade pouch inside to hold the liquid. The resulting bottle is five times lighter than glass and produces a carbon footprint which is six times lower than the traditional bottle.

The Frugal Bottle has seen mixed success in the UK. Before launching the bottle to market in 2020, Frugalpac commissioned a Survation poll of 1,741 wine drinkers across the UK which found 63% would buy a Frugal Bottle, so the outlook was promising. They have won several supermarket listings here, including Greenall’s gin in Sainsbury’s in 2022 and When in Rome’s two SKUs in the same supermarket in 2023. When in Rome have gone on to secure listings with their Frugal Bottle packaging in Ocado (Waitrose) as well.

The first English wine to be released in this format in the UK was by winemaker Neil Walker on his online store, The English Vine. There was much fanfare in the summer of

The Frugal bottle machine

2021 and although Neil was able to secure a listing at Laithwaites for his 2021 Redbrook Estate Bacchus, no further vintages of the Redbrook Estate wine in Frugal Bottles appear to have been made, and all paper bottle listings have subsequently been dropped by The English Vine. Laithwaites now offers only one paper bottle option from a non-UK producer amongst its range, so it appears that there is still work to do. Despite this, Frugalpac are taking on the challenge enthusiastically.

This year they are working with The Royal Agricultural University (RAU) which has established the Cotswold Hills Wine project. The award-winning social enterprise began in 2016, taking on the tenancy of a six acre vineyard outside Cirencester.

“The students have opted to join the paper bottle revolution,” said RAU Head of Enterprise Katy Duke. “They are producing a small run of our 2024 White Blend in Frugalpac’s paper bottles to help reduce our carbon footprint. They will have to navigate several challenges along the way after the first tasting of the 2024 vintage in February, including finalising what equipment is required to fill Frugal Bottles.”

Canned Wine

Cans are infinitely recyclable and much lighter than glass. Three 250ml cans weigh 30g against 500g per still bottle. From a consumer point of view, they are also quicker to cool and high value wines can be offered in single serve cans where the cost of a bottle is prohibitive. But recycling rates vary and some designs require virgin aluminium in their production, so they may still have a high environmental cost to produce. However, wine in cans does seem to be reaching a more accepting market than

paper bottles have so far. Tesco currently carries six brands, for example, including English wine spritzers from The Uncommon. Ocado also carries The Uncommon spritzers and sparkling wines, along with a canned range from When in Rome.

“We’ve been crafting English wines in cans for eight years now,” says Henry Connell, co-founder of The Uncommon. “As the pioneers in this space, we’ve seen growth accelerate in the last few years as more people embrace this modern, sustainable way of enjoying wine.

BOTTLING

“Lifestyles are shifting and there are many moments where cans solve a real problem – whether it’s on airlines, at outdoor venues, or even at home when you don’t fancy opening a whole bottle. We’ve shown that you can have the very best quality in this sustainable format. Our

wines regularly win awards alongside the world’s finest bottles and continue to score highly with critics like Jancis Robinson.

“While bottles will always have their place, cans present a real opportunity to engage a younger audience and those who want to drink “less but better”. They offer convenience, smaller serves, and sustainability in ways traditional packaging simply can’t - making high-quality English wine more accessible.”

There is definitely potential for cans to become the new cool. In decades past, most canned beers were eyed with suspicion by consumers. The oversized Watneys Party Seven bulk container, launched in 1968, is generally remembered with a sense of distaste and regret. The Campaign for Real Ale campaigned vehemently against beer cans in the late seventies and early eighties, encouraging consumers instead to enjoy draught cask beer in their local pubs.

But since then, the rise of craft beer has seen cans become practically the standard form for small pack beer, and ubiquitously associated with high quality, premium brands. They are convenient for the brewers; being cheap to make, inert and easier to handle and transport. They have also proved to be a vehicle for endlessly creative and eye-catching branding, often

including collaborations with local artists, which have helped keep sales buoyant.

Kegged wine

Some parts of the hospitality trade are enthusiastic about wine on tap. It’s not new – this option has been offered by cut-price pub chain Wetherspoons for two decades. However, now there is a push to reconsider the format because of the environmental credentials.

Reusable steel kegs have been claimed to reduce the carbon footprint of a venue “by 96% in the long run”, say The Sparkling Wine Co., who supply wine and cocktail kegs across the UK. Kegged wine also helps to reduce costs for venues and reduces wastage, as well as being easier for the trade to store.

Sustainable closures

Screw cap closures are a notable exception to the rule, having somewhat bucked the trend for consumers to stick to what they know in recent decades. Generally speaking, screw caps have become more acceptable, although they are still viewed with mistrust at the premium end of the market. However, traditional natural cork closures are mounting a comeback, because of how they are farmed.

Aldi bottles

The development of ‘technical corks,’ like Diam Bouchage’s closures, and improved processes in the factories have helped to address the quality issues that were historically associated with cork. While cork trees are very slow growing, their forestsmontados - in Portugal and Spain provide a sustainable form of agriculture that supports a well paid opportunity for the skilled workers that harvest it.

The process of harvesting actually triggers an acceleration in the carbon sequestration process by stimulating the tree to regenerate a new layer of bark. This regeneration requires an increase in photosynthesis, which means that more carbon dioxide is absorbed.

In recognition of this renewed demand for cork, UK bulk wine bottlers Encirc Beverages and Broadland Drinks are installing lines that can close bottles with cork, in addition to their existing screw cap lines. Encirc made the move in 2024 after a request from a “top 20” wine brand to provide the service.

One of the issues often raised with the use of corks is the lack of proper facilities to recycle them. Recorked UK is one of the

UKs leading natural wine cork recycling programs. They work with a range of vineyards, wine merchants and hospitality venues to collect corks which are resold. A percentage of their profit is donated to charities who support the environment. English wine producers already on their books include the Langham Wine Estate, a’Beckett’s and Denbies Wine Estate.

Sustainability initiatives

As well as working on direct solutions to bringing sustainable packaging alternatives to market, larger retailers are using collaborations with environmental charities to make a tangible difference and convince consumers of their eco credentials.

At the end of 2024, Waitrose began a trial of cork collection points at six of their stores in south west England. The corks they gather will be collected by Wine Logistics, who are based in the south west, for transportation to cork producer Amorim in Portugal. They reprocess the closures into products like flooring, insulation and mulch. Should the scheme be rolled out nationwide, Waitrose is looking to find a UK-based processor so that the carbon impact of transporting the corks

to Portugal could be negated.

Discount supermarket Aldi has also come up with a green project of its own, recently launching an own label wine called Kooliburra Hidden Sea Chardonnay. The Hidden Sea is a wine company that works with the ReSea Project to remove the equivalent in weight of 10 plastic bottles from the ocean for recycling for every bottle of wine they sell, including those from Aldi. This partnership is The Hidden Sea’s first with a UK supermarket and they hope to build on the impressive equivalent of 31 million plastic bottles that they have already removed from the world’s oceans since their launch in 2021.

The Chardonnay is not Aldi’s first foray into sustainable wine projects. They launched their first paper and flat recycled PET wine bottles last year, which won them a gold for Sustainability Pack of the Year at The Grocer’s New Product and Packaging Awards 2024. However, it must be noted that the paper and PET bottles are no longer featured on the supermarket’s shelves. The technology is there, but the battle for the hearts and minds of the winedrinking public still rages on.

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Bonded Warehouses

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Representing you

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

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

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

We have published our list of activities for the 2025 calendar year, including dates for the annual Trade and Press Tasting and English Wine Week.

Talking to the trade

To provide the Trade with better access to our wines, we will be stepping up this year. Our enhanced trade activity includes:

◆ A bigger venue for the annual National WineGB Trade and Press Tasting on 8 September. Following the largest ever event in 2024 with over 350 wines and 80 producers on show, we’re moving our flagship event to a larger venue with more space to explore the world of English and Welsh wine. Come and taste the UK in one room.

◆ Focused Touch-Down Tastings in June and November to explore key themes and provide more opportunities to taste a selection of GB wines.

◆ The annual WineGB Awards (June) and the Golden 50 Wines will once again provide the Trade with go-to lists of award-winning wines to stock. The Golden 50 had its first showing at the Vineyard Show in 2024 and highlights the 50 top English and Welsh wines from the best national and international awards.

◆ The monthly trade newsletter, started in 2024, will continue to communicate key pieces of news to ensure we’re better connected with trade partners. If you would like to be on the mailing list, please email phoebe@winegb.co.uk

Growing the domestic market

To continue to grow sales in our domestic market, we will be renewing and revamping our annual English Wine Week campaign as well as supporting Welsh Wine Week and other regional marketing and events initiatives:

◆ During English Wine Week (21-29 June), we will run two multichannel campaigns to drive sales and awareness, including a consumer campaign to win an English wine experience and a trade campaign based on sales uplift.

2025 activities

◆ Welsh Wine Week will run from 30 May to 8 June this year. We will support promotion of events and offers happening throughout Wales.

◆ We will continue to publicise regional events taking place throughout the year, including Welsh Wine Showcase (3 March), the Wine Garden of England Summer Celebration (8 June, Chilham Castle, Kent), the Vineyards of Hampshire Fizz Fest (29 June, Raimes Wine Barn and Vineyard, Hampshire), and the Vineyards of the Surrey Hills’ Summer Spectacular.

◆ We will also be publishing an updated Tourism Report to mark the end of English Tourism Week on 24 March.

Campaigning for change

Following a developmental year in which we responded to seven Government consultations, wrote two Budget submissions, and launched our Manifesto for Growth, we will double-down on our lobbying activity this year. This includes:

◆ The launch of a Cellar Door Campaign in June to advocate for cellar door relief and put GB wine producers on a level playing field with those making beer and cider.

◆ Ahead of the Autumn Budget in October, we will once again champion the needs of the industry in our Budget Campaign.

◆ Throughout the year, we will engage with members of the All Party Parliamentary Group for Wines of Great Britain and hold regular meetings with key Government representatives. This will culminate in a Parliamentary Reception in November to further highlight the sector’s key priorities and challenges.

Expanding exports

Building on seminal work, which has seen export sales rise from 4% of sales in 2021 to 8% currently, we will once again increase our export activity this year.

Bolney sunset

DATES FOR THE DIARY

18 February:

Photography Competition launch

22 Febuary-8 March 2025

Wales Week London

25 February 2025

WineGB South East Tourism Workshop with VisitEngland, Kent Event Centre

3 March 2025

Welsh Wine Showcase event at 67 Pall Mall, London

5 March 2025

WineGB East Tourism Workshop with VisitEngland, The Athenaeum

7 March 2025

Pruning Competition

16-18 March 2025

ProWein

14-23 March 2025

English Tourism Week

24 March 2025

WineGB Tourism Report launch

April 2025 Export activity (USA)

30 May-8 June 2025

Welsh Wine Week

7 June 2025

Wine Garden of England Summer Celebration

2-6 June 2025

WineGB Awards Judging

21 June-29 June 2025

English Wine Week

◆ Cellar Door Campaign

◆ WineGB Awards result

◆ Starting off strong, we made our first appearance at Wine Paris (10-12 February) with nine producers joining the WineGB pavilion.

◆ This will be followed by a return trip to ProWein (16-18 March) where the WineGB stand will once again be in prime position in the New World Wine Hall (Hall 14).

◆ In addition to these key trade shows, which combined welcomed over 86,000 visitors last year, we will also be coordinating targeted export activity in the USA (April), Nordics (September) and Japan (November).

Other activity

◆ The WineGB Photography Competition 2025 will be launched on 18 February with a greater list of submission categories. Members of the public, trade, and British wine industry can submit images in 10 competition categories. The top five photos in each category will be whittled down by an expert panel before being put up for a public vote across WineGB’s social media channels. The overall winner will be crowned at the WineGB Awards ceremony in July.

29 June 2025

Vineyards of Hampshire Fizz Fest

June 2025 Touch Down Tasting

8 September 2025

WineGB Trade and Press Tasting

September 2025 Nordic Roadshow

November 2025 Export (Japan)

November 2025 Touch Down Tasting

November 2025

Parliamentary Reception

November 2025

Sustainability Impact Report

19 November 2025 Vineyard & Winery Show

◆ The annual Pruning Competition, affectionately known as the Battle of the Secateurs, will return this year on 7 March at Clayhill Vineyard in Essex. Developed to encourage high standards in the vineyard and celebrate the art of pruning, this competition allows both teams and individuals to show off their skills and battle it out to win the coveted title of Vine Pruner of the Year.

◆ After a successful first year, we will be running our 30 days of Sustainable Action campaign in 2025, beginning in October and ending with the launch of the Sustainability Impact Report 2025 in November.

◆ To finish the year, we will be supporting the annual Vineyard & Winery Show on 19 November, the industry’s largest technology and equipment event.

Nicola Bates, CEO of WineGB, comments: “In 2025 we are building on a productive year and will continue to cultivate the success of English and Welsh wine. With a renewed focus on communicating with the trade, as well as growing our markets both domestically and overseas, we have a busy calendar of events in place to help our producers achieve their goals.”

Building vineyard health and resilience

New study reveals the potential for regenerative viticulture to improve vineyard performance in a changing climate.

Growing grapes puts us in a position of awe and mercy to the power of nature.

Spending any time in a vineyard reveals how much grapevines are dependent on their local ecosystem for vitality.

From the microbes deep in the soil, the insects and birdlife found in and around the vineyard, to the level of moisture in the air – all have their part to play in how each vine performs.

A new study produced by a team of researchers from Niab, the Regenerative Viticulture Foundation (RVF) and Vinescapes has reviewed the impact of regenerative viticulture techniques on the health of vines and their ability to withstand the unpredictability of weather systems in the face of a changing climate.

Regenerative Viticulture Foundation researcher and Vinescapes CEO Dr Alistair Nesbitt said, “What really stands out from the research is a core focus on vineyard ecosystems and functional biodiversity can reduce so many vineyard challenges in the first place, and at the same time help growers

mitigate and adapt to climate change.

“The study reinforces the potential for regenerative viticulture to provide wine producers with different techniques, which they can track, monitor and maintain with the right advice and technological support – this is great news for winegrowers in both hot and cool climate regions.”

Regenerative viticulture has been gaining traction with grape growers conscious of the environmental impacts of common viticulture practices such as tilling rows between vines, spraying synthetic pesticides, growing in a monoculture environment and working with compacted and unhealthy soils.

Climate change, biodiversity loss and ecosystem decline are placing pressure on vineyards in wine regions around the world, forcing growers and wine markets to look at alternative means of production.

“This review evaluates peer-reviewed literature concerning methods of working with nature in vineyards including not tilling soils, integrating cover crops in rows,

managing weeds without herbicide and grazing animals in vineyards.

“It establishes where there is scientific consensus, informs further research needs, and provides a basis for informed recommendations that growers can adopt,” said Alistair.

The study was published in OENO One on 28 January 2025 and was produced by a multi-disciplinary research team composed of lead author Dr Flora O’Brien (Niab soil and root-biology scientist), Dr Alistair Nesbitt (Viticulture Climatologist and CEO of Vinescapes), Becky Sykes (RVF Program Manager) and Dr Belinda Kemp (Niab Group Leader – Viticulture and Oenology Research), who reviewed hundreds of research papers, for the first time, to evaluate the science behind regenerative viticulture approaches.

To support vineyards on their journey to adopt more sustainable practices, Vinescapes has launched a concise package to assess their current practices and map opportunities for winegrowers to improve the health and resilience of their vineyard.

Get in touch with Vinescapes if you’d like to learn more about the Vinescapes’ Regenerative Viticulture Assessment Package.

Riddling and disgorgement

The final stages of Traditional Method sparkling wine production involve the two step process of riddling and disgorgement to clarify and remove yeast deposits from secondary fermentation. Disgorgement is typically straightforward if the deposit collects properly in the neck of the bottle so it can be ejected. The riddling stage is more critical and dependent on the quality of the base wine and the success of the secondary fermentation. If the deposit remains in suspension or does not compact sufficiently it will result in a cloudy wine when disgorged that is unfit for sale.

Important factors to consider

◆ Bottle shape – the Champagne style bottle is perfectly suited to collecting deposits. However, some modern bottle shapes are unsuitable for automated riddling equipment making it difficult if not impossible to hold in a riddling cage.

◆ Quality and characteristics of the base wine needs to be controlled – colloidal instability (protein and metal) leads to casse in the bottle, disrupting the deposits properties and resulting in riddling problems or gushing bottles. In addition, potassium and calcium tartaric stability needs to be monitored.

◆ Microbiological stability of the base wine is crucial – dosage of adjuvant is directly linked to the microorganism population

ADJUVANT MC

Created with Moet & Chandon

◆ 100% Bentonite

◆ Gives sandy lees, easy to riddle

◆ Good for long ageing on lees

◆ Colloidal stability

◆ 5-7 days Gyropalette riddling programme

– > 8 x 106 CFU/ml and adjuvant dose too low = greasy sticky deposit and difficult riddling

– < 8 x 106 CFU/ml and adjuvant dose too high = too large a deposit for a successful disgorgement

– MLF in the bottle also increases the overall microorganism population and adds different cell morphology, resulting in large, sticky deposits and very difficult riddling.

◆ Riddling adjuvant application – the adjuvant should ideally be the last component added to the tirage tank. This enables the yeast to be coated by the adjuvant and therefore will not stick as much to the glass.

◆ Base wine viscosity – if it is too high, it impacts the speed of yeast sedimentation or even ‘blocks’ it leading to a cloudy wine. A pectin/ glucan test before bottling is recommended.

Choosing a riddling aid

Riddling adjuvants are technological aids that were developed at the same time as the automation of riddling. Their purpose is to facilitate yeast sedimentation into a compact deposit so it can be removed effectively. The adjuvant must be carefully chosen, taking into account the deposit in the bottle and the product’s aim. Station Oenotechnique De Champagne® offer three main types of adjuvants, bentonite only; combined bentonite and alginate; and bentonite free. Adjuvants MC and 92 are available in powder or liquid form, offering a choice of a longer shelf-life/less bulk or a ready to use format.

ADJUVANT 92

Created with Moet & Chandon

◆ Second generation riddling adjuvant

◆ Combined bentonite with alginate

◆ Technical product (needs careful addition)

◆ Prevents the yeasts sticking to the glass making a yeast ‘sandwich’

◆ 2-4 days Gyropalette riddling programme

ADJUVANT 100%

Created with Moet & Chandon

◆ Third generation riddling adjuvant

◆ Bentonite free (thus Aluminum free)

◆ Reduced impact on foam quality

◆ Rapid riddling, good compaction

◆ Suitable for long ageing

◆ Powder format, easy to store

Sustainable approach

Sustainable approach to achieve total tartaric stability.

Once alcoholic fermentation comes to an end, it’s time to start stabilising wine to prevent defects from appearing in the bottle. One of the most common defects is the appearance of crystals at the bottom of the bottle, generally from potassium bitartrate instability. In recent years, the presence is also due to calcium instability, leading to the precipitation of calcium tartrate.

The increased presence of calcium in wine can be an effect of climate change along with various other sources. Global warming and heat stress lead to an increase in Ca2+ in the vineyard and consequently in must, as well as higher pH conditions that promote instability, influencing the degree of dissociation of tartaric acid and consequently the formation of its calcium salts. Higher calcium levels can also be seen due to deacidification and other winemaking interventions. While the formation of potassium salts can be avoided with the use of protective colloids, calcium stabilisation requires specific interventions.

Stabilising methods

Stabilising methods can be generally categorised in two ways, subtractive and additive.

Subtractive methods have been more traditionally used. They consist of reducing the concentration of tartaric acid, potassium and/or calcium in wine. Most of the substrative methods are usually physical and/or chemical treatments. These can have large energy consumption, high water usage and CO2 emissions. As well as being labour intensive and lead to higher production costs.

The additive approach is a new method that has been growing steadily in recent years due to its multiple oenological advantages. It consists of using protective colloids or crystallisation inhibitors to achieve stabilisation, while being more respectful of sensory qualities and environmentally friendly.

methods can be implemented.

Enartis stabilisation strategy

Clues to identify tartaric unstable wines

So which wines are more prone to potassium bitartrate (KHT) and calcium tartrate (CaT) instability?

For KHT instability, all young wines have higher tartaric instability. During the ageing process, wines may naturally stabilise. This depends on several factors, such as the type of wine, storage conditions etc but most wines will show some final instability when analysed.

In addition, when blending different types of wine close to bottling, even if they were previously stabilised, the change in physicalchemical balance could potentially generate instability. When it comes to calcium instability, the situation is more complex since its precipitation is unpredictable. Overtime, several parameters can promote or inhibit this instability.

Promoting factors are high calcium and tartaric acid content and high pH. While inhibitory factors include gluconic acid, malic acid, citric acid, colloids, etc. It is

Enartis has developed two products to achieve total tartaric stability for the stabilization of potassium bitartrate and calcium tartrate, allowing for a sustainable process, lower production costs, and respecting the quality of the wine.

ENOCRISTAL Ca speeds up the formation of calcium tartrate crystals, promoting their precipitation and reducing the final calcium concentration in wine. It requires 7-10 days of contact time without the need to chill the tank, saving energy and decreasing costs for wineries.

After reaching calcium stability with ENOCRISTAL Ca, rack off and/or filter. The wine is now ready for the addition of ZENITH. This is a product range containing potassium polyaspartate (KPA) that blocks the formation and growth of potassium bitartrate crystals. It maintains the sensory characteristics of wine while preserving acidity, colour, and structure.

ZENITH ensures a lasting stabilising effect, even under suboptimal storage conditions. It can also be applied immediately prior to final filtration.

Stock valuation for vineyards

A guide to understanding the true cost of your wine.

For vineyard owners, understanding the true cost of producing a bottle of wine is crucial to making informed business decisions.

While the answer might seem straightforward, it’s often more complicated than it appears. After all, you’re well aware of the costs you incur throughout the year, from maintaining your vineyard to harvesting the grapes. However, factors like unpredictable weather can wreak havoc on your crop yield, affecting the number of bottles produced despite your best efforts. So, how do you accurately assess the costs and value of your wine stock?

What costs should you include?

If you have your wine made by a contract winemaker, tracking costs may be more transparent. With invoices detailing the transformation from grapes to bottles, you can usually see where your money is going. However, there are other important costs that often go unnoticed.

For example, do you factor in storage costs? If your wine is made by a third-party winemaker, they might charge storage fees, and you’ll need to decide whether to include these costs in your stock valuation. Additionally, some vineyards enter into barter arrangements, where grapes are exchanged for winemaking services or a reduced cost. How do you assign a fair value to the wine returned to you under such agreements?

You will also need to differentiate between the ongoing costs of maintaining your vineyard and those directly tied to the harvest. Some expenses, such as pruning or vine care, apply to the entire vineyard, while others are specifically related to each year’s crop. In some cases, splitting costs between the two can be a bit tricky.

How to monitor aging stock

As your wine matures, it may exist in different stages of production, each with a unique valuation. Depending on your year-end, you could have everything from juice in tank to bottles aging, or wine ready for sale, with varying degrees of associated costs. Some wines may be stored inside or outside a bonded warehouse, and the tax

How Carpenter Box can help

At Carpenter Box, we specialise in working with vineyards and wineries to help you understand your costs and the value of your stock.

Our experience and expertise in the wine industry will guide you through the complexities of apportioning costs, including those that relate to ongoing

treatment (i.e., whether duty has been paid) can impact how they are valued.

This variation in stock requires that you accurately track and update valuations based on the wine’s stage of production. The stock value should not fluctuate year over year unless there are additional costs – such as storage fees – that affect the valuation. For example, the value of your 2019 vintage should remain the same unless you’ve accounted for storage or other relevant costs.

The value of information

As you sell your wine, it moves from inventory to profit, so keeping track of stock by vintage and style is vital. By cross-referencing this information with your sales records, you can ensure your stock counts match your sales allocations and avoid discrepancies when closing out your financial year.

Accurately tracking stock valuation is essential for understanding your business’s profitability. A clear and accurate stock valuation also empowers you to set appropriate pricing strategies, which can relieve some of the pressure that comes with managing a winery or vineyard.

How does stock valuation impact your tax?

Accurate stock valuation is crucial when it comes to managing your tax obligations. If you are looking to offset losses from your vineyard business against other income, overestimating the value of your stock could lead to inflated profits and higher taxes.

Conversely, undervaluing your stock might reduce your reported profits, potentially limiting your ability to claim future losses that could offset other income and lower your tax burden. Striking the right balance is essential, particularly in the wine industry, where crop yields can vary significantly from year to year.

By ensuring your stock is accurately valued, you can make more strategic decisions that not only reflect the true performance of your business but also help you optimise your tax position.

vineyard maintenance and harvest-specific expenses. We also help you navigate the financial impact of your decisions, ensuring you have a solid understanding of the financial health of your business.

Additionally, we can assist you in implementing accounting software that will help you monitor your costs in real-

time, providing you with up-to-date management information to track your business’s performance.

To learn more about how we can assist with your vineyard’s stock valuation and financial decision-making, get in touch with our vineyard team on 01903 234094 or visit www.carpenterbox.com/vineyards.

Boost sustainability with grants and expert training

Horticultural businesses in Kent and Medway can now apply for expert guidance and up to £7,000 in funding to reduce their carbon footprint with sustainability training programme, ‘Growing Green.’

Exclusively designed for local horticultural and plant-based food and drink businesses, Growing Green is delivered by Growing Kent & Medway, in partnership with Low Carbon Kent. It follows a successful pilot which ran in 2022.

Participants in the three-month flexible programme will gain valuable insights into reducing their energy use, optimising resource use, and finding new ways to create value from their waste materials.

Successful applicants can benefit from the following support to help achieve their net-zero goals.

◆ Accredited training

◆ Professional membership

◆ Environmental sustainability assessment and green action plan

◆ Grant of up to £7,000

◆ Networking and events

Dr. Nikki Harrison, Director, Growing Kent & Medway, said: “Most business owners are aware of the commercial and environmental benefits of reducing their carbon footprint, but it is not always easy to know where to start; where should you invest resources, and which changes will have the most impact.

“Growing Green is designed to empower participants to make innovative, cost-effective changes to their products and processes that will sustainably grow their business. Our guidance and grants will help develop and implement effective plans to help achieve their net-zero goals.”

The Growing Green pilot, which saw 33 businesses take part, was heralded as a success by an independent report.

The assessors anticipated that as well as driving down carbon emissions, the project would deliver over 20 new jobs and £3 million in GVA (gross value added) in Kent and Medway by 2028.

Rob Robinson, Sustainable Business & Circular Economy Programme Manager at Low Carbon Kent, said: “Our accredited training and tailored support are intended to help business owners be more confident and knowledgeable about the environmental impact of their operations.

“We envision the skills gained through Growing Green will inspire them to continue their environmental sustainability journey beyond the programme, to not only help make Kent a greener place to live and work but to provide tangible opportunities for commercial benefits, efficiencies and collaboration too.”

scheme

Projects developed by businesses in the pilot programme included machines that turned food waste into new products, a bottle-return reward scheme and rainwater harvesting systems.

The programme will train small groups throughout 2025, with the first intake starting in February.

• Steel frame buildings

• Building conversions

• Sheeting and cladding

• Refurbishment and change of use

• Demolition and asbestos removal

• Groundworks and drainage

• Concrete flooring and external concrete

• Concrete frame and steel frame repairs

• Internal stainless-steel drainage

• Insurance and general repairs

• Guttering and repairs

Zak’s Kombucha, participated in Growing Green pilot and implemented a bottle return

High branch pruning made easy

Makita has added a new telescopic pole saw to its growing range of LXT tools designed for professional outdoor use. With a 200mm cutting width, 2.5m reach and lightweight design, the new DUA200 18V LXT Brushless Pole Saw provides effortless reach and precision for high branch applications.

Delivering a chain speed of 6.7m/s for smooth cutting, Makita’s new DUA200 extendable pole saw can reach from 1.6m to over 2.5m when fully assembled. This, combined with a lightweight head section and equipped with Torque Boost Mode that maximises output to power through thicker branches, makes Makita’s latest launch a highly effective tool and ideal companion for pruning and trimming high branches.

When used with a 6.0Ah BL1860B Battery, the pole saw offers up to 600 cuts in 50mm cedar square timber and in addition to its high work efficiency, Makita has incorporated several design features to offer increased ergonomics and greater versality for users to tackle a range of cutting situations.

The slim, lightweight design of the tool head not only reduces the burden during operation, it also enhances accessibility to branches and increases manoeuvrability. Furthermore, the tool head is adjustable which can be locked and unlocked with a single touch, enabling precise positioning in nine stages between 60° upwards and 60° downwards. It also includes a convenient branch hook to easily remove cut branches.

Other features include a translucent bar oil tank with a large opening for straightforward refilling, and the toolless bar tensioning and automatic chain lubrication simplifies maintenance and ensures consistent performance.

On the new launch, Kevin Brannigan Marketing Manager at Makita said: “This new tool is part of Makita’s expanding 18V LXT System, which encompasses over 300 tools from garden machines, power tools and accessories – all powered by the same battery. We are delighted to add this fantastic pole saw to the range, that delivers impressive performance for high drain applications, while reducing fatigue for the operator.”

Vine

The PathCross ATV is described by its manufacturer, AODES, as its newest sensation and a trailblazer in their off-road series.

The PathCross boasts a modular design and a choice of several models featuring V-Twin engines in 650cc, 1000cc and the new single cylinder 525cc displacements.

Latest addition to the Boss line up

The main features include an Active Emission Cooling (AEC) system, superior ground clearance and suspension travel, hydraulic breaking operating four-wheel disc brakes, and an adjustable front and automatic rear differential system. The PathCross complements the range of vehicles Boss distribute and support in the UK.

The Corvus Terrain range comprises the EX4 100% electric 4x4 utility vehicle and DX4 rugged diesel UTV. The Terrain is designed from the ground up for agriculture, grounds care, forestry, and construction work.

The Powerland Tachyon is a complete, fully electric (Li-ion) roadlegal ATV with tractor homologation, and environmental benefits. The Paxster range features all-electric, compact, and agile utility vehicles suited to an exceptionally wide range of applications.

Built for sustainability, they are available as new, and 2nd Drive last nut and bolt factory refurbished models. Faunamaster products include multifunctional and timesaving compact seed drills, sprayers, and flail mowers designed for use with an ATV, UTV, or tractor. Boss also distributes the Air-ROPS AR-QUAD, an automatic rollover protection system for ATVs that expands when the rollover is irreversible.

Joint venture

The UK’s hydrogen industry has been given a transformative boost with the formation of HyKit, a joint venture that will produce agile infrastructure to move, store and utilise green hydrogen.

The venture has been formed by JCB, investment company HYCAP and green pioneer HydraB Group to manufacture key products for the clean economy.

Starting in 2025 from a state-of-the-art unit in Oxfordshire, HyKit will build a suite of products to assist hydrogen distribution, including mobile compressors, storage solutions and refuelling systems.

Developed in tandem with JCB’s hydrogen engineering division, the products will provide vital infrastructure for operators of hydrogen-fuelled machinery and vehicles in the construction, agricultural and transportation sectors.

Jo Bamford, Executive Chairman of the HydraB group, which owns a suite of companies in the net zero space including zero-emission bus manufacturer Wrightbus, hydrogen distributor Ryze Power and H2 producer Hygen Energy, said the new company is a vital stepping stone to further hydrogen adoption.

“I first started talking about hydrogen in 2019 and ever since then we have been steadily building a network of companies that can get this industry on its feet,” Jo explained.

“Between us we have delivered hydrogen-fuelled buses, diggers and telehandlers; now we are focusing on the infrastructure to bring it all together.

“Our commitment to the industry is clear – we are putting the ecosystem in place to help businesses realise that hydrogen is a vital part of the UK’s energy mix.”

JCB Chairman Lord Bamford said: “JCB has proven that hydrogen can be a fuel of the future for construction and agricultural machinery, without any of the carbon emissions associated with fossil fuels.

“Machines powered by JCB’s pioneering hydrogen combustion engines are set to revolutionise how building sites and farms of the future operate. A key ingredient in this hydrogen revolution is getting the right infrastructure in place to support the deployment of this clean fuel.

“HyKit’s launch shows that we are serious about the hydrogen economy and serious about getting UK-engineered equipment to get this industry moving.”

James Munce, CEO of HYCAP, an investment firm dedicated to energy transition investments, added: “Our view is that the integration of JCB’s industrial expertise into HyKit will lead to new standards of reliability and affordability in equipment to distribute and dispense hydrogen.”

Jo Bamford, Anthony Bamford, Ben Madden and Neil Tierney

Frost protection equipment

Protecting your vines from frost.

When spring frosts hit, the damage caused by freezing temperatures and consequential smaller crops can ripple throughout the industry, devastating everyone from growers right down to the on-trade and off-trade.

Frost is something most growers in the UK will have to deal with, especially as climate change is increasing the likelihood of spring frost events that coincide with flowering, when the vines are most vulnerable, causing huge crop losses.

Different types of frost may occur during a frost event, and growers should also be aware that the temperature, humidity, topography and soil moisture all significantly impact how much damage is caused to buds. The amount of weeds and length of grass also have a big impact on the efficacy of whatever frost protection you have in place.

While there is no magic, one-size-fits-all solution, various methods can be adopted to mitigate the impact inflicted on young

buds when the temperature drops. One method which is particularly efficient in protecting the plant is controlling the formation of the hoarfrost.

Without protection, the layer of hoarfrost will increase and finally cause damage to the flowers and buds by dehydration as the ice crystals extract energy and humidity from the buds and flowers.

The AgroFrost FrostGuard does this by emitting a hot air stream every seven to 10 minutes, so part of the ice evaporates while the remaining ice gets energy from the passing air. The higher the humidity, the more energy is transferred. This allows growers to protect crops with only a fraction of the energy input that some other frost protection systems need.

The static FrostGuard machines run on gas allowing growers to protect crops at sites where no water is available and can also be positioned in several areas across the vineyard to ensure coverage in known frost pockets.

Frost protection is only effective if it is put to use at the right time, and so another benefit of the AgroFrost FrostGuard is that it can be equipped with an auto-start system which activates the machine as soon as the temperatures drop below a set point.

Growers can also invest in a good, reliable weather forecasting service and in-field monitoring system to get accurate wet bulb temperate readings. The nMETOS FROST from Pessl Instruments gives growers remote access to the conditions in the field 24/7, in close real-time.

From site-specific sensors, the nMETOS FROST module provides the measurements of wet bulb and dry bulb temperatures, relative humidity, dew point, VPD and delta-T every five minutes. When a frost event is close to happening, an alert is sent by text, sound and email. This way, growers know the exact moment vines are at risk and can turn on any frost protection equipment they’ve got in place.

For

Mowing and strimming in one pass

VITIFRUIT

EQUIPMENT

Mowing and strimming is made easy with these Aedes machines.

Aedes machines offer different designs that are available to suit different row widths and have either fixed or variable width centre mower sections and one or two strimmers left and right to neatly deal with the inter vine weed strip.

Running the edges of the centre mower as close as possible to the vine stems helps overall cutting efficiency, leaving the strimmer heads to work sensitively but quickly around the vine trunks.

The long life strimmer cord has been specifically designed for maximum durability and comes in 50m reels. If the vineyard has rows of different widths the variable width mower is the answer however if the rows are planted reasonably straight and parallel then the fixed width is the answer.

The strimmers are also dual function and can be used as bud rubbers when stem cleaning. www.aedes.bz