Axel Marchal and Philippe Marullo, Institut des Sciences de la Vigne et du Vin, University of Bordeaux, France.

Since 1774 Rankin Brothers & Sons, a leading supplier, manufacturer and designer of closures, stoppers and corks has been supporting the wine, beer and spirits industry. Vineyard speaks to Jim Rankin, commercial director and sixth generation, to find out how innovation and new technology will drive the transition to more environmentally positive materials and shape the business for the next 250 years. 

We only want wine in our wine, so winery hygiene is essential for producing a quality product, avoiding contamination and unwanted taints. Winery hygiene is also crucial for the health and safety of both consumers and winery staff. Wineries are also tourist destinations, so clean premises make a good impression! It’s a big topic and this is part one of a series of articles on cleaning and sanitising from Vineyard.

BevTech Ltd was formed 10 years ago to fill a gap in the UK market by providing the best winery equipment and mobile services.

Reducing the S0₂ doses 

Socio-cultural developments have led to changes in wine consumption. Consumers are increasingly concerned by the composition of what they drink and in particular in the presence or absence of allergens, including sulphites.

Recognising a potential market, two Charmat method wines made from British grown grapes, were launched in 2017. Leading the charge are Flint vineyard in Norfolk and Fitz, a brand based at a winery in West Sussex. Vineyard finds out why the success of these two products has tempted more brands – some with significant volumes – to explore this exciting sector increasing the footfall of English wine drinkers.

Barrels in the distant past were typically used to store and transport goods, including wine and although we have more convenient means of storing wine, oak barrels are still a feature in many wineries. A well-lit cellar stacked with barrels certainly adds to the romance of wine, but Vineyard finds out how oak barrels influence the sensory profile, the wine quality and if they can be replaced by staves, chips or other oak alternatives.

Building a new winery can be daunting as the planning process has a reputation for being a minefield of complicated restrictions. Sandridge Barton, South Devon, The Grange Hampshire and Domaine Evremond, Kent, have successfully navigated the process and share their experiences with Vineyard – along with some top tips from experienced town planner, Gareth Capner.

Advances in technology and wine science support winemakers in achieving the highest quality wines but blending still fundamentally relies on the capability of the winemaker, their palate and experience – and is a skill which must be learnt. Vineyard asks David Cowderoy, a winemaker of 30 years who has prepared blends for many wine styles all around the world, for some practical tips. 

It’s that time of year again when winemakers lose sleep worrying about getting their beautifully crafted wines into bottle without ‘stuffing up’ the quality – and praying that there won’t be any re-fermentation or other issues. Vineyard finds out the steps winemakers take to ‘get it right’ before the wine goes into bottle, to ensure that wines reach the customer in the best possible condition.