Great wines starts in the vineyard, and managing the health of grapes is a challenge especially in the UK’s temperate climate. Disease pressures and humidity/rainfall pose significant threats as do the general wildlife and insects. Continue reading “Low SO2 strategies”
How did you get started in wine?
Primarily I ended up in the industry because my parents, Bob and Annie, set up the vineyard. I always enjoyed the work, especially in the winery, and over time I got more immersed in the wine sector. Continue reading “Meet the manager: Head winemaker”
Attending the first Wine GB tasting last month was a real treat, allowing me to taste a wide range of wines from all the different producers across the UK. Admittedly, not every single producer was on show, but it was a great showcase, highlighting some amazing things happening with producers across the UK and the level of quality was very impressive. It was evident that producers were committed to striking the right balance of acidity, sweetness and complexity to suit the wine style, and Laffort offers a huge range of tools available to the winemaker to curate a particular wine style. Continue reading “Fine tuning your wines to win!”
When Martin Vickers’ grandfather acquired the Halfpenny Green estate near Wolverhampton, West Midlands, in the 1930s it was a mixed farming enterprise. By the late 1960s the family-run farm was focused entirely on arable but it was in 1983 when Martin planted the first vines as a hobby that the estate diversified into viticulture. Continue reading “At the centre of it all”
How oxygen management influences all sensory attributes of the wine. Continue reading “Erben: Oxygen: Friend or Foe?”
Having grown up in the Franschhoek wine region of South Africa, when Pip Goring moved to West Sussex with her husband Harry Goring in 1972 to take on the Wiston Estate, there was little to remind her of home. Continue reading “From South Africa to South Downs”
Surrounded by the great and the good of the UK’s wine industry, Jim Rankin opened the inaugural Rankin Brothers and Sons packaging symposium on Thursday 8 February 2018. Hosted at Rathfinny Estate, Alfriston, East Sussex, the event was designed to bring together producers, industry advisors and the supply chain. Continue reading “Ingredients for a successful brand”
Highlighting technical advancements and risks during secondary fermentation.
As February and March and the weather warms up, the last stages of wine stabilisation and clarification are taking place. Tartrate crystals are dropping out partly due to the weather but as well as some wine makers choosing malolactic fermentations to soften the acidity depending on the wine style. Continue reading “Beyond cork vs screw cap”
Liam Idzikowski tells us about his journey to becoming head winemaker at Lyme Bay. Continue reading “Meet the manager: Head winemaker Liam Idzikowski”