Award-winning Camel ValleySecrets to their success

Spring Edition £4.75The

Wine PressReady for Wine Week? what’s on, when and where

Exclusive marketing techniques from Cambridge Wine Merchants

Events

Money

PLUS: Exclusive interviews, burning issues and invaluable industry tips

Straight from the grapevine

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Spring edition ∙ 3

Editor Sophie BaillieFeatures Editor Jessica MckayWebsite Editor Emily Bancroft

Design Editor Charlotte Chapman Sub Editor Sophie Burluraux

Writers Victoria Inniss-Palmer, Bianca Amponsah,Natalie Mortimer, Louise Moore and Kathryn Preston

All original editorial content of The Wine Press is protected by copyright. Many interviewees have only agreed to limited distribution for university coursework purposes. For permission to reproduce in part or whole, contact Cathy Darby, Course Leader for MA Magazine Journalism on CMDarby@uclan.ac.uk

Email usrevistapublishing@gmail.com

4 News and events All the latest from the industry

7 The Burning Issues To spray or not to spray? Plus, the fruit wine debate

9 It’s a label of love Displaying your wine to its full potential

10 Getting noticed An interview with Croxsons and marketing tips

13 Little Black Book Our elite compilation of distributors

14 Equip your future Great machines that will do the hard work and the new

barrell bung that will change your life

16 From vine to victory Camel Valley talks to us about their success

18 Much more to inspire Ridgeview Vineyard and Terlingham talk triumph

20 Money does grow on vines Innovative ways to make more from your business

22 Have you got it? The deadly disease your vines may already have

24 The cultivation situation Capturing the elusive terroir and summer advice

30 Keep Calm and Drink English Our campaign for English Wine and a sneak peek at the next issue of The Wine Press

This issue

Welcome to the launch issue of The Wine Press. Our magazine is specifically for the English and Welsh

vineyard owner and wine manufacturer. We are here to help you get the most out of your business and promote the industry we all work in. Join our “Keep Calm and Drink English” campaign and support our fantastic thriving industry. This issue we have an exclusive interview with Camel Valley, our little black book of distributors and the big issues facing wine making. So sit back, relax and enjoy as we bring you everything,

straight from the grapevine.

Sophie Baillie, Editor

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Cover Image Camel Valley Press Office

Wines with lower ABV make a splash

4 ∙ the wine press

News

News

UK consumers are spending more money on bottles of wine, a new survey has shown.The Independent Retailer Report, a debut study by Wine Intelligence UK, has highlighted that the sector is enjoying healthy sales despite the poor economy. Almost half the retailers who took the survey predicted that sales of wine priced between £8 and £15 would increase over the next 12 months. Amongst the top sellers are Prosecco and English Sparkling wine, which were especially popular over Christmas according to the figures.Several respondents weren’t as optimistic as others, saying that they expect to see a decline in sales at the specific price points.

Some retailers have also suggested that there could be a decrease in trade, especially when it comes to wines priced over £20. This is due to the fact that previously high-spending customers are now looking for cheaper alternatives. The data has proved to be good news for UK wine manufacturers then. Richard Halstead, COO of Wine Intelligence, said: “The UK independent wine merchant scene has change substantially over the past few years.” He added: “We are seeing renewed consumer interest in this channel, particularly among high-involved wine drinkers, which may also be part of a broader trend towards shopping locally and supporting independent wine retail.”

Growing sales in higher-priced wine market in UK

There is a higher demand from people in the UK for wine with a low alcohol percentage, research has revealed.According to Wine Intelligence UK, many drinks retailers are favoring wines where the alcohol by volume (ABV) is below 12 per cent.It has also been found that a large number of wine-drinkers now prefer lighter, fruit-driven red wines, rather than those with a high alcohol content. If this is true, then it could mean that the decade-long fashion for heavy reds might be coming to an end.

This year sees the launch of a brand new innovation, the paper wine bottle.The bottle, created by a small British company, GreenBottle, is due to hit supermarket shelves in the UK during the second half of the year. There is already a lot of optimism surrounding the product, no doubt because the company behind it also made the world’s first paper milk bottle and has sold over 100,000 of them. Clare Hirst, Marketing Manager at GreenBottle, says: “The response from the wine industry and retailers has been extremely positive, with the majority embracing this new flexible packaging concept in a category that has been lacking any innovation for years.” Like the milk bottle, the aim behind the wine bottle is to help improve the environment. Unlike glass and plastic, the paper product can be recycled will decompose within a matter of weeks. Martin Myerscough, inventor of the bottle says: “All you would need to do is rip out the plastic lining and put the paper outer-casing in the bin or on the compost heap.” He went on to say: “It will mean an end to those morning-after trips to the bottle bank.”

Paper bottle launches

The Great Inventor: Martin Myerscough

English wine the focus in new Soho barA new restaurant which recently opened in London’s West End is helping to promote English Wines.52° North Bar & Kitchen, which is owned by Alula Leisure, is offering customers a ‘quality-driven’ wine list as it has a collection of some of the best English still and sparkling wines on offer. Highlights of the drinks list include white, rosé and sparkling wines from the Kentish vineyards, Chapel Down and Biddenden.As well as serving wines produced from exceptional English grapes, the bar and restaurant is also selling British beers and spirits, including whiskey and rum. What’s more, 52° North Bar & Kitchen is serving food which has been made with ingredients sourced entirely in Britain.The directors of the venue, Tim Lalic and Vahram Papazyan, described it as being “a place where you want to have lunch with a client and also a drink with friends and colleagues in relaxed, ambient, creative and trendy surroundings.”

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Southbank CelebrationSouthbank Cheese and Wine FestivalCentre Square, LondonApril 27 to April 29, 2012

events

Events

English Wine WeekEnglish Wine Week is all about sharing the success of some of the finest vineyards in England. This June producers from all over the country, will open the gates to their wineries and host a number of events for the public to enjoy. From winetasting to vineyard tours, food promotions to special local events, it’s a week of non-stop fun for people of all ages.

To find out more about what’s happening and where, visit www.englishwineweek.co.uk/vineyards

Saturday June 2 to Sunday June 10, 2012

Award winning: Independent wine merchant, Duncan Murray

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East Malling Research Centre, Kent Wednesday July 25, 2012

“Fruit Focus showcases all aspects of pre-harvest technology, agronomy, machinery and equipment, business information and post-harvest technology through to delivery to the retailer.” The premier event attracts over 1,100 growers and industry professionals along with 120 leading suppliers. It uniquely updates visitors on the latest technologies and industry developments, as well as allowing them to exchange views and network with fellow producers. The experience also features varieties of soft fruits, orchard fruits, and vines.

Professionals focus on fruit

With tutored tastings, talks, demonstrations and more, the Cheese and Wine Festival London event is the perfect opportunity to learn more about cheese and wine matching, and how to include both into a variety of sweet and savoury food.

Learn how to make cheese with a local cheese maker before finding out how to make wine with a Denbies’ wine specialist. Refreshments provided throughout the day.

Denbies’ offers masterclass in viticultureThursday April 26, 2012, £89.50 per person

To access more information on all the events, go to our website: www.ukjournalism.co.uk/magazines/ugb2b2

Glynde Food & English Wine FestivalGlynde Place, Glynde, East Sussex Saturday July 14 to Sunday July 15, 2012

A weekend which celebrates some of the best food and English wine from across the country.One of this year’s guests includes Ewan Lacey, wine expert and regular presenter on Channel 4’s,The Cookery SchoolTo find out more and to read what Ewan has to say about the event, visit our site.

The International Wine Fair ExCel London, London Royal Docks Tuesday May 22 to Thursday 24 May, 2012

The London International Wine Fair is three days of discovery. It’s a chance to meet new producers of wines and spirits, taste up and coming products, and take part in seminars, debates and masterclasses. N

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The Burning Issue

With organic wine becoming more and more popular, should viticulturists consider replacing chemical sprays with natural alternatives?

The consumption of organic and biodynamic wines, once considered a niche corner of the market, has seen a steady increase over the past few years. In 2010 UK sales of organic wine rose by 3.7 per cent compared to just 2 per cent for non-organic wines and the number of organic vineyards worldwide has also increased.

The rise in popularity of organic products in general has brought about industry arguments for and against using chemical pesticides and the vine growing business hasn’t escaped the same fate. In an interview with Decanter, wine expert Michael Chapoutier, called those who practice natural winemaking ‘out of touch hippies’, whereas last year Claus Bochi, owner of two Michelin-starred restaurant Hibiscus, devoted the majority of his wine list to natural, organic wines.

Usually, the purpose of using natural alternatives is to protect vines from pests and diseases when grapes are being grown to produce natural and biodynamic wines, and is often used with the intention of creating a purer taste. Yet not all vineyards which grow grapes organically do so for the same reason environmental issues are also at the forefront of many viticulturists’ minds.

So should chemicals be used on your vines? The answer really depends on your personal point of view when it comes to growing organically. Belinda Kemp, wine lecturer at Plumpton College, believes there are pros and cons to both methods: “Not spraying could result in loss of crop and in extreme cases livelihood due to disease. Poor quality fruit therefore equals poor quality wine.” She added: “Disadvantages are costs of the chemical sprays, equipment and labour.”

When it comes to growing grapes organically, Belinda has heard various theories. “It has been suggested by some vine-growers that organically grown vines are more resistant to disease, but I doubt that all cool climate grape-growers would agree with that!”

By Natalie MortimerTo spray or not to spray?

issues

Spring edition ∙ 7

“As a grape-grower I would rather spray

something than lose my crop and income

The organic grower: Avalon VineyardHugh Tripp has had a burning passion for organic produce since opening his vineyard in the 1980s. Avalon is the only vineyard in the country that doesnt spray any products at all on the vines. Instead, he grows the mildew resistant Seyval variety. Despite being met with controversy and having no experience

when he opened his vineyard, Hugh knew he wanted to be completely organic: “ I intended not to spray, most people considered it at that time really crazy but I just went ahead and got away with it. I was very lucky because I chose a particular variety of vines which is naturally resistant.”

Controversial : A farmer sprays chemicals to protect vines from pests

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“Advantages are not having to buy expensive agrochemicals, along with increased price per bottle as customers are keen to buy wines made from organically grown grapes.”

The quality of grapes grown naturally has been called into question due to occurrences of disease, however Belinda points out that it is possible to grow a good quality grape without using chemicals, but preventative steps still need to be taken. “It depends year to year due to vintage variations and weather which is why even organic grape growers spray something, for example copper or sulphur dioxide mix or seaweed, but costs are still incurred to buy the equipment to spray,” she explained.

Making the decision to grow organic vines or to spray chemicals is an ongoing debate that has incensed growers and which industry experts will be discussing for some time. It’s not easy to say yes or no when considering spraying vines and you should take any measures of prevention you feel are necessary.

Belinda says there isn’t one method preferable to the other: “Almost all grape growers have IPM programmes and want to spray as little as possible to keep costs down and less impact on the vineyard environment but this is not always possible due to weather conditions, disease and pests. As a grape-grower I would rather spray than lose my crop and income,” she finished, summing up the crux of the argument.

The grape may be the king of the fruits when it comes to wine, but even the humble roadside blackberry go transform

into alcohol royality. Hedgerow, or Country wine as it is more commonly known, is often produced in places like the UK that have a cooler climate and is a good way to provide additional revenue, together with extending harvesting periods.

There is considerable scope for Country wines as they can be produced from anything that can be fermented, including strawberries and tomatoes. If you are in favour of producing dry white wine from your vineyard then elderflower could be the perfect alternative. If you opt for sweeter dessert wines, you could try apricot or cherry.

Fruits are often used within these wines however there are seven main categories linked to Country wines, these are: berry, stone, flower-based, vegetable-based, plant or tree-based, honey-based and blended wines.

As you know, during the production of grape wine it is important to only select the highest quality of produce. This is particularly important with Country wine, where it is vital for the fruit to be fully ripe before harvesting. If you are creating a pear wine for instance and the fruit is not ripe enough, it can be in danger of tasting more like apple.

The process of making Country wine differs slightly from the traditional methods as grapes are among the few foods which contain the correct balance of sugar, acid and tannin. This is necessary to activate the yeast and convert the sugar into alcohol.If you are producing Country wine therefore, you may need to add a small amount of sucrose, often in the form of honey, as well as a natural yeast additive to help promote and maintain fermentation.

During manufacturing, the produce generally needs to be diluted with water as certain fruits such as gooseberries, create a wine which is too acidic for consumption.There is no need to invest in special machinery as the general production process is similar, however some useful additional equipment include a re-useable nylon fermentation bag and an acid tester.

Many Country wines are ready within a few months, but as with any wine, the older it is, the better it becomes.

Banana wine is popular for bulk storage as it can be blended well to other fruits which give the wine significant body without generating a strong contrasting flavour.Some of the most popular and successful Country wines include: strawberry, raspberry, peach, apple and pomegranate.

8 ∙ THE WINE PRESS

The burning issue

Fruits for thoughtWith over four hundred vineyards in the UK producing traditional grape wines, the

introduction of alternative fruits could set you apart. By Louise Moore

After all, a grape is a fruit tooHugh Tripp, owner of Pennard Winery says fruit wines are met with arrogance but are amongst his best sellers:“A lot of the fruit wines we do are a lot sweeter than the classical grape wines but I do dry fruit wines too- we have a whole range. I find there’s a lot of customers out there who are actually pretty interested in them, for one thing it’s something you simply can’t buy down at the supermarket. It’s not as popular because of its image, sort of wine snobbery if you like. Traditionally wine drinkers have been perhaps more cultured. Fruit wine is a different taste and they think proper wine is made from grapes, which traditionally it has been, but there is actually a tradition that goes back a long way in this country and some of the other countries on the continent too.”

Ultimate Hedgerow: Alternative wines produced by Godshill Cider Company, read about the bottles above online.

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