Jenkyn Place Vineyard
The nearly five hectares of Jenkyn Place Vineyard lie at around 100m altitude, on a gentle, chalky, south-facing slope of the North Downs.
Vedernikov Winery
Valery Troychuk and his son Maxim, work with indigenous Russian grapes on their 200 hectares of vineyard, situated in the chilly Rostov region, where vines need to be buried to survive the winter.
Meonhill
Forget big, brand-name Champagne houses investing in the UK to make sparkling wine. Fifth generation Champenois vigneron Didier Pierson has already been growing grapes to make English Sparkling Wine (ESW) on the South Downs since 2004.
Domaine de l'Arjolle
Family-owned Domaine de l’Arjolle is a producer making a virtue out of flavoursome and interesting, easy-drinking, varietally-labelled IGP wines, as well as ploughing the sustainability furrow.
Château Massamier La Mignarde
Frantz Vènes is no newcomer to the Languedoc. The now 70 hectare Château Massamier La Mignarde, in the Minervois, has been in the family for 300 years. He is a fan of carbonic maceration.
La Chablisienne: quality and minerality
La Chablisienne is one of those rare enough things, a quality-orientated co-operative that’s also blessed by its members with some great vineyard plots, which boost its reputation overall. In addition, the co-op has explored in some depth the status quo on minerality.
A lesson in viticulture at Domaine d’Arjolle
Charles Duby, the viticulturist at Domaine de l’Arjolle in the Languedoc gives a great session on the role of the soil.
Crémants from Maison Simonnet Febvre
Maison Simonnet Febvre are the only winery in Chablis making sparkling wine, and about a quarter of their total production is Crémant
Domaine Nathalie et Gilles Fevre
Nathalie and Gilles Fevre make outstanding wines from their 43 hectare Chablis property, and I was keen to get the low-down on Chablis and minerality from these top-quality guys.
Bourboulenc at Château d’Anglès
Château d’Anglès in the Languedoc has made something of a specialty of its old white bourboulenc grape variety, making tasty, fresh wines worthy of bottle-age.
