Getting some skin-on-skin with my babies. Kerner getting pressed tomorrow (picked Thursday morning)

Straight after harvest (💀) I headed to Faun Wine to launch Taste Worcestershire with a room of influencers. We sped through 5 wines paired with delicious canapés. Fabulous evening! Always nice to see your wine being enjoyed in a beautiful setting

Kerner harvest. Best we’ve ever had I think. 13%+ abv Aiming for 40 ish hours on skins. Should make an amazing wine 🤞🏻

Part of me loves a well done novelty beer. Another part of me hates them sometimes (cough, vault city)(mostly) This is a banger. Nicely balanced

When you uncontrollably whisper “You’re on f*cking fire mate 😋” You know it’s good

Final tour of the year! 🧑‍🧑‍🧒‍🧒 620 wine lovers 🍾 558 bottles opened. 🥂 3720 glasses enjoyed (and washed!) 🍞 31 loaves of Matleena’s bread. 🌱 5.2kg of Chris’s pesto. 🐟🧀Countless kilos of salmon & cheese. ❤️ We collectively spent around 300 hours hosting you One of the best bits of the job

Late harvest Kerner approaching. Hoping to hit 14% abv. Reminder: this is basically Riesling grown in Worcestershire 😯

13% sauvignon blanc 🤷🏼‍♂️😦

£700k pre tax loss says a lot about the state of big English wine atm

Sauvignon Blanc day. After a bit of a rough patch with the rain, this vintage is really picking up again. Making me think about our last pick of Kerner…

Kerner press today after a night macerating. To coin a phrase used by Tommy of Langham - I believe this counts as Brown Juice Club 😅

One of our pickers recently became a sommelier at a Michelin star, so I enjoyed a boozy lunch with her after harvest 😅

Kerner harvest today 16 days earlier than ever in our history!

Of the many things achieved today, pressing Pinot was one of them. 2 harvests this week, and we’re buying some more Pinot from just up the road. Nearly finished (harvest) 😮‍💨

Soppy harvest post over on insta. In short, a memorable, great, crazy, lovely vintage so far. (If VERY busy for me) www.instagram.com/p/DO0gmTmjUO...

After a long couple of weeks of harvesting & winemaking, a tour wasn’t high on my list of things to do. But always a pleasure to speak to wine lovers. Freya drinking beautifully. 17.5g/L feeling spot on

Harvest day Last of the Bacchus, and our modest amount of Pinot noir. Looking great

I get *so triggered* by people who dont organise their (Dropbox) files neatly. Same with clear email chains to follow. Grr

Little write up of wine gb tasting over on insta In short: Sparklings consistent, if uninspiring. Some great. Most repetitive. Stills were harmed by recent vintages. Some shone. Most have been/could have been better. Top wines by biddenden (surprisingly), Langham & Hugo.

This isn’t exactly how I’d like to start my birthday. Anyway, see you soon London

Early & casual birthday celebrations thanks to a particularly crazy weekend. A standard bottle of LR, but with some good age to it. A poor man’s vintage champagne. 2018 Torbreck (for the third time). Solid steak wine. And one of “my” presents. We play so much that it’s worth it. Wine gb tomorrow

9:26 Press on Gotta do what ya gotta do. I’m absolutely exhausted

It’s not child labour if it’s family. Wonder if Nyetimber would be interested in our innovation? 😅

Here we go again! Just an easy 3.5 hours on this Madeleine, because the rest of it will get 1-3 weeks!

Madeleine harvest today. Grapes looking sensational. Acids will be low, but it’ll be super rich & fleshy. Also making a good amount of orange wine with them this year

Another social media video series from a wineshop all about “sharing wisdom”. First video “how to enjoy wine: how to open a bottle” Ffs 🤦🏼‍♂️

Do appreciate a good ginger beer. This one was finished off with habanero - clever

Not the same calibre of photo, but the same thought here. Anyone have an educated opinion?

A huge amount of fun blending vermouth with Michelin starred Hampton Manor this afternoon. Our fourth batch with them! Pineapple weed stole the show 😋

Haven’t tried our summer vermouth much this year, so very much enjoying it. Loads of strawberry, lychee & hibiscus (Siegerrebe base wine)

Rough piquette rack. Strawberry, raspberry & rhubarb sour

I take 2 weeks off ai news because of harvest, and google throw out nanobanana. Mind blowing. Ai needs to chill out so us mere morals can catch up and practice

A little post about piquette over on insta www.instagram.com/p/DN7tX-tDRn...

Guess we’re doing a tour rather than having a day off 🥲 (Glad to be so in demand & busy)

Global Vineyard Area, 1900-2024

Annnnnnd I’m done. Goodnight (Piquette also in the works)

Evening press time. 8 hours on skins. So far I’ve tasted tangerine, rose, peach, strawberry, cherry, potpourri and spice. What a lovely variety. Praying to the fermentation gods that everything goes smoothly hereafter!

Brewing some Siegerrebe tea. Night time press incoming. I do this to myself 🥲

Harvest 2 is upon us! Siegerrebe. Looking pretty immaculate.

An honest, informative post about small scale winemaking in these crazy conditions over on my insta: www.instagram.com/p/DNybltb2n5...

Seeing loads of people talking about wine pairing. My take: I think there are good & bad pairings, but the case for drinking/eating what you like is also strong. Don’t need to follow pairing principles all the time, but when you want to, I think there are things to consider.

Funny thing is, if you try to get me to smile for a photo, I look like a murderer. Pretty cool, this 🥰

It’s alive! 0.4% and counting

Evri drivers probably struggle to make their breakfasts in the morning. Seriously, how incompetent can a company be?! My 3 year old would do a better job

Spot the contradiction Such basic problems still to solve in English wine 😪 Good marks for effort. Execution: less so.

Busy couple of days. Small pick, but should shape up nicely. Tanks in our cooled warehouse to manage the (potential) heat

Harvest begins! Small pick of Siegerrebe to start with. #englishwine

Ready for some grapes. Including some tanks in our cooled warehouse. Should make ferments fun 😬

It’s one of *those* days. It has to get messy in order to get organised. Siegerrebe coming in tomorrow!

Think we’re going to release a small batch of col fondo for the first time ever! #nattywine