15 England & Wales

Question 1

One card on England & Wales Sparkling

Answer 1

• 1980’s champagne varieties: (Nyetimber - 1986) to make SW
• 65% all plantings now Chardonnay, PNoir & Meunier
  
  • Green apple and lemon, some autolytic notes
  • Hi Acid, m alc, l/m body
• Distinctive characteristics: high acidity, just-ripe fruit
• G /VG, some OS
• Prices prem - sprem
• some rosé

Question 2

Why does the northerly latitude in England & Wales help grow grapes for traditional sparkling wine?

Answer 2

• All vineyards above 50 deg latitude /85% vineyards in S England
  
  • Cool maritime climate
  • long sunlight hours; cool climate
    
    • means long growing season - pick into October
    • Cool, =slow ripening and accummulation of sugar
      
      • preserves acidity
      • medium intense fruit character
      • Suits SW production
  • With climate change
    
    • ave growing temps are rising - favourable as remains cool, but less marginal
    • Extreme weather events have neg impact also
      
      • heavy rain
      • earlier budding due to warmer spring (so spring frost - risk)

Question 3

Describe the hazards and risks assoc with English viticulture

Answer 3

• Maritime climate means prolonged rain
  
  • spread throughout year, including growing season
  • Rain, cool at flowering & fruit set - reduces yields
  • Rain at harvest threatens quality
• Mitigation
  
  • vineyard management - timely spraying against fungal diseases, canopy management
  • Managing financial risks!

Question 4

Site selection in England

Answer 4

• Northern latitude so south-facing max sunlight interception
• Max shelter from prevailing S-W winds. (Wind/rain hinders flowering & fruit set & disperses heat)
• Good drainage to avoid regular wet soils/ root zone (beware cost of installing drainage)
• Altitude up to 125m

Question 5

Soils in England

Answer 5

• Various
• Clay
  
  • Kent/Susssex
    
    • fertile, retains water
    • lower acidity, more pronounced fruit
• Chalk
  
  • Sussex, Hampshire
    
    • good drainage, less fertile
    • more finesse, higher acidity, leaner body
    • (neg) higher slopes, less shelter from adv weather

Question 6

Describe planting & vine training in England

Answer 6

• New vineyards medium density (4000-5000 vines/ha)
  
  • increase root competition, contain vigour of canopy
• Like most N Europe, Guyot system with VSP preferred
• Narrow rows, canes trained close to ground retains heat in fruiting zone
• Thin canopies
  
  • air circulation - reduce disease​
  • light to reach buds & fruit
  • allow sprays to reach leaves

Question 7

Yields in England & Wales

Answer 7

• Variable, cool, damp climate means wide vintage variation and fluctuating yields
• Increased plantings Chardonnay & Pinot Noir
  
  • both flower poorly in wet, cool springs
• Max yield 80hl/ha
  
  • Low average yields in 5 years to 2016 of 24hL/ha,
    
    • best vineyards can achieve twice this.
  • (max yield in Champagne is 65hL/ha)
• Low and variable yield keeps prices premium to super premium

Question 8

Wine making in England

Answer 8

• Majority sparkling (white/rosé)
  
  • CH, PN, Meunier
  • Some German crossings/hybrids
• Majority trad method
  
  • Mostly Vintage,
  • Lees varies, but min per EU = 9mths lees ageing for sparkling with PDO
  • recently some NV - reserves for consistency only recently being accummulated.
    
    • useful in marginal climate with variable yields!
  • Some producers age a portion in oak for texture - majority unoaked
  • Malo C widely used to reduce high acidity (cold climate)
    
    • Some farmers with protected sites can pick for fuller ripeness and approp acid level for SW.
• A few producing Pet Nat

Question 9

Comment on England & Wales Wine Law; structure of business, sales and marketing

Answer 9

• PDO Sparkling allows 6 varieties (all rest PGI status)
  
  • Ch, PN, PG, PB, Meunier, PN Precoce (ripens 2 wks earlier than PN)
  • Traditional Method
  • Max yield PDO 80 hL/ha (but av 24 Hl/ha ;-)
  • Other varieties - under PGI (not PDO)
  • EU labelling terms for sweetness, mainly Brut
• Early stage of development
  
  • Small - 3600 ha - growing rapidly
  • land less expensiver than Champagne - attracts new entrants incl major champagne houses
  • Significant Producers
    
    • Nyetimber & Wiston Estate significant
• Sales
  
  • 92% Domestic
    
    • 1/3 cellar door
  • Also Spec Ret, SMarkets, Hosp
  • Compete with v good quality champagne (on price)
• Major Challenges
  
  • Financial risk of yield variation - some producers building stock ~4-5 yrs helps smooth fluct
  • Competing with cheaper Prosecco.
  • Brand recognition - marketing costs competing with Champagne
• Industry Body = WineGB
  
  • represents VY owners, producers in technical services, regulation, marketing and education.