The wines were blind tasted in their respective categories and assessed on food-friendliness, versatility, typicity, personality, and value for money, regardless the price.

The wines were considered for medal status: Bronze, Silver, and Gold. The Critics' Choice awards was then given to the judges' absolute stand-out wines, no matter the price or style.

The judges also awarded By the Glass and the Pub & Bar awards, to wines that are seen to be great value, versatile and suitable for any venue.

The chair and senior judges also select The Wine of the Year trophies.

Another award-winning year for the 黑料网 portfolio! 

We are delighted to share that 16 wines within our portfolio were awarded gold medals, several more went on to win additional awards. These wines represent the cream of the crop from producers big and small, who come from across the winemaking world from Piedmont to Margaret River. 

We are thrilled to share the Emilio Lustau took home the big prize of Fortified Wine of the Year with their La Ina Fino Jerez.

Find the full list of products that won medals below.

Gold Medal and Critic鈥檚 Choice Awards:

Gold Medal and By the Glass Award

Gold Medal and Pub and Bar Award

 Gold Medals:

 Silver: 

You can shop these award-winning wines now on 黑料网 Wine Online at the link below. 

Still or sparkling, English wine has well and truly begun its domination of the UK On Trade. In the last year* 57,326.7 nine litre cases of wines from the UK were sold in the GB On Trade, generating over 拢29 million in value sales. Sparkling wine still leads this growth, as it becomes the second-most popular fizz in the On Trade after prosecco 鈥� 36,502.2 nine litre cases of sparkling wines were sold in that same year period. It accounts for 2.3% of the sparkling wine volumes in the On Trade and is one of the few sparkling wine origins to see year-on-year growth, up 14.1% from the previous year.

This growth is driven largely by the increase of production, but we also have the surge of UK wine tourism to thank. In 2023, 1,030 vineyards covered 4,209ha across the UK; a figure that has continued to grow in the years since. In that year alone, there were 221 wineries across the country 鈥� an increase of 21 from the previous year. And now that they're only a train ride away, people are flocking to the vines. 2023 saw 1.5 million visits to UK vineyards or wineries, a 55% increase from 2022. In a survey conducted by WineGB, 60% of wineries asked expected a 20% growth in visitor numbers over the next five years. As wine tourism in the UK strengthens, so does the familiarity and affinity to homegrown wines. After all, there鈥檚 no better way to become acquainted with a wine than tasting it at the source.

Top picks for English Wine

English wine is here to stay; time to get to know what鈥檚 out there. We asked the 黑料网 Sales team what wines they鈥檒l be cracking into this English Wine Week 2025鈥�

Catherine Richards:

鈥淚鈥檓 always on the look out for a good chillable red, and from Balfour Winery in Kent hits the spot. It鈥檚 crunchy and fresh, but still has a real earthiness to it that is super satisfying. A great example of the quality of still wines coming out of England."

Emil Elmer

鈥淭丑别 from Weyborne Estate is something else. Having just taken a Gold Medal at IWSC with 95 points, it鈥檚 a stellar example of a traditional method sparkling wine. It has the brioche and nuttiness you鈥檇 expect from any good champagne, with really defined fruit 鈥� lovely notes of oranges, peaches and apricots. I keep going back to it.鈥�

Daisy Cross

鈥淭丑别 is a fantastic alternative to Provence for this summer. Made predominantly from Pinot Noir, it鈥檚 super refreshing and delicate. Plus, the winery has a real focus on sustainability, using organic and biodynamic practices across their vineyards. If you鈥檙e going more a locally-sourced, sustainable option for 谤辞蝉茅 this summer, this is the one.鈥�

Elliot Knight

鈥� is a really fun one. It鈥檚 made using the Charmat-method, so it鈥檚 approachable and offers a different price point for English sparkling. I love that it鈥檚 fruit-driven and that it鈥檚 designed to be easy-going and enjoyed in the moment.鈥�

*Year period: the 52 weeks to Feb '25. 

Sources:

CGA OPM 52 weeks to 22.02.25 vs. the same time period the previous year

Data from Food Standards Agency Wine Team - Wine GB

Source: WineGB Industry Survey 2024

We are delighted to welcome the Thrive in Wine class of 2025! 

As part of our year-long partnership with  we are proud to sponsor Thrive in Wine; a scholarship programme to offer wine education and subsequent career advancement to hospitality professionals from diverse backgrounds. Meaningful education and qualifications in wine can unlock access to senior positions within hospitality, opening a world of career opportunities. This programme is part of Be Inclusive Hospitality's broader mission to advance racial equity within the Hospitality, Food & Drinks industries.

After receiving a staggering number of applicants from across the industry, the team at Be Inclusive Hospitality have selected the ten candidates who will study WSET in wine at levels two and three in Wine. 

Among the recipients, eight students will be undertaking WSET Level Two, and two students will be undertaking Level Three. From Front of House to chefs, these students represent all sides of the industry.

Meet the class below, and follow us on , as well as, to learn more about the students and follow their WSET journeys. 

Meet the Class of 2025

WSET Level 2

WSET Level 3

Ready, set, go鈥�.Join us for an exhilarating wine dash across London.

Are you a sommelier, who loves adventure, and has a passion for blind tasting? Well, this is the perfect competition for you.

The London Sommelier Sprint will take place on Monday 14th July, where sommeliers will be tasked with 鈥榬acing鈥� across four venues, putting their blind tasting skills to the test on a series of wines from 黑料网鈥檚 award-winning portfolio. Sommeliers will take part in teams of two, with the team who finishes first, with the most correct answers and quickest time, winning a trip to visit one of 黑料网鈥檚 producers鈥� Giovanni Rosso in Italy. All participants will receive a crate of wine for taking part.

Selected participants will be notified by 13th June.

Terms and conditions:

APPLICATION TERMS & CONDITIONS

By commencing your application form for the Contest, you agree to the following terms and conditions (鈥淭erms鈥�):

General

1. This competition shall be run and administered by Matthew Clark 黑料网 Limited (鈥淢CBL鈥�) (company number 02550982 with registered address at Pavilion 2 The Pavilions, Bridgwater Road, Bristol, England, BS99 6ZZ).

2. These terms relate to your application to take part in the Contest and form part of your application form. For the purposes of the application form and these Terms, 鈥渨e鈥�, 鈥渦s鈥� and/or 鈥渙ur鈥� shall mean MCBL.

3. You confirm that you meet the following Eligibility Requirements: (a) you are above the age of twenty-five (25); (b) reside in the UK; (c) you are available to commit to participate in the Contest on 14 July 2025; and (d) are an employee of a licenced premises and work as a sommelier/in a wine related role. In addition, you confirm that neither you or anyone in your household or immediate family is employed by MCBL, or any subsidiary of C&C Group plc, the parent company of MCBL.

4. The contest involves a race across London while completing a series of blind wine tasting sessions. The route will be revealed during the course of the contest. Use of public transport or taxis only during contest. The contest will be overseen by an MCBL employee. MCBL will provide the contestants with a travel budget for use during the race. Return to and from the contest shall be contestants鈥� own responsibility and shall not be organised by MCBL.

5. Each team who are selected to participate and successfully complete the route will be awarded a mixed case of six bottles of wines to be decided by MCBL. Prize for winning team will be one trip for the two winning team members to visit the wine producer Giovanni Rosso in Italy on a date to be determined by MCBL. Prize includes flights from London to Italy (and airport transfer to and from accommodation in Italy), a wine tasting, one lunch, two night鈥檚 accommodation. The prize will be organised with the winner, but must be used before 14 July 2026. All other associated costs, including the following will not be provided as part of the prize and will be the responsibility of the winners: airport transfers to/from London airport, travel insurance, spending money and any required travel visas and other ID documentation. Winner and guest will need to ensure they hold valid passports which have the minimum period left to travel to Italy. One winning team only.

6. Any application forms may not be considered if they are incomplete, incomprehensible and/or incorrectly submitted. We do not accept any responsibility whatsoever for any technical failure, malfunction, delays of or any other problem which may result in any application or document not being property received by us by the closing date.

7. Application closing date shall be 13 June 2025 9am (the 鈥淐losing Date鈥�). We reserve the right to extend or close the application process at any time in our sole discretion, without notice.

8. Due to the anticipated high volume of applications, unsuccessful applicants may not be contacted. Submitting an application form or receiving communication from us in relation to this application does not constitute an offer to participate in the Contest.

9. If you are selected to participate in the Contest, nothing in your contribution to the Contest shall be done to bring (in the opinion of MCBL) MBCL or any member of the C&C Group into disrepute, or prejudice the successful broadcast of the Contest, nor shall you make any derogatory comments about the Contest, or any person involved with it, including us and/or MCBL or any member of the C&C Group. Any breach of this term may result in your disqualification from the Contest.

Your Obligations

10. If selected to take part in the Contest you confirm that:

路 you agree to follow any further rules and instructions which we may notify to you. You accept that we may alter or add to these instructions or rules from time to time, in our sole discretion;

路 you are 21 years or over and agree to provide us with valid and original proof of age and identity;

路 all information supplied on the application form is true, accurate and honest, and that no information has been withheld. When completing the personal information section of the application form on behalf of your proposed Contest partner, you confirm you have their consent to answer and enter on their behalf;

路 you acknowledge that this contest is a blind wine tasting and that you must drink responsibly;

路 you are aware the competition involves certain risks, such as using public transport between tastings. You assume all such risks and hazards and agree that MCBL shall not be held liable for any injuries, damages, or losses sustained during or as a result of the Contest;

路 you will release, discharge, and hold harmless the MCBL, its officers, employees, agents, and representatives from any and all claims, demands, actions, or causes of action arising out of or in connection with your participation in the Contest. Nothing in these terms and conditions shall limit or exclude any liability for personal injury caused by negligence or any other liability that cannot be limited or excluded by applicable law.

11. Please note that we may disqualify you at any time form any stage of the Contest if, in the opinion of MCBL you fail to abide by these Terms.

Miscellaneous

12. We will process your personal data, including your [name and age] as part of the selection process the Contest. We will do so in accordance with the relevant data protection law, and you can find out more information regarding the processing of your personal data by viewing our privacy notice, available here: https://www.matthewclark.co.uk/privacy-cookies-policy/

13. By providing information us relating to another person, including but not limited to contact details, you confirm that you have obtained consent from the relevant person to share their information.

14. Any costs or expenses incurred by you in respect of applying for the Contest or participation in the selection process shall be borne by you.

15. We reserve the right to cancel the Contest at any time, at our sole discretion.

16. These terms were updated on [23 May 2025]. We may update and/or amend these terms from time to time.

17. These Terms and any application form, as well as any non-contractual obligations arising out of or in connection with the Contest shall be construed in accordance with the laws of England. The parties submit to the exclusive jurisdiction of the English courts.

Does age really matter? When it comes to vines, the question of if and how their age ultimately impacts the wine, is still very much up for debate. While there is no legal definition for 鈥榦ld vines鈥�, it is now widely accepted that we have a lot to learn from them. Whether it be how they impact the quality of grapes or even if they can help to mitigate the impacts of climate change, the importance of research into old vines cannot be understated.  

At 黑料网 we are fortunate to not only have producers that are home to old vines (older than 120 in some cases!), but also those who are dedicated to old vine research and sharing their findings with the global wine community. 

To celebrate old vines in all their gnarly beauty, we have surveyed our producers to find the top 5 oldest vines in the 黑料网 portfolio. But it鈥檚 not just about the age, it鈥檚 also about what we have learnt from them. 

So without further ado, here are the top 5 oldest vines, and what they have taught us. 

The Top 5 Oldest Vines

#5  Catena Wines 

Age: 96 years old 

Variety: Malbec

Region: Mendoza, Argentina

Wine:  and other Malbecs

Founder of Catena, Nicolas Zapata 鈥� also known as the father of Argentinian wine 鈥� is credited to have discovered the potential of high altitude Malbec, thus forever changing Argentinian wine. 

In 1995, his daughter Dr. Laura Catena founded the Catena Institute of Wine (CIW), to further the research and discovery made by her father, and gain a deeper understanding of their terroir through their old vines. Bodega Catena Zapata is home to pre-phylloxera Malbec vines that are more than 90 years old. These vines not only mark the historic significance of Nicolas鈥檚 high-altitude endeavour 鈥� planted at 920 metres above sea level in Mendoza鈥檚 foothills 鈥� but also have been instrumental to the institutes ground-breaking research. 

Soon after its creation, the CIW led the first massale and clonal selection of pre-phylloxera Malbec in the world, as well as in-depth studies of high-altitude terroir. Much of the research undertaken at the CIW surrounds cuttings from the historic Angelica vineyard, named after Laura's Grandmother by her grandfather, Domingo, after Angelica tragically died in a car accident.

The vineyard is considered their 鈥榗onstant teacher鈥�, in the words of Adrianna Catena (Laura鈥檚 sister who is also heavily involved in the winery). Each generation of winemakers in the Catena family has made their mark in this vineyard: from Domingo Catena establishing it in honour of his late wife, to Nicolas unlocking the remarkable potential of Malbec at high altitude, through to Laura鈥檚 commitment to researching the clones within. Under Laura鈥檚 leadership the CIW has collaborated with key universities locally and globally, including UC Davis, the University of Bordeaux, and University of Burgundy, with 30+ articles published in major scientific wine journals. All furthering our understanding of Malbec clones, high altitude viticulture, and even how to mitigate the effects of climate change. In 2023 Dr. Laura Catena was awarded the inaugural Old Vine Hero award for her pioneering work. 

Read more about the Angelica vineyard and its unique history in Adrianna Catena鈥檚 article for Jancis Robinson  

#4 Masseria Borgo Dei Trulli

Age: 100 years old 

Region: Garantita DOCG, Puglia 

Grape variety: Primitivo

Wine:

Masseria Borgo Dei Trulli lies in the southern region of Puglia, where the vines grow across a mosaic of terroirs, with differing soil types and cooling influences.

Their oldest vines are Primitivo and are found in a small 0.5 ha parcel in Roselle near the winery, in the commune of Maruggio. They are 鈥淎lberelli Pugliesi鈥�, otherwise known as free-standing bush vines. The average yield of their plants is less than 300g per plant, which contributes to the intense concentration of fruit in the wine 鈥楽ignor P Primitivo di Manduria鈥�.  The grapes are generally harvested in the second half of September, when the grapes have reached the right level of natural appassimento, losing approximately 50% of their water content. Each vintage, only 500 bottes are produced from these old vines.

#3 Bodegas Estevez

Age: 110 years old 

Grape Variety: Mencia

Region: Bierzo, Spain

Wine:

The region of El Bierzo is renowned for having the highest concentration of old vineyards by surface area in all of Europe. This particular vineyard at Bodegas Estevez is approximately 4000 ha, made up of a mosaic of small plots with different soil types. 

Since ancient times, Mencia has been cultivated in Bierzo and survived the phylloxera crisis that swept through Spain and the rest of Europe towards the end of the 19^th century. Mencia is not as productive as other native varieties, with early sprouting and maturation.

Bodegas Estevez鈥檚 core philosophy is to respect their history and only intervene when necessary. This is evident in their deep commitment to protecting and preserving their old vines, as they are integral to the story of their land.  They believe that these vines have endured, adapted, and learned to speak the language of the land more fluently than any human at the vineyard. Their approach to farming treats the vines as if they were one of their own children; gentle, thoughtful farming, encouraging balance rather than forcing vigour, so that the vines can continue to express their quiet wisdom in every bottle.

#2 Longavi

Age: 110-120 years old 

Region: Bio Bio Valley, Chile 

Grape varieties: Grenache, Mouvedre and Pais

Wine: &

The old vines in Chile are protected by small groups of independent family farmers in the south, who have been working across the Maule, Itata and Bio Bio for many generations, passing down knowledge of the land and vines.

It is believed that when they use old vines, they are honouring their patrimonial viticulture and culture 鈥� it is not just about the grapes, but it鈥檚 about protecting the lifestyle, countryside and its traditions.

The old vines are what gives these wines their personality, character and unique taste. As Longavi continues to plant new vineyards, they plant them in the same way as their old vines 鈥� as bush vines and treated with dry farming. While they don鈥檛 know how much longer their old vines will live, they wish to plant vines to leave old vines for future generations.

#1 Valdivieso 

Age: 124 years old 

Variety: Cabernet Franc

Region: Maipo Valley, Chile

Wines:

Valdivieso has a rich history dating back to 1879, starting life as the first sparkling wine house in South America.

Today it produces both still and sparkling wines and has established itself as a leading winery in Chile. They are now under the leadership of Head Winemaker, Brett Jackson, originally from New Zealand. The quality and unique attributes of their terroir are expressed in their single vineyard wines.

The Valdivieso Single Vineyard 'Fundo La Primavera' Cabernet Franc is made using their old vines from a single vineyard. It has a distinct concentration of fruit and have remarkable aging potential.

The 2025 harvest draws to a close in the southern hemisphere. Our buying team at 黑料网 have analysed the highs and lows of the season to assess the quality we can expect from the 2025 vintage across key wine countries.  While the season brought unique challenges across the regions, due to weather and economic factors, there have been promising signs and optimistic reports from the vineyards.

It appears that wine regions producing quality over quantity will be the winners of this vintage, as global demand for wine falls but the premium market stays strong. At the same time, more countries are striving to produce lower abv wines to meet consumer demands, while not compromising on quality. 

New Zealand

Harvest this year ran from March and is expected to run through to as late as April in the Central Otago region. 

Malborough

The growing season began with early budburst and flowering, leading to high initial yield predictions. Cooler temperatures in late December slowed development, but warm weather in February accelerated ripening. Proactive crop thinning was implemented to balance fruit load, with harvests commencing in the last two weeks of March and running into mid-April. Warm February conditions increased irrigation demands, necessitating careful water management.

New technologies have been embraced to improve harvest management. Some large producers even started to adopt AI-driven vineyard management tools, such as Cropsy and Vinea, to enhance efficiency and decision-making.

Thanks to the favourable ripening conditions, this is a promising vintage for Marlborough, with increased yields from vintage 2024. However, there are significant economic factors that will impact the cost of the 2025 vintage. The industry is still managing high inventory levels, despite the lighter 2024 harvest, with approximately 50 million litres of unsold 2023 vintage still in stock. Additionally, operating expenses have risen by 6%, which significantly impacts profitability. This means that producers may have to seek to adjust grape prices to offset these increased costs.

Due to the reduced supply compared to recent vintages, increased inventories from vintages 2023 and 2024, and rising production costs, we can expect to see a modest price increase on 2025 vintage grapes.

Australia

The 2025 harvest across the main Australian wine regions is characterised by an earlier start, influenced by warm and dry growing conditions. While yields may be lower in some areas, the quality of the grapes is anticipated to be exceptional, promising a noteworthy vintage.

Riverland

Harvest took place over February to April. As one of Australia鈥檚 largest wine-producing regions, Riverland has faced challenges with oversupply. The 2025 vintage has continued this trend, leading to surplus stock.

In this region, growers contend with profitability issues due to low grape prices and a power imbalance favouring large winemakers. The Australian Bureau of Agricultural and Resource Economics and Sciences (ABARES) projects that average prices for red grape varieties in warm inland regions, including Riverland, will remain below production costs in 2024鈥�25.

The 2025 vintage may continue the trend of oversupply which can lead to market instability, exacerbating financial strains on growers. As a result, the UK market may see an increase in competitively priced Australian wines from regions like Riverland. However, sustained low prices could impact the long-term viability of producers, potentially affecting quality and supply consistency.

Margaret River

Margaret River consistently produces moderate yields of high-quality grapes, with the 2025 vintage aligning with historical averages. Due to the region鈥檚 geographical isolation, it is naturally shielded from many pests and diseases, but this does also mean a higher cost of labour and increased logistics for harvest. However, the region is known for its quality over quantity. This makes these wines appealing to the premium wine market, which remains more stable throughout economic shifts.  

With continued commitment to quality and sustainable practices, the 2025 vintage is expected to uphold Margaret River's esteemed reputation. Prices are premium and expected to slightly increase due to higher production costs.

Barossa

The Barossa Valley commenced its 2025 harvest earlier than usual, with some wineries recording their earliest start to harvest ever. The crops from this year have so far been low-yielding and big on quality, which means we can expect to see increased prices.

Premium varietals like Shiraz maintain higher price points. However, the broader Australian wine industry faces pricing pressures due to oversupply, particularly in red wine grapes. Thankfully, the Barossa Valley's reputation for quality provides some insulation against this market volatility. Nonetheless, national oversupply and international trade challenges contribute to an uncertain market environment.

The 2025 vintage is anticipated to yield high-quality grapes. Producers may need to navigate pricing pressures and market saturation carefully. For the UK market, Barossa Valley wines will remain premium offerings. However, pricing strategies may be adjusted to stay competitive amidst global economic fluctuations and domestic oversupply issues.

McLaren Vale

Promising yields are anticipated for the 2025 vintage. A warm and dry growing season has set the stage for an earlier-than-usual harvest, with grape quality expected to be high.

However, the ongoing challenges facing the Australian wine industry, including rising operational costs and reduced consumer spending, continue to persist. The closure of Penfolds' historic cellar door in the Barossa Valley and Shingleback Wines' cellar door in McLaren Vale, are key indicators of the financial pressures faced by this sector. These economic challenges in addition to increased production costs, will influence profitability and pricing strategies across McLaren Vale and the country.

Victoria

The 2025 harvest in Victoria commenced in mid-February, slightly earlier than in previous years. Favourable weather conditions during the growing season have accelerated grape maturation, prompting an early start to picking.

Preliminary reports suggest that the 2025 vintage will yield an average to above-average crop. Consistent rainfall during the spring and optimal temperatures throughout the summer have contributed to healthy vine development and fruit set. However, final yield figures will be confirmed upon the completion of the harvest in late April.

The early harvest has intensified the demand for skilled labour, with wineries seeking additional workers to manage the accelerated picking schedule. Inflation has also led to increased costs for inputs such as fertilisers, energy, and transportation, impacting overall production expenses.

The 2025 vintage in Victoria is set to deliver wines of exceptional quality, although this will trigger a higher price for the wine, as production costs increase concurrently.

South Africa

Across South Africa, yields are up on last year and more in line with average, following the last two vintages falling significantly below. Chardonnay significantly increased, with double the tonnage compared to 2024. Chenin and Pinotage were about 30% lower on average, which is comparable to the 2024 vintage.

 
Cap Classique producer, Graham Beck, saw a 22% increase in yields compared to 2024.

Overall vine removal remains higher than new plantings, and investment in vineyards is minimal - only 12% of wineries are profitable. The ZA RAND continues to strengthen against international currencies.

Stellenbosch:

Harvest kicked off almost 2 weeks later than previous vintages after a very cold and very wet winter 鈥� however only 10mm rain has been measured in the area since October 2024 and follows a pattern of very dry summers causing some aridity in areas. The Cape's dams were 80% full at the beginning of February. Ripening across all white grapes has been simultaneous. Younger vines have prospered without irrigation saved for older vines.

Robertson: 

A delayed start to the colder winter months, with some warm sunny days still in June meant many vines did not go into their sleeping phase as early as usual, eating into their energy reserves for the spring. In July, winter hit with full force 鈥� sharp, cold and wet. Spring followed with significant diurnal variations and weekly temperature shifts (sometimes as much as 28 degrees difference in one 24 hours period), causing late budding. A prolonged ripening period then meant Robertson started harvest much later than usual . Extra hangtime for the fruit has allowed ripeness, concentration, and retention of natural high acidity.

Chile

Although the production was down the quality was exceptional, especially for whites of the 2024 vintage with the picture looking the same for the upcoming 2025 vintage where producers are hoping for increased overall yields. 

Overall, Chile had a good vintage in terms of quality in both the 2024 and 2025 vintages, although significant pressure on volume will inevitably lead the way in reducing the alcohol levels in some wines.

Argentina

Paradoxically, due to a very wet and snowy winter, the Andes were covered in snow throughout the season which means happy vines as this leads to only a mild water stress. The quality is good especially in the white wines.

Overall yields are up on last year and are more in line with the norm for Argentina.

Both the 2024 and the upcoming 2025 vintage are good both in quality and volumes. 

黑料网 Wine partners with Be Inclusive Hospitality

While there is an abundance of diversity in the hospitality industry, we don't always see this reflected in influential roles and the supply chain. Hospitality veteran, Lorraine Copes, identified this problem in 2020 and was impelled to address this disparity and bring positive change. Thus, Be Inclusive Hospitality was born, with the mission to advance racial equity within the Hospitality, Food & Drinks industries. 

We are proud to launch our year-long partnership with to foster a fairer and more inclusive hospitality industry. This collaboration entails a series of initiatives and events that aim to create opportunities for education, impactful networking, and recognition. We kicked the partnership off in March with the inaugural Changemakers evening - a new networking series dedicated to sparking industry discussions on Equity, Diversity and Inclusion (EDI). We also launched our Thrive in Wine programme; a scholarship programme to offer wine education and subsequent career advancement to hospitality professionals. 

Changemakers

 More and more companies want to bring equity, diversity and inclusion to their workplace, but the challenge remains as to how to make it more than a box ticking exercise and to rather bring real change. The topic of EDI has become somewhat contentious, with mixed messages on its efficacy and impact. 

The Changemakers series tackles this head on, bringing together top voices in the industry to share their thoughts and lived experiences navigating this space. The most recent event included speeches from Fernanda Pereira Dias Antonio, People & Culture Director of Caravan Restaurants; Craig Prentice, Founder of Share with Mum recruitment; and Gina Knight, Head of People at Flat Iron. Each brought their unique perspectives and shared their earnest and heartfelt opinions on how workplaces can realistically address these complex challenges. 

Thrive in Wine 

Once you enter the wine world, you immediately become aware of the endless career opportunities it offers. From crafting wine lists as a sommelier, to buying and importing wines from across the globe, a job in the trade is rarely boring. Wine education is often the key to unlocking one of these enviable careers. 

That is why we're sponsoring the relaunch of Thrive in Wine, an initiative originally launched by Be Inclusive Hospitality in 2022, to make these career prospects a reality for more people.

Applications are now open for 10 places to study WSET Level 2 or 3 with our IWSC award-winning wine training team. These qualifications are available for ethnically diverse individuals pursuing careers in wine or working in hospitality with a strong interest in the field. Applications close on 14th April 2025, with courses commencing in June 2025. 

BIH Spotlight Awards

We are also proud to sponsor and help to judge the BIH Spotlight Awards on Monday 13th October 2025. This awards programme was established to celebrate and recognise outstanding talent and achievement among ethnically diverse professionals working in the hospitality, food and drink industries.

Top wines with Henny

In a room of 300 wines, how can you pick a favourite? Award-winning sommelier, , joined us at our Moments in Wine portfolio tasting to find a few stand out wines of the day. Watch the full video below to discover the wines that made the cut: 

Now that we know what Henny's drinking, let's get to know the producers and their wines a little better. 

Grand Tokaj

A historic flagship producer in the Tokaj region, Grand Tokaj produces both sweet and dry wines. Owned by the Tokaj-Hegyalja University, they cultivate 67ha of vineyards (first-class terroirs since 1730) for their top wines, while also working with a network of trusted growers from 600ha of vineyards across the region. 

Safe to say the Terroir Selection Eszencia 2013 was a clear stand out for the day. Only made in certain years when the conditions are just right, the delectably sweet Tokaj wine is still lively and bright with surprising tropical notes, despite having over 500 grams of residual sugar. There's no need for pressing to make Eszenia, as the juice cedes to the berries' own weight, and oozes out of its own accord when kept in storage. It shows the full complexity of the of asz煤 berry with a dense and oily texture to deliver the rich botrytis traits. 

Shop the full range of Grand Tokaj

Balfour Winery 

A little closer to home in Kent, Balfour winery has developed their own distinct style of English Traditional Method wine. 

First released in 2021, the Leslie's Brut stays true to Balfour's vision to create an elegant English wine that doesn't shy away from its fruit-driven character. Blending Chardonnay, Pinot Noir, Pinot Meunier and Pinot Gris, the wine undergoes fermentation in stainless steel tanks and full malolactic fermentation before ageing on lees for a minimum of 12 months.

 

Shop wines from Balfour Winery

Champagne Lallier 

 Now let's go back to the roots of sparkling wine in Champagne. Dominique Demarville, previously cellarmaster at Veuve Cliquot, has now taken the top winemaking job at Champagne Lallier.

Committed to showing the diversity and complexity of the Ay region, Lallier does not feel bound by convention to make outstanding wines. Their Blanc de Blanc embodies their mission to push boundaries with a delightfully unexpected profile that shows freshness and minerality. 

Shop wines from Champagne Lallier 

Bafforeno 

The love child you didn't know you needed: Castellare di Castellina with Domaines Baron de Rothschild-Lafite.

Bafforeno is the joint venture of these two powerhouse domaines, on a mission to make a bold Merlot with unique Italian character. Unsurprisingly, this 100% Merlot from the vines of Rocca di Frassinello sure does pack a punch. Initially showing powerful blackberries and blueberries on the nose, the palate evolves to show complex notes of tobacco and chocolate. This is a wine to really get comfortable with and take time with over a meal. 

 Shop wines from our Fine Wine collection here.

With the wine duty easement coming to an end on the 1st of February 2025, we delve deeper into the various and far-reaching effects this will have on the trade 鈥� and how we have been working for 18 months to prepare for this day.

In the most recent budget of October 2024, Chancellor Rachel Reeves confirmed that from 1st February 2025 there will be an increase in alcohol duty in line with RPI, along with the end of the wine duty easement. In basic terms, this means that wines with a higher ABV will be subject to more duty, with a likely increase in cost. 

But the matter is much more complex, posing various knock-on effects and challenges. Our wine buying director, Jamie Avenell, sheds light on how we are adapting to the evolving landscape and supporting our trade customers. 

The challenge of vintage variation

鈥淒ifferent vintages of the same wine can have different levels of ABV and under the new system there will therefore be different levels of duty,鈥� Jamie explains. 鈥淥ur role is to work with our producers and our customers to facilitate this new way of working. We have invested in new systems and processes to ensure that any change in ABV can be managed effectively, with a view of implementing a seamless process for customers.鈥�

鈥淲e have spent the last 18 months planning for this change across all impacted geographies and business units. We have invested in systems and solutions that will aid customers when ABV on any wine changes, to mitigate against the challenges the duty system change brings,鈥� he says.

A knock-on effect

Jamie continues: 鈥淭丑别 changes add considerable complexity throughout the supply chain, with the need to ensure all wines are landed with the correct ABVs and are communicated to customers ahead of time.鈥�

鈥淭丑别re is also a risk that having wines with lower ABVs and a subsequent lower duty rate are prioritised over wine quality and the trade up opportunity, therefore potentially impacting the consumer perception of the overall wine category,鈥� he adds.

A quality focus

The more you pay, the better wine you get. This might sound obvious enough, but considering the cost of packaging, logistics, VAT, total margins and excise duty, you get considerably more bang for your buck with premium products.

Our Vinonomics graph highlights that the more you spend, the better wine you get for your money. In two bottles of wine with a ABV above 14.5% the duty will cost 拢3.21. However, in a bottle that costs 拢15.65, 拢4.16 pays for the actual wine itself, compared to a bottle with the same ABV that costs 拢8.61, in which only 拢1.56 pays for the actual wine. 

Not only do you get better quality for your money when you spend more, but this value rises at a much faster rate with bottle price.

Jamie explains: 鈥淲e are listening to our customers, and the wine consumer who is increasingly drinking less but drinking better. This wine drinker is willing to spend more on a really good glass of wine and is not willing to compromise on quality. We therefore need to balance competitive pricing with a quality portfolio.鈥� 

Reduced ABVs

A natural result of this change will be a rise in lower ABV wines. Jamie says, 鈥淲e are working closely with key producers to understand how a wine with a reduced ABV can be produced without impacting on quality. There isn鈥檛 a one size fits all solution so we will adapt our ABV strategy to best fit the needs of our customers and their target wine drinkers.鈥� 

鈥淲here the product is at a more price sensitive price point 鈥� like house wine 鈥� it is more likely that customers will look to reduce the ABV to maintain competitive pricing.鈥� He adds: 鈥満诹贤�檚 strength of partnership with key producers means that we can be agile in our approach to innovation, ensuring that we create wine solutions that meet the needs of our customers. We will monitor the changing landscape of wine over the coming months and ensure that our portfolio evolves as required.鈥�

Supporting our customers

鈥淕iven the increased complexity, we began communicating the potential impact of these changes to our customers several months ago,鈥� Jamie says. 鈥淥ur sales teams are working closely with customers to ensure they are aware of the changes and what it means for their wine list.鈥�

鈥淎s ever, we will collaborate to curate bespoke wine lists that optimise the wine opportunity for the target wine drinker, while also balancing the best value and profit opportunities. This is supported by our experienced in-house design team who optimise wine lists with a view to driving premiumisation,鈥� he adds.

We will continue to keep our customer and producer partners up to date throughout the coming months. For more information or advice, customers are recommended to contact their account manager to join one of our upcoming briefing sessions.

In the ever-evolving landscape of wine and drinks, more than 1 in 3 UK adults are rewriting the script on their drinking habits. Whether they're committed to moderating their alcohol intake or avoiding it altogether, a seismic shift is reshaping the way we raise our glasses.

New year, new drinks?

Meet the 'moderators' 鈥� the 20% of UK consumers who've made a conscious decision to dial it down. They are no strangers to the allure of no & low drinks, with 58% having savoured one already and another 18% eager to sip their way into the trend. Not just a passing fad, 35% of these tastemakers plan to make no & low drinks a fixture in their consumption patterns.

And more than witnessing a trend; we would go as far as to say that we are witnessing a cultural shift. A whopping 51% of moderators agree that it's more socially acceptable than ever to opt for an alcohol-free beverage when out and about.

Why you should list no & low drinks

Drive incremental value. Customers are not merely settling for these alternatives in lieu of more potent drinks; rather, they willingly invest in these choices with a sense of contentment, the embodiment of a lifestyle and the experience.

Provide choice to appeal to your customers. The main reasons consumers drink no & low are to still feel sociable (31%) and because they are more interesting than a soft drink (31%).

Consumers expect to see no & low part of the offering. 49% of moderators expect to see no & low offerings on drinks menus. It鈥檚 not an option, it鈥檚 an expectation.

It鈥檚 a growing category. Dive into the stats, and you'll find that the growth trajectory of the no & low category is nothing short of impressive.

The best no, low, and naturally low abv wines

Whether your customers are embracing a Dry(-ish) January to balance out the indulgences of the festive season or are determined to stick to their health resolutions for 2024, we're here to champion the cause of no & low. Yet, given we are wine people, we couldn鈥檛 help but to also include some naturally low abv corkers.

While you鈥檙e pondering the possibilities, from 0 to 11.5%, these are the no, low, and naturally low abv wines to list this year.

Made entirely from the Muller-Thurgau variety, this Wild Idol 谤辞蝉茅 is a premium, alcohol-free sparkling. Working with exceptional vineyards, Wild Idol uses wine-making techniques and a superior blend of grapes to produce the finest aromatics and the purest flavour. Vegan, gluten-free, and with fewer calories than a glass of Champagne.

This bright, crisp, and lively wine is a classic Marlborough Sauvignon Blanc: light bodied, with tropical fruit on the nose and the palate, grapefruit, and a zesty herbal edge.

Marlborough Sauvignon with a twist, same great flavour just without the alcohol. Grapefruit and tropical notes with layers of passionfruit on the palate. A touch of Marlborough Sauvignon Blanc grape juice added in the final blending stage to deliver that crisp, juicy mouthfeel that is so often missing in non-alcoholic options. Serve chilled.

Made with 100% Syrah grapes; once the wine is obtained, a part of this wine is aged in French oak for four to six months prior to dealcoholisation using the Spinning Cone technique. Shows lovely, lively hedgerow fruit on a well-balanced and juicy palate.

This trendy Portuguese style boasts tropical aromas of pineapple and mango, with interesting floral notes. It has a soft minerality, is well-balanced, with a refreshing finish.

A wine full of passion and youth, which gives the sensation of biting red fruits to the full. Wine buddies par excellence.

Intense ruby red, boasting delicate red fruit and spice on the nose, and topped by a savoury and lively palate with a long, elegant finish. A classic Blaufrankisch.

A classic example of cool climate Pinot Noir, this wine exudes bright red fruit, complex earthy aromas and a lightness on the palate. It is fresh, with a complexity of flavour. The hallmark of this wine is its long, pure finish.

Wine MODE 鈥� ahead of the trends

Our most recent Trend Report highlights six key early-stage wine trends, identified by our Wine MODE tool, that we expect to see much more of in the year ahead. But what is MODE really? And more importantly, does it work?

Developed by our Insights team in 2016, Wine MODE has won the IWC鈥檚 Innovation Award in 2017.

So, what is it and how does it work?

Wine MODE captures wine trends as they evolve at the top end of the UK On Trade market. It harnesses expert qualitative analysis of the most up-to-date wine lists from a number of cutting-edge venues and uncovers early-stage trends that keep our followers ahead of the curve in the wider market.

The venues selected to analyse are award-winning thought-leaders when it comes to wine 鈥� including those holding Michelin Stars or included on the Star Wine List.

These trends that get identified, then follow the trickledown effect 鈥� after being observed in MODE-type venues, they make their way through Tier 2 Sites, then on to the Mainstream On Trade. From the On Trade, these trends then transcend to the Grocery Multiples, and finally to the Convenience sector.

Don鈥檛 believe us? Here鈥檚 an example in action 鈥� Albarino

In 2016, Albarino was identified as a trend, noticed on 2 in 5 MODE wine lists, and included in our 2017 Market Report.

In 2018, On Trade sales of Albarino grew 98% year-on-year to 拢7.2m, and Off Trade sales grew 28% year-on-year.

In 2024, Albarino is worth 拢18m in the On Trade and is the sixth leading white grape. Off Trade sales reach 拢11.9m.

Another example in action 鈥� Orange Wine

In 2018, Orange wine (aka skin contact wine) was spotted on 2 out of 5 MODE lists (44%) and included in our Trend Report.

By 2024? 6 out of 10 wine MODE lists feature orange wine; 1 in 5 offering it by the glass.

Ocado, M&S, Waitrose and Majestic have all started to include orange wines in their ranges, some with the view to expand their offering, while Aldi鈥檚 orange wine has gone viral, sparking headlines such as: No, orange wine isn鈥檛 made from oranges

So, while we don鈥檛 exactly hold a crystal ball, Wine MODE is as close as we鈥檒l ever get鈥�

Want to know what MODE has identified for 2025? Read our latest trend report here.

Speak to your account manager to find out how our insights team can help your business.

Please find below our trading arrangements around the upcoming festive period and Bank Holidays to help you plan your orders and deliveries.

Christmas Bank Holiday arrangements

• Depots and 黑料网 centres will be closed on the following Bank Holidays: Wednesday 25th December 2024 and Thursday 26th December 2024
• 黑料网 Centres will be open, and deliveries will recommence on:
  Friday 27th December 2024
• 黑料网 Centres will be closed from 3pm on Tuesday 24th December 2024
• If you have been scheduled for a delivery on Friday 27th December 2024, the order must be processed by your cut-off time on either Monday 23^rd (Order on day 1 for delivery on day 3) or Tuesday 24th December (Order on day 1 for delivery on day 2).
• A revised postcode delivery schedule will be in operation between Monday 23rd December 2024 鈥� Friday 27^th December 2024.
• If your usual delivery is only on a Wednesday and/or Thursday, you will be allocated an alternative delivery day. More details can be provided by your Account Manager if needed.

New Year's Bank Holiday arrangements:

• Depots and 黑料网 Centres will be closed on the following Bank Holiday:
  Wednesday 1st January 2025
• 黑料网 Centres will be open, and deliveries will recommence on:
  Thursday 2nd January 2025
• 黑料网 Centres will be closed from 3pm on Tuesday 31st December 2024.
• If you have been scheduled for a delivery on Thursday 2nd January 2025 the order must be processed by your usual cut-off time on Monday 30th December (Order on day 1 for delivery on day 3) or Tuesday 31^st December (Order on day 1 for delivery on day 2).
• A revised postcode delivery schedule will be in operation between Monday 30^th December 2024 and Friday 3rd January 2025.
• If your usual delivery is only on a Wednesday, you will be allocated an alternative delivery day. More details can be provided by your Account Manager if needed.
• If you need to call us, please get in touch with our 黑料网 Centre, who will be happy to confirm your delivery arrangements. They operate Monday - Friday, 08.30am 鈥� 17.00pm.

 黑料网 黑料网 Centre: 0845 263 6924

Your Account Manager will also be happy to discuss your delivery schedule with you.

黑料网 Wine Online customers can continue to order 24/7 at  where you鈥檒l be advised of your next available delivery day on checkout.

 The 黑料网 team wishes you a very happy & profitable trading period.

Most of us aspire to make our businesses more sustainable, but how can we do that practically? What are the tips and tricks we can employ that benefit the planet without costing the earth?

Sustainability also means ensuring the resilience of our businesses so that we鈥檙e still here in the New Year and beyond 鈥� especially given all the challenges that have been thrown at the industry in recent times. There鈥檚 no sector with more creativity and personality than our pubs, bars and restaurants, so there are many inspiring sustainable practices out there.

In this article, Anne Jones spotlights some of these ideas, with tips you can keep year-round because 鈥� after all 鈥� sustainability is for life, not just for Christmas.

Staff Engagement

Your team brings your values to life, so engaging them in your sustainability journey is essential. Involve everyone in thinking up ideas, sharing best practices, and communicating to customers.

鈼�      Find the Fun: Share interesting facts about sustainable products on your menu. For example, 鈥淒id you know that the carbon footprint of draught beer is around seven times lower than a can or bottle?鈥�

鈼�      Ensure Accuracy: Make sure any environmental claims are verifiable, so customers get truthful, reliable information.

鈼�      Encourage Recycling: Place recycling and compost bins in accessible areas. Use clear labels, so everyone knows where items go.

鈼�      Ask for ideas: If you engage your teams with a sustainable mindset, they may surprise you with some brilliant ideas! Keep a list of ideas for next year too if they need time to implement.

Sustainable Products

Your menu is a prime spot to showcase your commitment to sustainability. Seasonal, local ingredients and eco-friendly choices make it easy for customers to make greener choices.

鈼�      Feature Local and Seasonal Ingredients: Wherever possible, highlight local producers and seasonal options such as sustainably-sourced game.

鈼�      Offer More Plant-Based Options: Try adding dishes with a higher ratio of plant-based ingredients. This will help your bottom line too!

鈼�      Simple, Seasonal Garnishes: Festive but eco-friendly garnishes 鈥� like cranberries or rosemary sticks 鈥� add a festive twist without extra waste.

鈼�      Reduce Food Waste: Create soups, stews, or batch cocktails to use up ingredients efficiently. Portion meals modestly, offering 鈥渟econds鈥� instead of oversized servings.

鈼�      Lower Alcohol Alternatives: Provide low-alcohol or smaller servings of popular drinks, giving customers a chance to enjoy the festive season responsibly.

鈼�      Packaging and serve sizes: Consider premium options in kegs, cans, pouches, single serves and small sizes. There鈥檚 lots of choice and innovation to choose from. Look at Ecosip, When in Rome, or speak to Sustainable Wine Solutions for ideas around bottle reuse or tap walls. Your distributor will also have sustainable options, so speak to your account manager to find out more about wine or cocktails on tap, lightweight bottles and products made with sustainability certifications.

Efficient Processes

Efficient operations reduce resource waste, saving you time and money. Here are a few process improvements that benefit both your business and the environment.

鈼�      Limit Menu Size: Keep specials and seasonal menus concise, relying on bestsellers to minimise waste and avoid reprints.

鈼�      Encourage Pre-Ordering: For events and large gatherings, take pre-orders to help plan stock and reduce waste.

鈼�      Renewable Energy: If possible, switch to a renewable energy tariff to reduce your carbon footprint.

鈼�      Outdoor Space Tips: Consider offering blankets instead of electric heaters. Decorate using energy-efficient LED lightbulbs or candles to create some twinkly lighting.

鈼�      Reduce, reuse, recycle: Keep this in mind at every turn! Switch off lights and heat when you鈥檙e closed, avoid single use materials, and make sure everyone knows how to get the most from your recycling options.

Festive Footprint

As Christmas approaches, small shifts can go a long way in reducing waste. Here are a few tips to make your decorations and practices more eco-friendly:

鈼�      Eco-Friendly Decorations: Use potted saplings and natural materials like pinecones or dried citrus instead of plastic 鈥渢at.鈥� If you *must* use synthetic materials, make sure you take care of them and put them away carefully to be used year after year. Look for vintage (second hand) options if you have a more traditional venue.

鈼�      Buy in January: If you feel as though you鈥檝e missed opportunities this year, have a team meeting in January and buy secondhand options ready for Christmas 2025.

鈼�      Food Composting: Set up food waste compost bins for staff and guests, turning waste into soil for window boxes or herb beds.

鈼�      Nonprofits and Food Donations: Partner with local nonprofits, such as food banks or 鈥淐risis at Christmas,鈥� to give back and reduce food waste.

鈼�      Green gifting: Set a good example with green secret Santa, and minimise expense for your teams at the same time. Consider crafting options, or secondhand shops. If you have incentives for customers, your messaging here can be sustainable too, with reusable water bottles or discounts. Or run competitions for customers to win any floral arrangements or plants that you鈥檝e used for decoration, or get your team to design a festive menu as a prize 鈥� sell your skills rather than giving away disposable merchandise.

A sustainable Christmas doesn鈥檛 mean you have to sacrifice festive jollity. By making thoughtful choices, we can inspire consumers towards a Christmas in which true hospitality goes hand in hand with sustainability. Wishing you all a very merry and sustainable Christmas!

The more you pay, the better wine you get.

This might sound obvious enough, but considering the cost of packaging, logistics, alcohol VAT, total margins and excise duty, you get considerably more bang for your buck with premium products.

In the most recent budget, Chancellor Rachel Reeves confirmed that from 1st February 2025 there will be an increase in alcohol duty in line with RPI, along with the end of the wine duty easement.

Our Vinonomics graphs show how wines with a higher ABV will be subject to more duty, with a likely increase in cost. This doesn鈥檛 take into consideration any other changes in costs and highlights that the more you spend, the better the wine you get for your money.

In two bottles of wine with a ABV above 14.5% the duty will cost 拢3.21. However, in a bottle which costs 拢15.65, 拢4.16 pays for the actual wine itself, compared to a bottle with the same ABV which costs 拢8.61, in which only 拢1.56 pays for the actual wine. 

 Not only do you get better quality for your money when you spend more, but this value rises at a much faster rate with bottle price.

Total margin refers to retailer margin, agent margin and supplier margin.

By Matthew Correal

For the Le Bordeaux Bashers of this world, Cru Classe Bordeaux Chateaux, and their wines, are produced for an elite who can afford to purchase them and store them for lengthy periods of time either in bond or their cellars. They are considered inaccessible to the everyday drinker. A closed shop, if you will. They describe the wines as homogenous in style with little originality year on year.

Although there is no doubt some Chateaux rest on their 1855 classification traditions, there are also some others who are working tirelessly to produce wineries and wines that are modern in structure and style. The influence of the now retired, highly influential wine critic Robert M Parker Junior is waning, and Chateaux are looking to highlight originality in their wines in what is a saturated market.

奥丑补迟鈥檚 changing?

Innovation is widespread both in the vineyards and wineries. Terroir diversity is becoming more nuanced, and wines are being produced for earlier consumption. All of this within the backdrop of global warming which is having a considerable effect on the region as in most wine producing regions of the world.

Bricks & Mortar

Investment in the structures of wineries and cellars within the Cru Classe Bordeaux Chateaux is now at the forefront of sustainability. With a drive to cut carbon footprint, Chateau and their wineries are being renovated to show their green credentials. Solar panelling and the use of heat pumps to reduce emissions is on the rise along with use of materials sourced locally to carry out renovations (Catenac Brown using a Raw Earth approach to their development). Use of pruning residue to heat winery buildings is another green initiative along with many other aspects of the day to day running of a winery. These projects are being carried out whilst being sympathetic to the original historical buildings but looking to the future in a more sustainable way.

In the vineyard

Viticulture is changing dramatically compared to the turn of the millennium. Some forced by global warming, but also initiated by innovation and an increased knowledge of terroir diversity in the various vineyards and appellations. Use of pesticides and Bordeaux mixture (mixture of copper sulphate and quicklime used as a fungicide) is being reduced and replaced with an uptake in organic and biodynamic farming. Bordeaux now boasts an area of 19,952 ha (2020) of certified organic vines, only third in France to the Languedoc-Roussillon and Provence. An impressive statistic with its maritime climate.

Soils are being brought back to life with the introduction of cover crops over cleared vine rows and horses for ploughing are replacing tractors. Hedgerows and trees are being planted around the vineyards to minimise spread of diseases and to provide cooler areas to combat the warmer temperatures. Canopies are being left in place rather than stripped back to maximise sunlight exposure with a trend to now harvest earlier. These are just some of the vineyard initiatives aimed at enhancing fruit quality and fostering healthier vineyard ecosystems as Bordeaux adapts to a changing climate and responds to the increasing demand for sustainable products.

In the winery

Winemaking techniques are also evolving. Use of 100% new French oak is being replaced with small percentages of new barrels as well as the increased use of concrete and clay amphora. Vat rooms with plot-by-plot winemaking (Chateau Troplong-Mondot) are also on the rise with a better understanding of the terroir. Wines are being fermented at cooler temperatures with less use of pigeage (punching down) and remontage (pumping over) to reduce extraction. Whole bunch ferments are also on the rise. These approaches are leading to fresher, softer wines that can be consumed earlier. Bottling itself is moving forward which was highlighted by Chateau Pontet-Canet introducing a lighter bottle at this year鈥檚 En Primeur for the 2022 vintage. These are all techniques that would have been unheard of a couple of decades ago.

Fightback

In summary, the original Bordeaux pirates who coined the term Le Bordeaux Bashing are having less ammunition to attack the Chateau with. Developments in the fabric of the wineries and advancements in the understanding of the terroir are giving winemakers a new platform to produce their wines. Winemakers and consultants are willing to experiment more with winemaking techniques and do not feel confined to producing wines in a particular style which is in turn giving their wines originality.

There isn鈥檛 going to be a revolution overnight, as we know, change occurs at a snail's pace in the wine world. However, new wine preferences are being acknowledged and the Cru Classe Chateau are evolving to meet those demands. And as your premium wine distributor, we're excited to be at the forefront, working with producers who are embracing new challenges and opportunities to deliver exceptional wines for our customers!

The Dao region has undergone a remarkable transformation, from their reputation in the 70s and 80s for producing overblown, highly tannic Portuguese red wine with little character, to now being referred to as the 鈥楤urgundy of Portugal鈥�.

The revolution of Portuguese wine in Dao

To understand this evolution, it is important to know that prior to joining the EU, Portuguese winemakers worked under strict wine laws which forced wine to be made in co-operatives. While nowadays 鈥榗o-operative鈥� isn鈥檛 seen as such a 听dirty word in the wine world, this particular style valued the quantity of grapes, rather than the quality. As a result, the wines tended to lack finesse, or any sense of place.

Things changed drastically in the 1990s, after Dao became recognised as a DOC and the newly relaxed Portuguese wine regulations encouraged a slew of independent winemakers to flock to the region to untap the full potential of Dao鈥檚 remarkable terroir, and champion native grape varieties.

The Vineyards of Casa de Mouraz in the Dao wine region

Understanding the terroir and climate of Dao

Sitting just south of the world-famous Douro region, Dao is the second oldest wine region in Portugal. There are a few key elements at play here which attribute to Dao鈥檚 renewed reputation for producing outstanding Portuguese wines of subtlety and finesse.

Firstly, the region enjoys a consistent climate. Enclosed by four mountain ranges on all sides, the region is barricaded from coastal rains and continental winds, which in turn creates a continental climate with moderate Mediterranean influences. Furthermore, the region experiences a dry growing season after high rainfall in throughout the winter. The majority of vineyards sit along the Dao River, the namesake for the region, which further moderates the temperatures in the valley.

The wines鈥� finesse is largely thanks to the high acidity of the grapes. Vines grow on the mountainous slopes between 200 鈥� 900 metres elevation, which creates a dramatic difference in temperatures between day and night, of around 30 degrees Celsius. This highly desirable diurnal shift encourages excellent retention of acidity in the grapes, which is further emphasised by the region鈥檚 granitic soils. This combined with progressive winemaking techniques in the region, has built the region鈥檚 reputation for age-worthy, characterful Portuguese wines.

Redefining the terroir with Casa de Mouraz

Among the wave of winemakers eager to rebuild Dao鈥檚 reputation and dedicate themselves to discovering the essence of Dao wines, were Sara Dionisio and Antonio Ribeiro, owners of Casa de Mouraz in the heart of the wine region. In 2000, the pair left behind city life in Lisbon to return to Antonio鈥檚 birthplace, Mouraz, and continue his family legacy of holistic viticulture. It was always their mission to create wines in a manner which respected the land they farm and work with ecological integrity to create natural and biodynamic wines which are an authentic expression of the terroir.

A momentous step in this mission was their commitment to work under biodynamic winemaking preparations and practices in 2006. The Rudolf Steiner methods for biodynamic preparations promotes a deep connection between the animal kingdom and the plant kingdom, to eliminate the need for unnecessary chemical intervention.

Owners of Casa de Mouraz, Sara and Antonio

They later joined 鈥淟a Renaissance des Appellations鈥� or 鈥淭丑别 Return to Terroir鈥� group 鈥� an organisation comprised of 175 winegrowers across 13 different countries, who aim to guarantee the full expression of the appellation through wine of a high qualitative level with great originality. Moderated by a committee of highly regarded winegrowers, the group guarantee a level of quality and authenticity both in vineyard and cellars, without the use of chemicals, to ensure a full expression of the AOC鈥檚 taste.

Sara and Antonio with their popular red Portuguese wine

A local鈥檚 travel guide to the Dao wine region

While it may be Portugal鈥檚 second largest region, a trip to Dao still feels like you鈥檝e stumbled upon a hidden gem, relatively unknown to usual wine tourists. Nestled within a deeply traditional part of the country, the region offers natural, rural beauty and a rich cultural history. We spoke to Casa de Mouraz鈥檚 own Sara Dionisio to get a local鈥檚 guide to the best spots in the听Dao wine region.

For Sara, Dao is unique for its diversity, biodiversity, food, and people. The region boasts extraordinary natural beauty between the rugged mountains and charming old towns. According to Sara, the unmissable local sights are Caramulo Mountain, Sao Pedro do Sul Hot Springs, and Serra da Estrela Mountain. To explore a little more off-the-beaten track, discover the Ecopista do Dao: a forest trail following an old railway line between Santa Comba Dao and Viseu. The full trail is 49km and best done by bike. What better way to finish a long scenic trail ride, than a visit to the historic town of Viseu?

The ancient town of Viseu is famed for its charming narrow streets, and a vibrant culture and food scene. When visiting the city, Sara returns to a few restaurants time and time again. Naturally, Sara is drawn to establishments who share her own dedication to sustainability. Flora is a small independent restaurant in the city, with an ever-evolving menu that changes with the seasons. Working closely with their suppliers, they are inspired by the quality of their produce, and their respect for nature. Also, in Viseu, De Raiz is another favourite for Sara. Their menu is inspired by traditional Portuguese food and their own family鈥檚 cooking, with a contemporary edge. A little further afield in Tondela, 3 Pipos offers a traditional Portuguese menu with a rustic style and has been a staple of Dao鈥檚 food scene since their opening in 1992.

The Dao wine region is a remarkable destination to uncover Portuguese wine, culinary culture, and natural beauty.

The South Downs region, located in Southern England, is renowned for its stunning landscapes, rolling chalk hills, vibrant biodiversity, and a rich cultural heritage, making it a popular destination for outdoor activities and nature enthusiasts. An Area of Outstanding Natural Beauty since 1966 The South Downs cover over 1,600 square kilometres, stretching across the counties of Hampshire, West Sussex, and East Sussex.

The South Downs is also an emerging wine region, benefiting from a climate and soil conditions similar to those in Champagne, France. The area is known for producing high-quality sparkling wines, something Weyborne Estate know a thing or two about. Located at the highest point of the South Downs National Park and at the start of the river Wey, the estate dates to听1640听but vines were first planted here in 2007. Nick Clark, the owner of Weyborne Estate, has a business background in mining and a passion for geology. Recognising the unique terroir at the Weyborne Estate, he embarked on a quest to produce one of the finest sparkling wines in the world. Seeing the potential in the 1.2ha vineyards that were already thriving, Nick decided to plant more vines, leading to the creation of The Family Reserve 2018.

For this instalment of our Discover series, we had the pleasure of visiting Weyborne Estate and speaking with William Sharpley, Commercial Director of Weyborne Estate and also Fin Corbett who works in the vineyard and is committed to achieving the highest quality grape production. We chatted to them about the South Downs and a perfect day out in the area, as well as what鈥檚 on the horizon for Weyborne.

How do Weyborne differ to other wineries in the area/ UK?

W.S: Our vineyard sits on the highest point of the South downs, so the combination of steep slopes and high altitude here at Weyborne gives a lovely freshness to the wine and allows the grapes to retain their acidity, which is ideal for sparkling wines. This relatively high altitude also means that we rarely encounter frost here. More interesting, on the palate structure, is the diurnal variation between night and day, and the altitude gives you that variation to a greater extent, which toughens up the grape skins and give us better renders; which in turn gives the wines more complexity.

We are a single estate, all the fruits come from our 10ha of vines, we have fantastic chalky soil here which adds to a lovely minerality in our wine. Biodiversity is also a priority for us; we keep bees here, which doesn鈥檛 directly impact the vines but impacts everything around them, encouraging a healthy environment, and helping all the flowers to grow.

Can you share any upcoming projects or developments at Weyborne that you are excited about?

W.S: We're excited about where we will be in the next three to four years鈥� time because by then we hope to have four wines in the portfolio. We currently have The Family Reserve 2018, with 4 years of maturation and bottled in 2022 with zero dosage. The next vintage will be called something else鈥� All to be to be revealed soon!

We are very much hoping to be able to produce a Blanc des Blancs. We are growing Pinot Pr茅coce, which is a lovely, light version of a Pinot Noir which may contribute to making a sparkling 谤辞蝉茅, but as you know, making wine is a patient person鈥檚 game.

Beyond Weyborne Estate what other attractions or experiences in the South Downs do you recommend for visitors?

F.C.: Most people come to the area for the incredible views. There are lots of different walks to choose from, and a popular one is The Temple of the Winds walk with the starting point just down the road from the estate, up Black Down Hill. Once you get to the top of the hill it has amazing views across the South Downs. This is also the spot where the famous Poet Lord Tennyson is said to have written many of his poems. 听

For me personally, Cowdray Estate in Midhurst is amazing, it caters for almost everything! There is the Cowdray Heritage ruins, a Championship golf course, polo, clay pigeon shooting as well as a traditional farm shop... You won鈥檛 be bored!

Where are you go to spots to eat out in the area?

F.C.: There are lots of great little country pubs close by, in Haslemere, such as The Three Horseshoes and The Hollist Arms, which is great for a Sunday lunch. The Rose and Crown, in Godalming, is also a great spot. We are really spoilt for choice with pubs in the area! If you are looking for a restaurant, there鈥檚 a lovely little independent one in Haslemere, called Moma, perfect for any occasion.

As temperatures rise and the days stretch longer, the On Trade gears up to welcome the season of refreshing drinking and vibrant flavours. And while wine may see smaller volumes during the summer period, it remains an indispensable category, driving proportionally higher value sales than many others.

To help you gear up for the hottest season of the year, here are some top wine trends poised to make a splash in the On Trade this summer:

Refreshing Whites

When it comes to summer wine selections, it's no surprise that white wine is a clear favourite among wine drinkers. According to a recent study by PROOF Insight, during last year鈥檚 16-week summer period white and 谤辞蝉茅 saw a volume increase of 11.5% compared to the previous 16-week period. Refreshing whites like Pinot Grigio, Sauvignon Blanc, and Chenin Blanc are perennial favourites, offering crispness and vibrancy that perfectly complement the season's warmth.

Explore:

This wine has ripe green fruit, tropical and elderflower characteristics with a refreshing acidity and long finish.

French and Italian Ros茅

In recent years, French 谤辞蝉茅, particularly from the Provence region, has witnessed a notable uptick in sales during the summer months. Dry Provence 谤辞蝉茅, known for its elegant profile and refreshing acidity, becomes increasingly popular as temperatures climb. Italian 谤辞蝉茅 also enjoys a devoted following, offering a diverse array of styles to suit every palate.

Discover:

Soft, fruity, and refreshing with flavours of citrus, rose and raspberry. This prosecco 谤辞蝉茅 has fine and persistent bubbles and a long-lasting finish.

Chilled reds

As true vinous people, we鈥檙e all-time fans of chilled red wines, which offer a lighter alternative for red wine enthusiasts seeking refreshment in the heat. Varieties like Pinot Noir, Grenache, and Gamay are expected to shine when served chilled, providing a delightful twist on traditional summer wine offerings.

Taste:

Burgundy clones were planted on Hush Heath Estate specifically for still red wine production and to maximise phenolic ripeness in the wines. Judicious use of new oak adds spice without overpowering the delicate Pinot Noir aromas. Leaning towards Cool Climate New World regions rather than Burgundy in style due to the clean cherry and mulberry notes.

Portuguese wines

Portuguese wines may still be niche in UK鈥檚 On Trade, accounting for 0.3% of MAT still wine volumes, but there are already signs of growth (+7.8% vs. last year), Vinho Verde is widely known for its youthful qualities and vibrant acidity. Bottle listings of this category appear in at least one out of two MODE restaurant listings, and increasingly in by the glass listings. Plus, its low alcohol content can work in its favour in the UK market by having a lower duty charge under the new system!

Try:

Beautiful pale golden in colour this complex wine has succulent white fruit, herb, and tropical fruit aromas. It has smooth flavours, it is balanced and elegant on the palate marrying ripe fruit with a light, fresh finish. It is an ideal wine for the summer months.

Holiday destination wines听

The resurgence of wanderlust post-pandemic is leaving its mark on MODE restaurant wine lists. Popular holiday destinations are experiencing a surge in Google flight searches and at the same time are finding a place on an increasing number of wine menus

Shop:

This wine is a classic benchmark of the variety and its homeland. A vibrant aromatic cocktail of sea-breeze freshness and citrus fruits, peach with honeyed undertones. Bone-dry, brightly acidic with a textural mineral smokiness and a food-begging finish.

A Journey into High Altitude Viticulture

Often referred to as "The Napa of the South," Mendoza stands as Argentina's foremost winemaking region, boasting a reputation that rivals many others across the globe. Look a little bit closer, and find the Uco Valley, located to the west of the Tunuyan River, a watercourse that provides natural irrigation for the wineries in the area.

This picturesque region is renowned for its fusion of cultures and innovative approach to winemaking, making it a top-tier destination for wine lovers, especially those enamoured by the region's renowned Malbec.

BIRA was born in 2017 as a result of two friends鈥� quest to revive their family roots, both deeply connected to Italy. With a fondness for wines from the so-called boot, they set out to seek out ancient vineyards in the Uco Valley, reviving the production of uniquely blended red wines for Argentina, alongside whites infused with that distinctive influence. Their approach is all about limited production and a steadfast commitment to quality and consistency.

In the latest instalment of our Discover series, we caught up with Santiago Bernasconi, co-founder of BIRA, to uncover the best spots for scenic tours, food, and of course, wine, in the picturesque Uco Valley.听

What is the best way to explore Uco Valley?

SB: Uco Valley鈥檚 wineries are dotted along the Provincial Route 89, dubbed "The Wine Road." The best way to go around is definitely by renting a car, giving visitors the freedom to explore at their own pace and allowing them to visit their selected wineries. Or鈥� you could hire a designated driver, that way you can fully enjoy each tasting!

What to expect when visiting BIRA and exploring the surrounding area?

SB: At the heart of the Uco Valley lies the captivating BIRA Winery, where guests are invited to immerse themselves in the art of winemaking amidst the breath-taking Andes mountain-range. Surrounded by ancient Sangiovese vineyards, guests can indulge in the unique opportunity to taste wines amidst the very vines that produce them. The winery's proximity to the Andes infuses its wines with a distinctive character, evoking a sense of place that captivates the senses and leaves a lasting impression.

Beyond BIRA, what other attractions or experiences in Uco Valley do you recommend for visitors?

SB: While BIRA Winery stands as a beacon of excellence, the Uco Valley offers a wealth of hidden treasures waiting to be explored. From leisurely hikes in San Pablo to culinary adventures at RUDA restaurant in Gualtallary, there's no shortage of experiences to delight the senses. For those seeking off-the-beaten-path adventures, scenic drives through the valley's picturesque landscapes offer a glimpse into its lesser-known corners, revealing hidden gems waiting to be discovered

Any other addresses to know?

SB: Easy; more than addresses, I like to drive from Potrerillos to the Uco Valley entering the Valley from behind, through La Carrera, or doing it the other way around, from La Carrera within the Uco Valley and down to Potrerillos. Magical.

Can you share any upcoming projects or developments at BIRA that you鈥檙e excited about?

SB: Innovation is at the core of everything we do, something very visible in our recent releases. We have recently released a white made with Malvasia that鈥檚 unique in Argentina, it鈥檚 the only Malvasia wine vinified as white in our country. We also have our fantastic 谤辞蝉茅, blending Sangiovese and Syrah, boasts floral notes, expressive character, and a crisp, refreshing finish. We're equally thrilled about BIRA's expanding presence in the export market, now available in 10 countries across America and Europe.

Where to eat in the Uco Valley?

SB: You just can鈥檛 go wrong in eating at the Uco Valley! The culinary scene here is as diverse and captivating as our wines; with an incredible array of flavours and experiences to savour. From savoury lamb and rabbit to the famous Argentine asado, local delicacies blend with international cuisines, creating a culinary tapestry that reflects the valley's rich cultural heritage.

My absolute favourite spot is RUDA, run by a dynamic young couple 鈥� with him as the chef and her as the sommelier. They're fantastic people who whip up incredible dishes and curate an impressive wine selection. For a more laid-back vibe, I'd suggest La Azul, a cozy restaurant perfect for groups who are looking for a more relaxed atmosphere. I also must recommend, Hornero Restaurante, nestled in the charming La Morada hotel in Chacayes; another gem worth exploring. It鈥檚 managed by Andres Rosberg, former president of the International Sommelier Association. It goes without saying that their wine list is sure to impress!

How would you say Sangiovese from the Uco Valley differs from its Italian counterparts?

SB: Uco Valley鈥檚 wines boast a character all their own. I would say that Sangiovese from the Uco Valley bears more resemblance to the style of Montalcino than that of Chianti. The abundant exposure to sunlight infuses these wines with an intensity that simply differs from those found in Chianti. Wines grown in this part of the world, at this altitude, have copious amounts of fruit expression with some red and black fruits, tomato, and black tea leaf.

Ahead of Earth Day, we caught up with Andr茅s Valero, Sustainability and CSR leader at Bodega Argento and recent recipient of Green Personality of the Year 2023 by The Drinks Business, to discuss the sustainability initiatives he has led in his role at Bodega Argento.

This award recognises not only his promotion of environmental causes with Bodega Argento, but also within the industry at large. Upon honouring him with the awards, The Drinks Business Judges noted he was 鈥�... a hard grafter鈥� who has 鈥渁 helicopter view of sustainability鈥�. 听听

We sat down with Andr茅s to get to know a little bit more about the impact of his sustainability work.听

Congratulations on being awarded the Green Personality of the Year 2023 by the Drinks Business! How does it feel to receive such recognition for your efforts in sustainability?听听

It is an honour to receive the Drinks Business recognition. This award highlights the work that collectively we have been doing at Bodega Argento and the evolution from an organic winemaking philosophy to a sustainable business model.听听

Can you share some key sustainability initiatives that you鈥檝e led within Argento in the past year?听听

At Bodega Argento, I have been in charge of developing and running the company's integrated sustainability plan, which focuses on people, community, operations, and the value chain. Bodega Argento adheres to organic, fairtrade, and local sustainability protocol standards. At Bodega Argento we try to develop partnerships that can lead to positive environmental and social impacts. By collaborating with various social organisations, the company has created solutions for materials that would otherwise have been sent to municipal landfills. Three initiatives stand out among these partnerships. The first is the improvement of the recycling stream with Fortaleza de mi tierra, a cooperative formed by informal waste pickers. The second is the development of internal merchandising made from waste materials at the handicraft workshop of CO.RE.ME. The third is the reuse of green plastic stripes at the Almafuerte Penitentiary complex. These initiatives have prevented 20 tons of materials from ending up in landfills while improving working conditions, creating a steady source of income, and increasing stability for the families involved in the cooperative.听听

How do these initiatives align with your personal beliefs and commitment to environmental causes?听听

I am optimistic that change is possible when the objectives are clear and are aligned with overarching goals such as the Sustainable Development Goals and that when you feel part of the change you can always go one step further. Thinking only about containing negative environmental impacts is not enough, it is necessary to move forward to achieve positive impacts, which contemplate social issues and local development as well. It is rewarding to be part of an organisation with whom I share the same values.听听

In what ways do you believe your efforts have positively influenced the broader wine industry in terms of environmental practices?听听

The wine sector has the unique opportunity to tell the sustainability story. On one hand, unlike other food and beverage products, consumers want to know what lies behind the bottle. How do the climate conditions and the terroir influence the final outcome? Where do grapes come from? It is vital to take advantage of this curiosity and tell consumers what good environmental practices were followed and their impact on the ecosystem. And how techniques such as organic production can help the unique site where their favourite wine was born, to be preserved, and enhanced. On the other hand, the people working in the wine sector are some of the most passionate people I have ever met because they are convinced of the cultural and deep-rooted value that the production represents for each region where grapes are grown. Therefore, they are open to collaborating for regional development and have understood that protecting the environment is critical in this sector.听

Hopefully, through the successful sustainability history of Bodega Argento, we will inspire others while to keep generating positive environmental and social impacts. In the past two years, I have spoken at more than 30 workshops, webinars, and conferences both in Argentina and abroad sharing our experience with a broader audience on topics such as waste management, carbon footprint, fairtrade, sustainable business models, water efficiency, and sustainable labelling.听听

Have you collaborated with other organisations, or industry partners, to amplify the impact of your sustainability efforts?听听

I am a passionate advocate for SDG 17 (Sustainable Development Goal 17), which emphasizes the importance of partnerships as the primary means of achieving change. At Bodega Argento we have created alliances that enable collaboration towards the common goal of a promoting sustainable viticulture. We are a founding member of the Sustainable Wine Roundtable (SWR), an organisation promoting action to foster sustainability across the wine sector including all the actors involved in the supply chain. We have an active role in the sustainability department of Bodegas de Argentina (the local business chamber of the wine sector). We adhere to the UN Global Compact, and we are a member of the Argentine Institute of Social Responsibility and Sustainability (IARSE).听

In the last three years I have volunteered in several projects aimed at strengthening the sustainable development agenda in the wine industry. Since July 2022, I was appointed as the editorial director of the new version of the "Bodegas de Argentina" sustainability protocol. Where I have coordinated a group of over 60 experts to update the protocol to include concepts of human rights, due diligence, gender issues, labour conditions, and new environmental challenges such as climate change and agricultural regeneration. In addition, I was invited to participate in the OIV expert meeting and authored the updated guideline for GHG accounting for the wine sector. Also, for my role at Bodega Argento, I was appointed as part of the board of the Argentinean chapter of the UN Global Compact, which contributes to initiatives that promote the implementation of the SDG and was invited to teach at the UN Global Compact's Circular Economy executive course.听

For companies looking to enhance their commitment to sustainability, what advice would you offer based on your own experiences?听

Get to know your internal and external stakeholder's expectations. From the companies' workers to the final consumers, ensure you have mapped which issues related to sustainability are important to them. Analyse which topics you think you can influence; it can be water usage, natural habitat preservation, waste disposal, discrimination, or community development. Look at the action you already have in place in your company related to the topic. You are already interacting with the matter and probably already making progress. Define which small changes you can implement to improve the issue. Reiterate for the same issue or others. Regardless of the size of your business, step by step, you can align your business objectives with sustainability. This is how, step by step, Bodega Argento's objectives evolved from an organic production philosophy to a sustainable business model.听

Looking ahead, what legacy do you hope to leave in terms of sustainability and environmental responsibility within Argento and the wine industry?听听

I believe that the legacy would be first to ensure that both the ecosystems and the communities where our vineyards and wineries are located are able to thrive over time. Secondly, we are inspired by the fact that production based on organic production, fairtrade values, and sustainability can generate a successful business model.听 Finally, to contribute to the positioning of Argentine viticulture worldwide as a reference regarding sustainable viticulture.听听听

We can all agree that work becomes more enjoyable when you have a genuine interest in the subject matter. Even more so, when you get to learn about that subject in great depth, and surely there鈥檚 no better pinnacle than when the subject in question is wine.

Hugo Maclean, Beverage Manager at Treehouse Hotel in London, has successfully completed both his Wine and Spirit Education Trust (WSET) Levels 2 and 3 in wine with 黑料网 Wine. We recently caught up with him at the Treehouse Hotel to talk all things wine training, and how it has not only impacted his own career growth, but also contributed to enhanced staff satisfaction and retention within the business. 听听

The impact of training on hospitality staff 听

Within his role, Hugo works as the buyer, drinks curator and manager for the hotel鈥檚 bars and restaurants. While he has long been a wine enthusiast, he acknowledges the profound impact the courses have had in his day-to-day work, as well as his overall career progression. 听

听鈥淚 think it鈥檚 so important to have a world view of wine and be able to experience and get background knowledge on every kind of region and style,鈥� he shares. This broadened knowledge of wine has proven particularly valuable for building wine lists at the hotel鈥檚 specialist venues, allowing Hugo to familiarise himself with lesser-known wine categories. 听

When curating lists for Italian and Mexican dining, as well as a bustling rooftop bar, he finds that his new 鈥渨orld view鈥� on wine has emboldened him to make more interesting choices. 鈥淭丑别 WSET courses delivered at 黑料网 really make you take a step back and appreciate everything in the wine world. It gives you the tools to take on anything.鈥� And what better way to learn, than in a room full of self-professed wine geeks from all sides of the industry, who can share their unique experiences and learn from each other. A proud wine geek himself, Hugo shared "it鈥檚 not often you get that many people in the one room just talking about wine, from different perspectives.鈥�听

Hugo McClean, Beverage Manager at Treehouse Hotel

Customer experience and boosting wine sales听

Over the last few years, many members of the Treehouse team have also taken part in the WSET level two and three with 黑料网 Wine. Hugo has observed that the uptake in WSET course participation is strongly linked to the team鈥檚 overall enthusiasm. 鈥淭丑别 more staff are trained the more enjoyment they find in their job... enjoyment in knowing what they are talking about,鈥� he explains. He believes that wine education is the key to igniting his team鈥檚 passion for all things vinous, and in his words, 鈥渋t makes them more enthusiastic to get out of bed to go to work.鈥� Between the lively conversations with guests on the wine offerings, and fiery discussions during staff tastings, Hugo has no doubt of the impact of added wine education. 鈥淭丑别 more staff we can put through the WSET program, the better for all of us,鈥� he says, 鈥渢hat energy and passion for wine is infectious.鈥�听

Moreover, this infectious passion for wine extends to guests as well. As Hugo puts it, "there鈥檚 really nothing better than going to a venue and immediately getting a sense that staff (a) know what they鈥檙e talking about, and (b) can guide you in the right direction. Once that level of knowledge is conveyed to the guest, I believe it can truly enhance their experience. They鈥檙e then much more trusting that the selection is top notch.鈥�听

And as more new categories crop up in the wine world, guests who are unfamiliar with them are likely to steer clear. But equipped with the right knowledge, Hugo finds his team can their sway interests towards brand-new categories such as English still wine, commenting that 鈥渋t is still an unknown category for a lot of the public and so it鈥檚 vital that the staff are trained on the flavour profile.鈥� Proving his point, he recently added Kent-based winery Balfour鈥檚 Luke鈥檚 Pinot Noir as a by the glass option at the Hotel鈥檚 rooftop by 鈥楾he Nest鈥� and has watched it fly off the shelves as guests are delighted by the locally sourced wine. 听

Hugo also finds this to be the case with their environmentally conscious wines listed. Within their restaurants, as well as at the hotel鈥檚 larger events, part of their package is to offer sustainable wine. While guests can sometimes be a little hazy on sustainability terms stamped on wine bottles, he finds that they are easier to sell when staff have 鈥渒nowledge of the vineyard and of the practices adopted by producers. The more you can project how great sustainability is for the wine world, the better for everyone.鈥�听

Training that gets results 听

If you are wanting to build a wine education program at your hospitality workplace, the 黑料网 team runs WSET classes, in addition to offering bespoke courses to suit your needs. Or for online wine courses, you can explore our e-learning platform for a digital approach to wine education. Speak to your account manager to learn more about wine education with 黑料网.

As we approach the New Year, we've compiled the key wine trends anticipated for 2024.

Drawing insights from PROOF Insight, the drinks insights agency, our findings suggest that regional Italian wines from Piedmont and Alto-Adige, Portuguese blends, US varieties, and South African Chenin are set to trend in the UK On Trade next year. In the midst of macro challenges impacting the hospitality industry, such as duty reform and the cost of living crisis, maintaining an enticing wine list that not only offers value but also stimulates increased consumer spending becomes even more crucial.

These recent years, which have been increasingly warm and dry, revealed themselves as exceptional vintages. While these conditions may be favorable for grapevines, they also need a more precise and innovative approach to viticulture.

Explore how Maison Paul Jaboulet A卯n茅 is refining their expertise, through experiments and pioneering research on canopy management to adapt to an ever-changing environment.

While the changing climate has been observable for several decades, what was once considered extraordinary, like the 2003 vintage, has now become the standard in the Rhone Valley since 2015.听

This marked the start of a series of early harvests due to high temperatures, often reaching 32掳C in the shade during the season. In 2022, this trend culminated in a record-breaking stretch of over 50 days with temperatures exceeding 32掳C. It was a year characterized by exceptionally dry and hot weather, resulting in a historically early harvest.

"We started harvesting on August 11th, something unprecedented in the memory of a winemaker. It's in these extreme conditions that we truly recognise the greatness of our terroirs and the fruits of our labor," explains Caroline Frey. Yet, the 2022 vintage has indisputably established itself as an exceptional one for Paul Jaboulet A卯n茅.

To tackle these challenges head-on, the team has taken a proactive approach, strategically adjusting their cultivation methods to confront both high temperatures and water scarcity. Under the guidance of Caroline Frey, a series of experiments, including one focused on vine foliage, have been diligently pursued.

The increasingly dry springs have posed challenges in building adequate water reserve, disrupting the vine's vegetative cycle and occasionally causing blockages. The experiments involve allowing the vine, as a climbing plant, to grow and explore its environment naturally, forming bridges. The goal of this maneuver is to avoid cutting the apex (the terminal bud of each shoot) to prevent the regrowth of auxiliary buds that consume water. This innovative technique enables the plant to self-regulate during periods of intense heat, promoting a more harmonious balance between leaves and fruit. Additionally, these natural bridges provide enhanced shading for the grapes and regulate the growth of interstitial shoots. However, the increased foliage also raises water consumption and may potentially lead to more pronounced water stress.

"We are convinced that it is through observations and experiments that we can test the validity of a hypothesis.鈥� This endeavor is a long-term undertaking spanning multiple vintages. Within five years, results will begin to be observed, and finally, we will be able to assess the effectiveness of this method. In the vineyards, patience becomes an essential virtue. 鈥淥ur connection with time adopts a unique dimension as we nurture century-old vines, a legacy we cultivate for generations yet to come."

There are few wine regions in the world, where all the elements seem to come together to work fully in favour of the vines. Any exceptional trait of the terroir is often a trade-off for at least one ominous elemental threat, riddling viticulturalists and winemakers alike with seasonal angst. Why is it our most desired soils find themselves in our most challenging climates?听听

But then sometimes, somehow, it seems everything wants to work in the vines鈥� favour. The Columbia Valley in Washington State has become an unexpected winemaking oasis, only a few hundred kilometres away from the notoriously rainy Seattle. Sitting east of the Cascade Mountains, the American Viticultural Area (AVA) is sheltered from the relentless rain that hits the state鈥檚 coastal cities. Appearing dry and baron, the valley at first feels inhospitable 鈥� certainly not a place for things to grow, let alone thrive? Well, you won鈥檛 find any farmers for hundreds of miles; but a horticulturalist鈥檚 nightmare, can be a viticulturist's absolute dreamboat.听

We are discovering what makes the AVA of Columbia Valley in Washington state ideal for sustainable viticulture and why it has become one of the most exciting New World regions to have on your wine radar.听听

Naturally, sustainable winemaking听

As a rule of thumb in wine, the less you have to do the better. Wouldn't it be nice if everything just worked, and the grapes could just do their thing? In the case of The Columbia Valley, viticulturists and winemakers are fortunate enough for this to largely be the case.听听

The first secret to success is simply the sun. The onslaught of rain that hits Seattle is blocked by the Cascade Mountains, leaving the Columbia Valley with an average of 300 days of sunshine a year. There is no rain during harvest, rendering common issues like mildew and pests non-existent. The cold winters in the valley then send the vines into full dormancy, not giving pests or disease even the slightest chance of survival. These dry conditions make for bone-dry, sandy soil, which makes it essentially impossible for Phylloxera to spread. For this reason, almost all the vines are grown on their own rootstock. Chemical-free viticulture is second nature to growers in the Columbia Valley, as they have never had to be concerned with hosing down vines with chemicals to keep nasties away. 听

Vines are fed water through careful drip irrigation with water from the vast Columbia River. Control over the water supply means vine vigour is in the hands of the viticulturist allowing for greater expression of the grapes鈥� characteristics. It is in the vines鈥� best interests for the viticulturists to use less water, so the impact of on the river鈥檚 water supply is minimal.听

The growing season in The Columbia Valley

Sitting at a latitude of 46掳, the same as Burgundy across the pond, there is a large diurnal shift, meaning the vineyards enjoy long hot days and very cold nights. This gives the fruit rich intensity and a naturally high acidity. The growing season starts a little later, but at its height it is intense, then there is an extended finish and cooler harvest.听

As a young region with such ideal growing conditions, the main challenge facing the AVA is identifying its hero grape. When experimenting with varieties over the years, there weren鈥檛 really any that did not take to the terroir. It is one of the few regions in the world where it is common practice to have multi-grape vineyards. But naturally, there will always be favourites. Riesling, a variety that vividly reflects the character of the terroir, has been enthusiastically embraced by winemakers. The region鈥檚 take on the variety began earning acclaim in 1974, when Chateau Ste. Michelle won a blind tasting in Los Angeles for one of their early vintages.听听

Chateau Ste. Michelle听听

Chateau Ste. Michelle is credited for discovering Columbia Valley as a wine region after building the estate in 1912. Today the estate is the leading winery in Washington, with vineyards spanning 1416ha of the valley.听

After untapping the potential of the terroir, it wasn鈥檛 long before word of their wines and the region鈥檚 potential reached the greats of the Old World. Tuscany鈥檚 own Marchese Piero Antinori collaborated with the estate to see how a Super-Tuscan-style Cabernet Sauvignon would take to the terroir, with Col Solare. Then Ernst Loosen soon jumped across to see how a German-style Riesling would fare, with Eroica wines.听听

The diversity of their range speaks to the diversity of the region and shows the quality of the fruit which gives their wines the richness and opulence of the New World, while the winemaking skills behind each bottle provides elegance and finesse.

The wines:

Chateau Ste. Michelle, Columbia Valley Merlot听

This wine is crafted to be a complex yet approachable Merlot. The wine offers aromas of black cherry, leather, and spice with layers of rich dark red fruit flavours and a long, smooth, sweet finish. A touch of Syrah adds a jammy fruit character. A great 鈥渆veryday鈥� red.听听

Chateau Ste. Michelle, Cold Creek Cabernet听

One of Washington鈥檚 oldest and most acclaimed vineyards. Character builds season after season in the growth rings of the old woody vines. Sun-drenched growing conditions with low rainfall results in small berries with full-bodied flavours. This Cabernet has broad-shouldered structure, concentrated fruit characters and deep colour.听听

Eroica Riesling听

This wine showcases the elegant purity of a great Riesling. Sourced from cool climate vineyards, Eroica shows exuberant freshness with inviting stone fruit, citrus, and floral notes. Drink now to experience the youthful charm or age this wine for added complexity.听听

At 黑料网, we're already in the festive spirit and have ushered in the season with our latest campaign - Feast & Vine!

No matter where you find yourself in the world or what you're celebrating, the most cherished memories often revolve around shared meals with friends, family, and loved ones. Whether it's a lavish feast at a Michelin-starred restaurant, a cozy evening at home, or a picnic in the park, food and wine have a magical way of enhancing life's most significant moments.听

Our collection of family-favourite recipes, carefully curated by 黑料网 family winemakers, marries the flavours of their outstanding wines with the essence of their dishes, each reflecting the unique character of their terroirs. From the rustic charm of Italian cuisine to the sophistication of French delicacies and the boldness of the New World, our recipes celebrate the diversity of flavours and traditions that make the world of wine and food so wonderfully rich and captivating.听

Happy Holidays!

You would be forgiven for thinking you鈥檇 taken a wrong turn onto a movie set when walking up the embellished staircase of Lancaster House to the gentle hum of the string quartet, only to find the elegant setting of our Bordeaux Collection tasting. 听

Extravagant? Well even if a little, it was certainly justified by the wine collection awaiting guests at the top of those stairs. We鈥檇 even go as far to say there are few settings which could live up to the history and excellence that goes听into each bottle. So, the neighbouring house to the Royals would have to do.

听 听 听 听 听 听 听 听 听 听 听 听 听 听 听 听 听 听 听 听 听 听

Direct from the Ch芒teaux cellars, we were treated to a selection of over 50 wines which showcased vintages of legend, and the nuances in viniculture and winemaking across the sprawling appellations.听

Truly a tasting like no other, it was a real pinch-me moment for many of us on the 黑料网 team, and a particularly special first cellar tasting for Valeria Rodriguez in her new position as Head of Fine Wine.

鈥淚t is challenging to express the immense pride I felt towards the teams of 黑料网 and Compagnie M茅docaine, as well as our customers, for the wonderful tasting event we hosted earlier this week," she shares.听听

We had the pleasure of hosting over 120 customers, and our entire sales team, spanning from Scotland to the South of England. The truth is, I received nothing but words of praise for this exceptional experience. It was a day of celebration.鈥澨�

In attendance? Iconic figures from the likes of Baron Philippe de Rothschild, Cos d'Estournel, Ch芒teau Smith Haut Lafitte, and many more.听

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Learn more about The Bordeaux Collection here.

In the north of New Zealand鈥檚 South Island, three mountain ranges tower over Nelson 鈥� a young viticultural region quietly producing some of the country鈥檚 most exciting wines.

Only a stone鈥檚 throw away from the world-famous Marlborough region, Nelson has yet to reach that same level of global recognition. Nevertheless, it has attracted many winemakers over the years who have harnessed the exceptionality of the region鈥檚 unique mesoclimate and terroir, to produce complex wines with true Kiwi character. Amongst the berry farms, hop growers, orchards and sheep farms, Nelson has 40 wineries mostly operating on a smaller scale to produce premium wines. No longer just for avid hikers, the region has transformed into an enotourist鈥檚 dream destination to discover innovative winemakers and a budding food scene.听

Naturally New Zealand, Naturally Beautiful听听

Across the globe, New Zealand is famed for its jaw-dropping natural beauty, attracting hikers and adventurers from far and wide to explore its rugged terrain and true wilderness. Nelson lies at the foothills of three national parks: Nelson Lakes, Kahurangi and Abel Tasman. Abel Tasman is the country鈥檚 smallest, yet most visited national park 鈥� and it鈥檚 not hard to see why. The crystal-clear streams tumble down mossy valleys to meet turquoise waters framed by golden-sand beaches. Gannets and little blue penguins can be spotted diving off the granite rocks to catch their supper, while fur seals laze on the rocky edges of Tonga Island. Look further out across the ocean and you may even chance a guest appearance from a visiting Orca pod. There are few places in the world which offer such pristine natural beauty.听听

Seaside Dining in Nelson听

Not only ideal for grape growing, the luscious green hills in Nelson have also become home to many farms producing a bounty of produce throughout the seasons. This in addition to the wealth of seafood from surrounding waters, has attracted many restauranteurs to settled in Nelson. Jutting out over the bay, The Boat Shed Cafe prides themselves on a refined season-driven menu, while Hoppsgood & Co offers a modern bistro dinner in their beautiful heritage-listed premises. An evening at either of these establishments is complete with a cocktail at Kismet bar. Wherever you end up dining, don鈥檛 leave Nelson without having fish & chips on the beach and one of their famed real-fruit ice creams.听听

Nelson鈥檚 Terroir: New Zealand beauty makes for a winemaker's dream听听

Small but mighty, the region鈥檚 varied landscape offers a generous diversity of mesoclimates where varieties can express unique characteristics. The alluvial soils, warm summer days and cool sea breezes make Nelson the perfect home for aromatic varieties, including Riesling, Chardonnay and Pinot Noir. Shelter from the surrounding mountains provides a rain shadow effect to keep heavy rainfalls at bay, while damaging frosts are also a rare occurrence. Nelson enjoys cool summers with longer daylight hours, courtesy of the cooling effects from The Tasman Sea and its low southern latitude. The growing season extends into dry autumns, allowing the grapes to fully ripen into characterful fruit, perfect for producing complex white wines.听听

Nelson Winery in the Moutere Hills听听

In 1978, Neudorf founders Judy and Tim Finn set out on the seemingly daunting mission to transform their Moutere Hills property, home to a 120-year-old stable and small cottage shrouded by native flora, into their new winery. Clearly unfazed, or at least undeterred by the task at hand, they did what they needed to transform the small bottom paddock into their first vineyard. With the help of neighbours, family, friends, and dedicated employees over the years, they have been producing wines of integrity ever since. 听

Undoubtedly conscious of preserving their beautiful pocket of the planet, Nelson鈥檚 winemakers have been proactive in their efforts to become a truly sustainable vineyard. Everything from their packaging, winery waste management and composting, and plant maintenance is carefully considered and constantly adjusted to make the winery as sustainable as possible. Mature vines on the property have become accustomed to dry farming 鈥� improving their drought resistance and in turn producing more intensely flavourful fruit which better express the qualities of the terroir. All blocks have attained or are in the process of attaining Biogrow certification, a stringent process and ongoing mission for the estate. Nevertheless, a worthwhile endeavour for the estate, for whom genuinely sustainable farming is more than just a marketing grab, but something that lies at the very heart of Neudorf.

"Ever since day one, it's been about producing great wines... the key is happy vines, happy wines, happy people." - Rosie from Neudorf Winery

Tiritiri Chardonnay:听

This wine was created with the Chardonnay鈥檚 versatility in mind; a contemporary Chardonnay grounded by classic techniques. While it holds good body and shape, the refreshing acidity and minerality prevents wine from feeling overblown. It shows aromas of ripe stone fruit of white peach, as well as subtle flavours of oak and toast.听听

Rosie's Block Moutere Chardonnay听

With Tim and Judy鈥檚 daughter as the namesake for the block from which this single vineyard Chardonnay is made, there is certainly a lot of love in this wine. Slightly higher in elevation than the Home Block, the wine is contemporary, mineral, concentrated and complex. There is a gentle use of oak which frames the wine, with notes of stone fruit and a hint of lemon curd. A perfect wine to enjoy with food on a long summery afternoon.听听

Tom鈥檚 Pinot Noir听

Tom鈥檚 Block is Organically Certified BioGrow 5438. The single vineyard Pinot Noir boast what has become known as 鈥淢outereness;鈥� a true expression of the land where it is grown. Subtle notes of forest floor, wild mushroom and warming spices complement the silky tannins which are interwoven with notes of black cherry, raspberry and black doris plum. A refrained use of oak beautifully frames the wine, leading to a long and luxurious finish.听听

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Ste. Michelle Wine Estates, one of the USA鈥檚 most well-respected wine companies has appointed 黑料网 to distribute its portfolio in the UK. The Ste. Michelle Wine Estates portfolio features some of the leading wineries from the world鈥檚 most renowned wine regions. This includes Ch芒teau Ste Michelle, one of the most acclaimed wineries in Washington State, as well as听Col Solare, A-Z, Erath, Rex Hill and Patz & Hall.听

Ste. Michelle Wine Estates is dedicated to operating sustainably both in the vineyard and in the cellar as well as supporting the communities they operate in. They run the Ch芒teau Ste. Michelle Scholarship Fund which gives four college scholarships to Washington State University to deserving students who otherwise would not be able to attend college. They have also heavily invested in the Wine Science Centre at Washington State University since 2015, where they are focusing on promoting premium Washington wines and investing for the future. They also develop and share sustainable viticulture across the company鈥檚 11 wineries, which harvest grapes from more than 2,150 company-owned acres in Washington and Oregon.

Harriet Kininmonth, Wine Trading Director at 黑料网 comments: 鈥淭o have such a well-respected and celebrated wine company join our portfolio is an honour and we are excited to be adding their exceptional wines, which we have always admired, to our unrivalled portfolio in the On Trade. As the leading drinks distributor to the UK On Trade, we are well positioned to deliver strong sales and growth for their fantastic range of premium wineries, whilst giving our customers access to an even stronger portfolio of wines. We can鈥檛 wait to embark on this journey together.鈥�

鈥淲e鈥檙e thrilled to add our core brands to their portfolio and look forward to a strategic partnership with this team to introduce world class Ste. Michelle wines to the UK consumer,鈥� said Dan Heller, Executive Vice President Sales, Ste. Michelle Wine Estates.

Wines will be available from October, and tastings will be available at 黑料网's upcoming tasting, 'The Cape & The Boot', on Tuesday 5th September.听

Following the budget announcement on 15 March 2023, the drinks and hospitality industry are preparing for the upcoming overhaul of alcohol duty 鈥� which will take effect on 1 August 2023.  

According to WSTA, the forecast for RPI at 10.1% is being used as the measure for increasing duty rates on all non-draft products. Generally speaking, this reform means that the higher the alcohol per volume (ABV) of wine, the higher the new duty rate will be. 

Most wine will see an increase of 拢0.44 per 75cl bottle or a 20% increase in the duty paid (拢2.67 vs the current 拢2.23). This increase will be valid for wines with an ABV between 11.5% and 14.5%. 

Wines with an ABV above 15% will see a duty increase of 拢0.97 (+44%) per 75cl bottle, and this increase gets bigger the higher the alcohol 鈥� fortified wine of +20% ABV will see a whopping 拢1.30 increase (duty of 拢4.28) per 75cl bottle. 

On the upside, wine under 11.5% ABV will be treated more favourably. Duty on wine at 10% ABV, for example, will be 拢0.09 less than the current rate (at 拢2.14 per 75cl bottle). 

The further abolishment of separate duty rates for sparkling and still wine means that from 1 August, a bottle of Champagne or sparkling wine will have its duty reduced by 拢0.19, bringing it down to 拢2.67 and in line with a still bottle of wine. 

See the below table for a summary breakdown of the changes as of 1 August 2023 (i.e. on a 0.5% increment 鈥� duty will apply on 0.1% increments): 

Note: Wine between 11.5% and 14.5% ABV will be treated as if it is 12.5% from 1 August 2023 until 1 February 2025 鈥� the adjustment period 鈥� after which a further summary sliding scale will be implemented per 0.5% increment for wines between 11.5% and 14.5% ABV. 

Now what? 

Considering this elaborate overhaul, we expect some general trends to continue and emerge: 

1. Premiumisation 

This might sound obvious enough, but considering the cost of packaging, logistics, VAT, total margins and excise duty, you will continue to get considerably more bang for your buck with premium products. 

Not only do you get better quality for your money when you spend more, but this value rises at a much faster rate with bottle price. When buying a 拢6.31 bottle of wine 鈥� the average price of a 75cl still wine in the UK Off Trade 鈥� only 29p pays for the wine itself. By trading up to a 拢10 bottle, you get 拢2.10-worth of wine 鈥� around seven times more 鈥� while you get nearly 22 times more wine for your money (拢6.33) when spending 拢20 on a bottle.  

2. Drink in moderation 

1 in 5 UK adults (20%), or 10.6 million people, are moderating their alcohol intake. While young people are more likely to engage in moderating behaviours, people of all ages are moderating to varying degrees. Main motivations include wanting to be healthier (41%), avoiding a hangover (22%) and reducing spend (27%). (Source:)

While switching to low and no alcohol is part of this moderating trend, we鈥檒l continue to see more of a shift towards consumers reducing the amount of alcohol consumed during an occasion and/or switching to soft drinks and drinking less often. 

3. Reduced ABV of entry level wines 

We鈥檙e expecting to see a reduction in the ABVs of some entry level wines to below 11.5%, where possible. This can be achieved through vineyard practices, picking earlier, adapting winemaking techniques or dealcoholizing the final product. This trend is expected to help mitigate the increase that will be seen at ABVs over 11.5%. 

4. Naturally lower ABV wines 

Expanding on the above, we expect to specifically see a rise in popularity of some naturally lower ABV wines 鈥� those that are either lower by nature (like German Riesling) or by natural design (like wines made from early harvested grapes). From Vinho Verde and Muscadet, to German Riesling and Gamay, this trend might just pave the way for some often-underrated styles. 

5. Rise of the mid-strength? 

Considering the ascent of low alcohol drinks, we might expect to see an increase in wine sitting between 6 and 9.5% ABV, creating an entirely new category of mid-strength wines 鈥� away from the full-strength section to avoid customer confusion. Paying progressively lower rates of duty, these wines will benefit from a slightly lower cost, offering more value for money 鈥� while further tapping into the 鈥榤oderation鈥� trend. 

Currently, wine at 6 to 9.5% ABV represents a very small share of the market, accounting for 2.3% of still wine SKU listings in the Off Trade. While there hasn鈥檛 been any growth in terms of shelf space in the last year, this may change going forwards if supermarkets explore lower ABV options. (Source: Knowledge Gaps, 104wks to 15.05.23) 

The On Trade outcome 

Given the cost-of-living crisis and inflation that has already been passed on to On Trade customers this year, further price increases from the duty reform will undoubtedly have a negative impact on volumes.鈥� While the majority of venues are expected to not take any remedial action to mitigate these changes, we are expecting to see: 

• A further general decrease in On Trade wine volumes

• Continued focus on premiumisation: drinking less but better 

• House and entry level wines with ABVs below 11.5% 

• A rise in naturally lower ABV styles of wines 

• More listings for lower ABV wine options, including alternatives such as Kombucha 

• A significant decrease in fortified wine volumes.  

Need advice? Considering some product alternatives? Speak to your Account Manager or contact us to speak to a specialist 

At 黑料网, we're constantly seeking more opportunities to commit ourselves to sustainability in the wine industry. As such, we're excited to announce our membership of the Sustainable Wine Roundtable - a global, independent roundtable that includes the whole value chain.

When the SWR was established in 2021, it had 50 founding members. With proven commitment to sustainability, these members laid the groundwork, and opened up opportunities for more wine businesses, academic institutions and NGOs to join, bringing the total membership to more than 70 in 2023.

As a full member, our role involves听developing听collaborative action and tools on areas such as labour standards, packaging and bottle weight and low carbon logistics.

The SWR has a vision of creating "a world where high quality wine is produced, traded and consumed in ways that conserve and regenerate the natural environment; respect human rights and foster equality and inclusion; and generate prosperity, pride and passion for excellence." We are proud and excited to be working with industry colleagues such as the Catena Institute of Wine, Journey's End, and the Fairtrade Foundation to help meet these goals.

The story of Ch芒teau Smith Haut Lafitte is one that spans over six centuries, tracing its roots back to a time when winemaking was still in its infancy. Today, this legendary estate remains a bastion of excellence, renowned for its unwavering commitment to organic farming, sustainability, and innovation. With each bottle, the estate continues to push the boundaries of what is possible, forging a path towards a more eco-friendly and sustainable wine industry. They have heavily invested in renewable energy sources and numerous eco-friendly initiatives, becoming one of the most environmentally conscious wineries in the region.

笔别蝉蝉补肠-尝茅辞驳苍补苍

It is undeniable that 笔别蝉蝉补肠-尝茅辞驳苍补苍 grows some of the best expressions of Bordeaux鈥檚 winemaking heritage and exceptional terroir. In her book , acclaimed wine expert and writer Jane Anson describes 笔别蝉蝉补肠-尝茅辞驳苍补苍 as a 鈥渕icrocosmos of the entire Bordeaux wine region鈥� with a diverse range of soils and a variety of styles of wine produced.

The appellation is especially known for producing world-class red wines, crafted from the noble grapes of Cabernet Sauvignon, Merlot, Petit Verdot and Cabernet Franc. With blends made of 60%, 30%, 1% and 9% respectively, Ch芒teau Smith Haut Lafitte鈥檚 reds have been 鈥渋ncreasingly juicy, focused and finessed in recent vintages, pulling back from its previous oak driven character from the 2010 vintage onwards and going more for classicism and ageability, still with plenty of polish and generosity鈥�. Opulent yet elegant, these wines are a sensory experience in their own right, with rich notes of black fruit, tobacco and cedar lingering on the palate.

But 笔别蝉蝉补肠-尝茅辞驳苍补苍 is also famous for its dry white wines. At Ch芒teau Smith Haut Lafitte, these elegant whites are made from a blend of 90% Sauvignon Blanc, 5% S茅millon and 5% Sauvignon Gris, and are applauded for their crispness, minerality and complex aromas of citrus, peach, and honey. For Anson, 鈥淗auts de Smith is one of the best-value and most consistent whites in the whole region, while the top Smith Haut Lafitte Blanc is a fantastic, age-worthy and thoroughly delicious example of quality Pessac white.鈥澨�

Like any celebrated wine legend, Ch芒teau Smith Haut Lafitte鈥檚 terroir is unique and contributes to the distinctiveness of their wines. Located on a high plateau overlooking the Garonne River, the vineyard stretches majestically over 78ha of prime Bordeaux terroir, soaking up the abundant warmth and nutrients from the sun-kissed soils. These are composed of gravel, sand and limestone, creating excellent drainage, retaining warmth, and contributing to the development of complex flavours and aromas in the wine, as well as a fine and elegant structure.听

The soils of Ch芒teau Smith Haut Lafitte, in the 笔别蝉蝉补肠-尝茅辞驳苍补苍 appellation.

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Long-standing history

Ch芒teau Smith Haut Lafitte鈥檚 rich history is a testament to its enduring legacy as one of the most iconic wineries in the world. It all began in 1365, when Verrier du Boscq established the estate鈥檚 foundation, laying the groundwork for centuries of winemaking excellence. The estate鈥檚 illustrious pedigree continued with a branch of the royal Valois family, who proudly adorned their coat of arms with the iconic fleur-de-lis, symbolising their noble heritage.

In the 18^th century, the estate鈥檚 storied history took an unexpected turn with the arrival of the intrepid Scottish sailor, George Smith, who gave the estate its name. 鈥淎nd its owner in the 19^th century, Lodi Martin Duffour-Dubergier, was the man who as mayor of Bordeaux, signed off the 1855 classification,鈥� writes Jane Anson. 鈥淎nd selflessly didn鈥檛 insist on including his own estate.鈥�

But by the time the Cathiards took over the property, they were greeted with a sad reality. The once-proud estate had fallen into a state of disrepair. Wine merchant Louis Eschenauer had bought it in 1958 but died soon after; then British company Brent Walker PLC who, very commonly at the time, used fertilisers and weed killers, which depleted the soils. One of the first things the Cathiards did, therefore, was to stop all chemicals, and today the estate is entirely organic, certified as such in 2019. Today, the Ch芒teau is also farmed (and certified!) biodynamic.

Biodynamics, sustainability and innovation

Ch芒teau Smith Haut Lafitte鈥檚 unwavering commitment to biodynamic farming is not merely a trend or a marketing gimmick. It鈥檚 a philosophy and a way of life that permeates every aspect of the winery. The estate鈥檚 commitment to sustainability goes beyond farming practices, as they employ innovative and cutting-edge technologies to reduce their carbon footprint and preserve the environment.

One of the ways that the winery demonstrates their dedication to sustainability is through their use of horses for ploughing. By avoiding the use of tractors, they reduce their reliance on fossil fuels and minimise soil compaction. The horses also provide a gentler touch on the vines, which results in healthier grapes and more nuanced wines.

Another aspect of the winery鈥檚 sustainability efforts is their use of self-made compost. They use a mixture of grape pomace, horse manure, and other organic matter to create nutrient-rich compost that is used to fertilise the vines. This not only promotes soil health but also reduces waste and helps to close the loop on the winemaking process.

Daniel and Florence Cathiard, the owners of Ch芒teau Smith-Haut-Lafitte in Bordeaux.

Winemaking is an art form, and at Ch芒teau Smith Haut Lafitte every detail is considered. From the vineyards to the barrels, the winery is committed to producing exceptional wines while minimising their impact on the environment. Which is why the estate has established their own cooperage on-site, allowing them to have complete control over the ageing process. By building their own barrels, the winery can ensure that the wood is of the highest quality, and that it鈥檚 sourced sustainably. They can also experiment with different types of wood and toast levels to achieve the perfect flavour profile for their wines. Besides, they minimise their carbon footprint by reducing transportation.

Smith Haut Lafitte is also unique in that they produce their own rootstocks on a private island in the Garonne, making them the only Bordeaux ch芒teau to do so. This level of control allows them to create a unique expression of the terroir, resulting in wines that are truly one of a kind.

But the winery鈥檚 efforts go beyond farming practices and barrel making. They have implemented innovative recycling programs, such as capturing carbon dioxide during fermentation and turning it into sodium bicarbonate. This commitment was recognised by the United Nations, and the ch芒teau was invited to talk at the climate change conference in Paris, in 2015.

Horses are used for ploughing the vineyards of Ch芒teau Smith Haut Lafitte.

Art and wine

From its humble beginnings to its current standing as a world-renowned wine estate and cultural destination, Ch芒teau Smith Haut Lafitte embodies the power of imagination, hard work and a profound respect for the land. Boasting a rich history dating back to the 14^th century, its transformation is a tribute to the indomitable spirit of Daniel and Florence Cathiard, who acquired the estate in 1990. And not only is it acclaimed for its exceptional wines, today they are also celebrated for their remarkable art collection.听

As visitors explore the estate, they are immersed in an experience that seamlessly blends art and wine, creating an ambiance of sophistication and elegance that is simply unparalleled. The art collection features pieces by some of the most distinguished contemporary artists of our time, including Niki de Saint Phalle, Bernar Venet, and Keith Haring, among others. Guided tours take guests through the cellars and tasting rooms, allowing them to admire the art while indulging in the estate鈥檚 exceptional wines.

The combination of art, wine, and sustainability creates a truly unique and unforgettable experience for visitors, highlighting the ch芒teau鈥檚 commitment to excellence in all aspects of its operations. A testament to the Ch芒teau's impressive work, it is worth noting that Smith Haut Lafitte has been selected by King Charles III as his sole vineyard tour in France, as part of his very first state visit as a King. It's sadly been postponed due to the strikes in late March, but rescheduled for the end of the year.听

La For锚t听des Sens, a 8ha forest, is an open-air museum where all artworks are exposed to the natural elements and live in total harmony with the environment.听

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We currently have the below Smith Haut Lafitte vintages available in the Bordeaux Collection:

43281 Smith Haut Lafitte Rouge 2010听

43275 Petit Haut Lafitte Blanc 2019

43296 Petit Haut Lafitte Rouge 2016

Get in touch at听finewinetrade@bibendum.co.uk听for more information or to order any of these wines.

As part of its commitment to sustainability, Santo Wines invests in R&D in the ongoing development of cultivation and vinification techniques, preservation of the biodiversity, and the operation of a nursery of indigenous varieties, which creates a solid base for study and trial cultivation of indigenous grapes.听

Rouvalis

This second new addition hails from one of the most unique terroirs in Greece. The Peloponnese winery was among those that shaped the face of modern Greek winemaking back in the 1990s.

In 1990, Angelos Rouvalis pioneered the development of viticulture in this mountainous zone, after realising the potential of the old Greek variety Roditis. He quickly managed to inspire a large group of wine producers in Aigialeia, who began systematically cultivating important old Greek and international varieties in the region. In his gravity-fed winery, the first-ever one in Greece, he made delicate wines through gentle methods of production.听

Today his daughter Theodora Rouvalis continues this tradition, with her training at Chateau Margaux in Bordeaux and Clos de Tart in Burgundy further adding to the Peloponnese mixing pot.

As a result, Rouvalis has become a benchmark producer, known for its authentic terroir-driven wines, with some examples being amphora-made.

We鈥檙e proud to have signed onto Harpers听Sustainability Charter, as a 鈥楽ustainability Champion鈥�.

Championing drinks organizations which are demonstrably advancing sustainable best practices across their businesses, the Harpers Sustainability Charter is an initiative working to drive positive change across carbon footprint, energy efficiency, social responsibility and circularity, amongst others.听

Stay tuned, as we'll be updating this page with our progress, webinars and more!听

Putting things into perspective

It is no secret that our sustainability agenda is ingrained in our culture, driving decisions both big and small towards a more sustainable future.

Our Vivid charter was founded in 2008, and as part of the C&C Group since 2018, our drive towards sustainability has become even more important and impactful in recent years.

At C&C we have set ambitious targets validated by the Science Based Targets initiative (SBTi) to reduce our Scope 1 and 2 emissions by 35%, and Scope 3 emissions by 25% by 2030 compared to 2019/2020 levels. We were also one of the few UK drinks businesses with ISO14001 accreditation, first awarded in 2011!

Additionally, we aim to achieve carbon neutrality by 2050.

Sustainability Charter webinar: Integrating sustainability into the boardroom DNA

George Kyle, our Head of ESG, recently joined a webinar discussion hosted by Harpers. This discussion delved into effective methods for incorporating sustainable practices into your business, with the aim of making a substantial positive impact on both the environment and society. The Sustainability Charter Champions at Harpers contributed their valuable insights on integrating sustainability into all aspects of their companies, from top-level decision-making to everyday operations, to ensure that it becomes a shared philosophy rather than a mere afterthought.

Ethical and Sustainable Procurement听

We are working with our supply chain to reduce Scope 3 emissions. The majority of our emissions sit within the supply chain, affected by purchased goods, transportation and distribution.

In light of broader societal and ethical concerns such as climate change, our approach involves several actions, including requesting our partners to disclose their emissions data through CDP, motivating them to establish emissions reduction targets based on scientific principles, and involving the supply chain to comprehend their management of climate change risks and their ethical standpoint.听

鈥淭丑别 world is changing, and we need to change with it. It鈥檚 about how we do business and approach procurement. It鈥檚 a cultural and behavioural change, and not just a tick box exercise,鈥� explains George Kyle, Head of ESG for the C&C Group. 鈥満诹贤� works with some amazing producers, many of whom strive to improve their communities and reduce their impact on our planet.鈥�

Big targets and numbers aside...

... being a sustainable business is about getting employees on board for the journey 鈥� ensuring sustainability becomes part of the everyday operations.

What this means in practice is everything from sourcing renewable energy for the office and distribution centres, a commitment to reducing waste and improving recycling rates, through to the way we execute tastings and events.

Employee welfare and engagement are top priorities, with a focus on mental and physical wellbeing, as well as support for working parents. This year, we aim to have one Mental Health First Aider (MHFA) for every 20 colleagues and have already trained an additional 100 MHFAs. We have also established a Diversity, Equity & Inclusion Advisory Group and partnered with the Big Issue Group for three years to support the wider community.

鈥淔or us, sustainability isn鈥檛 about doing good things in isolation,鈥� says George. 鈥淚t鈥檚 about how these efforts come together to create a more wholly sustainable business, community and planet.鈥�

Following the budget announcement on 15 March, the whole drinks and hospitality industry will be preparing for the coming changes.

While alcohol duty has been frozen for the time being, a big reform will take effect on 1 August 2023.

According to , the new measures mean that the forecast for RPI at 10.1% is being used as the measure for increasing duty rates for all non-draft products from 1 August 2023.听

The below table, provided by WSTA, outlines the changes that will be implemented on 1 August for some of the main affected drinks categories.

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Continuing our 鈥楳eet the Ch芒teau鈥� series, we head to the Left Bank 鈥� to the far north of the M茅doc 鈥� to explore Ch芒teau Cos d鈥橢stournel in Saint-Est猫辫丑别. Part of our ground-breaking Bordeaux Collection, Cos d鈥橢stournel is one of only two Second Growths in the appellation from the 1855 Classification.

Saint-Est猫辫丑别

According to 听in her masterful 鈥業nside Bordeaux鈥� book, the wines of Saint-Est猫辫丑别 tend to be 鈥渞ich and robust, with strong tannins that confer long ageing potential. The commune is often particularly successful in hot vintages like 2003 and 2009, as the soils maintain freshness.鈥�

The AOC of Saint-Est猫辫丑别 is the most northerly, and most remote, of the four main communes of the M茅doc, comprising 7.5% of the M茅doc vineyard. Located on the edge of the Gironde estuary, not far from the Atlantic Ocean, Saint-Est猫辫丑别 experiences a pronounced maritime climate, which helps to moderate the weather excesses in both winter and summer.

In the vineyards

The origin of the name Cos, meaning 鈥榟ill of pebbles鈥� in old Gascon, perfectly reflects the location. As Jane notes, Cos has slopes that are as well-drained as neighbouring Lafite鈥檚 across the valley, with a plateau at 23m. 鈥淭丑别 vines 鈥� on peyrosol gravels over clay subsoils 鈥� lie in almost a single stretch around the estate.鈥�

Today, the 100ha of Cos d鈥橢stournel are made up of a mosaic of plots bordering the Gironde estuary. With an average age of 45 years for the vines, some are as old as 80 to over 100 years. The Grand Vin de Cos d鈥橢stournel is made with grapes from vines that are 55 years old on average.

鈥淗uge amounts of work have been done in recent years, under Michel Reybier鈥檚 ownership,鈥� Jane writes. Various soil-studies, with 20 different types of soils found, have led to increasing plot-by-plot vineyard work, with intra-plot harvesting and a greater focus on Cabernet Sauvignon as a result. This grape forms at least three-quarters of the main blend; in the vineyard it鈥檚 at 65%, with 30% Merlot, 2,5% Cabernet Franc and 2,5% Petit Verdot.

At Cos d鈥橢stournel, protecting the precious terroir and environment is paramount, and this is achieved using the best tools and the most appropriate know-how, with a focus on preventative rather than a curative approach.

The cellars

Founded by Louis Gaspard d鈥橢stournel, after inheriting the property in 1791, it was his taste and love for India, and his expeditions and wine shipments to this exotic destination, that have shaped this ch芒teau鈥檚 iconic oriental inspiration and fa莽ade.

Owner of Cos d鈥橢stournel since 2000, Michel Reybier is an entrepreneur who cultivates simplicity and discretion. With Ang茅lique Vigouroux as Cellar Master and Dominique Arango茂ts the Technical Director, they have completed a new, fully gravity-fed cellar. From the arrival of the grapes to the bottling of the wine, the entire process takes place without the use of a pump, and the entire cellar has been fitted out to meet the conditions of this gravity system.

The wines

鈥淔rom 2010 onwards, Cos is fully at the top of its game, delivering a powerful but delicious wine that ripples with complexity and majors on slate, liquorice, graphite and cassis flavours,鈥� Jane writes.

We currently have the below Cos d鈥橢stournel wines available in the Bordeaux Collection:

• Chateau Cos d鈥橢stournel 2012
• Pagodes de Cos 2006
• Goul茅e by Cos d鈥橢stournel Rouge 2016

Keep an eye on our ever-changing Fine Wine List, subscribe to our weekly newsletter and get in touch with the team for any special requests at finewinetrade@bibendum.co.uk.

It is no secret that the word sustainability is one charged with meaning, relevance 鈥� and added responsibility. It is as complex as it is overriding, which is why it is essential to understand the appropriate steps 鈥� and timings 鈥� of those prioritising it. And Craggy Range is, by definition, an all-encompassing sustainable wine producer.

Established in the late 1990s, New Zealand鈥檚 Craggy Range has always been fiercely selective about their terroir-focused approach, and they have followed this method to this day to select unique parcels of land that would produce wines that spoke of their place. With the utmost respect for the land they farm, Craggy Range has had an uncompromising focus on quality since day one 鈥� something the team strives to demonstrate at every touchpoint, from their vineyards to their winemaking and visitor experience, as well as everything in between.

Economic sustainability 鈥� and commitment

鈥淲e are continually striving to improve, and this investment journey sees us continuously reinvest our growing profits into the evolution of our business, always striving to be an industry leader and advocate for our incredible region,鈥� explains Venita Cox, brand manager at Craggy Range. This vision is sustained by a 1,000-year family trust, proving their long-term commitment. There is an eminent desire and need to look after their farm, the environment, and people.

While Craggy Range is certified sustainable by New Zealand Winegrowers, they aim to be much more than that, recognising the need to extend their work beyond official credentials. 鈥淲e need to make sure what we do, positively impacts the people and the environment, not just sustain it.鈥� Which is why 2020 saw the kiwi wine estate embark on an ambitious project. Native trees were planted across more than 100ha, within their vineyards in Martinborough, improving the biodiversity, and eventually, their soil鈥檚 health.

The addition of native plantings has apparent benefits for the vineyard monoculture. Still, it will further lead to improved wine quality, primarily due to increased natural yeast in the vineyard and reduced pest pressure, thanks to the rise in native birds. At this moment, this is the most extensive biodiversity programme in the New Zealand wine industry and hopefully an opportunity for New Zealand wine to continue to show leadership on a global front regarding sustainability.

Good grapes, good wine

Many cellar interventions are related to managing the indigenous microflora, weakening, or eliminating them, or simply compensating for the fact that they aren鈥檛 doing what they should. But suppose you start with great grapes, covered in micro-life, ones that have their fruit balanced with their acid and tannin. In that case, little additives will be required to make up for any imbalances in the winery 鈥� something that Julian Grounds, Craggy Range鈥檚 chief winemaker, lives by.

鈥淭丑别 motivation for me is always how do we grow and make better quality wine and ensure we are protecting our resources. With the focus on an enhanced level of vineyard ecology and removing inputs that take away from the purity of expression, I see Craggy Range only increasing the level of expression and excitement in our wines into the future,鈥� says Julian.

While the native plantings are exciting for the whole vineyard team, Craggy Range is also actively increasing its focus on organic farming. Having appointed Jonathan Hamlet, one of New Zealand鈥檚 leading specialists in organic viticulture, as national vineyards manager three years ago, they're making serious progress in organics 鈥� especially in cover crops and under vine management. Jonathan is the past chair of Organic Winegrowers New Zealand and has been on their executive committee since 2008.
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鈥淲e don鈥檛 grow in isolation, nor do we want to. Improving biodiversity recognises the value and strength of the wider ecosystem,鈥� says Jonathan. 鈥淎 diverse growing environment is more robust and resilient, and, logically, we strive to create an environment that requires fewer inputs and ultimately benefits beyond our vineyards.鈥�

Sustainability in the vineyard 鈥� a multistep process

This vision has led all vineyard practices for the past three seasons in both Hawkes Bay and Martinborough. With it, the team at Craggy Range have managed a selection of blocks organically to identify the benefits and challenges this system has for our production, giving them the confidence to implement a transitional plan to organic management of their grape production. In a two-stage approach, Craggy Range eliminates herbicide use in the vineyard, moving into organic canopy and soil inputs.

Currently, 30% of their Gimblett Gravels vineyard is managed without herbicides; and transitioning entirely to organic practices within the coming five years. And Craggy Range will have a similar approach to their vineyards in Martinborough 鈥� of which 40% will be tended to without herbicides by 2026.

鈥淭his move to organic vineyard management has shaped an extensive trial programme in our vineyards to be focused on techniques and innovations to support our sustainable management,鈥� explains Jonathan. These trials include:

• The use of a sub-surface irrigation system to improve water efficiency and reduce vineyard water use. This potentially also reduces weed growth under the vines, which assists in using non-herbicide weed control.
• Under vine cover crop trial 鈥� this is to select potential species to grow under vines to produce a low maintenance sward to eliminate herbicide use.
• Cover crop trials 鈥� in the midrow:
  • Growing plant species that can naturally add organic matter and nitrogen to the soil to reduce fertiliser use while maintaining vine yield.
  • Growing flower species to improve biodiversity and beneficial insect predators to reduce insecticide use. The Gimblett Gravels vineyard has trialled flower species on the entire vineyard this season and reduced insecticide use by 25%.
• Biochar trial 鈥� using biochar mixed with compost to improve the soil's water and nutrient holding capacity to reduce irrigation and fertiliser inputs.

Community at the heart of sustainability

Craggy Range鈥檚 commitment to sustainability goes well beyond the environment. In an effort to contribute to their community they launched a charitable initiative in 2018, A Children鈥檚 Christmas. This ambitious new initiative is aimed at making a difference in the lives of children experiencing hardship across their community. 鈥淎s a business with such long-term commitments, making a positive difference in the local community must be at the heart of what we do,鈥� says Venita.

A Children鈥檚 Christmas Foundation was created in response to the alarming trend of child poverty, where an estimated 23% of Hawkes Bay children live below the poverty line. The Foundation strives to make a difference to the thousands of Hawkes Bay and Wairarapa children who might not otherwise receive a gift at Christmas.

鈥淪ince its inception, A Children鈥檚 Christmas has helped over 15,000 kids get outdoors, ease the transition back to school, keep warm in winter and make the most of summer. Kiwi kids love the water, and we are blessed to never be far from the sea, river or swimming pool in New Zealand, especially in Hawkes Bay and Wairarapa. Our schools do a fantastic job with their swimming programmes, and last year we wanted to ensure all kids have the gear they need to learn essential skills and stay water safe this summer.

鈥淜ids love working with their hands, so this year we look to building futures, collaborating with our partners to bring a taste of the primary industries to the children of Hawkes Bay and the Wairarapa.鈥�

You can see their 2021 wrap video:

An enormously important country 鈥� both in terms of quality and scale of production 鈥� Australia is one of the most versatile wine-growing countries in the world, with its immense size and huge range of climatic and geographical conditions.

Over the last few decades, Australia has played an important role in globalisation of wine and the rise of brands with strong international presence. More recently, there has also been a renewed excitement among the next generation of vignerons around the country, producing interesting, different and small parcels of wine to rival the best of the world.

鈥�Australia is the world鈥檚 sixth-largest country, far larger than Europe, and it is this huge size that explains the diversity of wines produced here,鈥� explains Emma Symington MW, Education Development Manager EMEA at . 鈥淭oday, more than 130 different grape varieties are grown across 65 distinct wine regions, resulting in a huge range of wine styles - meaning there is something for everyone to enjoy. It is truly a continent of wine, and yet it is home to just 4% of global vineyard plantings 鈥� that is about the same amount as the French wine regions of Bordeaux and Burgundy combined.鈥�

At 黑料网 we are lucky enough to have a stellar range of Australian producers, all the way from Margaret River, through Victoria, to Tasmania. Join us for a whirl-wind tour as we re-discover the best of Australia鈥�

Margaret River with Xanadu

The most well-known of Western Australia's wine regions,听Margaret River听(known locally as 鈥楳args鈥�) has an international reputation for great wines. Running along the Western Australian coast, from Cape Naturaliste in the north, to Cape Leeuwin in the south 鈥� it stretches along 100km. Sitting on a peninsular, jutting out 65km from the main coastline into the Indian Ocean, means the area has a heavy martime influence 鈥� making it particularly temperate.

The Leeuwin-Naturaliste ridge is composed of gneiss and granite, and runs north鈥搒outh for the length of the peninsula, covered by rusty-red laterite soils, rich in aluminum and iron. Although not very high, the ridge gives sufficient shelter to the vineyards immediately behind it and moderates the prevailing coastal breezes that blow in from the nearby beaches.

Tucked away in Australia鈥檚 south-west corner just 4km from Margaret River鈥檚 town centre and an equal distance from the magnificent coastline, Xanadu has a long history of crafting outstanding wines that embody all the region has to offer. One of the region鈥檚 first vineyards established in 1977 by Dr John Lagan, and now one of the country鈥檚 most acclaimed wineries, Xanadu is a true reflection of its idyllic setting and poetic namesake.

The Mediterranean climate and gravel sandy loam soils deliver ideal conditions for Chardonnay and Cabernet, alongside Sauvignon Blanc and Semillon. Under the helm of senior winemaker Glenn Goodall, winemaker Brendan Carr and viticulturalist Suzie Muntz create expressive regional wines of quality.

Barossa Valley with Spinifex

Barossa听is one of the six wine-producing zones of听, and arguably the most recognised in the Australian wine industry. The region is divided into two sections 鈥� the western (and warmer) Barossa Valley, and the cooler, high altitude Eden Valley.

Home primarily to Shiraz, the valley floors are very hot during summer, with听temperatures often exceeding 35C. This, along with scant rainfall and limited natural water in the soil, makes irrigation essential.

This is where Peter Schell and Magali Gely established Spinifex in 2001, having had a home in the Barossa Valley for over 20 years. Their journey started with the opportunity to source some great old-vine Mataro growing in deep, white drift sand on the Barossa Valley's Western Ridge.

Today, they source grapes from a group of dedicated growers in both the Barossa and Eden Valleys, taking advantage of the great diversity of the soils and meso-climates of the Barossa to create wines with balance, character, depth of flavour and generosity. With a focus on making regional wines from the traditional Mediterranean varieties, they work with a variety of grapes including: Shiraz, Mataro, Grenache, Cinsault, Carignan, Ugni Blanc, Grenache Gris, Marsanne and S茅millon.

Part of the Artisans of Barossa, this is a group of like-minded producers with a common goal to protect and promote small-batch, sub-regional winemaking.

Photo courtesy of

Coonwarra with Petaluma

Coonawarra听is the most important wine region听within the听听zone of听, credited with producing some of the best red wines in the entire country, and often described as Australia's most famous terroir.

The region is one of the very few in Australia strongly defined by the earth in which the vineyards are planted. The Terra Rossa soil found throughout is the key factor in the Coonwarra听. This prime land 鈥� with the distinct, iron-oxide rich, reddish-brown topsoil over thick, soft limestone 鈥� covers a narrow, cigar-shaped strip of 12km by 1km.

With a mild 听climate, the summer is moderated by cool breezes coming off the sea. This cooling of the vines is critical to the richness and complexity of the region's wines as it听extends the ripening period, resulting in a wide range of flavour development.

Petaluma听has been听producing听premium wines since 1976.听Based in the Adelaide Hills, they also have vineyard sites in the Clare Valley and Coonawarra, with a focus on selecting individual sites that will deliver the best final product,听sticking to the Petaluma concept of 鈥楧istinguished Sites鈥�.听

All of Petaluma鈥檚 Cabernet Sauvignon and Merlot comes from the Coonawarra vineyards.听Located 100km inland听in South Australia鈥檚 south east,听the maritime climate and cloud cover, combined with the terra听rossa听soil, makes it an ideal听location for red varieties.听听

McLaren Vale with Battle of Bosworth

The听McLaren Vale听wine region, in the north-west of听听Peninsula, is located approximately 35km south of Adelaide. It is by far the most important wine-producing area in the Fleurieu zone and is also regarded very highly throughout听听and the world.听The diverse portfolio of grape varieties reflects the region's varied grape-growing conditions, due to topographical factors and proximity to the cooling influences of the听Gulf Saint Vincent, with altitudes differing markedly according to the location.

Situated in the foothills of the Southern Mount Lofty Ranges and bound to the west by the pristine waters of the Gulf St Vincent, Battle of Bosworth听is in the heart of the McLaren Vale wine region.

Joch Bosworth credits an unassuming, pretty little flower called the Soursob with sustaining his thriving vineyards and pristine fruit. With a reverse lifestyle to grape vines, these bright yellow plants outcompete other weeds, without impacting the vine's own survival 鈥� in essence, eliminating the need for harmful, synthetic weed killers. But these are just one piece of the puzzles of organic farming at Battle of Bosworth.

Eden Valley with Rieslingfreak

One of Australia's prime Riesling regions, Eden Valley boasts a range of highly-regarded producers and vineyards. A cooler climate wine region within the Barossa zone, it is the rolling hills of the Barossa Ranges that provide the vineyards with all-important听听鈥� the single most important factor in shaping the region's wine styles.

Young gun winemaker and Riesling 鈥榝reak鈥� John Hughes has taken the industry by storm with his on-point and diverse range of Rieslings, produced in the Eden and Clare Valley, as well as Polish Hill River.

A passion project between John and Belinda Hughes, they aim to showcase the grape鈥檚 versatility. Each of their handcrafted Rieslings have an allocated number; this number not only represents the region where the fruit was grown but also the style and way it was created.

Fruit for the Rieslingfreak听Eden Valley wines (numbers 4, 12 and 44) is sourced from four vineyards located across the Southern Ranges of Eden Valley, from Flaxman Valley in High Eden to the east, through to Springton in the west.

Yarra Valley with Yering Station

The听Yarra Valley听is a well-respected Australian wine region which occupies the eastern half of the Port Phillip viticultural zone in the state of Victoria. At complete odds with the usual, hot and dry Shiraz-growing image of Australia, Yarra Valley is best known for its bright, complex wines made from听听and听.

One of Australia's oldest and most celebrated wine regions, the earliest Yarra Valley vineyards were planted in 1838. Comparisons between the Yarra Valley and听听are not uncommon, not only because of their preferred grape varieties, but also because they share a听听and undulating听听鈥� interrupted by escarpments and ridges. The Yarra Ridge, in particular, bears more than a passing resemblance to a mini Cote d'Or, and it is at the eastern foot of the slopes that some of the oldest and most-prestigious Yarra wineries are located.听Yering Station听鈥� the first commercial winery in Victoria 鈥� lies just beyond the lower slopes of the ridge.

Chief winemaker, Willy Lunn has more than 25 years鈥� extensive and intimate cool climate winemaking experience both in Australia and overseas. Committed to dynamic, experimental and progressive winemaking, Willy is setting the bar for cool climate Australian wine very high.听

Grampians with Mount Langi Ghiran

Grampians听is a historic wine region in western听, located on the eastern side of the craggy Grampians mountain range. This cool, granite-based terroir has been home to viticulture since the gold rush of the 1860s, and nowadays the region is most notable for its spicy, savoury red wines based on听, as well as its sparkling wines.

Located in the dramatic setting of the Great Dividing Range in the Grampians, Mount Langi Ghiran is one of the most isolated but unique sites in Australian viticulture. The region is one of Australia's coolest and most exciting regions for Shiraz. Nestled between Mount Langi and Mount Cole,听the land has听a micro-climate that develops intense fruit flavours.

The vineyards, planted in the 1970s, are听today producing some of the country鈥檚 finest cool climate Shiraz, under the careful guidance of winemaker Adam Louder. He credits the long growing season and a dedicated team for the irresistible complexity and balance of his wines.

Tasmania with Josef Chromy

Tasmania听is the 鈥業sland State鈥�, and most southerly state, of听. It lies 240km off the coast of听, on the opposite side of the Bass Strait 鈥� a relatively shallow channel that separates the Great Australian Bight from the Tasman Sea.

As in the听听and听听across the Bass Strait in Victoria, the leading grape varieties are听听and听, and all three regions are noted for their sparkling wines

The wild, wet climate makes the west of Tasmania better suited to the rainforest which covers it than to any form of viticulture. Strahan, on the west coast, receives more than twice as much rainfall as Launceston in the north. By contrast, Hobart, in the east, is the second-driest Australian state capital after Adelaide. It is in the more sheltered climates around Launceston and Hobart that Tasmania's main wine centres have developed.

Most Tasmanian vineyards are located on lower slopes and valleys in the north and east, however, and enjoy a more moderate听.

Josef Chromy is a true success story based on hard work, experience and a deep-seated commitment to creating quality wine. Established by Josef Chromy himself, at the age of 76, after arriving as a refugee from Soviet-occupied Czechoslovakia.

Today, Josef Chromy Wines boasts a state-of-the-art winery at the base of the vineyard at Relbia, just south of Launceston.听The modern and minimalist exterior provides a home for some of the best winemaking equipment available. With 61ha under vine, they produce Pinot Noir, Chardonnay, Pinot Gris, Riesling and Sauvignon Blanc 鈥� with a particular focus on world-renowned, traditional method sparkling wines.

*Source: wine-searcher.com

Robert Weil听

"This year was marked by record temperatures and sunshine that reminded us of southern Europe. There was almost no rainfall in the summer, and special challenges throughout the harvest," reports Robert Weil.听

A warm winter was followed with rain that filled up the soil. Moisture that became absolutely crucial for Weil's vines in the summer. 听

Due to a cooler spring, bud-break happened on average. But it wasn't long until the Rheingau producer saw temperatures rise and their vines quickly grow. "Flowering was already 7 days ahead of average and by veraison we were 9 days ahead of schedule," he reports.

"Until middle of September, the berries did not just look gorgeous, they also tasted delicious. But unpredictably, the weather changed once more, and big rain came, but once again our 鈥淜iedricher Berg鈥� 鈥� the hillside vineyards of Kiedrich - fully delivered with its great drainage," the producer continues. "Thanks to this, we have been able to harvest loose clusters with perfect ripeness. This includes next to the dry wines also late harvest specialties just like our 34th consecutive vintage of Trockenbeerenaulese."

Optimism is high for the 2022 vintage

• Sunshine hours were double the average and rainfall was low.
• Importantly, the picking period was also relatively dry.
• Essex saw Pinot Noir fruit with 14% potential alcohol.
• More still wine will be made this year, including more red wine being produced.

Ridgeview

Vintage 2022: One of the biggest to date

2022 marked one of Ridgeview鈥檚 biggest harvests to date. 鈥淭丑别 fruit tasted exceptional. Lack of rain has made the yields slightly lighter, which has allowed more intensity and complexity in the berries,鈥� reports Simon Roberts, head winemaker at Ridge

view.

Roberts adds: 鈥淓xcitingly, it looks like a particularly good year for Chardonnay. Unlike most years, we picked our Chardonnay first due to such an unusual year with extremes in the weather, with some of the hottest and driest temperatures experienced.鈥澨�

鈥淭丑别 bunches look very clean, with weights variable in volume due to smaller berries than usual, with concentrated flavours. The sugars are excellent, particularly on the Chardonnay. Acidity is slightly lower than usual, which means very minimal chapitalisation was required, pleasingly.鈥�

Unlike many other vineyards at home and abroad,did not begin its harvest early.听鈥淭hat鈥檚 the secret with England,鈥� said Mardi Roberts, director of communications at Ridgeview. As a result, volumes for the estate are above average, at 500-600 tonnes.

Roberts concluded: 鈥淪o far everything we have had in is producing very complex flavours, reflecting on the length of our growing season, and the time the grapes have been able to remain on the vine, while the good weather has remained.鈥�

Balfour

鈥楨xpecting complex and interesting wines across the board鈥�

Owen Elias believes that we should be making more still Pinot Noir, as it鈥檚 truly one of the many things that English wine can do well. 鈥淵es, I repeat, we can make really good Pinot Noir. Just check out our Gatehouse 2020 and you will understand that even at a marginal 51 degrees north, with the correct clones, and careful handling in the winery, you can produce something very special.鈥�

鈥淭丑别re is a lot of excitement in our winery regarding this year鈥檚 harvest,鈥� Owen says. 鈥淏ut it鈥檚 not just Pinot, our still Chardonnays are shaping wonderfully too.鈥澨�

2022 is certainly going to be known as the year of the summer heat. After the heat, which did bring about a few drought concerns for the country鈥檚 younger vineyards, the rain began to fall in late August and early September. This is never good for disease pressure, but Balfour reports they were still able to bring in some really great quality fruit.

鈥淲hat was unusual about this year was that Chardonnay was ready to be picked before our Bacchus. This has never happened before,鈥� says Owen.

鈥淎lthough the rise in temperature, caused by global warming, has allowed us to ripen fruit in a way that wouldn鈥檛 be possible just a few decades ago. The subsequent 鈥榗limate chaos鈥� means that each vintage is unique with its own individual challenges.鈥�

Weingut Nittnaus听

Thank goodness for biodynamics

For Nittnaus, 2022 was possibly one of the driest years ever. The first half of the year saw practically no rain at all, resulting in slow growth but also no danger of fungal diseases. Some vineyards showed signs of heat and drought stress, with delays in ripening as a result, and with harvest starting at the end of August.

Small and loose bunches and berries, moderate alcohol, high concentration of colours and tannins, and enough acidity.听Despite the climatic challenges, Weingut Nittnaus reports a very good year and an immense satisfaction with the overall quality 鈥� which they credit to organic and biodynamic farming. 鈥淐over crops and compost permanently increase the water storage capacity of the soil,鈥� they explain.

Weingut Huber

A classical year in the Traisental

Farming in the Traisental region since the 17^th century, nestled in an idyllic location between the Alps and the Danube River, the Huber family benefits from the coolest climate in all of Austria, a premium location for white wines with a unique, mineral-driven style. This year, Huber鈥檚 vineyards have enjoyed a moderate summer with a healthy amount of rainfall (unlike most of the rest of Europe), and a great autumn with cool nights.听听

With a proven track record, Markus Huber is confident. 鈥淭丑别se conditions result in wines with elegance, brilliance and finesse,鈥� he reports. 鈥�We are very happy, another great vintage that truly reflects all the characteristics that our cool climate wines stand for!鈥�

• 2022 was one of the hottest and driest years on record (since 1931), and harvest was the earliest ever for some Port Houses
• Rainfall was 50-61% below average and temperatures were at record highs in several months. The Upper Douro saw temperatures above 34掳C for 28 days - 11 of which with temperatures above 40掳C
• Adaptability of the vines, winemaking, and an early harvest means ripe profiles with low acidity and moderate alcohol
• Overall volume is 20% down in Douro

Quinta de La Rosa

The two halves' harvest

鈥淲inter was relatively dry and warm, so the water table was still low coming into spring. We had good budding and flowering, and yields looked promising. But the summer heatwaves hit us badly," says Sophia Bergqvist, owner of Quinta de la Rosa. Wave after wave of hot weather arrived with cooler patches in between and temperatures were the highest ever; even the vineyards that were irrigated, suffered. This challenging build up to harvest resulted in an extreme uneven ripening in the vineyards with grapes ranging from very ripe to green.

鈥淭丑别 2022 鈥榁indima鈥� could be characterised as a harvest of two halves,鈥� she explains. 鈥淭丑别 first being hot and intense with a focus on picking quickly and flexibly, trying to work alongside the heat. The second half was less intense, following rain in mid-September.鈥�

What to expect from the 2022 vintage? 鈥淲hite wines were in general pretty good, albeit with slightly lower acidity than is customary thanks to the heat. Usually, the high temperatures experienced in 2022 would have meant wines with high alcohols, however, due to the challenges faced by ripening, the wines came out on the fresher and lighter side. The wines came out surprisingly balanced and expressive on both counts. However, due to the lower concentration, it will be a better year for Estate Red and lighter styles, rather than Reserva and Ports, which will see far lower volumes.鈥�

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Quinta do Vallado

One of the hottest and driest vintages of the past century

2022 was one of the hottest and driest years on record 鈥� since 1931. A winter, with very low听听 precipitation levels, was followed by an anomalous spring, with very high temperatures and continued lower than average precipitation. May and July were the hottest months on record in mainland Portugal and the very dry and hot weather continued through August and September.听

The harvest was long and uneven, with significant production losses in the drier areas with poor soils and good production in the cooler areas of the Douro, such as Baixo-Corgo, where Quinta do Vallado is located. The harvest started on 11 August in R茅gua with the Moscatel parcels and on 22 August in the Upper Douro with the reds. It was a very long vintage, with the last grape variety to be picked being Sous茫o on 28 September.

As for the quality and quantity, heterogeneity on one hand, and the incredible resilience and adaptability of the vines on the other, marked the 2022 harvest. Overall, there were no phytosanitary problems or generalised scald phenomena; the climatic conditions led to musts with low acidity and moderate alcohol content.听

There was a drop in production of approximately 30% in the Upper Douro, but in R茅gua (Baixo Corgo), production was quite good, registering an average drop of 13% in relation to 2021 (which was a great year), but remaining precisely at the same average as the last four years. In R茅gua, Moscatel and other white grape varieties such as Gouveio produced well above average.

The old vines, resilient and very adaptable, had, however, a general decrease in production, in a very 鈥榠ntelligent鈥� process of adaptation to the severe climatic conditions of the year. They are expected to produce great wines!

In the Northern Hemisphere, vintage 2022 was a challenging one, with most countries reporting atypical conditions throughout the year, as well as drought and extreme heat, mostly resulting in lower-than-average yields. But despite the climatic crisis, most growers are hailing 2022 as an exceptional and complex year.

Read our individual harvest reports for more details.

France

Spain

Italy

Portugal

England

Austria

Germany

• First estimates suggest the harvest will be between 13-21% larger than 2021 and more or less in line with the five year average.

• Vintage 2021 was 29% down on 2020 and 25% below the five year average. 2022 does not make up for the shortfall of 鈥�21; there鈥檚 still going to be pressure on price, particularly for whites, and Pinot Noir where demand remains very high and there is no remaining stoc

• Across many areas in France, it is a vintage marked by the early start to harvest, in some cases earlier or similar to 2003.

• Most regions were spared severe frosts apart from vineyards in the South West and Charentes, which were badly affected with spring frosts.

• Over the summer, there was a severe deficit of water, and very high temperatures that was a limiting factor on the juice in the berries, reducing yields.

Bordeaux

Hail and frost impacted nearly 10,000ha of vines in the spring months followed by extended periods of drought. Three leading AOPs 鈥� P茅ssac-Leognan, Pomerol and St 脡milion 鈥� allowed irrigation for the first time until 15 August. 听

Ch芒teau Figeac

A superb vintage

Despite the climatic challenges, 2022 is promising an exceptional vintage. 鈥淭丑别re is only one word for 2022 at Ch芒teau Figeac: unprecedented,鈥� reported Alexa Boulton, Commercial Manager at Ch芒teau Figeac. 鈥淓ven our cellarmaster since 1982, Jean Albino, has never seen such weather patterns leading to such a qualitative harvest. While vinification has just finished, tastings of the first lots already portend a superb vintage.鈥�

鈥淲e can attribute the resistance of the vines to several factors. First, the heat and drought arrived very early in the season, acclimatising the vegetation from an early stage rather than shocking it later in the season. Secondly, despite the high day-time temperatures, there was significant diurnal swing, with night-time temperatures falling by 20 degrees during the summer. Finally, Ch芒teau Figeac鈥檚 outstanding terroir played an important role, as our sub-soil of blue clay provided a constant source of water and coolness for the vines.鈥�

Ch芒teau Lynch-Bages

An exceptional vintage

鈥淚n a nutshell, Pauillac saw an early vintage 鈥� two weeks ahead of time, compared to the past decade鈥檚 average,鈥� said Pierre-Louis Arraud, Commercial Director at Ch芒teau Lynch-Bages. 鈥淲e had warm, sunny, and dry weather conditions from April to September. The result was small and very healthy berries, which achieved perfect maturity.鈥� Low yields have been reported, as well as exceptional phenolic richness, velvety tannins and a great acidity. 鈥淲e expect 2022 to be an exceptional vintage.鈥�

Burgundy

Reasonable outlook for both Chardonnay and Pinot Noir, although reds affected by lack of water in particular, reducing volume. The last full harvest was 2018.

Beaujolais harvest is around 30% down due to some isolated hailstorms and very dry summer, which reduced yields particularly for Beaujolais and Beaujolais-Villages.

搁丑么苍别

An early year ahead by at least 10 days, particularly towards the south, where there was a lack of water, but very good sanitary conditions for the vines. Some pressure on volumes of whites due to lack of juice in the berries.

Yields are looking to sit a little above the five-year average for the region in general, but around 10% down for Ch芒teauneuf-du-Pape, largely driven by drought.

Jaboulet

A beautiful vintage in perspective, in a unique climatic context

鈥淭his year, the heat and the lack of rain have accelerated the beginning of this historically early harvest,鈥� says Caroline Frey. 鈥淚ndeed, we started the harvest on August 11 with our Roussannes from Les Rocoules in Hermitage. After this particularly dry year, the few rains before and during the harvest were beneficial for the maturity of our grapes.鈥�

鈥淥n August 26, our Syrahs entered the winery. We harvested our Cornas village plot before continuing with our Hermitage. On August 30th, we climbed to the top of the M茅al, a majestic hillside, giving birth to our Hermitage La Chapelle.听An exceptional year in terms of drought and heat to finish with a harvest alternating good weather and rain without causing any sanitary problems.听A beautiful vintage in perspective, in a unique climatic context.鈥�

Provence

Reasonable outlook for Provence, but still an evolving picture 鈥� harvest should be in line with 5-year average.

Drought pressure, as with other regions, and some thunderstorms during harvest caused some challenges.

Ultimate Provence

Low yields, good crops

With the vines in perfect condition, the Ultimate Provence team has reported that harvest this year began in the latter part of August and continued until mid-September 鈥� a few days earlier compared to 2021. But unlike the previous year, the extreme drought and heat waves did not affect the quality of the wines in any way. According to them, the 2022 vintage is a very pleasant surprise and could be described as 鈥榮uper Mediterranean鈥�. This vintage is round, generous, pale and nicely aromatic, but unfortunately and on the other hand, the quantities harvested were affected this year.

Champagne

Palmer & Co

A promising vintage

While the harvest of 2022 began on 25 August in Champagne, the team behind Champagne Palmer waited an additional week before picking. The absence of disease pressure, the favourable weather and the good sanitary state of the grapes encouraged Xavier to be patient, and wait for the fruit to reach optimal phenolic and aromatic maturity.

鈥淭丑别 years ending with a 鈥�2鈥� continue to thrill us, after 2002 and 2012 we will have another great vintage!听Rainfall at the right time has allowed for excellent ripening, while maintaining perfect sanitary conditions,鈥� reports Xavier Berdin, Cellar Master at Champagne Palmer & Co. 鈥淭丑别 musts can present a rather low acidity in certain regions, a sign of a sunny year (the hottest year since 1961, with 20掳C on average).鈥�

But as always, their Montagne de Reims vintages stand out by offering a remarkable balance with a good acidity. 鈥淚t's still too early to make a judgement as tastings will really start in January, but I鈥檓 confident that this harvest will produce wines of very high quality.鈥�

Champagne Bruno Paillard

A smooth cycle

For Champagne Bruno Paillard, vintage 2022 has been shaped by a mild winter with little rainfall, followed by what is deemed as a 鈥榯ypical spring鈥�. Bud burst started mid-April, while flowering began in early June. Despite a few spells of drought during the summer, the rain was well-timed, especially in the Aube, allowing the vegetative cycle to run its course smoothly, allowing the grapes to reach optimum maturation in perfect condition.

鈥淭hanks to the location of our vineyards on moisture-retaining chalky soils, the vines were able to seek the water and nutrients they needed to flourish,鈥� explains Alice Paillard.

Bruno Paillard鈥檚 current vintage forecast relies on the fact that the distinctive characteristics of the different crus remains, despite the dominant impression of heat. Their tanks of varying size and 400 aged barrels will allow them, once again, to distinctly refine the unique character of each village, and grasp the potential of the 2022 vintage.

• 2021 was one of the smallest harvests in 10 years.

• 2022 is 10% down on 2021 at 31M HL.

• Widespread spring rainfall in March/April meant the forecast was for a good vintage of 45m HL

• ...but then a very hot and dry summer followed, with extreme temperatures and rainfall typically 50-60% less than the average.

• Some regions (Rias Baixas, Rueda) recovered with rainfall at the end of the summer to get good harvests.

• Quality is very good everywhere, with very good phenolic ripeness, concentration and colour extraction.

• Pricing will be upwards in all regions due to decreased production in some areas, with increased costs and demand in all.

Bodegas Bhilar

A challenging vintage with excellent results

鈥淎 common misnomer about Rioja is that it is sweltering hot in the summer,鈥� says David Sampedro, owner and winemaker at Bodegas Bhilar. 鈥淗owever, average summer day temperatures rarely exceed 87掳. When you look at the different subregions, such as Rioja Alavesa, where we are, the average high mentioned above is usually 5 to 8 degrees lower and our nights often dip into the low 50s, where a jacket is required. Although, a visit to the region in 2022 would have made you believe otherwise.鈥�

The unpredictability of climate change was ever present this year. Rainfall was average until May and, while Rioja鈥檚 summers are typically dry, this year the drought combined with extreme heat revealed an urgent sense for change. Navigating through a rare spike mid-May seemed to set the tone when temperatures reached 94掳. Then mid-June the temperature spiked at 100掳 for a day. In July, the temperature hovered around 99掳 for six days. And finally, in August the temperature reached 98掳 for five days. Temperatures didn鈥檛 fall overnight as usual, which caused the Consejo to report grapes with lower acidity readings in some areas.

What did this mean for Bhilar鈥檚 harvest? 鈥淲hile we toiled over the extreme heat and drought in the summer months, the resulting grapes brought good news; their health was excellent, and production was average,鈥� reports David. 鈥淎nd if another positive can be found, we saw fewer applications of treatments from our conventional neighbours.鈥�

A normal year for Bhilar sees harvesting of parcels based on altitude and grape variety. But curiously, this year, Bhilar harvested based on soil types.

Rioja Alavesa is composed of limestone soils. Vineyards with shallow topsoil and sandy characteristics were brought in first, as they were most effected by the drought. These vineyards had a lower yield in general. The vineyards with silt and clay soil structure are more adapted to drought conditions, therefore coped better and were the last to come in.

鈥淥ur wines spontaneously ferment, so we were nervous this year as dry years often provide less yeast on the grape and fermentations can run slower. Rather, this year had us on our toes never knowing which tank would be bubbling over the following morning,鈥� David says.

鈥淎ll is well that ends well, and despite the prolonged torment of drought and heat, we had an excellent harvest, healthy grapes, average production, and great balance in the grapes with fruit, structure, tannin and acidity.鈥�

Vivanco

Acidity on the fall

The beginning of the 2022 growing cycle arrived a little later than in previous years, due to the听intense cold at the end of the winter. Both听flowering and fruit set were extraordinary, particularly with the Garnacha variety, which is typically more fragile compared to other varieties.听

From June onwards, heat summation was significantly higher compared to the previous year, resulting in accelerated ripening and bringing forward the harvest 鈥� almost two weeks ahead of 2021.听While summer water stress led to a lower berry weight in all varieties, by the end of the听season, it seemed to have stabilised. Grapevines and grapes were in pristine condition, with less compact听clusters and no sanitary problems.听

The extreme summer temperatures resulted in a significant reduction in acidity, with听lower values than those of the previous season. As for the quality of the wines, it is still too early to听make an assessment, but all indications are that they will be very good, and an improvement on previous years!

Alvear

A turbulent vintage

Much like many other regions, Montilla鈥檚 vineyards suffered from extreme heat in June, making it difficult to predict ideal harvest times. It also caused the photosynthesis to nearly shut down, at one of the key points of harvest. 鈥淭丑别 vines shut down in June for about two weeks and that basically gave us a full seven weeks of harvest,鈥� reports Alvaro Ruiz, Export Manager at Bodegas Alvear.

鈥淩ipening was uneven and unreliable, with the valley floor vineyards struggling to reach alcohol potential, with little acidity left.鈥� In addition, vineyards planted on hillsides showed shrivelled grapes and ongoing veraison simultaneously. 鈥淚n the end it was a matter of waiting and accepting much lower yields.鈥� Even though harvest started two weeks later, and with yields down 35% compared to the previous year, Alvear鈥檚 high-altitude vineyards produced brilliant fruit, of incredible quality, health and component percentage.

In Extremadura, temperatures were not as extreme, and harvest was moved ahead by a mere week. And even though ripening was uneven, the fruit鈥檚 acidity was not affected, rendering a healthy year with average weights.听听

So, what can we expect for Alvear鈥檚 vintage of 2022? 鈥淎ll in all, for the reds (La Zarcita and La Raya) in Extremadura we expect very good to excellent vintage wines, given the way we selected fruit and were able to pick over longer periods,鈥� says Alvaro. 鈥淚n Montilla, the dry table wines will be outstanding, as we decided to save the hilltop vineyards鈥� fruit just for them. We will have less volume in general, but I鈥檓 quite happy with what we were able to accomplish in the most challenging vintage we鈥檝e had since I鈥檝e been here.鈥�

Castro Martin

Not an easy one 鈥� but showing great promise

Despite a challenging harvest, and with their 2022 Albari帽os still a long way from being finished, Cuatro Rayas is hailing 2022 as an exceptional year, with the team reporting a 鈥渨onderful soft floral, fruity scent,鈥� emanating from their brand new tanks.

鈥淚t was another atypical season in 2022, as it has been in a number of recent years.鈥� A surprisingly dry winter kept the viticultural team on their toes, as this is the time of year to 鈥渢op-up their water table鈥�. Thankfully, spring saw an abundance of rainfall, with cool temperatures, bringing to the soils and vines the humid conditions it needed.

Despite the dry winter, alternating periods of warm and wet conditions during the growing season resulted in what is known as vine vigour 鈥� when the vegetation grows exceptionally quickly. From July and into August, abnormally hot conditions put vines under stress from the heat and lack of water.

鈥淎s we approached harvest time, in early September, the weather changed.鈥� What could鈥檝e been a disaster was welcomed with open arms in 2022. Heavy rain was followed by the Atlantic鈥檚 fresh breeze, providing the fruit with much needed hydration which, thanks to the extremely healthy nature of Castro Martin鈥檚 bunches, their grapes were able to absorb water without any apparent damage, or disease.

Las Moradas de San Martin

A hotter-than-average vintage, with exceptional results

Following the trend across the Northern Hemisphere, harvest started two weeks earlier than usual at Las Moradas de San Martin. The higher-than-average temperatures started in May, which, combined with frequent heat waves, led to early ripening, forcing the winery to start harvesting its Albillo Real much earlier than usual. The grapes were harvested by hand at dawn, and even though this year鈥檚 harvest period was shorter than usual, the yields are similar to those of previous years.听听听听

鈥淎 summer that can be described as extremely dry and hot, with several heat waves and hardly any storms, combined with above average temperatures that sped up the ripening process鈥�, notes Isabel Galindo, oenologist of Las Moradas de San Mart铆n.

鈥淲e handle our Albillo Real using only organic methods, and these traditional, artisanal methods give us that touch of authenticity and quality, while allowing us to work with low yields and perfectly healthy grapes,鈥� explains Isabel. As a matter of fact, this Madrilenian winery has been working since 1999 to recover this scarcely found autochthonous variety. It鈥檚 grown on high altitude plots, in unique terroirs using goblet training and dry farming methods, which give this wine its unique qualities.听

Their Garnacha鈥檚 yield was similar to previous years, only with a slightly lower weight per cluster due to the scarcity of rain 鈥� but without affecting the overall quality, thanks to the brilliant veraison experienced in spring. Las Moradas de San Martin also expect exceptional quality coming from their high-altitude plots, which have sandy, rocky granitic soils. 鈥淭丑别se factors will give us the opportunity to produce well-rounded, flavourful wines for this 2022 vintage,鈥� according to Isabel.听

听

Llopart

A year of splendid clusters

The 2022 vintage saw Llopart embark on an early harvest, that lasted from the first days of August until mid September. It is the earliest harvest ever registered by the producer, due to dry weather and scorching temperatures.

鈥淚t was a year of very little rainfall,鈥� said XXX? Despite this, the altitude at which their vineyards are located, surrounded by a Mediterranean forest, provided the thermal contrast between day and night, optimal for the grapes to achieve the perfect level of ripeness.

There is a great deal of respect for the gradual ripening at Llopart. Hand-picking, the team started by harvesting Macabeu, which this year displayed smaller berries compared to the previous period, but of excellent quality. The Xarel-lo, on the other hand, showcased a great capacity for resistance and adaptation to extreme weather conditions. These were followed by Mont貌nega, Monastrell, Garnatca and Sumoll, all grape varieties and characters of the producer鈥檚 谤辞蝉茅s.

• Total Italian harvest is estimated to come in at 50.27 million hectolitres, which would make the harvest 2.6% up on five-year averages, and roughly in line with last year鈥檚 harvest.

• 2022 was the driest year in Italy since 1800.

• Compared to the average of the past 30 years, precipitation fell by 46% during the Jan 鈥� July period.

• The worst was averted thanks to some rain in August, which refreshed the vines 鈥� where harvest wasn鈥檛 already underway.

• Irrigation where possible was important in maintaining yield, as were vineyard practices.

• Dry farming could be consigned to the history books in several of Italy's premier wine regions e.g. Barolo.

• It was an overall early harvest.

Bibi Graetz

Higher altitudes, higher quality听

In 2022 the growing conditions were characterised by higher than usual average temperatures and more drought. The vines did a perfect job resisting the heat and the drought, in fact, the harvest even started 10 days ahead of the usual pace, generally showing even higher quality and quantity of grapes. The lack of summer rains protected the grapes from moulds and diseases. Luckily, the rains of early September allowed to prolong the maturation of phenolic compounds.听

Bibi Graetz鈥檚 approach to having older vines on higher altitudes plays a crucial role at times like this. More experienced rooting systems allowed the vines to resist the heat and the drought, while higher altitudes ensured cooler temperatures and enough time for maturation.听

Conte Vistarino

Saved by the soils 听

The 2022 vintage was characterised by a long phase of drought that began in the spring 鈥� the driest spring of the past 20 years.听Despite this, there were no excessive problems of water stress thanks to the natural conformity of their soils (different types of clay, which retain water) and the strong nocturnal temperature range.听听

The cultivation practices carried out in the vineyards from the early stages of vegetative growth were decisive to counteract water scarcity, while topping during summer was reduced to a minimum.

Conte Vistarino has seen an anticipation of the ripening of the grapes in some areas. The Pinot Noir harvest for the sparkling base began on 10 August to preserve the acidity and pH. 鈥淓ven if the production is slightly lower than in 2021, the grapes were perfectly healthy and we expect an excellent level of quality," says Ottavia Vistarino, owner and winemaker.

Waiting until the end of August for the harvest of the reds, here too expectations are excellent thanks to the late showers in mid-August.听听

Riesling did not suffer from drought, maintaining a good acidity / sugar balance and presenting grapes in excellent condition; perhaps one of the best vintages ever. 鈥淭o summarise, Conte Vistarino experienced a complex vintage, less productive, but with a high quality of grapes.鈥�

听

Suavia

Expecting rich and expressive wines

The 2022 harvest started across Trebbiano di Soave about a week earlier than in previous years, in the very first days of September, due to a particularly hot and dry summer that led to an early ripening of the grapes. And by Mid-September the region welcomed rain, finally interrupting the prolonged drought.听

The almost total absence of rain during the summer limited the spread of diseases, favouring the conditions for the grapes to grow in perfect health. But at the same time these dry conditions have also limited the growth of the bunches, which were drier and lighter compared to those of a less dry year.

The result is a drop in yields, which the Suavia team estimates at around 20% compared to the previous year. 鈥�Emergency irrigation, which is present in most of our vineyards, during the summer was of vital importance for the vines and to guarantee the quality of the grapes,鈥� explained Alessandra Tessari. 鈥淚n general, we can say that 2022 was a good harvest; even if the acidity levels were slightly below average, we still expect very rich and expressive wines.鈥�

Vietti

Full-bodied wines with excellent long-term ageing potential

鈥淭丑别 2022 vintage will be remembered as one of the earliest and most surprising of all,鈥� says Elena Vietti. With harvesting concluding in October, Vietti saw their vines, planted in Langhe, showing unrivalled capacity for adaptation.

鈥淯nusual weather was seen right from early winter, when temperatures were mild and there was a shortage of rainfall.鈥� Despite the lack of water reserves in the ground, the good weather in spring helped to offset the early plant growth and register bud break at a standard timing for all varieties.

Compared to previous years, high maximum temperatures marked the end of May lasted throughout June, and, along with the low amount of rainfall, they brought a new acceleration in the physiological development through to flowering.

鈥淭丑别 month of July听 saw听 a听 continuation听 of the听 trend听 of听 fine weather听 and听 high听 temperatures: the vines adjusted on their own to the low availability of water, showing less vegetative growth and smaller听 clusters,鈥� reports Elena. 鈥淥n the other hand, no fungal issues were seen, and vineyard management proved to be relatively straight forward.鈥�

Thanks to the vineyard team鈥檚 expertise, the careful management of the foliage and canopy provided the necessary shade for the grapes, preventing any damage听 associated with burning due to direct sun exposure.

Excellent quality was reported,听 whereas the situation with regard听 to听 yields听 was听 very听 mixed: while听 production听 was听 on average without green harvesting, in some of the hotter, more southerly-facing areas it was lower.

So, what can we expect from Vietti鈥檚 vintage of 2022?

• The Dolcetto and Barbera grapes were well-balanced, with especially the latter maintaining freshness despite the summer heat.听

• Once again Nebbiolo shined through, adapting perfectly to the climate conditions. The berries were smaller than usual. Vietti is expecting a good extraction of tannins and aromatic substances, partly due to the excellent potential alcohol content, which helps听 the听 process听 during听

According to Elena, 2022 will be marked by full-bodied wines with excellent long-term ageing potential, as long as attention is paid when reserving the acid profile during vinification.

Continuing our 鈥楳eet the Ch芒teau鈥� series, we stay on the Right Bank, finding out more about Ch芒teau Figeac in 厂补颈苍迟-脡尘颈濒颈辞苍. Part of our ground-breaking Bordeaux Collection, Figeac is one of the 14 Premier Grand Cru Class茅 in the region.

厂补颈苍迟-脡尘颈濒颈辞苍

Steeped in impressive history, Ch芒teau Figeac is one of the longest-known estates in Bordeaux, with the Figeacus family giving the place its name in the second century. The 厂补颈苍迟-脡尘颈濒颈辞苍 appellation was first officially classified in 1955 and is regularly amended 鈥� with the most recent revision of the classification in 2022.

Quoting summary of 厂补颈苍迟-脡尘颈濒颈辞苍 in her masterful 鈥業nside Bordeaux鈥� book: 鈥淪tunning and frustrating in equal measure, this appellation鈥檚 wines vary from fragrant and delicate, to austere and thrillingly mineral, to voluptuous, powerful and heavily oaked. It鈥檚 hard to think of any region in the Bordeaux with quite so many different styles, partly due to terroir and partly due to winemaking choices.鈥�

The place

Jane writes: 鈥淭丑别 Manoncourt family arrived in 1892, but Thierry Manoncourt 鈥� who took over in 1949 and died in 2010 鈥� was the first to live here full-time, and it was he who really set about establishing Figeac as the 鈥榚qual鈥� of its neighbour Cheval Blanc.鈥�

These neighbours share numerous terroir similarities. On the border of Pomerol, Figeac has large areas of gravel set across three outcrops 鈥� ranging from shallow layers to sites where it reaches seven metres deep.

鈥淢anoncrout was one of the first owners on the Right Bank to carry out serious terroir studies; as a result, he planted high levels of Cabernet,鈥� Jane writes. 鈥淭丑别y have replanted extensively over recent years, aiming to reach a field blend of 40% Merlot, 40% Cabernet Franc and 20% Cabernet Sauvignon. Planted in 1921, the most venerable vines are close to a century old; while the overall average is closer to 40, with new plantings made through massal selection.鈥�

In the cellars

Jane notes that Manoncourt was one of the first on the Right Bank to use stainless steel tanks to vinify his wines in the 70s. The wine today is aged entirely in new oak, with fermentation in both wood and stainless steel.

No stranger to change, a renovation of the cellars, tasting rooms, barrel-cellar and reception was completed in 2021. This new, 5,000 m虏 semi-underground winery is equipped with custom made stainless steel and wooden vats. The summit of elegance, innovation, and precision, designed to meet the High Environmental Quality standards, it also offers visitors two light and airy tasting rooms. Want to see for yourself? .听

Despite these renovations, 鈥淟uckily they have left the 24ha of woodland, lakes, bamboo garden and park pretty much untouched, ensuring that this is one of the most beautiful centres of biodiversity in Saint-Emilion,鈥� Jane writes.

In 2013, their 54ha were listed as a 鈥渘atural wildlife reserve鈥�. Ch芒teau Figeac committed to ISO 14001 certification in 2015 under the first Environmental Management System for the Bordeaux vineyard and has also gained Level 3 HVE High Environmental Value certification.

鈥淲e do not dissociate people and their dignity from vine growing, the environment and our living and built heritage. They are all part of the same thing. There is no other estate like this one, where so much history is bound up with notable figures, an exceptional terroir, a great wine, a culture in its own right and an art of living in which hospitality is ingrained, while at the same time being a well-run business. Nothing is clinical, everything is authentic,鈥� says Fr茅d茅ric Faye, managing director at Figeac.

The wines

鈥淔igeac has always been a more subtle, classic style of 厂补颈苍迟-脡尘颈濒颈辞苍 than many of its neighbours, but recent years have seen the texture and tannic power amplified, without losing its signature,鈥� Jane notes.

鈥淒eciding the blend is one of the most exciting events of the year,鈥� says Jean Albino, Ch芒teau Figeac鈥檚 cellar master. 鈥淚t is the moment of truth, when we encounter what the estate鈥檚 parcels, in their infinite variety, have yielded. It takes several weeks.鈥�

鈥淓ach year, our mission is to take what nature has given us and create the year鈥檚 wine, like a composer with a musical score or a painter with a canvas,鈥� says Romain Jean-Pierre, technical director at Ch芒teau Figeac. 鈥淲e work as a team, without preconceptions about any particular parcel, drawing on our detailed knowledge of the terroir and the history of previous vintages, guided by our immense respect for the Figeac style. And it is the family who ultimately approve our choices.鈥�

We currently have very limited amounts of Petit Figeac and Figeac available 鈥� but keep an eye on our Fine Wine list, subscribe to our weekly newsletter, and get in touch with the team for any special requests at finewinetrade@bibendum.co.uk.

In a post-pandemic era, life has seemingly returned to normal, leaving behind virtual tastings and DIY cocktails. But between balanced wellness and conscious convenience, drinks trends and the way people consume alcohol are shifting.听

Looking ahead to what the New Year might have in store for the UK On Trade, we take a look at the top wine and spirits trends for 2023 and what they mean for the hospitality industry.听Here are 黑料网鈥檚 top 10 trends powered by :听

1. Champagne

2022 was the year that Champagne got its sparkle back in the UK, value sales in the on-trade were up 2% on 2019, an impressive performance given total wine value was down 17% and the all-important Christmas period was lost to last-minute lockdowns. In 2023, an emerging trend will be grower and neo-n茅gociant Champagne. A movement that has gained momentum over the past few decades, it now appears in at least one out of 2 MODE-tracked restaurants. Grower Champagne, harvested and produced by those who own the vineyards, and neo-n茅gociants, grower turned n茅gociant, showcase the diversity of styles as well as the vast array of terroirs found within the region. With drinkers able to choose from a wide range of flavour profiles, clean and light to round and fruity, demand for grower/neo-n茅gociant Champagnes is likely to continue to gather pace.

Sources: MODE Wine 2022, CGA MAT to 10.09.22

2. Lambrusco & red fizz

Lambrusco looks set to make a comeback. The fruit-driven lightly sparkling (frizzante) red, originating from Emilia-Romagna and Lombardy in northern Italy, is now listed in 1 in 5 trendsetting restaurants and wine bars. Ranging in style from dry to sweet, it is dry expressions made with the Salamino or Grasparossa grapes that have been spotted on MODE menus, offering red fruits with violet (Salamino) or peppery (Grasparossa) notes. Opinions divide on Lambrusco: whilst 27% of UK consumers have tried Lambrusco and want to drink again, 33% are not interested in drinking it again. A younger drinker will drive the resurgence, 48% of 18-45s are open to Lambrusco! Pink fizz is having a moment, is it time for red fizz to get in the spotlight too?

Sources: POURTRAITS survey October 2022, MODE Wine

3. English red

Whilst most Pinot Noir plantings go into making English Sparkling, after an excellent 2022 harvest and an increasingly warmer climate, English red is one to watch. Currently listed in 15% of MODE venues, English Pinot Noir or field blend reds are typically elegant and bursting with red cherry notes. Production is low: whilst UK wine delivers over 拢21 million in the on-trade, just 6% of value is driven by red wine, up from 4% in 2019. Limited supply means this trend will hit the premium end of the market first. Consumer appetite is there: 75% of red wine drinkers are interested in drinking English still wine.

Sources: POURTRAITS survey October 2022, CGA MAT to 10.09.22

4. Indigenous grapes

Catering for experimental wine drinkers who love to try something off-the-beaten-track, there has been an increase in indigenous grape varieties from across the globe listed in trendsetting MODE venues. Examples include Godello and Sumoll from Spain, Xinomavro and Assyritko from Greece, as well as native grapes from Eastern European origins including Turkey, Hungary, and Georgia. Venues listing lesser-known grapes should consider offering by-the-glass, and clearly communicating the style of wine, to encourage trial.

Additional stats:

• Wine MODE 2022 saw a range of indigenous grape varieties listing increase vs. Wine MODE 2019:

  • Greece 鈥� Xinomavro (+70%) Assyritko (+45%)

  • Jura and Savoie 鈥� Jacquere (+175%), Savagnin (+63%), Trosseau (+150%)

  • Spain 鈥� Godello (+83%), Sumoll (+15%)

  • Sicily 鈥� Grillo (+225%), Nero d鈥橝vola (+50%), Zibibbo (+433%)

5. Manzanilla

Lighter in style than a fino sherry, number of Manzanilla listings have almost doubled and is listed in at least 1 in 3 MODE restaurants. Consumers are appreciating the dry version of sherry from the town of Sanl煤car de Barrameda which, given its proximity to the sea, takes on a saltier flavour profile than Fino.

6.听 Macvin de Jura

As consumers take an interest in the Jura (Wine MODE 2022), they are also taking an interest in the traditional sweet and foritified wine from the area 鈥� Macvin du Jura. Listings have doubled in MODE restaurants since 2019.

7. South African straw wine

While Vin de Constance is a mainstay in South African dessert offering, listings of straw wines from South Africa are growing. Made from grapes dried on straw mats, the grapes are harvested when they still retain a bit of acidity, so the drying process concentrates both the sugars and the acidity in the grape resulting in a balanced dessert wine. South African Straw wine appears in 1 out of 10 Wine MODE restaurants.

8. Asian Spirits and Liqueurs听

Asia continues to inspire cocktails in MODE trendsetting bars; 82% of bars offer cocktails containing Asian ingredients. Japan continues to be the front-runner when it comes to influencing spirits and cocktails, although we expect to see further diversification in origins over the coming year as goods from South Korea become more popular. Japanese sake remains popular, found in 27% of MODE trendsetting bars. Shochu, a distilled beverage from Japan, now appears in 18% whilst Umeshu, a Japanese plum liqueur, appears in 14%. Japanese whiskey is now found in 70% of MODE trendsetting bars whilst Taiwanese whiskey is now found in 3 in 10. Gins from Japan, Korea, Philippines, and Singapore have also been spotted on menus. Soju, a distilled beverage from South Korea, is likely to become more popular in the coming year with 38% of under-45s saying they would try it.

Sources: MODE Spirits 2022-23

9. Saline flavours

Half of MODE trendsetting bars offer a saline cocktail, with 9% of under 35s enjoying salty flavours in cocktails. Trend-setting bars continue to explore the flavours by looking away from table salt to achieve salinity. Seaweed has proved to be a popular alternative to traditional salt, found in 14% of MODE trendsetting bars. Alternative salts such as grasshopper salt, green salt and worm salt have also been spotted on menus too as consumers push the boundaries.

Sources: MODE Spirits 2022-23, PROOF POURTRAITS听Oct 22

10. Smokey/Woody Cocktails

Smokey cocktails can be found in 32% of MODE Trendsetting bars with woody cocktails found in 36% of bars. Smokey flavours have been derived from smoking the cocktail itself, as well as smoked spirits, smoked salts and even smoked milk. Woods such as cedar, oak and pine have been used as well as palo santo from South America to produce woody flavours. Mezcal offers a smokier alternative to tequila, and its popularity has grown as a cocktail ingredient and beyond. It is now found in 82% of MODE trendsetting bars in 7% of cocktail listings.

Sources: MODE Spirits 2022-23

Much like sustainability and natural wine, the term 鈥榦ld vines鈥� is dangerously close to becoming a buzzword. And much like sustainability and natural wine, when using old vines as an attribute, one should be aware about whether the use of it lies solely on attaining a certain type of premium, or if there are sincere practices that they are engaging in. This is because, not only are old vines about preserving our past, but they are also important in creating a sustainable future. To begin to understand the value of these viticultural treasures, we take a deep dive on the subject.

While quality is not an isolated factor, good wine made from old vines is other worldly, for it has qualities that no other wine has. Steeped in history, old vines allow winegrowers to start off with the most wonderful raw ingredients. And as the challenges of climate change make themselves ever more obvious, old vines come into their own, showing extreme resilience as they withstand extreme heat and drought, compared to younger ones 鈥� making them so much more sustainable. But let鈥檚 start from the beginning.

How old is old?

Defining old vines represents a challenge on its own 鈥� and to be clear from the outset, there is no official legislation to what can be defined as such. Vieilles vignes, old vines, vinhas velhas, and other equivalents, are terms that can be used on labels to indicate that the grapes for the wine in question were harvested from old vines. But how old is, in fact, old?

We should start by thinking about the course of a vine鈥檚 life, and how at a point in time they are considered mature 鈥� generally from 40 years old. Showcasing how variable this exercise is, Sarah Abbott MW, co-founder of the 鈥� a non-profit organization, galvanising a global movement to nurture and value great old vines, and their听wines, 鈥撎�believes that vines can be considered old from when they are 35 years old.

For the team at , on the other hand, old vines are slightly older. 鈥淲e [at Jaboulet] often speak of old vines when they are more than 60-70 years old,鈥� explains Caroline Frey. 鈥淗owever, for a vine to become old, some important conditions must be combined, and the quality of the terroir is an essential one, as well as the respect of the sap flow from grafting to the pruning.鈥�

Do old vines produce better wine?

The short answer is yes鈥� and no. Old vine age alone doesn鈥檛 contribute to quality. At the same time, the most famous wines in the world are made from old heritage vineyards, and studies revealed that wine made from these gnarly, woody individuals are more complex, intense, and harmonious on the palate.

Seemingly straight forward, the premise of the quality of old vines鈥� wine often lies on a falsely simplistic train of thought 鈥� that old vines result in lower yields and greater concentration of flavour. When in fact, there鈥檚 a lot more to it, namely on the viticulture front. Something Sarah explains quite clearly. 鈥淚t is not just about the vineyard being old but also the grape variety being planted in a place which is adapted to the environment. In equal measure, it is about it being healthy and tended appropriately. And naturally, the wine must be well made.鈥�

鈥淩esearch suggests that there is a moderated yield defect, but one that is not automatic. If you have health in your vines there is no reason they鈥檇 lose vitality. Instead, it鈥檚 more about composition, balance, and fruit. Old vines achieve a perfectly balanced yield when the grower adapts their pruning methods, allowing them to grow into their own space, and to develop their woody depth and girth,鈥� she continues. 鈥淭丑别 current concern of maintaining these old vineyards, has led to a complete re-evaluation of effective pruning. Soft pruning 鈥� where you don鈥檛 cut into the vine as much, allowing it to spread and look like a little tree. By doing that, the vine stays strong, is less susceptible to trunk diseases and it鈥檚 been shown that it can bring the yield back up.鈥�

One thing is true 鈥� with age comes wisdom, and the studies done around old vines have been uncovering results nothing short of amazing. Located on thin soils, in the dry 搁丑么苍别 Valley, the vines of Domaines Paul Jaboulet Ain茅 are forced to draw water and nutrients deep down to feed themselves and bring the grapes to perfect maturity. 鈥淚t is said that the older the vines are, the deeper their roots go into the soil. They then develop better control of their environment and water regulation,鈥� says Caroline. Something that was perfectly illustrated in 2018, when the Jaboulet team dug several soil pits about 2 meters deep in the heart of their iconic plots to analyse the planting of the vines. 鈥淭丑别 results amazed us! We observed a deep and incredibly hairy root system allowing the vine to take in water and nutrients.鈥�

And with soils composed of several layers, rich in various nutrients, the deeper the vine dives into the heart of the terroir, the more it will be nourished, bringing more complexity and structure to the wines. This explains the presence of a certain flavour profile and complexity associated to old vines 鈥� something that is as clear as it is (almost) unmeasurable. According to the Master of Wine, 鈥渏ust as you can鈥檛 trace minerality, you can鈥檛 trace vine age directly鈥� but you know it鈥檚 there. What I find in old-vine wine is a kind of depth that is not necessarily about concentration, nor is it manipulated. It is one that I find layered through the palate.鈥�

鈥淭丑别 wines have a real vitality, and a beautiful balance. This has been brought out by research done comparatively on wine made from old vine grapes vs wine made from younger vine grapes. And what that research has shown is that old vines provide grapes with better balance, displaying higher acidity, lower pH, and high concentration of isocyanines, as well as a very good dry extract,鈥� she explains.

It is worth noting that this same study also revealed that when it came to sensory analysis, comparative blind tasting of wines made from these two different parcels 鈥� old vs young 鈥� old vine wines were statistically, relevantly!, rated as having more complexity, intensity, and harmony on the palate.

Genetic resilience 鈥� and value

When it comes to old vines, it is just as relevant to talk about genetic identity as it is to talk about their age. Faced with the evolution of a hot climate, old vines adapt better and are more resistant, with Jaboulet reporting that they observe less vine mortality and a higher quality of wine.

Which brings us to something that simply cannot be disregarded; the fact that old vines are better equipped to face climate change. Most old vines around the world are dry farmed, having the capacity to endure drought and climatic stresses, surviving both bitterly cold winters and dramatically hot summers. An old vine is self regulating, thanks to its memory of past seasons.

As the arcs of genetic diversity and adaptation, old vines are being increasingly used by producers to create what are called 鈥榟eritage cuttings鈥�. By doing so, growers can retrieve the adaptations that they鈥檝e made over the years to cope with periods of drought, or periods of cold, or simply adapting to the soil they were planted on, transferring the genetic information on to offsprings.

But for some, it goes even further than that. It鈥檚 a quest for utmost quality. The ENTAV (National Technical Establishment for the Improvement of Viticulture) has been working on clonal selection since the early 1960s. Their first objectives were to identify productive individuals or individuals making grapes more concentrated in sugar, colour, and tannins. 鈥淭丑别 plantings made with these selections have standardised the wines and the sugar-producing selections are becoming problematic with the evolution of the climate,鈥� says Frey. 鈥淥ur old vines predate these selections and their genetic diversity provides aromatic diversity.鈥� Which is why, for Jaboulet, the genetic heritage of their vineyards is crucial.

They put careful work into preserving it through massal selections of their old vines with which they created a Syrah Conservatory. Each massal selection is obtained from different strains of the same plot, often over 70 years old, and guaranteed to be not from clones. A way to significantly improve the quality of their harvests while contributing to the preservation of genetic diversity within the vineyard, preparing for the future, and their next plantings. Luckily, some of their oldest vines are over 100 years old, rooted on the incredible terroirs that grow the renowned wines of Hermitage La Chapelle (M茅al, Bessards, Murets, Rocoules), Crozes-Hermitage 'Domaine de Thalabert' (the historic wine of the House), and Crozes-Hermitage 'Domaine de Roure'.

The muse effect and shaping the winemaking philosophy

Old vines and the culture they represent 鈥� the story they embody 鈥� serve as an inspiration to some of the greatest winemakers. 鈥淭丑别re鈥檚 something special in how talking about old vines cuts open the viticultural, farming heart of wine, that makes it very human and very relatable.鈥澨� A marketing expert in the world of wine, Sarah emphasizes the important role that communication and storytelling has in the old vines category, giving a cue to a very important message, regardless of which side of the market you鈥檙e at: sustainability.

鈥淥ften in wine we struggle to talk about viticulture and the impact of decisions in farming, and what that means for the environment, for the community and all the angles of sustainability. You start by thinking about the fact that, for example, a particular vineyard has been planted by the current owner鈥檚 great-great-grandfather, when all he had was his agricultural wisdom, a strong back and hope!鈥�, Sarah chuckles. But her message is clear 鈥� and seriously accurate. 鈥淭his is when we realise that we鈥檙e talking about an approach to farming which is sustainable to its core. One that considers the environment, the community, and the economy.鈥�

And so, in her own words, old vines attract the most sensitive, visionary, and connected winemakers. Winemakers that are undeniably committed to sustainable practices, and who are either great growers, or very much engaged with the viticultural side. Promoting a unifying effect in the industry, this includes producers of all different scales and sizes 鈥� from artisanal makers to increasingly larger corporations.

An example of this is Masseria Borgo dei Trulli, a 53-hectare estate divided into several plots, farmed organically and largely located in the production area of the Primitivo di Manduria. But more than a wine producer, Masseria Borgo dei Trulli is a guardian of local heritage including art, culture, and old vines, managed using an innovative and sustainable approach.

Spearheaded by Alessandro Michelon, an old dis-used Masseria and a vineyard of traditional old Apulian Alberello are at the heart of the highly innovative project, located in Roselle, an area with an thousand-year history of vine-growing. The Alberello training system is one of the oldest vine growing practices in warmer areas, a labour-intensive form of vine cultivation of millenia ago and one that requires manual care for every plant. The continuous and meticulous pruning, combined with optimum aeration and maximum light, ensures grapes of the highest quality, while the close proximity of terrain allows an exchange of heat, ideal for the听ripening of the fruit.听

Masseria Borgo dei Trulli鈥�s efforts in preserving its heritage goes further than their rows of vines. The use of stones as an architectural element strongly characterises the appearance of the local countryside, and the dry-stone walls found bordering the estate are testimony to this ancient technique, with MBdT working tirelessly to recover and restore these features.

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