Before the Christmas break, there are still a few vital jobs left to do in the winery. If ferments have finished, then stabilising with SO2 is recommended. My preference is the powder form as I can be more exact with Potassium Metabisulphite figures, however, the liquid solution is great as it is pre-mixed and easier to use. I combine ...

Vineyard After a cool start to the growing season, the vines at Renishaw Hall are starting to catch up and we are now entering full flowering across the vineyard. This is a key time of year for us as heavy rain now can damage these flowers and lead to uneven fruit sets that will affect the quality and quantity of the vintage. We’re busy ...

There are few better places to be than the vineyard in the first warm spring days of the year, with the warmth signifying renewed growth and moving towards flowering and, ultimately, fruit. At this stage in the year, considerable time and expenditure in getting the vineyard in the best possible shape is necessary, prior to sap rising in the ...

For many, January has become a month that they try and see the back of - with dry January and the bank balance attempting to perform a regain after spending more than usual in December. Unsurprisingly as a drinks producer, this is not my mind set and instead, January is a month about planning and setting goals for the year. The vineyard is no ...

Following the completion of fermentation and malolactic fermentation (MLF) wines will start to clarify on their own. If this occurs slower than you may want, you can also consider filtration as a means of clarifying, however when you do come to filter do ensure that the wines are stable, as you don’t want to filter more times than is ...