After a healthy flowering and a good first halve, we had a nice warm run into February following cooler conditions. This helped the grapes to retain their acidity and fruit flavours.

Harvest and winemaking

All of our grapes were handpicked over a 3 week period. Then the wines had between 14 to 21 days on skins with an average of 15% whole bunch. Most of the wines are fermented with indigenous yeast from the vineyard.

  • Jeremy Hyland - Vigneron at The Wrekin Vineyard

    Jeremy Hyland

  • Rowan Langdon - Winemaker at The Wrekin Vineyard

    Rowan Langdon

  • Harvest crew

    • Rennie, Patsy & Vinecraft Team