The growing season was hotter than usual and faced difficulties with two heavy rainfalls, followed by a long period of moisture that required a quick harvest.

Harvest and winemaking

All of our grapes are handpicked over a 3 week period and included the first year of our new 828 and 943 clones. The wines had an average of 22 days on skins with an average of 10% 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