The English wine production scene appears to be going from strength to strength, with one estimate from a leading consultant that there are over 1,000 individual vineyards in production. So far the buzz has all been about sparkling wine, with England famously enjoying similar growing conditions, and in some cases soils, as Champagne. But a couple of different recent studies have suggest that climate change will fairly rapidly make England just as suitable for production of still wines. As a rule of thumb, grapes for still wine require more ripening sunshine and heat than those to be used to make sparkling wines.
A new name for me is Bewl Water Vineyard, sited on a clay slope in the High Weald area of Sussex. Bewl Water is the largest body of fresh water in South East England, and the vineyard sits on a gentle southerly slope of Wadhurst clay creating a frost-free microclimate. It also enjoys a slightly higher than average iron content, with nearby Wadhurst having been at the centre of England’s iron industry in the Middle Ages.
The Bacchus vines here are among the oldest in the UK, having been planted in the 1970s, while Pinot Noir – all Burgundy clones – was planted in 2005. The family-owned farm is also a signatory to WineGB’s Sustainable Wines of Great Britain Scheme, seeing themselves as responsible for protecting local wildlife, habitats and biodiversity. Use of synthetic chemicals is minimised to prevent soil depletion, and they are working to lessen their reliance on machinery in the vineyard.
I recently received samples of four wines, two still and two sparkling, to try for myself. The tasting included the gold medal-winning Reserve Cuvée from 2018.
The Wines
Bewl Water Vineyard, Bacchus 2020
Sussex, England, Dry White, Screwcap, 12.0% abvBewl Water Vineyard, Reserve Cuvée 2018
Sussex, England, Sparkling White, DIAM, 12.0% abvBewl Water Vineyard
Cousley Wood
East Sussex
England