Vine

East Yorkshire vineyard Laurel Vines has been able to decrease the amount of ag-chems applied to vines using a natural product made by earthworms.

A new project is aiming to create an open standard for digital maps of commercial vineyards in the UK and around the world.

A new collaboration between the Royal Agricultural University (RAU) and the University of Worcester is looking at how grape growers might be able to make green wine – in terms of its environmental impact, that is.

2023 brought a dull July with low light levels, high rainfall and low temperatures, so this year’s grape harvest will almost certainly be a low-sugar and late one. This will increase the risk of fungal diseases such as downy mildew and grey mould, which can be difficult to manage. Two of Hutchinsons’ senior agronomists, viticulture lead Chris Cooper and horticultural agronomist Rob Saunders, review the options open to growers to manage these challenging pathogens.

Wineries, on a day-to-day basis, are focused on their core purpose for being in business: making an exceptional bottle of wine. To this end, they have all the best systems needed already in place. They have an excellent approach to vineyard management, a sound selection process for raw materials and modern production management systems for producing that good bottle of wine. However, what happens once the wine is made and bottled?

Within wineries there are numerous health and safety hazards that require careful management to protect staff and minimise the risk of injury. Following the recent tragic death of Italian winemaker Marco Bettolini, who was overcome by toxic fumes while attempting to rescue a colleague, Fruit & Vine spoke to Defined Wine CEO Henry Sugden who offered some advice.

Ian Evans, co-owner of Copdock Hall Vineyard in Ipswich, spoke at the recent Autumn Farming Conference to share the highs and lows of running a boutique vineyard and wedding venue.

Vineyards have been confirmed as being in the top two of the fastest-growing agricultural crop sectors in England, according to recent statistics reported within Defra’s Agricultural and Horticultural Survey.

Trials on UK grapevines have shown that applying silicon as a foliar spray can help reduce excessive accumulation of copper, which can affect the sensory qualities of wine.

A consortium led by the UK’s oldest wine merchant, Berry Bros & Rudd, has initiated a takeover bid for Hambledon Vineyard in Hampshire.

Can piwi varieties help British vineyards manage the threat of disease? What do growers need to do differently when managing these hybrid varieties? Do they make good wine – and how do we market them to consumers? The Viti-Culture event in East Sussex saw a panel of experts tackle these questions.

With a spotlight currently on improving sustainability in farming, Becky Sykes, programme director at the recently launched Regenerative Viticulture Trust, spoke to Fruit & Vine about how British vineyards could benefit from regenerative techniques.