Our philosophyWhat we believe in and how we grow our wines
We try and use nature as much as possible and are currently converting our vines to organic standards through the Soil Association . Therefore we use no synthetic pesticides in the vineyard and concentrate on physical work on the vines and soil to keep disease pressure low. We leave areas of the vineyard uncultivated to help the wildlife flourish which we believe gives the vineyard a balanced ecosystem.
When it comes to fertiliser we like to use natural products such as nettles and comfrey to create our own. We also use organic seaweed sprays, all this help ensures healthy develop of the vine throughout the year. Most of the work that takes place on the vineyard is done by hand this way we always know whats going on with the vines!
In the winery we like to keep things simple. A lot of the work we undertake is done by hand in a more traditional way. This has helped us develop new skills which always keeps things fun and interesting. This includes jobs like riddling the sparkling wine and disgorging by hand.
These jobs are usually done by machine in most wineries today so we hope in some way we are keeping these skills alive. Our wines are made using minimal additives and we specialise in making our wines low in sulphur. All our wines are suitable for vegans.
Mark and Laura planted the vineyard in 2009. Before moving to Hereford to start this adventure mark had studied for a BSc (hons) in Viticulture and Oenology at Plumpton college in Sussex. As well as studying the theory of vines and wines he worked at several vineyards in the local area including one organic producer.
He then travelled to France to work harvests in Languedoc and Fronton in South West France. We do all the work on the vineyard and in the winery ourselves unless we can rope in some friends to help us! We also do all the sales so we hope to see you at a food festival soon!
Sparkling White 2016 - 11%
Grapes: Chardonnay, Pinot Noir and Pinot Meunier
In 2016 we were able to produce a clean crop of grapes reaching good sugar levels and crisp but balanced acidity. We were able to bottle a parcel of just over 600 bottles from this harvest. The second fermentation took place in the bottle and the wine was allowed to rest on the lees for 18 months. The result is a wine of freshness and elegance. You might find characteristics of citrus, baked apples and toasted hazelnuts. Low sulfur and vegan.
Total sulfur dioxide 9mg/l
pH – 2.75
Petillant Natural 2018 - 9.5%
Grapes: Siegrebbe and Cabernet Cortis
In 2018 we had a glorious summer which allowed us to produce some of the ripest and most flavoursome grapes to date. The “Pet Nat” style of wine is made by bottling just before the end of primary fermentation. This is the first time we have made this wine and we are very excited by the results. Made from Siegrebbe and Cabernet Cortis grapes the wine is bone dry with a light fizz. Some skins were retained in fermentation adding a little further complexity. You might find flavours of peach, mandarin and apricot. Made with no additions, purely grapes. Low sulfur and vegan.
Total sulfur dioxide 8mg/l (naturally occurring)
pH – 3.08
Black Mountain Vineyard