Monday, 22 August 2016

"Short term pain for long term gain"

Wine club members picking Seyval grapes
On Saturday we started picking some grapes. If you are thinking this is a bit early to harvest then you're right! Most years we have a 'green harvest' at this time of year, especially if the weather isn't in our favour and we need to help the ripening process. This grape thinning involves picking some of the grapes early in order to give the others a better chance of ripening. Hopefully this will result in a good harvest this October!

This video was filmed when we made Monty's Pet Nat and it explains a bit more about why we do a green harvest, and why there is always a debate between owner Nick and vineyard manager Alex! But Nick has come round to Alex's way of thinking: "Short term pain for long term gain..."
Owner Nick Wenman
Some loyal wine club members braved the changeable weather conditions to help us with the picking and they were rewarded with some delicious food provided by Four Gables. Four Gables are also going to be helping us make some cordial from the 'verjus' - the juice obtained from pressing the grapes at the stage.
Pickers were rewarded with pulled pork sliders provided by Four Gables
The earliest reference to verjus dates back to 71AD, where a Roman recipe cites three different types of grape juice: grape juice syrup, wine and verjus, and it was commonly used in medieval kitchens until other sour ingredients including lemons arrived from Europe. Recently there has been a verjus revival and it is starting to make an appearance in modern recipes; Nigel Slater has a recipe for chicken with verjus, celery and cream, and Ottolenghi braises fennel, capers and olives in verjus. 

Friday, 13 May 2016

Four International Awards for Albury Estate Sparkling!

We are delighted to have received four prestigious international awards for our Albury Estate sparkling wines!

Our Albury Estate Classic Cuvée has been awarded a silver medal in both the Decanter Wine Awards and the International Wine Challenge, and our Albury Estate Blanc de Blancs a bronze in both competitions.

"These are our first vintage sparkling wines and we are thrilled that they have done so well. As we all know, English wines have been successful in international wine competitions for a number of years now and we are very proud of what Albury Estate sparklings have achieved this year. We will be celebrating with a glass or two this evening!"
(Nick Wenman, Owner)

This news comes at an exciting time for us, as we will be releasing the new vintage of our gold-award winning Silent Pool Rosé at our wine club member's event this weekend, as well as our first ever sparkling rosé. Next week sees the start of our popular vineyard tours and you can be one of the first to taste the new releases, as well as the award-winning sparklings of course, by booking a place on the first tour of the summer - Friday 20th May.

Wednesday, 27 April 2016

A Royal Visit with a Toast to The Queen!

Last week we were lucky enough to have a visit from His Royal Highness the Duke of Kent. We were incredibly excited to have the Duke come to the vineyard, and very much enjoyed sitting with him and relaxing in the sun with "A glass of Albury"!
HRH The Duke of Kent with Nick & Alex

We showed the Duke and the Lord Lt of Surrey, Michael More Molyneux, the different varieties of vines and explained how critical the next few weeks would be with the threat of frost. The Duke was very interested in the ‘boujies’, the candles that we light throughout the vineyard to lift the temperature above freezing.

The Duke and other guests including Deputy Mayor of Guildford Gordon Jackson and his wife Sue were invited to taste all of our wines, as well as the Albury Royal, a cocktail created in honour of the Queen’s birthday and made from Albury Estate Blanc de Blancs with wild hibiscus flowers and hibiscus syrup. As the visit was the day before Her Majesty the Queen’s 90th birthday, we proposed a toast to Her Majesty!

Nick and The Duke proposed a toast to The Queen
with the Albury Royal Cocktail
Nick showed The Duke our wines and brandy
The Duke particularly enjoyed the Duke’s Reserve Brandy which is named after the Duke of Northumberland who owns the Albury Estate, and which is made from our wine distilled by Silent Pool Distillery.

It was a terrific honour to have HRH The Duke of Kent visit Albury Vineyard and it was great to have the opportunity to show him how we grow our organic vines and tell him about our naturally produced, award-winning wines. We are proud to be part of the rapidly expanding English wine industry, and are thrilled that his HRH enjoyed tasting our fine wines from the Surrey Hills.

It was a beautiful sunny day, the neatly pruned vines looked immaculate, and several guests told us afterwards how the Duke looked happy and relaxed, sitting chatting with the team. A very surreal moment for us!

HRH seemed relaxed chatting to Nick, his daughter Lucy,
Alex and Mike Florence, our winemaker from Litmus Wines

Friday, 15 April 2016

Introducing the Albury Royal Cocktail!

The Albury Royal, designed in celebration of the Queen's 90th birthday this year, is made by adding Albury Estate Blanc de Blancs to a wild hibiscus flower, with a dash of hibiscus syrup.

Hibiscus flowers come from the foothills of the Blue Mountians in Australia. The beautiful crimson fowers unfurl when added to liquid, and can be eaten when the bubbly has been drunk! They have a delicious rhubarb and raspberry flavour.

With the Queen's 90th birthday next week (and official birthday in June), St Georges Day on 23rd April and English Wine Week starting on the 28th May, we think it's the perfect time to be drinking English fizz!

You can try our cocktail and sample #AGlassofAlbury at the vineyard on Saturdays - we are open between 11am and 4pm and have a lovely patio area with beautiful views of the vineyard. Children, dogs and muddy boots welcome!

Tuesday, 12 April 2016

Warming up the vineyard at 4am!

Vineyard friends help us to light boujies in the middle of the night!
Visitors to the vineyard over recent weeks have been asking us what all the white tins positioned in between the vines are for. They are called boujies and are essentially large candles that we light on frosty nights to warm up the vineyard, and this week we had to use them!

Bud Burst
Last Saturday night temperatures fell towards zero resulting in our weather station sending us a text message at around 1am to warn us that temperatures were dropping. The vines are currently at the 'bud burst' stage and are vulnerable to frost at this time. Although no damage will be caused to the buds at -1.1C, a temperature of -2.2C will cause a '10% kill' of the buds and -3.8C will lead to a '50% kill'. 

Nick and friends came up to the vineyard to start lighting the boujies as soon as the warning came through, and they managed to stop the temperature falling below -1.3C. This is good news as the buds are fairly resilient up to around -1.9C at this stage.

So think of us on frosty nights - we will try to limit our wine comsumption and be early to bed!

Wednesday, 9 March 2016

Vive La Différence

The differences between Conventional, Organic and Biodynamic Viticulture and Winemaking

As well as our vineyard being organic we also follow biodynamics which is an holistic approach that encourages a natural harmony between the earth, the vine and the cosmos as nature intended. We believe that this results in a more naturally healthy bio-diverse and sustainable vineyard, producing better quality fruit and ultimately better quality wine, with a unique sense of place or terroir.

Most of us understand the basic differences between conventional and organic farming but the practice of biodynamic viticulture and winemaking is not widely understood and can even seem a bit crazy. However many famous wine estates have adopted biodynamic principles including Coulee de Serrant, Domaine de Romanee Conti, Domaine Laflaive, Beaux Freres in Oragon and Henschke in Australia. In Burgundy alone there are more than fifty biodynamic vineyards.

Follow this link for more details about the differences between conventional, organic and biodynamic viticulture and winemaking. It is not definitive but will hopefully provide an insight as to the reasons why biodynamic viticulture and winemaking is becoming ever more popular. 

Monday, 29 February 2016

Winter Pruning

During the winter the main job in the vineyard is is to prune our 21,000 vines. Alex was well ahead of the game this year with pruning completed a couple of weeks ago. The two remaining fruiting canes on each vine have also been tied down using the "Double Guyot" training method.

Each cane has between eight and ten buds from which will emerge new shoots, each of which will produce on average two bunches of grapes. So we might expect around 20+ bunches of grapes from each vine which will make just over a bottle of wine.

This year we invited members of the public to help us prune during a 'Meet the Vineyard Manager Event' and this was a great was for people to gain a little insight into what goes on.

The winter has been pretty mild this year which probably means that bud burst will start early in a couple of weeks time. We will then have to worry about Spring frosts which can burn off the new shoots. Whilst vines will produce secondary and tertiary shoots they are never as fruitful and there is less time to ripen the fruit. No doubt we will be up in the middle of the night several times this year trying to warm up the vineyard!

Thanks to John Mobbs from Great British Wine for the photos of our pruning event