The harvest at Albury Vineyard started in earnest last Friday despite the heavy showers. It was time to enlist some volunteers, many of whom are wine club members or locals, who turn up every year to help with the harvest.
This year is anticipated to be a good year, but harvesting started early due to the recent rain, which has started to affect some of the vines with disease, hence it was essential to start now.
Nick Wenman, owner, briefed helpers on the methodology of’ pied de cuve’, crushing the grapes manually, which is part of the bio dynamic wild ferment which ensures it is a totally natural process with no need for chemicals or indeed yeast in the whole process. This method of fermentation is very rare in the UK and only a handful of vineyards use this method of fermentation. The red variety of grapes this year are Pinot Meunier which have been grown in abundance over the Chardonnay variety. The grapes harvested from this year once fermented will be made into a sparkling vintage that will released in 2024.
Harvesting continues this week.. and watch out for cheese and wine tasting events coming up: