The Vineyard

Our Vineyard

The idea for a vineyard at Rowles didn't arrive in a boardroom — it arrived on a hillside in Italy, glass in hand, with Georgie quietly filing it away as a dream worth chasing. What followed was years of learning, planning and research alongside a leap of faith that felt entirely at home on a farm built on exactly that spirit.

Today, our vineyard is one of the things we're most proud of, and like everything at Rowles, it's a labour of love that never really stops. Growing grapes in England is not for the faint-hearted — the weather has opinions, the vines have demands and the seasons set the pace no matter what else is going on. But that's what makes it so rewarding.

Below is a glimpse into the year in our vineyard — twelve months of graft, care and anticipation that eventually finds its way into your glass.

Our Grape Varieties
Our vineyard is planted with Seyval Blanc, Bacchus and Pinot Noir. We selected these varieties based on what would best suit the site to ensure that we get a reliable yield that produces good, ripe tasting wines year-on-year. The 2025 vintage was testament to this, as a combination of the right varieties and great weather gave us a bumper harvest of 78 tonnes, our biggest yet.
How We Built Our Vineyard
Before planting, we set up weather stations in 4 locations for a year so as to establish which would be the best site on the farm for a vineyard. Bury field had the most potential, although with some limtiations such as frost risk. This is why choosing the right grape varieties for the site has been so important.
Our Future Foward Philosophy
Every year we try to reduce inputs into the vineyard and take steps towards organic viticulture as the vines are getting more established. Our long-term plan once the vines are strong enough is to use our sheep in the vineyard as natural lawn-mowers and manure from the cattle on the farm.

A Year in the Vineyard

JAN - MARCH | DORMANCY & PRUNING

January — Dormant vines & winter pruning:

Vines are fully dormant. Vineyard workers start pruning last year’s growth to control yield and shape the vine. Equipment maintenance and planning for the coming season. Soil testing and fertilisation plans.

February — Pruning continues:

Pruning continues across the vineyard. Cuttings removed or mulched. Trellis wires repaired and posts checked. Nurseries prepare new vines for planting.

March — Final pruning & bud preparation:

Last of the winter pruning finished. Vineyards prepare for budburst, which usually happens in April. Frost protection equipment (candles, wind machines) prepared because spring frost risk begins.

APRIL - JUNE | BUDBURST & GROWTH

April — Budburst :

Budburst: tiny green shoots emerge from buds. Major concern: late frosts that can kill new shoots. Vineyard teams monitor weather closely. Early disease prevention sprays may begin.

May — Rapid shoot growth:

Shoots grow quickly. Shoot thinning: removing excess shoots to control canopy density. Tying shoots to trellis wires to guide growth. Monitoring for pests and diseases like mildew.

June — Flowering:

Vines flower, which determines the potential crop size. Flowering is very weather-dependent. Vineyard teams manage the canopy to allow sunlight and airflow. Early fruit clusters begin forming.

JULY - SEPTEMBER | FRUIT DEVELOPEMENT & RIPENING

July — Fruit set & canopy management:

Fruit set occurs (flowers become small grapes). Heavy canopy management: leaf removal, shoot positioning. Continued disease control. Crop estimation begins.

August — Veraison (ripening begins):

Grapes begin veraison: white grapes turn translucent, red grapes turn purple. Sugar levels start increasing. Some green harvesting may occur (removing excess bunches). Bird protection nets installed.

September — Ripening monitoring:

Grapes approach maturity. Vineyard teams measure: sugar levels (Brix), acidity, flavour development. Harvest planning begins. Equipment and picking crews organised.

OCTOBER - DECEMBER | HARVEST & PLANNING

October — Harvest:

Main harvest period in England. Grapes are often hand-picked. Harvest timing is crucial for acidity, especially for sparkling wines. Grapes are quickly transported to the winery for pressing.

November — Post-harvest care:

Vines begin leaf fall and return to dormancy. Soil improvement and compost application. Cover crops may be planted between rows. Winery fermentation continues for harvested grapes.