The 2025 harvest was a great one! The vines were not majorly affected by the low rainfall this year and we were lucky with no frost or hail – so we are optimistic this will be an excellent vintage! The last pressings are done and all the wine is now in barrels, clay jars or concrete eggs (every vessel has a purpose!) for aging.
Pruning will start soon where we set up the crop for next year. We are waiting for the first frost and for the leaves to fall off totally so we can start this critical job.
Last week we sowed various crops between the vines which we use as ‘green manure’ – something we do each year to organically enrich the soil, help with biodiversity, stop erosion and to create a mulch for water retention and weed control. This year, we are sowing a mix of oats, clover, vetch, broad beans and forage radish.
Forage radish has a very long tap root and when we trim off the tops in the spring, the root rots and leaves a deep ventilation hole in the soil – a natural aid for soil cultivation that removes the need for the use of a plough or tractor.
Hugh adds: “we’re inspired here at River Cottage to learn a thing or two from Vincent, so this November we are following suit and planting our version of ‘green manure’ in the cottage’s garden. Here’s to a plentiful 2026 & a thriving eco system and for many years beyond!”
