English wine is on a bit of a roll at the moment and the country’s largest producer, Chapel Down, is based right here in Kent. But that’s not all, it…
English wine is on a bit of a roll at the moment and the country’s largest producer, Chapel Down, is based right here in Kent. But that’s not all, it also makes gin, vodka, beer and cider alongside it’s award-winning wines. We thought it was time to learn a bit more. . .
It was the best of times, it was the worst of times, those lines seem particularly apt for English wine. On one hand there’s been booming sales, a run of great harvests and increasing brand recognition by consumers; on the other there’s the uncertainties caused by Brexit and Covid plus a lack of profitability among some producers. One company, however, that looks set to thrive even in today’s uncertain times is Chapel Down. It produces everything from popular still wines to the superb single vineyard Kit’s Coty range which tops out at around £100 a bottle for the prestige Couer de Cuvee. In addition, there is beer, gin, vodka and cider. It’s a one stop shop for all your English drinks needs. Recently we ran a sale on the site of Chapel Down products and were stunned by the response so we thought we’d find out a bit more from the company from managing director Mark Harvey who joined the firm in 2015.
MoM: How are you finding lockdown at Chapel Down?
MH: It’s a really mixed bag. Our restaurants, shops and tours are all shut. The minute we got the advice, we acted pretty swiftly on that, which felt like the right thing to do. All of the on-trade which is heavy on the beer but lighter on the wine is switched off. Then the retail side, we’re in Majestic, Waitrose, Sainsburys, all that lot, they seem to be doing really well. I mean all the signs are pretty positive. And then online it’s just gone bonkers. I mean, literally, 10-15 times up what it would normally be!
MoM: How are things in the vineyards?
MH: The vineyards just don’t stop obviously and we’re kind of going through frost season [we spoke to Harvey at the end of April] at the moment, so kind of nervously looking at the ground each morning but so far, we got a little bit of frost last week on one parcel of land, one block of land, but nothing major. But we’re not out of the woods yet so we’ve probably got another two weeks of just looking and checking. But the forecast is good, so that should be all right. Last year’s harvest was so big, we are still processing 2019 wines. This week we are doing all of the Bacchus and then we need to get onto blending the sparkling wines because we will start bottling in, hopefully June if the French guys can come over and do it, or if not it might be a little bit later. But yeah, the vineyards and the winery are dead busy.
MoM: Are you worried about potential shortage of pickers because of Covid 19 and Brexit?
MH: That’s an ongoing thing. Lots of this stuff is just really unknown. I saw that there was a plane-load of Romanians coming in a couple of weeks back for the fruit that needs picking now, so whether that will happen with us, I don’t know. We obviously work with external companies, who bring these guys and girls in, so they obviously paint a pretty positive picture, because, why wouldn’t they? If we’re in a bit of a corner come August time, it will be around that time, we will probably look to see if we can get local pickers.
MoM: And what’s your background before you joined Chapel Down?
MH: I used to work at LVMH so I sold champagne and spirits. I was in the UK for probably half of that and then I was general manager in Ireland. My last job was business director for the whiskies in the US.
MoM: You joined Chapel Down in 2015, is that right?
MH: It will be five years in September that I’ve been here. It’s gone really quick actually! I’m kind of the glory boy, it [English wine] was already good when I started but it’s going really well now. This next period will be interesting with corona and on-trade shutting down and all of that, as it will for lots of businesses. But long term you step back from it and the future is pretty rosy.
MoM: Do you think at some point there’s going to be a bit of consolidation in the British wine industry?
MH: Without doubt, yeah. I think this current crisis might possibly accelerate that. And I think the large harvests of 2018 and ‘19 might make things difficult for some as well. Because up until now, the dynamic has been massive demand and not sufficient supply so lots of people have been planting like crazy and then suddenly we’ve had two whopping harvest in ‘18 and ‘19 and I think it’s going to get tougher. And then it’s brands ultimately that win out. There’s lots of lovely boutique wineries but in terms of brands, with a guy wandering down the Waitrose aisle, how many English wine brands does he know? Not many. And even the top ones, like Chapel Down and Nyetimber, the awareness isn’t that high. I think it’s going to be really interesting and yeah, I think a consolidation in the next few years is inevitable.
MoM: And in the time that you’ve been in the wine business, English wine has changed massively. What are the factors that have seen it become the industry that it is today?
MH: Oh man, it’s changed out of all recognition. I mean, fundamentally, the wines are really good now. I think site selection at the starting point is really important and that’s got better. The knowledge and the expertise of the guys in the vineyards planting the vines and cultivating and all of that, the establishment of the vineyards has got much better. The guys in the winery have got much better. And it’s a combination of talent coming in – so there’s some New World and Champagne guys have come over. And then, in our example, it’s two home-grown talents in Richard Lewis and Josh Donaghay-Spire, our winemaker. They’re graduates of Plumpton, the wine school in Sussex. So the expertise has got a lot better and the resulting wines are better.
Beyond the production-side, you’ve got more professionalism coming in. So, dare I say it, someone like me coming in from LVMH. You’ve got people from big wine organisations coming in, we recruited a guy from Treasury Wine Estates. I’m a massive believer in brands and I think the fact that the leading players are doing the right thing by the brands. The pricing is right, the bottle looks decent on-shelf, it’s sold in the right channel. English wine as a brand is really well-established. The only fear now is that as more wine comes on-stream, that people do the wrong thing with price and… we’ll just have to see how it goes.
MoM: What do you think is going to be the next thing that takes off in English wine?
MH: From a varietal point of view, there will be bits and pieces and innovation round the side and we have had a grower that’s planted some Albariño, that was a bit of fun. Ben Wallgate at Tillingham does some interesting stuff and so there will always be bits and pieces around the outside. I think it’s great that you get that diversity. But actually the two main messages whenever I talk about English wine are ‘the traditional method’ and the link back into Champagne. And then Bacchus on the still side. And those, I think, are the two flags that will keep going for a long time.
MoM: Do you think still Chardonnay will go mainstream or is it always going to be a premium product?
MH: That’s a good question. I think for us it will always be a premium product actually. Just given the scale of it, the quality of it and we shift it, we’re always after more! So unless somebody comes in and plants a lot more… I mean you never know what’s going to happen but I think Bacchus will continue to be at the entry-point still wine scale and then Chardonnay will tend to be at that more premium price point. Our single vineyard chardonnay is 30 quid, which is obviously premium and we just can’t make enough of it.
MoM: You’re part of the Wine Garden of England group with other Kent winemakers. Do you think Kentish wine has its own identity?
MH: Yeah, it’s a really interesting one. I like the Wine Garden of England because I think at core there’s a sort of truth to it which is ‘we all believe that Kent is the best place for growing grapes for traditional method wine – lots of clay, lots of chalk and the right climate. So there’s something to it, we’ve all planted in Kent for a reason, so it’s not made up. It makes sense to hold hands on tourism and attracting people to Kent but personally, I don’t think there’s much merit in complicating it beyond that. I think the smart thing to do is just forge ahead as brands. Kent is part of the makeup of what we do, it’s a bit complicated because we also source grapes from Essex and Sussex. I just think that all of us should just go hell-for-leather on our own brands and then the details of ‘Kent’ and ‘England’ and ‘Britain’, it’s just secondary messaging. I think the most interesting things for consumers are individual brands and stories and provenance and that’s what’s of interest. Whether the fact you have an overriding Kent logo or England logo on the bottle, I just don’t think they care.
MoM: The other thing I wanted to ask you about was the sparkling Bacchus because that’s quite innovative isn’t it?
MH: It is and controversial in a way as well as it’s carbonated. Bacchus, because it’s fresh and it’s meant to be drunk young, you don’t want the brioche-y notes you get from secondary fermentation, so it just works. And it’s cheaper to make. And the price point is lower. And it’s a bit of fun. And we’ve been really happy with it and we partnered with Waitrose from the start, who have gone gangbusters with it, it’s now in Majestic [it’s done very well through Master of Malt too]. It was flying in the on-trade and it’s irked a bit because it was about to skyrocket in a few national chains, but such is life. But yeah, it’s a cracking product.
MoM: How did making gin come about?
We started making spirits a couple of years back. We make a grappa from the Chardonnay grape skins that are left at the end of harvest and that’s the base of the vodka. And that’s then blended with English wheat spirit and it’s as simple as that. We’ve got two gins. One is a Bacchus base and the other one is a Pinot Noir base. And then the botanicals mirror the flavour profile of that particular grape varietal.
MoM: How is the beer side of the business developing?
MH: We opened up a brewery in Ashford last May and that’s going well. The difference between wine and beer is that wine is really heavily weighted on off-trade while beer is weighted on-trade, so beer is tough right now. But then the online sales of everything has gone bananas and we have got some retail.
MoM: And finally, you do a cider as well don’t you?
MH: Yeah, I’ve just been drinking it actually! Every week, it’s a bit cringey, but I do this cocktail online for Instagram and I’ve just made a ‘Taste of Kent’ which is the Chardonnay vodka blended with the Curious Apple. It’s pretty punchy: 60ml of vodka, 40ml of the cider, poured over ice, two cracks, two twists of black pepper, stir it round and that’s it. But it’s very punchy.
The Chapel Down range is available from Master of Malt.