When Matt Gregory called a local farmer in 2019 looking for some fruit to make a little wine, he never intended to buy a vineyard. Despite previous winemaking projects in New Zealand and Piedmonte, owning three hectares of vines in Leicestershire, with no prior farming experience, seemed like a steep learning curve. Yet, somehow...in early 2020, after receiving an offer he couldn’t refuse, Matt decided to dive in and take on the challenge of managing the vineyards.
 
Originally planted in 2009/10 with Pinot Noir, Pinot Gris, and Bacchus (2,000 vines each), the vineyard also features an experimental plot of hybrids, including Solaris, Seyval Blanc, Regent, and Madeleine Angevine (2,500 vines total). The vineyard sits 100 meters above sea level, atop one of the highest points in the Leicestershire Wolds.
Here, glacial rubble consisting of limestone, flint, and quartz is scattered over 200-million-year-old calcareous limestone and a layer of keuper, with the vines gently sloping down a south-facing hill—an advantage in the East Midlands climate.
 
Although the surrounding arable farmland makes organic certification impractical, Matt farms according to organic principles. In early 2020, he introduced cover cropping and every technique he could learn to boost biodiversity and improve soil health. Four years later, his vineyards are teeming with vibrant plant life.
 
The field blend of Matt’s white varieties, everything with varying degrees of gentle infusion maceration to dial in the detail and matter - pithy citrus, blooming hedgerow florals, a light, breezy smasher tethered to the earth with a small portion of the gravity-laden 10 week macerated Solaris.