Our aim is to produce a high quality wine with the lowest possible carbon footprint – and to help you reduce your food miles by providing a local English alternative to imported wines.

By growing organically, we avoid the greenhouse gas emissions from artificial fertilisers, and instead sequester carbon by planting perennial cover crops, trees and hedges. Much of the work, including harvesting, is done by hand, although we use a small tractor for some routine maintenance. Transport costs are low, since most of our sales are local. Unfortunately, since Mumfords Vineyard in Bath no longer processes wine, we do now have to ship our grapes a little further afield to Sedlescombe in Sussex. The barn was built mainly from recycled materials (secondhand door and windows, tiles from the house opposite) or local products (wood). The main environmental impact is from the bottles.

We’d like to provide the carbon emissions per bottle, but haven’t yet found a suitable carbon audit tool. One vineyard audit asked what kind of helicopter we use for spraying…