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This autumn has heralded the arrival of the eighth harvest at Simpsons’ Wine Estate. As we traverse along our journey of wine production here in the UK, we can firmly say that no two growing years have been the same.
The 2023 season started very brightly with no frost and a beautifully warm, dry and settled flowering period in June. Despite the rainfall across July and August, which resulted in some isolated canopy damage, the final dry ripening period in September meant that overall the fruit remained healthy and clean. This was achieved by our extremely dedicated team, who carefully monitored our vineyard sites, and oversaw a meticulous spray programme, which was always in alignment with the parameters of the SWGB guidelines.
With careful assessment, we began to pick at the start of October with our team working tirelessly across the month and the final fruit being harvested as we move into November. It is a steady and selective process, saving our Burgundian still red and white clones to last, in order to achieve optimum maturity.
Whilst this year’s vintage has resulted in average yields from our vines, we believe that this has increased the levels of concentration and given rise to more qualitative fruit. The fine balance of sugars and acidity is present and we are already noting excellent flavour development. Our winery team will continue their work long after the final fruit has been pressed, as the 2023 wines undergo their vinifcation processes. Into the new year, we will prepare for tirage and bottling, taking place from the end of January through until early spring. We cannot wait to share the fruits of our labour with you and toast another successful year for the English wine industry!
Our harvest has also coincided with our exciting British Airways Club World launch news and our preparations for launching into the US market in time for Christmas celebrations. We look forward seeing where the Simpsons’ journey takes us next…
