Although the 2020 growing season started well with high sunshine hours and good rainfall, we experienced 6 frost incidents between the mid-April and mid-May, which is more than average and even with our frost fans in place, we unfortunately suffered some frost damage. In the areas where the frost damage occurred and yields were lower, this meant a slightly earlier start to the harvest than in previous years. Interestingly however, those lower yields actually meant better concentration and sugars for our still wines – the frost almost acted as a natural bud rub/green harvest!
We are hoping to create approximately 140,000 bottles this year across our range of still and Classic Method sparkling wines. This will be a 22% decrease on the 2019 vintage, however although yields are lower, the quality of the fruit is seriously impressive, particularly for the creation of top quality still wines, which there seems to be an insatiable demand for. Over the past two vintages, still wine production has represented one third of our production, whereas this year, over half of our production will be still, which is a reflection of that quality and demand.
After our “Best in Show” success at this year’s Decanter World Wine Awards, we endeavour to uphold our celebrated winemaking styles, whilst always seeking to showcase the nuances of each growing season. Once ready, we are very much looking forward to sharing with you the 2020 vintages of our still and sparkling wines, with particular focus on a special edition, premium, still Pinot Noir and Chardonnay release, the ‘Q Class’, which is designed to further enhance Simpsons’ reputation as one of the best still wine producers in the country.
