Harvest 2026: A challenging start, a promising finish
Harvest 2026 was our earliest ever. We started picking on 28 August and finished on 25 September, with almost everything ripening at once. After the late spring frosts took such a heavy toll, it was a huge relief to see the surviving fruit develop so well, although getting everything picked in such a short window certainly kept us busy!
A challenging growing season
Like many vineyards in Kent, we were hit hard by the late frosts in April and May, losing around 50% of our expected yield. This was followed by a summer of searing heat and low rainfall, but despite the challenges, we harvested some of the cleanest fruit we’ve ever seen, with some of the highest sugar levels we’ve ever recorded, alongside beautifully balanced acidity.
Achieving this level of ripeness while retaining acidity is particularly encouraging for English wine, where freshness is such an important part of the style. In total, we brought in 19.5 tonnes of organic grapes. A smaller harvest than we’d hoped for, certainly, but the quality has given us plenty of reasons to be optimistic about the 2026 vintage.
The people behind the harvest
Our local picking team did a fantastic job of getting the grapes in again this year. Most of the fruit was a joy to pick, clean and ripe, although the frost-affected areas were much more of a challenge.
At the end of harvest, we invited the team back to the winery for a well-earned glass of wine and lunch to celebrate their hard work, cheerful banter and determination to get the job done.
We also welcomed Seb Craig as a new winery assistant. His hard work, inquisitive mind and attention to detail have been a great addition to the full-time team.
The reds are looking great!
One of the real highlights of this year’s harvest has been our red grape varieties: Pinot Précoce and Pinot Noir. The sunny conditions gave the grapes time to develop excellent flavour and concentration, and there’s plenty to be excited about.
Our early-ripening Pinot Précoce at Diamond Fields has particularly benefited from the warm season, which should lend
itself to a fuller style of wine. The wines will then mature in oak barrels for nine months before bottling.
But perhaps the most exciting development is at Redmoors. Planted in 2016, this vineyard is now producing Pinot Noir that has reached the level of maturity we’ve been working towards. It’s a real milestone for the vineyard, with promising prospects for this year’s wine and plenty of encouragement for future vintages, too.
The increased ripeness and sugar levels mean we’re anticipating natural alcohol levels of around 12% ABV in our reds this year, reflecting the warmth of the growing season.
Of course, there’s still a long way to go before we know exactly what the wines will deliver. But after such a challenging start, it’s hugely encouraging to see the quality of the fruit that has made it through.
Inside the winery with Will Davenport
Most of the wines have now finished fermenting, although the Bacchus is still bubbling away intermittently. It’s a little early to comment on the aromas and flavours developing in the tanks, as the remaining yeast makes it difficult to get a clear picture just yet. But we’re quietly confident about this year’s Horsmonden Dry white, Diamond Fields and Redmoors reds.
The frost damage does mean that some wines won’t be made this year. Our largest vineyard produced no fruit at all, leaving us without Chardonnay and with limited quantities of Bacchus, Ortega and some other varieties. As a result, there will be no Pet Nat or Limney Estate sparkling wine from the 2026 vintage.
On the plus side, the vintage has given us the opportunity to try something new, including a Blanc de Noir and an orange wine made from Ortega, which will be aged in our oak foudres.
Will Davenport on the 2026 vintage
“Of course, it’s disappointing to lose so much fruit to the spring frosts, particularly from our largest vineyard. But for us, quality will always be more important than volume, and the fruit we’ve harvested this year has been exceptional. We’re excited about what it will become, and about the opportunity to make some new wines along the way.”
