The Winery
Our new state-of-the-art winery in Horsmonden was completed just in time for the 2024 harvest - a big step forward for Davenport Vineyards.
With the capacity to produce up to 70,000 bottles a year, it gives us room to grow while staying true to our hands-on, thoughtful approach to winemaking.
Currently, we produce around 40,000 bottles annually, though this varies depending on weather and crop yield.
Where Tradition Meets Innovation
Oak barrels sit comfortably beside stainless steel tanks, a modern pneumatic press works in harmony with a traditional basket press. This mix of tools gives us the flexibility to make a wide variety of wines, each handled with care and precision.
Will Davenport leads our winemaking, with over three decades of experience and a thoughtful, natural approach. We allow the wine to develop organically, using wild yeasts from our own vineyards, with minimal intervention and no unnecessary additives.
Our wines are left to settle naturally where possible, and we avoid fining agents altogether. This low-intervention method is made possible by Will's deep scientific understanding and extensive hands-on experience.
Low intervention wine making
Our winery is designed to be as adaptable as possible, allowing us to produce white, red, and sparkling wines under one roof. Each grape variety is handled in its own way, with pressing and fermentation techniques tailored to bring out the best of every batch.
Some grapes spend time on their skins before pressing, adding texture and depth. Others ferment in old oak barriques or large oak foudres, gently gaining complexity without overshadowing the fruit and we only ever adjust the fermentation temperature if absolutely necessary, allowing each wine to evolve at its own pace.
Everything we do in the winery reflects our belief in minimal intervention and maximum respect for the fruit - and the land it comes from.
