Don’t let the compact size of our winery fool you. Serious winemaking is going on here. We’re ardent believers in minimal intervention winemaking which results in wines that are not only delicious but also have a sense of place. Fortunately that also means we don’t need tonnes of fancy equipment. With just the right basic tools — destemmer, pneumatic press, temperature regulated fermentation vessels and clean oak barrels — we do just enough to allow our grapes and yeast to do the rest.
Our winery is compact and simple, which reflects our philosophy of working with nature rather than against it, using the minimum of intervention to make wines that are not only delicious but that also have a sense of place.
Our vineyards are all within two hours of London and we harvest by hand in the early morning before transporting the grapes to the winery where they are gently sorted and pressed. The juice is fermented in a mix of oak and stainless steel to create texture and mouthfeel in addition to the wonderful aromas, and our ultimate goal is to make the best wines in the UK. As well as making still whites and rosé we are also making natural sparkling wines, minimising the use of sulphites, and in 2019 we made our first English red wine, which is due for release in August 2020.
Our wine maker Jose grew up on a farm in Sussex so has always had a connection to agriculture. This combined with spending a lot of time in Spain with friends and family, has contributed to his love for wine making.
With a degree in Viticulture and his WSET in wine, Jose has worked across many vineywards and harvests, including Davenport Organic Vineyards, Westwell Wine Estate, Henners (Boutinot) and Wiston Estate
Now at Vagabond he’s looking to take the inspiration and knowledge gained from his journey to continue learning and experimenting to create