Latest News
June 2010 - The 2009 vintage is now safely bottled and cellared, where it will stay under perfect conditions, until it reaches peak maturity. Work now starts on our winery expansion plans, increasing capacity for the 2010 vintage, when our second vineyard plantings will come on-line.
May 2010 - We received a fantastic review in the Grape Talk on-line magazine for the Association of Small Direct Wine Merchants, describing Henners as one of the top new English sparkling wine producers. The article can be found on the following link: http://dc3.co.uk/asdw/GT11.med.pdf
Bottling for secondary fermentation will take place in the next week. We are really excited about our two cuvees. The base wines have been blended, and the quality is outstanding.
Our Traditional Cuvee (33% Chardonnay, 33% Pinot Noir, 33% Meunier) is showing wonderful fruit, and a long finish, and will reach maturity for Christmas 2012.
Our Prestige Cuvee (70% Chardonnay, 30% Pinot Noir) has perfect balance, and after extended bottle ageing promises true quality and complexity.
March 2010 - Having finished winter pruning we are preparing for the new growing season. The vines are beginning to come to life after the cold winter, and bud burst should start in early April.
Ground preparation is well under way for the planting of an additional 3500 vines in May. Stage 2 of our expansion plan.
Our 2009 sparkling base wines are developing wonderfully. Time has allowed the wines to open up, showing their true quality and potential. Following blending trials in April we will be bottling for secondary fermentation in May.
December 2009 - The base wines have now gone through malolactic fermentation, and will mature in tank over the winter before bottling in the new year. Two wines will be produced from the 2009 vintage. Henners "Cuvee" will be a traditional blend of the Pinot Noir, Meunier and Chardonnay. We will also produce an exclusive blend of Chardonnay and Pinot Noir which will receive extended lees aging before disgorging.
September 2009 -
Harvest started on the 26th September, only a week after Champagne, with a large crop that has reached perfect ripeness. The balance of sugar and acid, critical in producing the best sparkling wines, is exactly where we would want it. Harvest took 7 days, where 15 pickers worked extremely hard, hand harvesting, and selecting only the best fruit in the vineyard.
The finest juice, or Cuvee, has been separated from the Taille, and primary fermentation is well under way in our temperature controlled tanks.
June 2009 -
The new winery has been completed and fully commissioned ready for the 2009 harvest.
February 2009 -
Works starts on our purpose built winery. It should be complete by May, and commissioned for our first harvest by June.
May 2007 -
The vineyard at Herstmonceux is planted. 8500 vines are machine planted in one day.
