Kent, in southeast England, once thrived with hop fields and various orchards, famed for its beautiful fruit blossoms. Nicholas Hall, the owner of Herbert Hall, a sparkling wine producer, reminisces about a time when spring brought tourists to view the blossoms of apples, pears, and cherries. However, the landscape has since changed significantly, with fewer orchards due to the pressures from British supermarkets and the decline of the hop industry amid the rise of lager popularity.
Nick reflects on the past when hop-picking was a summer tradition for many families who sought work from London, only to be replaced by machines as the industry struggled. He recalls his childhood memories of hand-picking hops and the vibrant life it brought to the region.
Today, many orchards have turned to waste, left to grow wild, serving only as carbon sinks with sheep grazing beneath the trees. Nick expresses concern over this situation, highlighting the contradiction of importing apples while neglecting local produce.
In a bid to revive the essence of Kent, Nick established Herbert Hall, named after his great-grandfather, who once farmed a small parcel of land, growing a diverse array of produce. Though Nick initially left farming at a young age to pursue a career in journalism, his return to his roots sparked the creation of an artisanal, organic vineyard, characterized by a commitment to quality winemaking. Working with head winemaker Kirsty Smith, the operation focuses on producing wines that embody balance and finesse.
The vineyard spans about 2.5 acres with a larger area utilized for the estate. The soil’s unique composition, predominantly Weald clay with gravel seams, poses challenges but encourages robust root systems in the vines. Nick and Kirsty emphasize hands-on practices, from planting to bottling, with the involvement of local volunteers who contribute during harvest seasons.
In addition to their standard offerings of Brut NV and Vintage Rosé, they craft limited-edition wines, responding dynamically to the year’s conditions. While Nick remains cautious about expanding the vineyard, he appreciates the artisanal identity of Herbert Hall, working with top restaurants to showcase their distinctive wines.
The duo remains committed to maintaining harmony in their winemaking, adjusting processes based on each vintage’s unique needs. They prioritize authenticity and quality, reflecting Nick’s aspiration to encapsulate the agricultural richness of Kent within every bottle.
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