Following the completion of my Apprenticeship, I was promoted to Assistant Winemaker. My additional responsibility sees me in management of all cellar operations; organising logistics for the winery including during the 700 tonne 2018 harvest; running the Malolactic Fermentation programme; tasting the wines at all stages of the winemaking process; mentoring and training junior members of staff; monitoring the health and hygiene of the wines and cellar; and ensuring all members of the team are… Show more Following the completion of my Apprenticeship, I was promoted to Assistant Winemaker. My additional responsibility sees me in management of all cellar operations; organising logistics for the winery including during the 700 tonne 2018 harvest; running the Malolactic Fermentation programme; tasting the wines at all stages of the winemaking process; mentoring and training junior members of staff; monitoring the health and hygiene of the wines and cellar; and ensuring all members of the team are working safely at all times. Show less

I was selected as the UK’s first Winemaking Apprentice, sponsored by The Vintners Company, and completed two years of educational training at places such as Plumpton College and the WSET, alongside on-the-job training with the award-winning winemaking team. I assisted with all practices in wine production, including: grape receiving, pressing, fermentation, blending, bottling, riddling, disgorging, and labeling.

I took a secondment to Champagne for the 2018 harvest, to gain a wider knowledge and experience of sparkling wine production. I assisted the winemaking team in the press center, the cellar and the lab, performing duties including pressing, chaptalising, fermentation, rackings, additions, juice analysis and barrel work, whilst being given the opportunity to taste the juice from the various Grand Cru and Premier Cru vineyard sites.

I joined the wine production team whilst travelling around the world to gain some experience in the wine industry, formally just a passion. During the 7,000 tonne harvest, I assisted the winemaking team in all stages of the still and sparkling wine production. Duties included pressing, crushing, transfers, pump overs, rackings, barrel work, additions, floatations, inoculations, plunging, yeast propagation and lab analysis.