Reflections on Harvest 2025
Patience Has Been Our Greatest Teacher
2025 has been our most varied year yet at Abingworth.
In August, we reached a major milestone — launching our e-commerce site and releasing our first wines from the 2024 vintage. These are wines shaped by challenge, perseverance and months of work in the vineyard and winery.
At the heart of the year was harvest.
Led by our vineyard and winery manager Dom Travers, harvest 2025 marked his second at Abingworth. Since joining at the start of 2024, Dom has overseen our first two harvests, bringing experience from biodynamic, organic and conventional vineyards — all with a clear focus on the future of English still wine.
Once harvest settled, we sat down with Dom to reflect on the year and look ahead.
Watch our 2025 harvest in motion above — from dawn picking to tanks filling, this captures the rhythm of the season.
Two Harvests In
“It feels incredibly rewarding.”
Two years may not seem long, but both the vineyard and winery have grown quickly. Each harvest teaches us something new about our vines, our land and processes.
“Watching the vineyard mature and seeing the wines begin to express a true sense of place is both humbling and energising.”
In a short space of time, we’ve moved from working out of an old agricultural barn to operating a modern winery — a change demonstrated in the quality of the wines themselves.
Lessons Along the Way
We’ve learned that great wine depends on timing, observation, and trusting the process.
“From navigating the unpredictable rhythm of nature to refining our cellar techniques, patience has been our greatest teacher.”
Our first vintage revealed the vineyard’s potential despite one of the wettest seasons Dom has seen. The second vintage reaffirmed our direction — a clear focus on wines of quality, balance and attention to detail.
We’ve also invested behind the scenes in new equipment, including a bottling and labelling line that will come into action in 2026.
Harvest, Day to Day
“Madness!”
Harvest days begin before sunrise. The picking team heads out into the rows while the winery crew prepares tanks. On any given day, 10–20 people may harvest 4–10 tonnes of fruit.
Once grapes arrive, the pace intensifies: sorting, pressing, fermenting and tasting — all while tracking active ferments.
“Every hour matters. There’s plenty of energy, plenty of coffee, and a lot of excitement.”
The most nerve-racking moment is always inoculation — waiting 24–48 hours for fermentation to begin. That first sign of bubbling is always deeply satisfying. We finally see the potential of the fruit we’ve tended all season. Suddenly the sun has set, the juice is settling in tank, and the next morning we start again.
A Smoother, More Confident Harvest
This year felt markedly smoother than last.
With experience under our belts and new equipment streamlining workflow, the harvest rhythm felt natural. A second tractor improved fruit transport, and switching from picking crates to Dolavs helped speed up the whole process.
“Last year everything was unfamiliar. This year, the workflow felt natural.”
Despite harvesting 52 tonnes of fruit — up from 13 in 2024 — we finished almost a month earlier. One ongoing challenge remains securing a reliable hand-picking team, as picking by hand is labour-intensive and one of our largest expenses.
For the first time, we also used every stainless steel and concrete tank in the winery — a genuine step forward in capacity and flexibility.
What the Vintage Gave Us
This year’s growing conditions — a mild spring and a long, even ripening season — gave us fruit with exceptional purity and natural acidity.
The whites are bright and expressive, the reds show texture and depth.
“We expect wines with elegance and vibrancy — true reflections of the calm, confident nature of this vintage.”
The Sauvignon Blanc in particular stood out, achieving ripeness levels we usually only dream of in the British climate.
A Clear Direction
When asked what he hopes Abingworth will be known for, Dom is thoughtful.
“We hope our wines are recognised for their honesty — wines that respect traditional methods while benefiting from modern precision.”
Balance, texture and a sense of place remain central to our approach. Cabaret Noir and Chardonnay are already emerging as varieties to watch.
“We want our wines to speak softly, but with undeniable character.”
Refinement in the Winery
2025 also brought new tools: cigar barrels for refined oak integration, a Europress for more delicate red extraction, and expanded winery space that improves workflow, precision and temperature control.
“Each improvement brings us closer to the wine styles we envision.”
These changes allow greater control without over-intervention. The focus remains on guiding the wine gently, building structure naturally through thoughtful vineyard and cellar practices rather than relying on additions.
“Oak is a tool for building complexity and balance, not for overpowering the wine.”
The aim is simple: to produce high-quality still wines in the UK, using the right tools and systems to let the fruit speak clearly. The difference shows in the details — greater purity, polish and consistency in the finished wines.
Looking Ahead to 2026
2026 promises to be a year of refinement.
The vineyard is beginning to hit its stride. We’ll focus on defining our house style, exploring small-batch experiments and deepening sustainability practices. We also look forward to sharing more wine, entering competitions and welcoming visitors to the vineyard and winery.
“I’m very excited for the release of our 2024 Chardonnay in 2026 — we believe it will be a standout wine.”
As Abingworth continues to grow, this feels like a beginning rather than an end. With the next season already underway, we’re eager to see how these lessons take shape in the vineyard, the winery — and, eventually, in your glass.
