2025 UK Wine Harvest Report

 

The UK Food Standards Agency (FSA) has published its annual wine production report, revealing an exceptional year for English and Welsh wine, with total production rising by 55% compared to 2024.

The data show that 124,377 hectolitres of wine — equivalent to more than 16.5 million bottles — were produced across England and Wales in 2025, reflecting both the outstanding growing conditions throughout the year and the continued growth of the UK's wine industry. 

Particularly remarkable growth was seen in white wine, with volumes increasing by more than 131% on the previous year, underlining the strength of the 2025 vintage. 

The number of vineyards registered with FSA also grew, reaching 1,158 — a 4.3% increase on the previous year — with more than 10,000 people now employed across the sector.  

The UK wine industry, now valued at approximately £14 billion, is a significant contributor to the UK economy. 

The 2025 harvest has been widely celebrated by producers across England and Wales, with favourable weather conditions throughout the growing season delivering excellent fruit quality and yields not seen for years. 

Although Ireland does not report any figures yet, we, too, had a good harvest that resulted in a truly high-end white wine vintage. The red remains to be tasted. 

Correcting a nose of acetone

Acetobacter

Translations for „Acetobacter“

Name (lat. acetum = vinegar; bacterium = rods) for a genus of acetic acid bacteria with several species. Acetobacter can oxidise alcohol (ethanol) to acetic acid under the influence of oxygen. They are viable even at high acidity levels in wine. As they can only exist in the presence of oxygen - i.e. not in an anaerobic environment (without oxygen) - they are considered to be obligate aerobes. Ideal conditions for their proliferation are warm temperatures between 30 and 40 °Celsius, high pH values (low acidity) and an aerobic environment. Acetobacter are used industrially for the production of acetic acid and vinegar.

https://www.sciencedirect.com/science/article/abs/pii/S016816050700685X 

 

AI Overview

Correcting high levels of ethyl acetate (which smells like nail polish remover, glue, or varnish) in wine is difficult, as it is an ester formed from acetic acid (vinegar) and ethanol. Once this fault is present, the options for remediation are limited and mostly focus on blending or advanced filtration

. 

Here are the methods to treat and manage ethyl acetate in wine, ordered by effectiveness:

1. Curative Treatments (Post-Fermentation)

• Reverse Osmosis (RO) / Nanofiltration: This is the most effective commercial method to remove high volatile acidity (VA) and associated ethyl acetate. The wine is passed through a filter that separates the wine into water/ethanol and components like ethyl acetate, which are then treated or removed.
• Blending: If the ethyl acetate is just above the sensory threshold, blending the affected wine with a clean, low-VA wine can dilute it to acceptable levels.
  • Warning: Before blending, it is highly recommended to sterile filter the contaminated wine (using 0.45-micron filtration) to prevent the bacteria from spreading to the good wine.
• Refermentation (for Low-Level Contamination): A slight, active fermentation can sometimes help mask or reduce small amounts of ethyl acetate. This can be done by blending the affected wine with 5-6% fresh juice/must. 

2. Preventive Treatments (During & After Fermentation)

• Increase SO2 Levels: Adding sulfur dioxide (SO2) immediately, or ensuring it is above 30 mg/L free SO2, inhibits Acetobacter and other spoilage bacteria that produce the acetic acid that later converts to ethyl acetate.
• Strict Oxygen Management: Acetobacter needs oxygen to thrive. Keep tanks and barrels filled to the top (properly topped up) to eliminate headspace where bacteria grow.
• Sanitization: Ensure all winery equipment, particularly barrels that have housed high-VA wines, are heavily cleaned and sanitized, as Acetobacter can live on equipment.
• Cold Stabilization: Keeping the wine cold (around 55°F / 13°C) during aging helps slow down the chemical processes that form esterification. 

Summary of Options

Intensity	Treatment Method
High	Reverse Osmosis (Specialized equipment needed)
Medium	Sterile Filter + Blending with sound wine
Low	Refermentation (5-6% new juice)

Note: In cases of severe contamination, such as a strong, undrinkable nail-polish smell, the wine is likely irreparable and should be discarded to prevent contamination of other barrels. 

Kiwi bud break

 

Kiwileaves are so beautiful, and even more so are the fresh new baby leaves at bud break. Today is a grey cool day, but seeing the new kiwi leaves provided a bright spot. 

Bud break!

 We have bud break. Rondo only. Even the one-year-old plants. Last year, it was 2 April. In 2024, it was 28 March. In 2023, it was 10 April.

The Solaris are still tight, as are the Chardonnay. The Pinot Noir buds are still tiny and not developed.  

Donkeys wormed

 

The donkeys got one of their favourite treats yesterday: jam sandwiches with ivermectin. It was a beautiful day, finally, unlike today which is wet and miserable. Seems everything is a couple of weeks early this year. Just waiting for bud burst. 

Wine aroma and flavour wheels

Wine aroma and flavour wheels can be helpful in identifying the smells and tastes that appear in varios wines for various reasons. Our Rondo from two years ago had the distinct smell of acetone, which stems from bacterial contamination. Our Solaris this past summer produced a wine with depth and complexity that was difficult to pinpoint. In both cases, the wheels may help us describe each vintage to its full advantage. 

I find the UC Davis chart hard to read. 

There are any number of sources of the wheel, each with slightly different descriptions. Of course, it can be a chart and not a wheel. 

I like this one. It's easy to read. 

Vine progress

 

Albarino

The vines in the polytunnel are coming along great. The Albarino vines have leafed, as have the Black Hamburg and Muscat de Hamburg. The Ross House white, potentially Sweetwater, has such intricately cut and delicate baby leaves.

Ross House white, Sweetwater

Black Hamburg

Albarino

Muscat de Hamburg

Outside, both the Rondo and Solaris are approaching bud break. The buds have swollen and are showing signs of rupture but no leaf development yet. No signs of life in the Chardonnay and Pinot Noir yet. 

Rondo

Solaris

Solaris

Solaris

Both Alex and I have been hand-pollinating the apple flowers as there are few insects in the tunnel at the moment. Hopefully, we will get some apples this year.