A new year: a blank page. After two years many are glad to see behind us, an endemic optimism fills the air.


This is a quiet time on the farm, the wines slumber and reluctantly bubble onwards, transforming from opaque, zippy juveniles into adolescents, giving better indication of their potential at maturity. During this time, we turn our energies towards the vineyards. Making measured, painstakingly considered and often frosty steps through the vines. With every cut we are shaping the future forms of not just the vines, but of the fruit that they will proffer forth. After one month of pruning, we are a little over halfway through our task. Not a race, but the end always in sight as the sap will inevitably rise and buds will swell, another vintage to chaperone and nurture. Frost is the first threat looming as spring comes around.


As we quietly and patiently make our progress out in the fields, the restaurant and hotel have recently reopened. Our team returned, refreshed and renewed after a welcome break over the holidays, positivity and the warmth of hospitality fill the air. I am pleased to report that the rooms and restaurant are buzzing on the weekends. We are now open six days a week: tranquil Tuesdays through to bustling yet pastoral Sundays. The farm has been flattered in recent days with pinky purple sunrises and the Tillingham valley brimming with icy mist, we look forward to sharing it with you.



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