The Gladwin Family Journal
Snapshots, Reels and Observations from April
Solstice Farm Feast
This Summer, the Gladwins are “popping up” in the vines for the Solstice - it should be a magical weekend. On Friday 20th, Saturday 21st and Sunday 22nd June we'll serve a seasonal feast of Local & Wild dishes paired with a special selection of our Nutbourne wines.
Tickets are now available to book. These are sold on a first come basis so now is the opportunity for our loyal friends to book before these very special occasions are publicized more widely.
MAGNUMS - More Than Twice A Bottle
Richard is keen to reassure us that there is more to a magnum than having an impressive bottle on the table, more than the generosity of volume for your guests, and more than the labour saving of pulling less corks!
Wine experts agree that larger format bottles are best for second fermentation of sparkling and the maturing of fine wines - the wine develops more gently, oxidizes more slowly, retain greater freshness and achieves its maximum potential.
A Month of Blossoms
This months Champion: Magnolia
They bloom then disappear so quickly but as well as a feast, for your eyes, the spring blossoms are a great addition in the kitchen. Chef Oliver has been experimenting with fragrant Magnolia Petal Jelly and Cherry Blossom Vinegar.
What's in Season in April?
In the Wild
St Georges Mushrooms
Wild Sorrel
Young Cow Parsley
Wild Garlic Flowers
From the Land
Asparagus
Tender Stemmed Broccoli
Spring Greens
Rhubarb
From the Coast
Cuttlefish
Hake
John Dory
Olivia in Champagne
Olivia crossed the Channel to Champagne and joined our old family friends the Lagache family in the village of Pierry. She helped with their 2024 bottling, at a fantastic rate of 5,000 bottles an hour - much faster than the 5,000 a day she's used to at Nutbourne!
She joined the team loading bottles, magnums and even Jeroboams onto the bottling line; packing crates, and even got a look in on the final blending and dosage of the cuvée and rosé. The days started at 6.30am but don’t feel too sorryfor her; the Lagache routine is to kick off the day with a refreshing glass of an older vintage.
Vineyard Chickens, the Ultimate Providers
Lani and Gregory’s new Chicken initiative is now well underway.
The chickens are housed in a “luxury” mobile home that can be towed to any part of the farm. They have started work by de-slugging, digging, preparing, and fertilizing the polytunnel ready for new planting over the Easter weekend. Now they are moving onto a Summer of viticulture, grazing beneath the vines. All the while these little lovelies are producing an abundance of eggs and with an eventual slot booked on the restaurant menus in the Autumn - what more could we ask for!
Turning Out Day
It's wonderful to see our cows skipping out of the trailer and into the fields for Summer on the Brooks.
Watch a video of the herd heading out to freedom →
Lamb On The Menu
Meanwhile our Lambs that have been working the land over the winter are on all our Local & Wild menus.
The Shed in Notting Hill, Rabbit in Kings Road, Sussex in Soho, The Black Lamb in Wimbledon Village and The Pigs Ear in Chelsea are open as normal throughout the Easter break and very much look forward to seeing you.
Awards On The Way
We don’t like to boast (or do we?)
Richard has been shortlisted in The Caterer as “Restauranteur of the Year” and The Countryside Alliance has named Nutbourne Vineyards as “Best Rural Enterprise in the South East” - this was a nomination from our customers who then voted for us, so a wonderful surprise.
HAPPY EASTER
The vineyard is open on Good Friday, Easter Saturday and Bank Holiday Monday. Join us for wine by the glass with platters and a wander through the vines to see budburst.
Photography by: Ed Dallimore, Catherine Frawley, Olivia Thomas, Lani Gladwin and Oliver Gladwin