insideKENT Magazine Issue 90 - September 2019 | Page 58

FOOD+DRINK
KENT’S GLORIOUS WINEST CONT.
Chartham Vineyard
www.charthamvineyard.co.uk // 01233 813709
Burnt House Farm, Station Road, Chartham,
Canterbury CT4 7HU
Traditional farming methods and an eco-friendly
approach is what goes into making the wines at one
of Kent’s newest vineyards, Chartham. Owned by
Doctor R oz Waller and her husband, Ric hard
Goodenough, and managed by their son, Andy, this
vineyard is ready and raring to go . The wines are
sold directly from the farm, and although they are
not made on site at the moment, that is the plan for
the future. A lovely pinot noir, a Bacchus, a pinot
gris and of course an exceptional blanc de blancs
are all available from the onsite farm shop.
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Harbourne Vineyard
www.harbournevineyard.co.uk // 01797 270420
Wittersham, Tenterden TN30 7NP Westwell Wine Estates
www.westwellwines.com // 01233 690471
Westwell Lane, Charing TN27 0BW
Harbourne Vineyard produces a variety of wines
from grapes such as Ortega, Regner, Muller Thurgau,
Seyval Blanc and Pinot Meunier. These wines are
suitable for vegetarians and vegans. Everything is
grown, made and e ven bottled a t the vine yard,
making this a definite all in one opera tion. T he
vineyard at Harbour ne was originally planted in
1979, and traditional methods are still very much in
use. Thanks to the ele vation of the land, fr ost is
hardly ever a problem meaning that a good crop of
grapes is produced each year. And anything that is
left over in the winemaking pr ocess, such as skins
and pips, is used as fertiliser, so nothing is ever wasted. Located just below the Pilgrims Way, with conditions
similar to tha t in Champagne , Westwell Wines
produces wonderful Chardonnay, Pinot Noir, and
Pinot Meunier. All the g rapes are hand-picked to
enable selection during harvest as well as allowing
for gentle pressing within a special press. The juices
are handled minimally, either by gravity or using
gentle pumps. A small proportion of the sparkling
base wines are fermented and aged in 2 to 3 y ear
old Burgundian barrels, while the Orteg a Barrel
Ferment is all fermented and aged in barrel.