"A lightly sparkling organic wine, allowed to finish fermentation in the bottle. A vineyard blend containing all our varieties of white grape including Pinot Gris, Bacchus and Auxerrois.
Wild fermented with no added sugar or sulphites, unfiltered and unfined, it is a refreshing and characterful reflection of the verdant North Somerset countryside. Serve chilled"
Matt Stephenson and his lifelong partner Philipa arrived at Failand Farm on 1st April 2016 (an auspicious date!) and having determined to become farmers, they decided to plant a vineyard on the mistaken notion that growing grapes would be less hard work than tending sheep. They planted 3,200 vines over two years, in spring 2017 and 2018. Their first harvest was due to take place in 2020, but was scuppered by the hardest spring frost in 40 years. A few weeks later we were contacted by the owner of Far Orchard in Abbots Leigh who had apples going spare, their reaction was, well, we cannot make wine this year, so let's make cider instead!
The move to Failand was supposed to lead to a quieter life until cider and wine took over! Introduced to home wine making as a schoolboy he has always been fascinated by the magic of the fermentation process. Philipa is the driving force behind the transformation of the land and buildings at Failand Farm. Under her enthusiastic guidance they have planted hedgerows, orchards and woodland, repaired long-neglected dry stone walls, achieved organic status for the farmland and, yes, she is also managing a flock of sheep!
Sean Beaton is Matt and Phil's son-in-law, and lives on the farm with his wife Molly and their growing family. Sean and Molly came from London to spend a weekend in March 2020 just before lockdown and never left! It's fair to say it was not in Sean's life plan to become a cider-maker but he has definitely shown a natural talent for it, as their record of awards shows. When not making cider or spending time with the family, Sean is a wild swimmer, cyclist and runner.
