Oeno-File, the Wine & Gastronomy Column

by Frank Ward

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Frank Ward

Frank Ward is an English-born wine taster and consultant established in the UK. He has written numerous articles on wine and food in Sweden, USA (Connoisseur New York) and the UK (The European), and is author of two books on the restaurant scene in Sweden.
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New World Wines – Old World Terroir

Posted by Frank Ward on March 27, 2017

March 2017. Simpson’s Wine Estate is a totally new property created, here in the old world, in the purest spirit of the new world. The location: Barham in Kent, “the garden of England”. Three 10-hectare plots of land were chosen where no vines had ever grown before; a winery was created within the shell of an old barn, complete with offices and a (projected) tasting room; and Kent-based fruit pickers were induced to transfer their fruit-sensitized fingers from apples and pears to the more fragile fruits of the vine. [….]

This entry was posted on March 27, 2017 at 6:01 pm and is filed under Other Countries, Tasting notes. Tagged: Barham, calcium carbonate, Champagne, Domaine Sainte Rose, Hugh Johnson, Languedoc, malic acid, Nyetimber, root stocks, Simpsons Wine Estate, Stephen Skelton M.W., vaslin bucher, virgin wines. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.

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