Matt Gregory

WINEMAKER

Matt Gregory

TYPE OF AGRICULTURE

Organic uncertified

VINEYARD AREA

3 hectares

COUNTRY, REGION, SUBREGION

England, East Midlands, Leicestershire

Matt Gregory wasn't looking to purchase a vineyard when he called a local farmer in 2019 to see if they had some fruit available to make a bit of wine. Owning three hectares of vines in Leicestershire with no prior farming experience seemed too steep a learning curve. And yet…

Jumping workboot-first into a new adventure after being given an 'offer he couldn't refuse' in early 2020, Matt decided to take custody of the vineyards.

Planted in 2009/10 to Pinot Noir, Pinot Gris and Bacchus (2000 vines of each) and with a mixed experimental parcel of hybrids: Solaris, Seyval Blanc, Regent and Madeleine Angevine (totaling 2500 vines together) - the vineyard sits at 100m above sea level, one of the highest points on the Leicestershire Wolds.

Here, a glacial rubble of limestone, flint and quartz is scattered above 200 million-year-old calcareous limestone and a seam of keuper, with the vineyards gradually sloping down a south-facing hill. Handy when you're in the East Midlands.

Though the surrounding arable farm means pursuing certification would be a wasted effort, Matt farms according to organic principles, and in early 2020 set about employing a regime of cover cropping, utilising every trick he could learn to encourage biodiversity and prioritise soil health for his new project. Four years later, the vineyards are alive with a dazzling diversity of plant life.

Matt's journey in wine began as a merchant, then trying his hand at making wine in New Zealand before developing his own winemaking project in Piedmont. Now that he's on home turf, his philosophy is simple: farming first.

Look after the fruit, treat it gently in the winery, and let the wines speak for themselves.

In the cellar- currently a simple stable block packed with a few tanks, a beautiful old mechanical Vaslin press in the yard - Matt likes to macerate his varieties as a gentle infusion, teasing out a little more substance and detail. Blends are carefully assembled, he's learnt the varieties that play nicely together, and those that need their own space. Depending on the vintage, some wines will see no additions, and some a small dose of sulphur. Matt never fines or filters, and all movements are by gravity.

We are so thrilled to be working with Matt: a hugely passionate, committed individual, humble and self-effacing, honest in what he's still learning, and quietly producing some of the most confident, elegant wines in this country. It's a joy to see his hard work paying off.

For any UK wholesale and stock enquiries, please contact hello@winesutb.com

WINES