Wine Appreciation Workshops at Summer Lodge
Enjoy an afternoon workshop with our own Cellar Masters, Eric Zwiebel MS and the Assistant Sommelier including one Champagne, two white wines, two red wines and one sweet wine. These sessions are available between 4.30pm and 6pm and cost £120 per person.
Furleigh Estate Winery
The Furleigh Estate is 85 acres of vineyard, lakes and grazing land surrounded by woodland. The area is teaming with wildlife; buzzards fly overhead; deer, pheasants and partridge roam the vineyard, while heron fish regularly from the lakes to which our resident geese return each Spring.
Four years of careful planning and investment has transformed the former dairy farm into a modern and productive vineyard and winery. Over 22,000 vines grow on the south facing slopes of the Estate. 15,000 of these are Chardonnay, Pinot Noir and Pinot Meurnier used to produce our classic quality sparkling wines. Bacchus and Rondo are also grown to produce fine still wines. A 5,000 square foot winery was built in 2007. This now accommodates a specialist pneumatic press, designed to carry out the very gentle whole bunch pressing required for quality sparkling wines.A temperature controlled cellar provides the ideal conditions to store still wines and mature sparkling wines on their lees, so as to develop the best flavours and mousse possible.
Take a tour of the Furleigh Estate vineyard and winery including tasting. Tours operate every Friday and Saturday at 2pm. All Furleigh Estate sparkling wines are International Gold Medal Winners.
Address: Furleigh Farm, Salwayash, Salway Ash, DT6 5JF
Contact: 01308 488991
For more events at the Furleigh Estate please visit https://www.furleighestate.co.uk/events
Newton House Gin
Newton House Gin is a small batch hand crafted gin which is distilled, bottled and labelled at Newton House, a beautiful historic Jacobean manor, in South Somerset. It is the brain child of Robin and Jane Cannon and excitingly, even though it is still in its first year of production, it has been awarded a Gold Medal in the prestigious 2018 World Gin Awards in the category for London Dry Gin. Robin and Jane purchased Newton House and 60 acres of gardens and grounds in 2007. It was in a very sorry state of decay and during the ten year restoration project every square inch of the house and outbuildings and every square yard of the grounds have been lovingly restored. The walled gardens now grow a large variety of flowers for cutting, herbaceous borders to enjoy and many botanicals including exciting and colourful edible flowers for cocktails!
In a moment of inspiration Robin and Jane decided to use their unique spring water which is pure and the elixir of life, having seeped gently from the hills surrounding the house for centuries, together with some of their homegrown botanicals to create a small batch, handcrafted gin. The gin was originally created in Hermione, a 10 litre copper still which is still used to develop delicious libations. After much trialing, the unique recipe was finally agreed and Newton House Gin was born.
Address:Newton Surmaville, Yeovil, Somerset, BA20 2RX
Contact: 07793 950 811 | 01935 471 388
In 1794, Dorset rope and net makers – the Gundry family – built the Old Brewery on the banks of the River Brit in Bridport. Since then, there’s been non-stop brewing on this site. Generations of Palmers have kept the brews bubbling. In the late 19th century, two Palmers brothers – John Cleeves and Robert Henry – bought the brewery and gave it their names: JC & RH Palmer. Today, their great grandsons, John and Cleeves Palmer, work in the company. As Palmers Brewery, it remains among the best of small independent brewers.
Palmers welcome visitors to the Brewery from Easter to the end of October. The fascinating guided tour starts at 11.00 am on every weekday (excluding Bank Holidays) and lasts for about two hours. These specialist tours are very popular and they advise you to pre-book. You’ll go behind the scenes in the historic brewery buildings, to watch every stage of the centuries-old brewing process.
Address:The Old Brewery, West Bay Road, Bridport, DT6 4JA
Contact: 01308 422396
Black Cow Vodka
Whey has historically been the problem child of the dairy industry. There is an excess produced in the cheese making process. We take this under-valued by-product and turn it into a superior premium vodka. We take great pride in our economical use of nature's bounty. Black Cow is the perfect partner for pairing with food. The mineral-free nature of our vodka gives it an incredible softness that holds delicate flavours beautifully.
The charismatic inventor of Pure Milk Vodka and face of the brand. As a farmer, running his own dairy farm, Jason has utilised all of his skills and contacts to set up, maintain and run the production side of Black Cow. His family background in farming and cheese making are, of course, reflected in the Black Cow process. The world’s oldest surviving family of cheddar makers, the Barber family have been making cheese and producing milk for over 200 years.
Address:Childhay Manor, Childhay, Beaminster, Dorset, DT8 3LQ
Contact: 0130 8868 844
Somerset Cider Brandy
Our farm in Somerset sits among 180 acres of cider apple orchards at the base of Burrow Hill. The farm has been pressing cider for over 200 years. In 1989 we were granted the UK’s first ever full cider-distilling license. We have been distilling award winning cider into Somerset Cider Brandy ever since.
In the autumn over forty varieties of vintage cider apples such as Dabinett, Kingston Black, Stoke Red, Yarlington Mill and Harry Masters are harvested.By the spring our pure juice traditional cider is ready to drink. To the best of our knowledge Burrow Hill Cider is the only cider to have won the annual national cider championships in Devon, Somerset and Hereford in the same year. As well as traditional farmhouse cider we make bottle-fermented ciders, a perry and an ice cider. Burrow Hill is also the home of Somerset Cider Brandy.
For the past thirty years we have been reviving the ancient art of Somerset Cider Brandy production. Half of our cider is set aside for distilling in Josephine and Fifi, our copper stills. The resulting clear spirit, known as Eau de Vie or ‘water of life’ is trickled into small oak casks to mature into brandy. It takes seven tons of apples to fill just one 500 litre barrel. We bottle Somerset Cider Brandy at 3, 5, 10, 15 and 20 years. Each bottle can be traced back to its source orchard.
Address: Burrow Hill, Burrow Way, Kingsbury Episcopi, Martock, TA12 6BU
Contact: 01460 240782