Interview With The Winemaker At Astley Vineyard – Chris Haywood

Wine isn’t just made, it’s crafted by the unwavering expertise of a Winemaker, sometimes old traditions are passed down by generations and on other occasions, new people venture into the industry, introducing us to new creations, this series of Winemaker Interviews will help you uncover the vast world and skills of how the artists passionate about wine make the world a bubbly place.

In this feature we speak with Chris Haywood, the talented Winemaker at Astley Vineyard in Worcestershire, England, let’s discover a little about his time as a Winemaker in the English Wine Industry.

It’s Great To Speak With You, Chris, Can You Tell Us A Bit About Yourself & How Your Journey Into The Wine Industry Began?

“Thanks for having me!

I’m Chris Haywood – part of the family that owns Astley Vineyard here in Worcestershire. Although I am primarily the winemaker, we all do a bit of everything as we don’t have any other staff. That definitely keeps things interesting!

I originally worked in the music industry as a drummer and in radio PR, so my turn in the wine industry didn’t start until I was about 25. My break came when I was working at Harvey Nichols’ Knightsbridge store. I started in their food hall, but the wine shop there always enticed me. I liked to think of it as the ‘glass box of dreams’ as I had never seen so many extraordinary bottles of wine. I soon changed department, which was when I finally understood what I was meant to do with my life.

I was a boring Londoner as I just really wanted to make the most of my job. I almost got promoted to Assistant Wine Buyer, but I lacked WSET at this point. So at this particular fork in the road, I decided to leave retail, get my WSET and look for the next project. That’s when Astley Vineyard came up for sale and the rest is history!”

What Part Of The Wine Making Process Do You Enjoy The Most?

“Although blending is the glamorous culmination of all your work, seeing and manipulating the journey of the juice over its entire life is the most rewarding. All the problem solving and opportunities you come across along the way make it an incredibly interesting job. No vintage is ever the same, and being able to reflect on this with something that you have made is quite an experience. I love to spot the potential of a wine three months after harvest, and then bring that to fruition however many months later.”

As A Winemaker, What Has Been Your Hardest Obstacle To Overcome In Producing English Wine?

“The inconsistency of our weather is immensely challenging. My first year of winemaking was 2018; which many consider to be the Golden Year for English wine. Everything was just right, so this led me to believe that things would always be this easy. Oh, how I was wrong! From vintages where the sun stops just as we get towards harvest or vintages that spend two thirds of the year behind, only to catch up in three insanely warm weeks, our climate certainly keeps us growers on our toes.

This obviously means that planning goes out the window sometimes. Some of my favourite wines have been ones that have seemingly come out of nowhere. In my first year, I made some horrendous mistakes in the winery (of course), but a clever bit of blending and foresight created one of our most sought-after cult wines: Branwen (a Siegerrebe Rosé). We only managed to recreate this wine four vintages later. There’s nothing like a bit of uncertainty to keep things exciting!”

When It Comes To Pairing Sparkling Wine With Food, Do You Have Any Favourite Combinations That You Would Personally Recommend?

“Although I do love fine dining and pairing menus, it’s the more casual, everyday pairings that give me the most pleasure. Fried chicken in particular, or fish and chips. Such a nice midweek treat.

I’d also give a special mention to our various sparkling Kerners with Sushi. Our Kerner is naturally salty and bright which works tremendously well with sashimi. It’s something different.”

What Future Plans Can Enthusiasts Of Astley Vineyard Look Forward To In The Coming Years?

“We are just about to release a brand new sparkling Bacchus which is exciting. I find some producers work too heavily with Bacchus – I much prefer the light, crisp, green side to this classic English variety. Ours was blended with a sprinkle of Sauvignon Blanc, a quick 6 months bottle fermentation to retain all those bright green flavours, and then 12g/L dosage to bring out the ripe green apple & gooseberry. It’s seriously delicious (and probably available when this article comes out!)”

Can You Share With Us One Of The Most Memorable Experiences You’ve Enjoyed With A Glass of Bubbly?

“As an English winemaker, what I’m about to say is probably sacrilege, but if I had to drink one thing forever it would probably be Champagne. In fact, my journey into this industry was sparked by one particular bottle which I remember to this day – Philipponnat Clos Des Goisses 1999.

It was my first Christmas at Harvey Nichols, and we had had a particularly good year of sales. My manager was amazing, so he decided to treat us all to a special bottle. He asked me what to pick, but I had absolutely no idea. He chose this bottle with a glint in his eye. I simply had no idea what to expect – it was the most expensive bottle I had ever drunk at that time. Stood in a cramped backroom office, my world turned upside down with this Champagne. Mushroom flavoured wine! Who knew!? I was blown away by how rich and delicious it was. I haven’t drunk a better bottle since (give or take). If it wasn’t for that one moment, and that one bottle, I wouldn’t be where I am today.”

Thank you Chris, for sharing your story and experiences with us and we at Glass of Bubbly wish you the very best for the future!

Images belong to Chris Haywood. Glass of Bubbly was granted permission to use them.