England’s wine industry celebrated a record harvest in 2025 but faces growing commercial challenges as a surge in production leaves many wineries battling excess stock and downward pressure on prices.

English wine production climbed 55% in 2025 to 124,377 hectolitres, equivalent to more than 16.5 million bottles, following a warm, dry growing season that delivered high yields and excellent fruit quality. White wine output more than doubled, while favourable weather boosted ripeness across key varieties including Bacchus, Solaris and Pinot Noir.

The sector continues to expand, with more vineyards, increasing investment and exports rising by 35%. Still wines are also becoming a larger part of production as regions such as Essex build a reputation beyond sparkling wine.

However, the bumper crop has intensified an existing supply glut after stocks from previous vintages remained unsold. Larger producers have relied on heavy discounting, squeezing margins for smaller wineries. While wine tourism and exports are providing some relief, the industry must grow demand at home and overseas if it is to maintain profitability without sacrificing value.

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Ian Harris MBE has been installed as the 531st Master of the Worshipful Company of Vintners, bringing nearly five decades of wine industry experience to one of the trade’s oldest and most respected institutions.

Harris will spend the coming year representing the Vintners’ Company while supporting its work in the wine trade, education, charitable giving and fellowship. Best known as chief executive of the Wine & Spirit Education Trust (WSET) from 2002 to 2022, he oversaw the organisation’s remarkable international expansion.

The appointment has particular significance given the Vintners’ Company helped establish WSET in 1969 and remains a long-standing supporter of wine education. Harris, who received an MBE in 2018 for services to the wine and spirits industries, said it was a tremendous honour to serve as Master and looked forward to the year's industry events.

He succeeds Richard Wilson MBE. Founded on medieval wine trade roots and granted a royal charter in 1363, the Vintners’ Company continues to support education, scholarships and charities including The Drinks Trust.
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France's relentless summer heat and prolonged drought is leaving its mark on the 2026 vintage, with devastating wildfires sweeping southern vineyards as growers begin the earliest grape harvest ever recorded. Heat and drought are forcing harvests weeks ahead of normal while raising fresh concerns over crop losses and wine quality.

More than 11,000 hectares have burned in southern France, prompting mass evacuations and a red fire alert across several departments. Vineyards in Minervois and Roussillon have suffered fire damage, while producers fear smoke taint could affect grape quality, echoing problems seen after previous wildfires.

In Provence, a fast-moving wildfire burned around 2,500 hectares near the picturesque village of Cotignac in the Var. Local wine producers described scenes of devastation as flames swept through tinder-dry forests, threatening homes, vineyards and wildlife.

At the same time, growers have begun harvesting grapes earlier than ever before. The first fruit was picked in Fitou on 15 July, with many regions expecting harvests one to two weeks ahead of last years early harvest. While winter rains initially promised a generous crop, continued heat and drought are shrinking berries, stressing vines and threatening yields, highlighting how increasingly extreme summers are impacting French wine production.

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South African researchers have developed Africa’s first CRISPR-edited grapevine, marking a promising step towards vines that are better able to resist disease while coping with growing water shortages caused by climate change.

Scientists at Stellenbosch University and South Africa’s Agricultural Research Council used CRISPR-Cas9 gene-editing technology to silence the VvDMR6.1 gene. Early research found the modified vines were less vulnerable to downy mildew, one of viticulture’s most damaging diseases, while also showing improved water-conservation traits.

The work, highlighted by Nature Biotechnology, is significant because it targets two of the biggest challenges facing vineyards: disease pressure and drought. If confirmed through further trials, the technology could reduce reliance on fungicide sprays while helping vines perform better under increasingly dry conditions.

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Scientists have found that the amount of available nitrogen in grape must plays a crucial role in deciding whether commercial or indigenous Saccharomyces cerevisiae yeasts take control during fermentation. The findings suggest nitrogen management influences more than fermentation speed, potentially shaping a wine's aroma, flavour and regional character.

The study compared commercial starter cultures with indigenous yeasts isolated from spontaneous fermentations using synthetic grape must containing different levels of assimilable nitrogen. Commercial strains consistently outperformed native yeasts in nitrogen-rich conditions, while indigenous strains remained competitive or coexisted when nitrogen was limited.

Researchers also discovered that yeast strains differ in how quickly they absorb nitrogen and which amino acids they prefer. These differences help explain why nutrient levels alter the balance between strains. Although the work was carried out in synthetic must rather than commercial wineries, the findings could help winemakers fine-tune nitrogen additions to balance reliable fermentations with preserving distinctive local wine character.

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A new study suggests that fermenting Monastrell grapes under pressure known as mild hyperbaric conditions could enhance colour, aroma and structure without disrupting fermentation. While the findings are still awaiting peer review, the technique may offer winemakers an intriguing new tool.

Researchers tested Monastrell must under mild hyperbaric micro-oxygenation at 1.45 ATA, equivalent to around 45% higher pressure than normal atmospheric conditions. Mild hyperbaric treatment places fermenting grape juice in a sealed, slightly pressurised chamber, allowing a controlled increase in dissolved oxygen without exposing the wine to excessive oxidation.

According to the preprint, the process produced wines with deeper colour, higher phenolic content and more pronounced fruity and floral aromas, while fermentation progressed normally and no sensory faults were detected.

If confirmed through peer review and commercial-scale trials, the approach could provide wineries with a non-thermal way to improve colour stability, mouthfeel and aromatic expression.

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