I farm one hectare of vines in Kent, England using biodynamic practices alongside my own teas, ferments and essential oils. These are mostly sourced from the vineyard site. For the farming and wine making, I rely on my intuition and feeling for a lot of it, unlike what they taught us at wine school. After completing a degree in Viticulture and Oenology, I worked with producers that inspired me such as La Garagista and 2Naturkinder where I made two of my first wines in their cellar. At the start of 2022 I began to miss home so managed to find a hectare of forgotten vines in Kent with a horse stable to make wine in, so i was able to come back to the UK. The varieties I grow there are Reichensteiner, Bacchus, Pinot Gris and Pinot Noir. My first harvest was 2022 which was picked surrounded by friends and family. This good energy is very important for the wines. They are all hand de-stemmed, foot crushed and when pressed they go into stainless steel and glass demi-johns to continue their lives. No interventions are used and the wines are bottled directly from tank roughly 9 months later.