Full name: Samantha Martha Linter
Role: MD & Head Winemaker
DOB: 1/2/1968
Birthplace: Woking
Twitter Handle: @bolneyestate
Website: www.bolneywineestate.com
Fun Fact: “I can’t stand chocolate! But love Brussel Sprouts…”
J: Please tell us about how you got started, and how the journey has been up to now. Did you always know you’d be doing something in food and drink? And wine specifically? Was there any pressure growing up as the second generation in a winemaking family?
S: My parents started the vineyard when I was 4 years old, so grew up thinking this was very normal!! In my rebellious teens, I decided it was not particularly interesting and went off to train as a hairdresser. But 10 years later and enjoying drinking wine I became very interested in the idea of winemaking.
I have always loved cooking and trying new recipes, making my own up too. From the age of 12, I started cooking the Sunday roasts.
There was some pressure, but both Mum and Dad respected my decision at the time to not want to be involved. My brother was actively involved in helping out in the vineyard and I think they thought he would want to carry on. They were both very happy when I did start to get involved in my early 20’s and wanted to go to college (Plumpton) and learn winemaking!
Now both my brother and I are involved, I as head winemaker and running the business and Mark (my brother) has his own 16 acre vineyard, from which he sells me grapes!
How did your parents end up starting this thing? Could you tell us a little backstory? I read that your Dad is still involved in some capacity…
The Bolney Wine Estate story began in 1972, when my parents (Janet and Rodney Pratt) planted three acres of vines to create what was then only the sixth commercial vineyard in England.
My Dad was working as a commodity trader in the city, and after spending some time in Germany (during his university years) visiting vineyards decided that our site here in Bolney would be perfect for vine growing! The initial plan was for my Mum to work on the vineyard during the week, Dad helping at the weekends and to then retire in his 40’s to manage it full time.
Needless to say this didn’t end up happening! Vineyards are incredibly expensive to start and get to a commercial state. We grew our business slowly use year on year income from the business and my father’s job supporting financially until we started to make a profit. As my interests grew I took over full time in the 90’s, with Dad remaining on the board of directors today.
Mum sadly passed away a few years ago and sadly missed seeing how successful we have become and our first gold wine award!
Are there any preconceptions or misconceptions about English wine you’d like to address?
I think a common misconception in the industry is that ‘English Wine’ and ‘British Wine’ are the same thing. In fact British wine can be made with grapes grown outside the UK. For example a producer could purchase fruit or juice from Italy, transport it to the UK and then make the wine here. However English wine is made with fruit that has ALL come from UK soils.
What’s unique about English wine?
We are a cool climate country and this helps us to achieve clean fruit flavours, fresh wines with more floral aromas.
What gives this country the ‘edge’?
We naturally make lower alcohol wines so this is better for us, but keeping enough alcohol to balance the weight and character of the wines.
And what do we do best?
Wines that have a purity of flavour which does not dull the palate.
I read that your soil is sandstone rich – could you tell us what that does for the wine?
The soil type found at Bolney Wine Estate comprises predominantly Upper Tunbridge Wells Sand, consisting of sandy-loam, siltstone and clay over sandstone bedrock. This soil type allows good heat retention and excellent drainage, which the vines love.
What’s your favourite wine to make and why? Are there any new varietals or ideas that you want to experiment with in the near future? Anything we should be looking out for?
Our ‘Foxhole’ Pinot Noir red wine. I love Pinot Noir – it is very tricky to grow which gives us an enjoyable challenge, which we get great satisfaction from. Pinot Noir can produce wine with great complexity, finesse and character, this gives us some much to work with, it is a joy.
Asides from your own wines (obviously) – what are you partial to? Beers? Spirits? Anything you really don’t like?
I would have to say gin, particularly Brighton Gin. It’s deliciously refreshing with a citrus hit followed by a spicy finish.
I can’t stand alcopops, way too sweet for me!
I appreciate anything that has been made with care and shows the character it naturally has and is capable of achieving.
You guys are located pretty near to Brighton, right? Asides from Bolney, what else should our foodie readers know about that’s happening in your neck of the woods?
Yes we are about 12 miles north of Brighton. There is a plethora of wonderful foodie bits happening at the moment, we are working particularly closely with a ‘pop up’ company called Tabl. They act as a platform to match up chefs and venues across the south east to host evenings of culinary delights!
Masterchef professional finalist Sven-Hanson Britt is coming to our winery on the 27th June to cook a 6 course menu matched with a range of our wines.
What’s a ‘day in your life’ like? Could you give us an insight into the winemaking business?
Being MD as well as Head Winemaker means I spend an unfortunate amount of time doing paperwork in the office! So I usually start my day with a skinny latte and spreadsheets. With regards to winery activities, we are currently preparing our Rondo (red grape variety) for bottling.
I generally have lots of meetings with the team.
I also get out and about attending industry meetings and events to help get the Bolney story know!
What’s your greatest/most memorable professional moment been, so far?
I would have to say being awarded the 2012 IWSC Gold Outstanding for our 2007 Blanc de Blancs.
We were 1 of only 4 sparkling wines worldwide to be awarded Gold Outstanding, the highest commendation from the IWSC. This award win was shortly followed with ‘IWSC UK Winemaker Of The Year 2012’. Both were significant achievements in my career.
Where do you get your ideas?
From everywhere! My team (particularly our assistant winemakers), our customers, other vineyards, local foods and restaurants, my family, drinks industry news/literature, the press….the list is endless!
What’s your philosophy, summed up in a sentence?
“To strive to produce the very best local, hand crafted, super premium English wines.”
What’s the biggest challenge you’ve had, how did you overcome it, and what did you learn from it?
Losing our entire crop in 2012, challenges are there to be overcome and normally we can find an effective way to do so. Sadly in 2012 it rained continuously during the whole flowering period, almost none of the fruit set and frustratingly there was nothing we could do about it.
Who’s the person who’s most inspired you in your work – food industry or otherwise? Is there anyone that you draw inspiration or strength from? Do you have any specific culinary influences?
Actually there were two people in the English Wine Industry. Sandy Moss – joint founder of Nyetimber, she was the first female English winemaker and inspired me to follow her example, in what was a very male dominated industry.
The other would be Michael Roberts – the late joint founder of Ridgeview. He generously gave me help and advice when I most needed it. Most notably instilling in me the need to NEVER compromise on quality of the wine I make.
What do you enjoy most and least about what you do?
Most – Harvest in the winery. Although we end up working almost every hour of the day (and night) it’s such a pleasure to see our fruit coming in, I feel immense pride when we have a crop of excellent quality and quantity. The excitement of seeing the juice fermenting and the flavours coming through, giving hints of the wine to come.
Least – Budgeting, forecasting and cost centres! I find numbers (unless we are talking ABV) very dull!
What advice would you give to aspiring wine entrepreneurs who’d want the kind of results that you’ve had?
Be prepared to work non-stop for the foreseeable future! Attention to detail is a must and to never compromise on the quality of wine you have decided to make, even at your lowest point, keeping your ethos and passion at the front of your thinking.
I would also recommend attending Plumpton College to do a viticulture and oenology course.
(…it’s the only university in Europe that teaches winemaking in English)
If you weren’t doing what you do now, what would you be doing instead?
Well I love DIY and always fancied being an architect!
If you could get anyone to try your wines (fictional or real, living or dead) who would you pick and which of the wines would you like them to try? Assume that they go on to be your brand ambassador…
Definitely Winston Churchill, to taste our Blanc de Blancs. A Famous lover of Champagne who propelled the popularity of Pol Roger, perhaps he could have given us similar success with our English sparklings!
What’s your ultimate aim and goal for the business? If you could achieve anything with it, what would you pick? Money and reality are no obstacle, so shoot for the moon…
To become known worldwide for producing top class Pinot Noir red wine, distinctively English!
Where next for you and your vineyard?
Well, we have big expansion plans for the next 5 years. Our site is currently 40 acres and this produces around 120,000 bottles per year, we are looking to more than double this production to 250,000 bottles by 2020.
To keep on learning and developing our wines, quality and passion for what we do, sharing this with others.
And we always ask three customary ridiculous questions…
If you had to employ any character from Game Of Thrones to come and work with you guys at the vineyard, who would you pick, and why?
Ned Stark, who wouldn’t want to stare at him all day! I imagine he’s pretty good with his hands too… Love his sense of honour and absolute commitment to what he believes in.
If you were given an infinite budget but had to spend it all on entirely frivolous stuff, what are the first 3 things you’d buy, and why?
1. A new tasting room with an outside raised balcony, overhanging and overlooking the vineyard for visitors to sit and enjoy a glass of wine or two. Oh and a Michelin star restaurant up there too.
2. Have a wine bottle designed that is very unique and expensive and just for us!
3. Build a huge indoor swimming pool, covered by a very ornate Victorian style glass house. With a fully equipped SPA facilities attached. So when any of the team need some R & R it’s on tap and I can get a massage every time I get backache sitting at my desk.
If you had to have any character from Greek mythology come and work with you at the vineyard, who would you employ?
Dionysus of course, the Greek God of Wine!