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Burn Valley Vineyard & Winery

@burnvalleyvineyard

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The adventures of making award-winning Burn Valley Wine from our family owned vineyard, here in Norfolk.

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We have a New Holland Braud 9070L in the vines today, helping us bring the last of the harvest in. A machine like this lets us pick at the exact moment the grapes are ready, without having to get a team of people together on the right day, which doesn’t always work out. The machine picks a whole row in just two and a half minutes.

It straddles each row and runs the vine through its centre section, shaking the fruit off gently and leaving the vine undamaged. The grapes go into tanks on board and get run back to the winery on Laura’s truck for processing.

At a quarter of a million quid it’s not something we could ever keep here all year, so a big thank you to Ernest Doe for bringing this awesome setup out to us when we need it. taken in Shammer by @burnvalleyvineyard

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7 days ago

Well, what a June we’re having! Two of our wines went off to the Independent English Wine Awards, all judged completely blind, and both came home with medals.

Our Bacchus Fumé 2023 took a Gold. One of the judges said they’d happily taste it blind against the best Fumé Blanc from California and white Bordeaux, and described it as a world-class example of the grape. We’ve had a quiet soft spot for that wine for years, so reading that back was a strange and rather lovely thing.

Our Orange Wine 2024 picked up a Bronze. It’s the first orange wine we’ve ever made, a proper experiment, and to have it hold its own alongside established styles means the world to us.

The timing’s no accident, either. Next Saturday the 20th we celebrate ten years of the vineyard, and both of these will be on the table among the 70 wines we’re opening from the library. And the day before, we’ve got the world’s wine press coming by for a special tasting, some old friends and some new ones, which we’re properly excited about.

So, two things in our bio if you fancy it: book your tickets for the ten year party, and take home a bottle of the Gold-winning Bacchus or the Orange while we’ve still got them. Link’s up top.

🥇 🥉 #BurnValleyVineyard #IEWA2026 by @burnvalleyvineyard

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4 months ago

Harvest is nearly finished at Burn Valley and we’d love a few more hands to get us over the line whilst the grapes are perfect!

Next Monday 5th and Tuesday 6th October we’re picking Chardonnay and Seyval Blanc, with Pinot Noir possibly to follow if the weather works out.

We’ve added the Tuesday, and the days run a little longer next week, finishing at 3.30. There’s a proper break for lunch in the middle, and a glass of something from the cellar door once the last crate is in.

Come for one day or both. No experience needed, just outdoor clothes and a willingness to get stuck in.

To book a place, message us or drop an email to Matt at burnvalleysales@gmail.com taken in Shammer by @burnvalleyvineyard

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17 days ago

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21 days ago

Monday mornings hit different at the vineyard.

Yesterday we picked 2.4 tonnes of Solaris and Pinot Noir, with 20 volunteers mucking in across the rows all morning.

Steve then made a wonderful cottage pie that was to die for, we all had a drink together, and everyone went home mid-afternoon smiling.

For scale: that’s roughly 2,400 bottles picked in a single morning.

We’re back at it again on Monday. This time hunting for Bacchus and Schönberger. Want to join us?

It’s an early start, 8am for 8.30 kick off, but crisp mornings and the last of the summer sun make a decent case for it.

There are certainly worse ways to begin the week – drop Mat a message at burnvalleysales@gmail.com if you fancy joining. taken in Shammer by @burnvalleyvineyard

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a month ago

Harvest is nearly here – and we’re looking for extra hands.

We’ve been in the vineyard all week, checking fruit and trimming back the canopy so the last of the summer sun falls exactly where it needs to.

Kit’s cleaned. Everything’s coming ready.

When the fruit’s ready, we pick. And every year, people volunteer to help us do it.

If that sounds like your kind of day, it’s not all hard graft. We keep the days short and jolly and Steve will be cooking proper hearty lunches for all our helpers, with fresh bread straight out of the oven, and of course… there’ll be plenty of wine too.

Dates go out to our mailing list next week. Comment ‘PICK’ and we’ll send you the dates. Or head to the website and add your name to our mailing list when prompted.

Come and pick with us! taken in Shammer by @burnvalleyvineyard

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a month ago

So… Great British Rosé Week is here.

We’re a little late to the party, but we’re here! 🫠

Consider this our belated entry @wineawaytheday @eatsleep_winerepeat @winegb

Our rosé is perfect for this kind of weather. Made in Norfolk with proper intent. And whilst Rosé week will come and go, it’s a state of mind - and ours runs all summer.

Cheers to being fashionably late. 🍷
#burnvalleyvineyard

Head to the website to order yours now, or pop up and see us at the Cellar door, everyday from 10am to 3pm, or join us in the bar Thursday, Friday and Saturday nights till 8pm. by @burnvalleyvineyard

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5 months ago

Picking grapes in a beautiful vineyard has all the romance you’d expect - and we love having people in to help with harvest.

Inside the winery however, the work is quieter and much harder on the body. This week at times, fruit was still coming in fresh from the vines well after 5pm, and every bit of it had to be sorted, pressed and moved into tank there and then.

Matt, Chris and Simon spend many an evening leaning over the sorting table, checking each batch by hand and taking out every grape that didn’t make the grade.

Fruit that has come off the vine can’t wait until morning, so they stay until the job is done, however late that is. 🍇💪🏻❤️✨ by @burnvalleyvineyard

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14 days ago

Two easy ways to spend an afternoon with us this summer.

Book a guided tasting (£40pp) and we’ll take you through the wines properly, with a Burn Valley platter board alongside:

Charcuterie, Mrs Temple’s cheese, antipasti, warm homemade focaccia and our own seasonal pestos and chutneys.

Not one for plans? Just wander in. Drop-in tastings at the cellar door are £10pp, Monday to Saturday, no booking needed.

Opening hours shift a little with the seasons, so check the full details and reserve your guided spot at the link in our bio.

We would love to open some of our favourite bottles with you soon. 🍷 by @burnvalleyvineyard

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4 months ago

Last night, in the candlelit hush of The White Horse’s bakery barn at Holme-next-the-Sea, we went out-out.

Five courses. Five wines. Completely wonderful.

Chef Callum walked the room through each plate – Victor at his side, the kitchen humming.

Head Chef Gabe slipped into a seat with his partner, off-duty for once, trusting his brilliant team to do what they do best with the finest produce Norfolk has to offer.

Each course met its match in a glass: signature wines from us at Burn Valley Vineyard, poured and storied by GM Will, AM Caitlyn and the team – with wine maker Hamish on hand to share the secrets behind every bottle.

It was intimate. It was generous. It was Norfolk at its best – beautiful food, honest wine, candlelight, and a room full of guests who loved every detail.

White Horse Supper Club runs the second Wednesday of every month, 7–10pm, at The White Horse, Holme-next-the-Sea.

Hopefully we’ll see you at the next one.

Our🍷 @thewhitehorseholme taken in White Horse Holme by @burnvalleyvineyard

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5 months ago

Secret Supper at the Winery last night. Summer, tomatoes, Moroccan and Portuguese flavours, and a toast to close out the season. 🍅

Thank you to everyone who’s come along this year — regular faces and new friends both. It’s been a proper run through Steve’s cooking paired with Mat and Laura’s wines, and we don’t take for granted that you keep turning up to share it with us.

Norfolk food is on the map, English wine has never been more exciting, and we’re glad to play our small part in it.

Next season’s dates go out to the newsletter first. They’ve been selling out before we’ve even posted about them, so if you don’t want to miss the next one, that’s where to be. Steak Night tonight is already full.

And the new vintages are live on the website now:

Bacchus Fumé
Blanc de Blancs
Orange Wine
And an amazing Desert wine you just have to try.

We make everything in small batches, no restocks. When they’re gone, they’re gone. taken in Burnham Market by @burnvalleyvineyard

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2 months ago

🔥 Another brilliant Steak Night and surely the biggest T-Bone in Norfolk. Sous vide, then blackened on Bertha. Old friends, new friends, a soundtrack from James Brooks, and yet another spectacular Burn Valley sunset. 🌅

🎂 Happy Birthday to Pete Abbey — the man who raised our Winemaker!

🍷 We also popped the cork on our new Schönberger Late Harvest dessert wine — lychee and elderflower notes, perfect with Wendy’s brownie or Steve’s Eton mess (berries picked fresh today).

The dessert wine is not released yet, but not far off – sign up to our newsletter so you’re first to know. Link in bio. by @burnvalleyvineyard

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3 months ago