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For twenty years the Kemps ran Gifford's Hall Vineyard and developed it into one of the region's leading traveller destinations. They sold up and quit in 2004 but kept three acres of their vineyard includes the most mature grapes. John built himself a new winery in winter of 2005 and now boasts a condition of the art production centre for his wines and liqueurs.Regardless of this they like to adhere to some conventional standards. John reckons grapes make a response to delicate treatment so they're picked by hand using buckets and secateurs. They tread their grapes (oh yes they do) to prepare them for the press.

Grape wines
The vineyard contains 4 main grape kinds - Madeleine Angevine, Bacchus, Reichensteiner and Rondo (a modern red grape used only for rose wine).Three white wines are produced. Simply Bacchus, which as the name says is formed with Bacchus grapes. Angevine made with just Madeleine Angevine grapes. Crop Mix, which is created by mixing a little of each day's pressings.

Fruit wines
As well as grape wines, we also produce prize-winning fruit wines made of elderflowers, raspberries, blackberries, strawberries, rhubarb and cherry. We treat these fruits just about as if they were grapes, so they're crushed and pushed in the same way; we use the same yeasts. They're built to be drunk nice and chilled sitting in the sunlight.

Liqueurs
Our liqueurs are made using real fruit grown domestically whenever it's possible. We do have to stray into Kent for our cherries. There are simpler and less expensive paths to make liqueurs but none better. Essentially, we steep fresh fruit in pure alcohol. Different fruits are treated and prepared differently, naturally. Some are best frozen before immersion in alcohol and they're left in the spirit for varying periods.
The longest of all is Sloe Gin. We reckon it takes at least twelve months to make a very good product (2 years ideally) so it has a tendency to work out a touch more costly.