I was reading about Chapel Down — a winery in Kent, England, making sparkling and still wines from local grapes. They’re planning a share offer to raise up to £6 million, all aimed at scaling up production capacity.
They say it’s about modernising facilities, improving efficiency, and meeting growing demand — especially for their sparkling wines, which they’ve been pushing hard in the UK and export markets.
I’ve tasted their Bacchus. It’s crisp. It’s green. It reminds me of a spring morning in Tunbridge Wells — polite, slightly nervous, trying very hard to be French.
