1. For those who may not know Figgis Family Vineyard yet, can you tell us a little about the project and your motivations for starting it?
Figgis Family Vineyard was established by Sean, Stephanie and Alistair in memory of our son and brother, Christopher, who sadly took his life in 2022. Chris, or “Figgy” as he was known, had always wanted to join the family farming business, but due to circumstances outside of my control I left that business and so it was no longer an option for him. Creating the vineyard felt like a way of keeping his memory alive. For me personally, it also gave me something positive to focus on during an incredibly difficult period. With more than 30 years of horticultural experience behind me, building a vineyard from scratch felt like the right challenge.
Today, the vineyard covers 15 acres across two sites. Figgy Field is planted with Pinot Noir and Chardonnay and produces Figgy Fizz, an approachable sparkling wine designed to make English wine more accessible. Vicarage Field is focused on premium still red and white wines that I would happily drink myself. Our first harvest took place in 2025, and the sparkling wine is now being produced using the Charmat method to maintain both quality and accessibility.
3. What do you see as the key decisions you have made since you decided to plant a vineyard?
One of the key decisions was developing separate sales strategies for the two vineyards and being clear from the outset about who each wine was aimed at. Another important lesson was understanding the importance of route to market early on. I was advised to work out how and where the wine would be sold before planting the vines, because growing the grapes is only part of the challenge.
4. You’ve just completed your first harvest. What was that milestone like?
Harvest was a very emotional milestone. Leading up to it was nerve-racking, as the picking date was determined by the fruit’s acidity levels and the winemakers at Itasca, rather than by me directly. When the day arrived, though, it was wonderful. Family and close friends, many of whom knew Chris, came together to help pick around five and a half tonnes of excellent-quality fruit on a beautiful autumn morning. It felt like a real moment of achievement for everyone involved in the project.
6. Is there any support you have experienced or would like to see to help vineyard owners like yourself succeed?
Aside from family support, I’ve been fortunate to have three people around me who have been incredibly supportive. Luke Wolfe of Agro Pro Vines has guided me throughout the process, while Tom Boucher at Bo Design has helped enormously with branding and labels. Tom Berry, a local contractor and grower, has also been invaluable from a practical vineyard perspective. Beyond that, I’d like to see more opportunities for vineyard owners to connect informally through vineyard walks and shared discussions. People tend to speak far more honestly standing in a field than they do in a meeting room.
7. Do you have any advice for someone who is looking to start their own vineyard?
Think very carefully before you start. There’s a romantic image attached to vineyards and wine, but the reality is extremely hard work. You can be out pruning in minus-eight-degree temperatures one week and dealing with frost, disease or hail the next. There are countless risks that you simply can’t control. I was fortunate in having 30 years of horticultural experience behind me, so I understood the growing side already. Even with that experience, it’s still challenging.
I try to carry out as much of the vineyard work myself as possible, aside from spraying and harvesting, because labour costs can quickly become overwhelming. Most importantly, work out your route to market before planting. Growing the grapes is one thing; selling the wine profitably is another challenge entirely.
