From Cornwall with love – and no added sulphites
Trevibban Mill might have started as an early retirement project but has certainly become much more than that. Engin & Liz Mumcuoglu have put their hearts and souls into its development as a vibrant working farm now producing organic, low-intervention wines and ciders with a quintessentially Cornish soul.
Location: St Issey, Cornwall, England
Viticultural standards: Organic certified (and biodynamic practices)
Working with us since: 2021
Interesting fact: In 2018 Liz and Engin’s eldest son, Tom, left London to help his parents run the vineyard and winery. He also relocated the operations of his own business, Themptation, with all products now being produced at Tevibban Mill. The unique range of hemp-based grocery staples, including hummus, chocolate and pesto, is distributed across the UK and provides an interesting alternative to their regular counterparts while advocating for the health benefits of hemp.
Trevibban Mill wines
Nestled in the St Issey Valley and kissed by Atlantic winds, Trevibban Mill is an idyllically set farm that Engin & Liz Mumcuoglu purchased in 2007. The couple came across it while looking for a project in which to invest their time and money after Engin’s early retirement following a successful career in management.
The property originally consisted of a ruined watermill, a fishing lake and ancient Atlantic woodland and the initial, modest plan was to rebuild the watermill. Eventually they were offered some of the adjoining fields which they purchased as well, opening new possibilities for the property as a whole.
In 2008 Engin decided to plant a vineyard on the gentle Southeast facing slopes. Both exposition and soil profile seemed ideal for grape-growing: the soil is composed of slate-rich shillet (free-draining sandy loam) sitting on solid slate just 30 cm below the surface. A luscious orchard with 1700 trees, mostly apple and sweet chestnut, has since been planted as well.
Vineyard and orchards now provide the raw material for an exciting range of organic, low-intervention wines and ciders. Everything, from growing the fruit to the disgorgement of the sparkling wines, is done on site allowing for careful quality control and minimal carbon footprint.
The farm is managed holistically, with a focus on natural balance and biodiversity. Native flora is allowed to flourish; sheep graze in the vineyard and orchard for natural weed control and fertilisation; specific flowers and herbs are planted to control pests and promote pollination.
Two of Trevibban’s wines have no addition of sulphites and the goal is to eventually produce their entire range without any added SO2. As the project continues to mature, Engin and Liz, alongside consultant winemaker Salvatore Leone, continue to work towards greater quality with less intervention.