Wine The Farmers' Country Showdown

Across the country,

thousands of farming families work tirelessly around the clock.

Oh!

Stop arguing, girls! Give over!

HE BLOWS WHISTLE

But there's one day each year

when they get to leave the daily routine behind.

Right, here we come, Dorset.

These are show days...

-OVER MEGAPHONE:

-A very, very warm welcome to Melplash Show.

..where they come together as a community...

..to showcase the fruits of their labour...

I just love showing my girls off.

..and try to win prizes for their breed champions...

-Smashed it.

-SHEEP BLEATS

..and award-winning produce.

-That's really nice cheese, that.

-KID BLEATS

It was very good, darling.

There will be highs...

That's what we want to see - red. Red is the best!

-..and lows...

-She's not happy enough to go.

..for the dedicated farmers who give everything to walk away a champion.

Fingers crossed!

The UK wine market is now worth nearly £20 billion

and English vineyards are on the rise,

in an effort to garner some of that lucrative market.

-Lovely aroma.

-Fantastic.

The Lindo family - Bob, Annie and their son, Sam -

from Bodmin, Cornwall,

and artisan winemakers John and Kim Coulson,

and their family from Penzance,

have been working tirelessly

in the build-up to the South West Wine Awards.

Awards lead to increased business

and the medals and trophies are vital for vineyard survival.

In the heart of Cornwall's beautiful landscape

lies a thriving 25-acre vineyard.

Established nearly 30 years ago,

its story mirrors the story of English wine -

one of struggle, determination and a slow-burning success.

It all started 34 years ago, when a young couple,

Bob and Annie Lindo, decided to make new lives for themselves.

Bob had spent 16 years as a fighter pilot and it was time to come home.

We wanted to work together. We thought we might be able to.

I think we have, yeah. We've done well. We're still together.

So, with no experience whatsoever,

they moved to Cornwall and bought a farm.

We did sheep and beef to start with, for several years.

COWS MOO

Then, almost a decade into this rural dream,

Bob and Annie suddenly had a light bulb moment

about one of their fields.

It was known by the family before us as "meadow down under".

It was a little meadow that grew anything.

It's so warm here and this field just looked so obvious

that it was crying out to have vines in.

So, we thought if it can grow anything and it's as warm as this,

let's try some vines on it and it's worked, so there you go.

The south-west was home to hundreds of farms but very few vineyards.

Bob and Annie were one of the pioneers.

I think really, in the beginning,

there weren't many vineyards and those that were,

it was a bit of a hobby really, and there was no money to invest,

so people might retire from their former career,

do it as a bit of a sideline

and there was no perfectionism in it really.

I can remember two or three good winemakers at the time,

but they were very rare and they got swamped in poor wine, really,

and so they got overlooked. But I think, with us, it had to work.

We had no other form of income. If it didn't work, we didn't eat.

As Bob worked and planted, Annie pruned that first field by hand,

while still looking after the family.

It was known as Annie's field.

We dug all the holes and we did all the hard work to start with

and, in fact, these five acres, 8,000 vines,

we hoed by hand for two years when they were baby vines.

It was ridiculous.

This is really nice, a really lovely bush. Look at that.

-That IS a good bush.

-Fantastic grapes on it.

-That's proper pruning, you see.

-Yeah.

-That's what does it.

Yes, I suppose after 27 years of it, you get the idea of it.

-You probably get the hang of it, yeah.

-Yeah.

And of course now, all people do is phone up,

a tractor comes, plants the vineyard.

We were doing the work and not paying ourselves,

so we were living on lamb and wine for a long period of time.

But there are worse things to live on.

But their resolve would be tested even further,

as it would be a three-year wait

before they could sell their first bottles

and no certainty that it would be any good.

Just less than 50 miles away, in picturesque Penzance,

lies the Polgoon Vineyard.

John Coulson and his wife, Kim,

who have built it up from scratch,

also have an equally dramatic beginning.

11 years ago, they were fish merchants,

living in Cornwall's main fishing port of Newlyn.

They had four children between them and another on the way.

We had number five on the way and needed somewhere bigger to live.

Their search eventually brought them

to the 18th-century Polgoon farmhouse and lands.

They wanted to sell the farm, which was about 23 acres.

It was in quite a state.

It was literally completely derelict farmhouse, small cottage,

that needed doing up from scratch.

They took the plunge. They now had space,

in fact enough land to make a dozen football pitches.

Now John and Kim needed to come up with an idea on how to make it pay.

What do you do with land in Cornwall?

It's quite difficult to come up with something creative.

You've got potatoes, flowers, things that every farmer does down here.

So, we thought it would be nice to try and do something different.

As former fish merchants with no experience in winemaking,

they had to learn the business from scratch.

Yeah, it's very hard work. It is very hard work.

And I don't think you go into any type of farming

without being prepared for that,

but I guess we probably were a little naive

with the amount that we knew in the beginning.

The path that we chose has been a bit of a rollercoaster.

We've had good years and bad years

and it's certainly not for the fainthearted.

To Kim and John's surprise,

they struck gold with their first attempt at winemaking -

a trophy for the best rose in the country.

It was really exciting. We had to go up to London

to the House of Lords to collect the award.

I think, at the time,

we probably were struggling to get the train fare together, but...

But the good start was not to last.

2008's financial crash came with a torrent of bad weather.

It left the vineyard on the brink of closure.

With the family home tied up in the property,

John and Kim were desperate for a solution.

I think there's every chance our business would have failed

if we'd just relied on making wine every year.

We had to do something to keep the business and the family home going.

In truth, the south-west has more cattle, calves,

sheep and lambs than any other region in the country.

Its dairy and beef herds account for almost a third

of the nation's stock.

You might even find the odd alpaca.

Its Cheddar and goat's cheeses are widely known

but its wines are only beginning to have the same impact.

In fact, the old joke used to be,

how many people does it take to drink a glass of English wine?

It takes three people to drink a glass - two to hold them down

and one to pour it... one to pour it in.

But those days are long gone, you know.

People expect an awful lot of a modern English wine

and so they should.

As both vineyards aim to keep English wine on the world stage,

one of their secret weapons is their family.

They both have very entrepreneurial children,

who are following in their footsteps.

For Annie and Bob, the future of their life's work has been assured

by their 39-year-old son, Sam, who is now in charge of the winemaking.

My dad says I grew up in a barrel, I was born in a barrel.

So, I've always been around

what my mum and dad are doing at the vineyard.

Obviously, as you get older, you have a little less energy,

and Sam brought this energy and enthusiasm with him.

Well, it's great, because I think if you have a relative,

your own son, working with you, it's like having yourself.

There doesn't seem a time when Sam isn't thinking about wine.

It feels like a hobby.

My wife says, "Are you going to have your 40th birthday off?

"What are you going to do?" I was like, "Can I go back to work?"

Even the biggest days in his life can't distract him.

I think, when I got married, we got given a glass of champagne

to have our photo taken in the wedding car

and my uncle snapped me smelling the wine.

I'm going, "What does this wine smell like?"

My wife's going, "Stop it! You're not at work now!"

Sam's commitment to wine and his family knows no bounds.

A few years ago, he brought them together

when he created a brut rose

from the grapes grown in his mother's very special field.

We called it Annie's Anniversary,

because Annie had pruned here for 20 years at the time.

She got to her hundred-thousandth vine

and we thought we'd like to commemorate it,

so Sam made Annie's Anniversary Brut.

And it's been so successful, we've made it every year since.

The amazing thing is, our son made this wine.

This wine producer has grown from nothing

to one of the leaders in the country,

producing 100,000 bottles of award-winning wines every year.

Sam is determined to build on this.

When I started having children,

it really dawned on me about the potential and the possibility,

that this business could be something

to hand down into generations.

And I think, I've travelled around the world

and I've been to New Zealand and worked in big wineries

but, actually, the thing that's really hard to achieve

in the world is a 100-year-old business.

And really, that's the exciting thing now,

is that we're trying to put this family business

on that kind of footing, that it can go on for 100 years.

On the other side of Cornwall,

the Polgoon Vineyard is also growing its own dynasty.

Do you want to just get this one at the top?

-Right up here.

-I can't reach up there!

THEY CHUCKLE

Kim's eldest son, Ben, has been helping out

since he was a young lad.

Come round this side.

This year, he is in charge of pressing

the newly-harvested crop - a seven-day-a-week job.

You tell your friends your parents own a vineyard

and they think it's just some glamorous business

where you're drinking wine all the time.

Come harvest time, you've got to press everything the same day,

get it into tanks and, at that point, you're only halfway done.

You've then got to concentrate on making a good wine from that,

so it doesn't really slow down at all.

Eldest daughter Emma has also come into the business.

My job, here at Polgoon, is, well, to do everything, really.

As a family business, that's kind of what happens.

You help out wherever you're needed and you get involved in everything.

Do you want this up or...?

Is it all right up? Yeah?

That includes some marketing, being her mum's PA,

helping with the bottling and, recently, a new, terrifying role.

And this season, which is quite a jump for me,

I got involved doing the tours.

Have we got everybody on the tour today?

Please do bring your drinks up. Absolutely no problem.

Wish I had one.

Well, quite proudly - and we shout about it a lot -

we're what we call single estate,

which means everything that we produce, we grow.

90% of the tasting is done with your nose.

Pinch the bottom with two fingers and use your thumb as a support.

That allows you to get a good swirling action.

Unfortunately, these are proper wine tasting glasses,

but if you're like me and have got a big nose,

you can't get your nose in.

So, if you tip it to the side,

it gives a bigger surface area anyway

and allows you to get a nicer smell from it.

I'm probably known as the least confident member of the family.

I actually found out that I get more claps than my brother did,

so I really like that one!

OK, let's go.

With a family this involved,

even ten-year-old Georgia wants to get on board.

Have a look.

She is learning how to grade the grapes.

On the one...

No, on the percent mass...

But having a family who can push the business is not enough

when times are tough.

Although we started with a competition and a trophy

and a real wow factor,

we then had a couple of years when we weren't getting

the grapes that we needed to make wine,

to give us enough bottles to sell.

The family refused to give up and, instead,

decided to look to another fruit, in an effort to save their home.

We had planted a few trees in the orchard to make apple juice

and we started making a cider

that just turned out to be amazing, didn't it?

We had to diversify into other drinks,

because the wine trade wasn't sustainable for us.

The vineyard's the main focus, the main passion,

but the cider's really exploded alongside that

and the soft drinks and everything else.

That's, obviously, in part, attributed

to the hard work and the passion,

but also the Cornish and regional thirst for quality local produce.

We've kind of come in just at the right time, really.

Surviving in an industry like English wine

takes a lot of ingenuity, but it is producing results.

Here, in the City of London, there is a massive fan base

and some have even turned their love into a business.

I guess I was just completely impressed

and overwhelmed when I started tasting English wine.

There are a lot more restaurants

that are now promoting English wine than there used to be.

I think it's actually more common now to find English wines,

especially, in pubs and restaurants, not just in London

but in some really random and obscure places as well,

which is always quite exciting.

I think the vines are getting older,

I think people are growing the right vines in the right area.

More recently, I think I'm very proud of the fact

that England is able to focus on quality rather than mass production

and, you know, it's for this reason that we tend to be winning awards.

It's also attracting a lot of investment, a lot more interest.

-Mm.

-A glass of that?

-It's lovely, yeah.

I'm just really proud that we've probably got

about 70 different wines currently on the shelves.

But English wine hasn't always been taken seriously.

-Have you ever drunk an English wine?

-No.

I haven't really. I've only had English wine once, in Cornwall.

Another joke that seems to be recycled is,

how do you make a fortune out of English wine?

You start with a larger fortune.

It's still a work in progress to shift public perception.

Generally speaking, people look towards France

for the, kind of, Mecca of where wine comes from,

and the kind of knowledge and the experience,

and it's very much more engrained in their culture.

And I think it's lost its stigma because of the investment

that we've made and people, as a consequence,

are turning their heads, now, towards English wine.

And it's slowly beginning to take

some serious steps onto the world stage.

Definitely, in recent years,

English wine has kind of ramped up its production.

There's now nearly 500 vineyards in the country

and I think it went from £78 million a year

to being worth over £100 million a year

in revenue last year, which is so exciting.

It's just such a great time to be involved in this kind of industry.

Back in Camel Valley, Bob and son Sam are turning their attention

to the upcoming wine awards.

When my dad made his first wine

and entered it into a competition and it won something,

he realised he needed that to validate what he'd been doing.

When I won this and I had to bring it home on easyJet,

and I went to the easyJet desk and said,

"Look, I've got this trophy I won

"for the best sparkling rose in the world and we won it for England,"

they said, "Well, we won't charge you then."

Isn't that good? Excess baggage - nothing.

We've got many more than this that are on display.

We've got hundreds of them that are just in the filing cabinet now.

Each one means a lot to us. They're very important.

So, even after more than quarter of a century,

winning is just as important.

But they need to enter the right wines first.

So, which gold medal one would you like to try?

I think I'd better try the brut first.

-Thanks, Sam.

-Look at that.

-Excellent bubbles.

-Yeah, beautiful bubbles.

-Cheers, Dad.

-Cheers, Sam.

There's some really good up-and-coming producers in our area,

so if you do well in comparison to them,

actually it still means a lot,

because there's some very good wines in the south-west now.

Across Cornwall, Kim and John are also getting ready.

OK, I'm going to try the Seyval Ortega from 2015.

-That's beautiful. Really good. Well done.

-Happy days.

-Well done.

They're two of the better wines we've made

in the last couple of years.

-I think that's delicious.

-That's beautiful.

-Cheers.

If they want a shot at winning anything,

they will need their finest wines to represent them.

The day of the awards is almost here.

Our farmers won't be present when the judges taste,

but they will have to deliver the bottles to the door.

In the last few years, there has been a huge amount of effort put in

to raising the standards, hasn't there?

-Mm.

-So, they're judged by Masters of Wine.

There's only 250, I think, Masters of Wine in the whole world.

These competitions are blind tastings.

No-one knows where the wine's from when they're tasting it.

So, if you get a gold medal in a blind tasting,

that really means something.

If they are recognising your wine,

it actually says there is a quality there, there is a standard.

Yeah, absolutely.

I get nervous. I probably get more nervous than you.

But it is quite nice to get out and leave the farm.

That doesn't happen very often, so...

Probably our closest thing we'll have to a holiday this year.

And off they go.

The South West Vineyards Association was established in the 1970s

to support the emerging wine growers of the region.

Nearly half a century later,

it has spread outwards from its original Devon borders.

This year's awards are being held at the medieval Knightor Winery.

They will be presented at a buffet lunch and ceremony tomorrow.

The early morning south-west sea mist has rolled in,

creating an atmospheric backdrop

for today's all-important tasting session.

It's like the Wild West out there. Such an incredibly new industry.

It's just growing at a massive pace. It's incredibly exciting,

but it's all very unconstructed, unformulated,

so we're trying to get a structure round our industry to work.

Cos it's gone from nothing

to, soon it'll be about 20 million bottles a year, which is astounding.

It's just such a huge amount.

I guess, for us in the south-west, it's slightly different,

because in the south-east, there are very big vineyards,

people with a lot of money being invested, millions.

There's hedge funders and all sorts.

Whereas down here, we tend to be small family producers,

people who are farming anyway,

so we have this great diversity of products and of soils and of types.

There are seven judges tasting today.

They will spend the next seven hours dissecting all the wines

entered into this year's competition.

I've been chairing

the South West Vineyards competition

for four, possibly five years.

It's going to be tricky because we've got a lot of wines.

In the end, I think each of us will judge about 113.

I think, in general,

we've had significantly more samples submitted.

Last year, we had 141.

The year before that, it was about 120.

And this year, we had 155 wines entered in the competition.

The first one of these I came to, it was only seven years ago,

and even then, there were some wines that were a bit faulty,

some wines which weren't very clean.

But now they're all brilliantly made, really delicious,

and there's this massive diversity.

Really interesting still wines, sweet wines, red wines,

and I have to say sparkling, cos that's what I grow, so...

But even with the industry on the rise,

medals and trophies are not necessarily guaranteed.

If none of the wines in the class do not achieve a silver,

we may take a decision not to award that particular trophy this year.

Blind tastings mean all the entries are disguised,

with no visible labels.

With everything ready and so many wines to get through,

there's no time to waste.

Right, we're done with the briefing. Off we go.

Patricia is a Master of Wine and part of her job is to ensure

that tasting wine for adjudication sticks to judging conventions.

The wine tasting process is the same

whether it's still or whether it's sparkling wine.

We start out by looking at it, so you see the wine.

After that, you sip. Not a big sip.

HE SLURPS

You curl or hold some of that wine in your tongue.

And you then open your mouth a bit and you breathe across it

to release those flavours in your mouth.

And then, at least for professionals, we spit.

And that's because you can't taste 155 wines in a day.

If you swallowed each of them, even a small sip,

you might make it to 20.

But that's where you get the finish,

the flavours and the texture and how long do the flavours last,

and you find that after you spit it out.

So, sight, sip...

-slurp...

-HE SLURPS

..spit.

Once the judges get down to comparing notes,

personal preference should have no bearing,

as they each offer up a score.

-16.5.

-16.

-16.

Why we have a team of judges

is so that not one person is picking their favourite wine

or what they think is the best wine.

Just as well, as they're at loggerheads already.

-408.

-13.

SHE LAUGHS

-19.

-10.

-THEY LAUGH

-Oh, yeah, I heard you.

We're getting a view of an entire panel.

But what it does is it gives a broad perspective

on any particular wine

and I hope that it's meant we've gotten fair and correct results

for all of our producers.

To place and do well at the South West Vineyard competition

is an amazing thing for producers.

A little sticker on the label that says "Gold", "Silver", "Bronze",

or even "Commended", means that the people who come to visit them

will say, "Ooh, there are professionals

"who really like these wines.

"We'd better buy some, or at least try it before we buy it."

It's an advertisement for the producers.

Though these awards look homewards,

some of the producers entered today already have broader ambitions.

In terms of competitions, it's interesting,

because we now win medals in international competitions.

And so, it doesn't just make people in England sit up,

it makes people in France, in particular, sit up.

The reputation of champagne is unrivalled.

Champagne, you know, has had years and years of marketing behind it.

However, it's little known that,

without the help of some English know-how,

the French bubbles wouldn't have made it this far.

It was an Englishman who developed the bottle

that's able to withstand the secondary fermentation process,

which is where the bubbles basically create this kind of explosive force.

And this was 50 years before Dom Perignon.

It was a gentleman called Christopher Merret

who actually identified

that we needed to have a much stronger bottle

because, prior to that, bottles would just explode in cellars.

These days, it's English sparkling wine that's turning heads.

Through this wave of the rise in sparkling wine consumption

comes the opportunity for English sparkling wine and English wine

to take centre stage, which I think is happening more and more.

The rising success of English bubbly has attracted

some cross-Channel interest from our French cousins.

Because we have a very similar climate

to what Champagne had in the 1960s,

we're able to now beat champagnes in international competitions

because of that beautiful balance of acidity and fruit.

We saw, earlier this year,

that English sparkling wine beat a lot of French champagnes

in a blind tasting competition held here in London

and that goes hand in hand with the investment that we've seen

from the champagne houses, coming over to England -

Taittinger in Kent, um, and Pommery

and I think there are a few others rumoured for the future.

Across Cornwall and the south-west, dozens of winemakers,

from Gloucester to the Isles of Scilly,

are making their way to the annual awards ceremony.

For the former fish merchants and ex-fighter pilot,

all they can do now is wait to see how their hard work has paid off.

Will their choices stand out in this young but very competitive industry?

THEY GREET EACH OTHER

The two families know each other,

but it's a rare chance to be able to leave the farm and catch up.

It's nice to see the other local guys here, like Polgoon,

because they understand the life we lead

and what we do from day to day and there's not many of us around.

-They're nice people.

-And they work very hard

and, like us, they're a family business,

their children are working in their business,

and that's nice to see, so there's continuity there. It's good.

Definitely, but we must come down and see your new place.

We toyed with it...

First on the agenda for the day is a bit of judging of their own.

The association has set out all the entered wines,

giving everyone the chance to taste the competition.

What's that one?

-Did you try this one, Ben?

-Mm-hmm.

-Mm.

-That's really nice, actually. It's lovely, isn't it?

Every time I judge English wine,

the level goes up. The level goes up

and I think they're really going out of their way

to make really, really good wine.

The growing techniques have improved,

they've now got the right varieties, by and large, in the right place,

and all these things are now coming through

and there's a really, really great range of wines

coming through and it's great. We should be proud of it.

Very good.

The quality and improvements on show

have not gone unnoticed by experienced Annie.

Walking in today and seeing the array

of beautifully presented wines, all with lovely labels on,

I think ten years ago,

some of the livery was not quite so beautiful as it is now.

So, I think it shows that there's rising standards all the time

in the English wine industry, certainly in the south-west,

and it will be interesting to see if what's inside the bottles

matches up with the lovely livery outside.

INDTINGUISHABLE BACKGROUND CHAT

But it's the wine that's impressed judge Patricia

and it's one of Annie's bottles of bubbly

that's captivated her palate in particular.

-It's sort of a pale yellow...

-Lime, almost.

-Lime.

-But even more relevantly, it smells great.

-Yeah.

Approval confirmed.

Might be a medal in the bag already for Sam, Bob and Annie.

-GLASS SMASHES

-Ooh!

And with that, the tasting is over.

But before the awards, time for a rustic lunch.

Like the wine on show today,

most of the food has been created from locally farmed ingredients.

As the ceremony draws closer,

so, too, do the pre-announcement jitters.

-Yeah, it's quite a high-quality competition, isn't it?

-Yeah.

So, it is a difficult one.

So, I guess I'm a bit apprehensive because of that

cos I know the other vineyards we're up against,

I know how good the quality is.

However many times you come, whatever the competition is,

I think you always have a bit of a moment, ooh...

Win, lose or draw,

-we'll probably still have a bottle tonight when we get home.

-Yeah.

And now the bit you've all been waiting for.

It's finally time for this year's awards.

It's going to be quite interesting presenting the trophies

because I've never won one, so I'm never quite sure

which one's which, but I'm sure I'll get some guidance on that.

And I don't even know which one is which,

so someone else will have to pick them up.

The first wines up are in the Bacchus grape category.

This grape was developed in Germany in 1933

and produces a wine with a powerful flavour.

Bob, Annie and Sam have never won a medal for their Bacchus wine before.

It has a gentle greengage flavour, with tropical citrus notes.

The Darnibole Bacchus is a really good wine

and it's a unique wine

and it'll be interesting to know whether it stood out as a good wine

or whether it blended in with other wines

because there are other wines that were very similar in character.

You just don't know, really, what's going to happen.

So, the first class is Class 1A,

which is wines made from the Bacchus grape.

Silver medals go to Lily Farm 2015 Bacchus.

Gold medals go to...

..Camel Valley, 2015 Camel Valley Bacchus,

and Sharpham Vineyard 2014 Bacchus.

It's a great start for Sam, Bob and Annie.

A gold medal in the bag already.

Can you enter less wines next year? This takes ages.

LAUGHTER

Next up is the still rose category.

And Kim and John are in the running with their Pinot Noir.

It's a medium-dry rose with a vibrant pink colour,

strawberries on the nose and a palate of summer fruits.

2015 vintage on our rose that we've entered.

I've got high hopes for the rose. I do have every year though.

We were very fortunate with our very first ever bottle of rose,

to win the trophy for the Best Rose in the UK.

It's something you do really well. You do make a really good rose.

-Yeah, like a one-trick pony.

-Let's hope you've done the same this time.

Rose. Bronze medals go to Lyme Bay Winery 2015 Pinot Noir Rose.

Silver medals go to Three Choirs Vineyard, Three Choirs Rose...

..and Polgoon Vineyard Rondo-Pinot Noir Rose.

Congratulations to them.

A silver medal for John and Kim and their artisan vineyard

is no mean feat.

APPLAUSE

Both families have had a great start.

Next up are the sparkling wine awards.

And it's a class that they both covered.

So, the Annie's Anniversary is in the white sparkling category.

It's made from our oldest vines,

from a block of vines that only Annie has pruned,

so we've always got high hopes for this wine,

because it's such a special wine to us.

'I would hope we'd manage a medal of some kind, yeah.

'That would be nice.'

We'd feel happy on the way home, if that was the case.

But it's down to what the judges think and, on this occasion,

will their bubbly fall flat or will it sparkle?

Sparkling wine. As you can imagine, there's a few of these.

Silver medals go to...

..Polgoon Vineyard 2014 Seyval Blanc Brut. Congratulations to them.

APPLAUSE

With the silvers given out,

Sam's specially made sparkling wine for his mother Annie

will have to be good enough for gold or nothing at all.

Gold medals...

..go to Camel Valley 2013 Annie's Anniversary.

It's a triumph for the grapes grown by Annie's own hand,

as Sam's wine takes the top award.

APPLAUSE

And finally, the one you've all been waiting for - sparkling rose.

Just one last category to go - the sparkling rose.

And a chance for Sam, Bob and Annie

to add to today's incredible prize haul.

Yeah, we've normally got high hopes for our rose sparkling

because we make it in a different way to everyone else

and I really think it brings out the best of the grapes.

We crush the grapes, which you're not allowed to do in champagne.

This is how we get the pink colour, how we get the extra fruit character

in the wine, and a lot of people are just too scared to do that.

They just want to stick to the champagne way

of making a separate red wine, so it's interesting. I wonder...

At some point, people will catch on.

Gold medals go to...

..Camel Valley 2014 Cuvee Raymond Blanc

and Camel Valley 2013 Pinot Noir Rose Brut.

And that's the medals.

It's a double jackpot, as both bottles take the highest honour.

APPLAUSE

The medals have been handed out and now it's time for the trophies.

Only the vineyards who have won a gold medal qualify

for one of these final accolades.

So, the Challenge Cup for Best Oak Dry White Wine

is Trevibban Mill 2014 Constantine.

APPLAUSE

-Oh, well, there you go. You have to hold it, darling.

-Ooh.

APPLAUSE

-Great job, Duncan.

-Cheers, thank you.

APPLAUSE

-No, it was delicious.

-It was a great wine.

Really good wine, really good wine.

There's just one piece of silverware to go,

a last chance to shine at this year's competition.

It's the prestigious Chairman's Cup

for the Best Sparkling Rose Wine in the South-west.

The Chairman's Cup Best Sparkling Rose Wine

Commercial Producer 2013

goes to Camel Valley Pinot Noir Rose Brut.

APPLAUSE

Thank you very much.

-It was very good, darling.

-Thank you.

-Glad you enjoyed it.

-LAUGHTER

The sweet taste of victory for Sam and his family.

And for the vice-chairman, Guy Smith,

it's a well-deserved accolade for a worthy vineyard.

So, the Lindos and Camel Valley are a very interesting case

because they are one of the pioneers.

They were one of the first people to plant

and certainly one of the first people to plant in Cornwall.

And you have to admire them because it's just pure blood, sweat, tears,

365 days a year, and dedicating everything to it.

And in some ways, it's a lesson to all of us.

I think one of the indications of the success of a vineyard

is the fact that someone else wants to take it on.

It's not just pulled up when you've finished with it.

It's actually something which will be there long-term.

Four gold medals and a trophy and a silver as well

-is just fantastic, really.

-It is. Really good news.

-I couldn't...

I didn't really dare hope to have done that well.

Yeah, I'm proud to see how it's grown but I'm even prouder of him.

For John and Kim, who have fought back from the brink of closure,

today has also been a day of achievement

they can really be proud of.

Yeah, it's been a great day. Two wines, two silvers.

Fantastic. Couldn't really ask

for a much bedder...better day than that.

THEY LAUGH

I wouldn't be surprised if we don't open two,

or maybe even three bottles tonight.

THEY LAUGH