Having already had a passion for the culinary arts and the joy of sharing with people, winemaking perfectly matched the interests of Lance Redgwell. His perseverance and belief in his dream, with a bit of chance and fate, led to his journey of being a vigneron.
Founded in 2007, Cambridge Road was a blank canvas for exploring new and creative ideas and pushing boundaries while still maintaining respect for nature.
This Martinborough-based vineyard, where Redgwell is now a winegrower and general manager, produces wines just like in ancient times, with zero additives and wines in various shades of the rainbow.
With tastes and texture profiles unlike the mainstream market, Cambridge Road’s most prominent styles include the Petillant Natural (Pet Nats), Skin Macerated Whites and Chilled Reds.
Every wine is dry, unfiltered, unfined, vegan, and with the seldom use of minute sulphite additions only.
Describing his process, Redgwell first considers the base material, understands its voice, and gently guides the fruit to its finest form. He has embraced the natural microflora and nurtures it to harmonious stability. The key is good-quality fruit that is minimally handled.
Redgwell emphasised the importance of respecting traditions while being unafraid to push fresh ideas.
“Wine is an ancient craft. My innovations are predominantly about exploring forgotten techniques. Applying modern understandings of the science involved helps guide favourable outcomes,” said Redgwell.
“There’s confidence in the calibre of wines from this region hewn by those who came before me. That truth has allowed freedom to my more esoteric approach. Our wines are delivered raw, like gems fresh from the earth, uncut and unpolished.”
To Redgwell, bottling a wine is like signing a canvas.
“When it is done, that’s it—finished. No more adjustments can be made.”
Due to Cambridge Road’s preference for bottling without added preservatives, the vineyard tends to bottle as soon as they deem the wine ready. Depending on the wine, that can be anywhere from five weeks to 18 months.
“Fruit quality is paramount, so farming well is imperative. Designing appropriate extraction programmes is fundamental to flavour, and guiding healthy ferments is also essential.”
Cambridge Road has also carefully considered minimising oxygen exposure to the finished wine. In 2019, the vineyard acquired three large Totara casks from the 1930s.
Aging wine in native timber is far from new, but it hasn’t been practised commercially in at least a generation. Learning to work with these antiques has been a wonderful challenge for Redgwell, who has kept himself updated through wine shows and interacting with like-minded winemakers worldwide.
However, Redgwell has mainly drawn inspiration from older traditions. He believes it all comes down to great vineyards farmed with devotion and that winemaking can be simple when guided by a thoughtful hand.
He encouraged future winemakers to continue learning and growing their minds and palates.
“Travel, taste, and dig your hands in the earth. Seek geology and definition in wine. Make time for all the other things you love. Keep tasting and celebrating a beautiful life. Be thankful and kind.”
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