Hebron VineyardUK's First Certified Regenerative Vineyard & Winery
Jemma & Paul returned from 9 years in Andalucía to plant beneath the Preseli Hills. Zero intervention, natural amphora wines, living willow trellis. Working on the very cusp of viable viticulture in West Wales.
of Wales
From Andalucía to the Preseli Hills—bringing Spanish amphora traditions to Wales
Jemma Vickers and Paul Rolt planted Hebron Vineyard in 2010 beneath the beautiful Preseli Hills in rural Carmarthenshire. But this wasn't their first vineyard. After almost a decade learning their craft in Andalucía, Spain—where they converted an established vineyard into an award-winning organic estate—they returned home with a young daughter and a son on the way, wanting their children to form strong relationships with family [^1^][^4^].
The challenge? Establish a vineyard on the very cusp of viable viticulture in West Wales using regenerative methods. They met this head-on without proper support networks, working intuitively with their mantra: "Think like a vine." Contrary to convention, they didn't deep plough or add chemicals at planting—instead gently placing each vine inoculated with mycorrhizal fungi [^4^].
"This isn't dirt we stand on, it's the rooftop to a whole new kingdom, and we really must respect that."
Today, Hebron Vineyard spans 4 acres across three sites on a 13-acre smallholding. It is the UK's first certified Regenerative vineyard by AGW and the first commercial arbustrum—growing vines through living willow rather than wire supports. A zero-carbon footprint system that harkens back to Roman traditions [^1^][^4^].
Beyond organic: regenerative viticulture, agroforestry, and the arbustrum
Hebron Vineyard operates with total intervention-free principles: no pesticides, herbicides, fungicides, or fertilisers. Ever. They work in harmony with the ecosystem rather than attempting to radically alter and control it. As Paul explains, "We want our grapes to taste of their vines' natural experience here in the soils and climate of West Wales, not of any additions we have made" [^1^][^4^].
The vineyard features the UK's only commercial arbustrum—an innovation on the Roman art of arbusta, where vines grow through and along a living willow trellis. This provides not just a zero-carbon support system, but believed health benefits from the willow's salicylic acid. All vines are maintained by hand: pruning, de-leafing, harvesting [^1^][^4^].
The ecosystem approach includes knee-high grass between rows, wild vines in hedgerows to distract birds, willows to break 60mph winds, and perches for sparrowhawks. Everything that comes off the vines stays in the vineyard—unless making biochar. The result is zero-zero wine: no sulphur, no added yeast, no filtration, just gravity clarification and time [^1^][^9^].
- Zero synthetic inputs
- Living willow trellis
- Agroforestry
- Hand managed
- Soil health first
- Wildlife corridors
Jemma & Paul: From Spanish bodega to Welsh pioneer
Jemma Vickers
Drove the family's return from Spain to Wales so their children could form strong relationships with UK family. Leads the regenerative viticulture practices at Hebron, ensuring the vineyard works in harmony with the Preseli ecosystem [^4^].
Paul Rolt
The philosophical force behind Hebron's zero-intervention approach. Spent nearly a decade converting a Spanish vineyard to organic before planting in Carmarthenshire. Believes lower alcohol wines (6% ABV) represent the future of food-friendly Welsh wine [^1^].
Natural Amphora Solaris, Rondo Rosado, Tiriol Field Blend—zero-zero Welsh expressions
Natural Amphora Solaris
Whole bunch pressed on harvest day, settled 24 hours, then racked to Spanish tinaja (amphora) via gravity. Natural spontaneous fermentation with vineyard yeast, unblocked malolactic fermentation. Stirred on gross lees regularly according to tasting. Racked to tank after 12 months, bottled by gravity without any additions. A pure expression of Preseli terroir—bright, zesty citrus and green apple with elderflower and mineral astringency [^9^].
Gravity bottled
No filtration
10% ABV
Natural Amphora Rondo Rosado
Whole bunch pressed to amphora via gravity. Natural spontaneous fermentation with vineyard yeast, unblocked malolactic. Stirred on gross lees every 30 days. After 12 months, bottled with just a micro addition of sulphur (25mg/L) prior to bottling—Hebron's only concession to preservation. Light, earthy, with beetroot and cranberry notes. At 6% ABV, Paul declares "this is the future" of food-friendly Welsh wine [^1^][^9^].
Monthly lees stirring
25mg/L SO₂ only
6% ABV
Tiriol Natural Field Blend
A true zero-zero wine from the regenerative vineyard. Co-fermented in stainless steel after natural spontaneous fermentation. Unblocked malolactic, stirred on lees every 30 days for 11 months. Bottled by gravity without filtration or additions. Wholesome earthy nose of beetroot, crushed cranberries, pomegranate and hibiscus. High acidity, low alcohol (9%), fine grained tannins—perfect with salsa verde, Asian spices, or Welsh rarebit [^9^].
Co-fermented
Zero additions
9% ABV
Silver Lining
Hebron's rare Welsh sparkling wine from the 2018 vintage. Traditional method with 9 months elevage and 11 months on lees. The base wine was of such excellent quality that Paul produced a non-dosé/brut zéro—no sugar added at disgorgement. Forbes notes this "forces the winemaker to have a flawless base wine." PGI status awarded. Tropical green mango, pithy lemons, granny smith acidity with real drinkability [^9^].
Zero dosage
11 months lees
PGI Welsh
The Amphora Method
After collaborating with David Morris of Mountain People Wine in 2021, Hebron brought their Spanish tinajas (amphorae) to Wales. These clay vessels—used at their first bodega in Andalucía over 20 years ago—allow for natural fermentation and oxidative aging without oak influence [^9^].
The amphorae create wines with a unique texture: bright and fresh yet with savoury, umami potential. Solaris does exceptionally well in tinaja, developing pistachio and maize notes alongside the citrus. The clay breathes like oak but adds no flavor—pure terroir expression [^9^].
- Spanish Tinajas
- Clay Breathing
- No Oak Flavor
- Natural Oxidation
- 12 Months Aging
- Gravity Racking
- Vineyard Yeast
- Lees Stirring
Our visit to the second brighton natural wine fair.