People who have visited Breaky Bottom will know
that I make wine in a fine early Nineteenth Century Sussex Flint
Barn. It is tall enough to house large stainless steel wine tanks
and remains cool in all but the hottest of Summers. The bulk of
my bottled stock is stored here. However, the ideal cellarage
would be purpose built and give a constant temperature of 10 to
12 degrees Centigrade. I have often daydreamed of digging into
the solid chalk hill behind the Barn to create an underground
cellar. If it is good enough for the Champenois it should be good
enough for Breaky Bottom. What I am loathe to do is to spoil the
loftiness of the barn by putting in a false ceiling and masking
all the fine timbers in the roof, although in today's business
world this would be considered the most cost efficient solution.
I am even considering the possibility of thatching the barn, and
maybe receiving a grant for such a project. I might need to convince
any sponsor that the barn was at one time thatched, so some further
research is necessary. It would be wonderful to think that such
a traditional method of roofing could have such a modern and efficient
I have not decided how to proceed, but since I have
had these thoughts for twenty years it may be time for me to broaden
the debate and welcome any ideas that you may have on this subject.
I offer a case of Fizz for the best idea!