Yelland & Papps

Susan Yelland and Michael Papps started Yelland & Papps in 2005 and it is today solely owned and run by Susan and Michael. Respecting the traditions, they believe in picking on acid and flavour balance and when the vine is in its best condition, allowing minimal or no acid additions, minimal doses of sulphur dioxide or none. With natural yeast allowing spontaneous fermentation, whole cluster fermentation and refusing filtration or fining on all wines, vegan friendly allows clarity, allowing the wines to express their 'terroir ' more clearly.