Vinceremos Organic Wines

Vinceremos Organic Wines

Best value for its Black Fox Cider, Dunkertons Cider Company

Dunkertons Black Fox CiderOur judges said, "Good dryness, fizz carries the aroma."

The cider costs £2.15 per 50cl bottle.

To encourage their local environment, Dunkertons are determinedly preserving their hedgerows, keeping some of them tall and dense. Internal hedges which are in weaker repair from sheep and cattle searching for the ideal bite and pigs trying to get down to the village, are being laid in rotation to encourage growth. Where the turn for tractors allows, they support extra wide field margins of grasses and wild flowers.

During cider-making they recycle the waste 'pomace' as cattle feed for neighbouring farms, and use the lees from the fermentation as fertiliser in their home orchards. Dunkertons encourage others to become organic cider apple suppliers.

Packaging is limited to the essentials, and besides that the only paper used is in their leaflet encouraging visitors to the mill and shop. It is there that they often discuss with customers what it means to be organic producers.

They look forward to re-opening their restaurant which has become a feature of the locality known for its encouragement of local organic suppliers and the centre of many debates about food production.

To find out more visit

Black Fox and Lamb Shanks

Serves 4


  • 4 lamb shanks
  • 1 500ml bottle Dunkertons Black Fox (actually the chef can probably enjoy 150ml whilst cooking!)
  • 4 streaky bacon rashers
  • 2 medium onions, sliced
  • 6 garlic cloves
  • 1 tsp ground allspice
  • A bunch of marjoram (bees and butterflies gently shaken off) (or 4 tbsp fresh leaves/1 tbps of dried)
  • 80g hazelnuts skinned and lightly toasted
  • 2-4 tablespoons rapeseed oil
  • 1 tbps quince jelly if possible, otherwise sugar


  1. Pre-heat oven to gas mark 4, 180°C.
  2. In roasting pan warm 2 tbsp oil gently on top of the stove.
  3. Chop bacon small and fry in pan, stirring. Remove bacon to drain on kitchen paper.
  4. Return pan to low heat and stir in sliced onions, 4 of the garlic cloves sliced and the allspice, adding more oil if too dry.
  5. Place 2 sprays of marjoram on top, or stir in 2 tbsp fresh leaves/half tbsp dried.
  6. Put lamb shanks on top and put dish in centre of oven.
  7. Roast for 15 minutes, bring out of oven and back on to top of stove. Reduce oven temperature to gas mark 2, 150°C
  8. Pour 250 ml Black Fox around lamb, bubble up and cover pan loosely with foil.
  9. Return to oven for 1.5 hours till well done and tender.
  10. While the lamb is cooking, grind the hazels, 2 cloves garlic and remaining marjoram together.
  11. Remove Shanks to warm plate. Put onions and garlic (removing marjoram stems if used) in warm bowl.
  12. Add 100ml cider to pan and boil up, taste for seasoning, adding quince jelly/ sugar if desired. Reduce a little. Strain into warm jug.
  13. Serve your guests individually: on each (large) plate put spoonful of the onion, scatter bacon, place a shank on top, and sprinkle the nut mixture over the meat.
  14. Don't forget the jug of sauce!


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Meet more heroes...

Victoria Thompson of Green Nippers in Barnsley
"We wanted to make a difference to the world, so the use of organic fabrics was extremely important. Using organic cotton is not only better for the whole supply chain, but for the wearer too."
Roger and Penny Webber of Hindon Organic Farm, Exmoor
"Organic principles gave us back our pride in farming; they protect the soil, the animals and us for the future. Profit at any cost is not sustainable, but we all profit from organic."
Dale Orr of Churchtown Farm in County Down
"I decided that organic farming was the only way I wanted to farm because it is sustainable and gives due consideration to animal welfare and the environment."
Angus and Shoo Oliphant of Miniscoff Organic Children's Meals in Wiltshire
"Natural is good, but organic is natural certified, so it's more controlled. Most other claims are far too prone to abuse and shameless spin."
Christopher Dawson of Clearspring in West London
"The sustainability of any endeavour or concept depends on organic principles, yin and yang, movement and rest. The same applies to agriculture. No rules, no game."
Sebastian Pole of Pukka Herbs in Bristol
"We have always been 100% certified organic with the Soil Association because we felt strongly that we did not want to try and improve people's health but damage the planet's in the process. So an organic business was the only way."
Dr Paul Benham of Primrose Organic Centre in Wales
"I arrived at the bare field of Primrose farm in 1985, gained the Soil Association symbol in 1986 and began farming organically to assess whether I could disprove the view of the time that organics could not achieve high output or superior quality."...
Tim Deane of Northwood Farm in Devon
"Organic principles have to underpin the practice, and once they are understood and really taken on board most of the rest of it is common sense."
Jonathan Smith of Scilly Organics in the Isles of Scilly
"Many things in our life need to be more localised, and it must start with food. There are some fantastic examples of local food working, but it needs to become much more widespread to put the heart back into communities."
Paul Richards of herbfarmacy in Herefordshire
"We learned as we went along and all believed the organic approach to be the only way forward that respects the planet we live on."