Cobble Hill owner Robert Perowne inspecting some of this year’s crop. Inset, a bottle of Cobble Hill’s Pinot Noir.

The first grapes have been pressed at a West Norfolk winery’s new £250,000 facility.

Cobble Hill, a nine acre vineyard just outside Burnham Market, unveiled its state-of-the-art winery as the first bunches of fruit were sent for processing.

More than 1,000 litres of pressed grape juice will be placed into new fermentation tanks every day during production.

Business owner Robert Perowne said: “I am so proud of our team and our wine, and to see the new winery operating for the first time is just wonderful.

“I am grateful to DEFRA, which awarded us a 40 per cent grant towards the cost of the new winery, which we hope will be great for tourism and employment.

“We are very excited to be able to produce our wine completely in-house, and wish to thank our local delis, suppliers and customers who have been so supportive of us.”

Harvested grapes are immediately taken to the new winery, where they are crushed and de-stemmed before being pumped into the press for almost three hours to extract the juice.

The juice is them pumped into fermentation tanks where it will remain until next spring before being bottled for sale.

The business has been growing Bacchus, Chardonnay and Pinot Noir grape varieties since 2016 with wine first produced in 2018.

Its Bacchus wine was awarded the Silver Medal at the Wines of Great Britain Awards.

The 2020 harvest produced 15,000 bottles of wine and Mr Perowne said the winery is hoping for similar this year.