In recent years, English Sparkling Wines have emerged as impressive contenders on the global stage, even rivalling some of France’s most esteemed bottles. Known for their crisp acidity and complex flavour profiles, these wines are gaining international recognition and reshaping perceptions about English wine. And when it comes to English sparkling wine, you can hardly leave Camel Valley out of the conversation. Crafting wines that have drawn accolades worldwide, at the heart of Camel Valley’s success is Sam Lindo, a second-generation winemaker who carries forward the legacy started by his parents, Bob and Annie Lindo. Founded in 1989 by Bob, a former RAF pilot, and Annie, Camel Valley began as a modest vineyard but soon grew in reputation and acclaim. Although Sam initially pursued a career in mathematics, he eventually felt drawn back to Cornwall to work alongside his father, where he found a deep connection to winemaking.

Under Sam’s leadership, Camel Valley has produced award-winning wines, with accolades such as ‘UK Winemaker of the Year’ in 2007, followed by trophies and gold medals at prominent international competitions. In this interview, Sam shares insights into his journey, from formative moments in winemaking to his inspirations and the evolution of Camel Valley.

Edited excerpts from the interview.

Could you share a bit about your background and how your journey into winemaking began?

Well, I was kind of born into it. My parents planted the vineyard when I was about 13, so wine was always part of our lives. I came back to work here at 25, but I’d always helped out as a kid. When I was younger, I didn't really want to work in the vineyard, but as I got older, I realised it was a good life and a meaningful path. I suppose it just took some time to appreciate it.

What books or resources have influenced your winemaking journey?

That’s a great question—I’ve got a few favourites! Knowing and Making Wine by Emile Peynaud is one, and there's Making Good Wine by Bryce Rankine. I’d often skim them before doing a new task, even though what we do isn’t always exactly the same. Another book I like is Chemical Analysis of Grapes and Wine by Patrick Iland. It’s approachable but gives a solid foundation on wine chemistry. Iland actually visited us once on holiday, which was a nice surprise! 

Could you tell us about a memorable moment or turning point in your winemaking career?

I’d say I’m quite practical, so for me, it’s often about getting the equipment and processes right. But I remember a significant moment when we were disgorging our first rosé sparkling wine. I was around 20 and wasn’t particularly into wine yet, but the smell was incredible—something entirely new that came from the process itself. I realised then how fascinating it is that wine flavours evolve naturally; you don’t add them. That was a bit of an epiphany for me.

Is there a wine region or style that particularly inspires you?

Every region has something unique to offer, whether it’s the wines, the marketing, or the culture. I remember doing a harvest in New Zealand in 2006, which was an eye-opening experience. Winemakers from all over the world came together, and that sense of camaraderie and passion for wine was really inspiring. I came away from that experience feeling excited and optimistic, thinking, 'We’re going to take over the world!'

Image Credits: Sam Lindo (Camel Valley)

What are the essential skills for a successful winemaker?

Good arithmetic skills, for sure! But beyond that, understanding how wine fits within the broader culture is vital. Wine isn’t just a standalone product; it’s intertwined with history, society, and people’s experiences. Winemakers who excel have this intuitive sense of how their wine resonates with consumers. It’s about connecting with people and understanding how your wine becomes part of their life.

What aspects of winemaking bring you the most joy, and which are the most challenging?

It might sound corny, but a lot of my joy comes from overcoming challenges. When everything’s going wrong, you have this moment of wondering where it will lead. Sometimes, unexpected setbacks take you in a new direction. With climate change, every year brings something different, so the thrill is in adapting and finding solutions. It’s the uncertainty that keeps things exciting.

How do you see the role of a winemaker contributing to marketing and sales?

I think winemakers need to be connected to the sales side. You can’t make a wine nobody wants to drink. Understanding consumers, talking to them, and learning what resonates is essential. Winemaking is intertwined with storytelling, and it’s important to convey where the wine comes from and its journey. While bigger companies may have the resources for widespread messaging, there’s something special about smaller wineries where the story is personal."

How do you balance honouring tradition with innovation in winemaking?

We respect certain traditions—our bottles look a certain way, and some winemaking cues are taken from classic regions. But we’re not bound by tradition. For example, we’ve been testing a new way of making red wine that’s been very promising. We focus on preserving a subtle fruit character in our wines, which helps them stay fresh but also allows them to age well. Consumers may not realise all the innovation behind the scenes, but they can taste the difference.

Could you share what you’re currently learning or exploring in wine?

We’re experimenting with a small barrel program for our white sparkling wines. It’s like adding a little salt and pepper to a dish—it enhances the flavor in subtle ways without overwhelming it. It’s exciting to see how these small tweaks can elevate the wine.

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How do sustainability and environmental challenges impact your approach to winemaking?

Our philosophy on sustainability is about doing more with less. It’s not about spending more money; it’s about using fewer resources. For instance, we mow the vineyard grass less often and don’t apply fertiliser to the soil as much. This allows us to reduce labour and be more efficient. One big challenge, however, is the use of virgin glass for sparkling wine bottles. If the industry could agree to lower the pressure in bottles slightly, we could all switch to lighter bottles and reduce our carbon footprint.

What advice would you give to new winemakers just entering the industry?

Get hands-on experience in different wineries around the world. Don’t rely solely on academic courses, which often put you in an office rather than a winery. The best way to learn is to work on vintages in various regions. It’s exhausting but invaluable, and after a few years, you’ll have the skills to work anywhere.

Header image sourced from Sam Lindo (Camel Valley).

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