A wine producer says he is celebrating the hot weather as it might lead to "a really exciting year".

Fergus Elias, head winemaker at Balfour Winery, in Tonbridge, says warmer temperatures seem to be having a positive impact in grape production for next year's vintage.

He explained how hot, dry, and arid conditions, such as those in southern France or Italy, can lead to better-quality wine.

He said: "I think we're in for a really exciting year, quality wise.

"When you think about a harvest, the yield components, 60% of your harvest is set the year before.

"Last year wasn't a particularly good year. It was quite wet, quite cold and not very exciting at any stage.

"As a result, the yield this year is actually quite small, but what this fabulous weather is doing is making sure that the quality of it is going to be through the roof."

Coming out next spring, customers should be able to notice the differences that hot, dry weather can have in every bottle.

Fergus estimates half a million bottles to be produced.

He said: "You will have a marked change in weight. So how the wine feels in your mouth it will feel heavier. And this is because the alcohol level will be higher. I'd expect our natural alcohols to be higher this year than they were last year.

"The acid profile will have changed, so it would soften slightly because again, acids should be lower, theoretically. Sugars will be higher and, this year, acids will be low, which will make a pronounced difference in how the wine tastes."

Fergus discussed how climate change has both positive and negative effects on wineries and acknowledges the dangers of extreme weather outside his industry.

He said: "This hot weather is good for all grapes combined.

"From every other perspective, it's obviously mildly concerning, but for us we're quite happy. I think the quality is going to be very high. We have been given the very best chance to make some really interesting wines.

"We're one of the few industries that love climate change, but we also have risk factors. Theoretically, we will get riper fruit, but climate change has also widened the frost window.

"You used to get to the end of April and you were fairly safe. You probably weren't going to get a spring frost after that.

"If you get a spring frost, when the vines burst, that can be lethal. It can finish your year there and then. So it’s problematic."