Blackbook Winery is an urban winery located in a railway arch in Battersea, South London. Their philosophy is simple: blending tradition with innovation. The grapes are sourced from carefully selected growers, who have vineyards within hours of the city and high quality grapes. Blackbook endeavours to bring the hard work of the vineyard owners to the forefront, by creating a range of single vineyard wines that showcase the quality and potential of producing world-class still wine in England. Focussing on Chardonnay and Pinot Noir, Blackbook uses a minimalist approach, with low to zero sulphur and natural yeasts, as they seek to reflect the vibrancy, culture and energy of London in their wines.
2018 is being hailed across the UK as the ‘harvest of the century’ following recordbreaking summer, with warm temperatures throughout the growing period. The ideal weather conditions carried through into the autumn, creating a long slow ripening period, allowing the fruit to reach good phenolic maturity with good balance. The vines produced high yields of excellent quality fruit.
Seyval Blanc (pronounced say-vahl blonk) is an early ripening variety that is suited to cooler climates; with resistance to low temperatures and disease it has proven to be very successful in England’s capricious climate. It is a hybrid variety, which means it has some American non-vinifera parentage, and it produces wines with characteristic high acidity – ideal for the production of sparkling wine. The grapes for the GMF wine are grown in the single 2.2 hectare ‘Yew Tree Vineyard’ which is located almost in the foothills of the Berkshire Downs, 10 miles south of Oxford. The vines were planted in 2015 and are grown at 70 metres above sea level in sandy-loam soils. The grapes are handpicked at optimum maturity into small crates, to retain the quality of the fruit.
The grapes were fermented with indigenous yeast in a combination of stainless steel tanks and old Burgundy barrels. Once fermentation was complete the wine spent seven months on the gross lees adding texture and complexity. The wine was made using the traditional method, with the secondary fermentation taking place in the bottle; however this wine was made without disgorgement, so the lees form part of the wine, resulting in an intentionally cloudy, funky wine.
This textured fizz is buzzing with elderflower, citrus and white pepper notes through to waxy lemon palate with streamlined minerality. Made using the traditional method but without disgorgement, resulting in a delicate cloudiness in the bottle.
Seyval Blanc 100%.
English Regional Wine
English Regional Wine