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Producer: Blackbook WineryGrape Varieties: Bacchus 50%, Ortega 50%Optimum Drinking: Within 4 yearsWine Style: Textural ripe style of orange wineAlcohol by Volume: 10.5%Closure: ScrewcapCountry: England
The Mix-Up is a textural and aromatic 'orange' wine delivering rich ripe stone fruits, hints of elderflower, cinnamon, clove and orange pith on the finish.
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.
The mix up is a blend made up of 50% Ortega and 50% Bacchus. Ortega is an aromatic, early-ripening variety, descending from a cross between Müller-Thurgau and Siegerrebe, which thrives well in the English vineyards as it is not sensitive to frost. Bacchus is increasingly flourishing as a single varietal in England, as the cooler climate enables Bacchus to retain higher acidity and yields are generally lower, resulting in concentrated flavours. The vines for this wine are grown in the single vineyard of ‘Redhill Farm’ in the rolling hills of Kent. Planted in 2011, the vineyard is south facing on a gentle slope, maximising exposure to the sun in the capricious English climate. The soils are made up of a mixture of underlying chalk and clay.
The Bacchus grapes were whole-bunch pressed into steel tanks and fermented with indigenous yeasts. The Ortega grapes were de-stemmed and transferred into small 1/2 tonne bins and fermented with natural yeasts on the skins for 25 to 30 days. The long, slow fermentation on the skins imparted a richer colour, resulting in this 'orange' style of wine. The Ortega portion of the blend was pressed to Burgundy barrels of which 20% were new. Both wines spent six months on the lees before being blended and bottled. The wine was bottled without fining or filtration.
The Mix-up is a textural and aromatic orange wine with complementing aromas of ripe stone fruits with hints of elderflower, guava, lemon zest and sage. The palate is round and textured with elements of cinnamon and vanilla enveloping the ripe tropical fruit.
Bacchus 50%, Ortega 50%
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