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Producer: Blackbook WineryGrape Varieties: 100% Cabernet NoirOptimum Drinking: Within 4 yearsWine Style: Fruity mid weight redAlcohol by Volume: 11.5%Closure: ScrewcapCountry: England
A rich, smooth wine with blackcurrant, redcurrant and cherry notes underlined by savoury hints of tobacco and leather.
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.
Cabernet Noir is believed to be a hybrid of Cabernet Sauvignon with an unknown disease-resistant variety. This fungus resistant variety is an attribute which contributes to its success in the often cool, damp climate of the UK. Site selection is important; the variety thrives in warmer and drier parts of the UK, however the number of bunches per vine and thus yields, must be kept low in order for the grapes to fully ripen. The vines for this wine are grown in the single vineyard of ‘Redhill Farm’ in the foothills of Kent. Planted in 2011, the vineyard is south facing on a gentle slope, with a mixture of underlying chalk and clay soils.
Vinified following a philosophy of minimal intervention, the hand-picked grapes were naturally fermented in small, open-top fermenters. 25% of the fruit was added as whole bunches imparting complexity and structure. Alcoholic fermentation and malolactic conversion both took place with indigenous yeast. The wine spent eight months on its lees in French Burgundy barrels. Only minimal sulphur was used and the wine was vinified without additions. The wine was matured for a total of 11 months, prior to being bottled without fining or filtration.
An approachable wine with raspberry, redcurrant and cherry notes underlined by savoury hints of tobacco and leather. Refined tannins and a rich textural palate lead to deliciously smooth finish.
Cabernet Noir 100%
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