The grapes for this wine are sourced from a single vineyard ‘Clayhill’ vineyard, which is situated on the coastal peninsula of the Crouch Valley in Essex, between the Crouch and Blackwater Rivers. Planted in 2006, the vineyard is south facing to optimise the sunlight. The mesoclimate is sunny and warm, ideal for the production of quality fruit. The soil is made up of clay, which offers good water retention properties, nourishing the vines throughout the summer growth period. The gapes are hand-picked into small crates to retain the quality of the fruit.
The Blackbook Winery embraces minimal intervention winemaking. The grapes were naturally fermented in small, open-top fermenters, with 40% of the fruit vinified as whole bunches adding 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, of which 10% were new oak. 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.