Blackbook 'The Mix-up'

Bacchus & Ortega from Kent, with a touch of skin contact, made in London. 

The Mix-Up is, well, a mix up of Bacchus and Ortega from a vineyard in Kent. The Bacchus, considered by some as an English alternative to Sauvignon Blanc, is pressed and fermented in stainless steel, while the Ortega, a variety we see a strong future for, is fermented on its skins before being pressed, ending up in old French oak barrels. Finally the two are blended before bottling. One of the most interesting, textural, aromatic English wines we've ever tasted. 

Blackbook Winery is situated at the end of a row of railway arches in Battersea. Brought up in the USA, Sergio was a sommelier in a previous life, moving to London to work in some of the city's top Michelin starred restaurants before making the switch and and studying winemaking at Plumpton College in Sussex. After travelling around the world developing his skills, he settled in south London with wife Lynsey and their two children, installing this most unique of wineries and in our opinion, making some of the UK's most exciting still wines. 


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More Information
Wine TypeWhite wine
ClosureNatural Cork
Alc. Vol10.5%
CountryUnited Kingdom
Grape VarietalBacchus, Ortega
Food PairingsCharcuterie, Thai Green Curry
Oak LengthOrtega: eight months.
Oak TypeFrench Oak

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The Story of Blackbook

The Story of Blackbook

Blackbook is the first solo project from winemaker, Sergio Verrillo, and his wife Lynsey.  They are both passionate Londoners who have long held the dream of starting an urban winery in London. The winery is located in a railway arch in Battersea, a stone's throw from Battersea Park in south London.

The grapes are sourced from growers within hours of the city, carefully selected for their well-located vineyards and high quality grapes. They endeavour to bring the hard work of our vineyard owners to the forefront by creating a range of single vineyard wines that showcase the quality and potential for making world-leading still wine here in England.

What does skin contact mean...

What does skin contact mean...

Skin Contact, or Orange wine, is white wine that has gained a darker, deeper colour due to the contact of the fermenting juice with the grape skins. This is the same process used in red wine making and gives the wine colour, flavour and texture. 

The process for skin contact wine involves crushing white grapes and leaving them in contact with thier skins for days or even months, depending on the desired intensity. Because the colour pigments are found in the grape's skins, this gives the wine an orange hue.

Skin contact wines have a long history. They first appeared in Georgia thousands of years ago, and were still made in Italy up until the 1960's when this wine making process then fell out of fashion as more fresh white wines dominated the market. They are now making a comeback, largely as part of the natural wine movement.