Alex

 Gin & Spritz  londoncru.co.uk/blog/2021/6/nb…

OUR STYLE 🍁 The very talented team @TheBlackArtsCo developed our brand design. The wine leaf 🍁 logo is linked to @LDNCRU where our product is developed. Have you tried any of the @LDNCRU wines? #ldnspritz #wineinacan

@spskelton Yeast also produce it....so you'll have somewhere in the region of 10-20ppm in all wine. No such thing as sulphur free wine.

Could have sulfur in it if you spray too near the harvest. Sulphur used to have 56 day harvest interval (HI) but when it was reclassified as a fertiliser the HI went.

@BestyMike @Wine_Cuentista @abunsterz Soil type (linked to YAN), dry climates (linked to YAN), yeast typically used for Syrah might have high YAN requirement... so likely low YAN/nutrients in the juice...but really it would be case by case....site by site

@LDNCRU @Wine_Cuentista @abunsterz That's fair enough and thank you for those links. But the question is that Syrah is perceived as being prone to reduction, is this something to do with the intrinsic qualities of it as a variety and if so, what could that be?

Wine question: Certain varieties are prone to be reductive more than others. Why is Shiraz a 'reductive' variety? What causes it to be that way?

@Wine_Cuentista @abunsterz @BestyMike Fermentation temperature and amount of YAN in the juice at the start of the fermentation changes the dynamics and population of yeast much more than anything specific to the variety. Yeast specific requirements are directly known to impact H2S production

@abunsterz @BestyMike Sorry, I missed this! Most likely I am. Clearly the answer didn´t stick correctly in my mind. Are you sure that grape variety has no impact on the consumption at all?

@BestyMike #reductive" target="_blank" rel="nofollow noopener">awri.com.au/industry_suppo…

@BestyMike Reduction as the guys have mentioned is driven by yeast consumable amino acids & vitamin availability and also linked to specific yeast selection. Soil nutrient availability /water in soil/ soil type/ weather/ variety/ vintage climate all impact this possibility.

@BestyMike academic.oup.com/femsyr/article…

@tastebristol @GreatBritWine @mh_chapeldown @WineMan147 @ChapelDownWines @lisawinetravel @ArdenPaul4 @ozclarke @timatkin @RobbiePriddle @chapeldownjames @BradleyHorne @Wine_GB @HuskyWines @theIEWA My sense is the reisling vibes start to show after a few years. I deliberately aim for this character through skin contact periods and use of specific yeast.

@mh_chapeldown @GreatBritWine @WineMan147 @ChapelDownWines @lisawinetravel @ArdenPaul4 @ozclarke @timatkin @RobbiePriddle @chapeldownjames @BradleyHorne @Wine_GB @HuskyWines So interesting. The oldest Bacchus i’ve had is the 2015 from Poynings Grange - which took a gold from @theIEWA in 2020. Loads of dry Riesling touch points! A fascinating and frustratingly slow moving avalanche this one! 😆🥂

Once you reach the middle of the week, somehow this shirt felt like a good idea. Cheers to @WineMan147 for being an awesome host while I waffled through nearly 6 years of GBW #EnglishWine adventures. @ChapelDownWines Bacchus Kit's 2018 and Reserve 2013 on fine form tonight.

@winylbar Totally agree it's an absolute staple in my house! Some seriously good work by @Pigeage who was the winemaker back then. This wine was one of our strongest listings in the restaurant world pre-COVID.

Love the Syrah 🍷 it’s fuelled many a SE London soirée 💃🏼

Some help picking wines from our Cru range... londoncru.co.uk/blog/2021/2/lo…

@spskelton @Wine_GB Very interesting to see Bacchus climb the ranks to 3rd overall.

Here’s a more accurate list. @Wine_GB have forgotten a few varieties and their survey was slightly over-representative of large champagne- variety growers.

Just posted a photo @ London Cru instagram.com/p/CH77MjGn6yc/…

This is a great idea!

@GreatBritWine @Wine_GB @BreakyBottom_ That line up! I need to get my hands on some @BreakyBottom_ . What do you recommend for drinking right now?

After a monumental win at the @Wine_GB Awards, John tastes some of the latest and greatest #EnglishSparkling from @BreakyBottom_ greatbritishwine.com/articles/tasti…

Just posted a photo @ London Cru instagram.com/p/CGXbWxOHEGC/…

@British_Bouchon @GreatBritWine @CharlesPalmer_ What is it?

@jamiegoode @LdoFoSho Agree. Most suppliers I work with rarely advise DAP in pure form anymore. Normally in a complex. This year I have 7 different nutrient options in the cellar for different wine styles, some with DAP, some just yeast hulls, some for aroma protection, some organic.

@LdoFoSho @LDNCRU I don’t think DAP is ideal. Junk food for yeasts. Low YAN isn’t perhaps as bad as people think. Timing of additions important. Other YAN sources might be better than DAP too

Adding DAP makes reduction worse. And it diminishes fruity characters. Interesting, somewhat counterintuitive results

@LdoFoSho @jamiegoode If I followed the recommendation of the yeast supplier (IOC in this case) there would have been a nutrient add on this must. I personally didn't as I have experience with the yeast and temp control. If it was my first time using a yeast I might have.

@wine_philosophy @jamiegoode Ohh I had thought you were implying that wasn't the case