Pinot Noir Precoce

Feel free to serve slightly chilled (17-18c) with a plate of charcuterie with your pals in the park!

After fermentation the wine was then aged in neutral French oak barrels for 7 months where it went through full malolactic fermentation.

Inspired by Sashi Moreman’s guidance, once Alex had the grapes in the cellar they were fermented in concrete tanks, 90% of the fruit was destemmed and not crushed, and 10% was included as whole bunch. The wine was gently pumped over each morning and night and had one delestage about halfway through fermentation.

Tucked away down a little alleyway in SW6, the London Cru Winery is based in an old Victorian warehouse which was once a gin distillery. Whilst our surroundings are historic, innovation is at our core and we house precision temperature-controlled tanks and state-of-the-art winemaking facilities. London Cru is owned by Cliff Roberson and was the first urban winery in London opening in 2013. Since our launch, many of the London Cru wines have won prestigious WineGB and IWC awards and are listed in numerous Michelin star restaurants in London and beyond. We have shown the world that quality wines can be made right here in the Capital! As part of our new vision for London Cru, since 2017 our grapes have been exclusively sourced from English vineyards. We are excited about the future of English wines and love being the London heart of this movement. In the coming years, London Cru will continue to demystify wine and bring excitement to the London wine scene.