Pinot Noir, I'd Rather be a Rebel Rosé, Blackbook Winery 2022
Gold, WineGB 2026
Mix any six bottles and you pay the Any 6+ price at checkout — no code needed.
£10 tracked UK delivery, however many bottles.
We pack and send twice a week, Wednesdays and Fridays, by Royal Mail Tracked 48.
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Why this wine
Most rosé is made to be drunk cold and forgotten; this one is whole-bunch pressed into old Burgundy barrels and left eight months on its lees, which puts it closer to a white Burgundy in shape. The Crouch Valley is the warmest corner of English viticulture and its Pinot Noir has the ripeness to carry that treatment without losing acidity. A rosé for the dinner table rather than the garden.
At a glance
- Grape
- Pinot Noir
- Region
- Essex, England
- Alcohol
- 13.50%
- Body
- Medium
- Acidity
- High
- Sweetness
- Dry
- Drink
- Short (3-5 yrs)
- Pairs with
- Poultry & Pork, Seafood, Cheese
How it tastes
Strawberries and cream, ripe red cherry and freshly crushed raspberry, with a savoury edge that comes from the barrel and the lees rather than the fruit. Dry and notably textured for a rosé, medium in weight, and held together by the firm acidity you only get this far north. Pinot Noir 100%.
The producer
Blackbook is an urban winery in a railway arch in Battersea, south London, buying fruit from selected growers within a couple of hours of the city and bottling it as a range of single-vineyard wines; the approach is minimalist, working with natural yeasts and low to zero sulphur, and the focus is Chardonnay and Pinot Noir. The grapes here come from the Crows Lane Estate single vineyard on the coastal peninsula of the Crouch Valley in Essex, between the Crouch and Blackwater rivers, whose proximity helps shield the south-facing site from spring frost; the vines were planted in 2017 with German Pinot Noir clones, trained to double Guyot and vertical shoot positioning on London clay, and the fruit is hand-picked into small crates for the short trip to Battersea. The bunches were cold-soaked, then whole-bunch pressed straight into five- to ten-year-old Burgundy barrels without settling, fermented with indigenous yeast and put through malolactic conversion for a softer mouthfeel; a quarter was raised in stainless steel with frequent lees stirring and the rest spent six months on its lees in seasoned barrels, eight months of maturation in all.
Food and drinking
Serve at 10-12°C, a touch warmer than most rosé. It works with roast chicken, grilled salmon, charcuterie or a washed-rind cheese. Drink over the next three to five years; no decanting needed. Sealed with an agglomerate cork. Suitable for vegetarians and vegans.