Alex

Winemaker at London Cru

[Alex @LDNCRU]

 Gin & Spritz  https://t.co/89xl6FucxS

[ldnspritz @ldnspritz]

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

[Alex @LDNCRU]

@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.

[Alex @LDNCRU]

@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

[Alex @LDNCRU]

@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

[Alex @LDNCRU]

@BestyMike https://t.co/XLggmmRCIg

[Alex @LDNCRU]

@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.

[Alex @LDNCRU]

@BestyMike https://t.co/5a37QndQo4

[Alex @LDNCRU]

@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.

[Alex @LDNCRU]

@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.

[Alex @LDNCRU]

Some help picking wines from our Cru range...
https://t.co/8TryqSevxX

[Alex @LDNCRU]

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

[Alex @LDNCRU]

Just posted a photo @ London Cru https://t.co/kTIMJ6ylzZ

[Alex @LDNCRU]

This is a great idea!

[Alex @LDNCRU]

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

[Alex @LDNCRU]

Just posted a photo @ London Cru https://t.co/T5gHI4YCW9

[Alex @LDNCRU]

@British_Bouchon @GreatBritWine @CharlesPalmer_ What is it?

[Alex @LDNCRU]

@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.

[Alex @LDNCRU]

@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.

[Alex @LDNCRU]

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