Following an enthusiastic reception to the launch of the first vintage of Baker St (the 2014), the winery has upped the production of the 2016 vintage to 5,100 bottles.

Made using grapes sourced from Sandhurst Vineyard in Kent and Great Whitman's Vineyard in Essex, the wines were fermented in stainless steel with 5% aged in old oak barrels to “add textural complexity” to the final wine.

“No other wine reflects its country of origin as does English Bacchus. Aromas of elderflower, stone fruits, cut grass, nettles and a buzzing summer hedgerow are uniquely English and resonate with anyone who has spent time in the countryside. Bacchus is a fresh, delicate wine and I’ve tried to retain this sense of place in London Cru’s Baker St,” said Gavin Monery, winemaker at London Cru.

The Baker St 2016 has secured listings at Dinner by Heston and Galvin Bistrot de Luxe and will be served on-tap at Street Feast’s Hawker House.

Furthermore, the winery has announced it will be launching a new wine this year, a Pinot Noir from Limoux, with more details to be announced in the near future.

Read more at Source: The Drinks Business