Why London is English winemaking’s new hotspot

As featured in The Financial Times, Globetrotter… By Victoria Daskal (May 2026)

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This ethos extends from proximity to people to the grapes as well. Verrillo was among the first of the urban bunch to source exclusively English fruit. He was also early to venture into Essex for its comparatively drier and sunnier climate that is essential for his Burgundy-inspired Chardonnay and Pinot Noir. He prioritises flavour and phenolic ripeness over numbers. “I want lignification of stems, browning of seeds, flavour development,” he explains. The approach has helped position Blackbook as a serious still-wine producer in England, sold in Michelin-starred restaurants and exported to Norway and South Africa. 

Most Saturdays, you can book a tour and tasting, which last around an hour and 15 minutes. The micro-cellar sits inside a 100-year-old railway arch, and you can make a full turn on the spot and take it all in: the wine press, a stacked pyramid of 90 barrels, small steel vats and pallets of bottles waiting to be labelled. The real draw, though, is Verrillo. Much of the time is spent in conversation with him, as he discusses the work behind his balanced and distinctive wines.