£16.50 / bottle
£188.10 / case (12+ bottles, 5% off)
Lyme Bay Bacchus Block is 100% Bacchus sourced from grapes from the small Dog-Leg plot at Great Whitman’s Vineyard which is located near Chelmsford, Essex. The Great Whitman’s Vineyard comprised some 80 acres of vines and they supply grapes to some of the top wine producers in the UK. Whilst Bacchus has its origins in Germany, it is in fact a Silvaner & Riesling cross crossed with Muller Thurgau, in England, due to the cooler climate, higher acidity and lower yield, Bacchus tends to produce wines that seem to share much more in common with Sauvignon Blanc. Lyme Bay Bacchus Block is characterised by powerful grapefruit freshness, broad tropical-fruit notes and herbal undertones.
The Lyme bay Winery was founded by Nigel Howard and has made its name over the years for the production of a wide range of fruit wine, ciders, meads and liqueurs from their base in the Axe Valley in Devon. Whilst they still produce a wide range of these products, Lyme Bay Winery planted 26,000 vines in 2009 and 2010 within a stone’s throw of the winery and have since branched out with a good range of still and sparkling English wines. As well as farming their own vines, they also buy grapes from other grape growers in the South of England and argue that “truly special wines are born from grapes with diverse backgrounds.” The head winemaker is Northern Ireland born Liam Idzikowski who has previously worked at Langham Estate and Camel Valley. His move primarily prompted by Liam’s desire to produced high quality English still wines.
As mentioned above, the Bacchus grapes for Lyme Bay Bacchus Block come from Great Whitman’s Vineyard in Essex. The grapes are left to until very ripe with a small proportion affected by noble rot, which brings further complexity to the wine. After crushing and destemming, the juice was left in contact with the skin before being gently pressed and clarified During the fermentation process, two yeast strains are used. T. delbrueckii is used to start the fermentation which brings out thiol-type varietal aromas of citrus and tropical fruits. This is followed by S. cerevisiae which adds further complexity and mouthfeel and aromas of box wood and herbs. After fermentation the wine was rested on lees for four months before been bottled early to maintain the powerful freshness.
The label features a watercolour of a Dorset-inspired shoreline by artist Dina Campbell.