Denbies releases traditional method Sparkling Bacchus
Denbies Wine Estate is the latest English wine producer to release a sparkling Bacchus wine.
The newcomer is made using the traditional method, and the producer claims it is the first of its kind to be produced this way in the UK.
The new wine has been made using fruit grown at Denbies during its exceptional 2016 harvest. Grapes were picked at optimum ripeness in October 2016 and the wine was bottled in Spring 2017. It then underwent a secondary fermentation, after which it was left on lees for 18 months to add complexity, prior to disgorging.
The finished wine is described as having hints of lavender and elderflower on the nose, overlaid with brioche. The palate is fresh and fruity with flavours of honey, and a crisp, dry finish.
Head winemaker, John Worontschak, said: “We wanted to create a sparkling wine for drinkers who are looking for a high-quality, clean, fruity style of wine. We chose to use the traditional method to keep quality high and the bubbles persistent. This is a sparkling wine that is easy to drink and enjoy this summer.”
Denbies Sparkling Bacchus will be priced at £16.95 for 70cl. Half bottles will be released shortly, priced at £8.95.
Chapel Down has also released its first Sparkling Bacchus, from the 2018 harvest (the wine is carbonated and not produced using the traditional method), while Albourne Estate in Sussex launched “England’s first Frizzante” earlier this year. Its lightly sparkling Bacchus Frizzante 2018 is created using the tank fermentation method.