New Hall Vineyards Bacchus Reserve 2019
New Hall Vineyards has 40 hectares under vine and one of the largest plantings of the Bacchus variety in the UK. Winemaker Piers Greenwood has won the prestigious UK Winemaker of the Year Award in 2013, 2015 and 2016 and his highly acclaimed and award-winning wines showcase English Wine at its best. Bacchus is a grape that needs to be picked before becoming over-ripe to retain its intense and distinctive grapey flavours. The vineyard comprises London clay soils, from the Tertiary age, with chalk concealed below the clay deposits. The fruit is harvested by hand when it has reached optimal maturity. At the winery the grapes are whole bunch pressed and fermented in temperature controlled stainless steel vats at cool temperatures to retain their freshness. The wine was left on its lees for approximately one month, adding texture, body and complexity to the resulting wine. This was made in an unoaked style to order to retain the purity of fruit and aromatics from the Bacchus variety. From the oldest plantation of Bacchus in England, this wine displays intense aromas of elderflower, red apple and melon. Refreshing on the palate, with green pepper and passion fruit notes and a refreshing minerality.
Wine File
The Producer New Hall Vineyards | East Anglia
Piers Greenwood is a bit of a visionary, he planted his vineyard in Purleigh, Essex in 1969, which makes it one of the oldest in the UK. The vineyard benefits from a very special microclimate and Purleigh is one of the...
Other wines from this producer
New Hall Vineyards Bacchus Reserve 2019
The Region Great Britain
Winemaking in Great Britain can be traced back to Roman times, when every important villa had a garden of vines. However, a succession of winemakers through the ages have struggled to make successful wines in such a marginal climate and commercial winemaking was almost non-existent until Hambledon...
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The Primary Grape Wine By Grape Variety | Other Varieties
It is estimated that there are more than 10,000 grape varieties in present commercial production, yet this probably includes the same grapes under other names. With the increase of DNA fingerprinting it is thought that the real number might come down closer to 5,000.
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