Bacchus Fumé 2020

Ripe nectarine, citrus and classic elderflower aromas are paired with a hint of vanilla spice from the partial oak fermentation. A touch of minerality and gooseberry create a wine that is delicate yet sumptuous and fantastic with food.

Our approach to viticulture is minimal intervention with the use of mechanical weed control during the growing season. Vines are pruned in single guyot and trained vertically with a limit on buds to ensure maximum concentration of flavours and sugars in the fruit. Leaf stripping by hand and vine trimming are the main canopy management tools to ensure maximum ripening.

A combination of stainless steel temperature controlled tanks and new and older french and american oak barrels are used for primary fermentation. Some use of MLF takes place where needed. All wines are lees aged with battonage filtered and bottled in late spring the following year.

Lees aged with battonage until late january then filtered, chill stabilised, blended and then further aged in tank with zero ullage until bottling.