Pair this Chapel Down Bacchus with seafood, chicken or Thai cuisine. Made from Bacchus grapes, it is a crisp white wine with elderflower, grapefruit and melon notes. This English quality wine is from a leading UK producer.
Wine of England. English Quality Wine. Chapel Down Bacchus is a crisp and fresh white wine with notes of elderflower, grapefruit and melon. Our winemakers use Bacchus grapes grown in the garden of England to create this refreshing wine, which goes perfectly with seafood, chicken or Thai cuisine. Josh Donaghay-Spire Head Winemaker
Allergy Advice: Contains Sulphites
Bottled for Chapel Down Group PLC, TN30 7NG, UK. By W1740. At DH9 7XP, UK.
| Attribute | Value |
|---|---|
| Country of Origin | England |
| Packaging | Glass Bottle |
| Alcohol by Volume | 12% |
| Alcoholic Content | 9.0 units |
| Grape Variety | Bacchus |
| Producer | Chapel Down Group PLC |
| Winemaker | Josh Donaghay-Spire |
| Wine Colour | White |
| Type of Closure | Screwcap |
| Storage Instructions | To enjoy this wine at its best, drink within of purchase. 1 year. |
History: The first vines were planted at Tenterden in the late 1970's and the vineyard has been continuously producing English wines from this site ever since. Chapel Down now has a large acreage under vine in Kent and beyond. Chapel Down is England's leading wine producer and one of the UK's most exciting drinks brands, producing award winning sparkling wines using the Traditional Method and fresh and vibrant still wines from fruit sourced from the South-East of England.
Regional information: Chapel Down makes world class sparkling and still wines from grapes grown in vineyards in Kent and across the South East corner of England. Grapes are sourced from our own vineyards and professional growers, here, the geology and climate combine to provide the perfect terroir for cool climate wines.
Vinification: Fruit is sourced from vineyards in Kent (82%), with the balance from East Sussex (18%). Grapes are grown predominantly on single and double guyot pruning systems, on varied soils including chalk, clay, and loam soils. Gentle pressing retains the aromatic purity of this wine which is fermented at cool temperatures. Blending and bottling takes place six months after the harvest.
