Lyme Bay Bacchus Fume A complex wine fermented with wild yeast and transferred to French oak bariques for 6 months. The result gives hints of grapefruit, spicy oak and lemon, with an exceptionally long finish. An excellent match for smoked fish or creamy mushroom pasta dishes.
Winner of the following Awards - Sommelier Wine Awards - Commended 2016, UKVA English & Welsh Best Wine Awards - Silver 2014, SWVA Best Oaked White - Silver 2014.
Wine Making Notes The ripest Bacchus was selected and separated after hand picking, un dergoing gentle de-stemming and crushing followed by pressing at low temperatures. After around 10 days of slow fermentation the wine had picked up the complex and subtle savoury notes resulting from slower, wild yeast fermentation, and was then seeded with a selected yeast to finish the dryness. Towards the end of fermentation a large proportion of the wine was transferred to French oak barriques to finish and age for a further 5 months with regular fine lees stirring. The resulting wine has gained complexity, body and a well-rounded acidic structure.
In 2008 Lyme Bay Winery embarked on an adventure born from passion, ambition and a dream: to make outstanding English Wines embodying Lyme Bay Winery's fruit-driven, award-winning ethos. East Devon enjoys a temperate climate with a long, warm growing season. Their search for the right land for the vineyards took a while but in 2010 they planted 26,000 vines and with hard work and dedication they were rewarded with an excellent first harvest in 2014.
Here at The Cheese Larder, South Molton we are delighted to offer you the Lyme Bay Winery range of one sparkling wine and four still English Wines and to be part of their exciting and award-winning journey.