England’s answer to Sauvignon Blanc, Bacchus is an aromatic white grape. It can withstand English weather and makes fresh white wines with bright aromas of fruits, flowers and hedgerow.
Even though it is named after the Roman God of wine, Bacchus is actually a relatively young grape. It was created in Germany in 1933 by crossing other local varieties – Muller-Thurgau and another cross, Riesling-Silvaner.
However, Bacchus did not have much luck in his motherland, Germany, where Riesling reigns all the best vineyard sites. Instead, the new grape found its second home in England. Local weather turned out to be surprisingly suitable for Bacchus: this grape is relatively resistant to cold, it ripens quite early (before the autumn rains kick in) and it gains plenty of sugar while maintaining reasonable acidity. Today, Bacchus is the signature English grape making some of the best still wines in the country.
Aromas And Styles
Imagine yourself on a warm sunny day in the English countryside, resting on the grass, gazing at endless fields and enjoying a fresh sea breeze. Well, if you could bottle this beautiful moment and transform it into wine, you would get Bacchus. There is a reason why this grape is often compared to Sauvignon Blanc. It is just as bright and aromatic, with all the charming notes of elderflowers, hedgerows and freshly cut grass, wild flowers and gooseberries. When coming from warmer and sunnier sites, Bacchus bursts with lush tropical fruit flavours, however the distinctive grassy and flowery notes are still there. With fresh acidity and a slightly saline character, Bacchus is a great partner to English seafood, as well as a brilliant aperitif.