Chapel Down Bacchus 2009
Chapel Down is the leading English Wine brand. With improvements in the vineyard and winery and with the expertise of a skilled winemaking team, the quality of Chapel down wines has been improving every year. They are now winning awards both nationally and internationally and fittingly their wines are served in the House of Commons and various Government departments as well as overseas embassies. The Chapel Down brand has been growing in reputation for the past ten years, and has been winning awards every year for the quality of both its still and sparkling wines. Regularly rated higher than wines at twice the price, Chapel Down Sparkling wines availability has only been limited by production. Their main recent success has been with our Pinot Reserve 1999 vintage which won a Gold Medal at the International Wine Challenge in 2004. This is the first time that an English Sparkling wine has ever achieved this honour and means that this Chapel Down wine is one of the best 22 Champagnes or Sparkling wines in the world! This is a real indication that winemaking in England has really come of age and is a credit to Owen Elias and his winemaking team. The unusual Bacchus grape produces a wine with lime, apples and nettles on the nose. The palate is alive with lemon/lime acidity and an attractive, flinty minerality.
External Reviews for Chapel Down Bacchus
Based at Tenterden in Kent, English Wines Group is the largest producer of quality still and sparkling English wines available today. Using a combination of technical expertise and premium grapes grown on the mineral-rich soil of SE England, they make a range of award-winning wines bottled under the Chapel Down label. Chapel Down is at the forefront of the increased profile and International success of English wines. A Gold Medal at the 2004 International Wine Challenge and UK Winemaker of the Year in 2002, 2003 and 2005, proves their obsession with quality is paying dividends. Vintage: 2009 Grapes: Bacchus Winemaking: Bacchus is a grape that needs to be picked before becoming over-ripe to retain its intense and distinctive grapy flavours. After fermentation in temperature controlled stainless steel vats at 12 - 18 degrees, the wine was left on its lees for 3 months for body and to retain the primary fruit aromas. Serve: Chilled, great with delicately flavoured fish or seafood dishes. Taste: Lime, apples and nettles on the nose. The palate is alive with Lemon and Lime acidity and an attractive, flinty minerally character