Bacchus 2025

Name: Bacchus 2025
Brand: Flint Vineyard
Price: 114.00 GBP
Availability: InStock

~~£120.00~~ £114.00 Save 5%

Tax included. Shipping calculated at checkout.

Quantity: Case of 6

Case of 6 Bottle

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Pickup available at Warehouse

Usually ready in 24 hours

Shipping

The cost of delivery quoted includes delivery by courier to GB Mainland addresses (excluding Scottish Highlands). For other destinations a surcharge will apply.

We offer free express delivery for all orders of 6 bottles or more. A standard delivery charge of £7.99 is charged for all other deliveries.

All wines or goods ordered remain the property of Flint Vineyard until payment is received in full.

Orders will be shipped within 2 days of receipt of the order for next day delivery, providing the order was placed before 12pm Mon-Thurs (excluding public holidays).

We cannot accept responsibility for delays caused by the carrier.

Buying lots?

If you're buying more than 30 bottles, please get in touch with the team by emailing ryan@flintvineyard.com

A refined expression of Bacchus that has become Flint’s signature style.

An evolution in our favoured expression of Bacchus, and one that has become Flint’s signature style. A close relative of Riesling with a heritage in Germany, it is well suited to the UK’s climate, offering crisp lime zest and tropical kiwi fruit character.

Our commitment to Bacchus began with our very first plantings in 2016. Our approach has been inquisitive and open-minded from the get-go. We bring out the best in Bacchus by moving away from protective, inert stainless steel toward winemaking that encourages micro-oxygenation. Initially, we achieved this with old, small barriques; since 2024, we have also used large-format oak foudres and unlined concrete tanks. We’ve pushed this further in the winery over time, using a range of pressing techniques, yeast strains, vineyard plot selections, lees stirring, and partial malolactic fermentation, underpinned by a meticulous approach to blending.

Our 2025 Bacchus brings all of this together, a wine that once again warrants putting Bacchus front and centre. It is vibrant and expressive, balanced by a fleshy palate and a long, textural finish.

Tasting notes

Dry and vibrant, with expressive aromas of kiwi and passionfruit, underpinned by heather, leads to a fleshy palate of melon and pear. A subtle hint of cardamom on the long, textural finish.

An evolution in our favoured expression of Bacchus, and one that has become Flint’s signature style. To bring out the best in Bacchus during fermentation we use only small barriques, large oak foudres and un-lined concrete tanks to soften the wine and develop more complex aromatics.

Food Pairing

Effortlessly light, and packed with green fruit and lemony acidity that can perk up a plate of fish and chips, temper a bit of thai spice, or zing alongside crispy fried chicken.

The winemaking details

For those that want to know the technical side to our wines.

Technical Specifications

Grape varieties:
100 % Bacchus. Blending different vineyard plots, with a range of picking dates balances acidity with flavour and intensity.

Alcohol:
11.5 %. No chaptilisation (the addition of sugar to adjust abv) meaning the alcohol comes 100 % from natural sugars, giving a light-bodied elegant wine.

Titratable acidity:
10.9 g / L - zesty acidity, lively and crisp. 20% of the wine went through malolactic fermentation to soften the feel of the acidity.

Residual sugar:
<0.5 g / L means that we've not added any sugar to back sweeten the wine. Any residual sugar comes from unfermented grape sugars. The wine is bone dry.

Vinification

A blend of distinct vineyard parcels, layering zesty acidity with the tropical character of warmer sites. Combined with a multitude of pressing techniques and yeast strains, each used to extract as much character from this expressive variety.

To bring out the best in Bacchus during fermentation we use only small barriques, large oak foudres and un-lined concrete tanks. This promotes microoxygenation, which softens the wine and develops more complex aromatics.

Bi-weekly lees stirring (bâtonnage) and 20% malolactic fermentation adds a creamy texture while balancing acidity.

Ingredients

Grapes harvested from Flint Vineyard, Salary Brook Vineyard (Suffolk), Rowles Farm Vineyard (Suffolk), Martin’s Lane Vineyard, (Crouch Valley, Essex). Indigenous yeasts and active dried yeasts.

Minimal Sulphites (<20 mg / L) - enough to protect from oxidation but well within the principles of low intervention.