Redbeard Bacchus 2024
English Regional Wine
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Meet England's "unsung signature grape" (Telegraph), Bacchus, with dazzling grassy, aromatic freshness and echoes of Sauvignon. No surprise when Neil Walker started his winemaking passion by studying in New Zealand. Crisp, citrusy refreshment.
£16.99 per bottle
Qty bottles:
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Wine Details
- White - Dry
United Kingdom- Pale Straw
- Bacchus
- 8.1 Units
- Vegan
- 10.8% ABV
- 750 ml
- Vegetarian
- 04 August 2030
Flavour Profile
Tasting notes
Crisp citrus, fresh herbs, dry finish, floral lift
Allergy information
Contains Sulphites
The Story Behind the Bottle
Neil Walker left his job as head of banking in Poland to go travelling with his wife. They paused in New Zealand where he decided his next career would be in wine. He signed up for a MSc in viticulture and oenology and today is a self-confessed wine-science nut, always interested in doing things differently. He's even aged wine at the bottom of the sea! This white, however, is no experiment – it's pure Bacchus from a vineyard in Purleigh, Essex, a region that was making wine over 1,000 years ago. Neil uses two different yeasts, both of which are used widely in New Zealand – you’ll pick up echoes in the wine. Yeast for one batch brings out aroma, the other focuses on fruity flavour. Chill down – it’s great as an apéritif or with spicy food.
Neil Walker left his job as head of banking in Poland to go travelling with his wife. They paused in New Zealand where he decided his next career would be in wine. He signed up for a MSc in viticulture and oenology and today is a self-confessed wine-science nut, always interested in doing things differently. He's even aged wine at the bottom of the sea! This white, however, is no experiment – it's pure Bacchus from a vineyard in Purleigh, Essex, a region that was making wine over 1,000 years ago. Neil uses two different yeasts, both of which are used widely in New Zealand – you’ll pick up echoes in the wine. Yeast for one batch brings out aroma, the other focuses on fruity flavour. Chill down – it’s great as an apéritif or with spicy food.
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