Denbies Wine Estate has approached Bacchus sparkling a little bit differently to Chapel Down and (last month’s) Albourne Estate. This is the first, to my knowledge, traditional method English Bacchus. It spent 18 months on lees and has a residual sugar of 8.5g/l.
I was worried that any yeasty, autolytic character would get in the way of the Bacchus aromatics, but was pleasantly surprised by how balanced this wine was.
With a fusion of pear, elderflower, zesty lime and gooseberry, the Denbies reminds you that this is Bacchus, while a softer, riper mix of light peach, honeydew melon. A pleasing length with a noticeably textured finish makes this yet another interesting take on the sparkling Bacchus concept, and well-priced too.