Grape Varieties: Bacchus

Bacchus is a cross between Silvaner X Riesling and Müller-Thurgau.

The grape was created in the 1930s in the German region of Pfalz, though plantings have decreased by almost 75% in the last 15 years or so. The reason for this? In German climates the vines tend to produce grapes with high must weights (higher sugar levels) – the result is flabby wines lacking structure and balance.

However, English winemakers have increasingly adopted the grape, as our own climate tends to result in lower yields than Germany and, crucially, wines with higher acidity. Its growth tends not to be vigorous and requires less summer pruning than some other varieties. Disadvantages include relatively low yields and a poor fruit set in cold conditions.

Bacchus has fast become England’s signature still white grape variety. Taste characteristics include distinctive elderflower character along with grassy, herbaceous notes. In ripe years, tropical fruit flavours are evident. The variety does lend itself to oak treatment (Chapel Down Kit’s Coty Bacchus is a good example) and, lately, has been used to make varietal sparkling wines using the carbonation method.