The Bacchus Block grapes are from some very ripe fruit, which had a kiss of botrytis (noble rot). After crushing and de-stemming, the juice was left in contact with the skin before being gently pressed and cold settled for over 48 hours. The juice was then inoculated with a yeast strain, which helps reveal varietal aromas of citrus and tropical fruits. Once this fermentation was underway the wine was co-inoculated with a yeast strain, specifically selected for its ability to reveal aromas of box wood and herbs. 20% of the wine was fermented in old oak barriques, with the remainder in stainless steel tanks.
Lyme Bay Bacchus Block 2017