The Sussex-based winemaker has released is Estate and Lychgate Bacchus from the 2019 vintage, as well as launched free virtual events in time for English Wine Week
The 2019 Estate Bacchus is made using fruit 50% whole-bunch and 50% destemmed fruit. It has been fermented for about 14 days in stainless steel tanks; around one third is oak-fermented.
On the nose, elderflower comes through strongly as well as gooseberries and slight floral and citrus notes; it is bright and acidic on the palate with that gooseberry which really shines through. Bolney suggests serving it with white fish or hard cheeses, like Manchego.
For the 2019 Lychgate Bacchus, 10% is made up of Reichensteiner grapes. The same fermentation process as the Estate has taken place but this time the majority of the fruit was crush-destemmed and yeast strains were selected to 'accentuate varietal character'.
It is certainly more floral and light than the Estate, with that elderflower again really shining through, more so on the palate, accompanied by green apple and white flowers with a touch of citrus. Again, Bolney suggests this white fish and cheese, except this time with cheddar.
Head winemaker and MD Sam Linter will also be kicking off Bolney's free wine tasting events to celebrate English Wine Week (20-28 June). Head to our events calendar to see what the lineup looks like.
Both wines are available through Bolney's website bolneywineestate.com.