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Flint Vineyard, Bacchus Fume 2022

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Get to know: Flint Vineyard, Bacchus Fume

Tasting Note

A fabulous, refined and sophisticated white here from Flint. There are fresh and clean aromas of pear tart, lime cordial and almond on the nose with a soft, creamy mid-palate that is nutty and smoky on the finish. This is a very elegant and subtly complex wine that is really well put together. One of the most impressive English still wines we've tried so far for the price. Flint use oak barrels for their Bacchus Fumé to encourage aromatic development and softness rather than oak flavour. In their opinion, using barrel fermentation can push Bacchus towards the style of its parent variety, Riesling, and Flint believe the 2022 Fumé demonstrates this and will start to show honeyed and petrol notes over the next 3-5 years if cellared correctly. 

Try this with seared scallops and fennel

Kate Says

"We've all absolutely fallen for this wine since we tried it together. My colleague Tom described its taste as 'smoked peach iced tea' and I like that note. It carries it all through with a graceful subtlety and sublimely elegant texture. If you like Pouilly Fumé or Chablis, give this a try."

Producer Info

Flint Vineyard has been making wine since 2016 and in that short time has become recognised as one of England’s most exciting new wine producers.

Winemaker Ben Witchell’s philosophy is based on his experience, which combines studying the science of wine and appreciating the traditional elements of the process.

The focus is on ultra-premium, low volume still wines, using the best fruit from their own and partner vineyards. Since then Flint Vineyard has flourished. There are now over 26,000 vines covering 6 hectares and a state-of-the-art winery allows wine production at the highest level. 

The fruit for the Bacchus Fume was harvested from both their partner vineyard in Hedenham and their own Flint parcels. Half of the fermentation used indigenous yeasts and the other was co-inoculated with complimentary ‘wild’ and Saccharomyces strains. Fermented and aged in 3rd and 4th fill oak barrels for 6 months with weekly bâtonnage on 50% of the wine. No sugar additions and minimal effective SO2.

3,000 bottles made.

No fining agents have been used so the wine is vegan friendly gluten free

Residual sugar: <0.5 g/L

England, Norfolk