Description
The Wine:
A rounded style of Bacchus presenting an excellent expression of the variety.
Dry and vibrant, with expressive aromas of kiwi and passionfruit, underpinned by heather, leads to a fleshy palate of melon and pear. A subtle hint of cardamom on the long, textural finish. The palate is soft and textured but also fresh and crisp.
An evolution in Flint’s favoured expression of Bacchus, and one that has become their signature style. To bring out the best in Bacchus during fermentation they use only small barriques, large oak foudres and un-lined concrete tanks to soften the wine and develop more complex aromatics.
The Maker:
Following a passion is what landed Ben Flint with 6 hectares under-vine, a state-of-the-art winery in the beautiful Earsham area of Norfolk, and now leading the English premium wine sense. Quitting his career in the IT sector saw Ben move to Suffolk and undertake a 3-year Oenology and Viticulture at Plumpton College, upping sticks to Beaujolais where he lived and breathed winemaking for years before coming home to start making super premium English wines that are rather hard to get hold of.
Now, at home in rural South Norfolk – and the place plays a big role in the winemaking – it couldn’t happen just anywhere. One of the driest and sunniest spots in the UK, as well as beautiful, it offers the perfect conditions to grow expressive, vibrant fruit, which once picked goes straight into Flint’s modern winery – it all happens on-site.
It’s in Ben’s nature to constantly ask questions and lean into innovation. It’s an approach which Flint believes allows them to get the highest quality from their fruit, and to make wines that are fresh, exciting, and seriously good.
Food Pairing:
Effortlessly light, and packed with green fruit and lemony acidity that can perk up a plate of fish and chips, temper a bit of thai spice, or zing alongside crispy fried chicken.
Additional info:
Minimal sulphites
Vegan friendly
Unfined
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