Winery Dillions VineyardBacchus
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Bacchus of Winery Dillions Vineyard in the region of England often reveals types of flavors of earth, vegetal or tree fruit and sometimes also flavors of citrus fruit, floral.
Details and technical informations about Winery Dillions Vineyard's Bacchus.
Discover the grape variety: Tannat
Tannat is a red grape variety from Béarn which belongs to the cotoïdes family. Present in several vineyards of France, it occupies nearly 3,000 ha. Its leaves are reddish with tan patches. Its bunches are either of normal size or larger. Its berries have a thin skin and are rounded. Its foliage has a swarthy appearance. This variety must be pruned long because it is vigorous. It likes sandy and gravelly soils. Tannat is often exposed to leafhoppers and mites. It is also somewhat susceptible to grey rot. It has 11 approved clones, including 474, 717 and 794. Once mature, this variety produces acidic, fruity, tannic, acidic and full-bodied wines. Various aromas emerge, notably tobacco, cinnamon and exotic wood. Tannat is rarely used alone. It is combined with iron-servadou to obtain a fruitier taste or with cabernet sauvignon to be more rounded.
Last vintages of this wine
The best vintages of Bacchus from Winery Dillions Vineyard are 2019, 0
Informations about the Winery Dillions Vineyard
The Winery Dillions Vineyard is one of of the world's greatest estates. It offers 1 wines for sale in the of England to come and discover on site or to buy online.
The wine region of England
England, although more famous for gin and beer, has been producing wine since Roman Imperial times (100 – 400 AD). Historically the country has not been known for the quality of its winemaking, inhibited by its northerly latitude and resulting cool Climate. However the last decade or so has seen considerable progress and expansion, and increases in planting of noble Grape varieties. Significant chaptilzation to off-set the high Acidity of under-ripe grapes was once common practice but since the 1970s and particularly since the turn of the millennium natural sugar levels have increased in the Vineyard and wines have increased in quality and reputation.
The word of the wine: Grey (wine)
Wine obtained by vinifying white grapes with coloured skin (black or grey), by direct pressing, without maceration. It is a rosé with very little colour.
