Astley Vineyard Bacchus 2016
Astley Vineyard was established in 1971 in the gorgeous Severn Vale in Worcestershire. It once held the accolade of being the most northerly vineyard in the world… The estate has journeyed through the hands of several owners over its lifetime and is now happily thriving under the expertise of the Haywood family.
Astley Bacchus 2016 is made from 100% Bacchus grapes. If you’d like to learn more about the nettley, crisp, vibrant fiend that is Bacchus, please check out our article here.
Here’s how Astley Vineyard produced this fantastic wine: the Bacchus grapes were hand-harvested once they’d reached the optimum balance between sugar levels and acidity. They were then transported as carefully and quickly as possible to Three Choirs’ winery where they were magically turned in to wine under the close guidance of Jonty Daniels, (who was owner of Astley Vineyard at the time).
The grapes were destemmed, (a machine removes the berries from the stalks) before being gently pressed in a two-ton pneumatic press. The resulting juice was moved into a stainless steel tank to commence fermentation.
Due to Bacchus’ lively, zingy flavour profile no wood contact or extended aging techniques were used. To retain the desired flavour further, the wine was not allowed to go through malolactic fermentation, (MLF). MLF is a secondary fermentation process which converts the wine’s crisp, appley malic acid into soft, creamy lactic acid. You’ve most likely tasted it in rich, opulent Chardonnays. It’s not Bacchus’ best friend though…
Once the wine completed its fermentation, it was allowed to rest to marry the flavours together.
Fining was the next process. This is where an agent, (not a spy!) is added to the wine in order to draw out any dead yeast cells, lumpy proteins and other compounds. Happily for me, (Cherry) Astley Vineyard used bentonite, (a type of clay) as their fining agent which means the wine is suitable for vegetarians and vegans.
Astley Bacchus is delightful tasted on its own, but pairs beautifully with asparagus, goat’s cheese and even spicy dishes as the acidity and top floral notes balance and complement the heat of the spice.
Delicious aromas of fresh elderflower, crisp green apple and zingy nettle. Bright apple and citrus notes on the palate lead to mouth-watering acidity on the finish.