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Relentlessly driven by the potential of what our industry can achieve, here at Lyme Bay we strive to make the best wine, from the best grapes, from the best growers. Central to this is our love of all things coastal and West Country. Our grapes are selected and our wines crafted to reflect a natural affinity to the region’s renowned fish dishes and coastal vistas, both in style and character. The result; a range of still and sparkling English Wines that have captured the imagination of many and achieved incredible international award success.

Bacchus Block

From the small Dog-Leg plot at Great Whitman’s Vineyard, this 100% Bacchus wine was isolated for its intense and powerful grapefruit freshness, broad tropical-fruit notes and herbal undertones.
APPEARANCE: Clear, pale lemon in colour.
NOSE: Clean, intense and powerful grapefruit freshness, broad tropical-fruit notes and herbal undertones.
PALATE: A long, citrus-dominated finish with a good mouth and great length.
Independent English Wine Awards 2019: SILVER
International Wine Competition 2019: BRONZE
Decanter World Wine Awards 2019: BRONZE
Independent English Wine Awards 2017: GOLD

Delivery Information

For orders over £20 delivery is FREE. Under £20 will be charged at £6.95.

We can only accept orders for delivery on the UK mainland

Orders placed before 2pm will be despatched the next working day.

  • Winemaking Notes

    When deciding when to pick our Bacchus grapes we either aim to pick them before the grapes are considered ripe, or once the grapes are considered overripe. These Bacchus Block grapes are from some very ripe fruit, which had a kiss of botrytis (noble rot). After crushing and destemming, the juice was left in contact with the skin before being gently pressed and clarified by flotation to allow a rapid inoculation to maintain maximum flavours found in the grapes. The juice was then inoculated with a T. delbrueckii yeast strain, which helps reveal thiol-type varietal aromas of citrus and tropical fruits. Once this fermentation was underway the wine was co-inoculated with a S.cerevisiae yeast strain, specifically selected for its ability to reveal a thiol which has aromas of box wood and herbs. After fermentation the wine was rested on lees for four months before been bottled early to maintain the powerful freshness. (PDO)

  • Alcohol By Volume (ABV)


  • Volume


  • Flavour Type

    Off Dry