Bacchus is the most widely known still white grape grown in England. If you have drunk a still English white, there is a good chance it was Bacchus. Crisp acidity and lifted aromatics are what it does best.

Norfolk’s particular combination of climate and soil makes it especially well-suited to this variety. Understanding why requires understanding the grape itself.

At Walsingham Estate, in 2023 we vinified two separate Bacchus wines.

Our standard Bacchus comes from parcels harvested mid-season when the fruit has reached good ripeness whilst retaining vibrant acidity. The wine shows classic elderflower and citrus characteristics with green apple and lemon zest. Drink it on its own or with lighter dishes.

The Bacchus Reserve came from our ripest parcel, the last Bacchus we harvested in this vintage. Those extra days on the vine develop distinctive gooseberry aromatics with herbal complexity. The wine is dry and more expressive than the standard release. The Reserve earned Bronze at the 2024 WineGB Awards.

Handling these parcels separately involves additional work. More fermentation vessels, more cellar time, more decision points.

What is Bacchus Wine?

Bacchus is a white grape variety developed in Germany in 1933, though it didn’t reach commercial release until 1972. It is a crossing of Müller-Thurgau with a Silvaner and Riesling cross.

German breeders were seeking early-ripening varieties with disease resistance. Bacchus delivered on both counts. What they couldn’t have anticipated was how well this grape would perform in England’s even cooler climate, where it produces wines with higher acidity and more pronounced aromatics than German examples.

The breakthrough came in 2017 when a Norfolk Bacchus won Best White Single-Varietal Wine in the World at the Decanter World Wine Awards. That moment shifted perceptions. English still white wine, previously a difficult sell, gained international credibility overnight.

What Does Bacchus Wine Taste Like?

Comparisons to Sauvignon Blanc are frequent and not entirely unfair. Both offer crisp acidity and aromatic intensity. Where Bacchus distinguishes itself is in its broader aromatic spectrum and slightly softer finish.

Expect citrus notes of grapefruit and lime, alongside elderflower and green orchard fruit flavours. Some expressions show gooseberry characteristics. Riper examples can develop peach and passionfruit notes whilst retaining that characteristic zesty finish.

The grape’s aromatic complexity comes from its parentage. That Riesling influence shows in the wine’s ability to express terroir distinctly. Different soils, aspects, and harvest timings produce noticeably different wines from the same variety.

Why Bacchus Works in Norfolk

England’s cool climate and long growing season suit Bacchus particularly well. Norfolk offers specific advantages that make it especially promising territory for this variety.

Climate conditions: Norfolk is England’s driest region. Parts of the county receive less than 600mm of annual rainfall, comparable to some wine regions in southern France. This matters for Bacchus because fungal diseases, particularly botrytis, pose significant challenges with this thin-skinned variety. Norfolk’s low rainfall reduces disease pressure and allows fruit to ripen cleanly.

The county also benefits from extended sunshine hours. East Anglia receives more annual sunshine than much of the UK, with Norfolk’s coastal areas recording over 1,700 hours per year.