Norfolk-based winery Flint Vineyard, whose research into Bacchus has sparked interest across the UK wine industry, is releasing its own Bacchus for the first time, in addition to a part-barrel-fermented Pinot blanc.
The winery’s logo symbolises the marriage of science and tradition, a combination personified by winemaker Ben Witchell who trained in oenology at Plumpton College and went on to make wine in classic wine regions such as Beaujolais and the Napa Valley.
In October 2016, in the state-of-the-art winery at Flint Vineyard, Ben set in motion his objective of producing outstanding English wines of world-class quality.
The wines have already caught the attention of celebrity chef Richard Bainbridge of Benedicts restaurant in Norwich and Great British Menu TV fame, who will be adding Flint Vineyard to his wine list and tasting menu.
Winemaker, Ben Witchell comments: “I had two ambitions for my wines; firstly that they could compete at an international level to showcase English still wines and secondly that I would make a wine that I enjoyed drinking myself – and honestly, I love drinking these wines! I feel so proud of what we are producing here in the UK and believe the next few years are going to be hugely important and a very exciting time for our industry.”
Earlier this year Flint Vineyard launched the VENN Club; a members club named after its logo, and has nearly filled the 100 places available this year. Membership includes access to wines made exclusively for members in ultra-low volumes and complimentary tours and tastings for members and their friends.
The first two wines from Flint Vineyard will be released on 2 May 2017 to coincide with the new Norfolk winery opening its doors to the public for guided tours and tastings.
Photo: Simon Buck 2017