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We plan to produce premium quality PDO (Protected Designations of Origin) still wines

(but there is also the possibility of a little bit of fizz)

 

 

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Bacchus

 

Bacchus is the quintessential English still white wine. For the oenophiles, Bacchus was created in 1933 by a man called Peter Morio at the Geilweilerhof Institute of grape breeding in Germany by croissing Silvaner x Riesling with Muller-Thurgau. It was then later released for general cultivation in 1972. It ripens early and with good acidity and produces wine sin the Suavignon Blanc style.

 

According to Decanter magazine, Bacchus is the ‘poster grape’ of English wine, and one Norfolk producer even won Platinum Best in Show for its Bacchus wine. Oz Clarke says of Bacchus “...This is about the closest England can come to the herbal pungency of Sauvignon Blanc...”, adding that it has aromas of hedgerow, elderflower and pear.

 

Decanter’s tasting director Christelle Guibert has also found English Bacchus

to have “...a delightfully perfumed nose with notes of crisp apple and honeysuckle, underpinned by a spine of acidity...”

 

 

 

 

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Pinot Noir

 

Pinot Noir is grown around the world, particularly the New World of California, South Africa, Australia and New Zealand, but its origins and soul lies in the Burgundy region of France. It is also one of the key varietals used in the production of Champagne.

 

Wines tend to have a light to medium body and when young, boast red fruit aromas of cherries, raspberries and strawberries and as the wine ages, it can develop more vegetal aromas that add to the complexity of the wine.

 

Joel Fleischman of Vanity Fair described Pinot Noir as “...The most romantic of wines, with so voluptuous a perfume, so sweet an edge and so powerful a punch...” English Pinot Noirs have been described as “...Tangy summery red fruits with a softly floral edge...” and “...clearly defined redcurrant and raspberry fruits, set off by an appealing smokiness...” Along with a red and a rose, we may even make a

Blanc de Noirs fizz.

 

 

 

 

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Regent

 

Regent is an inter-specific hybrid grape, made up of both the European Vitis vinifera species and American vine species. It was created in 1967 by Prof Gerhardt Alleweldt at the Geilweilerhof Institute by crossing Diana (Silvaner x Muller-Thurgau) with the interpecisifc hybrid Chambourcin. It was then released for cultivation in 1996.

 

It is a cool weather red wine grape, highly resistant to fungal diseases. Regent wines are full bodied, have an intensive red colour with moderate acidity and soft tannins, wand aromas of cherries or blackcurrants. It makes a fine red and rose wine.

 

 


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All Words and Images © Paul Olding 2015