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The Bacchus Grape

Bacchus was the creation of a famous viticulturist called Peter Morio who belonged to the Geilweilerhof Institute for Grape Breeding – no prizes for guessing what they got up to there.  A Sylvaner Riesling cross was grafted onto a stem of Müller-Thurgau in an effort to create a variety that was more resistant to frost and fungal disease.

Interestingly, Bacchus is often used to accentuate the flavour of Müller-Thurgau in a blend, so, as in life, the parent variety is now relying on its offspring for a bit of extra get up and go!

Bacchus was not granted varietal protection and was not released for general cultivation until 1972, some 40 years later. The war got in the way and it never really took off in its native country, Germany. 

Bacchus is, however, grown widely in England and is becoming increasingly popular in Canada.  It has been referred to as the ‘signature grape variety for English and Welsh wines’. Under British growing conditions it can give you a Sauvignon Blanc style wine. 

 

Explore Hannibal's Bacchus Wines:

Limney Vineyard 'Horsmondon 2011

 

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