Boutique English wine, grown and made in the Teign Valley, Devon. Huxbear Vineyard was planted by Ben and Lucy Hulland in 2007 on 14 acres of south and southwest facing slopes in the Teign Valley, Devon.
A further planting was undertaken in 2013 bringing the total planted area to just over 15 acres. In the vineyard, minimum intervention vine growing and wine making practises are employed as well as integrated pest management to minimise the impact on the environment.
In the winery, which is fully off grid with most of their power produced from our onsite solar array, they also strive to reduce their impact by repurposing and reusing equipment and stainless steel tanks, and by avoiding power intensive operations that are normally standard practise in the wine industry.
All the fruit was grown at the Huxbear vineyard in the Teign Valley, South Devon on vines planted in 2007. The vineyard is planted on south facing slopes at an altitude of 75-100 metres above sea level. The soil is silt loam with granite and siltstone aggregates. The vines are planted at a planting density of 3500 vines/ha.
Picked in 2 separate batches, half early and half late to encourage greater complexity of flavour in the wine, this wine is then fermented in stainless steel. Bottled in March 2022 with 8gl of residual sugar.
Overall, 2021 was a fairly late harvest, coming off the back of some very mixed weather conditions; late spring frosts, rain at flowering and off and on throughout the growing season bringing lower yields and high disease risk that had to be carefully managed.
Full and refreshing, this single varietal Bacchus has aromas of lime pastel, crunchy pineapple, bayleaf and grapefruit.
It’s just made to go with grilled fish served with a lemon wedge, chips and mushy peas, Lightly grilled chicken seasoned with green herbs, such as parsley, rosemary, basil, thyme or pasta with a creamy sauce and spring vegetables.
Vegan
