Over the years Lyme Bay’s bold approach to producing category-defining drinks has paid off. Since they opened their doors 25 years ago, they have seen the success and reputation of their products soar, winning awards from prestigious competitions including the International Wine and Spirit Competition, the International Cider Challenge, the Decanter World Wine Awards and many more.
A beautiful, long, hot summer in 2020 enabled the grapes to fully ripen on the vine, resulting in the intensity of flavour and body. Harvested between 3rd – 20th October 2020 from Dijon and Spätburgunder still wine clones only, each clone from each identified vineyard underwent its own specific protocol.
Small batch fermentations were undertaken with manual pigéage (punch downs) to gently maximise colour, flavour, and structure extraction. The wine was then transferred to barrel for 100% malolactic fermentation and ageing.
30% new French oak was used as well as experimental American and Eastern European oak. Aged for nine months in barrel, the batches were then blended and left to settle for two weeks before bottling.
The wine has no fining or filtration to retain the delicate nuances of the fruit and oak. It demonstrates a forward primary fruit character synonymous with young vines that will develop in intensity and potential even further with time.
Black cherry with lighter edge tones. Intense, red fruit combines with smoky, vanilla oak and mild tobacco overtones. Red stone fruit notes of cherry & plum blend blackcurrant, strawberry & toasty oak to give a rich, but balanced weight on the palate and a mouth-watering finish that lingers and evolves.
Good to go with crispy duck pancakes, grilled quail with new boiled potatoes, pulled or char siu pork and don’t forget to pile on the veg, seared salmon and tuna with a crisp salad, cold smoked Flinders’ mussels with dried heirloom tomatoes and seaweed butter or mushroom frittata and wild mushrooms sautéed with a dash of cheese
