The fruit to produce Bacchus Reserve New Hall Vineyards was whole bunch pressed and fermented in temperature controlled stainless steel vats at cool temperatures to retain the freshness. Bacchus Reserve New Hall Vineyards was left on its lees for approximately one month, adding texture, body and complexity to the resulting wine. This was made in an unoaked style to order to retain the purity of fruit and aromatics from the Bacchus variety.
The vines grown at New Hall were carefully selected and have been planted at only 12 to 24 metres above sea level on well-sheltered, southern facing slopes of a shallow valley. Over the years this site has proven itself to be an almost ideal place for the growing of vines in England, producing above average crops of high quality grapes with naturally high sugars each year. Bacchus is a grape that needs to be picked before becoming over-ripe to retain its intense and distinctive grapey flavours. The vineyard comprises London clay soils, from the Tertiary age, with chalk concealed below the clay deposits. The fruit is harvested by hand when it has reached optimal maturity.
New Hall Vineyards benefits from a very special microclimate and Purleigh, Essex, is one of the warmest and sunniest spots in the country. Piers Greenwood is a bit of a visionary, he planted his vineyard there in 1969, which makes it one of the oldest in the UK. Today New Hall Vineyard has 40 hectares under vine and one of the largest plantings of Bacchus in the UK. Winemaker Piers has won the prestigious UK Winemaker of the Year Award in 2013, 2015 and 2016 and his highly acclaimed and award-winning wines showcase English Wine at its best.