Grape Variety Guide: Bacchus

Bacchus is a German crossing, developed at the Geilweilerhof research institute in the Palatinate and named after the Roman god of wine. It combines Silvaner and Riesling with Müller-Thurgau, and was bred for a specific purpose: to ripen reliably in cool climates where more famous varieties struggle.

That brief turned out to suit England far better than it suited Germany. Plantings in its homeland have declined, while in England it has become the defining still white variety.

Bacchus characteristics

Dry and aromatic, with elderflower and citrus at its heart. Fresh expressions can show gooseberry, green apple and grapefruit with a lively finish. Barrel fermentation and ageing in older oak can bring a fuller mouthfeel, creamy roundness and subtle toasty notes while retaining the grape’s aromatic lift.

Why does Bacchus suit England?

Bacchus ripens fairly early, which matters enormously in a country where autumn weather can be unpredictable. It accumulates sugar readily without needing a long hot summer, and it holds its aromatics at the modest ripeness levels English conditions deliver.

The trade-off is that Bacchus has naturally lower acidity than Riesling or Sauvignon Blanc, so picking is a judgement rather than a date. Harvested too early it tastes green and hollow. Left too long it loses aromatic definition and turns soft.

Our approach to growing Bacchus at Dillions 

Our Bacchus grows on free-draining sandy loam in the High Weald, on land farmed for more than 500 years. We work the vineyard with minimal intervention: no herbicides, wildflower cover between the rows, hand attention under the vines, and no need for irrigation.

In the winery, we make two distinct expressions of the grape. Our Bacchus 2023 was fermented and aged entirely in stainless steel, with no malolactic fermentation, for a fresh, vibrant style.

Our Bacchus 2024 was fermented in older French oak barriques and aged for 7.5 months, with partial natural malolactic fermentation. Citrus and elderflower remain at its heart, with a fuller mouthfeel and subtle creamy, toasty notes.

In 2026 the yield was fantastic allowing us enough volume of fruit to choose two distincive methods at the winery. A stainless steel fermentation for a fresh vibrant style of wine and an oak fermented wine for a full bodied, creamy expression of the same grape.

Bacchus Frequently asked questions

What is Bacchus wine?

Bacchus wine is made from the Bacchus grape, a German crossing well suited to England’s cool climate. It is often dry and aromatic, with elderflower and citrus character. Winemaking shapes the style: our 2023 was fermented and aged in stainless steel for freshness, while our 2024 was barrel fermented and aged in older French oak for greater texture.
What does Bacchus wine taste like?

Bacchus often shows elderflower and citrus, with gooseberry, green apple and grapefruit in fresher styles. Our Bacchus 2023 is lively and zesty, while our 2024 combines citrus and elderflower with a fuller mouthfeel and subtle creamy, toasty notes from older oak and partial natural malolactic fermentation.
Is Bacchus wine dry or sweet?

Bacchus can be made in different styles, but all our vintages are classed as dry. A dry wine is classed in Europe as up to 4g per litre of residual sugar. This can be increased to 9g if balanced by a total acidity that is no less than 2g per litre below the sugar level. What this means in practice is that sugar can reach 9g per litre if correctly balanced with appropriate acidity and still be classed as dry.

Is Bacchus similar to Sauvignon Blanc?

They are similar but not the same. Both are aromatic and herbaceous, built around elderflower and gooseberry, which is why the comparison comes up so often. Bacchus is rounder and softer, with lower acidity and a gentler finish, and it leans towards English hedgerow aromatics rather than the pungent tropical or grassy extremes of Marlborough or the Loire.
Why is Bacchus grown in England?

Bacchus is grown in England because it ripens early and reliably in a cool climate, which matters in a country where autumn weather decides the vintage. It accumulates sugar without needing a long hot summer and holds its aromatics at modest ripeness. Plantings have declined in its German homeland while England has become its natural home.
What food goes with Bacchus wine?

The best pairing depends on the style. Our fresh, aromatic Bacchus 2023 suits goat’s cheese, fresh seafood, asparagus or light Asian dishes. The richer, more textured 2024 pairs with roast chicken, creamy pasta, grilled fish or soft cheeses.