Lively Instigator
Bacchus
Bacchus
Bacchus
Named after the Roman god of wine, I live up to the title by bringing an absolute explosion of aromatics to your glass. Consider me the spirited friend who always convinces you to stay for one more round.
Named after the Roman god of wine, I live up to the title by bringing an absolute explosion of aromatics to your glass. Consider me the spirited friend who always convinces you to stay for one more round.
Named after the Roman god of wine, I live up to the title by bringing an absolute explosion of aromatics to your glass. Consider me the spirited friend who always convinces you to stay for one more round.
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Crisp Whites
Body
Barely There
Tannins
No Resistance
Acidity
Properly Sharp
Sugar
Savagely Dry
Why you'll like me
Why you'll like me
I'm aromatic
I'm friendly
I'm fruity
If you love wines that jump out of the glass to greet you, we are going to be best friends. I don't believe in being subtle. My nature is intensely aromatic and often pleasantly soft on the palate. I ripen early, which means I'm ready to party while others are still waking up. I'm essentially bottled sunshine, perfect for those who want immediate pleasure without any pretense.
If you love wines that jump out of the glass to greet you, we are going to be best friends. I don't believe in being subtle. My nature is intensely aromatic and often pleasantly soft on the palate. I ripen early, which means I'm ready to party while others are still waking up. I'm essentially bottled sunshine, perfect for those who want immediate pleasure without any pretense.
If you love wines that jump out of the glass to greet you, we are going to be best friends. I don't believe in being subtle. My nature is intensely aromatic and often pleasantly soft on the palate. I ripen early, which means I'm ready to party while others are still waking up. I'm essentially bottled sunshine, perfect for those who want immediate pleasure without any pretense.
Why maybe not
I'm perfumed
I'm soft
I'm intense
I admit I can be a bit much for people who prefer austere, bone-dry seriousness. My acidity isn't exactly razor-sharp, so if I get too ripe, I might feel a little heavy or flabby. Some find my intense floral perfume overwhelming, like walking through a flower shop in the middle of spring. I'm definitely not for the brooding intellectual types who want to cellar me for decades.
I admit I can be a bit much for people who prefer austere, bone-dry seriousness. My acidity isn't exactly razor-sharp, so if I get too ripe, I might feel a little heavy or flabby. Some find my intense floral perfume overwhelming, like walking through a flower shop in the middle of spring. I'm definitely not for the brooding intellectual types who want to cellar me for decades.
When drinking, notice this
Elderflower scents
Stone fruits
Low acidity
You will immediately spot my signature scent of fresh elderflower which is my calling card. I often carry a Muscat-like spice and plenty of juicy stone fruit character. On the palate, I tend to be round and approachable rather than sharp or biting. Think of a fruit salad mixed with fresh white blossoms and you have the right idea of my personality. I prioritize flavor over structure.
You will immediately spot my signature scent of fresh elderflower which is my calling card. I often carry a Muscat-like spice and plenty of juicy stone fruit character. On the palate, I tend to be round and approachable rather than sharp or biting. Think of a fruit salad mixed with fresh white blossoms and you have the right idea of my personality. I prioritize flavor over structure.
You will immediately spot my signature scent of fresh elderflower which is my calling card. I often carry a Muscat-like spice and plenty of juicy stone fruit character. On the palate, I tend to be round and approachable rather than sharp or biting. Think of a fruit salad mixed with fresh white blossoms and you have the right idea of my personality. I prioritize flavor over structure.
They also call me
No regional nicks
MY LIFE STORIES
Engineered for Success
Engineered for Success
Engineered for Success
I was born in the Palatinate region of Germany back in 1933, the clever creation of a viticulturalist named Peter Morio. My family tree is quite complex. I am a crossing of a Silvaner and Riesling hybrid with Müller-Thurgau. Being a crossbreed means I was designed to survive and thrive where others struggle. I took the best traits from my parents, like Riesling's class and Müller-Thurgau's reliability, but I decided to leave the aggressive acidity behind. I wanted to be something new, something that ripened early and brought joy without the wait.
I was born in the Palatinate region of Germany back in 1933, the clever creation of a viticulturalist named Peter Morio. My family tree is quite complex. I am a crossing of a Silvaner and Riesling hybrid with Müller-Thurgau. Being a crossbreed means I was designed to survive and thrive where others struggle. I took the best traits from my parents, like Riesling's class and Müller-Thurgau's reliability, but I decided to leave the aggressive acidity behind. I wanted to be something new, something that ripened early and brought joy without the wait.
Living Up to the Name
Living Up to the Name
Living Up to the Name
When they named me after the god of wine, they really put the pressure on. You can't walk around with a name like mine and be boring. I took it as a challenge to be the life of the party. While my Riesling parent is off being serious and age-worthy, I'm over here ripening early and producing high sugars just to keep things sweet and high-alcohol if you let me. I became quite popular in Germany for a while, used largely to add fragrance to blends that were lacking personality. I was the secret weapon, the spice in the stew, proving that even a newcomer could teach the old vines a few new tricks about aromatics.
When they named me after the god of wine, they really put the pressure on. You can't walk around with a name like mine and be boring. I took it as a challenge to be the life of the party. While my Riesling parent is off being serious and age-worthy, I'm over here ripening early and producing high sugars just to keep things sweet and high-alcohol if you let me. I became quite popular in Germany for a while, used largely to add fragrance to blends that were lacking personality. I was the secret weapon, the spice in the stew, proving that even a newcomer could teach the old vines a few new tricks about aromatics.
My British Invasion
My British Invasion
My British Invasion
Just when people thought they had me figured out as a German blender, I packed my bags and moved across the channel to England. This is where I truly found my second home. The cool climate there suits me perfectly because I don't need a tropical heatwave to produce sugar. The British adopted me as their signature still white wine, and I rewarded them by producing crisp, elderflower-scented vintages that rival Sauvignon Blanc. I proved that I could stand on my own two feet as a single varietal star. I'm not just a blender anymore. I'm a leading lady in the vineyards of the north, finally getting the solo applause I deserve.
Just when people thought they had me figured out as a German blender, I packed my bags and moved across the channel to England. This is where I truly found my second home. The cool climate there suits me perfectly because I don't need a tropical heatwave to produce sugar. The British adopted me as their signature still white wine, and I rewarded them by producing crisp, elderflower-scented vintages that rival Sauvignon Blanc. I proved that I could stand on my own two feet as a single varietal star. I'm not just a blender anymore. I'm a leading lady in the vineyards of the north, finally getting the solo applause I deserve.
REGIONS I LEAD
Kent
Forget apples and hops for a second because this corner of the UK has rebranded itself as the ultimate destination for sparkling wine enthusiasts who love proving the French wrong at blind tastings.
Forget apples and hops for a second because this corner of the UK has rebranded itself as the ultimate destination for sparkling wine enthusiasts who love proving the French wrong at blind tastings.
Sussex
This slice of the English countryside is giving France a serious run for its money. It is the beating heart of the UK's wine revolution, churning out fizz that makes connoisseurs double-take and Champagne producers sweat.
This slice of the English countryside is giving France a serious run for its money. It is the beating heart of the UK's wine revolution, churning out fizz that makes connoisseurs double-take and Champagne producers sweat.
REGIONS I HELP
Rheinhessen
Size matters here, but so does style. Once known for sugary bulk juice, this massive area has pulled a total 180. Today, young winemakers are crafting thrilling bottles that prove bigger can indeed be better.
Size matters here, but so does style. Once known for sugary bulk juice, this massive area has pulled a total 180. Today, young winemakers are crafting thrilling bottles that prove bigger can indeed be better.
Franken
Seeing a squat, flat bottle usually means you have found this Bavarian gem. Locals cherish their distinctive flask shapes almost as much as the earthy, mineral-driven whites filling them up.
Seeing a squat, flat bottle usually means you have found this Bavarian gem. Locals cherish their distinctive flask shapes almost as much as the earthy, mineral-driven whites filling them up.
SUB-REGIONS I HELP
Maindreieck
(
Franken
)
Imagine a geometric shape made entirely of vines and river bends. This is the heart of Franken, anchored by Würzburg, where that weird flattened bottle reigns supreme and fossil-rich soils dictate the flavor rules.
Imagine a geometric shape made entirely of vines and river bends. This is the heart of Franken, anchored by Würzburg, where that weird flattened bottle reigns supreme and fossil-rich soils dictate the flavor rules.
Steigerwald
(
Franken
)
It is all about the dirt here. Specifically, dark Keuper soils that define the eastern edge of Franconia. Expect wines with serious backbone rather than fruity fluff, coming straight from sleepy villages surrounded by heavy woods.
It is all about the dirt here. Specifically, dark Keuper soils that define the eastern edge of Franconia. Expect wines with serious backbone rather than fruity fluff, coming straight from sleepy villages surrounded by heavy woods.
WINE STYLES I LEAD
English Bacchus
Often called the Sauvignon Blanc of the UK, this wine brings intense aromatics to the party. Think green fields and citrus zest packed into a bottle that proves cold climates create cool flavors.
Often called the Sauvignon Blanc of the UK, this wine brings intense aromatics to the party. Think green fields and citrus zest packed into a bottle that proves cold climates create cool flavors.
German Bacchus
Named after the party god himself, this pour brings massive flower power and stone fruit energy to your glass. It offers low acidity and high vibes, making it the ultimate approachable sip for a sunny afternoon session.
Named after the party god himself, this pour brings massive flower power and stone fruit energy to your glass. It offers low acidity and high vibes, making it the ultimate approachable sip for a sunny afternoon session.
English Bacchus
Often called the Sauvignon Blanc of the UK, this wine brings intense aromatics to the party. Think green fields and citrus zest packed into a bottle that proves cold climates create cool flavors.
German Bacchus
Named after the party god himself, this pour brings massive flower power and stone fruit energy to your glass. It offers low acidity and high vibes, making it the ultimate approachable sip for a sunny afternoon session.
WINE STYLES I HELP
English White Blend
Making wine this far north seems like madness, yet here we are. These blends combine hardy locals like Bacchus and Seyval Blanc to create something remarkably fresh, smelling exactly like a wild hedgerow immediately after rain.
Making wine this far north seems like madness, yet here we are. These blends combine hardy locals like Bacchus and Seyval Blanc to create something remarkably fresh, smelling exactly like a wild hedgerow immediately after rain.
Making wine this far north seems like madness, yet here we are. These blends combine hardy locals like Bacchus and Seyval Blanc to create something remarkably fresh, smelling exactly like a wild hedgerow immediately after rain.
English Sparkling
Making waves across the Channel, this fizz is beating the French at their own game. It creates crisp, high-acid magic using the Holy Trinity of sparkling grapes grown on chalky soils that mimic Champagne perfectly.
Making waves across the Channel, this fizz is beating the French at their own game. It creates crisp, high-acid magic using the Holy Trinity of sparkling grapes grown on chalky soils that mimic Champagne perfectly.
Making waves across the Channel, this fizz is beating the French at their own game. It creates crisp, high-acid magic using the Holy Trinity of sparkling grapes grown on chalky soils that mimic Champagne perfectly.
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