Dorset, England

Displaying 1-10 of 20 results.
  • Wine
    This is a 100% Bacchus, made from only first run juice and cool fermented. It is crisp and dry with delicate aromas of elderflower and a fresh citrus palate.
  • Bacchus at it's very best! A real star from Lyme Bay Winery and a shining example of how well Bacchus grows in Dorset. The grapes are harvested early for maximum freshness with 4 months aging on lees.
  • Lyme Bay Winery's flagship wine made from a blend of Bacchus, Pinot Blanc, Seyval Blanc and Reichensteiner. The hand harvested grapes were vinified seperately then aged for for months on lees after blending.
  • 100% single vineyard, Pinot Noir from Lyme Bay Winery showing the quality and the purity that is possible from Pinot Noir grown in England.
  • Wine
    Palmers have been ageing and blending Golden Cap Whisky at The Old Brewery in Bridport since the 1920s. Golden Cap is a generous 50-50 blend of North British Distillery Single Grain and Glen Grant Single Malt, married with our own spring water, before being bottled and labelled by hand. Delicious, light and fragrant, it beats many a blended whisky.
  • A great sparkling wine from Lyme Bay made from 100% Seyval Blanc using traditional Champagne method production.
  • Dorset produces top quality, traditional method sparkling Rose due to the quality of the Pinot Noir grown here, Lyme Bay Winery is at the top of their game with this one.
  • Wine
    A pale pink, sparkling wine with a gentle mousse and lively red fruits. The finish is frothy and fun with a slight sweetness which makes it perfect for weddings. An elegant wine with good balance and length.
  • Wine
    Pinot Noir grapes undergo a pre-fermentation soak. Then, a slow pressing creates a full rose hue – as well as outstanding aroma and flavour. 10%-20% of Chardonnay perfects the colour, and adds an elegant vivacity. Released in autumn two years after the vintage.
  • Wine
    Typically a blend of 50% Pinot Meunier, 30% Chardonnay and 20% Pinot Noir, this is a wine that combines stunning fruit with delicacy and precision. Released around Easter, 24 months – 3 years after the vintage, it will age well and continue to show complexity in the bottle.