Flavours of home-made elderflower wine come to mind when tasting this brave attempt at a funky English wine. The Bacchus and Ortega grapes may have gone through fermentation on the grape skins, lees and barrel aging but there’s still something missing from the flavour – the most likely culprits are tartaric acid and tannin – two chemical components that come about only with really ripe grapes. Which is still a bit of a gamble even in warming-up Britain. If the aromas of gooseberry, elderflower and white bread crusts could be moved across to the flavour then all would be well. An interesting try.
