Wraxall Bacchus white wine being poured into a glass for wine tasting

Wraxall Wine Reviews

Discover what the experts are saying about our wines.
"This must be a very exciting vineyard!"
Tamlin Currin on Wraxall's Estate Bacchus 2021
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Reviews for Wraxall Vineyard, Pinot Noir Rosé, 
Somerset, England, United Kingdom 2022

Decanter - 88 Points

Featured in the Top 100 Wines in the UK. We were also featured in Decanter magazine, scoring a fabulous 88 points.

Tasted by: Sylvia Wu (at London, 26 Nov 2023)
Drinking Window: 2023 - 2025
The growing season of 2022 was marked by a warm summer. Fermented in tank and aged on lees for four months, the Pinot Noir Rosé greets with rather reductive, smoky notes that open up to subtle strawberry and cream. A savoury palate unfolds with notes of blood orange and red apple, complemented by the depth of strawberry jam. Good limey freshness persists throughout.

Tamlyn Currin Review: Score 16.5

It's so peppery! Like a mouthful of raspberries dusted with salt and white pepper and strewn with finely sliced sage and sorrel leaf. Racy acidity. It was very good with a cold-duck-breast and pink-grapefruit salad - both duck and grapefruit heightening the ripeness and freshness of the fruit. I love the pepperiness of this wine!
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Reviews for Wraxall Vineyard, Bacchus Reserve, 
Somerset, England, United Kingdom 2022

GOLD at the 2024 Wine GB awards! One of only 21 Gold Awards given to still wines across the whole of the UK and one of 4 awards in the “StandOut” category.

This wine was made during the warm summer of 2022 and is 100% barrel fermented in 3rd & 4th neutral Burgundy barrels.

The judges commented:

"Fragrant vanilla, peach,
and a saline tang. This wine has a plush
texture balanced by on-point acidity.
A lingering finish caresses".

Decanter - 89 Points

Featured in Decanters 'Best English wines to try, Christmas 2023' with a fabulous score of 89!

Tasted by: Sylvia Wu (at London, 26 Nov 2023)
Drinking Window: 2023 - 2028
100% fermented in neutral oak, with 30% undergoing malolactic fermentation, then aged on lees for six months — this is a polished and carefully seasoned expression of the Bacchus grape, though the green fruit characters prevail. A touch of savoury cream unravels an undertone of lemongrass, green apple, and hints of dried mango. Very saline on the palate, with buttered green apple leading to the depth of dried apricot, and a cleansing, bitter lime zest finish.

Tamlyn Currin Review: Score 17

I think it should be law that Bacchus sees at least some barrel fermentation and barrel-plus-lees ageing. It makes such a difference to a variety which can be pretty waspish in the glass. This layered wine starts with aromas of green almond, almond blossom and cobnuts, a light hit of hawthorn blossom. Despite the clean laser focus of English acidity, it is surprisingly rich on the palate - for Bacchus, mind. Pineapple, green mango, white-pepper spiciness and, on the end, a tangy note of pickled jalapeño. It was extraordinarily good with slightly spicy guacamole! This will also take bottle age (a little-known fact about really good Bacchus).
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Reviews for Wraxall Vineyard, Bacchus Estate, 
Somerset, England, United Kingdom 2021

Decanter - 88 Points

Featured in Decanter, scoring a fabulous 88 points

Tasted by: Sylvia Wu (at London, 26 Nov 2023)
Drinking Window: 2023 - 2025
A classy take on the crisp, green fruit-centric Bacchus grape. Grassy green apple and gooseberry notes leap from the glass with a touch of savoury boiled peas. Saline lime juice and green apple on the palate, accompanied by a touch of white pepper, balanced with refreshing acidity. 20% neutral oak fermentation brings a touch of roundness, leading to ripe melon on the finish.


Tamlyn Currin Review: Score 16.5

This must be a very exciting vineyard! The fruit is gloriously ripe, fleshy and round, although streaked with mouth-watering, crystal-clear grapefruit and greengage spiky freshness. But not a hint of Bacchus' sometimes catty swipe of nettles. At its heart is a sense of chalk-and lime sherbet minerality, so it's buzzing with energy from the inside out. Ben Smith's signature dram of barrel fermentation has brought layers and depth. This is really delicious. Between Jorgensen and Smith, they're doing a classy thing!
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