2018 England

Flint’s 2018 Bacchus is different in style to its predecessor, with a definite mineral focus. Ben at Flint attributes this to the diverse characteristics that their various sites bring to the blend, as well as the exceptional vintage conditions. Notes of lime peel and wet stone characterise the nose and palate. The mid-palate has a refreshing salinity and textural mouth-feel, buffering England’s trademark acidity. Excellent as a light apéritif or with fresh seafood and salads. Ready to drink now
Daisy Gatt, Buying Assistant (spring 2019)

Silex, French for Flint, is a unique blend of white Pinot Noir and Solaris aged in old Burgundian oak barrels. Pinot Noir lends both structure and texture to the blend, while the Solaris provides an aromatic lift and riper fruit profile. Aromas of honeysuckle, lemon and peach stone lead to a palate of more tropical fruit, with hints of almond and spice emerging, all tempered by racy acidity. Ready to drink now, but will develop in bottle over the next four to five years.
Daisy Gatt, Buying Assistant (spring 2019)

Pinot Noir Précoce is an early-ripening mutation of Pinot Noir, suited to England’s cooler climate. Made with fruit sourced from the Martin’s Lane vineyard in Essex, with a small amount of Flint’s own estate fruit, this offers aromas of violet, cherry blossom and sour cherry. On the palate, crunchy red fruit mingles with notes of star anise and white pepper. Partially whole-bunch fermented and aged in old Burgundian oak barrels for six months, the tannins are soft and expertly well-integrated, akin to Beaujolais. This is perfect lunchtime drinking, served lightly chilled with cheese and charcuterie.   
Daisy Gatt, Buying Assistant (spring 2019)