Grape Varieties & Wine Styles

It is said that 'the vine has to struggle to produce good, characterful wine'. Grapes grown in the southern part of Europe often suffer from too much warmth and sunshine, especially the vineyards planted at sea level where the Summer heat can be extreme. By contrast, in England we have to seek out varieties that will ripen early enough in our cool climate. New varieties and earlier ripening clones of classic varieties are being produced from plant breeding research stations. Given that the grapes can ripen on a good warm site in the UK and that the wines are well made they will have the potential, with ageing, of producing wines with rich and complex flavours. This comes as a direct result of their having grown slowly and experienced the ups and downs of a typical English Summer. The wines can develop very fruity flavours, often with floral or herbaceous tones.

Seyval Blanc

Peter chose Seyval Blanc as the principal variety at Breaky Bottom for several reasons. He found some of the vines which flourish in the UK produce wines which are too fruity for the style of wine he wanted to make, varieties such as Huxelrebe and Reichensteiner. Seyval gives a cleaner more open taste, a balance between vinosity with a touch of fruit. He says that this style most closely resembles the fine wines of the Loire which he so admires. His wines have been entered for the International Wine Challenge in the 'Loire / Sauvigon Blanc' class and won a GOLD Medal in 1993 and a SILVER Medal in 1996, against the stiffest of world opposition. Seyval Blanc has a relatively high acidity, again suiting the wine style, and essential for long ageing in bottle. The properties are also the principal requirements for the making of Quality Sparkling Wine using the MÉTHODE Champenoise. The 1996 vintage brut has been selected for the 2000 New Year celebrations - 'MILLENNIUM CUVEE MAMAN MERCIER'.

Muller Thurgau

Muller Thurgau was the main variety planted in England during the 1970's. It is a Riesling / Sylvaner cross, well suited to cool-climate regions, and is cultivated extensively in Germany, New Zealand and north Italy. At Breaky Bottom Peter uses it to make a dry Alsace-style wine, capable of ageing over ten to fifteen years. It develops rich spicy flavours reminiscent of its Riesling heritage. A good Summer, with little or no Autumn rain, allows Peter to make a delicious Late Harvest wine with this variety, seen at its best in 1995.