The Lyme Bay Winery


Welcome to The Lyme Bay Winery. We are passionate about producing delicious wines, liqueurs and ciders inspired by traditional recipes but using the most up-to-date production techniques. Our Country Wines are inspired by the wines traditionally made from hedgerow fruits and flowers. The range includes both lighter, drier wines and more intense, old-fashioned berry-rich varieties plus the festive favourites Mulled wine and Christmas Mead.

Location Description

Located in the heart of Axminster town, Shute.


  • Delicious award-winning Country Wines.

Additional Information

  • Meeting / Conference Facilities:
  • Caves:
  • Wedding Facilities:
  • Picnic Facilities:
  • Dog Friendly:
  • Winery Tours:
  • Wine Tasting:
  • Art or Architecture:
  • Organic / Biodynamic:
  • Awards:
  • Wine Club:
  • Lodging / Bed & Breakfast:


Founded in 1993. In 2009 we launched new additions Nettle & Rosehip to our wine range, which have proved to be successful. In 2010 we added the modern touch of Blueberry Reserve Liqueur to our product range - made with a mixture of wild and cultivated blueberries to optimise both colour and flavour of the finished blend. 2011 was a very busy year with the launch of Quince Wine, a delicious Strawberry Liqueur and reserve Gooseberry Sparkling wine.

Practices & Techniques

We go nettle picking in March/April as the new growth starts to come through, then onto elderflower picking in May/June from our own trees at the Winery, followed by cidermaking, which begins in the Autumn. We are very busy in-between with fermenting, blending, bottling and tasting!

A sparkling tradition:

The initial fermentation produces a wine that's aromatic, quite tart, and in the region of 10.5% to 11% ABV. To prepare the wine for the all-important second fermentation in bottle, it's then combined with a mixture containing wine, sugar, and yeast (the Liqueur de Tirage), along with a little yeast nutrient and a clarifying agent. At this stage, there are 24g/l of sugar, which is just enough to give the five to six bars of pressure in a traditional Champagne or Cava. The wine is then bottled and capped. The secondary fermentation lasts for around eight weeks, and takes place in a custom-made cellar kept at 12 to 14°C to help achieve the fine mousse, which is the mark of all quality sparkling fruit wines. The sparkle is achieved by yeast consuming all the spare sugar in the bottle; this process produces not only alcohol (c. 1.5 - 2%), but also a by-product of carbon dioxide. As this cannot escape (due to the cap on the bottle), it is absorbed into the wine, creating the all-important fizz.


Awarded Silver at 'The Taste of The West Awards 2010'.
Awarded Bronze at 'The Taste of The West Awards 2012'.
Awarded Silver at 'The Taste of The West' Awards 2014 and 1 Star Gold at The Great Taste Awards 2014.
Awarded Two-star Gold at 'Great Taste Awards' 2012.

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Mon - Fri: 9:00 am - 5:00 pm Sat: 10:00 am - 4:00 pm Sun: 11:00 am - 4:00 pm.


The Lyme Bay Winery
Shute, Devon EX13 7PW
United Kingdom

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