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.
Located in the heart of Axminster town, Shute.
- Delicious award-winning Country Wines.
- Meeting / Conference Facilities:
- Wedding Facilities:
- Picnic Facilities:
- Dog Friendly:
- Winery Tours:
- Wine Tasting:
- Art or Architecture:
- Organic / Biodynamic:
- Wine Club:
- Lodging / Bed & Breakfast:
Practices & Techniques
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 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.