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Primary Notes: Apple / Pear Pineapple
Secondary Notes: Vanilla Brioche/Caramel
Dryness: Very Dry
Origin & Awards
Origin: Kent, United Kingdom
Fermentation: Slight Wood
Serving Temperature: Best enjoyed at 8-10 degrees
Asian Food Pairing:
Western Food Pairing: oysters, lobster, fish and chips, seabass ceviche, asparagus, goats cheese tarts
Gusbourne Blanc de Blancs 2016
Gusbourne Blanc de Blancs is a wine that typifies the linear purity of classic Blanc De Blancs. A selection of the finest lots of Chardonnay that exhibit natural minerality, ensuring that the wine has both finesse and elegance as well as the requisite qualities for extended ageing.
Pale golden in colour, with a fine mousse. The nose is full of ripe citrus, pink grapefruit and pear, with white floral notes. On the palate, Gusbourne Blanc de Blancs shows generous fruit flavours, highlighting ripe lemon, nectarine and crunchy green apple, with a flinty, saline minerality. Toasted brioche, shortbread and hazelnut notes build layers of complexity, adding to an elegance and energy that combine to create a beautiful example of Blanc de Blancs. This wine is a great accompaniment to seafood in general, but is perfect with freshly shucked oysters.
Quietly acknowledged as a strong vintage year for English Sparkling Wine, 2016 will be remembered for its warm, sun-filled summer and autumn days. Ideal conditions for producing fruit of outstanding quality at Gusbourne’s vineyards in Kent and West Sussex.
Grapes are handpicked in October in Gusbourne's own vineyards on a South facing ancient escarpment in Appledore, Kent and near Goodwood in West Sussex. Largely clay, with subsoils including sand and seashells in Kent, and predominantly chalk soils with flint loam in the South Downs in West Sussex. The region is Warm and dry, with moderating coastal breezes due to the close proximity to the English Channel.
Whole bunch pressed and naturally settled for 24-36 hours. Fermentation process lasts 10 days at 18-20 degrees C using specialist sparkling wine yeast. Fermented in temperature controlled stainless steel tanks with a small percentage fermented in old oak barrels for complexity. Lees aging for a minimum of 42 months!
12% | 8.3g/L RS