Blanc de Blancs, Boot Hill Vineyard, Kent Twenty Eighteen
This Blanc de Blancs is bright, vibrant and juicy, with rich, ripe fruit. There are tropical notes too and complexity from patisserie and baked apple. This has lovely length and round texture.
£95
Free standard delivery to UK mainland.
4+ awards won - including:
- Gold - IWC 2024
- Gold - IWSC 2024
- Gold - Decanter World Wine Awards
- Gold - Wine GB Awards 2024
WHAT ARE SINGLE VINEYARD WINES?
Single Vineyard wines are the cornerstone of what makes Gusbourne different: vintage wines which are an expression not just of a grape variety, but also of a specific site, chosen for its class and character.
With each passing year, we’ve made and tasted more than 200 base wines to refine our ideas about where our most exceptional terroirs are to be found.
Our chalk and flint vineyards in Sussex give grapes with freshness and elegance; our clay soils in Kent lend the fruit richness and depth.
It is then fascinating to experience these wines as a single-vineyard bottling rather than a blend. By zeroing in on a particular parcel of grapes, you truly experience the essence of that terroir and that year.
TASTING NOTES & FOOD PAIRINGS
Ripe citrus and stone fruit on the nose, with a rich biscuity note. On the palate the wine is dominated by ripe fruit, with yellow apple, white peach, and honey citrus notes, plus some tropical notes too, with hints of pineapple and melon. The wine feels bright, vibrant and juicy, with more complexity showing through on the finish with notes of croissant, patisserie and apple pie, alongside a saline minerality and salty tang, with a lovely length and round texture. Perfect food pairings are fish, seafood and soft, ripe cheese. Try cod with clams and chorizo, seared scallops, or a caramelised onion tart.
Blanc de Blancs, Boot Hill Vineyard, Kent Twenty Eighteen
Analysis
GRAPE VARIETY:
100% Chardonnay
ALCOHOL:
12%
TITRATABLE ACIDITY:
9.2 g/l
RESIDUAL SUGAR:
7.5 g/l
PH:
2.96
Factsheets:
All will be downloaded as PDF
2018Winemaking
PROCESSING:
100% whole bunch pressed and naturally settled for 24-36 hours.
FERMENTATION:
10 days at 18-20 degrees celsius using specialist sparkling wine yeast. Fermented in temperature controlled stainless steel tanks.
BOTTLING DATE:
June 2019
LEES AGEING:
47 months
