Blanc de Blancs, Selhurst Park Vineyard, West Sussex Twenty Eighteen
This site, defined by its chalk and flint soils, gives wines that are bright and elegant, with power, structure and a crystalline quality. This example has bright citrus, alongside orchard fruit, melon and a mineral note.
£95
Free standard delivery to UK mainland.
3+ awards won - including:
- Best in Class English Blanc de Blancs - CSWWC 2023
- Gold - CSWWC 2023
- Silver - IWSC 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
Pale straw in colour with a delicate fizz. There’s plenty of bright citrus fruit on the nose with lemon, lime, green apple and pear. The wine shows elegant citrus and orchard fruit on the palate, with notes of melon and white peach. Alongside the fruit character is a beautiful, chalky mineral note with hints of shortbread and fresh pastry, from extended ageing on lees. The wine is bright and focused, with a creamy texture and a long length. This wine is a delicious match to a fresh seafood platter or a crisp, fresh fennel and orange salad.
Blanc de Blancs, Selhurst Park Vineyard, West Sussex Twenty Eighteen
Analysis
GRAPE VARIETY:
100% Chardonnay
ALCOHOL:
12%
TITRATABLE ACIDITY:
8.6 g/l
RESIDUAL SUGAR:
3.3 g/l
PH:
2.99
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
