Blanc de Noirs, Heartbreak Vineyard, Kent Twenty Eighteen
Heartbreak’s wines show generosity of fruit, intensity, weight and elegance. On the palate, expect red fruits alongside darker notes of blueberry and plums. It’s intense with complex notes of spice and toasted nuts.
£95
Free standard delivery to UK mainland.
1+ awards won - including:
- Gold - CSWWC 2023
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 mousse, the wine shows soft ripe orchard and red berries on the nose, with hints of honeysuckle and nougat. On the palate, the wine brims with red fruits, with cherries, wild strawberries and soft ripe raspberries, alongside darker notes of blueberry and plums. More complex notes of sweet spice and toasted nuts sit alongside the fruit. The wine is generous and intense, with a soft, ripe, rounded texture and a long length. The wine pairs beautifully with langoustine ravioli with a lemon butter sauce, pork rillettes with toasted sourdough, or a roasted butternut squash tartlet.
Blanc de Noirs, Heartbreak Vineyard, Kent Twenty Eighteen
Analysis
GRAPE VARIETY:
100% Pinot Noir
ALCOHOL:
12%
TITRATABLE ACIDITY:
8.5 g/l
RESIDUAL SUGAR:
3.5 g/l
PH:
2.95
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
