Blanc de Blancs Late Disgorged Twenty Fifteen

A rare late-disgorged Blanc de Blancs, offering remarkable maturity and complexity for a truly special celebration.

Gusbourne Blanc de Blancs Late Disgorged 2015 offers a rare opportunity to enjoy an exceptional vintage after extended ageing on its lees. The additional time has brought beautiful depth and complexity while preserving the wine’s characteristic Chardonnay freshness and precision. A distinguished bottle to open at Christmas, share over a long lunch or give to a serious wine lover.

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WHAT IS A LATE DISGORGED WINE?

Every year, we release a small number of late-disgorged wines. These are particularly luxurious and fine thanks to a special winemaking technique.

If you’re already familiar with Dom Perignon’s Plénitude or Bollinger’s RD, then you know the magical combination of freshness allied with delicious flavours of brioche, cream, butter and toast that characterise late-disgorged wines.

But how does this kind of ageing alchemy happen? The answer lies in the lees.

TASTING NOTE & FOOD PAIRING

Golden straw colour in the glass, with a delicate mousse. On the nose it brims with zesty fruit; green apple, fresh lemon and a more perfumed, floral note alongside freshly baked bread and toasted nuts. The palate is highlighted by more orchard and citrus fruits, and a distinctive salty, saline minerality. A creamy texture and more developed notes of pastry, lemon tart and toasted nuts from extended ageing on lees, lead to a long, complex finish. Seafood and fish are the favoured food pairing. Dressed crab, barbecued sea bass with fennel and lime, crispy courgette flowers with goats cheese being a wonderful match.

Blanc de Blancs Late Disgorged Twenty Fifteen

Analysis

Grape Variety:

100% Chardonnay

Alcohol:

12%

Titratable Acidity:

8.2g/l

Residual Sugar:

7.5g/l

pH:

3.15

Factsheets:

All will be downloaded as PDF

2015

Winemaking

Processing:

Whole bunch pressed and naturally settled for 24-36 hours.

Fermentation:

10 days under 20 degrees celsius using specialist sparkling wine yeast. Fermented in temperature controlled stainless steel tanks with a small percentage fermented in old oak barrels for complexity.

Bottling Date:

May 2016

Lees Ageing:

Minimum of 120 months.