Blanc de Blancs, Middle Barn Vineyard, West Sussex Twenty Nineteen
The nose is dominated by fresh, zesty citrus. On the palate, the wine shows riper lemon, green apple and pear, alongside some white peach and nectarine notes. There's complexity too, with notes of toasted hazelnuts and freshly baked pastry.
This item is currently unavailable. You can register to be amoung the first to know when the it is available again by joining the waitlist.
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 fine beads of bubbles in the glass. The nose is dominated by fresh, zesty citrus notes and a wet-stone minerality. On the palate, the wine shows riper lemon, green apple and pear, alongside some white peach and nectarine notes. A bright mineral character sits alongside the fruit and leads to more complex notes of toasted hazelnuts and freshly baked pastry. The wine remains pure and precise on the long finish. Food Pairing: Delicate fish and seafood – like a shellfish platter, or seabass crudo with a citrus dressing. Try it with fish and seafood, the classic fish and chips or ricotta and lemon stuffed courgette flowers.
Blanc de Blancs, Middle Barn Vineyard, West Sussex Twenty Nineteen
Analysis
GRAPE VARIETY:
100% Chardonnay
ALCOHOL:
12%
TITRATABLE ACIDITY:
8.8 g/l
RESIDUAL SUGAR:
7.5 g/l
PH:
3.10
Factsheets:
All will be downloaded as PDF
2019Winemaking
PROCESSING:
100% whole bunch pressed and naturally settled for 12-24 hours.
FERMENTATION:
10 days at 18-20 degrees celsius using specialist sparkling wine yeast. Fermented in temperature controlled stainless steel tanks.
BOTTLING DATE:
July 2020
LEES AGEING:
Minimum 48 months
