Blanc de Meuniers, Down Field Vineyard, West Sussex Twenty Eighteen
Down Field gives powerful, defined styles of Pinot Meunier which are generous, precise, and elegant. The profile here is of wild strawberry, cranberry, raspberry, with red apple and ripe peach. There’s a touch of spice from the lees ageing.
£95
Free standard delivery to UK mainland.
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
Light straw in colour with a delicate mousse, the wine shows fresh strawberry and peach melba notes on the nose. On the palate, there’s lots of vibrant red fruit notes of wild strawberry, cranberry and raspberry, with red apple and white peach, alongside floral hints of rose petals with red cherry pie and soft spice from the ageing on lees. Delicate and elegant; a beautiful expression of Pinot Meunier. The wine is a delicious match with beetroot cured salmon, slightly spiced fried chicken or a piece of aged Comté.
Blanc de Meuniers, Down Field Vineyard, West Sussex Twenty Eighteen
Analysis
GRAPE VARIETY:
100% Pinot Meunier.
ALCOHOL:
12%
TITRATABLE ACIDITY:
7.8 g/l
RESIDUAL SUGAR:
4.0 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