Brut Reserve Late Disgorged Twenty Seventeen
Gusbourne Brut Reserve 2017 Late Disgorged brings rich, toasty complexity to the generous fruit and bright freshness of our classic sparkling wine.
Almost eight years of ageing in our cellars before disgorgement have given this vintage depth and refinement.
Baked apple, charred lemon and ripe apricot mingle with nougat, toasted nuts and pastry on the nose. The palate is generous and rounded, with vibrant citrus and green apple, a touch of fresh ginger and layered flavours of apple pie and freshly baked bread. A mineral freshness carries through to a long, elegant finish.
Savour on its own or alongside salmon en croûte, roast chicken or a carefully chosen cheese selection.
- Price
- £105
Free standard delivery to UK mainland.
4+ awards won - including:
- Gold - Wine GB 2023
- Silver - IWSC 2023
- SIlver - Decanter 2023
- Silver - IWC 2023
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.
VINTAGE REPORT
The end of March saw budburst beginning two weeks earlier than usual for the 2017 season. We were unaffected by frosts that affected shoot growth across most of Europe and the vintage progressed well, with seasonal temperatures and sunshine bringing us to early and fruitful flowering in mid-June. Good weather continued for the remainder of the season before we began our harvest of high quality fruit in mid-September.
Brut Reserve Late Disgorged Twenty Seventeen
Analysis
Grape Variety:
34% Pinot Noir
66% Chardonnay
Alcohol:
12%
Titratable Acidity:
8.9g/l
Residual Sugar:
8.5g/l
pH:
2.90
Factsheets:
All will be downloaded as PDF
2017Winemaking
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:
June 2018
Lees Ageing:
Minimum 94 months.
