Natural Brut Twenty Fourteen
Drawn from our library and released in an allocation of just 40 bottles, this is a rare opportunity to revisit one of Gusbourne’s most distinctive wines – our first zero dosage sparkling.
Tasted again recently in 2026, it remains astonishingly vivid. A poised blend of Chardonnay and Pinot Noir, the nose is generous with red apple, pear and soft stone fruits. The palate is electric – lemon sherbet, green apple and a crystalline freshness that carries through to a long, finely detailed finish, layered with almond and delicate patisserie notes.
With no dosage, nothing is softened or concealed. What you taste is the wine in its purest form – precise, expressive and quietly thrilling.
This library release wine is only available to Gusbourne members. Please sign into your members’ account in order to purchase this wine. Find out more about membership here.
Natural Brut 2014 is sold out. You can register to be amongst the first to know when similar library wines are released by joining the waitlist.
TASTING NOTE
Pale golden in colour, with green hues and a delicate mousse. The nose shows lots of ripe, luscious fruit; red apple, pear and white peach. On the palate, the fruit is vibrant and juicy, with candied citrus, starfruit and lemon sherbet alongside green apple, nectarine and hints of white flowers. With no dosage added, the wine expresses lots of bright fruit notes and a crisp freshness. On the finish the wine develops notes of patisserie and baked almonds, leading to a long, elegant finish.
VINTAGE REPORT
From a watershed vintage. An early bud burst was followed by good weather through until the end of June resulting in successful flowering. Much needed rain in August helped compensate for the dry conditions earlier in the year. This ensured a fruitful and early harvest which was completed by 7th October.
Natural Brut Twenty Fourteen
Analysis
GRAPE VARIETY:
64% Chardonnay
34% Pinot Noir
ALCOHOL:
12%
TITRATABLE ACIDITY:
9.0g/l
RESIDUAL SUGAR:
<2 g/l
PH:
2.97
Factsheets:
All will be downloaded as PDF
2014Winemaking
PROCESSING:
Whole bunch pressed and naturally settled for 24-36 hours.
FERMENTATION:
10 days at 18-20 degrees C 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:
April 2015.
MALOLACTIC:
100%
LEES AGEING:
Minimum 57 months.
