Gusbourne Blanc de Noirs 2019

Get to know: Gusbourne Blanc de Noirs

Tasting Note

Displaying great finesse in the glass, Gusbourne's Blanc de Noirs is expressive on the nose with fine-tuned notes of dried candied fruits and violet flower. It is characteristically deep and complex, rich and powerful with pure and clean, citrus acidity, crisp cox apples, raspberry and fresh cherry fruit all combined with great precision. It is a wine that holds your attention with serious appeal. There is a real intensity and weight on the palate, but the balance is such that it remains delicate and neat on the refreshing and long, persistent finish.

Kate Says

"If you like a little more depth and richness to your sparkling wine, Blanc de Noir is the style for you. Gusbourne have made a stunning example here, displaying all the precise winemaking skill and expressive flavour that makes their wine so captivating."

Producer Info

Gusbourne was founded by Andrew Weeber and planted their first vines in Appledore, Kent in 2004. Their ambitious vision is to produce the finest wines in the world. Using Burgundian clones of Pinot Noir, Pinot Meunier and Chardonnay that yield smaller volumes of intense fruit, and traditional methods they debuted their first vintages – Brut Reserve 2006 and Blanc de Blancs 2006 –  in 2010 to critical acclaim, earning accolades from the world’s most exacting wine critics. Gusbourne sparkling and still wines continue to win prestigious national and international industry awards every year.

This wine is made from Gusbourne's finest parcels of Pinot Noir. The wine is aged for a minimum of 27 months on lees and 6 months on cork before they deem it ready for release. When producing Blanc de Noirs, their aim was to create a classic alternative to Blanc de Blancs, a true reflection of a contemporary sparkling Pinot Noir.

75% Pinot Noir, 14% Chardonnay, 11% Pinot Meunier. Whole bunch pressed and naturally settled for 12 - 36 hours.

Fermented for 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.