At Gusbourne, the goal is simple: to create the finest wines in the world. A deep respect for nature, and uncompromising quest for quality and a fastidious approach to detail is at the heart of everything at Gusbourne. The vineyards, planted in 2004 are predominantly Burgundian clones. All grapes used are sourced solely estate vineyards. A combination of the best age-old traditions with modern technology and cutting-edge equipment allows Gusbourne to sit comfortably between old and new world winemaking, while at the same time bringing exacting quality standards to the process. Respect for the vineyards, the fruit and the natural elements involved in winemaking results in an approach that favors minimal intervention. In 2010 the debut vintages of Gusbourne Brut 2006 & Blanc de Blanc 2006 were released to critical acclaim.
This Blanc de Blancs typifies the linear purity of this classic style. They select their finest lots of Chardonnay that exhibit natural minerality, ensuring that the wine has both finesse and elegance as well as the requisite qualities for extended ageing.
The 2016 Brut Blanc de Blancs opens in the glass with aromas of crisp orchard fruit, white flowers and citrus zest framed by hints of pastry cream and fresh bread that's less overtly autolytic in profile than its 2015 counterpart. Medium to full-bodied, pure and precise, with racy acids and a delicate core of fruit, it's beautifully balanced and I suspect it will age very well indeed. I look forward to revisiting it in the future.
This is from two vineyards. One is in Appeldore in Kent and is on clay soils – a south-facing escarpment. The other is near Goodwood in West Sussex and is chalk/flint/loam. The analysis is pH 3.10 (low), TA 7.9 g/l (normal) and the dosage results in 8.3 g/l residual sugar (normal). It spends 42 months on lees at least (depending on the disgorging run).
Certified Sustainable by SWGB