Elegant and complex, this still Chardonnay is ripe, rounded and brimming with notes of honeyed citrus, orchard fruit, nectarine and orange peel with toasted nuts. Elegant and silky in texture with lemon zest, pineapple and flavours of buttered toast and soft spice combine with a mineral note for a fresh finish.
Try this with halibut in a lemon butter sauce, steamed mussels or a twice baked cheddar soufflé.
Awards for this vintage:
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.
Their vineyard manager Jon Pollard champions a low-intervention, sustainable approach. Their chief winemaker Charlie Holland is the only three-time winner of the IWSC English Wine Producer of the Year.
Every wine they make at Gusbourne tells their unique story. Care, craft and uncompromising attention to detail enable them to make the very best of what nature provides.
For this wine, special parcels of Chardonnay grapes from Boot Hill vineyard were carefully hand-picked before gentle pressing. Fermentation was followed by ageing for twelve months in oak barriques.
England, Kent
Chardonnay
12.50%
Seafood
Dry
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