Their signature wine, Gusbourne Blanc de Blancs, is made using hand selected Chardonnay. Produced as the truest expression of terroir, exhibiting both the finesse and elegance you would expect from this style of sparkling wine. The wine is aged for a minimum of 39 months on lees and six months on cork and is only released after extensive tasting by winemaker Charlie Holland and the in house Master Sommelier, Laura Rhys, say it is ready. Aromas of green apple, citrus and mineral notes combined with buttered toast and Tarte Tatin richness from extended lees ageing.
This wine is a great accompaniment to seafood in general, but is perfect with freshly shucked oysters.
"We've been fans of Gusbourne for years. There's a real precision to their winemaking that makes all the components just work together effortlessly. Delicate and fresh, with an underlying richness, each sip offers something new and exciting."
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.
England, Kent
Chardonnay
12.00%
75cl
Seafood
Dry
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