Gusbourne Rose 2018 Gusbourne

Get to know: Gusbourne Rose 2018

Tasting Note

This distinctive English Rose is a delectable wine made from a blend of estate-grown Pinot Noir, Chardonnay and Pinot Meunier. Delicate pink in appearance, with soft summer berries and floral notes on the nose. The palate shows bright red fruits, driven by ripe strawberries, fresh cherries and redcurrants, with a crisp freshness and creamy, rounded texture on the finish.

Enjoy the fruit forward nature of the wine on its own or paired with with fresh salads, light cheese and summer fruits.

Kate Says

“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.”

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.

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.

59% Chardonnay, 23% Pinot Noir, 18% Pinot Meunier

10 days at 18-20 degrees C using specialist sparkling wine yeast. Primary fermentation in temperature controlled stainless steel tanks with a small percent of barrel-aged red wine blended before secondary fermentation. Aged on lees for a minimum of 30 months.

Bottled: May 2019