Twenty Eighteen Rose Brut

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Good levels of winter rainfall left the soil in optimum condition for the upcoming season. Bud burst in mid-April was followed by a period of abundant warmth and early flowering in June. In early August the fruit was thinned and 50% dropped, to intensify flavour and concentration as well as ensure optimum quality. Warmth and sunshine from June to September meant the fruit was of an outstanding quality and picked at the perfect time. 

Gusbourne vineyards are on South facing ancient escarpment in Appledore, Kent and near Goodwood in West Sussex. Largely clay, with subsoils including sand and seashells in Kent, and predominantly chalk soils with flint loam in the South Downs in West Sussex. Warm and dry microclimate, with moderating coastal breezes due to the close proximity to the English Channel.

Whole bunch pressed and naturally settled for 24 hours, 10 days fermentation under 20 degrees celsius using specialist sparkling wine yeast. Fermented in temperature controlled stainless steel tanks with a small percent of barrel-aged red wine blended before secondary fermentation. Lees ageing for a minimum of 30 months. 59% Chardonnay, 23% Pinot Noir, and 18% Pinot Meunier. 

Delicate salmon pink in appearance with a fine mousse. On the nose, the wine shows bright red fruits, red apples and white peaches. The palate is fresh, vibrant and dominated by red cherry, ripe strawberry and raspberry notes. A floral character lies behind the red fruit, alongside hints of nectarine and mandarin. A creamy texture and lively citrus streak combine to create a long, elegant finish.