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Brut Reserve

Gusbourne, Brut Reserve 2013

R495

52 in stock

Notes

55% Pinot Noir, 27% Pinot Meunier and 18% Chardonnay

Tasting notes:
'Disgorged 2 September 2016. 55% Pinot Noir, 27% Pinot Meunier, 18% Chardonnay. Really lovely creamy and fresh apple aromas – great concentration and lively acid. Still very, very young – not much autolysis on the nose – but the palate finishes with a very classy bready character. The purity of fruit is a thing to behold!' – Jancis Robinson 17+/20

'With the Brut Reserve our goal is a wine that is both approachable and balanced. With each vintage we aim to create a classic blend of the three varieties. This gives a ‘backbone’ of chardonnay acting as the structural component, pinot noir brings body and depth and finally pinot meunier which adds floral and additional fruity notes to the wine.' – Charlie Holland

Production:
Whole bunch pressed and naturally settled for 24 – 36 hours. 10 days at 18-20 degrees C using specialist sparkling wine yeast. Fermented in temperature controlled stainless steel tanks with a small percentage fermented in old oak barrels for complexity. Bottled on 20th May 2014. 100% Malolactic and a minimum of 28 months on the less.

Analysis:
Alc: 12% TA: 9.1g/l Dosage: 9g/l pH: 3.12
55% Pinot Noir, 27% Pinot Meunier and 18% Chardonnay

Tasting notes:
'Disgorged 2 September 2016. 55% Pinot Noir, 27% Pinot Meunier, 18% Chardonnay. Really lovely creamy and fresh apple aromas – great concentration and lively acid. Still very, very young – not much autolysis on the nose – but the palate finishes with a very classy bready character. The purity of fruit is a thing to behold!' – Jancis Robinson 17+/20

'With the Brut Reserve our goal is a wine that is both approachable and balanced. With each vintage we aim to create a classic blend of the three varieties. This gives a ‘backbone’ of chardonnay acting as the structural component, pinot noir brings body and depth and finally pinot meunier which adds floral and additional fruity notes to the wine.' – Charlie Holland

Production:
Whole bunch pressed and naturally settled for 24 – 36 hours. 10 days at 18-20 degrees C using specialist sparkling wine yeast. Fermented in temperature controlled stainless steel tanks with a small percentage fermented in old oak barrels for complexity. Bottled on 20th May 2014. 100% Malolactic and a minimum of 28 months on the less.

Analysis:
Alc: 12% TA: 9.1g/l Dosage: 9g/l pH: 3.12
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JR 17+

Country

EN

Region

Kent

Style

Sparkling

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