Gusbourne

About

At Gusbourne, the goal is simple: to create the finest wines in the world. A deep respect for nature, an uncompromising quest for quality, and a fastidious approach to detail is at the heart of everything at Gusbourne. The vineyards, planted in 2004, are predominantly Burgundian clones. All grapes are sourced from estate vineyards. Combining age-old traditions with modern technology & cutting-edge equipment allows Gusbourne to sit between old and new world winemaking. Debut vintages of Brut 2006 & Blanc de Blanc 2006 were released in 2010 to critical acclaim.

Brut Reserve

Kent

Harvest & Vintage Notes
Estate vineyards in Kent (clay and green sand soils) and West Sussex (chalk with flint loam) make for a balanced, generally Chardonnay driven Brut Reserve. All Gusbourne sparkling wines age on the lees for at least 36 months. Brut Reserve is always around 9g/l RS. Red apples, baked bread, roasted nuts.
Scores
2016 Decanter 92

2016 Wine Enthusiast 92

2016 Wine Advocate 90

Brut Rosé

Kent

Harvest & Vintage Notes
This Coastal red is a blend of Cabernet Sauvignon (Stellenbosch), Cinsaut (Stellenbosch, and Carignan (Wellington). This is Jocelyn’s homage to the great Serge Hochar of Chateau Musar.  Fermented and aged in older 225L French oak. Red cherries, plum, forest floor.
Scores
2016 Decanter 93

2016 Tim Atkin 90

2015 Wine Enthusiast 93

Blanc de Blanc

Kent

Harvest & Vintage Notes
Estate fruit is whole bunch pressed and fermented in stainless steel, though there is a bit of barrel fermented Chardonnay blended in for complexity. On the lees for 42 months. Generally a little lower dosage of 8g/l. Green apple, hazelnut, minerality.
Scores
2016 Decanter 97

2016 Wine Advocate 92

2016 Tim Atkin 90

Blanc de Noirs

Kent

Harvest & Vintage Notes
This Pinot Noir is treated similarly to the Blanc de Blancs: a little bit of barrel fermented wine is blended in for complexity. 27 months on the lees and a lower dosage of 7.5g/l. Fresh raspberry, citrus acidity, silky.
Scores
TBA

Guinevere Chardonnay

Kent

Harvest & Vintage Notes
Two Burgundy clones of 548 and 95 are planted in clay and sandy loam soils. Whole bunch pressed, fermented in barrique, full malolactic fermentation, and then aged 10 months in 20% new French oak. Stone fruit, toasted nuts, saline.
Scores
2019 Decanter 91

Pinot Noir

Kent

Harvest & Vintage Notes
Clones 828, 777, 117, and 115 are all planted in Kent in clay and sandy loam soils. Aged 9 months in 20% new French oak. Only 12.5%. Morello cherry, earthy, herbal minerality.
Scores
2018 Wine Enthusiast 93

2018 Decanter 92