Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2020 / 750ml | ≈ $73.46Original GBP 55.00≈ €65.89 | www.gusbourne.com ↗ |
2020 Technical Specifications
Alcohol 12.0%
Residual Sugar 8 g/L
pH 2.95
Total Acidity 8.1 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 59% Chardonnay, 29% Pinot Noir, 12% Pinot Meunier
Region England
Soil Largely clay, With sandy subsoils in kent; chalk soils with flint loam in west sussex
Orientation South-Facing Ancient Escarpments
Harvest Dates Hand-harvested in September and October 2020; harvest commenced at the end of September and finished by early October
Estate Grown Yes
Fermentation Vessels Temperature-controlled stainless-steel tanks and French oak barrels
Pressing Method Whole-Bunch Pressed
Oak Types French oak
Bottling Date June 2021
Production Details Fermented for 7–10 days in temperature-controlled stainless-steel tanks; 11.0% was fermented and aged in French oak barrels. Bottle maturation on lees was a minimum of 56 months.
Tasting Notes Pale pink with a delicate mousse; ripe raspberry, strawberry, white peach and orange blossom, followed by summer berries, nectarine, orange zest, soft spice, ginger, toasted nuts and a mineral, long finish
Food Pairing Richer fish, lighter meat and game; suggested examples include grilled prawns with butter sauce, pork belly with caramelised apples, and fruit-driven desserts such as Eton Mess
2019 Technical Specifications
Alcohol 12.0%
Residual Sugar 9 g/L
pH 3.04
Total Acidity 8.7 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 54% Chardonnay, 36% Pinot Noir, 10% Pinot Meunier
Region England
Soil Largely clay with sand and seashell subsoils in kent; predominantly chalk with flint loam in west sussex
Orientation South-Facing Ancient Escarpments
Harvest Dates Hand-picked from September to October 2019; harvest commenced at the end of September and finished by mid-October
Estate Grown Yes
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Whole-Bunch Pressed
Bottling Date June 2020
Production Details Whole bunches were pressed and the juice naturally settled for 12–24 hours. Primary fermentation lasted 10 days at 18–20°C using specialist sparkling-wine yeast in temperature-controlled stainless-steel tanks. A small percentage of barrel-aged red wine was blended before secondary fermentation. Lees ageing was a minimum of 36 months.
Tasting Notes Pale pink with a delicate mousse; red and stone fruits, citrus zest and flowers, with strawberry, raspberry, redcurrant, rhubarb, red apple, nectarine, orange, pink peppercorn and a mineral, zesty finish
Food Pairing Richer fish, lighter meat and game, and lighter fruit-driven desserts; suggested examples include salmon gravadlax, smoked-duck salad and rhubarb custard tart
Sources: www.gusbourne.com ↗ · Compare this vintage
2018 Technical Specifications
Alcohol 12.0%
Residual Sugar 10 g/L
pH 3.09
Total Acidity 8.8 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 59% Chardonnay, 23% Pinot Noir, 18% Pinot Meunier
Region England
Soil Largely clay with sand and seashell subsoils in kent; predominantly chalk with flint loam in west sussex
Orientation South-Facing Ancient Escarpments
Harvest Dates Hand-picked in September 2018
Estate Grown Yes
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Whole-Bunch Pressed
Bottling Date May 2019
Production Details Whole bunches were pressed and the juice naturally settled for 12–24 hours. Primary fermentation lasted 10 days at 18–20°C using specialist sparkling-wine yeast in temperature-controlled stainless-steel tanks. A small percentage of barrel-aged red wine was blended before secondary fermentation. Lees ageing was a minimum of 30 months.
Tasting Notes Delicate salmon pink with a fine mousse; red apple, white peach, red cherry, strawberry, raspberry, flowers, nectarine and mandarin, with creamy texture and a lively citrus finish
Sources: www.gusbourne.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 12.0%
Residual Sugar 9 g/L
pH 3.13
Total Acidity 9.1 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 65% Pinot Noir, 34% Chardonnay, 1% Pinot Meunier
Region England
Soil Largely clay with sand and seashell subsoils in kent; predominantly chalk with flint loam in west sussex
Orientation South-Facing Ancient Escarpments
Harvest Dates Hand-picked in September and October 2017; harvest began in mid-September
Estate Grown Yes
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Whole-Bunch Pressed
Bottling Date 14 May 2018
Production Details Whole bunches were pressed and the juice naturally settled for 24–36 hours. Primary fermentation lasted 10 days at 18–20°C using specialist sparkling-wine yeast in temperature-controlled stainless-steel tanks. A small percentage of barrel-aged red wine was blended before secondary fermentation. Lees ageing was a minimum of 39 months.
Tasting Notes Delicate salmon pink; stone fruits, red apple and orange peel, with strawberry, cherry, honeysuckle, peach crumble, ginger spice and a vibrant, fresh finish
Sources: www.gusbourne.com ↗ · Compare this vintage
2014 Technical Specifications
Alcohol 12.0%
pH 3.23
Total Acidity 7.3 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties 53% Pinot Noir, 41% Chardonnay, 6% Pinot Meunier
Region England
Soil Clay and sandy-loam slopes
Orientation South-Facing Ancient Escarpment
Harvest Dates Hand-picked in October 2014; harvest was completed by 7 October 2014
Fermentation Vessels Temperature-controlled stainless-steel tanks
Pressing Method Whole-Bunch Pressed
Malolactic Fermentation 100%
Bottling Date 23 April 2015
Dosage 8.2 g/L
Production Details Whole bunches were pressed and the juice naturally settled for 24–36 hours. Primary fermentation lasted 10 days below 20°C using specialist sparkling-wine yeast in temperature-controlled stainless-steel tanks. A small percentage of barrel-aged red wine was blended before secondary fermentation. Malolactic conversion was 100%, and lees ageing was a minimum of 28 months.
Tasting Notes Delicate pink with soft summer berries and floral notes; ripe strawberry, fresh cherry and redcurrant, with crisp freshness and a creamy, rounded finish
Sources: www.gusbourne.com ↗ · Compare this vintage
Producer Information
Website
Address
Gusbourne Estate, Kenardington Road, Appledore, Ashford, Kent, TN26 2BE
Phone
+44 (0)1622 809763
Email
Owner
Andrew Weeber
Cellarmaster
Mary Bridges