Brut Rosé 2018

Delicate salmon pink in colour, the 2018 Rosé is both fruity and mineral as it opens up with aromatic notes of cherry, strawberry, pear, and fresh almonds, finishing on a saline touch.

Service: Serve chilled at 6 to 8°C.

Food Pairing: Fish, cheese, poultry, pasta in white sauce, shellfish, and vegetarian dishes.

Head winemaker Charlie Holland joined Gusbourne in 2013, after learning his trade in wineries round the world.

He did his Bsc in Viticulture and Oenology at Plumpton College and ended with a First. Then a handful of years of hands-on work that started honing his skills in the Languedoc, Napa, Rheingau and New Zealand, before shoring up in 2009 as winemaker for Ridgeview in East Sussex.

What brought Charlie to Gusbourne, in addition to the highest quality own-grown fruit and the freedom to stamp his own template on the brand, was the company's desire to break boundaries.

"I'm a perfectionist – if a 1% difference can make something better, then make it happen," he says. "Winemakers should always be looking for constant improvement in their wines. Lean on the science, get constructive feedback and improve." says Charlie.

Vineyards on a south-facing ancient escarpment in Appledore, Kent, and near Goodwood in West Sussex. The first vines were planted in 2004, and its first wines were released in 2010 to immediate acclaim. Their 60 hectares in Kent and 30 hectares in West Sussex are planted mostly to Burgundian clones which yield smaller berries and bunches, enabling its fruit to be notably flavoursome. From this land, they produce multiple sparkling wines via the traditional method (like in Champagne) as well as several still wines.

Soil is largely clay, with subsoils including sand and seashells in Kent, and predominantly chalk soils with flint loam in the South Downs in West Sussex. The microclimate is Warm and dry, with moderating coastal breezes due to the proximity to the English Channel.

Rosé | Sparkling | 75cl | 12% ABV

Vintage 2015 - Falstaff: 94pts, Decanter World Wine Awards: 93pts | Vintage 2016 - Tim Atkin: 90pts, Wine Enthusiast: 94pts | Vintage 2018 - Wine Enthusiast: 95pts, Tim Atkin: 91pts, Decanter World Wine Awards: 92pts

Cellaring: Drinking well now, can be cellared for the next 5 years.

Vinification: The whole bunch pressed and naturally settled for 12-24 hours. Fermentation for 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. A minimum of 30 months of lees ageing.