Gusbourne Blanc de Blanc 750 ml
Our Blanc de Blancs typifies the linear purity of this classic style. We select our finest lots of Chardonnay that exhibit natural minerality, ensuring that the wine has both finesse and elegance as well as the requisite qualities for extended ageing.
BLANC DE BLANCS
ANALYSIS
GRAPE VARIETY:
100% Chardonnay
ALCOHOL:
12%
TITRATABLE ACIDITY:
9.8g/l
RESIDUAL SUGAR:
11.6g/l
PH:
3.05
WINEMAKING
PROCESSING:
Whole bunch pressed and naturally settled for 12-24 hours.
FERMENTATION:
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.
BOTTLING DATE:
May 2019
LEES AGEING:
Minimum 33 months
Original: $77.71
-70%$77.71
$23.31More Images
Gusbourne Blanc de Blanc 750 ml
Our Blanc de Blancs typifies the linear purity of this classic style. We select our finest lots of Chardonnay that exhibit natural minerality, ensuring that the wine has both finesse and elegance as well as the requisite qualities for extended ageing.
BLANC DE BLANCS
ANALYSIS
GRAPE VARIETY:
100% Chardonnay
ALCOHOL:
12%
TITRATABLE ACIDITY:
9.8g/l
RESIDUAL SUGAR:
11.6g/l
PH:
3.05
WINEMAKING
PROCESSING:
Whole bunch pressed and naturally settled for 12-24 hours.
FERMENTATION:
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.
BOTTLING DATE:
May 2019
LEES AGEING:
Minimum 33 months
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Description
Our Blanc de Blancs typifies the linear purity of this classic style. We select our finest lots of Chardonnay that exhibit natural minerality, ensuring that the wine has both finesse and elegance as well as the requisite qualities for extended ageing.
BLANC DE BLANCS
ANALYSIS
GRAPE VARIETY:
100% Chardonnay
ALCOHOL:
12%
TITRATABLE ACIDITY:
9.8g/l
RESIDUAL SUGAR:
11.6g/l
PH:
3.05
WINEMAKING
PROCESSING:
Whole bunch pressed and naturally settled for 12-24 hours.
FERMENTATION:
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.
BOTTLING DATE:
May 2019
LEES AGEING:
Minimum 33 months
