Busi Jacobsohn: 'Blanc de Noirs' 2018
With south-west facing slopes, Susi and Douglas Jacobsohn’s family estate in Sussex is perfectly positioned to capture the most sunshine possible to aid ripening their grapes. This 2018 Blanc de Noirs is solely blended from around 75% Pinot Noir with the balance from Pinot Meunier. Crisp and rounded, it has lovely note of red berry fruit, a 'vif' citrus acidity and an elegant, rounded finish.
Sussex’s High Weald is home to Busi-Jacobsohn's acclaimed vineyards planted to Pinot Noir, Chardonnay and Pinot Meunier.
Blanc de Noirs is a white sparkling wine made from red or black-skinned grapes that often has a very slight pink hue. Pinot Meunier brings the red berry fruit and Pinot Noir adds citrus and structure making a very elegant whole. Suitable for vegans (not fined using animal-derived products).
|Style||White Wine, Sec, Full-bodied, Sparkling|
|Grape Variety (Cépage)||Pinot Meunier, Pinot Noir|
|Food & Wine Matching||Chicken and Turkey, Oysters, Seafood|
|Cellarage||Drink 2022 to 2025.|
|Vinification||Hand-harvested grapes are fermented in stainless steel tanks at low temperatures. The base wines goes through malolactic-fermentation before 2nd fermentation in bottle. It spends over 20 months on the lees before disgorging.|
|Alcohol By Volume (%)||12|
Susi and Douglas Jacobsohn's single-vineyard estate sits nestled in the rolling hills of East Sussex's High Weald at Eridge, close to Tunbridge Wells. Part of the High Weald AONB (Area of Outstanding Natural Beauty), the family team began releasing sparkling wines from the 2017 vintage. Their 5 hectares are planted with 40% Chardonnay, 40% Pinot Noir and 20% Pinot Meunier (across a number of clones) and currently make vintage-blends including a traditional white, rosé and blanc de noirs.
The family have exciting plans to release further blends and are committed to sustainability by reducing their carbon footprint, using biomass heating and solar power, plus exporting unused power back to the grid. They intervene as little as possible in the vineyard using minimal sprays and aim to increase biodiversity as much as possible.
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