Busi Jacobsohn: Rosé 2019
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East Sussex’s Busi-Jacobsohn’s family-owned vineyard makes vintage-specific English sparkling wines to best reflect the growing seasons and individual characters of each vintage. This ‘Extra Brut’ sparkling rosé has a lower dosage than most, setting off the crisp berry fruit with wonderful spice and refreshing acidity. Certified vegan.
Three-quarters Pinot Noir with the rest Pinot Meunier, a small amount of the base wine is matured in oak barrels to add richness, depth and complexity. Suitable for vegans (not fined using animal-derived products), it spends 18 months on the lees in bottle before disgorging. The final wine retains the freshness of an Extra Brut, with ripe cranberry and raspberry fruit, vanilla and sweet baking spices.
| Style | Rose Wine, Sec, Full-bodied, Sparkling |
|---|---|
| Wine Region | England |
| Grape Variety (Cépage) | Pinot Meunier, Pinot Noir |
| Food & Wine Matching | Seafood, White Fish |
| Viticulture | Non-Organic |
| Vintage | 2019 |
| Cellarage | Drink 2022 to 2026. |
| Vinification | Hand-harvested grapes are fermented in stainless steel tanks at low temperatures. The base wines goes through malolactic-fermentation 7% sees time in oak before 2nd fermentation in bottle. It spends 18 months on the lees before disgorging. |
| Alcohol By Volume (%) | 12 |
Busi Jacobsohn
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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