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Busi Jacobsohn: Rosé 2018

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.

Bottle
£39.00
Bottle (Case)
£468.00
Tasting Notes

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.

About this wine
Style Rose Wine, Sec, Full-bodied, Non Sparkling
Wine Region England
Grape Variety (Cépage) Pinot Meunier, Pinot Noir
Food & Wine Matching Seafood, White Fish
Viticulture Non-Organic
Vintage 2018
Cellarage Drink 2021 to 2025.
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
Producer

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 a traditional and rosé blend.

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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