"Grape Varieties 67% Chardonnay, 33% Pinot Noir 10g/l Residual Sugar"
The Gusbourne estate traces its history back to the time of the Norman conquest but their first vintage of the modern era is founded on vineyards they planted in 2004. Since that time the vineyards have now expanded to cover 60 hectares largely on clay with subsoils including sand and seashells in Appledore, Kent, and 30 hectares near the Goodwood estate in West Sussex on predominantly chalk soils with flint loam. The vineyards are planted with classic Burgundian clones of Pinot Noir, Chardonnay and Pinot Meunier, with a predominance of the Pinot Varieties on the clay soils of Kent and Chardonnay on the chalkier soils of Sussex.
Gusbourne have won multiple awards for the consistent excellence of their wines and are a flag bearer for the heights that English sparkling wine can achieve.
51 Degrees North is Gusborne's premium Cuvee only released in exceptional vintages
The 2016 vintage was a year of near-perfect growing conditions. The mild spring saw a mid-April bud burst. Flowering, which began towards the end of June, was successful and the warm, dry weather resulted in abundant fruit being set. Our Vineyard Manager, Jon Pollard, carefully regulated the crop, dropping fruit where required to help boost the grapes’ concentration and flavours. By harvest time on 2nd October, the fruit was ripe and exceptionally well balanced. Jon was delighted with the quality we achieved.
Stylistically, Charlie Holland, our Chief Winemaker, feels that 2016 is a worthy successor to the watershed 2014 vintage. “The 2016 vintage has much in common with 2014,” he says. “The fruit had the same intensity, complexity and length, with distinct mineral and maritime notes. It’s a little toastier in style.” In the winery, Charlie amplified this toasty, brioche profile with judicious use of oak.
For food pairings, Laura Rhys, Master Sommelier and our Global Ambassador, enjoys serving this wine alongside pan-fried halibut with a cream sauce, chanterelle mushrooms and samphire. “The delicate sweetness of halibut pairs well with the elegant fruit characters in the wine,” says Laura. “Meanwhile, the creamy, earthy flavours of the sauce and mushrooms highlight the autolytic, more complex notes of Fifty OneDegrees North. The samphire brings a delicious freshness to it all, sitting beautifully alongside the salinity in the wine.”
