Light golden in colour, the 2019 Brut Reserve opens up with notes of succulent peach, pear, quince, and creamy brioche and finishes with a 'croquant' or crunchy touch.

Service: Serve chilled at 6 to 8°C.

Food Pairing: Fish, lighter meat dishes, and cheese - try halibut and cockles in a butter samphire sauce or a baked vacherin cheese with garlic and rosemary, and crusty bread.

Head winemaker Charlie Holland joined Gusbourne in 2013, after learning his trade in wineries around the world.

He did his BSc in Viticulture and Oenology at Plumpton College and ended with a First. Then a handful of years of hands-on work that started honing his skills in the Languedoc, Napa, Rheingau, and New Zealand, before shoring up in 2009 as a winemaker for Ridgeview in East Sussex.

What brought Charlie to Gusbourne, in addition to the highest quality own-grown fruit and the freedom to stamp his template on the brand, was the company's desire to break boundaries.

"I'm a perfectionist – if a 1% difference can make something better, then make it happen," he says. "Winemakers should always be looking for constant improvement in their wines. Lean on the science, get constructive feedback, and improve", says Charlie.

Vineyards on a south-facing ancient escarpment in Appledore, Kent, and near Goodwood in West Sussex. The first vines were planted in 2004, and its first wines were released in 2010 to immediate acclaim. Their 60 hectares in Kent and 30 hectares in West Sussex are planted mostly to Burgundian clones which yield smaller berries and bunches, enabling its fruit to be notably flavoursome. From this land, they produce multiple sparkling wines via the traditional method (like in Champagne) as well as several still wines.

Soil is largely clay, with subsoils including sand and seashells in Kent, and predominantly chalk soils with flint loam in the South Downs in West Sussex. The microclimate is Warm and dry, with moderating coastal breezes due to the proximity to the English Channel.

White | Sparkling | 75cl | 12.4% ABV

Vintage 2013 - TexSom 2017: Gold and Best in Category | Vintage 2014 - TexSom International Wine Awards 2019: Silver | Vintage 2016 - IWSC 2021: Silver, DWWA 2021: Silver, IWC 2021: Silver, WineGB 2021: Silver, TexSom Judges Medal Selection 2021 | Vintage 2018 - IWC 2022: Silver, TexSom: Silver, CSWWC: Gold, WineGB 2022: Silver, DWWA 2022: Silver, IWSC 2022: Silver | Vintage 2019 - Decanter 2023: Silver, TexSom Platinum 2023

Cellaring: Drinking now, can be cellared for the next 3 years.

Vinification: The whole bunch is pressed and naturally settled for 24 hours. Fermentation for 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. A minimum of 24 months of lees ageing.