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Gusbourne Sparkling Rosé 2012

The Experience

Drink When...
In the company of friendly Hobbits
Listen To...
English Rose by The Jam
Think About...
About slipping a ring on a finger
Drink With...
A healthy portion of national pride

The Oddbins Take

Appledore sounds like a realm from Lord of the Rings, populated by wizards, hobbits and dragons. But it’s not; it’s the sleepy home to Gusbourne Estate in rural Kent. However, this fizz tastes so good that you may be forgiven for thinking that sorcery has been involved in its production.

The vines were pinched from Champagne, but the result is very British. With a hue as delicate as an English rose, this is packed with gently spiced biscuits, shortcake, strawberries, cream, red apples and charm. Watch out for Gollum, this is exceedingly precious.

The Vital Statistics

Bottle Size
Regular - 750ml
Residual Sugar
11 g/l
Alcohol Units

In stock



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The Style

Pinot Noir (40%), Chardonnay (30%), Pinot Meunier (30%)
Fruity, Light, Subtle
Light Full bodied
Dry Sweet

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  • Gusbourne Rosé Sparkling Wine
Gusbourne Rosé Sparkling Wine

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Kate Hilpbern in The Independent 2/2/14: "Toast the rise of English fizz with this sparkling rosé from the Gusbourne Estate in Kent. The vines were pinched from Champagne, but the wine has a delicate hue that on the nose gives gently spiced biscuits, shortcake, strawberries, cream and red apples."

This is one of the highest quality English Sparkling Wines on the market, full stop. The vines are Champagne cultivars and Gusbourne Estate aim to produce the best grapes possible.

These guys have big plans and are one of the friendliest and most beautiful vineyards in the UK, so keep an eye on them because they are great fun to visit. They used to produce the grapes and sell them to other brands, until they realised that their grapes were of such a high quality they could win the accolades for themselves.

The winemaking recently moved to Gusbourne's own premises and uses the Methodé Champenoise (cheekily called Méthode Anglaise on the bottle as a nod to the Brit that invented it). This has been aged on the lees for 24 months (longer than many Champagnes).