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60% Chardonnay; 25% Pinot Noir; 15% Pinot Meunier
Busi Jacobsohn Cuvée Brut 2018 is crisp and rounded, coming in at 6.1 g/l...and it's vegan. This vintage produced exceptional quality grapes. A heatwave and ideal conditions lasted all throughout the growing season. June provided perfect weather for flowering and the mercury rose to 30 degrees. July followed as the second warmest on record. The unusually dry and warm autumn allowed the grapes to linger on the vine a little longer thereby gaining greater fruit concentration and ripeness.
At Blackdon Farm, on the picturesque High Weald, south of Tunbridge Wells, an Italian and Swedish couple named Susanna Busi and Douglas Jacobsohn developed the brand. Here, they make wines that are a celebration of Europe using the classic Champagne method and using Burgundy clones. The Decanter World Wine Awards gave their inaugural wine 94 points, firmly placing this new endeavour on the map of excellent wine and setting it on a course to become a world-beater.
Busi Jacobsohn, a winery established in 2015, is primarily run by the family. Douglas Jacobsohn left his position as CEO of an insurance firm based in London to pursue their ambition of producing their own wine, which he and his wife Susanna both shared. Douglas works among the vines during the day having received training at Plumpton College, while Susanna handles the administrative tasks. Following the Vendemmia custom, their friends and family chip in during the harvest while their sons Charles and Tom assist with design, marketing, and the vineyards.
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