48% Chardonnay; 46% Pinot Noir; 6% Pinot Meunier
A blend of the classic varieties, and sitting at 6.3g/l, a touch of Chardonnay adds sherbet and seashell top notes, whilst a similar measure of Pinot Meunier imparts a youthful character and a little umami, and a barrel-aged mix of Pinots provides oaky richness...and it's vegan.
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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