Bosue Sparkling Rosé 2021 (6 Bottles) St.Austell, Cornwall, England
£160.00
UK MAINLAND SHIPPING INCLUDED
Made from Regent and Rondo grapes grown at Bosue Vineyard. Winemaking in the traditional champagne method which has produced a fruit driven wine style, dry and refreshing with a clean aromatic nose and a sweeter vaguely strawberry finish.
About Bosue Vineyard
Tucked away in the tranquil Cornish countryside near St. Austell, Bosue Vineyard is a family-run gem producing exceptional English wines with a strong sense of place. Established in 2005 by Paul and Liz Sibley, the vineyard spans 3 hectares of gently sloping land, benefiting from Cornwall’s mild maritime climate and rich, free-draining soils, ideal for growing cool-climate grape varieties.
Bosue Vineyard focuses on sustainable practices and minimal intervention to craft wines that reflect the unique terroir of this scenic region. The vineyard is planted with grape varieties such as Solaris, Rondo, Regent, and Ortega, chosen for their ability to thrive in England’s challenging climate. Each vintage is crafted with care, resulting in wines that are fresh, aromatic, and bursting with character.
The Bosue portfolio includes a range of still and sparkling wines, with highlights such as the crisp, citrusy Solaris, the elegant, berry-laden Rondo rosé, and the delightfully effervescent traditional method sparkling wines. These wines have received numerous accolades, affirming Bosue Vineyard’s reputation as a leader in Cornwall’s burgeoning wine scene.
Visitors to Bosue Vineyard can enjoy intimate tours and tastings, offering a firsthand look at the winemaking process and a chance to savor wines amid the serene Cornish countryside. With its dedication to quality, sustainability, and authentic expression of Cornish terroir, Bosue Vineyard is a must-visit destination for wine enthusiasts seeking something truly special.
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This is the eighth release of our best and most acclaimed sparkling rosé wine. Made with 100% Pinot Noir grapes which were lovingly hand picked from our Monkshatch plot at the end of the first week of October 2019.
Two thirds of the grapes were crushed and destemmed and soaked for two hours prior to pressing to obtain the lovely light ‘salmon pink’ colour before fermentation in stainless steel tanks.
One third of the grapes were whole bunch pressed with the base wine (using only the Cuvée) fermented and aged in used oak barrels. Both batches went through malolactic fermentation.
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