England PDO Pinot Noir Boot Hill Vineyard 2019 Gusbourne Estate

What kind of wine is it?

Gusbourne's Boot Hill Vineyard Pinot Noir is an English red made from Pinot Noir grown on a single vineyard in Kent. The style displays elegance and precision, with medium body, fine tannins, and a fresh texture supported by good acidity. Vinification involves cold maceration, fermentation in stainless steel, and aging in French oak barrels, which add complexity without overpowering the fruit. The balanced profile lends itself to immediate consumption or a brief aging in bottle.

Where does it come from?

The grapes come from the Boot Hill vineyard in Appledore, Kent, on a south-facing slope. The proximity to the sea creates a warm, dry microclimate , with ventilation that promotes even ripening and healthy grapes. The clay and silty sand soils retain water but also provide drainage, preserving freshness and aromatic finesse. The sun exposure and moderate temperature ranges produce crisp aromas and a taut structure, typical of modern Kentish reds.

How it is produced

Harvesting is done by hand , with bunches selected directly in the vineyard. Before fermentation, a five-day cold maceration takes place to gradually extract aromas and color. Fermentation takes place in temperature-controlled steel vats, followed by complete malolactic fermentation to integrate the wine's components. Ten months of aging in French oak barrels develops spice and harmony, preserving the varietal purity of the Pinot Noir, with clones selected for their finesse and balance.

Tasting notes

A brilliant ruby red of medium intensity, it appears. The nose reveals distinct aromas of red fruits such as cherry and cranberry, followed by earthy notes, dried herbs, and a delicate spiciness. On the palate, it is refined and precise: wild strawberry, plum, and red currant combine with a smoky minerality that provides depth. The tannins are soft, the freshness sustains the sip, and notes of clove and pepper accompany a long, clean, and elegant finish.

What does it pair with?

It pairs well with flavorful white meats and dishes that highlight juiciness and aromatic delicacy. It pairs well with roast duck and wild mushroom dishes, allowing the wine's earthy notes to interact with dishes rich in forest floor and spices. In a British context, it pairs well with a Sunday roast of chicken or turkey with a light gravy, while in Italian cuisine, it enhances porcini mushroom risotto or rabbit cacciatore. Roast duck with red fruit sauce echoes the cherry and currant notes in the glass.

When to serve it

This is a red for convivial occasions where elegance and precision are sought, from Sunday lunch to a dinner featuring white meats or mushrooms. It is best served slightly chilled, around 14–16°C , and briefly aerated in a carafe if young, so that the fruit stands out and the oaky spiciness integrates. Its structure and freshness sustain several years of aging, during which the undergrowth and spice notes evolve without losing balance. The optimal drinking period is in the medium term.