Time Well Spent
At Gusbourne, we present an authentic reflection of a time and place in each of our bottles, by producing exclusively vintage wines that are unique to each growing season. Inspired by this ethos of making the most of time, we’ve put together a collection of tips, tricks and interesting reads to help you make the most of your Time Well Spent.
We’ve joined forces with selected partners with whom we already share certain values – creativity, independent thinking and true craftsmanship – as part of an exchange of knowledge and insights that we have shared here. You can also explore the perfect pairing of takeaway food with our wines, inspiring recipes from the kitchens of partners such as The Langham London, and thought-provoking conversations with partners such as Bremont, Gieves & Hawkes and Penhaligon’s. Plus, insider knowledge on how at Gusbourne we take time to perfect our wines, so you can enjoy them always at their best.
Masterclass: How to Pair Cheese and Wine
Appearance, aroma, texture, balance. The same principles of tasting apply to both cheese and wine. Here the experts at Goodwood Home Farm and Gusbourne explain what makes their hand-crafted, award-winning products such a good match for each other.
Celebrating Centuries of Sparkle
With Mother's Day approaching, in this different year thoughts turn back to family moments taking place in person not on Zoom. What's not changed is that our mothers are always cause for thanks and joy – and that celebrations should rightly involve something sparkling in a glass.
Picnics at Gusbourne
Spend an idyllic day out in the countryside dining between the vines. Our picnics for two feature locally sourced ingredients in three artisanal picnic basket options – charcuterie, seafood and vegetarian. All picnics are accompanied by a bottle of Brut Reserve 2016, including reusable glasses and bag for you to take home with you. Booking is now open for picnics from 12th April onwards.
Charlie Holland, Head Winemaker
When Head Winemaker and CEO Charlie Holland joined Gusbourne in 2013, after learning his trade in wineries round the world, two things were at the front of his mind. Here we profile the man who drives us forward.
Blending: How the Magic of Sparkling Starts
Picture a team of winemakers convened around a table – sniffing, swirling, tasting, mixing, clinking glasses and declaring their perfected blend a triumph. A romantic image, isn't it? Pure fiction. The real craft of blending is a harmonious mix of science – data, testing, analysis, spreadsheets – and years of finely honed craft, knowledge and intuition.
Sustainability at Gusbourne: From the Soil Up
Sustainability at Gusbourne is more than just a promise to do better. From the soil up, sustainability has been driving the way we produce our wines since we planted our first vines back in 2004. As a founding member of the Sustainable Wines of Great Britain, Gusbourne now proudly carries the SWGB mark – an accreditation that’s only carried on wines made from fruit grown in vineyards and made in wineries that meet exacting guidelines for sustainable practices.
New Release: Blanc de Blancs 2016
Quietly acknowledged as a strong vintage year for English Sparkling Wine, 2016 will be remembered for its warm, sun-filled summer and autumn days. Ideal conditions for producing fruit of outstanding quality at Gusbourne’s vineyards in Kent and West Sussex.
Why We Blind Taste Our Base Wines
A lot happens to a Gusbourne wine in its journey from harvest to bottle. One important stage is putting our base wines to the test. Each year our winemaking team blind tastes and meticulously analyses every wine before deciding the carefully crafted blends that each of our labels will carry. It’s a fascinating process that takes skill, experience and the ability to imagine a wine’s potential in every vintage year.
Bottling the Bubbles
Some elements of winemaking are widely recognisable. Everyone knows what pruning and harvest look like, photos abound. But once the grapes have been pressed in the winery and the young wine stored to mature, what happens next? When is it transferred to bottle? How do we know the optimum moment for release? Here we reveal the less public part of the winemaker's art.