Time Well Spent
At Gusbourne, we’ve been spending time thinking about how we can support our partners across British business.
The result is an initiative we’re calling 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.
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.
Join us in making Time Well Spent an enriching experience during these unexpected days.
To Decant Or Not To Decant
People seem to enjoy a bit of theatrical decanting. A waistcoated waiter flamboyantly pouring a noble red from on high, not into just one crystal vessel but a series of decorous decanters, each more elaborate than the last, and not a drop spilled upon the linen. Well, is it anything more than showtime?
We have been reflecting on our past vintages - how they change, develop and the contrasts as well as similarities between them. Our Pinot Noir 2016 and Blanc de Noirs 2016 provide a unique comparison between a still and sparkling Pinot Noir, as well as excellent examples of the 2016 vintage.
What Grows Together Goes Together
Every county fights its corner for culinary excellence. It’s not for nothing that Kent is known as the Garden of England and neighbouring Sussex has a well-earned reputation for world-class food and wine. The impressive gastronomic bounty of these counties means visitors to Gusbourne Estate are guaranteed an authentically local experience in their glass and on their plate.
Head Kitchen Gardener at THE PIG meets Gusbourne’s Vineyard Manager
Lockdown has seen a surge of interest in gardening at home. So what can we learn from the professionals? Gusbourne’s Vineyard Manager Jon Pollard talks horticulture with Ollie Hutson, Group Head Kitchen Gardener of The Pig hotels.
Bottling the Senses: Gusbourne x Penhaligon’s
Do you prefer an oaky Chardonnay or something steely and mineral? How about a spicy eau de parfum or a fresher eau de toilette? Gusbourne’s Master Sommelier Laura Rhys and Penhaligon’s Education Manager and Brand Ambassador Dominic Collingridge find common ground between vintage wines and expertly blended fragrances.
Make Mine a Magnum
Magnums aren't only for special occasions. The double-bottle has long been the preference of wine professionals. And there are plenty of reasons why... Find out more and purchase your Rosé 2016 Magnum.
Masters of Their Craft: Gieves & Hawkes x Gusbourne
When two British master craftsmen from different fields meet, the conversation often uncovers unexpected parallels. Here's what surfaced when Gieves & Hawkes’ Head Cutter Davide Taub and Gusbourne’s Chief Winemaker Charlie Holland pondered points of connection between bespoke tailoring and fine wine.
Open Kitchen with Brad Carter
Looking for something to pair with our new Gusbourne Blanc de Noirs 2016? Try Chef Brad Carter's yummy Sturgeon with crispy potatoes.
Masters of Their Craft: Bremont x Gusbourne
A collaboration between our like-minded brands makes sense, but what's the secret to long-term relationships? When Bremont's Giles English spent some time with Gusbourne’s Chief Winemaker Charlie Holland, they wound up with these conclusions.