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.
Harvest is one of the most exciting times to visit Gusbourne. Book one of our Discovery or Estate Tours between 26th September and 4th October for an extra-special experience.
Late Night Openings
Drop by the vineyard after-hours for a glass of Gusbourne on Saturdays this August.
A Wine in Time: Cork and Lees Ageing
Soil. Grapes. Weather. All critical elements in winemaking. But equally important is time. Time in the vineyard. Time in tanks, barrels and bottles. Time developing into perfection in a glass. What happens at each stage of the wine ageing process has a profound effect on how the finished wine tastes. So what exactly is the difference between cork ageing and lees ageing?
Open Kitchen with Moor Hall
Moor Hall’s Chef Patron Mark Birchall has released a recipe for his Rhubarb and Meadowsweet Fool for you to try at home - a wonderful, summery treat to enjoy with a bottle of Gusbourne Rosé 2016.
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.