Our 2019 harvest is now complete, and we are happy to announce that it is yet another vintage of record quantity.
Conditions throughout the growing season were generally good, in particular during flowering in June and the critical ripening months of July and August. Despite less favourable weather conditions towards the end of the year, we have been able to pick a healthy and ripe crop.
In accordance with our strict and self-imposed detail-focussed techniques in the vineyard, we began choosing the best quality fruit during our green harvest towards the latter part of the growing season. This was followed by rigorously selecting only the finest fruit from each vine during harvest and ultimately ensured that all of the grapes which were chosen for pressing were suitably rich, ripe and pure. Desired levels of natural sugar and acidity were present across all three of the varieties that we grow – Chardonnay, Pinot Noir and Pinot Meunier.
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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.
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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.
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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.