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.
Field Notes: Embracing Nature at Gusbourne and Goodwood
As we head into winter and look forward to the first green shoots of spring, two guardians of the great outdoors share their experiences of tending their respective acres of ancient woodlands and mature vineyards. Darren Norris, Head of Forestry at The Goodwood Estate talks trees, soil, sustainability and the benefits of learning from the past with Gusbourne’s Vineyard Manager, Jon Pollard.
5 Tips For Glowing Winter Skin
Somewhere between the grey skies and drizzle, plenty of us have noticed our summer glow has seemingly slipped away. But, that doesn’t mean dullness is here to stay. Our friends at Aurelia Probiotic Skincare shared with us the ultimate skincare advice to restore radiance during the winter months.
Love London: Five Ideas for a Capital Staycation
We asked our friends at onefinestay to recommend some of their favourite London addresses for a luxurious city break. All near some of our favourite Gusbourne hospitality partners and stockists. A very fine way to show the capital some love.
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.
Masters of Their Craft: The PIG x Gusbourne
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.
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.