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.
Vines to Wines: How We Harvest at Gusbourne
Harvest. The busiest time in the Gusbourne calendar. It takes careful preparation, precise timing, weather-watching and years of expertise to make sure the journey from vineyard to bottle produces quality wines worthy of the Gusbourne label. Chief Vineyard Manager Jon Pollard and Head Winemaker Charlie Holland explain how harvest happens here.
The Harvest Report
A successful harvest has come to a close. Find out what happens next in our Kent winery.
As it begins…
Despite a rather challenging year in many respects, the vineyard team at Gusbourne have kept their same goal of working hard, year-round, to produce exceptional quality grapes.
Summer In The Vineyard
Never more than in this year of unprecedented events, there's comfort to be found in the constancy of nature. The familiar cycle of the seasons continues without pause. Across our vineyards, we're readying for harvest now and preparing for autumn. Here Chief Vineyard Manager Jon Pollard reflects on how summer at Gusbourne has gone.
Time Will Tell – And It Did
How does an orthopaedic surgeon turn his talents to terroir? Here, Gusbourne’s founder Andrew Weeber reminisces about his accidental path from student life in Stellenbosch to a surgeon's life in Yorkshire before making sparkling wine in Kent.
Spring in the Vineyard
Perhaps especially this year, spring is a season that speaks of hope.
Tales of the Terroir
Mention terroir and any wine enthusiast will talk poetically about soil, climate, geology, topography – all the elements that give wines a particular character and sense of place.
Gift a Visit this Summer
Just an hour from London, our vineyards are closer than you may think. Gift the perfect day away to friends and family with one of our tour and tasting experiences this summer.