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Gusbourne

Kent, England

Ethos: Our vision is simple; we strive to create the finest wines in the world. Making exceptional wine takes craftsmanship, respect for nature… and uncompromising attention to detail.

The English Renaissance
Andrew Weeber founded Gusbourne and planted the first vines twenty years ago, in 2004, with a vision to create English Sparkling Wines that would stand up alongside the very finest offerings from across the globe.

Your visit

Venture to Gusbourne in Appledore, Kent, and visit their welcoming tasting room, ‘The Nest’. This is a place for wine lovers to treat themselves and enjoy gorgeous bottles of fizz alongside freshly prepared, seasonal menus. For the more cautious, dip a toe in the water and try their wine flights - sparkling, or still, or both! Weather permitting, indulge in the very British art of picnicking. Let’s face it, picnicking in the UK isn’t just the pastime of the wildly optimistic; it’s part of the British psyche. At Gusbourne, enjoy a picnic and bottle of fizz and eat under cover in the gardens or stroll through green canopy of 20 year old vines with your hamper of locally sourced cheeses and charcuterie, homemade bread and other treats.

The wines

Gusbourne focuses on growing the highest quality Chardonnay, Pinot Noir and Pinot Meunier grapes across their 60 hectares in Appledore, Kent and 30 hectares adjoining the Goodwood Estate in West Sussex. Their predominantly Burgundian clones thrive in the chalky soils and unique microclimates and yield small volumes of intensely flavourful fruit. This exceptional produce is the vital first ingredient in making award-winning sparkling wines, all of which are crafted using traditional Méthode Champenoise

Gusbourne’s debut sparklers from the 2006 vintage were released in 2010 to great acclaim from some of the world’s most exacting critics and they are the only English Producer to have been awarded IWSC English Producer of the Year three times. Gusbourne wines are a product of nature and know-how, time and patience. Hand-picked fruit is gently pressed in whole bunches to yield only the best juice. The initial fermentation takes place in thermoregulated stainless-steel tanks and a selection of oak barrels before secondary fermentation and ageing in bottle for a minimum of 25 months. Their prestige vintage cuvée, Fifty One Degrees North, is an expression of place - a moment in time and of modern English winemaking.

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