Gusbourne
Gusbourne was born with a very ambitious program. Its founder, Andrew Weeber, decided to enter the world of wine with the aim of creating a great Metodo Classico, capable of competing with the best productions in the world and in particular with Champagne. It is a young reality, located in the area between Portsmouth and Brighton, overlooking the English Channel. The first vines of Chardonnay, Pinot Noir, and Meunier were planted in 2004 and today cover about 60 hectares at the Gusbourne estate in Kent and 30 hectares at the Goodwood estate in West Sussex. The vines have been selected from the best French clones, especially Burgundian, favoring plants that produce small bunches with intense aromas. The first bottles were released in 2010 and immediately established themselves as true excellences on an international level.
The agronomic management of the estate is in the hands of Jon Pollard, who has chosen a sustainable vineyard management approach, in harmony with the natural context. The vines are surrounded by trees and spontaneous flora of the area and are cultivated in an environment rich in biodiversity. The harvests are carried out only manually with selection in the vineyard of only the best bunches, in order to guarantee the highest quality. The cool, breezy climate with significant temperature variations allows for the maturation of fragrant grapes with remarkable freshness, essential for creating excellent sparkling bases. The soils are particularly suited and are predominantly composed of limestone and gypsum, ideal for producing Metodo Classico.
Also in the cellar, the work is carried out with the utmost care, inspired by the centuries-old savoir-faire of Champagne. The pressing is done very gently and with whole bunches. The first free-run must ferments in temperature-controlled stainless steel tanks or in oak barrels. After several months of aging on the fine lees, the assembly of the vintage vins clairs takes place, only after a series of tastings, in order to create cuvées that are always harmonious and balanced, capable of expressing elegance and finesse. The second fermentation takes place in the bottle with long aging sur lattes before the dégorgement. The final result is surprising and opens a new horizon for all enthusiasts of the sparkling world.
Gusbourne was born with a very ambitious program. Its founder, Andrew Weeber, decided to enter the world of wine with the aim of creating a great Metodo Classico, capable of competing with the best productions in the world and in particular with Champagne. It is a young reality, located in the area between Portsmouth and Brighton, overlooking the English Channel. The first vines of Chardonnay, Pinot Noir, and Meunier were planted in 2004 and today cover about 60 hectares at the Gusbourne estate in Kent and 30 hectares at the Goodwood estate in West Sussex. The vines have been selected from the best French clones, especially Burgundian, favoring plants that produce small bunches with intense aromas. The first bottles were released in 2010 and immediately established themselves as true excellences on an international level.
The agronomic management of the estate is in the hands of Jon Pollard, who has chosen a sustainable vineyard management approach, in harmony with the natural context. The vines are surrounded by trees and spontaneous flora of the area and are cultivated in an environment rich in biodiversity. The harvests are carried out only manually with selection in the vineyard of only the best bunches, in order to guarantee the highest quality. The cool, breezy climate with significant temperature variations allows for the maturation of fragrant grapes with remarkable freshness, essential for creating excellent sparkling bases. The soils are particularly suited and are predominantly composed of limestone and gypsum, ideal for producing Metodo Classico.
Also in the cellar, the work is carried out with the utmost care, inspired by the centuries-old savoir-faire of Champagne. The pressing is done very gently and with whole bunches. The first free-run must ferments in temperature-controlled stainless steel tanks or in oak barrels. After several months of aging on the fine lees, the assembly of the vintage vins clairs takes place, only after a series of tastings, in order to create cuvées that are always harmonious and balanced, capable of expressing elegance and finesse. The second fermentation takes place in the bottle with long aging sur lattes before the dégorgement. The final result is surprising and opens a new horizon for all enthusiasts of the sparkling world.
