England
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Appledore Kent
Our Story
At Gusbourne, the goal is simple: to create the finest wines in the world. Founded in 2004, Gusbourne combines age-old traditions with modern technology and cutting-edge equipment to craft exceptional wines from estate-grown grapes, predominantly Burgundian clones. The debut vintages of Brut 2006 and Blanc de Blanc 2006, released in 2010, received critical acclaim.
The estate covers 61 hectares in Kent and 32 hectares in West Sussex. Gusbourne emphasizes minimal intervention, respecting the vineyards and natural elements of winemaking. The Kent vineyards feature clay loam over clay and sandstone soils, while the West Sussex vineyards are planted on chalk and flint soils.
Wines
51 N
Gusbourne
Kent and Sussex
This is Gusbourne’s most exclusive vintage wine to date and a wonderful expression of time and place. So much so, they took its name from the precise latitude of its vineyards: Fifty One Degrees North. Soft, orchard fruit bubbles exploding in ripe apples and peach flavors.
Blanc de Blanc
Gusbourne
Kent
Estate fruit is whole bunch pressed and fermented in stainless steel, though there is a bit of barrel fermented Chardonnay blended in for complexity. On the lees for 42 months. Generally a little lower dosage of 8g/l. Green apple, hazelnut, minerality.
Blanc de Noirs
Gusbourne
Kent
This Pinot Noir is treated similarly to the Blanc de Blancs: a little bit of barrel fermented wine is blended in for complexity. 27 months on the lees and a lower dosage of 7.5g/l. Fresh raspberry, citrus acidity, silky.
Brut Reserve
Gusbourne
Kent
Estate vineyards in Kent (clay and green sand soils) and West Sussex (chalk with flint loam) make for a balanced, generally Chardonnay driven Brut Reserve. Aged on the lees for 28-36 months, depending on the vintage. Brut Reserve is always around 9g/l RS. Red apples, baked bread, roasted nuts.
Brut Reserve Late Disgorged
Gusbourne
Kent
Every year, a limited release of Brut Reserve Late Disgorged wines showcases the pinnacle of craftsmanship through a special winemaking technique. These wines are particularly luxurious, offering an exquisite blend of freshness and complexity. If you’re familiar with Dom Perignon’s Plénitude or Bollinger’s RD, you’ll recognize the signature characteristics of late-disgorged wines—vibrant, fresh fruit flavors harmonizing with rich notes of brioche, cream, butter, and toast. The extended lees aging deepens the wine's profile, resulting in a fine, elegant finish, ideal for special occasions or refined pairings.
Brut Rose
Gusbourne
Kent
Gusbourne's distinctive English Rosé is a delectable blend of estate-grown Pinot Noir, Chardonnay and Pinot Meunier. Fermented in stainless steel using specialist sparkling wine yeast, blended with a small percentage of barrel aged red wine. Typical of the ‘Garden of England’ - strawberries and apple are balanced in a complex finish.
Chardonnay
Gusbourne
Kent
Two Burgundy clones of 548 and 95 are planted in clay and sandy loam soils. Whole bunch pressed, fermented in barrique, full malolactic fermentation, and then aged 10 months in 20% new French oak. Stone fruit, toasted nuts, saline.
Pinot Noir
Gusbourne
Kent
Clones 828, 777, 117, and 115 are all planted in Kent in clay and sandy loam soils. Aged 9 months in 20% new French oak. Only 12.5%. Morello cherry, earthy, herbal minerality.
Featured Stories
A Conversation with Laura Rhys, Master Sommelier for Gusbourne
Discover the story behind Gusbourne’s world-class English sparkling wines through an inspiring conversation with Master Sommelier Laura Rhys. From the evolution of the English wine industry to the unique qualities that set Gusbourne apart, Rhys shares her journey, insights, and the bright future of this rapidly growing region.
Read More