Favourite wine to make?
The Blanc de Blancs. Our 2014 has aged really well, which is a joy for such a hot year, and the 2016 has delicious roundness.
Favourite wine to drink?
I'm drawn to lighter reds like a well-made Barbera or Beaujolais.
Secret of success?
I'm a perfectionist – if a 1% difference can make something better, then make it happen.
The winemaking at Gusbuorne is a slow and measured process. They have an uncompromising quest for quality and a fastidious approach to detail. They follow strict, self-imposed parameters to maintain their exacting standards and keep intervention to an absolute minimum to ensure the best expression of their wines each and every year. This is especially important because all their wines are vintage wines - they are unique to each growing season and present an authentic reflection of a time and place.
Expressing the unique terroir of the estate is important to the team at Gusbourne. To achieve this Chief Vineyard Manager Jon Pollard adopts a low-intervention and sustainable approach to vineyard management. All the fruit is hand-picked by a skilled vineyard team. Only the best quality grapes make it into their wines.