Laura Rhys on Gusbourne and English Sparkling Wine

Welcome to Sparks by VinoVonk, the podcast where we uncork the stories behind exceptional wines and today sparkling wines. I’m Jeroen and today we’re raising the glass to English sparkling wines and we’re going to Kent to explore Gusbourne, one of the pioneers putting English sparkling wines firmly on the world map. My guest is Laura Rhys from Gusbourne and we’re tasting through four exceptional wines from their range. 2019, Brut Reserve, the Rosé, Blanc de Blancs, and the Blanc de Noirs from 2018. And if you ever wondered why, what makes English sparkling wine so special and why critics compare it to champagne, this conversation will give you all the answers.

We’ll talk about terroir, winemaking philosophy, challenges producing wine in England. and what it takes to create world class bubbles in a relatively young region. So let’s dive into the world of Gusbourne and welcome Laura. Hi. Hi Laura, thank you very much for your time and thank you very much for organizing this.

I got four exceptional bottles of Gusbourne and I got them through your Dutch importer, Vinites. So Vinites, thank you very much for sending these bottles. But first of all, Laura, who is Laura and how did you become what you do at Gusbourne? Okay, so I studied hospitality at university and through that I discovered the WSET courses and started learning about wine. And then when I graduated university, I started working as a sommelier in the UK and worked with some really amazing…

amazing sommeliers, very inspirational as well. And so because of that, I also, at the same time as working, started to look at competitions and exams and that kind of thing. And throughout the, I guess, 12 years that I was a sommelier, I was always very excited about English wine and about the prospect and the promise, I think, of English wine. And, you know, it’s a young industry, it’s an industry in a cool climate, and it’s certainly an industry with challenges, and it’s also an industry which has grown just so much over the last even 20 years. And so when I first started as a sommelier, sometimes it was quite difficult to introduce people to English sparkling wine, but that’s not the case anymore.

And I always remember I was working as a head sommelier in a Michelin star restaurant in London and I tasted Gusbourne and I just was so completely blown away by the style, by the quality of the wine. And so started chatting to them and then started to work for them 10 years ago. So. So I joined Gusbourne in 2015 and now my role is both ambassadorial in the sense that I am in charge of all the ambassadorial programs, I suppose, throughout our export markets and in the UK. So you work in Gusbourne and you are a global ambassador.

But you told me about your sommelier, but you’re not a standard sommelier because I found out you’re a master sommelier. And there are only like 200 master sommeliers in the world. Yeah, I think that’s closer to 300 now, but yes, yeah. 300. It’s like the equivalent of master of wine, but a master of wine knows a lot about wine, but a master sommelier knows a lot about beverages, about drinks.

It’s not only about wine. Yeah, and you know, there’s a lot of correlations in some regards between Master of Wine and Master Sommelier and then there’s a lot of differences as well. And I think probably one of the most striking differences is that the Master Sommelier qualification, the diploma, focuses much more on the role of a sommelier. So all of the exams are focused much more towards service and towards well, the job of a sommelier as well as all of the knowledge aspect. And so the blind tasting is spoken instead of written.

We all, of course, the… I’m so sorry. We, of course, have the practical exam as well, which is a large part of the exam. But yeah, it’s an amazing… It was an amazing process to go through.

the people I met and the things I learnt and it’s really lovely now to be able to be on the other side and to be able to give back to people who are studying for it now. Yeah, so beside the WSET courses you did, you also did the Master Sommelier. So you know about how it’s done working in a restaurant, even in Michelin star restaurants on a very high level, working with exceptional wines. And now you’re representing and working at one of the UK’s biggest sparkling wine makers. How is it to combine that knowledge and bring it into practicality.

Yeah, I mean, it’s great. When I joined Gusbourne, I was hugely excited to be able to dive a little bit deeper into the producer side of things as well. And so I’m very fortunate that I can work quite closely with our winemakers, so Charlie and her team. And so for all of the base wine grading and the base wine blending prior to the second fermentation, I am… I’m involved in that, which is great.

You know, over the last 10 years, I’ve learned a huge amount, but also I think it’s really interesting because… winemakers and sommeliers taste in very different ways. They come to it from a very different position. And so I think it’s really exciting to be able to blend that and to be able to see it from the winemaking perspective as well as the, I guess, you know, the perspective of seeing those bottles once they finish their journey on a wine list and on a restaurant table or, you know, on our tables at home, so. And how do you compare the winemaking process?

Is it very much different like making a wine for a customer? I’m sorry, I’m not sure I understand what you mean, sorry. Is there a huge gap between, OK, we’re making a wine because we can make it? Or is there also the possibility to make a wine that’s more accessible to a large audience? Okay, yes.

Yeah, I think the two of them, it’s all a balance and… Any winemaker will always be thinking about who’s going to be drinking the wine when they’ve made it. And it’s no different at Gusbourne. And I think that that’s a really kind of natural way. And I’m sure it’s the same for many different winemakers that when we work in the wine industry, everyone is fundamentally thinking about the people who are going to be drinking it.

And so I think that’s very much a part of who we are at Gusbourne and the wines that we make. But at the same time, we’re always, always, always very focused on the quality and making the wines to the very best that we can. And so there’s always, you know, there’s a balance in there, but it’s never a compromise. It’s more bringing all of those elements together to make something great. And we’re very lucky that English sparkling wines have such a great reception all over the world and people are so excited about them now.

So I think the timing is great. And if we’re talking about your wines, the wine range, can you tell me a little bit more about the base? So, the vineyards, the grapes you use, because looking on the website and on the labels, it’s really diverse. Yeah, I mean, obviously we always use the Champagne grapes, so Chardonnay, Pinot Noir, Pinot Meunier for our sparkling wines. And we also use those grapes for our still wines, so our Late Harvest, which is a really lovely…

Off-dry style wine and then we also make a Rosé still wine as well which is Pinot Noir and then a Blanc de Blancs or a Chardonnay still wine. So they’re all made from the same varieties but with the sparkling wines as well we also play around with our pinots quite a lot so for example our rosé is a Pinot Meunier-led rosé so there’s there’s a lot of Pinot Meunier in there and then a Pinot Noir as well so we try to use the grapes quite creatively. And then our Blanc de Noirs is Pinot Noir only, so no Pinot Meunier in that. And then the Blanc de Blancs obviously is Chardonnay and then the Brut Reserve is a blend of the three. So there’s Chardonnay, Pinot Noir, and Pinot Meunier.

So yeah, quite creative with them I think. And we’ve also seen from year to year, we don’t always do set percentages. So we’ll always blend for what we think is the ultimate expression of the wine that we’re making. So it will change from year to year a little bit. What I found as well on the website is that most of the varieties are from Burgundy.

Yeah, so it’s a mix of Burgundian and Champagne clones. We’ve got a range of clones which we use and they all have different characteristics which is great. So there’s some which are more aromatic, some which have more structure, so then that adds different components to the base wines and then when we’re blending we can use them to build different styles of wines. So it’s really exciting. And we’re, you know, very lucky to have the diversity and to be able to showcase that in our wines.

And which kind of clones do you prefer working with? Or from the winemaking perspective, which clones really make, give you the opportunity to make more of them or to define a wine better? I think it’s interesting to see how they work in tandem with each other. I don’t think that there’s ever one which kind of rises to the top because they all have their own different characteristics. And so for example, you know, our Brut Reserve 2019, it’s maybe 50% Chardonnay and so that’s where we’re really taking advantage of lots of different Chardonnay clones.

And so within that, I think, you know, the richness and the texture of the wine, it really comes from the blending and from the work that we put into how they all work together. And so I think it’s more about the blending side of things rather than just one particular clone that works really well. I think they all bring really interesting things to the table. And is that diversity also, can you taste that back in the wine? Is it because you have multiple clones and you blend them back again, is it more complex?

Does it give more dimensions to the wine, more aromatics, is it on the palate? Yeah, I think so. I think, you know, obviously there’s lots of different factors in the complexity, so terroir being a huge one of those. And the amount of time that we spend on lees as well and cork ageing adds a huge amount of complexity. But also the diversity of the base wines before we even get to that point, having all of those different building blocks to work with, I think absolutely does add complexity to the wine.

And it gives us a whole range of different elements to draw upon when we’re making the wines. So yeah, I definitely think that’s the case. And in terms of complexity, the wines are made in the traditional method. But can you tell me a little bit more what is the traditional method? What’s the process for making sparkling wine?

Yeah. So the traditional method or méthode traditionnelle is the same method that champagne is made in. And so essentially what we’re doing is we’re making a still wine first, so we’re fermenting a still wine. And then after that still wine has been fermented, we’re blending it together with different grapes, different varieties, and also from different years if we want a non-vintage wine. And then from there we’re then putting that wine into a bottle.

So we’re bottling it with a little bit of yeast and a little bit of sugar, and that undergoes a second fermentation in the bottle. And so it’s that second fermentation in the bottle which gives us our bubbles and our effervescence. And then following that we age the wine on lees, so those yeast cells, we age them on those for quite a long time. And then after that we’ll remove those, we’ll disgorse the wine, remove the yeast. And then from that point we can also add a small amount of dosage, which is a wine and sugar solution.

And that will determine the sweetness levels, so brut, extra brut, etc. And then that’s the wine that we’ll then put a cork into. And then from there we age it again for a little while after disorgement before we release it for sale. So it’s a very long, very slow process. And the great thing about the traditional method is that we get that really, really lovely character from the time on lees and the autolysis.

So all of those kind of lovely bready, brioche, biscuity notes that you get in traditional method sparkling wines and champagnes come from that time on lees. So it’s really, really important to have that ageing time. And if I understand it well, there’s also an element of non-vintage in the wines because you mix different years but also different cuvées, so different lots. Yes. So non-vintage wines, yes, are wines where we use more than one vintage.

So if it says non-vintage on the label then there’ll be wines, or liqueurs as we call them, from multiple years. And then our wines which are vintage wines, so they have a year on the label. Those wines are only from that vintage, so only from that one year, so they won’t have any reserve wines in them. But then within that vintage, we’ll be blending different parcels. So different sections of the vineyard, different varieties, different clones potentially, so we can have hundreds of different parcels, potentially, that we’re blending from.

And then we build up the wines, so we build up from individual parcels. And then for example, all of the Chardonnay from a particular area we’ll blend together and then all of the Pinot Noir from another area we’ll blend together. And then we’ll blend all of those together again to create the final wine that then goes into the second fermentation. So there’s lots and lots of stages of blending, which is great. You mentioned the second fermentation and the time it spends on the lees.

And I know for the brut reserve, it’s at least 36 months, but can it be longer? Or do you have a maximum on it? Yeah. So we’re lucky that we have quite a lot of wines which are on lees for even longer than that, so often 48 months or more. And then for our prestige cuvée, which is Fifty One Degrees North, we’re making sure that that always has a minimum of 60 months on lees before disorgement.

So that’s even longer, and that’s five years minimum that that wine is ageing on lees before we disgorge it. And then from the point of disorgement, we will age it again for at least two years before we release it. So that then is seven years from when we bottle it to when we release it. So it’s a very, very slow and patient process, which I think is amazing. And then beyond that, all of our wines will develop and develop wonderfully well in the bottle after they’re released as well.

So you can keep a Blanc de Blancs or a Blanc de Noirs, those wines easily for 10 to 20 years, maybe even more. And we’ve even opened some of our first ever vintage, which is 2006, we opened some of those recently. And those wines are still absolutely beautiful. So they have huge development potential even once we’ve, you know, got them out the door and they’re on their way to the people who are going to drink them. So it’s really exciting.

And if I understand it well from the base wine to the bottle, it’s 36 months or three years for the brut reserve at minimum. And then you wait a little bit longer before you release the bottles. Is that correct? Yeah. So we have a legal minimum in the UK now of 12 months that a wine has to spend on lees before it’s released.

But for us, 36 months is our absolute minimum. And often it’s longer than that before we disgorge the wines. And then from there, we’ll age the wines for at least, you know, ideally like six months, but sometimes it’s a year before we release them as well. So yeah, there’s always quite a long time between the point of disorgement and then release. And in terms of the Fifty One Degrees North, you mentioned it’s your prestige cuvée, it’s at least five years or 60 months on the lees.

How do you define which wine is going to be in the Fifty One Degrees North? So Fifty One Degrees North is always a vintage wine. So it’s from one single vintage, and we have to decide during the blending process which year it’s going to be. So when we’re blending for the vintage that we’re working on, we’ll obviously taste through all of the base wines, and we’ll then decide, is this going to be a year which is suitable for our prestige cuvée? And we only use the very, very best parcels from the vineyards, and we only use the best vintages as well, so the years which really show exceptional quality.

And so at that point, during the blending, we’ll decide, is this a year for Fifty One Degrees North, and then we’ll start working on the blend for that wine. And so it’s really about just being so focused on quality and making sure that we’re only using the absolute best. And then once we’ve made that wine and it’s gone through the second fermentation, it will stay on lees for that minimum of 60 months. And then from there, as I said, we’ll disgorge it and then age it for at least two years before release. So it’s a very, very long and patient process, which I think is wonderful.

And that wine, you know, I think really shows the very best of what English sparkling wine can be. And it’s, you know, it’s really exciting to see how people are responding to it and how it’s being received globally. And I have to say, I’m very impressed by the Fifty One Degrees North. It’s a beautiful wine. And I can imagine that, you know, the extra time and care that goes into it really shows.

And I think it’s wonderful that you’re able to make these decisions about which vintages are suitable and really focus on quality over quantity. Thank you. Yeah, it’s really exciting. And I think, you know, English sparkling wine in general has come such a long way in the last 20 years, and it’s really wonderful to see. And I think wines like Fifty One Degrees North really show what the potential is and what we can achieve with English sparkling wine.

And let’s talk about the four bottles we have today. We have the Brut Reserve 2019, we have the Rosé, the Blanc de Blancs, and the Blanc de Noirs. And I think it’s wonderful to be able to taste through these wines and to see the differences between them and how they express the terroir. So shall we start with the Brut Reserve? Yes, please.

Great, let’s go. So the Brut Reserve 2019, this is, as I mentioned, it’s a blend of Chardonnay, Pinot Noir, and Pinot Meunier. And this vintage is around 50% Chardonnay, so it’s really Chardonnay-led, which gives it a lot of freshness and vibrancy. And then we have Pinot Noir and Pinot Meunier as well, which add body and structure and richness to the wine. And this wine, as we’ve discussed, has spent at least 36 months on lees, so it has that lovely autolytic character, that bready, biscuity quality to it.

And I think what I love about this wine is that it’s really approachable and it’s a wine that can be drunk on its own as an aperitif. But it’s also a wine that can work really well with food, so it’s very versatile. And I think that’s one of the great things about English sparkling wine in general is that they have this wonderful balance between freshness and richness. And so they can work in lots of different contexts, whether it’s on its own or with food or, you know, for celebrations. So it’s a really wonderful, versatile wine.

And on the nose, what I’m getting is, you know, really lovely fresh citrus notes. So lemon, maybe a little bit of grapefruit, some green apple. And then there’s that lovely bready, biscuity character from the time on lees as well. And then on the palate, it’s got really good acidity, so it’s fresh and vibrant, but it’s also got this lovely creaminess to it. And the bubbles are very fine and persistent, which I think is a sign of quality in sparkling wine.

And then the finish is long and clean, and it just leaves you wanting another sip. So it’s a really lovely wine. Yeah, I completely agree. And I think what’s interesting about the 2019 vintage is that it was a really good year for us, a really high-quality vintage. And so the fruit is really expressive, and you can really taste the quality of the grapes in the wine.

And I think that’s what makes this wine so special is that it’s not just about the winemaking, it’s also about the quality of the fruit that we start with. And that’s something that we’re really, really focused on at Gusbourne is making sure that we’re growing the best quality grapes. And then we can work with that in the winery to create these beautiful wines. So shall we move on to the Rosé? Yes, please.

Great. So the Rosé, as I mentioned earlier, is really interesting because it’s Pinot Meunier-led, which is quite unusual for a rosé sparkling wine. A lot of rosé sparkling wines are Pinot Noir-led, but we really love what Pinot Meunier brings to the wine, so we use a lot of it in our Rosé. And I think what’s lovely about Pinot Meunier is that it has this really beautiful fruity character, so red berries, strawberries. And it also has this lovely kind of softness and roundness to it, which I think works really well in a rosé.

And then we also have Pinot Noir in there as well, which adds structure and depth and complexity. And on the nose, I’m getting, you know, really lovely red berry fruits, so strawberries, raspberries. And then there’s also this lovely floral quality to it, maybe a little bit of rose petal. And then on the palate, it’s got that beautiful balance between freshness and richness. So it’s got good acidity, but it’s also got this lovely creaminess and this beautiful fruit character.

And the finish is long and clean, and it’s just a really elegant, beautiful wine. And I think what I love about this wine is that it’s a wine that can work in lots of different contexts, whether it’s as an aperitif or with food. And it’s a wine that I think a lot of people really enjoy because it’s got that beautiful fruit character, but it’s also got that elegance and finesse. So it’s a really lovely wine. Yeah, and I think the color is also really striking, it’s this beautiful salmon pink color.

And that comes from the Pinot Noir and the Pinot Meunier and the way that we macerate the grapes. So we macerate the grapes for a short period of time to extract just the right amount of color and tannin. And then we press the grapes and ferment the juice, and that gives us this beautiful color and this lovely fruit character. So it’s a really carefully managed process to get just the right color and just the right amount of extraction. So shall we move on to the Blanc de Blancs?

Yes, please. Great. So the Blanc de Blancs, as the name suggests, is 100% Chardonnay, so it’s made only from Chardonnay grapes. And I think what’s lovely about Chardonnay is that it has this beautiful freshness and vibrancy and this really lovely citrus character. And then when you age it on lees for a long time, it develops this beautiful richness and complexity and this lovely creamy texture.

And on the nose, I’m getting, you know, really lovely fresh citrus notes, so lemon, lime, maybe a little bit of grapefruit. And then there’s also this lovely kind of flinty, mineral quality to it, which I think is really characteristic of Chardonnay. And then on the palate, it’s got this beautiful freshness and vibrancy, really good acidity. But it’s also got this lovely creaminess and this really lovely texture to it. And the finish is long and clean and just, you know, really fresh and vibrant.

And I think what I love about this wine is that it’s a wine that really showcases Chardonnay and what Chardonnay can do. And it’s a wine that I think is really elegant and refined, and it’s a wine that can age beautifully as well. So you can keep a Blanc de Blancs for 10, 15, 20 years, and it will develop beautifully in the bottle. And it will take on these lovely kind of toasty, nutty characters as it ages. So it’s a really exciting wine to work with.

Yeah, and I think what’s also interesting about the Blanc de Blancs is that it’s a wine that really reflects the terroir. So you can really taste the minerality and the freshness that comes from the soil and the climate. And I think that’s something that’s really special about English sparkling wine in general is that there’s this real sense of place. And you can really taste where the grapes are from and the unique characteristics of the terroir. So shall we move on to the Blanc de Noirs?

Yes, please. Great. So the Blanc de Noirs is 100% Pinot Noir, so it’s made only from Pinot Noir grapes. And I think what’s lovely about Pinot Noir is that it has this beautiful structure and depth and this really lovely red fruit character. And when you make a sparkling wine from Pinot Noir, you get this really beautiful balance between the fruit and the structure and the elegance.

And on the nose, I’m getting, you know, really lovely red berry fruits, so strawberries, raspberries, maybe a little bit of cherry. And then there’s also this lovely kind of earthy, mineral quality to it, which I think is really characteristic of Pinot Noir. And then on the palate, it’s got this beautiful structure and depth, and it’s got really good acidity. But it’s also got this lovely richness and this really lovely fruit character. And the finish is long and complex, and it just, you know, really showcases what Pinot Noir can do.

And I think what I love about this wine is that it’s a wine that has real presence and real character. And it’s a wine that I think can work really well with food, so it’s a wine that can stand up to richer dishes. And it’s a wine that I think is really elegant and refined, but it also has this lovely depth and complexity. So it’s a really beautiful wine. Yeah, and I think what’s also interesting about the Blanc de Noirs is that it’s a wine that can age beautifully as well.

So you can keep a Blanc de Noirs for 10, 15, 20 years, and it will develop beautifully in the bottle. And it will take on these lovely kind of tertiary characters, so more earthy, more complex notes. So it’s a really exciting wine to work with. And I think all four of these wines really showcase the diversity of what we do at Gusbourne. And they all have their own unique characteristics, but they all share this beautiful balance between freshness and richness.

And they all have this lovely elegance and finesse that I think is really characteristic of English sparkling wine. And I think it’s really exciting to be able to taste through these wines and to see the differences between them. And I think it’s really wonderful to be able to showcase the diversity of what we can do with these grapes. Absolutely. And I think, you know, tasting through these wines, you can really see the care and attention that goes into making them.

And I think that’s something that’s really special about Gusbourne is that there’s this real focus on quality at every stage. From the vineyard management to the winemaking to the ageing process, everything is done with this real focus on quality. And I think that’s what makes these wines so special and so distinctive. And in terms of the food pairing, you mentioned that the Brut Reserve can work as an aperitif but also with food. What kind of food would you pair with these different wines?

Yeah, I think all of our wines work really well with food, and that’s something that I’m really passionate about. You know, as a sommelier, I’ve always loved pairing wine with food, and I think English sparkling wines work particularly well with food. So for the Brut Reserve, I think it’s a really versatile wine, so it can work with lighter dishes like seafood. So oysters, prawns, maybe some sushi, those kinds of things work really well because the freshness and the acidity cut through the richness. But it can also work with slightly richer dishes like chicken or pork or even some lighter pasta dishes.

So it’s a really versatile wine. For the Rosé, I think it works really well with, you know, lighter dishes, so salads, maybe some grilled fish. But it can also work really well with things like charcuterie or, you know, some lighter meat dishes. So I think the fruit character and the freshness of the Rosé make it a really good food wine. For the Blanc de Blancs, I think it works really well with seafood, so oysters, prawns, scallops.

But it can also work really well with things like sushi or sashimi because of the freshness and the minerality. And then for the Blanc de Noirs, I think it’s a wine that can work with slightly richer dishes. So things like duck or game or even some richer fish dishes like salmon or tuna. So I think the structure and the depth of the Blanc de Noirs make it a wine that can really stand up to richer food. But I also think all of these wines work really well as aperitifs, so you don’t necessarily need to have them with food.

I think they’re all wines that are delicious on their own and can be enjoyed in that way as well. And I think that’s one of the great things about English sparkling wine is that it’s so versatile and can work in so many different contexts. Yeah, and I think it’s also interesting to think about how these wines evolve over time and how the food pairings might change. So if you’re drinking a young Blanc de Blancs, you might pair it with lighter dishes, but if you’re drinking an older Blanc de Blancs, you might pair it with slightly richer dishes because it will have developed more complexity and more richness over time. So I think that’s something that’s really exciting about these wines is that they can evolve and change over time.

And in terms of serving temperature, what would you recommend for these wines? Yeah, I think serving temperature is really important for sparkling wine because it can really affect the way the wine tastes. So I would recommend serving these wines at around 6 to 8 degrees Celsius. So not too cold, because if you serve them too cold, you won’t be able to taste all of the flavors and all of the complexity. But also not too warm, because if you serve them too warm, they can taste a bit flabby and the bubbles won’t be as lively.

So 6 to 8 degrees Celsius is kind of the sweet spot where you can really taste all of the flavors and all of the complexity. And I would also recommend taking the bottle out of the fridge maybe 10 or 15 minutes before you want to drink it. Just to let it warm up a little bit, because as the wine warms up in the glass, it will start to open up and you’ll be able to taste more. So I think that’s a good way to serve these wines is to start them a little bit cooler and then let them warm up in the glass. And I think it’s also important to use the right glass for sparkling wine, so a flute or a tulip-shaped glass.

Because that will help to concentrate the aromas and help the bubbles to stay lively for longer. So I think those are the key things in terms of serving temperature and glassware. And in terms of the winemaking philosophy at Gusbourne, what would you say is the core philosophy? I think the core philosophy is really about quality and about making the very best wines that we can. And that starts in the vineyard with growing the very best quality grapes.

And then in the winery, it’s about treating those grapes with respect and really understanding what they can do. And then it’s about giving them the time that they need to develop and to become the wines that they’re meant to be. So I think patience is a really key part of our winemaking philosophy. We’re not in a rush, we’re not trying to make wines quickly, we’re trying to make wines that are the very best that they can be. And that means giving them the time on lees, giving them the time to age in the bottle after disorgement.

And I think that’s something that really sets us apart is that we’re willing to wait and we’re willing to be patient. And I think that’s reflected in the quality of the wines and in the way that they age. And I think it’s also about being true to the terroir and being true to the place where the grapes are grown. So we’re not trying to make wines that taste like they’re from somewhere else, we’re trying to make wines that really express where they’re from. And I think that’s something that’s really special about English sparkling wine is that there’s this real sense of place.

And you can really taste the terroir and the climate and all of the unique characteristics of the place. And I think that’s what makes English sparkling wine so distinctive and so special. And in terms of sustainability, is that something that’s important to Gusbourne? Yes, absolutely. Sustainability is hugely important to us, and it’s something that we’ve been focused on from the very beginning.

So in the vineyards, we use sustainable practices, so we’re very careful about the way that we manage the vineyard. We use integrated pest management, which means that we only use chemicals when absolutely necessary. And we try to use natural methods as much as possible to manage pests and diseases. And we also focus on soil health, so we’re very careful about the way that we manage the soil and the way that we treat it. And we use cover crops and we use compost to help improve the soil health.

And I think that’s really important because healthy soil leads to healthy vines and healthy grapes. And in the winery, we also focus on sustainability, so we try to minimize our water usage and our energy usage. And we recycle as much as possible and we try to reduce our carbon footprint as much as possible. So sustainability is really at the heart of everything that we do, and it’s something that we’re really committed to. And I think it’s really important for the future of the wine industry and for the planet in general.

And in terms of the challenges of producing wine in England, what are some of the main challenges that you face? Yeah, I think the main challenge is definitely the weather and the climate. So England has a cool climate, and that means that we have to be very careful about the way that we manage the vineyard. And we have to be very responsive to the weather and to what’s happening in the vineyard throughout the year. So frost can be a challenge in the spring, and rain can be a challenge during the growing season and at harvest time.

So we have to be very careful about the timing of harvest and making sure that we’re picking the grapes at the right time. And we also have to be very careful about disease management because the cool, damp climate can lead to disease pressure. So we have to be very vigilant about monitoring the vineyard and making sure that we’re managing any potential disease issues. But I think the flip side of that is that the cool climate also gives us this beautiful freshness and acidity in the wines. And I think that’s what makes English sparkling wine so distinctive is that it has this lovely balance between freshness and richness.

So while the climate is a challenge, it’s also what makes our wines so special. And I think it’s also important to remember that English wine is a relatively young industry. So we’re still learning and we’re still figuring out what works best in our climate and in our terroir. And I think that’s really exciting because there’s so much potential and there’s so much room for growth. And in terms of the future of English sparkling wine, what do you see as the main opportunities and challenges?

I think the main opportunity is that English sparkling wine is really gaining recognition globally. And I think that’s really exciting because more and more people are discovering English sparkling wine and are really appreciating the quality. And I think that’s a huge opportunity for the industry to continue to grow and to continue to establish itself. And I think there’s also a huge opportunity in terms of export markets and reaching new consumers around the world. So I think that’s a really exciting opportunity for the industry.

In terms of challenges, I think the main challenge is probably around supply and demand. So as the demand for English sparkling wine grows, there’s a question of whether the supply can keep up. And I think that’s something that the industry will need to think about carefully going forward. And I also think that maintaining quality is really important as the industry grows. So it’s important that as more producers come into the market, that they’re focused on quality and not just on quantity.

And I think that’s something that will be really important for the reputation of English sparkling wine going forward. So I think those are the main challenges, but I’m really optimistic about the future of English sparkling wine. And I think there’s so much potential and so much opportunity for the industry to continue to grow. And in terms of Gusbourne specifically, what are the plans for the future? I think we’re always looking to continue to improve and to continue to make the very best wines that we can.

And I think that’s really at the heart of everything that we do is this focus on quality. And I think we’ll continue to focus on making wines that really express our terroir and that really showcase what English sparkling wine can be. And I think we’ll also continue to focus on sustainability and on being as environmentally responsible as possible. And I think that’s something that’s really important to us and something that we’ll continue to prioritize going forward. And I think we’ll also continue to work on building our brand globally and reaching new consumers around the world.

So I think those are the main areas of focus for the future. And I think we’re really excited about what the future holds and about continuing to make these beautiful wines. And in terms of your role as Global Brand Ambassador, what does that involve on a day-to-day basis? Yeah, so my role is quite varied, which I really love because I get to do lots of different things. So part of my role is working with the winemaking team on the blending, so I’m involved in the base wine tasting and the blending process.

And I think that’s a really exciting part of my role because I get to be involved in the creation of the wines. And then the other part of my role is more ambassadorial, so I travel quite a lot to different markets around the world. And I do tastings and dinners and events with consumers and with the trade. And I think that’s a really exciting part of my role because I get to meet people who are passionate about wine. And I get to share our story and share our wines with them.

And I also work quite closely with our sales and marketing teams on strategy and on how we can continue to build the brand. So I think my role is quite multi-faceted, which I really love because I get to be involved in lots of different aspects of the business. And I think that’s what makes it so exciting and so rewarding. And in terms of the markets that you visit, which markets are most important for Gusbourne? I think the UK is obviously our home market and it’s a really important market for us.

And I think English sparkling wine in general has a really strong following in the UK. And I think people in the UK are really supportive of English sparkling wine and are really excited about what the industry is doing. So the UK is a really important market for us. And then beyond the UK, I think we have a really strong presence in Europe, so markets like Belgium and the Netherlands. And then we’re also growing in markets like the US and Canada and Australia.

So I think those are the key markets for us at the moment. And I think there’s a lot of opportunity for growth in all of those markets. And in terms of the reception of English sparkling wine in those markets, how has it been received? I think it’s been received really well, and I think people are really excited about English sparkling wine. And I think the quality has really been recognized, and I think that’s been a huge part of the success.

And I think people are really appreciating the freshness and the elegance of English sparkling wine. And I think they’re also really excited about the story and about the fact that it’s a relatively young industry. And I think people are really interested in supporting English sparkling wine and being part of that journey. So I think the reception has been really positive, and I think that’s really encouraging for the future. And in terms of comparisons to Champagne, how do you see English sparkling wine in relation to Champagne?

I think English sparkling wine and Champagne share a lot of similarities in terms of the grapes that we use and the method that we use. So we’re both making wines using the traditional method, and we’re both using Chardonnay, Pinot Noir, and Pinot Meunier. And I think that’s a really important foundation for both English sparkling wine and Champagne. But I think there are also some key differences, and I think those differences are what make English sparkling wine distinctive. So I think the climate is quite different, so England has a cooler climate than Champagne.

And I think that gives English sparkling wine this really beautiful freshness and acidity. And I think the terroir is also quite different, so the soil types are different, the climate is different. And I think that gives English sparkling wine its own unique character. So I think while there are similarities, I think English sparkling wine has its own identity. And I think that’s something that’s really important to recognize and to celebrate.

And I think English sparkling wine is not trying to be Champagne, it’s trying to be its own thing. And I think that’s what makes it so special is that it has its own unique character and its own identity. And in terms of the chalk soils that are common in both regions, how does that affect the wines? Yeah, I think the chalk soils are really important because they give the wines this beautiful minerality and freshness. And I think that’s something that’s really characteristic of wines grown on chalk soils.

And I think in terms of the way that the vines grow, the chalk soils are really well- drained. So the vines don’t get waterlogged, and that helps to keep the vines healthy. And I think the chalk also reflects light and heat, which can be really beneficial in a cool climate like England. So I think the chalk soils are really important, and I think they contribute a lot to the character of the wines. And I think that’s one of the reasons why English sparkling wine has such a strong following is because of that minerality and freshness.

And in terms of the aging potential of English sparkling wine, you mentioned that these wines can age for 10 to 20 years. What changes happen to the wine as it ages? Yeah, I think as sparkling wine ages, it develops these really beautiful tertiary characters. So when the wine is young, it’s all about the fresh fruit and the vibrancy and the acidity. But as it ages, it starts to develop these more complex, more savory characters.

So you might get more toasty, nutty notes, maybe some honey, some dried fruit. And I think the wine becomes more integrated, so the acidity becomes softer, the bubbles become finer. And I think the wine just becomes more complex and more interesting. And I think that’s one of the great things about sparkling wine is that it can age so beautifully. And I think a lot of people don’t realize that sparkling wine can age, but I think it’s one of the most exciting things about sparkling wine.

And I think if you have the patience to age sparkling wine, you’re really rewarded with something really special. And in terms of how to store sparkling wine for aging, what would you recommend? Yeah, I think the most important thing is to store it in a cool, dark place. So ideally around 12 to 15 degrees Celsius, and away from light and away from temperature fluctuations. And I would also recommend storing it on its side, so that the cork stays moist.

And I think that’s really important because if the cork dries out, then you can get oxidation and the wine won’t age as well. So storing it on its side is really important. And I would also recommend avoiding vibrations, so don’t store it near appliances or in a place where there’s a lot of movement. And I think if you follow those guidelines, then your sparkling wine should age really beautifully. And in terms of the cork versus screwcap debate, what’s your view on that?

Yeah, I think for sparkling wine, cork is still the preferred closure. And I think that’s partly because the cork allows a very small amount of oxygen exchange. And I think that’s really important for the aging process, because that oxygen allows the wine to develop and evolve. And I think also the cork is part of the tradition and the romance of sparkling wine. And I think there’s something really special about opening a bottle with a cork and hearing that pop.

So I think for sparkling wine, cork is still the way to go. But I think for still wines, I think screwcaps can work really well, especially for wines that are meant to be drunk young. So I think it depends on the style of wine and what you’re trying to achieve. And in terms of the dosage levels in your wines, how do you decide on the dosage? Yeah, so the dosage is the sugar that we add at the end of the process after disorgement.

And it determines the sweetness level of the wine, so brut, extra brut, etc. And I think we always aim for a really balanced dosage that complements the wine and doesn’t overpower it. So we want the dosage to enhance the fruit and the structure of the wine, but we don’t want it to be too sweet. And I think for most of our wines, we aim for a brut style, which is quite dry. And I think that’s because we want to showcase the freshness and the acidity of the wine.

And I think a brut dosage works really well with English sparkling wine because of that natural freshness and acidity. So I think we’re always looking for that balance and making sure that the dosage complements the wine. And in terms of the vintages that you’ve made, which vintages stand out to you as being particularly special? Oh, that’s a difficult question because I think every vintage is special in its own way. But I think if I had to pick a few, I would say 2018 was a really exceptional vintage.

It was a really warm, dry year, and the quality of the fruit was just outstanding. And I think the wines from 2018 have this beautiful richness and intensity. So I think that’s a really special vintage. And then I would also say 2016 was a really lovely vintage as well. It was a more classic year, so slightly cooler, and the wines have this beautiful freshness and elegance.

And I think the 2016 wines are aging really beautifully and are showing a lot of complexity. So I would say those are two vintages that really stand out to me. And then I would also say I’m really excited about the 2019 vintage, which we’ve been tasting today. I think it’s a really beautiful vintage with lovely balance and really good fruit quality. So I think that’s going to be a really special vintage as well.

And in terms of the challenges of the 2020 vintage with COVID, how did that affect the winemaking? Yeah, 2020 was obviously a really challenging year for everyone, not just in the wine industry but globally. And I think for us, the main challenge was around harvest and making sure that we could get the grapes picked safely. And we had to implement a lot of safety protocols to make sure that everyone was safe. And I think that was really challenging, but I think we managed to do it successfully.

And in terms of the vintage itself, 2020 was actually a really good vintage in terms of the fruit quality. So we were really fortunate that despite all of the challenges with COVID, the quality of the fruit was really good. So I think we’re really pleased with the 2020 vintage. And in terms of the impact of climate change on English sparkling wine, is that something that you’re thinking about? Yeah, I think climate change is something that everyone in the wine industry is thinking about and is concerned about.

And I think for England, we’re seeing some changes in terms of warmer temperatures and changes in rainfall patterns. And I think that’s something that we’re monitoring very closely and trying to adapt to. And I think one of the things that we’re doing is we’re looking at different ways to manage the vineyard to adapt to these changes. So we’re looking at things like irrigation and canopy management and different viticultural practices. And I think we’re also looking at the long term and thinking about what varieties might be best suited to the future climate.

So I think it’s something that we’re taking very seriously and we’re trying to be proactive about. And in terms of the grape varieties that you grow, are you thinking about planting different varieties in the future? I think at the moment we’re really focused on Chardonnay, Pinot Noir, and Pinot Meunier. And I think those are the varieties that work really well in our climate and in our terroir. And I think they’re also the varieties that consumers are familiar with and that they expect from English sparkling wine.

So I think we’ll continue to focus on those varieties for the foreseeable future. But I think it’s always good to be open-minded and to be thinking about the future and what might work well. So I think we’ll continue to monitor the situation and see what makes sense going forward. And in terms of still wines, you mentioned that you make some still wines as well. What’s the philosophy behind the still wine production?

Yeah, so we make a range of still wines, and I think they’re a really important part of what we do. And I think the philosophy is the same as with our sparkling wines, which is to make the very best wines that we can. And we use the same grapes, so Chardonnay, Pinot Noir, and Pinot Meunier. And I think the still wines really showcase the fruit and the terroir in a different way than the sparkling wines. So I think they’re a really wonderful complement to the sparkling wines.

And I think for us, the still wines are also a way to use fruit that might not be suitable for sparkling wine production. So for example, if we have fruit that’s riper or that’s from a warmer vintage, that might work really well as a still wine. So I think it’s a way to make the most of what we have and to showcase the grapes in different ways. And in terms of the Late Harvest wine, that’s quite an unusual wine for England. Can you tell me a bit more about that?

Yeah, so the Late Harvest is a wine that we make from grapes that are picked later in the season. And so they have higher sugar levels, and that gives the wine this lovely off-dry style. So it’s not super sweet, but it’s got this lovely hint of sweetness. And I think it’s a really beautiful wine, and it’s quite unusual for England. And I think it works really well with food, so things like spicy dishes or Asian food.

And I think it’s also a really lovely aperitif wine. So I think it’s a really versatile wine, and it’s something that we’re really proud of. And in terms of the wine tourism side of Gusbourne, you have a visitor center and you do tours and tastings. What’s the experience like for visitors? Yeah, so we have a really lovely visitor center called The Nest, which is our cellar door.

And it’s a beautiful space where people can come and taste our wines and learn about what we do. And we do a range of tours and tastings, so everything from walking tours of the vineyards to more in-depth winemaking tours. And I think it’s a really wonderful experience for visitors because they get to see where the grapes are grown and where the wines are made. And I think there’s something really special about being in the vineyard and seeing the vines and understanding where the wine comes from. So I think it’s a really valuable experience for people.

And we also do a lot of special events and private tastings and dinners. So I think there’s a lot of different ways for people to engage with Gusbourne and to learn about what we do. And in terms of the feedback that you get from visitors, what do people say? I think people are really impressed by the quality of the wines and by the attention to detail. And I think people are also really interested in the story and in learning about English sparkling wine.

And I think a lot of people are surprised by how good English sparkling wine is. And I think that’s really exciting because I think it shows that people are open-minded and are willing to try new things. And I think they’re really pleasantly surprised by the quality. And in terms of the awards that Gusbourne has won, which awards are you most proud of? Oh, that’s a difficult question because we’ve been really fortunate to win a lot of awards over the years.

But I think if I had to pick one, I would say the Wine Enthusiast award for Fifty One Degrees North. Being named the number two wine in the world and the top sparkling wine was just incredible. And I think that’s a huge recognition of the quality of what we’re doing. And I think it’s also really important for English sparkling wine in general because it shows that English sparkling wine can compete on the global stage. And I think that’s really exciting.

And we’ve also won a lot of other awards over the years, so we’ve been named English Wine Producer of the Year multiple times. And we’ve won a lot of gold medals at various competitions. And I think all of those awards are really important because they recognize the hard work and the dedication that goes into making these wines. And in terms of the future of Gusbourne, where do you see the brand in 10 years? I think in 10 years, I hope that Gusbourne is still focused on making the very best wines that we can.

And I think I hope that we’re continuing to grow and to reach new consumers around the world. And I think I hope that we’re still focused on sustainability and on being as environmentally responsible as possible. And I think I hope that we’re continuing to innovate and to push boundaries and to make wines that are exciting and interesting. So I think those are the main things that I hope for the future of Gusbourne. And in terms of your own future, what are your goals and aspirations?

I think for me, I just want to continue to learn and to grow. And I think working in the wine industry is such a wonderful privilege because there’s always something new to learn. And I think I want to continue to be part of the growth of English sparkling wine and to help promote it globally. And I think I also want to continue to work with the winemaking team and to be involved in the creation of these beautiful wines. So I think those are my main goals for the future.

And in terms of advice for people who want to work in the wine industry, what would you say? I think the most important thing is to be passionate and to be curious. And I think if you’re passionate about wine and you’re curious and you want to learn, then you can go a long way in the wine industry. And I think it’s also important to get experience, so whether that’s working in restaurants or working in retail or working in production. And I think getting hands-on experience is really important.

And I think it’s also important to study and to continue learning. So whether that’s through WSET courses or other wine education programs. And I think just being open-minded and being willing to work hard and to put in the effort. And I think if you do those things, then you can have a really rewarding career in the wine industry. And in terms of the wine world in general, what are you most excited about?

I think I’m really excited about the diversity of wine and the fact that there are so many different regions and so many different styles. And I think I’m also really excited about the fact that wine brings people together. And I think there’s something really special about sharing a bottle of wine with friends or family. And I think that’s one of the things that I love most about wine is that it’s a social thing. And I think I’m also really excited about the future of English sparkling wine and seeing where the industry goes.

So I think there’s a lot to be excited about in the wine world. And in terms of your favorite wine regions outside of England, where do you like to drink wine from? Oh, I love wine from all over the world, so it’s difficult to pick favorites. But I have a real soft spot for Champagne, obviously, because I think Champagne is just such a special region. And I think the wines from Champagne are just incredible.

And I also love wines from Burgundy, so both the red wines and the white wines from Burgundy. And I think there’s something really special about Pinot Noir and Chardonnay from Burgundy. And I also really love wines from the Rhône Valley, so Syrah and Grenache-based wines. And I think there’s a lot of diversity in the Rhône Valley. And I also really love wines from Italy, so whether that’s Barolo or Brunello or even Prosecco.

I think there’s so much to love about Italian wine. So I think I love wine from all over the world, and I think that’s one of the great things about wine is that there’s so much diversity. And in terms of Fifty One Degrees North, which we haven’t tasted today, but can you tell me a bit more about that wine? Yeah, so Fifty One Degrees North is our prestige cuvée, and it’s named after the latitude that runs through our vineyards. And I think it’s a really special wine because it’s only made in the best vintages and only from the best parcels.

And as I mentioned, it spends a minimum of 60 months on lees, so five years minimum. And then after disorgement, we age it for at least two years before we release it. So it’s a wine that’s had a lot of time and a lot of patience put into it. And I think the wine has this incredible complexity and depth. And it’s got this beautiful balance between freshness and richness.

And I think it’s a wine that can age for a very long time, so 20, 30 years or more. And I think it’s a wine that really showcases the very best of what we can do at Gusbourne. And I think it’s a wine that we’re incredibly proud of. And in terms of the philosophy behind Fifty One Degrees North, is it about pushing boundaries? I think it’s about being uncompromising in terms of quality.

And I think it’s about saying, you know, we’re only going to make this wine if we can make it to the very best standard. And we’re not going to compromise on anything. And I think that’s what Fifty One Degrees North represents is just uncompromising quality. And I think it’s about showcasing what English sparkling wine can achieve. And I think it’s also about being ambitious and saying, you know, we want to make wines that can compete with the very best in the world.

And I think that’s what drives us with Fifty One Degrees North is just to be so focused on making absolutely the very best wine that we can. So that’s what we do with Fifty One Degrees North, it’s Chardonnay and Pinot Noir. um only from the best blocks and will only make it in the best vintages as well. So there will be years that we know that we won’t make Fifty One Degrees North, but that’s, you know, that’s very exciting. And that wine just got named the number, the world number two wine of the Wine Enthusiast’s uh wine list of the year, this year, which is amazing.

It’s the first time, I think it’s their top 100, and it’s the first time that an English wine has ever made it into Wine Enthusiast’s top 100, which is really exciting. So the first time in top 100 and it is the second one. Yeah, we’re number two. Yeah. Yeah.

And in large competitions, nobody knows number one because number one is almost always one that flies by. And number two is everybody remembers that one. Well, let’s hope so. Let’s hope so. But you know, it was the only English wine in there and in terms of, and it was the top sparkling wine of Wine Enthusiast of the world.

And I think that’s really, you know, that’s really exciting. So I think I can’t wait. to see that wine continue to develop. And you know, you were talking about aging and I can’t wait to see that continue to age in bottle and in magnum as well. So we’ll see.

Yeah, we do some magnums. We have some fun with magnums, which is lovely. It’s a great format and especially for aging. So yeah. And in terms of sizes, you only make magnums or do you also make other sizes?

No, I think for commercial purposes magnums is as large as we get. So we have bottles, magnums and some half bottles. So we bottle Brut Reserve in half bottles as well. And the magnums you do it only for the Brut Reserve or also for the Rosé, the Blanc de Blancs. So all of our core wines will bottle in magnum as well.

So the four that you tasted today will have a magnum, Fifty One Degrees North in magnum. Occasionally we’ve bottled still wines in magnum as well because that’s quite fun, but not really for commercial release. And… That’s pretty much it. We also work a lot with our late-disgorged wines, which are wines which we’ve left on the lees for longer, so they’ve had a longer time on the lees, so more complexity.

So the LD, late-disgorged range as well. I have to find some bottles of the LD line also. It’s very diverse. I don’t know if you mentioned, but how many hectares of vineyards do you have? Because you only make wines of your own vineyards, of your own fruit.

Yes. So we have 60 hectares in Kent. We have 30 hectares in Sussex. So 90 hectares. which sounds like a lot, but actually the vines are planted quite far apart.

So we’ll have two meters by one meter really, because we need wide rows to stop shadow and to allow enough airflow and air circulation as well. And also we keep our yields very low too. So, I mean, it sounds a lot, but the reality is it’s not so much. It sounds a lot, but the density of the vineyards are smaller because like in France, they use less space between every vine. So you have in terms of vines, you have less vines per hectare.

Yeah. and probably generally lower yields as well. Because you want to have more quality and not quantity. Exactly that. Exactly that.

Do you have any closing remarks or closing words for our audience? Well, just to say that, you know, I hope that you enjoy discovering Gusbourne and if you’ve already discovered it then hopefully you’ve enjoyed learning a little bit about us. If anyone’s ever in the UK and you’d ever would like to visit then you know please feel free it would be lovely to welcome people to the vineyard as well you know it’s lovely to chat and to be able to tell people but I think there’s something really special about standing in the vineyards and being there as well. I will I will put some links in the show notes to have contact with you and your colleagues, of course. Laura, thank you very much for your time.

Thanks again for Vinites for sending me these bottles, delivering these bottles. Big shout out to Rose from Vinites for delivering these bottles. This was a new episode of Sparks by VinoVonk. Laura, thank you very much for your time. and hope to see you next time on Sparks by VinoVonk.

Thank you. Bye. Bye.