Winemaker Charlie Holland's (left) experience has led him to an approach to the craft which he describes as "minimal intervention" - doing as little as possible to the wine and let nature fully express itself. The grapes are not mixed with those from other vineyards; every wine produced at Gusbourne comes from grapes grown on their own land, and comes to reflect the estate's idiosyncrasies. After a secondary fermentation in the bottle, there is still no interference, as each wine is left alone to age and develop flavour for at least 3 years.
Charlie became obsessed with wine 15 years ago when he first worked on a vineyard in Australia. He immediately came to love the excitement of the harvest and all the technical aspects winemaking. Over time this fascination grew into a respect for the "blood, sweat, and tears" that goes into each bottle and how a wine can precisely reflect the plot land it comes from.
The team at Gusbourne has expanded the vineyard over the past two years, planting new vines in promising new spots. Charlie is excited for the future of both Gusbourne and English wine more broadly. "English sparkling wine is now recognised and celebrated as some of the best in the world" he says. "It is difficult to predict how it will develop, but I expect the quality will continue to get better and better. The future for English wine is very bright."