In the third edition of our Bespoke Artisan Series, we hosted a tasting in collaboration with Gusbourne at Oliver Brown’s Lower Sloane Street department, featuring Master Sommelier and Gusbourne’s Head of Wine Communications, Education & Style, Laura Rhys, and our Head Cutter, Isaac Gomis Besant. This tasting combined the artistry of bespoke tailoring with the finesse of English winemaking, a celebration of both Laura and Isaac’s joint passion for British craftsmanship.
As the tasting began, Laura and Isaac settled into the plush seating of the bespoke department. Laura, who is one of only 267 Master Sommeliers worldwide and has been at Gusbourne since 2015, began the session with the Blanc de Blancs. “Here’s our Blanc de Blancs,” she said with a hint of humour given the tasting started at 10:30 am, “It’s a perfect choice for breakfast.”
Isaac took a sip “I’m definitely getting hints of green apples from this Chardonnay. It’s fresh and vibrant.” Laura explained that the Blanc de Blancs is made exclusively from Chardonnay grapes grown in Gusbourne’s Kent and Sussex vineyards. “The Kent vineyard’s clay and sand soil helps the grapes become ripe and full-bodied, while the Sussex vineyard’s chalky soil adds freshness and acidity,” Laura noted.
Image by Gusbourne
Laura further detailed Gusbourne’s wine making process. “We create about 250 different base wines each harvest, which we then blend to achieve a range of flavours.” The Blanc de Blancs, aged for 3.5 years, highlighted the best of Chardonnay with its citrus notes and a distinctive mineral quality. Isaac commented, “It’s vibrant and has a real zing to it.”
With the first wine setting the tone, Laura introduced the next selection, Gusbourne’s Blanc de Noirs. Laura described it as having more weight and texture, thanks to the blend of white and black grapes. “This wine has a richness from the Pinot Noir, giving it red fruit flavours and a touch of violet flowers,” Laura said, smiling as she swirled her glass. “I’ve certainly done a lot of swirling in my life!”
Isaac remarked, “This one coats your mouth a bit more, with a touch of oak.” Laura nods, noting that the 2019 Blanc de Noirs offered a balanced ripeness and an elegant profile. The discussion then turned to the blending process. “We start harvesting in September and separate vineyard blocks carefully,” Laura explained. “By January, we have base wines from the first fermentation, which we blend based on their characteristics. This process takes about three months.”
The final wine of the tasting was Gusbourne’s Fifty One Degrees North 2016 - its most exclusive and premium sparkling wine - which gets its name from the positioning of Gusbourne’s two vineyards. Laura described this blend as offering a greater concentration and intensity; a real expression of the vintage. “It’s about finding the best expression of each year,” she said. Isaac, clearly impressed, said, “This is my favourite so far. I love buttery white wines, and this one really stands out.”
Image by Gusbourne
Laura noted that the buttery taste Isaac enjoyed comes from the winemaking process. “After blending and bottling, we add sugar and yeast for the second fermentation. The bottles are then laid on their side, allowing carbonation to develop and create bubbles. The biscuity, toasty character comes from the breakdown of the lees during this extended ageing period,”
The conversation naturally turned to their personal connections to vineyards and the sea. Laura highlighted the significant impact of the coastal environment on Gusbourne’s vineyards. “The coastal influence is significant,” she explained. “Our Kent vineyard is just 6-7 miles from the coast, and the sandy soil imparts a marine quality to the grapes.”
Isaac Gomis Besant, originally from Falmouth, shared his own seaside connections and childhood experiences with vineyards. “I remember tasting grapes from a vineyard on a walk with my grandmother when I was young. They were so bitter and sour. It’s funny how much the taste changes as the grapes mature,” he reflected.
“The finest bottle I’ve ever had was a 1993 Château Margaux,” Isaac reminisces. “But the problem is we cracked it open late at night so I don’t really remember it, and I really regret not remembering it more clearly!” Laura suggested pairing the Blanc de Blancs with oysters or scallops, sharing her own experience with local seafood. Isaac added, “I recently travelled to Torquay where we caught scallops—around 25 in a secret spot. They’d pair beautifully with this.”
Image by Gusbourne
Their conversation also touched on their career journeys. Laura spoke about her transition from studying law to becoming a sommelier. “I initially studied law but realised my passion was in hospitality. I took wine courses and eventually found Gusbourne, which amazed me with its craftsmanship.” Isaac shared his path into bespoke tailoring. “I left school early and didn’t have plans for university. I mentioned my interest in suits to my dad, who knew someone on Savile Row. I gained some experience and joined Oliver Brown seven years ago. The rest is history, and I was recently promoted to Head Cutter.”
As the tasting concluded, Laura and Isaac’s conversation underscored their shared commitment to their crafts. Their dialogue highlighted the connection between Gusbourne’s winemaking and Oliver Brown’s tailoring, both rooted in a dedication to precision and artistry.
For more information on Gusbourne click here: www.gusbourne.com/
Book your bespoke appointment: uk.oliverbrown.store/pages/bespoke