Nutbourne Vineyards – Interview With Gregory Gladwin

There is no denying that English Sparkling Wine is on the rise, becoming an undeniable contender to Traditional Method Sparkling around the world. To the English, it’s becoming a fan favourite and a go-to Glass of Bubbly, its quality is improving year on year and thanks to innovators and those willing to follow their dreams, the choice of English Sparkling Wine is expanding.

In this exclusive feature, we speak with Gregory Gladwin from Nutbourne Vineyards in Pulborough, West Sussex, England. We’ll find out a little about his life in the world of sparkling wine.

It’s Great To Speak With You, Gregory. Can You Tell Us A Little About Yourself & Your Journey Into The Wine Industry?

“I’ve been out in the vines since before I can remember – I had my first birthday during my family’s first harvest at Nutbourne. I progressed from driving the tractors to managing the vineyard and crop throughout the year. Once we built our own winery, I started making the wines with the support of a winemaker. Now it’s very much a partnership with my dad, Peter, and our consultant, Emma Rice. Over the years, I’ve done courses at Plumpton College to train in viticulture and winemaking, but I would say my most valuable experience has come from years of walking the estate early in the morning with my dogs, watching the crop progress and the seasons change.”

Do You Remember Your First Experience With Sparkling Wine? When It Was And What Kind Of Wine It Was?

“We are good friends with the Lagache family, who are grower producers in Champagne. A sip of their premier cru rosé takes me straight to the hillside in Pierry above their winery. Again, I’ve been lucky enough to enjoy their wines since before I can remember and they kindly helped us set up our disgorgement line when we started making our own sparkling onsite at Nutbourne.”

As The Vineyard Manager, What Challenges Do You Find Yourself Facing Each Year?

“It’s a fruit crop, so you’re always watching the weather until the grapes are safely in the press. We keep an eye out for frost after budburst, rain during flowering, sunlight during the growing season and then badgers, deer and wasps in the lead up to harvest.

My other passion is farming, so I have a regenerative approach to grape growing – great wine is made in the vineyard, and our heritage 45 year old vines are still productive good fruit. We are always looking to improve our biodiversity, so I plant cover crops in the rows for soil structure and health – this year we’ll sow beans between the new plantings, along with wildflower meadows. We have sheep grazing in the vines over Winter; Chickens clearing the vineyard polytunnel before we plant for the season, and on the Friday evenings featuring ‘Burger & Bubbly’ -our own beef and Fizz.”

What Is The Most Exciting Part Of Managing A Vineyard?

“Tasting ripe grapes that are ready for harvest, the delicious freshly-pressed juice and then the finished wine, in a bottle with my mum’s artwork on the label.”

Can You Share With Us One Of The Most Memorable Experiences You’ve Enjoyed With A Glass of Bubbly?

“Toasting my wife Lani at our wedding feast by the vineyard lakes. We raised glasses of the first Nutbourne Blanc de Blancs to celebrate the day with our families.”

Thank you Gregory, for sharing your story and experiences with us and we at Glass of Bubbly wish you the very best for the future!

Images belong to Nutbourne Vineyards / Photographer Credit Ed Dallimore of @59vines: https://59vines.com/. Glass of Bubbly was granted permission to use them.