Blanc de Blancs

West Sussex

Nyetimber

For 30 years Nyetimber has had a single aim: to make the finest...

English sparkling wine, one to rival the very best in the world. A true pioneer, Nyetimber was the first producer of English sparkling wine to craft wines made exclusively from Pinot Noir, Pinot Meunier and Chardonnay. In 1988, Nyetimber planted its first vines and today, the House is regarded as one of England's finest wine producers. Owner and Chief Executive Eric Heerema and winemaker Cherie Spriggs are committed to producing wines of a Grande Marque standard. Each bottle of Nyetimber is crafted from one hundred percent estate-grown grapes.

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Vineyards

Several different clones and rootstocks were selected to spread the harvest period and widen the range of flavours in the wines. The vineyards benefit from a specific microclimate, planted as they are on the north side of the Downs to protect them from the southerly coastal winds. Soils here are chalky and sandy. Due to the marginal climate a longer hang time is necessary to allow for better accumulation of flavours.

Vintage Information

The winter was wetter and warmer than usual. April was also warmer (+2°C in comparison to the past decade) but very dry. Consequently, budburst was early in 2007. The high rainfall in June & July (+100%) resulted in a lower fruit set than usual. Every month from June to October was cooler than average, especially July, August and October. September and October were also dry (-50%). These conditions were perfect for a slow, fine ripening. One would have expected a late harvest, but picking occurred during the first half of October, thanks to the good balance between yields, at 7,000 kgs per hectare and foliage canopies.

Vinification

After harvest the grapes were loaded into one of four Coquard Presses imported from Epernay. The computer-controlled programmes are altered according to the vintage and different varieties to allow for variations in skin condition and bunch density. The must was transferred into stainless-steel tanks with each vineyard section kept separate. Fermentation lasted approximately 12 days for the base wines from which the wines destined for the final blend were selected. The second fermentation took place in bottle and it then spent five years on its lees before riddling and disgorging and at least six months in bottle before release.

Tasting Notes

The essence of purity, with a rich nose of bergamots and Bramley apples followed by ripe cirtus fruits and focused minerality on the palate.

Vintage Information

Vintage 2007
Grape varieties 100% Chardonnay
Region West Sussex, Southern England
Winemaker Cherie Spriggs
Alcohol (ABV) 12%
Acidity 13g/l
Residual Sugar 12g/l
Wine pH 2.9