- Can you tell us a bit about yourself and your studies at the WSET School London?
In 2023, I was working as an editor and producer of Audiobooks and Podcasts. It just so happened that the studio I worked for snagged the opportunity to record Oz Clarke’s Story of Wine, narrated by the author. I was lucky to spend a week plumbing the depths of Oz’s knowledge, and it wasn’t long before I sought to improve the foundations of my knowledge by enrolling in the WSET Level 2 in Bermondsey. After passing the course, I pivoted to wine full-time, starting a retail job at Jeroboams. After I had worked at the company for a year, my manager encouraged me to enrol in the WSET Level 3.
- What initially drew you to applying for the Nyetimber work experience?
At the time, it was one of the few English sparkling wines that I could sell easily, without having to quip Cherie Spriggs’ numerous winemaking awards and ramble about soil types and warming climates. People just came into the shop and said, ‘Oh, you’ve got Nyetimber, how wonderful!’ It was this brand recognition, as well as the quality of the product, that caught my attention and drove me to apply for the experience. How do you build such an excellent reputation for quality in a barely emerged wine region, in a less than ideal economic and cultural climate?
- How did your experience at Nyetimber bridge the gap between theoretical learning and the practicalities of the wine industry?
I’m not sure I had any theories that felt directly challenged. It was nonetheless very interesting to spend some time with a large company that sells only seven wines. The level of attention given to each wine is considerably more than the merchant structure I had been used to. When you control the winemaking as well as the distribution, traditional margins become more nebulous, I found conversations within the trade and marketing teams particularly interesting for this reason. Partnerships and opportunities were taken precisely because they would help Nyetimber reach a new demographic rather than necessarily generating a profit; something traditional merchant structures can rarely afford to do.
- What has been the highlight of your experience with Nyetimber?
Without trying to run through every single day, I particularly enjoyed my day with the Trade Marketing team, an aspect of wine sales that I had previously been ignorant of. I also loved my days with the sales teams, having worked in off-trade retail, it was particularly interesting to see business-to-business sales from the perspective of the winery. Finally, touching on the winery, I thought it was a fantastic treat to spend my last day with Brad, Senior Winemaker, and Ben, Head Viticulturist. It helped ground the whole experience. Yes, Nyetimber has a phenomenal sales team, but that wouldn’t matter if the product failed to meet the required quality of a luxury brand.
- How has your opinion of Nyetimber (as a brand, and as a product) changed now that you have spent time within the organisation? Have you learned anything about us that has surprised you?
It is a bigger beast than I anticipated. Before seeing behind the scenes, my only points of contact had been Tom Pestell and Charles Lowe, occasionally visiting the shop where I worked, always with big smiles, their cooler bags trailing behind them. On walking into the Nyetimber office, I was immediately struck by the scale of the operation; people doing things and working in teams that I thought were normally covered by one person wearing many hats.
- Has this work experience inspired you to follow a particular path in the wine industry / has it influenced what you’d like to focus on in the future (or did you already know)?
I found Nyetimber’s effort to place itself in restaurants, bars, and sports venues that rigidly aligned with its brand, particularly interesting. I would be fascinated to be more involved in trade sales and market placement. Attempting to align wine with events and activities that trigger repeat purchases.
- Are there any areas of the business that you would like to have gained greater experience in (or knowledge of)?
There wasn’t a single part of the business I touched where I wouldn’t have liked to know more, but such is the nature of a limited experience. Nyetimber’s appointment of a dedicated Weddings and Celebrations manager is something I’ve already been offered a further dive into.
- Any other general comments or feedback regarding the experience?
I had the best time. Everyone I met was incredibly kind and inclusive, and the joy of the wine industry is that I will hopefully see a lot more of everyone, even if not working immediately alongside them.
Thank you!!
