Nyetimber in the Press

Nyetimber 2013 Tillington: Elegance, finesse and subtle power form a disarming trinity that convinces with sheer quality

CCMV: “Uncork a fabulous sparkling wine from England’s pioneering producer. Nyetimber’s husband and wife team Brad and Spriggs Greatrix were the first producers of sparkling wine in England—over 30 years ago—and continue to lead in both quality and style. This bottling shows a creamy mouthfeel with notes of brioche, baked apple and lemon cream.”

1086 VINTAGE 2010: The energetic tension that the 2010 vintage brings ensures this wine has a very long life ahead, and the balance between richness and fruit purity is an absolute triumph.

Tillington Single Vineyard 2013: “this wine has come of age and is quite majestic delivering the finest ever from Nyetimber. The delicate clusters of micro bubbles that dance in the glass as elegantly as Swan Lake, there is a taste spectrum of the finest Michelin Star desserts on the palate, crème brulee, macaroons, strawberries, tangerine and all-so-delicate shortbread.”

In Iconic Life, USA, Dena Roché writes, ‘the oldest and arguably the best, Nyetimber is the gold standard of English bubbles’.

“The wines of Nyetimber Winery in West Sussex rank amongst the very best in sparkling wines. This pure Chardonnay develops a delicate floral note in the nose, paired with aromas of white peach, Grannie Smith apples and a smidgen of mint. It is vivacious, crisp and very dynamic on the palate. The perfect sparkling wine for those looking for a lean, yet lush wine which exudes freshness from first drop to last.”

Chandra Kurt

“Nyetimber have impressed connoisseurs the world over, creating top-notch sparkling wines using Chardonnay, Pinot Noir and Pinot Meunier grapes – all grown across Sussex, Hampshire and Kent. At this year’s International Wine Challenge, no fewer than three of its wines were awarded gold medals.”

“The nose is packed full of opulence, with aromas of apricot, tangerine skin, sweet pastry and toasted nut; characters that also follow through on the palate. While having a high residual sugar of 38g/l, the Nyetimber has got a wonderfully crisp cut-through to balance the sweetness and a soft, giving mouthfeel.”

John Mobbs

“The Blanc de Blancs 2013, which was released this year, is very crisp and delicate, with notes of figs, vanilla and toasted bread, all wrapped up in a long finish.”

Lin WeiWen