Nyetimber 1086. Nyetimber holds a special place in English wine history. I expect that like many people in the wine trade in London in the early 2000s, Nyetimber was my introduction to English fizz. It was around 2003 and by that time Nyetimber was a feature fizz at Downing Street’s celebration for the Queen’s Golden Jubilee. I believe it had gongs aplenty by that time too. Famously in 1997, during those first releases, Nyetimber was believed to be a Champagne in a blind tasting. 

Please read ‘When the English wine at making Champagne’  for more background. 

The start of Nyetimber’s success was those first plantings of 1988. The owners at the time, Sandra and Stuart Moss, planted Chardonnay, Pinot Noir and Pinot Meunier. Being from the United States of America, they felt that there was huge potential in producing fine fizz on the South Downs. Therefore, these varieties were the only ones planted at a time when other English wine were focused on other grape varieties. Many Champagne lovers will know Chardonnay, Pinot Noir and Pinot Meunier as the divine trio of Champagne. 

The result is that Nyetimber can move from strength to strength, building on those successes. The current owner, Eric Heerema, keeps his eye on maintaining the quality of the brand while expanding production. This duo is a natural extension of the original Moss family vision.

Nyetimber 1086

The name refers to the mention of the Nyetimber estate in the Domesday Book in 1086. Like the prestige labels of Champagne, Nyetimber only makes the 1086 range in the highest quality years. The release of this duo in 2018 was timed for the celebration of 30 years of Nyetimber. 

To consistently meet their quality promise, all the Nyetimber wines spend a minimum 36 months on lees. These prestige cuvees range from 60 to 72 months before disgorgement. The wines then mature in the bottle for at least another 24 months. That is why you can expect to see vintages from 10+ years ago on the labels. Just as you should expect from the prestige cuvees from Champagne houses.

Please read ‘What are lees’ for more about the impact of lees ageing in wines.

Nyetimber 1086 Brut

The 2013 vintage blend is around 50% Chardonnay, 40% Pinot Noir and the rest is Pinot Meunier. It has a residual sugar level of 9.4 g/l putting it in the very safe Brut level of sweetness. This wine is graceful in the glass. It is youthful in appearance partly due to 72 months on lees. The aromas are finely tuned red apple, citrus and an almond nuttiness. There is a whiff of floral perfume as well. 

It is dry with impeccable balance. This sparkling white version has a fuller body that is very elegantly poised. It gains some minerality on the finish to add dimension and interest to the ripe apple, nuts and lightly spiced cream finish.

(£150)

Nyetimber 1086 Brut Rosé

Here the Pinot Noir is dominant. The 2013 is around 65% Pinot Noir and the rest is all Chardonnay. No Pinot Meunier here. Whereas the white version has longer on lees, because of the proportion of Pinot, this rosé needs less lees contact. Therefore it spends 60 months on lees and more time maturing after disgorgement. 

The rosé has a bronzed hue to the deeper pink. The aromas here are of peach, strawberry, and lemon with a more obvious riverstone minerality. Plus there is a rich floral note, served up with brioche and cream. The brioche and cream because more apparent in the mouth too. It is a dry wine, with a residual sugar of 8 g/l. It was a ripe vintage. That dosage leaves the wine fuller in body and enhances the fruit generosity. 

The fruit, with so much spicy support, is remarkably fresh. The finish is crisp and finishes with a fresh lift.

(£175)

Both of these wines will still be drinking well in 3-5 years. However, why would you wait that long.

Here are some more ‘English sparkling wines that you need to taste!’ & English cellar doors that need to be on your intinerary!

Visit Nyetimber for more information.