Nyetimber Blanc de Blancs 2014 shows a lovely pale straw-yellow colour. The nose open with pure aromas of bergamots, philadelphus and Granny Smith apples, followed by racy citrus fruits and focused minerality on the palate. With classic Chardonnay aromas, Nyetimber Blanc de Blancs is a perfect drink for special occasions or the perfect match for an indulgent fine seafood meal.
For many of our customers, the award winning wines from Nyetimber Estate need no introduction; we’ve sold them since the first release of the 1992 Nyetimber Blanc de Blancs and have championed them ever since. They have expanded a little bit over the years but still remain true to the Estate’s original philosophy. Nyetimber is in the fortunate position to own one hundred percent of its vineyards and all of their wines are produced from the 152 hectares they have planted at the best sites in West Sussex and Hampshire. Fortunate enough to grow and vinify their own Chardonnay, Pinot Noir and Pinot Meunier grapes Nyetimber Estate only release their wines when they’re ready to be enjoyed. Southern England is perfect for the production of sparkling wine. The chalk seam that supplies Champagne grapes with the perfect green sand and chalky soil to flourish is the very same that runs under the lee of the South Downs. This is where, sheltered from the coastal winds, Nyetimber’s vines are planted across eight separate sites. The climate here allows for the slow ripening of the grapes, achieving the optimum level of acidity for the wine, as well as complexity and finesse.
“This is 100% Chardonnay, 83% from Hampshire chalk and 17% from Sussex greensand. 2.8% oak maturation, 9.5 g/l dosage. Disgorged late 2019. This is pure and linear, with the dosage adding some texture. Very fine and expressive with lovely textured pear and green apple fruit, and a touch of peachy richness. Lovely mineral line, too.” – 94 Pts, Jamie Good, TheWineAnorak.com (Tasted April 2022)
“This smells like an autumn apple festival! Gloriously appley. And such purity! A wine that is not relying on lees ageing to give it depth or flavour or richness – it’s all there in this incredible fruit. It fills the mouth, a trumpet concerto of silver and gold notes, while the acidity feels like the spine-tingling vibrations of harp strings, thrumming up and down – I can feel this wine like a thread-fine electric current under my skin and through my bones. Translucent white spring florals dancing weightlessly through prismic citrus; lime, yuzu, grapefruit peel. Then, right at the end, a lick of cold salted butter, a dab of cumin and coriander spice. Outstanding.” – 17.6 Pts, Tamlyn Currin, JancisRobinson.com