Nyetimber Classic Cuvee magnum is a straw yellow colour with a nose of honeysuckle, almonds and fresh Pinot fruit. The palate is balanced superbly, with the citrus, brioche, and vanilla flavours all coming together with richness and freshness. A classy wine with great structure. Lovely enduring finish.
For many of our customers, the award winning wines from Nyetimber Estate, particularly their Nyetimber Classic Cuvee magnum, 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. For those of you that have yet to experience them, they are the definitive expression of English fizz and there’s a style, from the critically acclaimed range, to suit every occasion. Nyetimber grow and vinify all of their own Chardonnay, Pinot Noir and Pinot Meunier grapes and only release their wines when they’re ready to be enjoyed.
The Nyetimber Estate counts three major landmarks in its history. Its earliest beginnings saw it first recorded in the Domesday Book in 1086. Then there was the planting of the first vines, almost exactly 900 years later. Most recently, there was the decision in 2006 that Nyetimber wines deserved an audience on the world stage.
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. Nyetimber’s vineyards were the first to be devoted exclusively to the holy trinity of Champagne grapes: Chardonnay, Pinot Meunier and Pinot Noir.
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.