We are very excited about this event! Cambridge Wine Merchants are huge fans of Nyetimber Wines.
What they will be showing …
Nyetimber Classic Cuvee NV
Classic Cuvee 2010
Blanc de Blancs 2010
Blanc de Blancs 2007
and the very special Tillington Single Vineyard 2013 (subject to it being ready).
The tasting will be a sit down masterclass with food available to order on the evening.
Bottle will be available to purchase post event from Cambrodge branches.
A little bit about Nyetimber…
For over 20 years Nyetimber has had a single aim: to make the finest English sparkling wine, one to rival the very best in the world, including Champagne. A true pioneer, Nyetimber was the very first producer of English sparkling wine to craft wines made exclusively from the three celebrated varieties found in Champagne: Pinot Noir, Pinot Meunier and Chardonnay.
In 1988, Nyetimber planted its first vines and today, the House is regarded as one of England’s finest wine producers. Owner and Chief Executive Eric Heerema and winemaker Cherie Spriggs are committed to producing wines of a Grande Marque standard. Each bottle of Nyetimber is crafted from one hundred percent of estate-grown grapes.
Nyetimber uses only its own grapes from its own vineyards, each of which was deliberately selected to be south-facing with either sandy or chalk soils similar in composition to those found in Champagne. All Nyetimber vineyards are located in the lee of the South Downs which affords them shelter from the coastal winds. Prior to harvest, the grapes are tasted to ensure the best flavour development before picking. Every single grape is picked by hand at the optimal time, a decision that is made on a parcel by parcel basis.
Each vineyard parcel is treated uniquely, from picking to gentle pressing to vinification in stainless steel tanks. Such attention to detail allows for an extremely judicious selection when blending decisions are made in the spring following the harvest. All wines are crafted according to the strict rules of the traditional method, aged for extended periods of time on the lees and given sufficient post-disgorgement time before release.