Nyetimber Brut Blanc de Blancs 2017
Sussex, English Sparkling Wine, 750 ml
The English Charmer
- A pioneering English sparkling wine made from 100 per cent Chardonnay – elegant and expressive.
- Citrus and brioche combine with finesse and remarkable depth.
- Perfect with a selection of savoury canapés, sushi, oysters or goat’s cheese in a crispy pastry coating.
Description
Nyetimber Brut Blanc de Blancs is made exclusively from Chardonnay grapes from a single vintage and is one of the most significant sparkling wines produced by this renowned English winery. As Nyetimber’s first Blanc de Blancs, it marks the beginning of the house’s pioneering work; today, the winery is considered one of the forerunners of English sparkling wine. On the nose, elegant aromas of citrus fruits and honeysuckle unfold, accompanied by delicate hints of brioche and vanilla. On the palate, it is generous yet precise, with notes of baked lemon and white peach. Subtle mineral nuances underline the fresh, crisp acidity and lend the sparkling wine additional depth. Thanks to its long ageing on the lees, this Blanc de Blancs impressively combines finesse, depth and elegance. Its long, complex finish makes it the ideal accompaniment for special occasions and pairs superbly with a rich aperitif, oysters, scallops au gratin, sushi or goat’s cheese in a crispy pastry crust.
Celebrate the Art of Sabring!
With its elegant design, this champagne sabre is not only an impressive eye-catcher at any celebration and an indispensable tool for stylish sabering, but also the perfect gift for all passionate sparkling wine lovers.
Attributes
| Grape variety: | Chardonnay |
| Producer: | Nyetimber |
| Origin: | United Kingdom / West Sussex |
| Label: | Vegan |
| Ripening potential: | 8 to 12 years |
| Drinking temperature: | 10 to 12 °C |
| Food Pairing: | Apéro riche, Coquilles Saint Jacques on lentils, Sushi, Sashimi, Ceviche, Baked egli fillets with tartare sauce, Goat's cheese |
| Vinification: | fermentation in steel tank, bottle fermentation |
| Harvest: | hand-picking, in small boxes |
| Maturation: | long cultivation, on the yeast |
| Maturation duration: | 72 months |
| Volume: | 12.0 % |
| Note: | Contains sulphites |
Nyetimber
For the last quarter-century, England has played a very special role in the world of wines – an exotic in moist and chilly northern Europe.
When you think of England you might think of umbrellas, charm, and bowler hats. Specifically umbrellas, since British weather is famously rainy. Few people know that winegrowing in England is historically documented back to the 7th century. Thanks to the Gulf Stream, the climate is mild enough for certain types of grapes to grow and fully ripen. The change in climate during recent decades has brought some advantages to English winemakers, improving growth conditions and encouraging many to try their luck at winegrowing.
Chardonnay
King or beggar?
Hardly any variety of vine shows such a broad spectrum of quality as the Chardonnay. Its wines range from faceless neutrality to breath-taking class. It is an extremely low-maintenance vine, which explains why it is grown around the world – even in places where it probably should not be. The aromas of the Chardonnay variety are not very pronounced: a bit of green apple, a little hazelnut; in warmer latitudes, also melon and exotic fruits. The wines are often defined by maturing in casks. They develop more or less subtle notes of butter, toasted bread and vanilla. The grapes achieve their highest expression in their region of origin, Burgundy. Its heart beats in the Côte de Beaune: one might think of the plant growth of Meursault or Puligny-Montrachet. With their finesse and complexity, they can survive for decades. Chardonnay also achieves first class in some Blanc-de-Blancs champagnes. It additionally yields great wines in the Burgundian Chablis, and increasingly in Australia and Chile. A simple rule of thumb for pairing with food: When butter and cream are involved, you cannot go wrong with Chardonnay.
