“1086” Prestige Cuvée Nyetimber is a blend of 46% Chardonnay, 43% Pinot Noir, and 11% Meunier. The hand-harvested grapes were gently pressed in shallow Coquard presses imported from Champagne before being vinified in 100% stainless steel tanks to highlight the pure fruit character. After the second fermentation in bottle, the wine spent six years on the lees before being disgorged in February 2016 and aged for a further two years.
All the fruit was sourced from Nyetimber’s own Sussex vineyards. It is a blend of the very finest parcels from across the county. The vines are single guyot pruned and grown on well-drained greensand soils, which give the wines a powerful fruit character.
The Nyetimber Estate is based in the heart of West Sussex, on what is regarded as a perfect site for the production of sparkling wine. The Estate, which was recorded in the Domesday Book of 1086, was first established as a vineyard in 1988 when just over 14 hectares of Chardonnay, Pinot Noir and Pinot Meunier vines were planted. Ever-increasing demand for Nyetimber’s sparkling wines led to considerable vineyard expansion from 2006 onwards. Nyetimber now has 11 carefully selected vineyards across Sussex, Hampshire and Kent, with a total of 327 hectares under vine. The Estate is owned by Dutchman Eric Heerema who, alongside Head Winemaker Cherie Spriggs, has installed an impressive cellar. All of their grapes are 100% estate-grown, handpicked and gently pressed, parcel by parcel, by six state-of-the-art Coquard presses from Champagne. Nyetimber’s vineyard holdings lie either on chalk or greensand soils, both of which are favoured for their good drainage and low vigour. The vines are rigorously managed to ensure excellent flavour concentration and de-leafing is carried out to maximise the exposure of the grapes to sunlight. Nyetimber was the first producer to make English Sparkling Wine exclusively from the ‘Champagne varieties’: Chardonnay, Pinot Noir and Meunier. Nyetimber provides a lot code on the back label of each bottle. Entering this code on their website will provide a precise chronology of each bottle from the moment it was bottled to when it was riddled and disgorged.