Exploring Nyetimber Rosé Sparkling Wine from England

The vineyards of Nyetimber spread across several separate sites in Sussex, Hampshire and Kent. The greensand and chalk soils allow the vines to flourish, and the gentle south-facing slopes ensure the best possible exposure to the English sunshine, allowing the grapes to achieve the optimum level of ripeness, acidity and complexity before harvest. Using only estate-grown grapes ensures that only the finest fruit is used to craft globally acclaimed Nyetimber wines. The head winemaker assesses each handpicked vineyard individually – from choosing the optimal time to harvest the grapes and supervising their gentle pressing to eventual vinification. Due to England being a cool climate wine region, harvest usually begins around early October. This meticulous attention to detail allows us to make the most informed blending decisions the following spring.

Notes on Nyetimber Rosé

The grapes used to make the Nyetimber Rosé are Chardonnay (45%), Pinot Noir (53%) and Pinot Meunier (2%). Then grapes and harvested and pressed at the state-of-the-art pressing centre within several hours. This ensures the highest quality of juice from the grapes. The juice is tasted and carefully assessed by the winemakers to evaluate the quality, it is then transported by gravity flow to be stored for a short time before moving to the winery. Once in the winery each vineyard parcel is kept separate, so that all the individual characteristics are preserved, and first fermentation begins. An exception to this process is the Pinot Noir that is used for the Nyetimber Rosé. It is handpicked from specific vineyard parcels and taken straight to the winery, where the juice is fermented in contact with the grape skins enabling the beautiful colour and flavours of the red skins to infuse the juice. This fermentation produces a light red wine that is used to blend with other white wines to create the delicate colour of the sparkling rosé. Once blending has taken place yeast is added to each bottle to kickstart secondary fermentation before it is sealed with a crown cap and laid to rest in the cellar. Typically the wines spend 3-5 years on the lees before release to develop the sophistication and depth required.

The beautiful sunset-pink multi-Vintage rosé offers a unique combination of aromas, including British summer fruits and shortbread. Its creamy, round texture and refreshing redcurrant, raspberry and cherry flavours give it an elegant and silky finish. The Nyetimber Rosé is great as an aperitif, however the distinctive flavours of the sparkling wine also lend itself to weightier dishes of crab, salmon, veal and guinea fowl, making it the perfect year-round wine.