Nyetimber
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Vineyards
Vines are trained to single guyot and several different clones and rootstocks were selected to spread the harvest period and widen the range of flavours. The vineyards benefit from a specific microclimate, planted on the north side of the Downs to protect them from the southerly coastal winds. Soils are chalky and sandy similar in composition to the soils of Champagne. Due to the marginal climate longer hang time is necessary to allow for better accumulation of flavours. Harvest is done by hand.
Vinification
The grapes were loaded into a Magnum press imported from Epernay. The computer controlled programmes are altered according to the vintage and variety to allow for variations in skin condition and bunch density. The must was transferred into stainless steel tanks with each vineyard section kept separate. Fermentation lasted approximately 12 days for the base wines from which the wines destined for the final blend were selected and bottled for second fermentation. It then spent five years on its lees before riddling and disgorging. The wine stayed in bottle for at least another six months before release.
Tasting Notes
Bright straw yellow with hints of green and a persistent, fine-beaded mousse. On the nose it has a smokey, minerally and powerful lemon character with touches of baked apple, jasmine, vanilla and marzipan. On the palate it is clean and fresh with apple and baked lemon character. Soft and elegant with a long, toasty finish.
Vintage Information
| Vintage | 2001 |
| Grape varieties | 100% Chardonnay |
| Region | West Sussex, Southern England |
| Winemaker | Cherie Spriggs |
| Alcohol (ABV) | 11.5% |
| Acidity | 13g/l |
| Residual Sugar | 13g/l |
| Wine pH | 2.95 |
Trade customers
Liberty Wines customers can order this wine directly from us.