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Nyetimber's Nyetimber Demi-Sec

Category - Wine, sparkling, UK, 12% abv

Available - From this week

Location - UK, from Harvey Nichols and The Gilbert Scott in London, and from Pompadour in Edinburgh

Price - SRP of GBP35 (US$56.50) per 75cl bottle

Distribution - Nyetimber

Nyetimber has launched what it claims to be the first Demi-Sec sparkling wine that has been made in England.

The expression has been designed to be paired with desserts.

The grapes for Nyetimber Demi-Sec come from the company's own vineyards in Sussex in the south of England.

Show the press release


Nyetimber is pleased to announce the release of the first Demi–Sec made in England. 

“In order to be taken seriously, a sparkling wine producer needs to have a Demi-Sec in its portfolio,” said Cherie Spriggs, winemaker at Nyetimber since 2007. “A classic brut doesn’t have the richness or the unctuous character needed to successfully pair with dessert. Nyetimber Demi-Sec was deliberately crafted to complement a range of fare, from classic pastries to rice pudding to Panettone.”  

Nyetimber has repeatedly been celebrated as a pioneer in English Sparkling Wine.

Founded in 1988, Nyetimber was the very first English sparkling wine to produce wines made exclusively from the three varieties celebrated in Champagne: Chardonnay, Pinot Noir and Pinot Meunier. 

Nyetimber’s Classic Cuvee 2003 was the first English sparkling wine to achieve recognition on the global stage, receiving the “Champion of Worldwide Sparkling Wines” trophy at Italy’s Bollicine del Mondo in 2009, finishing ahead of thirteen wines from Champagne.

Nyetimber Demi-Sec, like all wines made at the West Sussex winery, is created from 100 percent of estate-grown grapes, allowing owner Eric Heerema and winemaker Cherie Spriggs to guide the grapes through the complete process, from viticulture to vinification to cellaring. 

Tasting Notes -> Light golden hues illuminate this delicately effervescent wine. Aromas of pure lemon and Acacia honey are accented by a hint of tangerine. The palate of lemon curd is underlined by crisp acidity and purity, with lots of minerality on the finish.

About Nyetimber

Vines were first planted at Nyetimber in 1988.  Since acquiring the Sussex estate in 2006, Eric Heerema has been committed to investing in the very best technology to produce wines of Grand Marque standard.  

Nyetimber accolades include three times winner of the “best worldwide sparkling wine’ at the IWSC competition as well as ‘Champion of the Worldwide Sparkling Wines 2009” at the Bollicine del Mondo in Italy for the 2003 Classic Cuvée, putting it ahead of 13 champagnes. 

Nyetimber produces wines that are individual, complex and packed with flavour. The brand is the first in England to grow only the types of grapes allowed in the champagne region: Chardonnay, Pinot Noir and Pinot Meunier.

All grapes used in Nyetimber wines are grown from the Nyetimber Estate on the South Downs, where the vineyards have a terroir that is ideal for sparkling wine. This part of Southern England shares conditions with the Champagne region in France; the chalk seam that supplies Nyetimber grapes with the perfectconditions to flourish is the same geological structure as in France, dipping down under the Channel and reappearing under the South Downs in England. The Nyetimber Estate has 400 acres under vine.

All of Nyetimber’s grapes are picked by hand and each section of each vineyard is picked and processed in separate batches. These are then pressed and stored in separate stainless steel tanks, which allows winemaker, Cherie Spriggs, as much control and flexibility as possible when she comes to blend the wines.

Eric Heerema has been committed to sourcing the latest technology to achieve a clear quality improvement, including investing in the very best Coquard presses, capable of exerting the gentlest of pressing pressure; so ensuring the optimum balance of concentration and character is retained in the grape juice.

Nyetimber wines undergo the same secondary in bottle fermentation as Champagne, spending as much time as they need on lees. In many cases this is greater than three years, in order to develop the complexity, elegance and freshness of the wines.


Original source: Company Release