Nyetimber’s artisan approach to Harvest 2023

Nyetimber’s Owner and CEO, Eric Heerema’s unique and ardent ethos is encapsulated in how the brand embarks on harvest and winemaking with an artisan approach, meticulous attention to detail, and complete devotion to only producing sparkling wine of the finest quality.

Nyetimber uses only 100% estate-owned and grown grapes from its eleven vineyards across West Sussex, Hampshire, and Kent, meaning the award-winning producer can adapt and adjust its vines throughout the year. During harvest, the team at Nyetimber will carefully pick its grapes by hand, row by row, parcel by parcel, before emptying the fruit into small crates to prevent the grapes from being crushed. Each parcel will then be transported, pressed, and fermented separately, leading to over a hundred blending components.

Head Winemaker Cherie Spriggs and Brad appreciate that each small parcel has a different flavour expression, and by harvesting the vines in each parcel separately, they can give everything the ability to showcase its optimum quality. It is then how they might be able to locate what could become the next 1086 by Nyetimber vintage, which includes grapes selected only from Nyetimber’s finest parcels.

Nyetimber crafts its wines according to the traditional method, and Cherie and Brad have complete control over quality, tasting every element through development. Since joining Nyetimber in 2007, the husband-and-wife duo have built a wealth of experience, with each vintage presenting something new. Creating the finest sparkling wines at Nyetimber is a long process. It can take up to a decade from harvest to release, so Cherie and Brad are primarily driven by the art of refinement and becoming masters of what they do. A mindset that, combined with Eric Heerema’s vision of becoming a global British luxury brand, subsequently leads Nyetimber to believe the best is yet to come.