Winery Nyetimber - Tillington Single Vineyard

Winery NyetimberTillington Single Vineyard

4.2
Note - 1Note - 1Note - 1Note - 1Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters consider this wine to be one of the best in the region.
The Tillington Single Vineyard of Winery Nyetimber is a sparkling wine from the region of Sussex of England.
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
In the mouth this sparkling wine is a powerful with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
The Tillington Single Vineyard of the Winery Nyetimber is in the top 5 of wines of United Kingdom and in the top 5 of wines of Sussex.

Taste structure of the Tillington Single Vineyard from the Winery Nyetimber

Light
Bold
Soft
Acidic
Gentle
Fizzy

In the mouth the Tillington Single Vineyard of Winery Nyetimber in the region of England is a powerful with a nice vivacity and a fine and pleasant bubble.

Wine flavors and olphactive analysis

Wine with microbio taste

cream, yeast

Wine with oak taste

vanilla, butter

Wine with earth taste

honey, stone

Wine with vegetal taste

chard, straw

On the nose the Tillington Single Vineyard of Winery Nyetimber in the region of England often reveals types of flavors of cream, spices or non oak and sometimes also flavors of earth, microbio or vegetal.

Details and technical informations about Winery Nyetimber's Tillington Single Vineyard.

Grape varieties
Region/Great wine region
Great wine region
Style of wine
Alcohol
12°
Allergens
Contains sulfites

Discover the grape variety: Chardonnay

The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.

Last vintages of this wine

Tillington Single Vineyard - 2013
In the top 5 of of Sussex wines
Average rating: 4.211110
Tillington Single Vineyard - 2010
In the top 5 of of Sussex wines
Average rating: 4.211110
Tillington Single Vineyard - 2009
In the top 5 of of Sussex wines
Average rating: 4.311110
Tillington Single Vineyard - 2007
In the top 5 of of Sussex wines
Average rating: 4.211110
Tillington Single Vineyard - 1998
In the top 5 of of Sussex wines
Average rating: 4.111110

The best vintages of Tillington Single Vineyard from Winery Nyetimber are 2009, 2013, 2010, 2007 and 1998.

Informations about the Winery Nyetimber

The winery offers 12 different wines.
Its wines get an average rating of 4.1.
It is in the top 3 of the best estates in the region
It is located in Sussex in the region of England

The Winery Nyetimber is one of of the world's greatest estates. It offers 10 wines for sale in the of Sussex to come and discover on site or to buy online.

Top wine England
In the top 3 of of United Kingdom wines
In the top 3 of of Sussex wines
In the top 350 of sparkling wines
In the top 6500 wines of the world

The wine region of Sussex

The wine region of Sussex is located in the region of England of United Kingdom. Wineries and vineyards like the Domaine Nyetimber or the Domaine Nyetimber produce mainly wines sparkling, white and red. The most planted grape varieties in the region of Sussex are Pinot noir, Chardonnay and Ortega, they are then used in wines in blends or as a single variety. On the nose of Sussex often reveals types of flavors of non oak, salt or lemon zest and sometimes also flavors of melon, hazelnut or grass.


The wine region of England

England, although more famous for gin and beer, has been producing wine since Roman Imperial times (100 – 400 AD). Historically the country has not been known for the quality of its winemaking, inhibited by its northerly latitude and resulting cool Climate. However the last decade or so has seen considerable progress and expansion, and increases in planting of noble Grape varieties. Significant chaptilzation to off-set the high Acidity of under-ripe grapes was once common practice but since the 1970s and particularly since the turn of the millennium natural sugar levels have increased in the Vineyard and wines have increased in quality and reputation.

News related to this wine

The Mâcon plus appellation seen by Théo et Hugo Merlin

Théo and Paul Merlin are winegrowers at the Domaine Merlin, they emphasizes the characteristics of the appellation Mâcon La Roche Vineuse. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (March 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/​​ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb​​ Find out more on our website: https://www.bourgogn ...

Chablis wines in the Hong Kong market by Debra MEIBURG

On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this minute-long clip, Debra MEIBURG discusses the position of Chablis wines in the Hong Kong market. #Chablis #PureChablis ...

Chablis wines with Joe Fattorini in The Wine Show @Home

In this first episode of a series dedicated to Chablis wines on @The Wine Show @Home, wine expert and TV host Joe Fattorini introduces the vineyards and the wines of Chablis through a tasting of three wines: a Petit Chablis, a Chablis and a Chablis Premier Cru. #PureChablis #BourgogneWines #Chablis ...

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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