Following on from yesterday’s examination of mildew, today our Wine Director Mark Pardoe MW reflects on the fashion for whole-bunch When it came to harvest time in 2016, I wonder how many producers in Burgundy pushed their hats back on their heads and shook their heads in weary disbelief. After the litany of the year’s […]

As January’s en primeur offering approaches, our team is back on British soil. Here, our Wine Director Mark Pardoe MW offers insight on one of the key factors affecting Burgundy 2016 It is an unvarying truth that, when assessing a new vintage in a series of intensive in situ tastings, one or two themes emerge […]

As much of the country is dusted with snow, something else is settling in the tanks at Nyetimber. In his final post for 2017, winemaker Brad Greatrix follows the festive season in the winery Most of our tanks have now finished their fermentation processes and are starting a slow, natural clarification by settling. We’ll be […]

In our books, smoked salmon is as essential at Christmas as Champagne (perhaps using a slightly liberal definition of “essential”). While delicious on its own, our Head Chef Stewart Turner’s terrine – as easy as it is impressive – might just be the ultimate dinner party starter Smoked salmon is synonymous with Christmas for me, […]