Nyetimber; Fabulous English Fizz


So we’ve been looking (and tasting!) for a fabulous English sparkling wine for a while now, there are some wonderful ones to choose from- and lots that rival some of the best French Champagnes too! But I think we have a winner… Nyetimber! Nyetimber’s single aim is to make premium sparkling wine that could rival Champagne, and it really does. Based in West Sussex and Hampshire, Nyetimber is now the largest vineyard in the UK, with 438 acres under vine and the only one to produce premium sparkling wine from estate-grown fruit.

Across eight separate sites, Nyetimber are the first wine producers to exclusively grow the classic Champagne mix of chardonnay, pinot noir and pinot meunier grapes. Each vineyard are deliberately selected to be south-facing and much like in Champagne, their location provides the perfect green sand and chalky soil the grapes flourish in. Prior to harvest, the grapes are tasted to ensure best flavour development before picking. Every single grape is picked by hand ensuring only top rated grapes are selected. Founded in 1988, they are already regarded as one of the best English wine producers.

They have a great range of sparklers but we have chosen our two favourites to add to our list. They are also available by the glass to if you just want a little tipple…

Demi – Sec

This superb sparkling wine is the first of its kind: a truly English interpretation of the classic off-dry Champagne style. Treading the fine line between sweetness and freshness, this wine is at once crisp, citric, elegant, refreshing and satisfyingly rich, with lemon, mineral and honey aromas perfectly complementing the palate. A great aperitif, especially if you are partial to a sweeter Prosecco, and also wonderful with light, fruity dessert and even light cheese.


Blanc de Blancs 2007

A lovely bright straw yellow colour with hints of green and a fine bead with delicate mousse. On the nose powerful aromas of lemon and baked apple, jasmine, butter and vanilla with hints of caramel and marzipan. There is a clean fresh green apple on the palate quickly followed by classic Chardonnay characters of baked lemon and minerals. The mousse is soft and gives a lovely delicacy to the wine. The long finish is buttery and toasty – a sophisticated and elegant wine.


I could go on, but the best thing is to come and try it for yourselves!


An Introduction to Deutz Champagne


Last Friday I had the pleasure of meeting Etienne Defosse from Deutz for a little pre lunch Champagne tasting, I would quite like all Friday mornings to start like this from now on. We have listed some of the Deutz Champagnes for a while now but I do always love an excuse to revisit some of our favourites and also so sample the rest of the exquisite range.

Situated in Aÿ in the Champagne region of France, Deutz are now represented by Jean Lallier, sixth generation descendant of founder William Deutz. Deutz are one of the oldest members of Champagne’s prestigious Grandes Marques houses. Since being founded in 1838, they have been producing champagne full of elegance, finesse and complexity.

Only the top rated grapes are selected from the 275 acres of vineyards in the finest curs of Champagne and then slowly and carefully aged in the chalk-walled cellars far beneath the historic village of Aÿ. Today, this house merges tradition and technology to create elegant Champagne in the timeless Deutz style, handed down through five generations.

Deutz Brut Classic (Pictured Left)

The nose of the Brut Classic holds fruit characteristics including peach, apricot and lemon zest, whilst the palate is full of biscuit and honey which, when combined with the exceptionally fine mousse, gives the wine great balance and poise. This is a great reminder as to how good good Champagne is, we are listing this by the glass as well as by the bottle so there’s no excuse not to try it.

Deutz Blanc de Blanc 2007 (In the Centre)

Bright yet pale in colour, the nose is mineral in character with notes of wet stones followed by white flowers, honey and almonds. The palate is smoothly textured but with crisp acidity leading to an elegant and long-lasting finish. This is a fabulous food wine, especially with the lighter, fresher flavours of Spring.

Deutz Rose (Pictured Right)

The colour is deep and beguiling, with the nose equally impressive, its fruit character dominated by cherry, blackberry and the forest-floor. The palate is amazingly poised and elegant, all of its latent red fruit personality perfectly balanced by a lively and refreshing fizz. We love this, as did everybody who joined us for Valentine’s Day!

Marmalade On Toast

At the restaurant we have a love of all things Chase, so when they brought out the Chase Marmalade Vodka we were first in the queue for a bottle. It lives up to all the hype, award winning Chase Vodka marinated with finest Seville orange marmalade, it has a naturally rich bittersweet flavour but the question was how do we serve it to our customers? So we put our heads (and tastebuds) together and came up with this….
1 shot Chase Marmalade Vodka
1/2 shot Gingerbread Liqueur
2 Shots Blood Orange Juice
Dash of Lemon Juice
Garnish the Martini glass rim with Gingerbread Crumbs.
Shake all the ingredients with lots of Ice and strain into a Martini Glass.
Served with flamed Orange peel.

“There is no bad whiskey. There are only some whiskeys that aren’t as good as others.”

Artists Blend

And here and two great new additions to our Digestif List.

First The Great King Street blended scotch whisky. For this whisky Great King Street only use very highest quality single grain. The blend is made up of a Lowland Grain Whisky, Northern Highland Single Malt and a Speyside Single Malt matured mostly in a First Fill American Oak Barrel. Creating a rich fruit and malty taste with lovely hints of vanilla.

Next, we have the Japanese Nikka Whisky “Yoichi”, this 10 year old single malt from Nikka’s beautiful Yoichi distillery in Hokkaido, it is made with the same methods as Scotland by using a particular type of still and matured in the finest wood Nikka whisky can find. It is charmingly peaty and bottle at 45% abv for a bit more strength.

Vodka? Made from Milk?

Black Cow Vodka

West Dorset dairy farmer, Jason Barber, invented Black Cow Vodka after learning about the Tuva, a nomadic Siberian tribe, who for many centuries have been distilling Araka vodka made from fermented mares’ milk. Keen to diversify the produce from his 250 strong dairy herd, he set about the challenge of producing a vodka using the milk from his own cows.

Black Cow is the world’s first pure milk vodka, made entirely from the milk of the grass grazed cows at Barber’s farm, Seaborough Manor, which Jason took over from his father in 2000.  It was launched in May 2012 and is made from the same milk that is used to make Barber’s 1833 cheddar, winner of the World Cheese Awards Cheddar Trophy 2012.  The milk is separated into curds and whey. The curds are used to make the cheese; the whey is fermented into a beer using special yeast that converts the milk sugar into alcohol. The milk beer is then distilled, specially blended, triple filtered and finished.  The vodka is then hand bottled.  Every batch makes around 3,000 bottles.

Crisp and fresh in character with a soft finish and creamy texture, this is our new standard for a pre-prandial Vodka and Tonic.


Black Cow Vodka