We had the pleasure of speaking with Cherie Spriggs, Head Winemaker at Nyetimber, following an extraordinary milestone for English wine. Nyetimber’s Blanc de Blancs 2016 Magnum was crowned Champion Sparkling Wine of the World at the International Wine Challenge 2025, with Cherie herself named Sparkling Winemaker of the Year for the second time. She shares insights into this remarkable achievement, sustainable winemaking, and what makes Nyetimber truly world-class.
Cherie, huge congratulations to you and the team — Nyetimber Blanc de Blancs 2016 Magnum has just been crowned Champion Sparkling Wine of the World by the International Wine Challenge, and you yourself were crowned Sparkling Winemaker of the Year for the second time. How does it feel to achieve such a historic milestone for English wine?
I am incredibly honoured to have won both of the awards and am definitely still feeling the glow.
The IWC really is the Oscars of the wine world, so this is amazing recognition for Nyetimber and of course England as a whole.
Everything we do here is in pursuit of quality, and awards such as these give well-earned recognition for the incredible and tireless efforts of the whole team at Nyetimber.
The Champion Sparkling Wine award is very special as Blanc de Blancs is very close to our hearts. It was the first wine to have ever been created at Nyetimber, and the very first vintage (a 1992 which was released in 1996) astonished people back then with its quality – at a time when many hadn’t even heard of English sparkling wine.
Two decades on, it’s wonderful to still be winning top awards with this wine.
Furthermore, as the only woman to have ever won Sparkling Winemaker of the Year, I hope that my award helps to inspire other women who are pursuing careers within the English wine industry.
Can you tell us a little about the vineyards? What role do the chalk and greensand soils, and the South Downs climate, play in shaping the character of Nyetimber wines?
We currently have around 430 hectares under vine, which is split into eleven vineyards: six in West Sussex, two in Hampshire and three in Kent. We take meticulous care when it comes to selecting our vineyards, as each one must feature the exact elements that we believe are necessary for producing exceptional wines: being south facing, sheltered from coastal weather, and consisting of the chalk or greensand soils that you mention.
The reason these soils are so renowned in the world of sparkling wine is because they are mineral-rich and free-draining soils, therefore allowing the vines to thrive.
They are particularly well adapted to Pinot Noir, Pinot Meunier and Chardonnay – the three grape varieties that we grow across our vineyards.
Nyetimber’s reputation was built on greensand – the main soil type in our West Sussex vineyards. Free-draining and perfectly suited to our vines, greensand lends a generous, rounded fruit character to our sparkling wines. Chalky soil is considered the classic foundation of sparkling wine. A beautiful limestone soil, it is particularly well suited for producing grapes with refreshing acidity. Our wines made from chalky soil have a pure, delicate floral note and elegant minerality.
What do you think sets Nyetimber apart from other sparkling wines on the world stage? Why do you think it stood out so strongly to the judges at the IWC?
One of the most important aspects of our approach to winemaking is that we only make wines from 100% Estate-owned fruit.
This means that every grape that goes into every bottle of Nyetimber is grown and owned by us; we don’t buy any grapes, nor do we sell any.
This is quite rare in the world of sparkling wine, and we see it as the only way to have complete control over every step of the process.
Our wines have won a plethora of awards over the years, and ultimately they stand out due to their exceptional quality. We achieve this through meticulous precision and a lot of hard work; from hand picking our grapes at harvest, to using a very gentle pressing method, and ageing our wines for extended periods on lees (longer than many Champagne brands).
All of this results in outstanding wines with a distinguished fresh, fruit character and elegance, complexity and balance.
This is what really helps us to stand out in awards and tastings.
For those enjoying Nyetimber at home or in restaurants, which dishes do you think pair beautifully with your wines? Do you have any favourite pairings?
Our wines are actually designed to be paired with food, and we craft them with pairing in mind. The recommended pairing depends on the wine itself, as we have seven in our range and each one offers a different character.
Our Classic Cuvee Multi-Vintage – the wine that many people get to know Nyetimber by – is best enjoyed alongside seafood such as smoked salmon and oysters, or green vegetables such as asparagus. Blanc de Blancs 2017 – our current vintage, composed entirely of Chardonnay grapes – offers delicate brioche and vanilla characters, balanced by a crisp acidity, making it an impeccable match for savoury starters such as a light crab salad or a simply grilled Dover sole.
We also have a fantastic wine for light desserts, Cuvee Chérie Multi-Vintage. Nyetimber was actually the first British producer to release the slightly sweeter demi-sec style, offering a delicate honeyed notes and vibrant citrus undertones of lemon and tangerine. This makes it a delicious pairing with it light, fruit-based desserts such as berry tarts, or even fragrant Asian dishes.
For those looking for a wine for a really special meal, I would recommend our 1086 by Nyetimber prestige cuvées. These are the pinnacle of our winemaking, made only from the finest parcels of the best vintages. The white variant pairs exquisitely with delicacies such as lobster, scallops, and caviar, while the rosé complements veal carpaccio, duck, and langoustine.
Sustainability is increasingly important in winemaking. How does Nyetimber approach sustainable practices, both in the vineyard and the winery?
Nyetimber vineyards are managed with a low-input, minimal-intervention philosophy.
Wherever possible, we prioritise natural methods to support vine and soil health, using science and technology – such as drones, insect monitoring, and weather modelling – to guide decision-making and reduce impact.
We are a founding member of Sustainable Wines of Great Britain and work with respected research bodies and a consortium of UK growers to explore ways to increase productivity and reduce dependence on chemicals. We are also members of LEAF (Linking Environment and Farming), participants in the Sustainable Farming Incentive, and Red Tractor Certified.
English wine has grown enormously in the last two decades. Where do you see it heading in the next 10 years, and what role will Nyetimber play in that story?
It’s very hard to predict what the next 10 years will bring, but at Nyetimber we believe the future is bright! More and more people are selecting English sparkling wine as their sparkling wine of choice, and as we continue to focus on educating consumers about the quality that our wines offer, we’ll see increasing numbers of advocates to our brand and the category as a whole.
Of course, there is still a big job to be done to win over hearts and minds – particularly internationally – but if we remain laser-focused on quality in our vineyards and at our winery, then that sets strong foundations to continue driving awareness. We also place great importance on building brand awareness via marketing, sponsorships and partnerships, such as Team GB in 2024 and England Rugby and British Cycling who came on board this year. We have also got a strong presence in the British summer calendar, activating at events such as Henley Royal Regatta and the Queen’s Tennis Championships. The more of this sort of activity we do, the more we will reach people with our wines; and once they’ve had a sip, they often want to come back for more!
Harvest has recently taken place. Based on what you’ve seen so far, what kind of year do you think it will be for Nyetimber wines?
This year’s growing conditions were very favourable for the region, with a warm and sunny spring and then a hot and dry June. The quality of the vintage is looking very promising, and we may even be looking at similar quality levels to 2018 which was a record-breaking harvest.
We also anticipate that this could be a year when we make some of our vintage-dated wines such as Blanc de Blancs, Tillington Single Vineyard, and our 1086 by Nyetimber prestige cuvées. We cannot be certain until we begin the process of tasting, but from what we’ve seen thus far, we’re feeling optimistic.
Finally, since Restaurants Brighton is all about celebrating local food and drink, we’d love to know — what are some of your favourite restaurants in Brighton or Sussex, and why?
Well, I obviously have to mention some of the standout local restaurants that serve Nyetimber which I love visiting myself. Gravetye Manor in East Grinstead is a beautiful spot with fantastic Michelin-starred food; whilst Etch in Hove, headed up by the wonderful Chef Steven Edwards is also outstanding.
Chef Steven Edwards at etch. in Hove
In Brighton specifically, English’s and Riddle & Fins both serve great seafood that pairs perfectly with our wines. There are also some Sussex-based country pubs that I would recommend: the Black Horse in Amberley, The Woodcote in Graffham and The White Lion in Thakeham in particular.
English’s of Brighton