Seasonal Recipe: Elderflower Champagne
Gladwin Family Elderflower Champagne Recipe The heady aroma of elderflower along the hedgerows means one thing: it’s time for fermenting. A lot of Elderflower Champagne recipes use wine yeast to produce a full bottle fermentation and 8-10% alcohol. This old fashioned country recipe relies on the natural yeasts of the flower heads and should produce…
New Vintage: Nutty 2018
New Release: Nutty Vintage Brut 2018 From the unforgettable summer of 2018 we are at last releasing our Nutty Vintage, Classic Method sparkling wine. Made from estate grown Chardonnay, Pinot Noir and Pinot Blancs, the ‘Eighteen’ has a rich golden colour, fine bubbles, gentle almond and green apple on the palate, with a zesty citrus…
Jubilee in the Vines
Raise a glass with us at Nutbourne The vineyard is looking terrific and we will be getting the bunting out to celebrate the Platinum Jubilee this week, opening the Nutty Bar to serve fine English wines with Gregory’s delicious Amberley Beef burgers, straight from the vinewood oven, in fresh buns, finished with Nutbourne tomato relish.…
Jubilee Recipe: Berroffee Pie
Berroffee Pie Our special Jubilee take on a classic Banoffee pie uses red and blue berries with white cream. Easy to make, hugely indulgent and just the way to celebrate 70 years of her Majesty’s reign. The original recipe was created at The Hungry Monk Restaurant in East Sussex in the early 1970’s. We have…
New Tour & Tasting Dates
Two New Dates in our Tour Calendar Due to popular demand we’ve added two new dates to our tour calendar: Saturday 18th June and Saturday 27th August, with tours starting at 2:30pm. The tours of the vineyard an winery are led by either Peter Gladwin, the vineyard co-owner or Robin, our Cellar Manager. They will…
Natural Packaging
Delivering Sustainably As the appetite for online shopping grows ever more popular, we have been looking for ways to make this aspect of our business as sustainable as possible. Not only do we use boxes and packaging made from recycled cardboard, but the packing material around the wine bottles is shredded prunings from the Nutbourne…
Seasonal Recipe: Salmon Trout Gravadlax
Salmon Trout Gravadlax We have a long standing tradition of curing a whole Salmon or Sea Trout two or three times a year and then serving it at family feasts and celebrations. Although a large fish is an extravagance, gravadlax goes a surprisingly long way. You need a few days of curing but there is…
Picnics at the Vineyard
Picnic in the Vines Our popular picnics are back for Summer 2022. From 21st April we will offer picnic boxes packed with delicious dishes and seasonal Sussex produce from our family farm and kitchens. Explore the vineyard and feast amongst the vines at one of our idyllic picnic spots throughout the estate, including our wildflower…
Special Offer on Bacchus
Special Offer on Bacchus 2019 We’re offering a special deal of £12.50 a bottle on our wine of the month, Nutbourne Bacchus. An outstanding dry white wine, it is crisp, fresh and enticing, made from 100% Bacchus grapes. A pronounced distinctive elderflower bouquet is followed by delicate gooseberries and a botanical aromatic finish. Bacchus is…
Seasonal Recipe: Wild Garlic Pesto
Wild Garlic Pesto The first signs of Spring are at last here – the countryside speckled with yellow primroses and wild daffodils; birds singing their welcome to a new season; a touch of warmth in the sunshine and an abundance of Wild Garlic growing on steep banks along shady country lanes. This is a foragers…
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