This Methode Traditionnelle is a skilful blend of Chardonnay 78% and Pinot Noir 22%. The fruit was grown on our River Terrace block; hand harvested at 20 Brix on the 20th and 24th March 2009, and gently pressed to extract juice of the highest quality. The juice was cold settled until clear and bright then transferred to a tank for fermentation. The resulting base wine was clean and neutral wine with just 10% alcohol. This base wine was bottled and a small amount of yeast and sugar added to initiate the secondary bottle fermentation which created the fine bubbles and a further 2% alcohol.
The wine was left on the resulting yeast lees for an extended period of 6 years imparting complex yeast notes and mouthfeel. Disgorging and labeling was completed in November 2015.
Residual sugar 6g/L
Titratable acidity 8.1g/L
A stylish and elegant wine of distinction. Pale straw in colour with a persistant fine bead and decadent creamy mousse. Wonderful aromas of yeasty brioche, baked apple and subtle citrus notes. The palate offers both textural richness and freshness as complex yeast flavours meld with fruit and finely balanced mineral acidity creating a sophisticated lingering finish.
“Chardonnay dominant (78%) Methode with plenty of bready yeast autolysis character combined with toasty fruit and citrus characters. A bone/dry style that displays appealing green apple and brioche flavours on the finish. Quite fresh yet showing some appealing bottle development.”
93/100, Bob Campbell Master of Wine, December 2015
“This is one of the best New Zealand sparkling wines I have ever tasted. I can still recall its delicious fresh bakery and zesty fruit flavours.” Joelle Thomson, drinksbiz, June/July issue 2016
“Here is a Chardonnay dominant Sparkling wine that displays all the fineness, elegance and complexity of great New Zealand Methode wines. Made from Nelson fruit sourced from their own vineyards, the resulting wine is very fine with a lovely precision and presence. The bubbles are fine and even and the aromas of brioche and the creamy mouthfeel are all classic bottle fermented characters, but this is a wine that has six years on lees contact gathering intense autolysis notes but still showing freshness and a beguiling lightness throughout its lingering dry finish.” Gold medal, New World Wine Awards Premium Selection, October 2017
$39 PER BOTTLE