Brut NV
Citrus | Brioche | Finesse
Pretty lifted notes of white blossom, lemon curd, Royal Gala apples and white-fleshed stone fruit. Palate is zesty and fresh, with crunchy nashi pears and fine persistent bead. Lovely length and mouth filling richness balanced with bright acidity. The perfect aperitif.
Strict ‘Methode Traditionelle’ aged for minimum 18 months on lees. A Chardonnay dominant (63%) blend with Pinot Noir; fruit is taken from across our six vineyard sites, ensuring complexity in the base wine.

Base winemaking/blending: 100% hand-harvested, whole bunch pressed, parcels kept separate for ferment, 25% old French barriques, rest stainless, mix wild/inoculated yeast, base wines unfined

Tirage/Lees Aging: Following secondary fermentation and lees ageing for 18 months, the wine is riddled, disgorged, aged on cork and released.
Region — Central Otago
Vineyard — A diverse selection across two subregions – Bannockburn and Pisa
Vintage — NV
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Brut NV2
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