Prestige Collection Methode Traditionelle
"Crafted using traditional methods. Complex toast and citrus fruit notes leading to a creamy, fresh palate."

Reviews & Awards

4 Stars - Raymond Chan Wine Reviews

54% Pinot Noir and 46% Chardonnay, the base wine dating back to 2009, fermented to 13.0% alc., the wine spending 28-32 months on lees, and carrying 6.0 g/L dosage. Bright pale straw-yellow colour, pale on rim with moderately persistent bead. This has a very finely presented nose with good volume and presence of pure white floral fruit along with saline notes, minerals and subtle nuances of nuts. Dry to taste, this is elegantly proportioned, showing Chardonnay style. Delicate and pristine flavours of white florals, citrus fruits and sea-side notes are enlivened by very fine effervescence and lacy acidity. Soft, fine textures provide a very smooth, flowing line, the flavours uncomplicated and youthfully undeveloped. The wine has a light, refined nutty finish with a suggestion of bread and yeast. This is an elegant, uncomplicated, sparkling wine with a soft, refreshing flavour and mouthfeel. Serve as an aperitif and with shellfish over the next 2+ years. 17.0/20 Nov 2012

Raymond Chan Wine Reviews 17.5/20 points

Regional Characteristics

Winemaker's Intention

Hawke’s Bay has a long history of being able to produce many styles of wine to a very high quality. Sparkling wine is no exception with some of the finest examples yet produced in New Zealand coming from this region. With a non-vintage blend of Chardonnay and Pinot Noir, we are looking to deliver a consistent taste and flavour profile. We are looking for the wine to display freshness and purity on the nose, with only a hint of the bready complexity that will unfold on the palate. With the use of base wine beginning from the 2008 vintage and extended bottle aging sur-lie, we are encouraging the secondary and tertiary flavours that are critical in the production of wine that is intended to match the great sparkling wines of the world in flavour, intensity, complexity and length.