Leveret Estate IQ Premium Brut Méthode Traditionnelle NV

Leveret Estate IQ Premium Brut Méthode Traditionnelle NV"A blend of Pinot Noir, Chardonnay and Pinot Meunier aged on the lees in bottle for at least 18 months. An intriguing blends of tree fruit, peach, nectarine and savoury cashew nut and baguette crust. A soft textured wine that offers delicious drinking" Bob Campbell, Master of Wine, Real Review, Mar 2022 Mid straw in colour. A fine and long lasting mousse. Aromas of stone fruit and strawberry surrounded by complex yeast derived characters of biscuit

"A blend of Pinot Noir, Chardonnay and Pinot Meunier aged on the lees in bottle for at least 18 months. An intriguing blends of tree fruit, peach, nectarine and savoury cashew nut and baguette crust. A soft-textured wine that offers delicious drinking" Bob Campbell, Master of Wine, Real Review, Mar 2022

Mid straw in colour. A fine and long lasting mousse. Aromas of stone fruit and strawberry surrounded by complex yeast derived characters of biscuit and shortcake. The palate shows great balance and a fine structure with a lovely freshness. The mousse provides a mouth filling creamy texture. On the palate there is stonefruit, citrus – mandarin and orange blossom – with an undercurrent of vanilla and strawberry. Recommended for drinking now but may be cellared for up to 2 years. 

The grapes for this wine were 100% grown in Hawkes Bay and are mainly from our Riverview vineyard on the southern terraces of the Ngaruroro River in Hawkes Bay. This stony site consistently provides the winery with Chardonnay, Pinot Noir and Pinot Meunier for our Methode Traditionelle wines.

Careful monitoring of the ripening process and close proximity to the winery allow for multiple picks across the block so we can achieve the perfect ripeness and blending options. The fruit for IQ is hand harvested and whole bunch pressed. Only the free run/light press juice is used for making IQ Premium Brut.  Following de-juicing, most of the juice is tankered to our Katikati winery for fermentation in stainless steel. A small fraction is retained at our Riverview winery to be fermented in oak. Once the primary fermentation is complete the base wine is inoculated for malolactic fermentation and the lees are stirred every three weeks for up to 12 months.  The base wine is blended from the various parcels – including the oak component from Riverview – and also with reserve wine from previous vintages to ensure consistency from year to year. Base wine is tirage bottled and laid down for a minimum of 18 months before disgorging.