Awatere River Marlborough Méthode Traditionnelle NV

Awatere River Marlborough Méthode Traditionnelle NV"A blend of Chardonnay, Pinot Noir and Pinot Meunier. The wine spends one year in bottle on the yeast lees after primary fermentation. Creamy textured wine with the aroma of fresh baked bread, ginger, toast and hazelnut. Mellow wine with a good balance between subtle sweetness and tangy acidity" Bob Campbell, Master of Wine, Real Review, Jul 2023 "It's elegantly complex on the nose, showing golden apple, apricot, oatmeal and savoury pastry aromas with

"A blend of Chardonnay, Pinot Noir and Pinot Meunier. The wine spends one year in bottle on the yeast lees after primary fermentation. Creamy-textured wine with the aroma of fresh baked bread, ginger, toast and hazelnut. Mellow wine with a good balance between subtle sweetness and tangy acidity" Bob Campbell, Master of Wine, Real Review, Jul 2023

"It's elegantly complex on the nose, showing golden apple, apricot, oatmeal and savoury pastry aromas with a gorgeous yeasty undertone. The palate displays excellent weight and richly textured mouthfeel, wonderfully supported by beautifully pitched acidity, finishing impressively long and seductive" Sam Kim, Wine Orbit, Jul 2023

"Classic bouquet of citrus and white fleshed fruit, there’s a fine leesy quality with an autolysis layer of fresh bread, a touch of oatmeal and toast. Lemon and white peach dominate the core fruit bouquet and flavours. Crisp, salivating, refreshing and dry with a balanced even and dry finish. Best enjoyment from day of purchase through 2027+" Cameron Douglas, Master Sommelier, Jul 2023

Aromas of fresh berry with hints of ripe white peach and toasted hazelnuts. The palate is fresh and vibrant with beautiful delicate forest berry characters that linger to an elegant finish.

Chardonnay, Pinot Noir and Pinot Meunier sourced from a selection of our premium vineyards across Marlborough’s Wairau and Awatere valleys.

The grapes are harvested early in the season while the natural acidity is high. Each variety is harvested and fermented separately, and undergoes full malolactic fermentation to mellow the acidity,soften the palate and provide flavour complexity. The base wines mature on the yeast from primary ferment for six months before blending. Then there is the second ferment in the bottle followed by a year on the yeast lees before disgorging. This time on lees is crucial to allow the yeast cells to break down and release their goodness back into the wine.