New Zealand Sparkling Wines

VINEYARD Harvested out of the lower Awatere Valley in Marlborough. VINIFICATION 50% whole bunch pressed to preserve aromatics, it was then fermented cool in stainless steel and allowed to sit on lees for an extended period to develop body and texture. APPEARANCE Pale straw in colour. BOUQUET A vibrant bouquet displaying classic passion fruit and gooseberries with a hint of flintiness. PALATE A broad and luscious palate exhibiting citrus tones with a backbone of crisp acidity. CELLARING It is ready to drink now and is best served slightly chilled. SERVING TEMPERATURE 14-16oC FOOD ACCOMPANIMENTS A platter of icey cold raw oysters. Fresh crayfish cooked on the BBQ served with buttered crusty bread and a crisp green salad.

Strawberry notes dance across a creamy palate of soft summer fruits with a vibrant citrus finish. A benchmark Central Otago sparkling rosé from fastidious producers, this is just disgorged and beautifully fresh.

The nose displays depth and elegance with subtle hints of sea shell and citrus. A captivating long fine palate with flavours of citrus and brioche enhanced by toasty, nutty and yeasty notes, leading a long crisp brut finish. Akarua Vintage Brut 2011 is a wine of character and complexity.

Consisting predominantly of Chardonnay blended with Pinot Noir this Méthode Traditionnelle was made to exacting standards using time-honoured techniques. Adapting the Méthode Marlborough stringent criteria, it was carefully crafted from our own fine Marlborough grapes, skilfully blended, twice fermented and aged on lees for at least 18 months. A hint of yeastiness and huge acid backbone linger behind abundant wild lemon and citrus fruit aromas. This is followed by a voluptuously long-lasting and creamy finish. This wine boasts a silkily sparkling texture and fine, persistent mousse. ABV: 12.5%

A true Methode Traditionnelle, this Sparkling Rosé is made from 100% Pinot Noir grapes. A subtle pink colour, Cecilia Rosé is a complex but elegant Rosé. Dry, crisp and refreshing it is shows an array of wild summer fruits, such as ripe strawberries and raspberries. The focused acids lead to a mouthwatering fruit finish. The bubbles enhance the aromas on the palate making this a very fitting drink for the summer months which is equally delicious throughout the rest of the year.

The wine shows delicate quince, peach and apricot fruit on the nose, matched with toasted brioche on the palate from the extended (26 month) tirage time. A lower dosage balances with the the fresh acidity, making it a perfect apertitif style of sparkling wine.

For over 25 years Daniel Le Brun has been dedicated to crafting the finest quality methode traditionnelle wines available in NZ. The adherence to traditional champagne making techniques since the winery's inception has enabled Daniel Le Brun to become one of New Zealand's most respected methode traditionnelle wine labels, recognised for its superb distinctive style and character. It's this fusion of French tradition and Kiwi ingenuity that creates the distinctive taste of Daniel Le Brun Methode Traditionnelle. We aim to create something unique from the best of both worlds. Which is what we mean when we say DANIEL LE BRUN is Kiwi Savoir Faire.

Aromas of fresh biscuit, pine-nut and creamy complexities combined with rich bright Pinot Noir fruit citrus aromas of almost nectarine and grapefruit. The complete palate demonstrates richness from the Pinot Noir balanced by fresh youthful acidity from the Chardonnay, leaving a creamy mouth-feel and persistent finish.

Deutz Marlborough Cuvée is the result of the historic partnership in 1988 with the prestigious House of Deutz in Champagne. This exquisite méthode traditionnelle marries the best of Marlborough grown New Zealand grapes with traditional French Champagne making techniques, resulting in an award winning elegant cuvée and establishing a benchmark for New Zealand wine excellence.

Deutz Marlborough Cuvee Rose: Elegant, sophisticated, and - like catching an eye across a crowded room - there's a certain je ne sais quoi within its rich cherry hue. That seductive first sip creates a memorable impression, with all the innocence of fresh berry fruit - but the longer you linger, the deeper you fall, as a frisson of brioche tumbles into rich biscuit complexity.

Lindauer is full on the palate with a pleasant, steady mousse and elegant aroma. The yeasty and toasty bouquet show excellent maturity from prolonged bottle maturation on lees. The palate is crisp, complex and well balanced, with a full fl avour and lasting taste. Drinking beautifully upon release Lindauer Brut NV is designed to be enjoyed young. Lindauer Brut is a dry style, versatile bottlefermented sparkling wine that can be served as an aperitif or with any style of food.

TASTING NOTES: Dazzling pink in colour, this wine will entice the senses with a delightful floral bouquet and a fresh lingering taste of sweet berries. DESCRIPTION: Color: Dazzling pink in colour, as a result of a dash of Pinotage grapes Aromas: A delightful floral bouquet, muscat and citrus blossom with hints of sweet berries. Palate: Fresh lingering sweet berries with hints of citrus and floral notes. CELLARING: Lindauer Enlighten Moscato Rosé is designed to be enjoyed upon release and is best whilst the fruit flavours are fresh and vibrant. HARVEST NOTES: Gisbornes early, long and sunny growing season is perfect for growing the aromatic Muscat grapes used in this wine. Early ripening captures the acidity and distinctive freshness of cool climate growing conditions. Later harvested fruit provided the aromatic intensity. FERMENTATION NOTES: Early White Muscat and Dr Hogg Muscat, with a dash of Pinotage. Grapes were harvested at an optimum balance between fruit, flavour, acidity and sweetness. The juice was fermented slowly in stainless steel, using a number of aromatic yeasts at moderated temperatures to retain the very distinctive varietal characters.