Description
Reviews
MĆ©thode Traditionnelle
Michael Cooper – Michael Cooper’s Wine Buyer’s Guide – 4.5 stars
Is well worth discovering and drinking well now. Made from Pinot Noir, it was bottle-fermented and disgorged after 18 months of maturation on its yeast lees. Straw hued, it is a distinctive wine, with strong, vigorous, peachy, yeasty, toasty flavours, showing excellent complexity, and a crisp, basically dry (5 grams/litre of residual sugar), lasting finish. Good value. 4.5 stars. March 2022.
John Bartlett – The New Zealand Wine Directory
Medium golden coloured wine with the palest pink hue and a tiny fine bead. Yummy fresh warm toast, green apple and lemon citrus aromas in the nose, while on the palate there’s a crisp, zingy acidity, ripe stone-fruit & citrus flavours, and a long dry finish – very elegant / classy bubbles. “Handpicked Pinot Noir grapes are pressed and go through 100% malolactic fermentation at Debra Cruickshankās Bannockburn winery, the base wine then sent to No1 Family Estate in Marlborough for Secondary Fermentation, Riddling & Disgorgement – No wonder its so good – Highly recommend you try this.
Wine Making
The production of our vintage mĆ©thode traditionnelle wine starts in Central Otago where grapes grown on our familyās vineyard are carefully handpicked, pressed before going through 100% malolactic fermentation at our winemaker Debra Cruickshankās Bannockburn winery.
From there the base wine is sent to the Le Brun family at No1 Family Estate in Marlborough and pioneers of MĆ©thode Traditionelle in New Zealand for 40 years.
No1 Family Estate makes bubbles the meĢthode traditionelle way. First, our base wine is bottled with liqueur de tirage, before being stored horizontally in a temperature-controlled environment to achieve a thread of tiny and persistent bubbles known as a fine bead. It is this second fermentation that creates the bubbles!
It then rests on lees for 18 months before it is riddled, disgorged, capped, labelled and ready to be enjoyed!
Base Winemaker: Debra Cruickshank
Second Fermentation, Riddling & Degorgement: No1 Family Estate
pH:3.13, TA: 7.1g/L, RS: 5.08g/L Alc: 12.5%
Vegan Friendly
Pinot Noir 2015
Sam Kim – Wine Orbit – 94 points/5 stars
A beautifully maturing pinot with dried cherry, leather, earthy mushroom and dried herb nuances on the nose, followed by a seductively soothing palate that’s flowing and velvety. Gorgeously layered and complex.
Candice Chow – Raymond Chan Wine Reviews – 17/20 (85pts)
Deep, ruby-red with a light garnet sheen, lighter on edge. The nose is growing in volume with a complex range of aromas, black cherries, plums entwined with an amalgam of spice, unveiling dried herbs, preserved plums and a hint of savoury game. Medium-full bodied, aromas of black cherries, plums enriched by discreetly developed aromas of smoke, dried herbs, subtle savoury game. Cinnamon, cardamon reflected on a fine, grainy tannin line, and the mouthfeel is fresh, enlivened by mouthwatering acidity. The development is subtle and complimenting, added complexity. This is an elegant Pinot Noir with concentrated fruit of cherries and plums, subtle development and complexity.
Winemaking
The 7th Heaven Pinot Noir 2015 is crafted from 100% pinot noir grapes grown on our familyās small Bannockburn vineyard. It is a mix of clones 777, Abel and 115 that have been carefully handpicked and blended together for fermentation. 30% of the fruit was left as whole bunches to create complexity and tannins.
The grapes were basket pressed and racked to French oak barrels, 15% being new oak, for 10 months. In Spring a second natural malolactic fermentation took place before being racked and fined in February 2016.
Winemaker: Debra Cruickshank
pH: 3.72, TA: 8.3 g/L, RS: Dry Alc: 13%
Vegan Friendly
