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 Cruickshank’s 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.