The production of our vintage sparkling wine starts in Central Otago where grapes grown on our family’s vineyard are carefully handpicked, pressed before going through 100% malolactic fermentation at our winemaker Debra Cruickshank’s Bannockburn winery.
From there the base wine is sent to the Le Brun family at No1 Family Estate in Marlborough and pioneers of Méthode Traditionelle in New Zealand for 40 years.
No1 Family Estate makes bubbles the méthode 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%
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.