This méthode traditionelle (the same method of making Champagne) is a regional blend of Hawke’s Bay and Marlborough Pinot Noir, Chardonnay and Pinot Meunier that’s been disgorged after a minimum of 18 months on its yeast lees (the residue leftover from the ferment). These guys have been making high-end sparkling wine since aeons ago, and they know how to craft bright, citrusy, slightly dry, nutty fizz with creamy harmony, vibrancy and depth. It’s jaw-droppingly good with Nadia’s Gooey Baked Camembert.
