Balvonie Marlborough Prosecco Methode Traditionnelle 2023 $35

New Zealand’s first Prosecco (despite the Italians not being happy about it, we can keep calling it that for the foreseeable future) is being made by the McLauchlan family from their vineyard in Rapaura, Blenheim. They’ve been growing Glera grapes on their family farm for a few years and now they’re finally able to show off the bottles. Just 1700 bottles of this apple and lemon-laced lovely were produced, so it’d pay to get in quickly. Deliciously dry, scented with summer flowers, creamy, biscuity notes and zesty citrus to finish.

It’s Prosecco in name and grape only, because unlike in Italy, where this sparkling style is made using the Charmat method (where the wine goes through its secondary fermentation for the fizz in pressurized stainless steel tanks), The McLauchlan’s have opted to use the traditional method of in-bottle fermentation which means it has higher atmospheric pressure than classic Prosecco. So it’s a lot ‘fizzier’ than the Italian examples, but clean, crisp and ultra-sippable also.

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