The base wine was blended from components which were aged on lees for up to five years. The base wine underwent secondary fermentation to produce this complex structured Brut Cuvee. Vineyard: This wine is produced from vineyards in the Marlborough and Hawke’s Bay regions of New Zealand. The soils are ancient river beds with free draining stony soils and clay loams.

 creamy peach ripeness combines with complex brioche, nutty notes and lemon, beautifully balanced, finishing clean and dry. Variety 50% Chardonnay, 50% Pinot Noir Colour Lemon hued warm gold colour. Aroma Creamy rich nose with a hint of toast, hazelnut and citrus.