Kumeu River Pinot Noir and Chardonnay blend together to create a deliciously dry and perfectly pink crémant. The aromas of summer sparkle from the glass, freshly picked strawberries and white stone fruit build the texture and mouth feel we really enjoy from our Kumeu Crémant.

The perfect aperitif for the festive season.

Cloudy Bay Wines first made its name with inimitable Sauvignon Blanc and has since forged a reputation for top quality wines made in a range of styles, of which Pelorus bubbly punches significantly above its weight. It’s made using the same winemaking methods as champagne, which provides this wine with its creamy, rich, flavoursome style, full body and dry finish. It is typically aged on lees for two years before the bubbly is disgorged, corked and labelled. It contains 8 grams of dosage per litre, which makes it taste dry with the balance of fresh acidity in the wine.

It offers stunning value at this price.  

One of our best selling bubblies and for great reason' this is a stunner with creamy smooth flavours and gorgeous zesty bubbles. This sparkling wine is made 100% from Chardonnay grapes grown in Hawke's Bay, which were trucked down to the northern Wairarapa winery, Matahiwi Estate, where winemaker Miles Dineen worked his magic to produce this dreamy creamy bubbly. 

This wine is made in the mould of a blanc de blancs (white of whites) champagne, using Chardonnay grapes from the Dartmoor Valley in Hawke's Bay. The wine gains its richness from lees ageing, which enhances  creaminess and yeasty aromatics. It's a deliciously lemon citrusy wine with depth, complexity and character - outstanding value at the  price.

As if Lake Wanaka isn't enough of an allure to drink this beautiful bubbly, made from grapes grown in the vicinity, the flavours of this crisp lemony sparkling wine are outstanding. 

Winemakers Sarah-Kate and Dan Dineen describe the flavours in this sparkling wine as "Lemon blossom, brioche and biscuit with hints of almond nuttiness."
They make the base wine from Chardonnay and Pinot Noir, blending the current season wine with a portion of the previous vintage’s bubbly base, matured for an extra 12 months in oak. They add 15% of reserve wine from back vintages, dating back to 2004 to produce complex assemblage, pure and persistent with hints of nuttiness and biscuit. After tirage and secondary fermentation in bottle, the wine is aged on yeast lees for a further 12 to 18 months prior to riddling and disgorging.

VITICULTURE Selected from some of Hawke's Bay's finest vineyards, this sparkling wine was partially fermented in French oak barrels for 15 months for complexity of character. Central to the success of New Zealand as a world-renowned wine growing region is the temperate maritime climate and the freedraining alluvial soils. Cool nights and warm days retain acidity which lends freshness and vibrancy to the wines, highly characteristic of New Zealand wine styles. 

WINEMAKING Pinot Gris was picked from the Mission homeblock and very gently pressed. The juice was inoculated with specially developed, aromatic yeast strains to intensify varietal character development. A portion was fermented in French oak barrel for 15 months for complexity. After blending the cuvée, the wine underwent a secondary fermentation before bottling. 

TASTING NOTES - Zesty with delicate pear and apple and fine mousse. Grown on our historic vineyard, this sparkling wine was partially fermented in French oak barrels for 15 months for complexity of character. Aromas of delicate pear and apple with a zesty palate showing lemon, lime and nutty notes. 

CELLAR POTENTIAL Enjoy now or in the next one to two years. 

WINE ANALYSIS Alcohol 12.5% pH 3.25 Acidity 6.5 g/L Residual Sugar <9 g/L

One of the best bubblies made in New Zealand, and always a vintage wine with the grapes 100% from one year and 100% Pinot Noir. Tastes dry, yeasty fresh with notes of red berry flavours in a full bodied bubbly with a long finish.
Long ageing on tirage – aka lees (decomposing yeast cells) in bottle - provides depth, body and a lingering finish. 

Winemaker Clive Jones launched Nautilus Winery's sparkling wine programme and is on a constant mission to refine these already outstanding wines, which comes through in the two different sparkling wines he makes. The rose is always a single vintage wine and expresses the depth and richness of Pinot Noir made in the traditional method of sparkling winemaking with long lees aging. This wine is super fresh flavour, has a full body and long, crisp, refreshing finish. 

Daniel le Brun is the first person to make traditional method sparkling wine (that's code for made the same way as champagne) in New Zealand. He has since sold his own brand name and created another sparkling wine company. 

This wine remains one of New Zealand's most loved and well known bubbles from Chardonnay and Pinot Noir grapes grown in Marlborough. It has extended lees aging time to gain its fresh bakery flavours and long finish. A well known wine that delivers on body, dryness, depth of flavour - and all at such a modest price. No wonder it's a fave for so many New Zealanders.

Beautiful complex sparkling wine made in the same way as champagne, only in the heart of the Wairarapa. This is one of our staff faves and we eagerly await its return in store - with a new fresh vintage from Johner Estate in Gladstone.

Nautilus Cuvee Brut is inspired by the richness and depth of Bollinger Special Cuvee, which in turn takes its inspiration from Pinot Noir - which provides the toasty depths of flavour, along with three years ageing on lees in bottle, before release. The result is a dry, full bodied, deliciously yeasty sparkling wine is a blend of 71.4% Pinot Noir and 28.6% Chardonnay. All grapes are hand picked, fermented with a champagne yeast with only the first run of juice going to fermentation to retain a fineness in flavour and texture. The wine typically contains 5 to 15% of reserve wines, held back from previous vintages, to add complexity and consistency to the wine. 

It is aged on lees in bottle for three years prior to disgorgement, which takes place regularly to ensure every bottle on the market remains fresh in flavour. 

Winemaker Clive Jones creates a consistently vibrant sparkling wine here which has pronounced yeasty, fresh bread aromas and rich savoury flavours. 

Nautilus is a member of Methodé Marlborough, a group of quality minded winemakers in the country's biggest wine region, who have dedicated themselves to producing sparkling wines with a minimum of 18 months aging in the bottle and made 100% from grapes grown in their region.

A beautiful Blanc de Noir made entirely from lightly pressed Pinot Noir grapes and made by Clos Henri in Marlborough. The light pressing provides no colour to the wine but retains all the savoury, earthy, toasty flavours you'd hope for and expect from this great red grape variety. 

All grapes are hand picked grapes and the wine is aged on fine lees for 10 months, partially in stainless steel and partially in old oak. The wine was stored in the winery's cellar to allow a slow bottle fermentation and secondary aging on yeast lees for a minimum of 18 months. A few hundred bottles are disgorged at a time to release onto the market, leaving the remainder aging on its lees (sur lattes). 

Clos Henri began 22 years ago in Marlborough when the French Bourgeois family expanded their winemaking from the heart of Sancerre in the tiny village of Chavignol to Blenheim, in 2001. Now that their vines are 22 years of age , the family feels that they are only now starting to reflect and express the taste of the land. This family retains their land and winemaking in Chavignol where they have made wine for 11 generations.

This Blanc de Blancs is made from 100% Chardonnay grapes and is aged on lees for at least two years prior to disgorgement, which gives it a rich, full and creamy flavour combined with the freshness of aging wine on tirage (yeast lees following fermentation) in the bottle.

Number 1 Family Estate is owned by Daniel and Adele Le Brun who are the first to have made traditional method sparkling wine in New Zealand, bringing their experience in France to the early days of this country's modern wine industry. They celebrated 40 years of pioneering methode traditionelle in Marlborough in 2020. Le Brun comes from a long line French sparkling wine makers with family history in the Champagne region dating back to 1684. He has had a profound impact on the style and quality of New Zealand bubbles.

A cracking sparkler from Marlborough's Cloudy Bay. This has more weight and fruit sweetness than the standard Pelorus thanks to a higher percentage Pinot and offers strawberry and biscuit elements on the nose and palate. 

94/100 Bob Campbell
“Reasonably deep copper colour. Full-flavoured wine with hints of biscuit and strawberry. Dry, but not austere, with a rich texture and lengthy finish. Classy sparkler with character.”

A winner in so many ways from its dry, full bodied, zing to its outstanding freshness - this wine is released regularly as a freshly disgorged bottle of bubbles that pays homage to both Maori language with its lovely name; MiruMiru is Maori for bubbles, and also to French winemaking tradition. This blend of Chardonnay, Pinot Noir and Pinot Meunier is made the same way as champagne. It spends 12 to 18 months on yeast lees and is freshly disgorged to retain its complexity and zing.  

Hunter's MiruMiru won top prize for New Zealand wines at the Champagne and Sparkling Wine World Championships for the third year in a row in 2023.