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. 

Amisfield Brut is one of Central Otago's great Pinot Noirs, only in this case the grapes were gently crushed and the skins removed immediately in order to make a white wine with bubbles, modelled on champagne. 

All of the grapes were hand picked and the wine went through its second fermentation in bottle where it spent 18 months on yeast lees, retaining freshness, gaining full bodied, yeasty, toasty aromas. It's dry with five grams of residual sugar per litre and a long, refreshing finish thanks to crisp acidity which adds drive and length to every tasty sip. 

This wine represents outstanding value for money and shines another light on Pinot Noir from the deep south.

One of Marlborough's best bubblies, Nautilus is modelled on Bollinger Special Cuvee and aged for three years before release - a long ageing time that provides depth, complexity of yeasty flavours and it retains freshness... This 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 Methode 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.

The vineyards selected for this wine are Huia Rapaura vineyard and Rose family Kennedy vineyard. 

The grapes were hand-harvested, whole bunch pressed. Juice was racked off to barrels for fermentation  where a warm, fast ferment was encouraged. Base wine underwent full malolactic fermentation. Aged on gross lees in neutral French oak for 14 months. Wine is put on tirage where yeast and sugar is added before bottling. Second fermentation occurred in bottle and the  wine aged on lees for a further 20 months. Hand riddled over 5 weeks and disgorged on 6th December 2021. 

Senses 

Sight: cured salmon pink. 

Smell: Strawberries, cherries and baked bread. 

Taste: Fresh, wild strawberries and strawberry shortcake with a crisp finish. 

Food Matches: Goats cheese platters. Saffron risotto. Proper Crisps with Marlborogh Seasalt

If you like Chardonnay, you'll love this sparkling Hawke's Bay blancs de blancs made from  Alpha Domus winery. 

All of the grapes in this wine were hand picked, whole bunch pressed and fermented to bone dry (one gram of residual sugar). It was made from 26 year old Clone 6 Chardonnay vines grown at Bridge Pa in Hawke’s Bay and disgorged at Soljans in West Auckland, which has all the gear for making high end sparkling wine. 

This beautiful creamy, full bodied bubbly over delivers big time, showing yet again just how good New Zealand's best sparkling wines can be. 

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.

Rich, tasty and refined South Island bubbly, made as a tribute to Dawn Ibbotson, the matriarch of Saint Clair, who lived to be 104 and still resided in her own home. This sparkling wine was first made for her 100th birthday and it is a multi vintage blend made 100% from Marlborough grapes and using 63% Chardonnay with 37% Pinot Noir. The finished wine spent 30 months lees aging on tirage in bottle pre disgorgement.

Chardonnay and Pinot Noir grapes are gently pressed into production to make this dry, medium bodied bubbly from Marlborough, which was fermented with wild yeasts and aged for 18 months in bottle on lees; the decomposing yeast cells following fermentation in the bottle. It contains 8.8 grams of residual sugar per litre and alcohol of 12.5% ABV, giving it a medium body and lovely balanced flavours. It’s made by Allan Scott and his winemaking team.

Member of Methode Marlborough.

Tasting notes
Pale golden in colour with a fine perlage. Aromas of toasted oats, rock melon and nuances of tropical fruits leading to a warm honeycomb finish in the glass. On the palate the yeast autolytic evolution unfolds with the fine acid backbone to reveal a complex mineral finish. Extra Brut in style, this very dry Methode Traditionelle is best enjoyed as an aperitif or to accompany an Entree course. 

Viticulture
Clone UCD6 Chardonnay
Hand harvested as whole bunches from the Lower Wairau plains of Marlborough.
Picked on the 18 of March 2020 at 17.5 Brix, 13g/L Titratable Acidity, PH 2.9.

Winemaking
Whole bunch pressed to extract no more than 580L/tonne.
Inoculated with a yeast isolate from Champagne.
Fermented and aged in both Stainless steel vats and Oak Barriques.
Full Malolactic fermentation.
The base wine is assembled and tirage bottled 8 months from harvest.

Technical Summary
Sur lee bottle aging Minimum 36 months (refer to back label)
Dosage 2.0g/L
Alcohol 12.0 %

THE DRINKING
With hand-picked Chardonnay grapes in late summer, this Blanc de Blancs is a rustic and unfussy wine with a foamy mousse and biscuit and freshly baked bread aromas. It’s refreshing, fruity and perky on the palate with layers of pear, cherry and orange zest. To be enjoyed during the summer months, well chilled to quell that dissolved CO2. Unfiltered and unfined, this is a charming lo-fi natural wine.

THE GROWING
We will always remember 2021 as the perfect vintage for our dry farmed vines; as though I had direct dial to Hughie the weather god, we were blessed with decent dollops of rain at the optimum times during the growing season, much appreciated as our vines were recovering from the drought conditions of 2020. The one brix a week rule book was thrown out the window in 2021 and we had to be on our toes, ready to pick at a moment's notice, as the brix (sugar levels) were rising on a daily basis.

THE MAKING
Hand-picked single clone 95 Chardonnay grapes from our 'Puriri' block were whole bunch pressed and the juice put into a stainless-steel tank where it was cold settled for 24 hours then racked into its fermentation tank. No yeast or additions were made, apart from some organic yeast nutrient, to help to complete the wild ferment. The decision when to bottle is always a challenging one, too much unfermented sugars and you have a too fizzy bottle rocket in your hands, too little sugars and you have all sausage without the sizzle. Much like the picking decision, I had to base my bottling decision on experience, taste and sugar levels. The ferment tank was chilled down to 2 degrees C for 48 hours then lifted onto my trailer, driven back to our vineyard and gravity bottled at Zeelandt Brewery by the same crew who picked the grapes.

TECHNICAL NOTES
PICKING DATE: 4 March 2021
pH: 3.38
ACIDITY: 5.47
RS: 1.34
BOTTLING: 7 April 2021
F(SO2): 8.8T
(SO2): 24

Winery notes 
"This wine pays tribute to David Herd, who established Marlborough?s first commercial vineyard and winery at Auntsfield in the 1870s. Using David?s original vineyard site and specific Muscat Clone, this wine is made by applying the Methode Ancestrale technique, which can be traced to production of the first sparkling wine ?Blanquette de Limoux? in 1531. As in the 153o?s, and 1870?s, fermentation with natural yeast is completed in bottle. The result is a wine that honours the foundational work of our ancestors and celebrates continued discovery and pleasure.

With each bottle being it?s own fermentation no two bottles are exactly the same. With little sulphur in bottle, this wine evolves in the glass. Initially this wine has fresh aromas of fresh apple, elderflower, nashi pear with hints of mint, and wild honey. In the glass, the brighter apple and pear notes dissipate and reveal more of the Muscat floral and exotic spice aromas. The palate has a fresh and crisp acidity, with tangy green apple. It is light and lively. With a slight brioche and almond complexity giving some generosity to the palate at this early stage of life.

The historic Petits Grains Muscat block is exactly where it all started at Auntsfield in 1873. These vines are trained along the old wire and Manuka posts as they historically were. This block has the potential for heavy crops, so we spend a lot of time carefully removing leaves very early in the season before flowering to reduce the bunch sizes and number of berries that set. Each bunch is carefully tended to during the growing season as this variety is fragile and requires optimum conditions to fully express the incredible aromatics of Muscat.

Limited Edition of just 820 bottles produced."

Our best value pink bubbly and made from Pinot Noir grapes grown in the Northern Wairarapa at Matahiwi Estate vineyards. Free run juice was used to make this dry, flavoursome sparkling wine; tank fermentation provides depth of bubbles and a yeasty freshness, which adds complex flavours. 

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.

Gorgeous dry sparkling rose made the same way as champagne by French born, Marlborough based wine pioneer, Daniel le Brun, who marked 40 years of winemaking in New Zealand in 2000. 

Le Brun pioneered methode traditionelle sparkling wines in New Zealand in the early 1980s, releasing his first bubbly in 1985 and marketing it as made the same way as champagne, only at a fraction of the cost. 

This toasty rich, full bodied pink number is made 100% from Pinot Noir grapes which were fermented to 12.5% ABV with 7.5 grams of residual sugar per litre ? almost bone dry and it tastes like it too, with that smidgeon of grapeyness adding beautiful balance. It was aged for 18 months on lees prior to disgorgement. Ongoing disgorgement means fresh wines remain on the market.