A traditional blend of 70% Pinot Noir and 30% Chardonnay from three vineyard sites in Marlborough, giving a range of flavour influences.
Hand-picked fruit is whole bunch pressed with only the finest free run juice reserved. The individual base wines are fermented with a selected champagne yeast and left on lees until undergoing a full malolactic fermentation in the traditional Champenoise style. At the stage of blending, a portion of between 5% to 15% reserve wine is introduced to add complexity and character. The blend is then bottled and undergoes a secondary fermentation before being aged 36 months prior to disgorging.
Pale straw in colour with a fine bead and creamy mousse. It has a distinctive nutty bouquet, which shows the richness of a Pinot Noir dominant blend and the benefits of extended maturation. An elegant, finely structured wine in which the fruit flavours harmonise with biscuity, yeast derived complexities and crisp acidity to arrive at a lingering dry finish.
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