New Zealand’s finest fizz is made by the classic technique méthode traditionnelle (an exciting term, I know). In this method the second, bubble-creating fermentation takes place not in a tank, like cheaper wines, but in the bottle itself, as in champagne (the real stuff, from the world’s most famous wine region).
During the wine’s lengthy maturation in the bottle (typically 18 months to three years), its yeast cells gradually decompose, conferring distinctive bready, yeasty characters that add greatly to its complexity and richness.
The quality of a fine sparkling wine also reflects the standard of its base wine. Pinot noir and chardonnay, both varieties of pivotal importance in champagne, are the foundation of our top bubblies. Most but not all of the top wines flow from Marlborough, where the 12 members of the regional body, Méthode Marlborough, have adopted very similar production rules to those in Champagne.
Allan Scott Cecilia Rosé Méthode Traditionnelle NV
This vivacious Marlborough wine is a blend of chardonnay (mostly) and pinot noir. Pink/orange, it shows very good intensity and vigour, with strong strawberry, watermelon, peach and spice flavours, and
