This Loire bubbles has been enjoying plenty of love among those who know the wine, and no wonder. It's a hand-harvested, Estate-grown, biodynamic, naturally fermented, low-dosage fizz that shows up many conventional Champagnes for both quality and value. Topping off an impressive package is the marvellous label designed by legendary French illustrator, Michel Tolmer (of Mimi, Fifi and Glouglou fame). Jo Landron is not a fan of using Muscadet's Melon de Bourgogne for sparkling wine, preferring instead a blend of around 75% Folle Blanche (grown on sandy clay), with a balance of Pinot Noir (grown on gravelly soils). Vine age varies between 18 and 30 years. The yields are typically between 50 and 60 hl/ha--far lower than the average yields in Champagne. The base wines are fermented naturally and then go through a traditional second fermentation in bottle, where they remain for a minimum of 24 months. The dosage is a low five grams per litre. On top of all this, the fruit for this cuvée is from a single vintage (2018 in this case). This list of attributes sounds like the winegrowing and making approach of a top grower in Champagne, not a humble Muscadet producer! It's no surprise then that the result is a wine of impressive depth and complexity. Expect a super-mineral, earthy, rocky wine with waves of racy citrus and fresh nectarine fruit and lots of flinty, talc-like, salty complexity, then a delicious lick of smoky Pinot breadiness to close. This is simply one of the finest sparkling bargains going around.

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Fresh on the nose, with flavors of apples and lemon, as well as hints of peaches. Tasty and smooth, this wine has a real texture, due to its fine bubbles and mineral acidity, as typical for the wines from the Côte des Blancs. On the palate, it evolves towards brioche-like, buttery and toasty flavors, with a touch of thyme and grapefruit on the final.

Bright Stella cherry red. Ripe alpine strawberry on brioche. Intense, lush pure pinot noir, dry, vibrant and lingering. Bottle fermented and aged 24 months on lees. Riddled and disgorged by hand September 2010. It is now well established that Central Otago produces outstanding Pinot Noir and Quartz Reef is no exception. Firm and intense with notes of ripe black cherry, pomegranate and spice, the maturing sun drenched slopes of our Bendigo Estate vineyard continues to produce Pinot Noir of exceptional expression and structure. The Quartz Reef Pinot Gris is made in a rich bone dry style which compliments foods of all flavours. Quartz Reef Methode Traditionnelle is a wine of distinction, made in the traditional method to achieve elegance and finesse. Focused, fresh and crisp with a beautiful balance and length. Easily New Zealand's most Champagne-like Sparkling Wine.

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APPEARANCE: The brilliant body is golden yellow in colour. AROMA: The nose, very open and expressive, delivers aromas of fruit and brioche. It also gives off the fragrance of peach, white flowers (hawthorn, acacia) and vanilla pod. PALATE: The entry onto the palate is lively, fresh and in total harmony. This is a delicate wine with flavours of fresh fruit and honey.Taittinger Brut Re´serve, which acquires its maturity during three and four years ageing in the cellar, offers excellent aromatic potential.