IQ – Improving Quietly, this bubbly range is made from the classic Champagne varieties of Chardonnay, Pinot Noir and Pinot Meunier using a Méthode Traditionnelle approach. With three different maturation ages to choose from you can’t go wrong if you’re seeking celebration in a bottle.Enquire Now
This premium Brut has a fine and persistent bead. The aroma shows complex yeast autolysis characters of nuts, freshly baked bread, wild mushrooms and marzipan. The fruit aromas are totally entwined with the secondary characters but are still present enough to provide a citrus and stone fruit base. The palate is amazingly fresh, with a gentle effervescence and long textural finish.
“This fragrant, fresh and lively Hawke’s Bay bubbly is a blend of pinot noir, chardonnay and pinot meunier, disgorged after at least 18 months on its yeast lees. Bright, light yellow, it has citrusy, biscuity, gently yeasty flavours, showing good complexity, and a crisp, finely balanced finish.”
“This vivacious Hawke’s Bay sparkling is a blend of pinot noir, chardonnay and pinot meunier, disgorged after a minimum of 18 months on its yeast lees. Bright, light yellow, it is invitingly scented, with fresh, lively grapefruit and peach flavours, biscuity, yeasty characters adding complexity, and a crisp, finely balanced finish.”
“A wine of elaborate personality, Leveret IQ opens with candied citrus, toasty and light sulphide aromas. It has good textural interest and depth of flavour, and more of the feel of a table wine with bubbles than a traditional sparkler. Satisfying and complete, it’s a good wine for creamy seafood dishes.”
The grapes for this wine are mainly sourced from our Hawke's Bay vineyards located in the upper river terraces of the Ngaruroro River. These very free draining sites with cool night-time temperatures are ideally suited to Chardonnay and Pinot Noir and Pinot Meunier production. Clonal selection, crop load and canopy management within these varieties allows for further selection of sparkling versus still wine grape growing.
Traditional methods of sparkling winemaking are used, firstly through a primary fermentation with a neutral yeast strain, followed by a complete malo-lactic fermentation. The base wines are then blended after 12 months maturation on lees prior to filtration and tirage. Tirage is the bottling of the base wines after the addition of sugar and yeast. Bottle fermentation then occurs at 11C, with bottle pressures getting to 6 bar.
Following bottle fermentation the wines are left for at least 18 months on the fermentation lees. This maturation time allows yeast autolysis to occur contributing important flavour and textural qualities to the wine. Disgorging then takes place to remove the yeast from the bottle, some sugar is added to adjust the sweetness and the cork and wire are put into place.