Wine Portfolio

News

Méthode Traditionnelle – The Champagne Method

Posted on

These dusty bottles of sparkling wine have been “Improving Quietly” and are now ready for finishing, just in time for Christmas – the bubbliest time of the year!

All of our sparkling wine is made by the méthode traditionnelle, or traditional method – the same age-old process by which Champagne is made.

The traditional method requires a secondary fermentation to occur, transforming base wine from still to sparkling, entirely inside the bottle in which the wine will be sold.

Base Wine or Cuvée: First, our grapes are harvested, pressed and fermented into base wine. Our winemakers then take the various base wines and blend them together into a “cuvée”. Our IQ Brut is the classic Champagne blend of Chardonnay, Pinot Noir and Pinot Meunier.

Tirage: Our winemakers instigate the second fermentation by adding yeasts and sugar (called liqueur de tirage) to the base wine.

Bottling: Next, the base wine is bottled and fitted with crown caps (not corks).

Secondary Fermentation (inside the bottle): When yeasts convert sugar into alcohol, carbon dioxide (CO2) is a natural by-product. If fermentation takes place in a closed container, that prevents this CO2 from escaping into the air. With nowhere else to go, the CO2 becomes trapped in the wine, making it bubbly.

Aging: When the yeasts have finished working, they die in a process called autolysis and become lees. The lees remain in contact with the sparkling wine until removed by the winemaker, creating texture, richness, and complexity. Our IQ7 has been aging on its lees for a minimum of seven years.

Riddling: Before corking, the bottle goes through a process known as riddling where the bottle is frequently turned and repositioned until all the lees sediment sits in its upside-down neck.

Disgorging: The bottles are placed upside down into freezing liquid which causes the lees sediment to freeze in the neck of the bottle. The crown cap is then popped off, and the bottle’s pressure forces the frozen chunk of lees to shoot out.

Dosage: A mixture of wine and sugar (called dosage or liqueur d’expédition) is added to fill the bottles and then the bottles are corked, wired and labelled.

Leveret Estate Chardonnay 2019 in the New World Wine Awards Top 50

Posted on

We’re so proud to announce our Leveret Estate Hawkes Bay Chardonnay 2019 won a Gold Medal, scored 95 points and placed in the New World Wine Awards Top 50.

Chair of Judges, Jim Harré comments “If you’re looking for that last minute dinner party wine, the one where you need to impress, cover all the bases of acceptable flavours and complete the illusion that you’re in control of your life, then here is the wine. Pale yellow with white peach and balanced vanilla oak, the palate is creamy with ripe stone fruit and a striking tension between the fruit, acidity and tannins, creating a seductive harmony. Great length and a fabulous food match.”

More than 1,200 entries were submitted by 165 wineries from across New Zealand and overseas. The wine is available for purchase at New World stores nationwide for the next five weeks, sporting a shiny Gold medal.

New Premium Tasting Room

Posted on

We are excited to announce our new tasting room is complete! Drop-in for a wine tasting or contact Abbie our Cellar Door Manager to book in for a private tasting.

Our wonderful Winemakers Cam Duke, Paul Dawick and Luke Miller (left to right)
Our Cellar Door Experts Peter and Abbie

Springtime in Marlborough at our Kuranui Vineyard

Posted on

It’s Spring at our Kuranui Vineyard located in the Awatere Valley sub-region of Marlborough. The rolling hills of the valley and river terraces make up the rugged backdrop to our vineyard.

Our Vineyard Manager, Tom van der Burgh goes on to explain the grapevine’s phenology stages.

“The photos depict the early stages of the vine coming out of dormancy and into spring growth. Although taken on the same day it shows the variability in growth stages within the vineyard. The reason for this is the difference in vine clones. This is the beginning of a grapevine’s phenological growth cycle, the first stages after winter bud and pruning are woolly bud, bud break and leaf emergence.” – Tom van der Burgh, Vineyard Manager

Woolly Bud Stage – Pinot Gris
Bud Break Stage – Pinot Noir
Leaf Emergence Stage – Pinot Noir

Two Gold Medals in China Wine & Spirits Awards 2020

Posted on

We are proud to announce two of our top wines received Gold Medals in the CWSA 2020:

The Regent of Tantallon Hawkes Bay Merlot Cabernet 2015
Mills Reef Elspeth Merlot 2016

We also received two Silver Medals for the following wines:

Leveret Estate Reserve Hawkes Bay Chardonnay 2018
Mills Reef Elspeth Gimblett Gravels Cabernet Merlot 2016

We are so pleased of the team and a special mention to our Winemakers Luke Miller and Paul Dawick.

Leveret & Mills Reef Winery

Posted on

We have merged with Mills Reef Winery to become the Leveret & Mills Reef Winery. This is an exciting expansion of two companies with aligning values to offer outstanding wines to their customers. We are also delighted to announce that we have just opened our new premium tasting room to offer an enhanced cellar door experience. The cellar door remains the only place that houses all of The Wine Portfolio wines under one roof. Our wonderful staff would be happy to host you and talk you through our new releases and current vintages.

COVID-19 Level 3 Update

Posted on

While at Alert Level 3, the safety and wellbeing of our customers, staff, and community remains our highest priority. The key change under Alert Level 3 is that, in addition to courier deliveries, you will also have the option to collect your order. While customers will not be able to enter our Cellar Door, we will be offering contactless pick-up from the front of the shop. You will be able to phone in your order and pay before collection, or pay using payWave.

For phone orders, call 07 552 0795 extension 1, or email cellardoor@wineportfolio.co.nz. You can also order online at our new web store https://leveretestatewine.com/create-a-case/.

At this stage the Cellar Door will be closed on Sundays during Level 3 – open Monday to Saturday 9:30am to 5pm.

COVID-19 Update

Posted on

The Government has advised that the grape and wine industry and all parts of its supply chain, subject to certain strict criteria, may continue to operate during COVID-19 Level 3 & 4 alerts as “essential businesses”. This does not include cellar doors.

Our cellar door will close for retail sales on Wednesday 25th March at 5pm.

If you are unable to make this deadline you can continue to order your favourite wine by phone on 027 240 7727, or by email at cellardoor@wineportfolio.co.nz. Our warehouse will still be collating orders.

Our winemaking and vineyard teams are carrying on with the job at hand, picking and processing our grapes to create our delicious wines. We look forward to sharing the 2020 vintage with you in due course – it’s looking to be another stunner.

Stay well and look after each other.

Leveret Estate Team

More beautiful photos from our 2015 Harvest!

Posted on

Today we started our Pinot Noir harvest at our beautiful Kuranui vineyard. These photos depict the amazing Marlborough scenery, just another day at the office for some!

photo 2

photo 1

Vintage 2015- Already looking beautiful!

Posted on

We have just started harvesting for our 2015 vintage. Here are some pictures from our Riverview Hawkes Bay vineyard! Soon these grapes will be turned into one of our award winning wines! Stay posted for further updates.Harvest 15 004

Harvest 15 004
Harvest 15 006