$25.99 – $148.14 inc GST
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.
Lees aging in bottle for a minimum of three years has produced a wine of great complexity. Aromas of vanilla, almond and straw blossom combine with a rich full palate, creamy texture and fine effervescence.
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.
| Weight | 1 kg |
|---|---|
| Amount | Single Bottle, Case (6 Bottles) |
“Distinctive aromas of peaches and lemon with a fine layer of leesy autolysis. Crisp, fresh and dry on the palate with flavours of grapefruit and peach, apple and lemon and a repeat of the fine leesy high notes. Crisp acidity with a fresh and bold mousse. Ready to enjoy from today and through 2023.”
91 points Cameron Douglas
“Disgorged after three years on its yeast lees, the non-vintage wine on sale in late 2012 was a bottle-fermented blend of Pinot Noir, Chardonnay and Pinot Meunier. Pale straw, it’s an elegant wine with rich, citrusy, peachy, yeasty flavours, showing good complexity and harmony, and a crisp, lively finish”
Michael Cooper
Superb with chicken and pasta dishes.
A special release Méthode Traditionnelle produced from Chardonnay grapes grown in our Riverview and Kinross vineyards in Hawke’s Bay. The grapes for this wine were harvested and transported to our Riverview winery. The fruit was pressed into stainless steel, settled, racked and tankered to our Katikati winery for fermentation. The juice was inoculated with yeast strains “PDM” and “DV10”. Following fermentation, the wine was inoculated for malolactic fermentation. The wine was kept on yeast lees for approximately a year with regular stirring to maintain yeast viability for as long as possible. Following blending, the wine was tirage bottled for secondary fermentation. The bottles were held for a minimum of 3 years of maturation on lees and are disgorged as required.
