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Leveret Grand Reserve Methode Traditionnelle MAGNUM 1.5L

$69.95 inc GST

The Leveret brand is a descendant of the award-winning Coniglio range. The word “leveret” means young hare, three of which can be found dancing on the bottle’s label. The ears of the hares connect creating a triangular symbol that was used by the tin merchants of Devon, traders on the Silk Road.

With its own sense of history, and coming from an up-standing family, we’re excited to present a premium and reserve option for the Leveret brand.

Aromas of vanilla, almond and subtle brioche are surrounded by complex yeast-derived characters of marmalade, biscuit and shortcake from extended time on lees.

Cellaring: Recommended for drinking now.

Description

The Leveret brand is a descendant of the award-winning Coniglio range. The word “leveret” means young hare, three of which can be found dancing on the bottle’s label. The ears of the hares connect creating a triangular symbol that was used by the tin merchants of Devon, traders on the Silk Road.

With its own sense of history, and coming from an up-standing family, we’re excited to present a premium and reserve option for the Leveret brand.

Additional information

Weight 1 kg
Amount

1.5L, Single Bottle, Case (6 Bottles)

    Wine Review

    Food Pairings

    Vineyards and Winemaking

    The grapes for this wine were grown in the Hawke's Bay and Marlborough regions of New Zealand, predominantly from our Riverview vineyard on the southern terraces of the Ngaruroro River in Hawke's Bay.

    Composition: Pinot Noir 54%, Chardonnay39%, Pinot Meunier 5%

    Careful monitoring of the ripening process and close proximity to the winery allow for multiple picks across the block so we can achieve the perfect ripeness and blending options. The fruit for Grand Reserve is hand harvested and whole bunch pressed. Only the free run/light press juice is used for making this Premium Brut.

    Following de-juicing, most of the juice is tankered to our Katikati winery for fermentation in stainless steel. A small fraction is retained at our Riverview winery to be fermented in oak. Once the primary fermentation is complete the base wine is inoculated for malolactic fermentation and the lees are stirred every three weeks for up to 12 months.

    The base wine was tirage bottled in 2003 and lees aged in bottle for amazing 17 years before disgorging.