$3699each $443DOZEN EACH DOZEN

$3499each $419DOZEN EACH DOZEN

From a dedicated sparkling wine vineyard, planted to a high density Pinot Chardonnay block of significant age, at the highly propitious climes of latitude 41° south. The cool coastal slopes of Pipers Brook and the southeast facing terroir of Kreglinger Vineyard, yield a truly exceptional wine. The nation's most refined and artisanal Methode Traditionelle, an addition of liqueur de dosage at disgorgement has added further richness and complexity to the already multi layered palate. The most refined Cordon de Mousse forming an effervescent necklace of petulantly popping pearl beads.

$5999each $719DOZEN EACH DOZEN Fruit is grown on narrow spaced vineyards to vertically shoot positioned vines, hand pruned in winter and hedge trimmed in summer, hand nurtured through to ripeness. Grapes are all hand picked in small parcel lots and carefully transported to the nearby winery where they are delicately pressed within an hour. A Bucher airbag press is applied with a modified champagne cycle, to produce around 450-550 litres per tonne of free run juice from the whole bunch pressed grapes. Base wines are tank and barrel fermented, a small percentage is aged on lees until tirage. The wine is celared for bottle fermentation until disgorgement, followed by some time on cork prior to release.

Polished diamond hues, a very fine, persistent bead. Biscuits and yeast, honey, nougat and layers of spice, perfumed talc balanced against the subtle tones of cashew and brie. A captivating, long, rich and balanced palate, sophisticated and beautifully defined, freshly baked apple pastries melt in your mouth, long and elegant, a crisp and dry, lingering finish.

Single vineyard Pinot Noir, hand picked off superior Kreglinger estate blocks at Pipers Brook, fruit is painstakingly sorted for excellence and gently whole bunch pressed. Nothing but the purest primary juices are extracted for an old world style ferment in seasoned French oak, full malolactic and nine months of repose to infuse texture and luxurious creaminess. The best barrels of vintage are identified for inclusion into the final Cuvée, bottled under liqueur dosage and sent for a secondary ferment in bottle over the course of ten years maturation.

$7499each $899DOZEN EACH DOZEN

$4699each $563DOZEN EACH DOZEN

An early harvest of Myrtle Vineyard Chardonnay, grown to the auspicious cool maritime clime of Gippsland Lakes, assembled with the pick of Pinot Noir, essential for building masculinity and introducing aromatic complexity, exquisite structure and generous palate length. Treated to the full extravagance of methode traditionelle, a luxurious five years in bottle ageing on yeast lees, infusing the wine with textural opulence and layers of creamy, effervescent biscuit richness. Match your Myrtle to a terrine of aspic, cockscomb and sweetbreads financiere.

$3999each $479DOZEN EACH DOZEN

A prominent NZ dry style sparkling wine which can be served as aperitif or alongside cuisine, Lindauer is not completely dry, but close enough to be refreshing. It offers aromas of hot baked brioche and light fresh fruit to lay aside its brightly foaming texture. Full on the palate with a pleasant, steady mousse and elegant aroma, yeasty and toasty from prolonged bottle maturation on lees, crisp, complex and well balanced, with a full flavour and lasting finish, cool and delicious, this is the epitome of celebratory wine.

$1999each $239DOZEN EACH DOZEN The cuvee stays on lees an average of 15 months and when the cuvee is considered to have aged on lees sufficiently, the yeast is removed and the wine sweetened. The blended base cuvee has sugar and yeast added and is then bottled. The bottles are laid on their sides in bins, inside temperature controlled cellars to undergo a secondary fermentation in the bottle. The fermentation lasts six to eight weeks, during which time the sugar is converted to alcohol and CO2. The CO2 pressurises the bottle and gives Lindauer her bubbles.

An exciting innovation in a Methode traditionnelle, enriched by strawberry. A component of Pinot Noir is treated to extended time on skins for perfect uptake of charming rose colour, to be blended back with Chardonnay after primary ferments. The Cuvee stays on lees an average of fifteen months, sediments are removed and the natural strawberry richness is infused. Gold pink salmon hues, her subtle strawberry bouquet is complexed by underlying yeasty toast notes, a decadent palate of moreish red fruits, elegance, stylishness and finesse.

$1999each $239DOZEN EACH DOZEN

$2999each $359DOZEN EACH DOZEN

From those wonderful folks who brought us Grandin and Charles Boisset, the vineyards of Louis Bouillot lie within one of France's most superior appellations along the Nuits Saint Georges. A slightly effervescent wine, defined as Cremant, dominated by Pinot Noir, the balance of Chardonnay, Gamay and Aligote, sourced from grand old vineyards in La Bourgogne. Perle de Vigne Grand Reserve Brut is a superb representation of all that's noble and sophisticated about the House of Louis Bouillot, established 1877.

$3399each $407DOZEN EACH DOZEN After a century and a half of savoir-faire, the estate vineyards of Louis Bouillot continue to yield harvests which are highly specialized for Cremant de Bourgogne, establishing international renown for excellence in this refined style of sparkling. Pinot Noir, Chardonnay, Gamay and Aligote grapes are vinified to true Methode Traditionelle. Parcels are treated to a pneumatic press, vinification, bottling and a course of riddling, followed by disgorgement and liqueur doseage. Perle de Vigne Grand Reserve Brut is naturally fermented and matured twenty four months in its own bottle, achieving maximum aromatic qualities and finesse imparted by time spent on sedimentery yeast lees.

A fine, petulant wine, amber, golden rose hue. Bakery notes and aromatic yeast bouquet, buttered toast, strudel and freshly cut pear. Vanilla and almond flavours define a creamy palate that's perfectly balanced between lemon acidity and richness of fruit, a long enduring aftertaste, lingering on notes of honey and gingerbread, in full articulation of Nuits Saint Georges.

There are few places in the world, so predisposed to yielding vintages of the regal Champagne styles, as the chalky Downs of England's southeast. The noble House of Pommery send their eminent chef de cave on frequent forays across the Channel, to isolate the finest parcels of Chardonnay, Pinot Noir and Meunier, picked off the most exquisite sites at Sussex and Hattingley Valley, Hampshire and Essex. A luxurious bead of butter biscuits, almond and honey notes, citrus and red apple to the tongue, its creamy palate of lemon, meringues and tangy citrus peel, resolving on a splendid saline finish.

$8999each $1079DOZEN EACH DOZEN

$6499each $779DOZEN EACH DOZEN