Pinot Noir fruit from the Barber vineyard goes into this lighter style of primary-fermentation bubbles. No sense of the cloudy funkiness so prevalent in many NZ Pét-Nats. This is clear, precise and very clean. As close to really good Méthode – or dare I say it – Champagne, that, together with the Brut Nature from A Thousand Gods (reviewed here > https://winefolio.co.nz/?p=9385) are the best versions of Pét-Nat I know of being made in the country right now.
A pale coral-golden colour in the glass, with a swarm of fine moussey bubbles. Aromas of cherry, raspberry, root beer, nougat, rosehip, kumquat and crushed shell. A little hazelnut toastiness comes through on the palate, where a salty acidity takes charge, driving the wine through the palate. A touch of green phenolics and astringency adds complexity. A gentle, mouth-filling creaminess and a long, dry finish. 93pts
