Chardonnay and Pinot Noir grapes are gently pressed into production to make this dry, medium bodied bubbly from Marlborough, which was fermented with wild yeasts and aged for 18 months in bottle on lees; the decomposing yeast cells following fermentation in the bottle. It contains 8.8 grams of residual sugar per litre and alcohol of 12.5% ABV, giving it a medium body and lovely balanced flavours. It’s made by Allan Scott and his winemaking team.

Member of Methode Marlborough.

Nautilus Cuvee Brut is inspired by the richness and depth of Bollinger Special Cuvee, which in turn takes its inspiration from Pinot Noir - which provides the toasty depths of flavour, along with three years ageing on lees in bottle, before release. The result is a dry, full bodied, deliciously yeasty sparkling wine is a blend of 71.4% Pinot Noir and 28.6% Chardonnay. All grapes are hand picked, fermented with a champagne yeast with only the first run of juice going to fermentation to retain a fineness in flavour and texture. The wine typically contains 5 to 15% of reserve wines, held back from previous vintages, to add complexity and consistency to the wine. 

It is aged on lees in bottle for three years prior to disgorgement, which takes place regularly to ensure every bottle on the market remains fresh in flavour. 

Winemaker Clive Jones creates a consistently vibrant sparkling wine here which has pronounced yeasty, fresh bread aromas and rich savoury flavours. 

Nautilus is a member of Method? Marlborough, a group of quality minded winemakers in the country's biggest wine region, who have dedicated themselves to producing sparkling wines with a minimum of 18 months aging in the bottle and made 100% from grapes grown in their region.

This is traditional method sparkling wine is made 100% from Chardonnay grapes, which adds creamy richness to a dry, weighty wine that delivers above all expectations suggested by its modest price. Tohu is New Zealand's first Maori owned wine producer and sources grapes from all of the country's biggest wine regions, including Marlborough, which was home to the grapes in this lively, lovely bubbly.
Tohu Wines is a Member of Methode Marlborough.

MiruMiru translates to sparkling in Maori and has been trademarked as the name of Jane Hunter's bubblies. Hunter is a fan of pink bubbly and her winemaking team produce this one mostly from Pinot Noir as 55% of the blend with the balance being 42% Chardonnay with a 3% touch of Pinot Meunier. This trio is the classic combination used in the Champagne region where wines must be aged for at least 18 months prior to release on the market. That?s the exact timeframe that Hunter?s winemaking team decided to age this lively, dry pink bubbles for too. It contains 6.4 grams of residual sugar per litre and is a deliciously full bodied expression of sparkling Pinot with Chardonnay adding crispness and balance. 

Member of Methode Marlborough 

A beautiful Blanc de Noir made entirely from lightly pressed Pinot Noir grapes and made by Clos Henri in Marlborough. The light pressing provides no colour to the wine but retains all the savoury, earthy, toasty flavours you'd hope for and expect from this great red grape variety. 

All grapes are hand picked grapes and the wine is aged on fine lees for 10 months, partially in stainless steel and partially in old oak. The wine was stored in the winery's cellar to allow a slow bottle fermentation and secondary aging on yeast lees for a minimum of 18 months. A few hundred bottles are disgorged at a time to release onto the market, leaving the remainder aging on its lees (sur lattes). 

Clos Henri began 22 years ago in Marlborough when the French Bourgeois family expanded their winemaking from the heart of Sancerre in the tiny village of Chavignol to Blenheim, in 2001. Now that their vines are 22 years of age , the family feels that they are only now starting to reflect and express the taste of the land. This family retains their land and winemaking in Chavignol where they have made wine for 11 generations.

One of New Zealand?s best bubbles and one of its most consistent, complex handmade wines; it's typically a 70/30 blend of toasty flavours from Pinot Noir with crisp citrus creamy ones from Chardonnay. It comes from one of the country's oldest producers of traditional method sparkling wine - Rudi Bauer in Central Otago, who pioneered Quartz Reef Brut NV in the early days of Otago as a wine region.

Quartz Reef Brut NV began life when winemaker Rudi Bauer teamed up with a visiting French winemaker Clothilde Chauvet (daughter of champagne maker Marc Chauvet). Together they pioneered this high quality, traditional method sparkling wine, using mostly Pinot Noir (now 72% of the blend) with the balance being Chardonnay. The wine is typically aged for two years on lees in bottle following its second fermentation - longer than most champagnes. No wonder it massively over delivers on both taste and price. This is a stunning sparkling wine. Ignore at your peril.

A drier style wine, the taste is crisp and complex with notes of citrus fruits with hints of strawberry sorbet and toasty notes. It is well balanced with lifted creaminess.

Enjoy as an aperitif or match with seafood, cheese or a sweet dessert.

This popular New Zealand sparkling wine is made from the three classic sparkling wine grapes, PInot Noir, Chardonnay and Pinot Meunier. There is a higher proportion of Pinot Noir in this Special Reserve. This adds weight, flavour and savoury appeal with biscuity, yeast and toasted nut characters.

Widely available and good value for money.

Daniel le Brun is the first person to make traditional method sparkling wine (that's code for made the same way as champagne) in New Zealand. He has since sold his own brand name and created another sparkling wine company. 

This wine remains one of New Zealand's most loved and well known bubbles from Chardonnay and Pinot Noir grapes grown in Marlborough. It has extended lees aging time to gain its fresh bakery flavours and long finish. A well known wine that delivers on body, dryness, depth of flavour - and all at such a modest price. No wonder it's a fave for so many New Zealanders.