Using a blend of Chardonnay (30%) and Pinot Noir (70%) from premium Central Otago vineyards, the Gibbston Valley NV Methode Traditionelle has partial barrel fermentation, and full bottle fermentation. Over 27 months on lees has created this wine's complexity.
Creamy toasty notes are on the nose, with subtle brioche, straw and barrel derived aromatics.
A full creamy palate follows. Pure and rich, its finish is long, dry and generous.