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Sparkling
If you like Chardonnay, you'll love this sparkling Hawke's Bay blancs de blancs made from Alpha Domus winery.
All of the grapes in this wine were hand picked, whole bunch pressed and fermented to bone dry (one gram of residual sugar). It was made from 26 year old Clone 6 Chardonnay vines grown at Bridge Pa in Hawke’s Bay and disgorged at Soljans in West Auckland, which has all the gear for making high end sparkling wine.
This beautiful creamy, full bodied bubbly over delivers big time, showing yet again just how good New Zealand's best sparkling wines can be.
This fabulous gift pack of champagne includes Lallier's three top champagnes, Les Sous, Loridon and Ouvrage; all next level and small production.
Les Sous
Champagne Lallier Les Sous is 100% Pinot Noir from a single Grand Cru vineyard in Ay, which is planted on a sloping hillside of chalk soils. The high altitude site provides cool nights to retain freshness from the high acidity in the grapes, which also receive plentiful sunshine to aid ripeness, thanks to their elevated growing position.
This wine was aged on tirage (yeast lees) for over three years and bottled with four grams dosage per litre, making it a dry style.
Loridon
Champagne Lallier Loridon is 100% Chardonnay champagne made from grapes grown on a 1.6 hectare Grand Cru vineyard called Loridon, which is situated in Ay.
The base wine was fermented with Lallier yeasts then treated to a partial malolactic fermentation and the wine was aged on tirage for over three years then bottled as an extra brut style with three grams dosage per litre.
Ouvrage
Champagne Lallier Ouvrage is a blend of 60% Pinot Noir and 40% Chardonnay, each coming, respectively from Le Meurtet Vineyard in Ay and Les Hureaux Vineyard in Oger. It was fermented with Lallier yeasts and blended with 20% reserve wines. The final wine was bottled with 3 grams dosage per litre, making it an extra brut style.
About Champagne Lallier
Lallier was founded in 1906 by Ren? Lallier, whose family owned and ran it until the company was purchased in 2004 by winemaker Francis Tibaut, who had worked for the family for many years and had a passion for these wines.
Tibaut purchased Lallier and he has now sold the company to Campari.
Lallier owns approximately 15 hectares of vineyards, mostly Grand Cru and mostly around the village of Ay, one of the Champagne region's key villages.
All Lallier champagnes are made solely from Pinot Noir and Chardonnay grapes. Production is 400,000 bottles annually.
* The letter R is for recolt?, the French word for year.
Amisfield Brut is one of Central Otago's great Pinot Noirs, only in this case the grapes were gently crushed and the skins removed immediately in order to make a white wine with bubbles, modelled on champagne.
All of the grapes were hand picked and the wine went through its second fermentation in bottle where it spent 18 months on yeast lees, retaining freshness, gaining full bodied, yeasty, toasty aromas. It's dry with five grams of residual sugar per litre and a long, refreshing finish thanks to crisp acidity which adds drive and length to every tasty sip.
This wine represents outstanding value for money and shines another light on Pinot Noir from the deep south.
Laurent-Perrier Brut NV is enjoyed for its creamy softness which comes from Chardonnay, the dominant grape in this elegant sparkling wine.
The Laurent-Perrier Champagne house was founded in 1812 and is the main company of the Laurent-Perrier Group, whose other flagship brands include the houses of Salon, De Castellane and Delamotte. Laurent-Perrier Group also acquired Chateau Malakoff in 2004.
Chardonnay with bubbles combines two of the wine world's most popular things and this wine comes from Limoux in the southern French region of Languedoc. This is a fresh, crisp wine made using the Champagne method. Extended ageing on the lees adds toasted notes and a rich texture. This wine is exceptionally good for the price.
La Taille aux Loups from Montlouis-sur-Loire is a stunning bubbly from the Loire Valley in central France, which is home to the great Chenin Blanc grape ? an outstanding ingredient in wines such as this lovely, lively bubbly.
It is made the same way as Champagne and costs a lot less but retains a similar style in terms of taste. This sparkling wine is made from Chenin Blanc grown in the appellation of Montlouis-sur-Loire in the Loire Valley, where chalky clay and sandy clay soils share space on top of a bedrock of limestone. Only organic fertilisers are used here and all grapes are hand harvested with bunches picked into small plastic bins then fermented to 11.5 to 12% ABV in old oak barrels using only indigenous yeasts. The first fermentation leaves residual sugar of about seven to eight grams per litre and this is adjusted to 16 to 18 grams of residual sugar per litre for the second fermentation. The wine is aged for 20 months on lees in bottle and finishes with 4 to 6 grams of residual sugar, which makes it dry in style as well as taste.
A winner in so many ways from its dry, full bodied, zing to its outstanding freshness - this wine is released regularly as a freshly disgorged bottle of bubbles that pays homage to both Maori language with its lovely name; MiruMiru is Maori for bubbles, and also to French winemaking tradition. This blend of Chardonnay, Pinot Noir and Pinot Meunier is made the same way as champagne. It spends 12 to 18 months on yeast lees and is freshly disgorged to retain its complexity and zing.
Hunter's MiruMiru won top prize for New Zealand wines at the Champagne and Sparkling Wine World Championships for the third year in a row in 2023.
A young and vibrant methode traditionelle made in the famous Burgundy region of France and showing lively citrus, apple and rock mleon fruit backed up by keen acidity.
After the pressing, grapes musts are cleaned out and prepared under cold conditions during 24 hours. The fermentation takes place in low-temperature conditions. For a more intense freshness, the malolactic fermentation is not realized. Wines are then taken away and raised on fine dregs, before being stuck and filtered to prepare them for the second fermentation. They stabilize wines by cold process to avoid any tartaric haste. The second fermentation is generated by the addition of yeasts and sugar inside the bottle. The Wines are then aged on their lees for 1 year in our temperature-controlled cellars.
Champagne Irroy was founded in 1820 and has been owned by Champagne Taittinger since 1955.
Aromatic, rich and fruity with a deliciously crisp palate. The Extra Brut NV, is an elegant yet characterful Champagne, with a lightness of touch that makes it a perfect aperitif or party tipple. It is a blend of 30% Chardonnay (finesse and elegance), 50% Pinot Noir and 20% Pinot Meunier (structure, richness, fruitiness and a smooth mouthfeel), and is aged for a minimum of two and a half years before release.
