Albariño Brothers Hawke’s Bay Méthode Ancestrale 2025

Description

Dry, Nectarine, Peach

"Richly savoury and complex, the bouquet shows baked apricot, preserved lemon, oatmeal, and dried grass nuances. It's beautifully weighted in the mouth, offering a creamy texture backed by fine acidity, making it vibrant and persistent. At its best: now to 2030" Sam Kim, Wine Orbit

"Slightly hazy, even, medium yellow. Consistent, vibrant bead. The nose is gentle, with aromas of ripe stonefruit, quince, blossom and cream. Medium-bodied, aromas of ripe nectarine and quince intermixed with pomelo, wildflower and custard. The creamy mouthfeel is counterbalanced by fresh acidity, unfolding phenolic texture and chalky minerals. Flaunting fresh fruit and a crisp, long finish. A well-made pet-nat featuring bright fruit and a balanced, creamy, textural palate" Candice Chow, Raymond Chan Reviews

Enticing aromas of perfectly ripe Hawke’s Bay peaches and nectarines . A wonderfully fresh palate with incredible flavour that is unmistakingly Albariño. 

The Albariño Brothers are three friends from different backgrounds in wine. Ollie, Shaye and Ant are passionate about growing and making world class Albariño and are working together to take New Zealand’s stunning Albariño wines to the world.

Picked on the the 8th of March from the Bridge Pa Triangle sub region of Hawke’s Bay, this style was chosen to capture the freshness of Albariño in this Méthode Ancestrale style, which is the oldest sparkling wine technique, designed to capture wine in an exact moment in time.

Free run fresh juice was settled, then bottled during its single fermentation to allow it to finish fermenting in the bottle to create natural carbonation, producing delicate bubbles. This method creates a fresh vibrant style of sparkling wine, rested in bottle for 5 months before disgorgement at cold temperatures to retain freshness, then a small dosage of sugar to perfectly balance the fresh vibrant acidity of the wine.