Zephyr Marlborough Méthode Traditionnelle Blanc de Blancs 2019

Description

Dry, Floral, Pastry

"A fragrant, lifted and enticing bouquet of citrus and white peach laced with a stony mineral and fine leesy white biscuit autolysis. Delicious on the palate with the lead flavours taken by the fruit then fine mousse and finally the autolysis. A light nut and mineral quality add depth while the acidity, youthful and defined, carries flavours and length. Well made with best drinking from 2026 through 2029" Cameron Douglas, Master Sommelier, Oct 2025

"A celebration of fizz. This is lifted with pomelo and frangipani blooms, some Appletini and chamomile blossoms. Its crumbly biscuits edge moves into lemon tea and white nectarine flesh. A fine, bubbly, presistent head. This is looking very youthful; a stunning drink on its own but would help carry the party till the wee hours" Shanteh Wale, Halliday Companion

"Very appealing aromas of red apple, nectarine and lemon rind, supported by notes of brioche and pastry crust autolysis that is bold but well integrated. The palate mirrors the nose so that salted lemon rind and apple flavours shine and there’s a line of succulent acidity running right across the palate" Jane Skilton, Master of Wine, The Real Review

Zephyr Blanc de Blancs Vintage was born from a loving desire to celebrate friends, family and life. The blue Zephyr butterfly symbolises life’s journey from a tenacious metamorphosis to that of freedom and joy. Sparkling does this, it takes you places, and this lovingly crafted single vineyard Méthode does just this.

Established in 1985, the Glover Family Vineyards have inspired the family’s passion for wine. This inaugural blanc de blancs ‘brut nature’ cuvée exhibits all the hallmarks of Turangawaewae; old vine chardonnay, single vineyard, family farmed and six years on lees – expressing the ethereal aromatic and structural flair of our home, our sense of place.

600 Chardonnay vines were hand harvested from our Alice Mills vineyard on the 4th of March 2019. Whole bunch pressed with an early press cut to keep the freshest, cleanest juice aside. Cool fermentation occurred with a portion fermented in old oak barriques before tirage in March 2020. Disgorging took place with zero dosage in July 2025.