A firm staff favourite from one of the legendary small producers of New Zealand.  Hans and Therese Herzog are originally from the hills outside Zurich, where they owned and managed a small farm, vineyard and Michelin starred restaurant before their dramatic move to New Zealand in the early 1980's. 

This dry and crisp cuveé (Pinot Noir & Chardonnay) shows seductive aromas of ripe strawberries and raspberries, juicy blood oranges and zest of a pink grapefruit. Yet shows undertones of freshly baked brioche and vanilla. Impressive in its opulence, the finish is refined and refreshing. The style is extra brut with less than 4g/l of residual sugar. 7+ years of ageing potential.  

Winemaking Note: “Preferring quality over high dosage, I prefer Champagne dry with less acidity yet from riper fruit delivering a fuller flavour and body. The top quality grapes used for the base wine were crushed and destemmed before a short cold maceration and further pressing fermentation and aging on fine lees in a French oak barriques for 18 months. Secondary fermentation including “tirage” and further ageing on lees, riddling and disgorging, were carried out using traditional French Champagne methods.” – Hans Herzog

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