Vintage 2024: Marlborough
"I'm just kind of pinching myself that the weather is so good," says Pernod Ricard's New Zealand Group Winemaker Jamie Marfell, as he approaches what will likely be his first Easter off in 34 years.
While the region is best known for Sauvignon Blanc, it is also a renowned sparkling wine producer, Since the early days of Daniel le Brun, who established the country's first winery dedicated solely to sparkling, the style has thrived. There would be very few companies based in Marlborough not produce a sparkling of some sort.
But where Méthode Marlborough differs, is the set of criteria that members have to adhere to.
Any producer who is making a sparkling wine that meets the following, is welcome to join.
Wines must be 100% grown and made in Marlborough
Wines must be made by traditional methods of production, meaning second fermentation is in the bottle, followed by a complex disgorging process
Wines are 100% made of the three traditional varieties (Pinot Noir, Chardonnay, Pinot Meunier) individually or as a blend
The wines must be aged for a minimum of 18 months on lees.
So with the rules laid down, how is the group promoting their wares? Via marketing and sparkling occasions such as one coming up on November 21.
Labeled as One Night, Five Courses, Ten Sparklings - the gala dinner is promising a array of tantalising moments. The fact that it is being held in the Aviation Heritage Centre, under the wing of a vintage spitfire, will only add to the glamour of the evening.
Wineries involved in Méthode Marlborough are; Allan Scott, Cloudy Bay Vineyards, Daniel Le Brun, Hunter's Wines, Johanneshof, Nautilus Estate, No 1 Family Estate, Spy Valley, Summerhouse and Tohu Wines.
Tickets for the one off event are available by emailing; This email address is being protected from spambots. You need JavaScript enabled to view it..
