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Gibbston Valley NV Methode Traditionelle

  • USD $50.00
  • Buyer Rating:  

Pure pristine Central Otago fruit has gone into the classically-styled Gibbston Valley Non-Vintage Methode Traditionelle. Creamy toasty notes are on the nose, with subtle brioche, straw and barrel derived aromatics.  

Pure pristine Central Otago fruit has gone into the classically-styled Gibbston Valley Non-Vintage Methode Traditionelle. Creamy toasty notes are on the nose, with subtle brioche, straw and barrel derived aromatics.  

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Description:

Using a blend of Chardonnay (30%) and Pinot Noir (70%) from premium Central Otago vineyards, the Gibbston Valley NV Methode Traditionelle has partial barrel fermentation, and full bottle fermentation. Over 27 months on lees has created this wine's complexity.

Creamy toasty notes are on the nose, with subtle brioche, straw and barrel derived aromatics. 

A full creamy palate follows. Pure and rich, its finish is long, dry and generous.

Download tasting notes

gv pinotbarrel

Cellaring:

This wine is ready to be enjoyed now. 

Technical Specifications

Harvest Analysis
Harvest Date: 15 - 22 March
˚Brix: 19ºBrix
Titratable Acidity: 10 - 12g/L
pH: 2.9 pH
Wine Analysis
Alcohol: 13.0 v/v
Residual Sugar: 4 g/L
Titratable Acidity: 7.90 g/L
pHpH: 3.25 pH

Vineyard Location

5 Star - Michael Cooper

Gibbston Valley NV Méthode Traditionnelle

The wine on sale in 2017 (5*), from grapes hand-picked in Central Otago, was disgorged in August 2016, after 29 months on its yeast lees. Pale straw, with a fragrant, yeasty bouquet, it is complex and vivacious, with penetrating, crisp, lemony, appley flavours, yeasty and nutty, and a dryish (6 grams/litre of residual sugar), long finish. Showing lots of personality, it's well worth discovering.

Food Match

The Gibbston Valley NV Methode Traditionelle is ready to enjoy now. It's beautiful as an aperitif or as a match with light seafood and shellfish dishes

Try it with summer scallops and mushroom.

scallop mushroomsauce