(2010) Champagne house Deutz is behind this bottle-fermented Kiwi fizz, which is one of New Zealand's best. It has a very pale lemony-green colour and plenty of tiny bubbles, and an authentically yeasty, Champagne nose with bread dough scents and a touch of toast, a nettle streak and plenty of crunchy apple fruit. On the palate it is bone-dry in character, but not tart or thin. It is tight and juicy, with a fine mousse and those crunchily vivid red apple flavours and lemon zest acidity. Stick a few bottles in the cellar and this will no doubt be even better in a couple of years. Terrific stuff.