(2023) A huge name in Marlborough, especially for Sauvignon Blanc, this sparkling blend is mostly Chardonnay with a little Pinot Noir, from vineyards in Gisborne and Hawkes Bay. It is made by the Charmat method, so the second fermentation took place in pressurised steel tanks rather than individual bottles. That's the method for Prosecco and indeed, this is rather Prosecco like in some ways, though the very low residual sugar of 3.5g//l makes it much drier, leaner and more lemony in character.