Vilaura Hawkes Bay Methode Traditionelle 2021 (6x750ml)
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- Orders placed before 3pm (Mon-Fri) are dispatched same day.
- Average delivery time is 1 business day from dispatch. South Island and rural deliveries average just 2 business days.
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Founded by talented winemakers Jascha Oldham-Selak and Sanne Witteveen, Vilaura are methode traditionelle specialists through and through. Exclusively producing single vineyard, regional New Zealand methode traditionelle, this is an impressive start to their winemaking journey. Vilaura (a merging of the words Villa and Aura) translates to 'house of energy' and this methode sure reflects this. They have recently been recognised among Viva’s Top 50 Wineries of New Zealand, cementing their place as a rising star in the local wine scene.
Bottle aging for a minimum of 36 months on yeast lees and barrel fermentation drives the wine's complexity and the 100% clone 95 chardonnay is at the helm of the striking acidity and punchy citrus characters. This is one not to miss. Limited stocks.
Tasting note
The winery: "Pale golden in colour with a fine persistent bead. Aromas of poached pear and pastry with a hint of citrus flower. On the palate a fine mineral persistence with hints of passionfruit and hazelnut praline. Extra brut in style, this dry Methode Traditionelle is best enjoyed as an aperitif or to accompany an entree course."
Sam Kim, Wine Orbit: "Exquisite and complex, the wine shows baked apple, lemon sorbet, oatmeal, and yeasty nuances on the nose. The palate exhibits excellent concentration and expansive mouthfeel, wonderfully framed by plush texture and racy acidity, making it superbly harmonious and lingering with seductive flavours."
Stephen Wong MW: "Persistent, fine mousse. Subtly musky and delicately perfumed with savoury autolysis and floral undertones to the heritage apple flavours: a classic blanc de blancs expression. There is considerable power and weight backed up by intense acidity and restrained layers of toasty lees-ageing. The taut, sinewy style twists together onto the dry, slightly austere finish before the wet stone, lemon peel and grapefruit flavours give way to chalky phenolics and mushroom. This will improve if given time in the cellar to gain more toasty complexity, or if served wtih food to soften its very dry, acid-driven structure."
ABV: 12.5%
Volume: 750ml
Region: Hawkes Bay, New Zealand
