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. Using a blend of Chardonnay and Pinot Noir from premium Central Otago vineyards, this wine has partial barrel fermentation, and full bottle fermentation. Over 25 months on lees has created this wine's complexity. Pure and rich, its finish is long, dry and generous.