Avancé is the first red from Glaetzer-Dixon to advance from barrel to bottle each season. Working and travelling through many wine-making regions on the European Continent gave Nick, their wine maker, insight into the lighter wine styles, keenly sought after by the local village people for their fresh fruit driven flavours.

Northern Tasmania is widely known for the quality of sparkling wine produced in the cool climate region, with the first 1995 vintage of Pirie doing much to establish this reputation. Now a new chapter is born with Pirie NV Sparkling - A full flavoured cuvýe from a blend of chardonnay and pinot noir, boasting complexity and freshness. A vibrant lemony acidity with a full and rich mid-palate leads to slaty, mineral finish.

Aromas of toasty brioche and delicate citrus subtly emerge from the fine beads. Full and crisp flavours of apples with lengthy creamy structure. Fine and subtle.

Golden Chardonnay fruit from the Louis vineyard is cool fermented in tanks followed by extended lees contact prior to bottling. By not utilising the Burgundy technique of fermentation in oak casks this wine highlights the pure Chardonnay aromas and flavours of stone, citrus and melon fruits. The mouth-filling, smooth, fruit-salad flavours are harmoniously balanced by a refreshing crisp long finish.

Its yellow in colour with hints of green and gold show its fine bubbles in a lovely light. The nose opens on white blossom then citrus, before developing pleasant buttery and brioche notes. Full and rounded in the mouth, with a certain vivacity, and complex secondary aromas that evolve over time, delighting the taste buds. The harmony and elegance of Perle d'Ivoire makes a match for a wide variety of dishes, from the simplest to the most exotic. The grapes come mainly from the north of Burgundy (Yonne, Chatillonnais) and the south (Mâconnais). Gentle pneumatic pressing respects the fruit, and separate handling of the juice produces musts of great quality. Cold settling followed by fermentation in temperature-controlled vats preserves the personality of the wine, in particular its aromas. Once the bubbles have formed in the bottles, Perle d'Ivoire ages on laths for more than 18 months, enhancing the wine and bringing great elegance. Crémant de Bourgogne has been an Appellation dOrigine Contrôlée since 1975. It covers a particularly large territory that stretches from the north of Burgundy to the south, covering the Chablis region, the Châtillonnais, the Côte de Nuits and the Côte de Beaune, the Côte Chalonnaise, the Côte Mâconnaise, and into the Beaujolais. Such diversity means that a wide range of different base wines can be created that reflect their terroir. This allows for the creation of subtle blends to achieve the perfect balance for each cuvée and to bring out the qualities of each varietal: Pinot Noir for fruit, structure and vinosity; Chardonnay for freshness and elegance; Gamay for tastiness; and Aligoté for vivacity. Empowered by more than 130 years of history and expertise, creativity and respect for the terroir are the fundamentals of the Louis Bouillot philosophy.

Pale yellow in colour this Blanc de Blancs has a remarkably fine and full mousse. The fruity bouquet shows peach and apricot notes. The palate is creamy and soft. The finish clean and zesty. The palate is creamy and soft. The finish clean and zesty. Maison Veuve Ambal was founded in the heart of Burgundy in 1898, by Veuve Marie Ambal, widow of a Parisian banker. Marie returned to Rully to join her brother, wine lover and wine broker, at the time "method traditionelle" was being introduced for sparkling wines. The wines immediately gained recognition, and her grandson Charles Roux Ambal, followed by his grandson and current President Eric Piffaut, have continued to build on Marie's philosophy of quality, and the combination of tradition and modernity which is the signature of Veuve Ambal. With over 200 hectares of vineyards across Burgundy, mainly planted to Pinot Noir and Chardonnay, Veuve Ambal remain leaders in the production of Cremant de Bourgogne today.

1987-planted Chardonnay vines, hand-picked and whole-bunch pressed straight to French barriques (15% new), matured for 9 months, the majority without stirring. A citrus driven nose with white nectarine & oatmeal. Super tangy palate with a great balance of acidity & flavour; Almond, white peach, & lemon curd.

Yellow in colour with a bouquet of Granny Smith with a hint of strawberries, creamy. Palate is refreshing, vibrant, moreish, poised with fruity acidity and lees. Bottle fermented and aged on lees. Riddled and disgorged by hand from early 2018. A sparkling wine exuding elegance and finesse. Pale yellow with a bouquet of Royal gala apple and hints of lime and brioche. On the palate, this is flirtatious and moreish. Enhanced by an invigorating cool, creamy acidity. Focused, cool and crisp with beautiful balance and length. It is now well established that Central Otago produces outstanding Pinot Noir and Quartz Reef is no exception. Firm and intense with notes of ripe black cherry, pomegranate and spice, the maturing sun drenched slopes of our Bendigo Estate vineyard continues to produce Pinot Noir of exceptional expression and structure. The Quartz Reef Pinot Gris is made in a rich bone dry style which compliments foods of all flavours. Quartz Reef Methode Traditionnelle is a wine of distinction, made in the traditional method to achieve elegance and finesse. Focused, fresh and crisp with a beautiful balance and length. Easily New Zealand's most Champagne-like Sparkling Wine.