Michael Cooper for "The Listener"

This Central Otago  sparkling is estate-grown at Bendigo and aged on its yeast lees for at least two years. The batches vary in their varietal composition, but the latest is a blend of pinot noir (76%) and chardonnay (24%). Light straw, with a fragrant, yeasty bouquet, it is crisp and lively, with excellent intensity of peachy, yeasty biscuity flavours. It is showing impressive complexity, and has a smooth, almost fully dry, lingering finish. Offering fine value, it is certified organic and bio dynamic.