Tohu Rewa Reserve Blanc de Blancs Methode Traditionnelle 2016

A shimmering, brilliant pale gold in the glass, this traditionally made wine displays lifted aromas of bright citrus fruit, crisp fresh apples and refined touches of brioche and toasted hazelnut. Extended lees aging in the bottle has resulted in a wine that displays a fine, persistent bead and rich, creamy mousse; while the palate bursts with complex layers of zesty citrus and ripe fresh fruits with nutty undertones. Finely balanced with bright acidity and a touch of minerality, this wine leads to perfectly to an elegant, long and crisp dry finish.

The grapes for our Rewa Blanc de Blancs are grown on the Rothay vineyard in the Rapaura sub-region of Marlborough. Selected clone 6 Chardonnay grapes are grown on a Sylvos trellis system with its characteristic 'droppers' and a high cordon - producing good crops with large berries ideal for the production of methode wines.

The Chardonnay that is selected for our Rewa is grown on the Rothay vineyard in Rapaura and is clone 6 grown on the Sylvos trellis with its characteristic ‘droppers’, high cordon and fruit thinned with early season leaf plucking. Our clone 6 is valued for méthode production as it is a high cropper with large berries, so has a very juicy profile with low phenolic pickup from minimal skin contact. The 2011/2012 growing season was challenging - being much cooler than average, however slow ripening throughout the vineyard allowed us to pick the grapes in optimum condition with high levels of acidity and the low sugar levels we require for méthode base wine. In 2012 the harvest date was much later than usual with the grapes picked on the 30th March at a brix of 19.8.

The chardonnay grapes for this méthode traditionnelle are handpicked before being gently pressed at our modern winery. Pressings and free run juices are initially kept separate before being racked clear to a temperature controlled stainless steel tank for the primary fermentation. After a long cool ferment the resulting wine is then warmed and undergoes full malolactic fermentation while aging in tank on yeast lees. The tirage (or bottling) of the base wine with yeast causes the wine to undergo a secondary fermentation in the bottle - which creates the bubbles. Once the secondary ferment was complete the bottles were then put to rest for an extended 54 months on their lees in a temperature controlled warehouse before disgorging in September 2021. At disgorgement the lees are riddled from the bottle before topping and corking, then labelling. The wine was then held a further 5 months before release.

Once the secondary ferment was complete the bottles were then put to rest for an extended 54 months on their lees in a temperature controlled warehouse before disgorging in September 2021. At disgorgement the lees are riddled from the bottle before topping and corking, then labelling. The wine was then held a further 5 months before release.