Pinot Noir (61%) and Chardonnay (39%) from the Bendigo district of Central Otago. Weighty wine with an appealing bite of fresh acidity that transforms to a soft and beguiling suggestion of sweetness on the finish. A nice mix of austere citrus and mineral fruit flavours with fine toasty autolysis. Bone dry.

White pears, biscuits, barley, lemons and apricot stones on the nose. Crisp and dry with fine bubbles and a medium body. Nicely linear and focused. 76% pinot noir and 24% chardonnay. From organically and biodynamically grown grapes. Drink now.

The NV Methode Traditionnelle Brut Pinot Noir / Chardonnay leads with a saline nose of green apple and brine, lemon pith and white tea. The wine in the mouth is plump and fresh, and the residual sugar (three to four grams per liter) sits comfortably in the mouth. A lovely wine that is supremely elegant and fine. Lingering and chalky, it spent 18 to 24 months on lees and saw no oak or malolactic fermentation. "All I want is clarity and pure freshness and awakening," says winemaker Rudi. Tasted at Bendigo Station at 823 meters above sea level, above Bendigo, Central Otago November 2023. It's composed of 67% Pinot Noir, with the balance Chardonnay. 12.5% alcohol, sealed under Diam. - Erin Larkin

Quartz Reef's NV Brut Methode Traditionnelle Quartz Reef is a round, weighty Pinot Noir-dominant, traditional-method sparkler that gives New Zealand fizz a good name. It is floaty, light and delicate yet round with good density in its core. You can expect attractive red cherry fruit and savory characters, alongside bruised apple fruit and delicate lees-derived pastry notes. Smart and refined. -- Rebecca Gibb MW

The 100% Pinot Noir Methode Traditionelle Rosé may be even better—and harder to find—but this blend of Pinot Noir and Chardonnay is no slouch. The aromas are toasty and penetrating, the flavors add melon and citrus notes, and the finish is refreshingly dry, with a dosage of only 7 g/L.