Tasting Note: The nose suggests almond and hazelnut praline, with citrus and struck flint undertones. Two years of lees ageing give the palate weight, which is balanced by the crisp, bone-dry structure of this zero-dosage release. Produced in minuscule quantities, and very expensively, Koyama’s methode releases are true gems and showcase thoughtful, delicate winemaking skill.
Alcohol: 12.0%
Variety: Champagne method Pinot Noir and Chardonnay
Region: Waipara Valley, North Canterbury, New Zealand
