Pinot Noir undergoes skin contact, while Chardonnay goes through direct pressing. These are co-fermented with Pinot Blanc and Sauvignon Blanc in a tank. After blending, the second fermentation occurs in the bottle, resulting in a delightful sparkling wine with a lovely light red hue and delicate, fine bubbles. We agree and would also emphasize that this represents a significant development in New Zealand’s wine scene. It marks a shift towards authentic, artisan winemaking in a country often linked with mass-produced beverages. These wines possess character, depth, complexity, and, above all, approachability.