Vilaura Blanc de Blanc Methode Traditionelle 2019

Stephen Wong writes "Rich golden colour. Noticeable development here, rich aromas of buttered toast lead to a dry palate with lots of power, tight, focused acidity, long and savoury, mid-weight heritage apple flavours. A restrained and austere style with lots of complexity and depth, this has power and intensity which keeps coming back on the long spicy finish of ginger, licorice and cherry. Impressive, dry and serious stuff."

Bob Campbell MW writes "Fresh, yeasty wine with good varietal identity and an appealing brioche, baguette yeastiness. Refreshing wine with an ethereal texture."

David Walker Bell, WineFolio writes "A new label of sparkling wine – in fact a new production facility in Hawke’s Bay as well – with their first bottled product opened for me for tasting this week. An excellent presentation, with elegant touches to the labelling, capsule and even the bottle shape. A very fine mousse of bubbles in the glass, and a pale golden colour. Apple, citrus – lemon peel and bergamot – and pear, with white spring florals that follow through into the palate. Very dry – quite serious, with a tenseness and prickle of those green flavours. Quite complex and develops nicely through the palate – hints of ginger, nougat and breadcrumb emerge. A good persistence to the finish. A promising debut."

Candice Chow, Raymond Chan Wine Reviews writes "An inaugural release of Vilaura, made form 100% clone 95 Chardonnay. Attractive and complex on the nose, striking acidity hits the palate and unveils punchy citrus and peach enriched by at least 36 months lees contact and lingering with brioche and creamy autolysis."

The winery writes "Light yellow gold in colour with a fine persistent bead. Aromas of white peach, lemon citrus and crisp
green apple. Notes of baked bread and ginger spice on the nose with a subtle nutty character. On the palate a crisp acidity is balanced with creamy textures held up by a concentrated long finish. Extra Brut in style, this very dry Methode Traditionelle is best enjoyed as an aperitif or to accompany an Entree course."