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Voyage Special Cuvee Brut

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Voyage Special Cuvee Brut

Expert Reviews

Michael Cooper (2004 Vintage) says
Giesen's non-vintage, bottle-fermented sparkling is made from Pinot Noir (70 per cent) and Chardonnay (30 per cent), grown in Canterbury and Marlborough. Matured on its yeast lees for two years, the wine on the market in mid to late 2004 is an attractive commercial style with gently yeasty, moderately-complex flavours.
Buyer's Guide to New Zealand Wines
Michael Cooper says
Giesen's nonintage bottle-fermented bubbly is a Pinot Noir-dominated blend (three per cent Chardonnay), grown in Marlborough (70 percent) and Canterbury, and lees-aged for two years. Pale straw, with a nutty bouquet and steady "bead", it's a fresh, crisp wine with plenty of toasty, yeasty, slightly buttery flavour.
Buyer's Guide to New Zealand Wines

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