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Lot 10 – The Craft of Bubbles at de la terre and Winemaker’s Lunch

Lunch for six, 72 x 750ml Bottles | 54 Litres

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Description

Auction Lot Details

This is all about how we hand-craft our Bubbles at de la terre.

Let us take you on a hands-on journey through each of the stages
in making our méthode traditionnelle.

Try your hand at riddling, disgorging and shrouding,
label and number your own disgorged bottle of wine to take home with you.

Then sit down to a Winemaker’s six-course lunch for six,
showcasing our range of Bubbles with an eclectic range of food matches.

And at the end of the day, the group takes home an additional two dozen of each of our three méthode traditionnelle wines:

Cuvée II
Two years on yeast lees, a crisp, fresh, fruit-forward méthode
with restrained yeast notes and minerality

Blanc de Noirs
Made from Barbera grapes (we haven’t heard of anyone else doing this) and three years on yeast lees, we have just disgorged our first vintage of this wine

Blanc de Blancs
With a minimum of three years on yeast lees, a richer méthode with obvious brioche/bready characters and the minerality typical of our limestone terroir, this is the most elegant and refined méthode in our range.

Winemaker

Tony Prichard

Winery

de la terre

Website

http://delaterre.co.nz

Additional Details

Cellar Door and Café open Friday, Saturday & Sunday from first weekend in October to Queen’s Birthday Weekend in June, 10am to 5pm. Open most public holidays, closed Christmas Day. Boxing Day, Good Friday and ANZAC Day (until 1pm). Tastings run by the Winemaker. Café serves lunch plates, cheese plates and wood-fired pizzas – lunch bookings recommended – phone 06 8743224

Auction Lot Details

This is all about how we hand-craft our Bubbles at de la terre.

Let us take you on a hands-on journey through each of the stages in making our méthode traditionnelle.

Try your hand at riddling, disgorging and shrouding, label and number your own disgorged bottle of wine to take home with you.

Then sit down to a Winemaker’s six-course lunch for six, showcasing our range of Bubbles with an eclectic range of food matches.

And at the end of the day, the group takes home an additional two dozen of each of our three méthode traditionnelle wines:

Cuvée II
Two years on yeast lees, a crisp, fresh, fruit-forward méthode
with restrained yeast notes and minerality

Blanc de Noirs
Made from Barbera grapes (we haven’t heard of anyone else doing this) and three years on yeast lees, we have just disgorged our first vintage of this wine

Blanc de Blancs
With a minimum of three years on yeast lees, a richer méthode with obvious brioche/bready characters and the minerality typical of our limestone terroir, this is the most elegant and refined méthode in our range.

 

Winemaker

Tony Prichard

Winery

de la terre

Website

http://delaterre.co.nz

Additional Details

Cellar Door and Café open Friday, Saturday & Sunday from first weekend in October to Queen’s Birthday Weekend in June, 10am to 5pm. Open most public holidays, closed Christmas Day. Boxing Day, Good Friday and ANZAC Day (until 1pm). Tastings run by the Winemaker. Café serves lunch plates, cheese plates and wood-fired pizzas – lunch bookings recommended – phone 06 8743224

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