New Zealand

Method and grapes

New Zealand Winegrowers describes the country's sparkling wine as predominantly Méthode Traditionnelle from Pinot Noir and Chardonnay.¹ These wines use the same process as Champagne and the same varieties, Pinot Noir, Chardonnay and Pinot Meunier (Meunier), grown locally.³ The range also includes aromatic styles such as sparkling Sauvignon Blanc.³ See traditional method for the steps.

Regions

Source: New Zealand Winegrowers.^1,3 The same body says that most non-vintage sparkling wines are ready to drink when bought, while vintage wines can be aged for 2-5 years or more.¹

Méthode Marlborough

Méthode Marlborough is a group of Marlborough producers that promotes sparkling wine made only from Pinot Noir, Chardonnay and Pinot Meunier by the traditional method. Its wines have the second fermentation in bottle and are aged for at least 18 months before disgorging.³ This is a rule of the producers' group, not of New Zealand law. For comparison, see ageing minimums elsewhere.

Geographical indication

Marlborough is registered as a wine geographical indication with the Intellectual Property Office of New Zealand, number 1004, since 26 February 2018.² The register entry does not set rules for sparkling wine or name grape varieties.²

Not covered

No legal definition of sparkling wine specific to New Zealand was checked for this page, the Méthode Marlborough charter itself was not opened, and no official sparkling production or export volume was found. A neighbouring sparkling region with its own page is Tasmania in Australia.