The natural beauty of the Nautilus shell has inspired our expressive, balanced, precisely crafted wines since 1985, the early days of Marlborough winegrowing.
Back then there were only 80 NZ wineries. Today there are nearly 700. Yet we remain small, family-owned, and committed to the stunningly beautiful Marlborough region.
About the Vineyard
Marlborough is a sheltered, sunny, cool maritime climate known for intense, highly aromatic wines.
Nautilus Cuvee is sourced from three sites on free-draining stony soils planted with older sparkling wine clones of pinot noir and chardonnay which are able to retain good levels of acidity. The blend of sites gives complexity to the cuvée.
Grapes are hand-picked and whole-bunch-pressed to release the finest free-run juice.
Base wines are fermented with a Champagne yeast and left on lees for full malolactic fermentation. Wines are blended in September, with 5-10% reserve wine to add complexity in a non-vintage style. Secondary fermentation takes place in bottle before 36 months aging on lees prior to disgorging and a further six months aging on cork giving a complex bouquet in the finished wine.
Marlborough’s cool climate gives an elegant, finely structured, high acid wine which shows the richness of a Pinot Noir dominant blend (70%).
Traditional method winemaking and 36 months’ aging on lees give a fine bead, creamy mousse, and a distinctive nutty, brioche bouquet, and harmonious and lingering palate.
Although this dry, mineral, high acid wine is a classic match for oysters, the creamy texture and complex, toasty bouquet compliment a variety of dishes, such smoked salmon and crème fraiche blinis, or goats cheese choux buns.
The breadth on the palate pairs well with stronger flavours such as a hint of Indian spices, or a roast chicken.