Nautilus Cuvée Marlborough Brut NV N/V

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.

Wine Production

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.

Tasting Notes

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.

Food Pairing

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.

Production Info
Vineyard name
Three vineyardsq
Vineyard size
10 acres
Soil composition
Silt and Stony
Training method
100 feet
Average Vine Age
6 tons
Year vineyard planted
Harvest time
First vintage of this wine
Bottles produced of this wine
Winemaking & Aging
Varietal composition
75% Pinot Noir, 25% Chardonnay
Fermentation container
Stainless steel tanks
Length of alcoholic fermentation
21 days
Fermentation temperature
55 °F
Malolactic fermentation
Fining agent
Type of aging container
Stainless steel tanks
Length of aging before bottling
6 months
Certified Vineyards
All vinyards certified under Sustainable winegrowing New Zealand
Certifying Organizations
New Zealand Winegrowers
Sustainability Certification
Analytical Data
12 %
pH level
Residual sugar
6 g/L
7 g/L

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