“Rich yet fresh, succulent yet firm, the NV Brut Cuvée Marlborough continues to be one of region's most impressive traditional method sparkling wines. High levels of nectarine-like fruit intensity combine with toast and grilled nut flavors derived from three years on lees. Its substance and character makes you wonder why more sparkling wines aren't this good.”

“This has complex aromas of chamomile, beeswax and some dried peaches with sappy red berries and pastry, too. Complex. The palate offers a very bright, fresh and quite crunchy feel with attractive red fruit and a lithe, juicy and succulent feel that holds long. Ruby grapefruit to close. A blend of 70% pinot noir and 30% chardonnay.”

“A dry sparkling with honey, peaches, raspberries and croissants on the nose. Creamy and fresh with fine bubbles and tasty leesy, pastry notes. Pinot noir dominant blend. Bottled October 2018 and disgorged May 2022. Sustainable.”

The NV Brut Cuvée Marlborough is a sophisticated and savory late-disgorged sparkler. This is Pinot Noir-dominant, giving richness and roundness to its savory, mushroom-like notes complemented by nutty characteristics formed over three years on lees. The flavors are finely integrated and there's weight and satisfying concentration on the savory finish.

"Finally, this wine has been brought to the U.S. There were only 40 cases imported so it may be difficult to track down, but it's worth a search. It's light to medium in body, but with an expansive nose of toasted brioche. That note combines with hints of mixed citrus and tart berrieson the palate, then comes to a clean refreshing close."

"This has a bready and slightly toasty edge to the nose with lemon rind and a subtle, white-peach thread on the palate. Some handy freshness and a smoothly rendered, nutty finish."

"The non-vintage Brut Cuvee (Marlborough) is a blend of 70% Pinot Noir and 30% Chardonnay that spends a minimum of three years on lees, creating a sparkling wine with a fine mousse and more-ish flavors. The finesse of the juice reflects the delicate handling: it is hand-harvested and whole-bunch-pressed, and only the free-run juice is used. While the Pinot brings roundness and depth, the Chardonnay in this cool climate adds a firm line of tension that runs through the wine's core. You can expect red cherry and crisp apple flavors alongside the lees-derived biscuit notes. The finish is rather fleeting."

“On its lees for three years, this traditional method bubbly, from one of Marlborough’s quality-led producers, opens with a nose of citrus and green apple fruit, buttered toast, honey and yeast. On the palate there’s less opulence than the autolytic nose suggests, making the acidity feel a little sharp around the edges and wanting for some creaminess, but there’s still a long citrusy finish, bright bubbles and plenty of drinkability”

"A blend of 75% Pinot Noir and 25% Chardonnay, the NV Cuvee Brut is made in the traditional method and disgorged after 3 years on lees. It opens with a lovely aromas of lemon curd, white peach and clotted cream-topped scones with hints of wild strawberries and buttered toast. Very fine, graceful and harmonious in the mouth, it has small, frisky bubbles and a long finish. Bottled Oct 2010, it was disgorged May 2014. 2500-3000 cases made."

“A reliable sparkler, the current release of the Nautilus NV Cuvee Marlborough Brut offers up fresh, yeasty aromas of rising bread, layered over a base of citrusy fruit. A 73-27 assemblage of Pinot Noir and Chardonnay, disgorged after three years on the lees, it's light to medium-bodied, with a delicate, silky texture and decent, slightly honeyed length.”

“Elegant and perfumed with a savoury underlay, this is creamy and complex, with pure green-apple fruit and white-mushroom notes. The acidity adds an energetic tension that lasts into the long, fragrant finish.” – 16.5 points 

“Parties are all about the conversation, and this bubbly wine from New Zealand is certain to spark some chatter. Toasty flavors of apple skin, roasted hazelnuts, honey and lime dominate the wine’s mouth-coating palate. This wine is produced from 70% pinot noir and 30% chardonnay via the méthode traditionelle and aged for three years on the lees. Sip with oysters, crab legs or vegetarian hors d’oeuvres.” (Best for Parties)

"Rich and a little toasty on the palate. This seems to taste a little sweeter than some other bottles I have tasted, though this may be because it is at room temperature. Lightly toasty and good length. " (16.5 points out of 20)