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19/10/2026

Méthode traditionnelle involves a second fermentation in the bottle, followed by ageing on lees and a series of labour-intensive steps before the w**e is ready for release. Depending on the style, the process can take years.

So why commit to it?

For Rudi Bauer of Quartz Reef, the answer lies in what happens during ageing.

Watch all the short episodes: https://www.therealreview.com/2026/10/14/sparkling-w**es-of-new-zealand/

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15/10/2026

What makes Wairarapa a good region for sparkling w**e? 🥂

In this episode, Jane Cooper from Alexia explains how the region’s long-established chardonnay and pinot noir vineyards, combined with cooler harvest conditions, help produce grapes suited to méthode traditionnelle.

From retaining natural acidity to achieving more restrained citrus and strawberry flavours, Jane shares what makes Wairarapa a great place to make serious sparkling w**e.

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15/10/2026

What makes chardonnay and pinot noir so well suited to New Zealand sparkling w**e? 🥂

Jascha Oldham-Selak from Vilaura shares the philosophy behind the w**ery’s focus on regional and varietal purity, working with single vineyards across Marlborough, Central Otago and Hawke’s Bay.

From the elegance and minerality of Blanc de Blancs to the upcoming release of Vilaura’s first Blanc de Noirs, Jascha discusses the styles they’re working with and what’s next for the w**ery’s sparkling w**e range.

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14/10/2026

How is New Zealand shaping the future of sparkling w**e? 🥂

In this upcoming series, we hear from six producers across Aotearoa as they discuss the styles they make, the regions they work in, and what it takes to produce sparkling w**e. From the challenges of méthode traditionnelle to exploring alternative styles and the future of the category, each producer brings a different perspective.

Stay tuned as we explore New Zealand’s sparkling w**e scene, one question at a time.

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