MARLBOROUGH PROSECCO 2023
Pale silvery yellow in colour with a delicate sparkling bead. Lifted aromas of red apple, pear and lemon balm entwine with fresh baked shortbread and a touch of citrus blossom. Lively and mouth-filling, the palate is layered with flavours of lemon zest, orange marmalade and toasted almond. A long finish with a rich and persistent effervescence.
Balvonie Vineyard is naturally fertile thanks in part to its previous life as a horse paddock. The Glera block was developed in 2021 with minimal intervention, leaving the majority of its pastural land in place. Mid row, sub surface irrigation forces roots to delve deep and explore its site. A habitually prolific variety, Balvonie’s Glera has been trained to two canes to encourage a balanced canopy.
Following a very early bud burst, extensive shoot thinning, wire lifting and regular trimming is required to maintain and control the vine canopy. Hand leaf plucking optimises sun exposure to bunches and is integral to the development of robust flavours. Once ideal ripeness and acidity was achieved, fruit was hand harvested by friends and family.
Grapes were chilled overnight prior to a gentle whole bunch pressing, with only the free run juice retained for Balvonie Prosecco. Fermented with nutcracker yeast, the base wine was cold stabilised before being transferred to bottle for its method traditional secondary fermentation. A technique utilised for its production of fine and persistent sparkle, the wine was held on yeast lees for two months to further develop mouth feel whilst respecting Prosecco’s renowned fresh style.
VARIETAL: 100% GLERA
VINTAGE: 2023
HARVEST: 29 MARCH, 2023
BRIX: 17.8
ALCOHOL: 11.8%
SWEETNESS: BRUT / EXTRA DRY
RS: 12.5g/L
TA: 8g/L
pH: 3.09
After witnessing Prosecco’s rise in popularity whist living in the UK, the McLauchlan’s were curious how Glera would adapt to the Marlborough climate. Following a suite of cooperative trials with Ormond Nursery (New Zealand’s sole grafter of Glera grapevines), Ben and Helen were convinced of its suitability. 600 vines were hand-planted in the spring of 2021 and the variety proved a champion in the free-draining soils of their Rapaura vineyard. The loose architecture of the grape bunches has naturally deterred disease and, over its characteristicly extended ripening season, the large clusters are allowed to develop fully.
In addition to Glera, Balvonie is planted in Sauvignon Blanc, Pinot Noir and Chardonnay. The majority of Ben and Helen’s grapes are contracted to respected Marlborough wineries, contributing to some exemplary Marlborough wine. Over the years, a few parcels have been identified as extra special and will become the foundation of Balvonie wine in due course.
The bubble affiliated with sparkling wine can be achieved in a variety of ways including carbonation, tank, transfer and traditional methods. The most elaborate and revered technique is method tradtional, also known as méthode traditionelle or méthode Champenoise (Champagne Method). This technique sees the finished wine sold in the same bottle that the wine’s second fermentation (bubble creation) was created. Prior to release, the wine is riddled, disgorged and finished with a dosage.
Balvonie Marlborough Prosecco is produced through the method traditional technique. This method was chosen for Balvonie’s second fermentation thanks to Ben & Helen’s unwavering commitment to quality. Already boutique and hands-on in its production, this classic technique ensures a persistent and fine bead is achieved in Balvonie’s finished wine. Prosecco is renowned for its core of pome fruit flavours – think apples, pears and quince - lively citrus and bountiful freshness. Balvonie Prosecco balances the refined qualities achieved by method traditional sparkling production with the purity and approachability of the glera grape varietal.
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Balvonie NZ, Wratts Road, Rapaura, Marlborough, New Zealand
Rothay Vineyards Limited, 52/OFF/027/2024 EXP. 7 November 2025 Download License
