Oliver Zeter Sauvignon Blanc Sekt is a sparkling wine from the master of Pfalz-grown Sauvignon Blanc, Oliver Zeter.  The wine is made with hand-selected Sauvignon Blanc grapes and fermented in the traditional method, the same way as Champagne. Golden-hued with a persistent sparkle, the wine leads with aromas of gooseberries and passionfruit into a palate filled with citrus, orchard and tropical fruits. The finish is gently toasty, long and satisfying.  An outstanding Sekt!

About the Producer

Oliver Zeter is not your typical winemaker, forced to balance a family winemaking tradition against his own vision. He considers himself lucky to have started from scratch, as it lets him do as he wants, with no worries about stepping on anyone else's toes.
Oliver bottled his first vintage in 2007 and has already earned himself a place in the wine world whilst being one of the rising stars of the Pfalz. An importer first, he was converted to winemaking during a visit to South Africa where he lost his heart to Sauvignon Blanc, his passion for which manifested itself in the planting of seven clones on soil that was perfectly suited to the variety. Oliver has been among the leaders in German viticulture for some time now and his portfolio comprises Burgundy varieties and other specialties.

Visit the Oliver Zeter website

Vineyard and Winery

The “Brut” was first produced as part of the 2014 vintage. The goal is and remains a 100% Sauvignon Blanc sekt of the highest order. Sauvignon Blanc is a notably aromatic and early ripening variety. The challenge comes in conveying the charm of this varietal character through a sekt. Extensive experience is needed to have any chance with this wild (savage, the French would say) variety. Another decisive benefit is access to many different sites, allowing the grapes to be harvested at their own specific optimal state of ripeness. After a quick harvest to ensure as little oxygen contact as possible, the berries are then gently pressed. The base wine is fermented in stainless steel tanks to preserve the clear fruit aromatics. Second fermentation takes place in the bottle, giving rise to a fine perlage. The Brut spends (only) approx. 10 months on the lees. This relatively short stay is key to preserving the finely finessed fruit and juicy fresh profile.