Fleck Sparkling Water - A splash of Central Otago
The search for gold near the spring’s source began in the 1860’s. That legacy continues with Fleck, containing minerals even more precious for palatability and well-being.
To enrich your well-being, Fleck has double the mineral levels of most NZ bottled waters. It’s local fare, made in small batches.
The Queenstown Spring Source.
Fleck’s source emerges naturally in Gibbston at an altitude of 285m. Elemental markers in the water indicate that much of it fell as rain or snow in the local mountains above 1000m and took 30 or more years to surface at the spring (mean residence time of 16-50 years).
This lengthy journey, along with a remarkably consistent mineral profile, flow and temperature mark it as a very secure groundwater source. The local geology is dominated by schist rock, which gives the water both its signature mineral character and is a key element of Gibbston Valley’s renowned “terroir” – the world’s southernmost wine appellation.
Most diets provide less than ideal levels of calcium. Fleck contains optimal levels of calcium and magnesium minerals. Calcium makes bones rigid; comprising 25% of skeletal weight. Along with magnesium, calcium plays a role in most (if not all) of the body’s metabolic processes. Only 25-30% of calcium is absorbed from food, whereas the bioavailability from calcium in water is 50%.