The first thing you will notice is the intense aroma of this wine with notes of citrus and tropical fruits. These flavours follow through on the palate, where the wild fermentation in barrel adds great weight and texture to the wine.

Fruity dark flavours and uber complex in taste, this new Gamay from Dicey offers a spectrum of blackcurrant fruit flavours and impressive depth of flavour from 16% whole bunch fermentation while the majority (84%) of fruit was destemmed. Wild yeast fermentation and natural malolactic fermentation were followed by ageing in old oak barrels (considered neutral in terms of flavour).

The wine was bottled unfined and unfiltered. 

Great Central Otago Riesling in a medium dry, succulent, deliciously drinkable style with flavours of lime zest and lemon. Dicey Wines is owned by the Dicey brothers, Matt and James, whose parents were pioneers of viticulture and winemaking in Bannockburn, Central Otago, when they co-founded Mt Difficulty Wines.

Meticulous handling and low yield farming create an elegant, concentrated Riesling from Central Otago producer, Prophet's Rock. Vinification methods used in this wine draw heavily from Alsatian winemaking. This is a wine rich with lemon and floral notes, with an underlying mineral backbone. 

The Elder Pinot Noir is made from grapes grown on a small, elevated, stony, north facing vineyard, situated south of Martinborough township on White Rock Road. It's produced by Mike and Margaret Hanson and Nigel and Bridgit Elder, hence the name.

The wine is an earthy, delicate style of Pinot Noir, made for the two couples by winemaker Paul Mason of Martinborough Vineyards. 

TASTING NOTES: Aromas of ripe dark red berry fruits dominate the nose with hints of spice and floral notes in the background add complexity. Velvet soft tannins form the backbone of this succulent and vibrant Pinot Noir. Spice flavours come through on the mid palate along with rich cherry fruit flavours and underlying savoury notes. This is a superbly balanced, elegant and weighted Pinot capable of ageing for up to ten years.

Fruit aromas of blackcurrant, dark cherries and plums unfold from the glass, combined with hints of dried herbs. The palate is very complex and enticing with a beautiful, smooth texture and a firm structure. Flavours of very ripe fruit, minerals, subtle leafiness and rosewood. The supporting role of the oak intensifies underlying dark chocolate and toasty characters.

A complex Martinborough Pinot Noir made by wine maker Paul Mason that offers aromas of soft red and dark cherry and plum, complemented by hints of exotic spice and earthiness. On the palate, the wine is tight and structured, laced with spicy, savoury notes and a lingering, herbal acidity.

The grapes in this wine come from the Yarrum Vineyard on the Brancott/Ben Morven ridge, a hillside from which all grapes are hand harvested and fermented with wild yeasts and daily plunging. This rich, dark, full bodied and flavoursome Pinot Noir has huge structure and ability to age, with earthy notes and ripe dark fruit flavours. This is one of Marlborough’s top Pinot Noirs. Worthy of a decanter, a large glass and time to enjoy its complexity.

All the grapes from this wine are from our Dry River Estate vineyard, with the majority from our first planted vines in 1979. These are dry-grown vines yielding very small bunches and berries. The idea is for this wine to transcend varietal archetype, where the wine is the wine, standing outside its category.
We want to bring you a distinctive Dry River expression of Pinot Gris. The wine is perfect to enjoy young with food, but will further improve over the next five years.
Wet stone, mineral notes and riper characters of kiwi fruit, pears and stone fruit greet the nose. Further complexity is driven by long maturation on lees in old oak barrels, bringing out cashew nuts and a touch of cream and vanilla. The palate is seamless with transparent tannins and densely-packed fruit that brings the focus to middle and finishes effortlessly.

2024 - Bright and fragrant, this Pinot Gris opens with vibrant notes of orange zest, warm apricot, and a whisper of ginger, layered with delicate green melon and soft pear. A subtle floral lift, reminiscent of wildflowers, enhances the bouquet. On the
palate, rich, pastry-like phenolics create depth and texture, evoking the comforting warmth of a crackling fire. A touch of residual sugar lends a silk-like smoothness, while hints of popcorn and brown sugar add contrast and structure to its opulent breadth. The finish is indulgent and lingering, leaving an irresistible, moreish allure.

Biodynamic Pinot Noir from the Pisa Range in Central Otago. This is Burgundy meets Otago in style, with dark cherries and herbal spice notes on the nose and a medium palate of further dark cherries, licorice spice and nutty oak elements. Acid, tannins and fruit all in balance and delivered in a lush velvet mouthful.

Pair with duck, pork beef and lamb over the next four years.

Winery notes 
"This wine pays tribute to David Herd, who established Marlborough’s first commercial vineyard and winery at Auntsfield in the 1870s. Using David’s original vineyard site and specific Muscat Clone, this wine is made by applying the Methode Ancestrale technique, which can be traced to production of the first sparkling wine “Blanquette de Limoux” in 1531. As in the 153o’s, and 1870’s, fermentation with natural yeast is completed in bottle. The result is a wine that honours the foundational work of our ancestors and celebrates continued discovery and pleasure.

With each bottle being it’s own fermentation no two bottles are exactly the same. With little sulphur in bottle, this wine evolves in the glass. Initially this wine has fresh aromas of fresh apple, elderflower, nashi pear with hints of mint, and wild honey. In the glass, the brighter apple and pear notes dissipate and reveal more of the Muscat floral and exotic spice aromas. The palate has a fresh and crisp acidity, with tangy green apple. It is light and lively. With a slight brioche and almond complexity giving some generosity to the palate at this early stage of life.

The historic Petits Grains Muscat block is exactly where it all started at Auntsfield in 1873. These vines are trained along the old wire and Manuka posts as they historically were. This block has the potential for heavy crops, so we spend a lot of time carefully removing leaves very early in the season before flowering to reduce the bunch sizes and number of berries that set. Each bunch is carefully tended to during the growing season as this variety is fragile and requires optimum conditions to fully express the incredible aromatics of Muscat.

Limited Edition of just 820 bottles produced."

The Main Divide is the name of the majestic Southern Alps, which form the backbone of the South Island of New Zealand. It is also the name of a range of outstanding, approachable priced drink-me-now styled wines from Pegasus Bay winery in North Canterbury. 

These wines consistently punch well above their price weight, including this Chardonnay, which is made from hand picked grapes, which were whole bunch pressed into large French oak puncheons and fermented with the grape's natural yeasts then matured on yeast lees for a year. Full bodied, creamy, bold and powerful.