Complex, dry, fleshy textured Sauvignon Blanc from Huia Wines in Marlborough; 50 to 60% of the grapes were fermented in older French oak with wild yeasts giving the wine a beautiful complex nose. Certified organic.

Great classic Marlborough Sauvignon Blanc with freshness and tropical fruit aromas tempered by a nervy backbone of bright acidity that runs through each vibrant, summery sip of this fruit forward wine. Complex notes come through in a creamy mid palate, which is an expression of lees contact post fermentation in stainless steel tanks. This adds richness and breadth to the wine as well as length of flavour.

Forrest Estate Sauvignon Blanc is made from a blend of grapes grown on four vineyards located around Renwick in the Wairau River Valley. Whilst all
have their own characteristics, they share in common the Wairau plains, gravel rich, free draining and devigourating soil profile. This classical Marlborough terroir is critical in achieving the smaller berries and lower cropping levels needed to produce premium Sauvignon Blanc.

Taka K is the brainchild of Japanese born, North Canterbury based winemaker Takahiro Koyama, who has launched this fabulous new expression of Pinot Noir from the windy climate of Canterbury. Hot days, cool nights and thoughtful winemaking combine in this wine which has a medium body and intense flavours of smoked mushrooms, wild earth and a hint of thyme beautifully intermingled with red cherry aromas and dense plummy softness. 

Like diving into a velvet cushion in the glass. Need we say more.

The grapes in this wine were grown on an organically farmed vineyard on the eastern side of the Waipara Valley, North Canterbury. The vineyard has clay rich soil with a limestone influence and is undergoing transition to become certified organic. All grapes were fermented in open top fermenters with wild yeasts followed by ageing in French Oak barrels (no new oak) for about 10 months, then racked and blended into stainless steel tanks prior to the bottling without any fining or filtration.

The total production was 560 cases.

This dry, full bodied, flavoursome Pinot Gris is something special from the deep south and was fermented with skin contact in amphora to bring a new dimension to one of the most popular grapes in the world right now. Domaine Rewa has hit a new high with the small production of this lovely wine. 

 One bottle only per customer please

What the critics say

There is no one hotter in Burgundy these days than Sylvain Cathiard. Burghound.com

Fromm -  "A bright and pure Pinot with good fruit weight and sweet spicy undertones. Layered and harmonious with a structural complexity yet offering lovely drink now approach-ability."

Full bodied, full of flavour and full of integrity, Clayvin Pinot Noir is made from one of New Zealand's most outstanding vineyard sites, planted in 1993 by Mike Eaton and now owned by the Giesen Group. All grapes in this wine were hand picked, fermented with wild yeasts and the wine was aged in French oak. It is a complex dark Pinot Noir with weight and structure to improve for seven to eight years, potentially longer, evolving into a wine with even more depth of flavour. 

The Clayvin vineyard was planted in 1993 in Blenheim's highly regarded Southern Valleys, becoming the area's first hillside vineyard. It has since become fully certified organic and is being progressively farmed as a biodynamic site - next level to organic certification. It is now owned by Giesen Wines and is home to three grape varieties; predominantly Pinot Noir with smaller amounts of Chardonnay.

Hillside frost-free site planted over limestone and clay. The oldest Pinot Noir block was planted in 1986 and is still on its own roots, Able clone. Distinct from the Eclipse vineyard because of vastly different geology with the clays that deliver rich, velvety texture. This is perhaps a more approachable wine than Eclipse, but still with elegance and underlying power.

Appearance – Dark ruby, youthful

Bouquet – Immediately pretty and floral, lifted red fruits combine with fine oak and earth/spice aromas. Very complex and seductive.

Palate – Power with elegance. Palate is packed with layers of fruit and spice. Super fine tannins flow alongside balanced acidity delivering long richly textured finish.  

Source - Luna Estate

Ripe quince, white pear and nectarine flavours combine in this totally dry, medium bodied Pinot Gris from Central Otago, which is beautifully well suited to producing tasty and dry Pinot Gris, as this newcomer shows. It tastes crisp, refreshing and lightly spicy with flavours of white pears and red apples. It is part of the new Dicey Wine brand is the brainchild of the well experienced Dicey brothers, Matt and James, whose parents were among the pioneers of viticulture and winemaking in Bannockburn, Central Otago, when they co-founded Mt Difficulty Wines.

Residual sugar is less than one gram per litre and alcohol is 14.5%.

Outstanding dry, spicy and super concentrated flavoursome Gewurtztraminer from Zephyr Wines in Marlborough whose winemaker Ben Glover is a great champion of this intensely aromatic white grape and the wines it makes.

Balance is king in this great Gewurz' - a must try.  

Hand-picked and fermented with natural vineyard yeasts and aged in 20% new French oak barrels and 38% in a concrete Tulipe for 12 months before settling in a concrete Tulipe on light lees for a further 5 months. Bottled unfined and unfiltered.

Slightly hazy, lemon golden hue. Complex aromas of grilled nuts, citrus fruits, florals and a hint of lemon rind. Mouth-watering acidity drives the wine with laser focus, flavours of citrus fruits, toasted nuts and a creamy texture gives the wine body and weight. A classic North Canterbury Chardonnay that is fully ripe and saline.

This tasty dry Riesling comes from the beautiful windswept vineyard owned by Craggy Range in the sweepingly stunning Te Muna Road in Martinborough. 

The grapes in this wine were 100% whole bunch pressed and fermented in a  combination of stainless steel and large oak cuves with 100% innoculated yeasts.

The wine was matured for four months before bottling. It's fresh, youthful, vibrant and zingy with intense lime and green apple flavour notes, a medium body and long finish. It drinks beautifully now and will age superbly for at least five to six years. 

Hunter's Chardonnay offers incredibly good value for money. Complex, consistent and creamy, it has crisp notes that add great balance to such a modestly priced, affordable wine. 

Fermentation in 500 litre French oak puncheons with wild yeasts provides a smooth, full body to this impressive Chardonnay, which is made from grapes grown on three different vineyards in Marlborough.

Grapes in this wine were grown in Rapaura, Renwick and Omaka sub regions of Marlborough, all on vineyards that the Hunter's team has used for many years now. This wine is incredibly consistent in style with richly flavoursome citrus, nectarine and creamy flavour notes, supported by a firm backbone of acidity which adds drive, length and freshness to every succulent sip.

What the critics say

Aotearoa Regional Wine Competition, October 2021

4.5 stars – Winestate Magazine, October 2021

Gold, 94/100 – New World Wine Awards, August 2021

93/100 – The Shout, Cameron Douglas MS, March 2021

South Island Chardonnay is on a roll as this tasty drop from Mt Maude in Central Otago shows. Winemakers Sarah Kate and Dan Dineen use hand picked grapes from 27 years old vines to make this dry full bodied, creamy smooth wine. 

The grapes are foot stomped, basket pressed, fermented with indigenous yeasts, and the wine is aged in seasoned French oak to produce what they describe as a seamless wine. We agree. 

Try it.