Superbly balanced Blanc de Blanc Champagne.

Serge Gallois is a small-scale grower-champagne (récoltant-coopérateur) situated in the famous "Côte des Blancs" area of Champagne, known for its chalky soils that bring finesse and elegance to the wines.  

This is a Premier Cru wine, meaning that the grapes are sourced from high quality cru-rated vineyards from the village of Vertue - one of the highest rated villages in the Côte des Blancs. This is made with 100% Chardonnay and matured for 3 years on lees before bottling.

Bright, fine bead, aromatic and delicate florals combine with autolytic notes of brioche, citrus and stonefruit on the nose and palate.  Lovely freshness and minerality."

Red, purple hue. The nose has fragrant characters of Bright blackberry and plum with floral undertones. Beautifully balanced by savoury oak notes, with tobacco and cracked pepper. The palate is refined and tight, with real texture. Fruits form early but the wine is carried by a lovely savoury tone and whole bunch structure and tannins. The wine has the classic gladstone salinity running through it.

13.5% Alc | 750ml

Cloud Cuckoo Land is an imaginary state of absurd over optimism – something that we at Wild & Wilder are often accused of. Indeed, not so long ago, if we’d said that we wanted to make high quality, low intervention wines made from Mediterranean varieties in the Riverland, Cloud Cuckoo land is exactly where people would have said that we lived! But, we believe that anything is possible if you don’t see the obstacles, you challenge the “received wisdom” and resist the naysayers. Cloud Cuckoo Land is for everyone who feels the same.

47% Nero D’Avola, 22% Montepulciano, 17% Aglianico, 14% Grenache

Jammy with generous fruit sweetness.

Lorenzo the Magnificent is made from the incredible 2024 Hawke’s bay grape harvest. The wine takes inspiration from Italian adventures and stories of the Renaissance patron of the arts, Lorenzo de Medici. A blend bringing together the noble grape varieties of Bordeaux and Tuscany – 62% Cabernet Sauvignon and 38% Sangiovese.

In Ollie’s experience, he has never come across such a spellbinding wine. The blend speaks of the earth, with captivating aromas of the purest of dark fruits encased in bramble and wood smoke and a fine seam of graphite. Texturally the wine is rich and structured with plush tannins derived from perfectly ripe red grapes. 

The grapes are harvested meticulously by hand, then destemmed before being fermented and aged in Italian ceramic and clay vessels. The use of Clay Amphorae, handmade in Hungary, allows for longer skin contact with the wine after fermentation which helps to build rich, velvety tannins and texture. Ollie also had a chance introduction to a local potter John Gisborne who had made a beautiful 120 litre clay egg that came very close to floating away during the huge flood of 2023. It survived and became the perfect vessel to age the pressed Sangiovese wine. Gravity is used for wine movements within the cellar and natural settling without filtration. May contain traces of romance.

Each bottle has a unique wax seal to ensure authenticity and presented in a premium gift box.

 225 bottles produced. 

From the famed Soave producer Pieropan this Valpolicella Superiore is made up of: Corvina Veronese 60%, Corvinone 30%, Rondinella 5%, Croatina Veronese 5%.

Organically grown at 300-500m, on vines with an average age of 20 years.

Grapes are destemmed and pressed. Fermentation temperature is between 23-24 °C / 73-75 °F with a maceration for 12 days with regular punching down for a delicate extraction of tannins and colours.

It ages in french oak tonneaux (40-50% of first passage) for 18/24 months followed by a period in bottle before release.

Typical note of cherry, small red fruits, currant jam and red roses. Pleasant spicy notes, black pepper, cinnamon, juniper berries and cloves. Hints of dark chocolate, vanilla, aromatic woods and a distinct balsamic character. Palate: Fresh, sapid, with fruity character; tannic and delicate texture.

TASTING NOTE From grapes grown on naturally low-yielding, old vines, this wine is vibrant and complex. Grapefruit, peach and earthy clay pot aromas complement a fresh and focused palate. Fine phenolic texture and mineral acidity add depth and length respectively.  The salinity from the ocean, oak influence, together with juicy tree fruit notes from the grapes, round out what is truly a charming wine. 

VINEYARDS & VITICULTURE Our Waiheke Vineyard is accredited with Sustainable Winegrowing NZ and is entirely owned and managed by Cable Bay Vineyards to ensure we produce the best quality fruit possible. We practice regenerative viticulture. The site is located on the sun-drenched, western side of the island, on steep slopes overlooked by Rangitoto volcano. We have predominantly mineralised clay volcanic soils over Jurassic era rock. This type of geology and soil provides wines with great mid-palate weight and minerality. This wine is a blend of Chardonnay clones 15, 95, 6 and 548. 

WINEMAKING The ripe fruit was hand-harvested early in the morning whilst the grapes were nice and cool, transported across the road to the winery, and immediately whole bunch pressed. It was settled and racked taking light lees, leaving textural Chardonnay juice to enter wild yeast fermentation. We allowed partial malolactic fermentation on this wine, to both develop mouthfeel while preserving the natural acidity of our warmer sub-tropical climate. Following barrel ferment, the wine aged in second use oak puncheons and barriques on full lees for 12 months before assemblage, and then a further 3 months integrating together as a blend in tank, before bottling.

Fabulous Pinot Noir with amazing depth of flavour especially at this price; a wine that really puts Marlborough's best foot forward thanks to winemaker Rebecca Salmond, who sources grapes from the region's Southern Valleys. Flavours are of ripe cherry, blackberry and spice lead into a lovely, elegant yet weighty palate with superb fruit ripeness and intensity. This wine will continue to age for two years plus and pairs well with lighter red meat dishes.

"The Swiss couple make wonderful handmade reds and whites from an array of grapes, from Viognier to Nebbiolo. In fact, the barrel of Nebbiolo they make is like something from the best of Barolo. Unfortunately, they are tiny production." James Suckling, October 2022 (Suckling is internationally regarded as one of the world's most influential wine critics.)

The wine that dreams are made of must have been a Nebbiolo. A gorgeous wine balanced and poised with heady aromas of floral and light red fruit. On the smooth, juicy palate, polished tannins support succulent cherries, prunes, wild herbs and truffle. It’s already delicious and accessible but will age like your best Barolo or Barbaresco.

Tasting Nebbiolo is an arresting experience because the floral and light red fruit aromas suggest a wine much lighter than it is. Tasting blind it is easy mistaken for a great Grand Cru Burgundy with its firm grip of the pronounced acidity and ethereal structure. This Nebbiolo is without rival, we felt transported to Piemonte, reminiscing of wild herbs, cherries, truffles and prunes. The silky, soft texture and delicious sweetness of the extracts, upheld by a great acidity enough to make the mouthfeel velvety and seductive. A truly regal wine - pure, elegant and perfectly balanced that will last forever if you have the heart to keep it aside.

Bright, classy and immensely satisfying. The twelve months in barrel have only enhanced the fruity punch of pineapple, peach, and grapefruit all balanced to a fine richness that lasts on the palate.

Simply add a succulent roast chicken with all the trimmings for a relaxing night in.

WINEMAKING NOTES
This wine is a blend of 5 clones of Gewürztraminer each bringing their own distinct characteristics to this aromatic blend. Beautifully ripe fruit was harvested over several picks from late March through to early May. With minimal skin contact the juice was pressed off to tank and divided up into different ferments. The juices were cool fermented using a variety of different yeasts to get the best out of the Gewürztraminer aromatics. Racked and aged on light lees for 6 months prior to blending.

ANALYSIS
pH 3.50
TA 5.0 g/l
RS 7.2 g/l
Alcohol 14.0%

TASTING NOTES
Intense aromatics of ginger and spice, orange blossom and classic Turkish delight and lychee notes. The palate is rich and textured with tangelo and white peach flavours. With beautifully balanced acidity, this wine is dry and has a wonderfully long and full flavoured finish. An excellent match for Asian cuisine.

AWARDS
Gold Medal & Best In Class – Gewürztraminer Regional Aotearoa Wine Competition

Gold NZIWS

Gold London Wine Competition

WINEMAKING NOTES

The fruit for this wine is a blend of Mendoza (42%), Clone 548 (24%), Clone 15 (21%) and Clone 95 (12%) grown on the sandy silt soils of the lower terrace of the Askerne vineyard. Hand-picked and whole bunch pressed, the juice was transferred to barrel for fermentation. The barrels were a mixture of both wild and inoculated ferments and completed 100% malolactic post ferment.  The wine was subsequently aged for 10 months with lees stirring to add volume and complexity. The final blend has a 29% new French oak component, and 15% 2nd fill.

ANALYSIS

pH 3.43
TA 5.4g/L
Alc 13.5%
RS 2.6g/L

TASTING NOTE

Sweet scented with peach, lemon and hints of tropical pineapple, layered with complex notes of coconut, honied nuts and baked fruits.  The palate has wonderful concentration with tropical and stonefruit flavours on a backbone of rich oak spice and vibrant citrus acidity giving generous length.

AWARDS

Silver NZIWS

93 Points Wine Orbit