Deep ruby red colour, with violet hues. Fruity and spicy
bouquet, whit important reminders of cinnamon and licorice. Dry
and soft on the palate, with a pleasantly tannic aftertaste

Tasting Note: A finely detailed and highly limited Pinot Noir from James and Marie Suckling’s Mirae vineyard in Martinborough. Sourced from rare ungrafted Pinot Noir vines predominantly planted in 1986, this wine expresses the clarity, perfume and structure that make Martinborough so distinctive. The wine is vibrant and site-driven, with purity of fruit, fine texture and a quietly savoury edge.

Winemaking: Spontaneously fermented with indigenous yeasts, including a destemmed parcel and a partial whole-cluster ferment in open-top bins. The wine was matured in amphorae and four-year-old 225L French oak barrels, preserving freshness and site expression while adding subtle texture and complexity.

Deep ruby red color. The fragrant bouquet is dominated by
violet, cherry and blackberry. On the palate, the wine is harmonious
and dry; the soft tannins and moderate acidity contribute to the
structure of this Tuscan treasure

With scents of peonies, raspberry and kirsch, the Saint-Amour is a refined and voluptuous wine. With a seductive shiny ruby red robe, this elegant and tender wine is very enjoyable. Wine-maker notes.

Direct and impressive acid-cherry nose. Nice in the mouth, a little structural too – the flavour a bit disassociated after filtering. The finish is excellent though – wide, long and persistent. This will be super – probably excellent!

Burgundy Report

Varietals: Grecanico Dorato 50%, Carricante 50%

Our first white wine started out as an orange wine, fermented with the skins for an extended period. I liked the tactile feeling and density, but missed the finesse and precision of the classic French white wines from for example the Loire. With the vintage 2015 I changed our technique to search for the purity and flavors of Etna which evolved in maintaining a short period of skin contact and aging our white wines for an extended period in the coldest part of our cellar before bottling. The obtained elegance, purity and density makes this wine very suited to accompany a wide variety of dishes and cuisine, from fish to white meat.

VARIETIES
Pinot Noir & Syrah

VINEYARDS
The grapes are mainly from Alex Craighead’s property and some lease blocks, with the balance being brought in.

FERMENTATION
50% skin ferment Pinot Noir, with destemmed Pinot Noir on top.
Macerated for 7-10 days, later blended with 5 day macerated fully destemmed Syrah.

MATURATION
Aged in stainless steel. TSO2 12-30ppm (max 30ppm added)
ALCOHOL 11.5%

WINEMAKER
Alex Craighead & Kazuomi Fujimaki

‘Ojiisan’ (informal) means ‘uncle’ in Japanese. Ojisan is a collaborative project between Alex Craighead in New Zealand and Kazuomi Fujimaki of Grape Republic in Japan. Ojisan is a collaboration brand between Alex Craighead and Kazuomi Fujimaki of Japan. Alex and his partner - Josefina Venturino - were always drawn to
low intervention wines and winemaking, there wasn’t a lot on offer in New Zealand, so they began to experiment with zero sulphur wines in 2013. In 2014 they released their first wines in Martinborough before they moved to Nelson in 2016, where they bought an existing organic winery and vineyard.

Appellation
Vinho Regional Alentejano, Portugal
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Variety
Arinto / Verdelho / Antão Vaz

Tasting Notes
With a bright and citrus colour, this is a wine full of tropical aromas. In the mouth it shows a good natural acidity, great balance and structure and a pleasant persistency. It is an excellent choice to serve with salads, fish, sushi and seafood.

The 2018 Château de Pez Saint-Estèphe is a structured, medium-to-full-bodied Bordeaux red blend (49% Cabernet Sauvignon, 49% Merlot, 1% Cabernet Franc, 1% Petit Verdot). It offers an expressive nose of morello cherry, tobacco, and licorice, backed by a complex, silky palate of fresh blackcurrant, violet, and thyme