Marlborough is white wine country and while it's mostly all about Sauvignon and Chardonnay, this spectacular new dry-ish Riesling is full of deliciously zingy flavours of lemon zest, fresh apples and ripe peach, coupled with an intensely lingering, flavoursome finish.

This wine is intensely aromatic on the palate and has lingering flavours with a crisp dry finish.

The north facing Ashmore Vineyard receives all day sun and that, coupled with cool Marlborough nights, makes for ideal cool climate growing conditions for the Riesling grapes that are grown on the free draining, deep alluvial silt, overlying clay sub soils. Ashmore Vineyard was planted in 1997 with conversion to organics beginning in 2009 and full certification from Bio-Gro in 2012.

Calvert Vineyard is a special piece of land on Felton Road in Central Otago and it is home to several great Pinot Noirs, including this fragrant, elegant and muscular wine. Produced for Owen Calvert, this wine is made by Sarah Burton who brings out Pinot's refreshing qualities of intense red florals, cherries and a savoury twist on the finish.  

Te Muna is the majestic valley situated 9 kilometres east of Martinborough village and it's home to a growing number of high quality, super tasty wines, such as this one from the new Butterworth estate, formerly known as Julicher.

This Pinot Noir is made from three clones of Pinot; clones 5, Abel, 666 and 667, which each contributes different interesting elements of complexity to this wine, which is made entirely from grapes grown on the Ranger Block. This is the new name for the home block at the Julicher Vineyard site. Winemaker Martin Bell matured this Pinot Noir for 11 months in French oak, 25% new. It has great fruit weight and concentration, which Bell says comes from both the clones and because it?s a barrel selection of his best Pinot Noirs, so a combination of winemaking methods finds its way into this lovely Pinot Noir. 

Winemaker Sam Weaver describes The Abyss Pinot Noir as an iron fist in a velvet glove. It's made with grapes grown on a hillside vineyard, which backs onto a precipitous cliff, hence the name, The Abyss. Vines were planted here in 2000 at a high density of approximately 5000 vines to the hectare, which is unusual for New Zealand. All of these grapes are 100% certified organic with BioGro New Zealand and also grown biodynamically. A high proportion of whole berries were included in the ferment with indigenous yeasts and the wine was aged in French oak barrels for 18 months with a modest 10% new oak.

Churton Estate founder and winemaker Sam Weaver cut his teeth on the classic wines of the world while working in fine wine retail in the United Kingdom. He and his wife Mandy Weaver then moved to New Zealand and set about creating one of this country's most focussed small wineries; a brand that does live up to the dream of creating 100% estate grown grapes, 100% certified organic production and 100% bottled on site, nearly all of the wines without fining or filtration. All the grapes are hand picked and natural yeasts ferment the vast majority of wines they make. These qualitative decisions impact every step of their winemaking in a positive fashion, providing exceptional quality grapes which in turn express themselves in outstanding wines.

Commercial description

Terroir in a glass – very site specific, sophisticated and unique. On the nose, blackberries, spice, violets and wild herb aromatics. Medium bodied with an interesting mix of red fruits and savoury notes. A complex, high energy wine, perfect to enjoy today or to patiently cellar.

Our flagship Pinot Noir, sourced primarily from our southern block. It carries the name of Surveyor – John Turnbull Thomson linking both the land and its fruits to the vineyard owners, PM and David Hall-Jones family heritage.

35% whole bunch and 18% new oak.

Dry, dark and full bodied fleshy black plum flavours with a beautiful silky textured mouthfeel. This single vineyard Pinot Noir is made from  hand picked grapes grown on the Wrekin Vineyard in the Southern Valleys, Marlborough. Most of the grapes were destemmed with a small portion of 15% whole bunches to add structure and weight to the wine, which was fermented warm (up to 31 degrees Celcius) then transferred to French oak, 27% new for 10 months of ageing. This wine has hints of smoky flavour with a rich, dense earthy aroma leading into beautiful dark fruit flavours of plums and black cherries.

Whitehaven Wines began life in 1994 as a romantic business for a couple of corporate escapees, Sue and Greg White, who had given up life in the rat race of Auckland for another kind of life aboard their yacht. When sailing around the country, they took shelter in the Marlborough Sounds from Pacific storms and fell in love with the region. An easy thing to do when harbouring in the spectacularly pristine waters of the Sounds. They decided to settle there on terra firma once more and try their hands at wine production, hiring a winemaker and beginning a business which has now been around for 26 years. Greg has sadly passed away now, leaving a legacy as well as his wife and daughter, Sam, to run the winery. Their winemaker is Peter Jackson.

Pear, lime zest, almond and cream soda on the nose accentuated in a weighty, textural, aromatic Pinot Gris with fantastic cool climate freshness from a notably cool growing season.

This flavoursome white puts Pinot Gris' best foot forward and shows the high quality wine region of the Waitaki Valley in North Otago at its best.

This is a wonderfully exotic wine with aromas of flowers, pear and melon. The palate has nectarine and tropical fruit richness which is balanced with a smooth refreshing finish. Great on its own this Pinot Gris is incredibly versatile with a variety of food, our favourites being chilled furry peach and red curry mussels.

Vineyard
Fruit for this wine was selected from mature vineyards in the North Island that consistently produce outstanding Pinot Gris grapes. The 2021 vintage has delivered exceptional quality with low yields and a temperate dry growing season producing clean ripe fruit with great flavor intensity.

Winemaking
The focus in the winery is to capture the pure fruit flavours that come in from the vineyard. The grapes were harvested at optimum ripeness then gently pressed and the juice fermented at cool temperatures with selected yeasts to enhance aromatic potential. After ferment the wine rested on lees to enhance mouthfeel before blending and preparation for early bottling.

Pinot Gris for the Exiled comes from the St Helena clone of Pinot gris grown on both Waiheke and Ponui Islands. Lightly crushed and pressed then settled in tank before being racked with light solids into tank for fermentation. A mixture of un-inoculated and cultured yeast ferments are used with each vineyard fermenting slowly until the desired balance of acid, tannin and sugar is reached. The wines are then chilled to below zero to stop the fermentation before blending, the blend is held at low temperatures in the cellar until bottling to retain as much of the natural carbon dioxide as possible.

Off-dry in style.

Fermented on skins for 190 days this wine is grown traditionally and fermented without intervention. Apure expression of the Opou Vineyard, home to Chardonnay for 50 years.

? BioGro Certified Organic 

? Demeter Certified Biodynamic 

? Grown and bottled on the Property

? Dry farmed 

? Unfined. Contains no animal products.

Pure Eden is a single site wine, made from an Eden Valley vineyard planted by Charles Angas in the 1890s. Later owned by the Shiltons 1911 -1926; Meakins 1926-1929; Roeslers 1929-1961; Andretzkes 1961-2011 and now the Lindner family. This wine is a reward of these guardians’ efforts for more than one hundred years.

An alluring bouquet of red and blue fruits leap from the glass with savoury herbs and hints of black olive, cedar, earthiness and white pepper. A medium to full-bodied wine with juicy Satsuma plum and raspberry fruits with plenty of velvety tannins adding structure and texture to the wine. Sweet and briary spices balance the juicy fruit with a subtle cedar note carrying through to the finish.

-100% Shiraz from Flaxman Valley, Eden Valley,
-24 months in 47% new French oak and 53% seasoned French oak

The name ‘Mont de Milieu’ defines the slope that previously marked a boundary between two constituencies in Champagne and Burgundy.

Clear, bright hue with light green tinges. This 1er Cru reveals a remarkably rich aromatic profile with ripe citrus fruits and white flowers. The palate is rich and round with exceptional length.

Savoury, structured and classically beautiful Bordeaux which drinks beautifully with complex black olive, dried herb and fragrant dark fruit flavours now; made from 48% Merlot, 40% Cabernet Sauvignon and 12% Cabernet Franc. 

Chateau Magnol has 31 hectares of grapes in the Haut-Médoc, west of the city of Bordeaux and has gravel as well as sandy soils in its vineyards. It has gained the classification of Cru Bourgeois, which this commandingly impressive wine more than lives up to.