Aromatic and inviting, this flavourful Shiraz shows ripe black fruit, cassis and lovely spice on the palate. In a great drinking window with a nice balance betweeen some primary fruit, secondary aging charecteristics & plenty of Tertiary character. Very smooth Tannin's.

Technical Info:

Soil type - Hutton, decomposed granite

Age of vines - Planted 2000 & 2001

Plant density - 2300–3200 vines per hectare

Trellising - VSP & Guyot

Pruning - 2-bud spurs every 12cm & Cane pruning

Yield - Approximately 12 t/ha

Vintage - A cool start to the season, but warmed up during the peak harvesting period. Very little rain during harvest, resulting in good, healthy fruit.

Yeasts - Natural occurring yeasts

Fermentation temp- 27 °C

Method- De-stalked, crushed, pumped into stainless steel tanks, pumped over for 6 days, left for 2 days before pressing, racked to barrel for malolactic fermentation.
Wood Maturation 18 months in barrel, 35% new French and the balance in older barrels

Hand-harvested with rigorous sorting, traditional vinification with alcoholic and malolactic fermentation in 500-liter demi-muids, indigenous yeasts, without racking. Organic viticulture (certified), and biodynamic practices.

The nose is intense, offering beautiful floral aromas. The palate is splendid, rich, and full-bodied, with aromas of lemon. Tension is currently dominant, along with salinity and minerality, but this nectar will undoubtedly evolve towards a more luscious character. It finishes with a very long, mouthwatering finish.

An assemblage of different parcels on marl and limestone soils in Gevingey, 35yo vines on average, facing west. Vinified and aged in foudres with no bâtonnage, the wine was bottled in July the following year. This is a zippy and lean style of chardonnay that is always great. 

Notes on the producer

Natives of the Jura, both Pauline and Géraud’s families owned tiny plots (used to make wine for home consumption) and spending time in the vines in their childhood was enough to give them the wine bug. They met while studying winemaking in Dijon and created Domaine des Marnes Blanches when they returned to the Jura in 2006. They farmed organically from the word go and have added (some planted) parcels along the way to reach a total of 12ha today, spread across three towns in the Sud-Revermont (south of the Côtes-du-Jura AC).

They recently built a new winery off the main road in Ste-Agnès which gives them plenty of space and allows them to vinify and age every parcel separately. Wild yeast fermentation is the norm, wines are fermented in stainless steel and then aged in minimum 5yo 228 to 600ltr barrels. Sulphur is used sparsely for the whites (around 20mg/l total) or not at all for the reds.

15 Minute Bottles is Tom & Anne (Central Otago) alongside Dave & Lana (North Canterbury). Their eclectic backgrounds in wine, hospitality and agriculture have culminated in this project, producing the kind of lively, energetic wines that they love to drink.
15 Minute Bottles sources fruit from family owned and operated vineyards who are both certified and practising organic.
Their exposure to energetic and thought-provoking natural wines coined the phrase “15 Minute Bottle,” which represents their collective ethos towards drinking wine, where a bottle is shared around a table, inspiring conversation, conviviality and connection.

Certified organic fruit from Mt Edward’s Pisa Terrace vineyard. Fine loam over alluvial gravels. 100% whole bunch ferment in stainless steel for thirteen days. Pressed to barrel for six months, then aged in stainless steel for a further seven
months. Honeycomb and flint. Round and robust with a salty acidic thread.

Unfined and unfiltered. Minimal added sulphites.

15 Minute Bottles is Tom & Anne (Central Otago) alongside Dave & Lana (North Canterbury). Their eclectic backgrounds in wine, hospitality and agriculture have culminated in this project, producing the kind of lively, energetic wines that they love to drink.
15 Minute Bottles sources fruit from family owned and operated vineyards who are both certified and practising organic.
Their exposure to energetic and thought-provoking natural wines coined the phrase “15 Minute Bottle,” which represents their collective ethos towards drinking wine, where a bottle is shared around a table, inspiring conversation, conviviality and connection.

A collaboration with friends, Joseph and Julia at Nibiru Wines in Thürneustift, Austria when Dave joined them for vintage in 2022. 50 year old vines planted by Joseph’s grandfather.  

Terraced vineyards, poor löss soils over solid Amphibolite-Gneiss rock. 65% direct press in stainless steel. 35% whole bunch, fermented on the skins for 19 days, pressed to neutral oak. 

Only 60 doz imported into NZ.

Elegant and pure expression, balanced and poised.

Certified organic (EU Bio). Unfined and unfiltered. Minimal added sulphites.

15 Minute Bottles is Tom & Anne (Central Otago) alongside Dave & Lana (North Canterbury). Their eclectic backgrounds in wine, hospitality and agriculture have culminated in this project, producing the kind of lively, energetic wines that they love to drink.
15 Minute Bottles sources fruit from family owned and operated vineyards who are both certified and practising organic.
Their exposure to energetic and thought-provoking natural wines coined the phrase “15 Minute Bottle,” which represents their collective ethos towards drinking wine, where a bottle is shared around a table, inspiring conversation, conviviality and connection.

Riesling (2/3) and Feijoa (1/3), sourced from two different sites a stone’s throw apart on opposite sides of the Waipara River. Both direct pressed, co-fermented in neutral oak. Settled and stabilised over the winter at ambient, bottled in the spring with the addition of frozen juice to reach 13 g/l residual sugar before fermenting dry in bottle.
Effervescent, boldly fragrant and textural.
Unfined and unfiltered. No added sulphites

15 Minute Bottles is Tom & Anne (Central Otago) alongside Dave & Lana (North Canterbury). Their eclectic backgrounds in wine, hospitality and agriculture have culminated in this project, producing the kind of lively, energetic wines that they love to drink.
15 Minute Bottles sources fruit from family owned and operated vineyards who are both certified and practising organic.
Their exposure to energetic and thought-provoking natural wines coined the phrase “15 Minute Bottle,” which represents their collective ethos towards drinking wine, where a bottle is shared around a table, inspiring conversation, conviviality and connection.

Certified organic fruit from Terrace Edge Vineyard, free draining gravels on the south bank of the Waipara river.
Gently direct pressed, fermented dry in large format neutral oak. Settled and stabilised over the winter, bottled in thespring with the addition of frozen juice to reach 13 g/l residual sugar before fermenting dry in bottle. Fine bead and generous mouth feel. Lively, rich and so much fun.
Unfined and unfiltered. Minimal added sulphites.

Sliced apples, pears, lemon rind and honeysuckle come through the nose and palate. Medium to full bodied with a creamy and crunchy finish. Itense acidity and minerality like a solid Chablis.

Te Mata Tasting Note

Bright crimson with a royal purple edge, Awatea ’24 glows in the glass with youthful poise and vitality. The aroma is refined and perfumed, offering blackberry, dark plum, cassis, redcurrant, and dark cherry with layers of thyme, cedar, tapenade and a gentle floral lift. The palate is generous and seamless, with black plum and blackberry carried by silky, ripe tannins and a savoury umami thread of black truffle, spice and plum sauce. The finish is long, polished and mouth-watering, revealing clarity, balance, and a classical Awatea with depth and graceful evolution ahead.

Te Mata Awatea is often described as a baby Coleraine and is one of Hawke's Bay's most iconic red wines. First made in 1982 as a classic blend of Bordeaux red grape varieties, Cabernet Sauvignon and Merlot. Proportions vary each year and the wine was declassified in 2012 due to a cool vintage and the need to separate the two wines, Coleraine and Awatea. Both are excellent and both deliver robust classic reds for drinking now or cellaring for the long term. Awatea delivers excellent value for money for its consistently outstanding quality, great balance of dry spicy flavours and dark fruit forward approachability. 

Te Mata Estate is Hawke's Bay's oldest winery building and one of its oldest wineries; a family owned company with an eye on producing great New Zealand wines modelled on and inspired by the world's classic great wines.

Made from a blend of castelão, camarate and fernão pires, this wine follows Portugal’s traditional palhete style, where red and white grapes are fermented together. Castelão brings juicy red-berry fruit and gentle structure, camarate adds bright cherry notes and lift, while the aromatic white variety fernão pires contributes freshness and vibrancy. The result is a light, lively wine with berry and cherry flavours and easy-drinking character.

Estate grown, handpicked and aged in French oak for 11 months. A mouth-filling citrus flavoured wine with a lovely minerality for those that enjoy something just a little bit special