Made by Mt Edward winery co-owner, winemaker and Riesling devotee Duncan Forsyth, whose focus is on dry Rieslings. This is a super tasty with with complex fresh aroma spectrum and flavours of lemons, limes, and grapefruit, underpinned by the freshness of sorbet and a lingering dry finish. 

Grapes were whole bunch pressed and fermented in stainless steel barrels and stainless tanks with wild yeasts, no temperature control and lees aging for three months.

A very Mineral expression of two grapes from the upper Duoro Valley: 

Rabogato a local variety, meaning cats tail, comprising nearly 80% of the wine offers an enticing bouquet of citrus, acacia, stone fruit, and minerals, with a salt-licked finish.

& Viosinho another local variety which tastes somewhere between Chenin Blanc & Gruner Veltliner. The golden apple, greengage plum & Beeswax from Chenin meets the white pepper finish of Gruner.

20% of this wine is fermented in Barrel & the rest in stainless steel gives this wine texture as well as fresh acidity & great minerality.

The Explorer wine showcases vibrant aromatics with a bouquet of fresh dried herbs, spicy blackcurrant, and redcurrant notes. Its focused, elegant palate delivers a harmonious balance of fruit weight, structure, and texture, providing a satisfying combination of strength, freshness, and poise. Certified organic, this wine is crafted with care, ensuring a natural expression of its origins. Grape 100% Pinot Noir

From the esteemed biodynamic Wrekin Vineyard nestled in Marlborough's Clay Soil Southern Valley's.

Undergoing 100% Whole bunch carbonic fermentation this wine is full of deep red and dark berry fruit character, dry yet fruit forward with soft tannins.

Mulberries, red currants, crème de cassis and old-fashioned raspberry notes present a French nouveau style wine – dangerously thirst quenching when lightly chilled and smoothly moorish at room temperature. A wine to be enjoyed now.

We can't think of a better variety for our future than this southern Italian rustic beauty. Lovely big late-ripening bunches with plenty of natural acid and earthy tannin, personality plus! It provides us with a savoury and refreshingly drying, delicious food-friendly red, made for the table. Regeneratively grown from grass to glass, the old world in new hands.

This wine in its cleanliness and elegance is the synthesis of the entire winery, which has always cultivated its lands in a way that respects nature.

Tasting Notes:

A young but thick Chianti, with a beautiful nose, clean, balsamic, with floral and fruity notes. In the mouth the liquorice blends with the intense cherry and raspberry scents that remain in a pleasant finish. A fresh and very drinkable product .

Commercial Description

made from fruit sourced from Ballochdale in the Awatere Valley. Proudly sitting 300m above sea level, the vineyard’s spectacular inland location provides the most desirable conditions for producing wines of identity and intensity.

Čuvar Guardians Pinot Noir 2023 is the first wine Sir George made from this vineyard he acquired in 2023. This wine displays vibrancy and a ripe red fruit profile typical of the regions, along with added depth, structure and spicy nuances from ageing in French oak barriques. While still youthful, the wine already shows nice complexity from the oak maturation and will age gracefully well into the end of the decade.

This bright ruby red Pinot Noir has aromas of ripe red cherry, cranberry and accented hints of savoury earthiness.

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.

The vines from this Shiraz are believed to have been planted in 1843. The original plantings still survive and are some of the oldest and rarest vines in the world. This is a rich and complex wine worthy of extended ageing. The nose is intense with notes of plum, coffee and oaky spice. The palate is rich with ripe fruit and sweet spices. Freedom Shiraz is full-bodied with a long and fruity finish.