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.

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.

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.

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.

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.

A subtly sweet and fragrant elderflower liqueur. 

Every bottle of Mille Fleurs is infused with over 1,000 organic Hawkes Bay elderflowers.  Enjoy flavours of citrus, pear, lychee, cut grass and sweet florals.

Serve cold: neat, on ice, long with soda or add a dash to sparkling wine. A great addition to many cocktails.

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.

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.

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

A ripe, succulent combination of 65% Chenin from a 40 year old Franschhoek vineyard and 35% Grenache Blanc from Paarl, both naturally fermented and aged 6 months in 2nd and 3rd fill 600 litre barrels.

PRODUCTION Wildeberg’s rationale is to source the finest vineyards available to us across Franschhoek and the Coastal Region, from which cuvées the eyes are plucked to make Wildeberg and the Terroir Series releases. In doing so there remains a small yet definitive expression of all the vineyards we worked with, and its these cuvees that are again selected to go into Coterie by Wildeberg. Chenin and Grenache Blanc complement each other well. Both varietals love the Coastal Region’s arid soils and Mediterranean climate due to their inherent tolerance to drought. Both components were naturally fermented in 600 litre French oak barrels. The Chenin is from an old, low-yielding Franschhoek vineyard planted in 1962 (65%). This brings freshness and tightness to the blend, the old vines also bring Wildeberg’s hallmark texture. The Grenache Blanc is from vibrant, younger plantings Paarl (35%), adding body and structure with this cultivars naturally exotic notes of jasmine and white spice. 65% 2nd fill and 35% 3rd fill barrels.

TASTING NOTE A ripe, open nose with white peach, apricots and hints of jasmine flowers. The palate shows texture and generosity from the old bush vine Chenin, veiled with white spice and exotic notes from the younger, alluring Grenache Blanc, the whole ultimately finishing rich, yet fresh and textural.

FOOD MATCH This is a rich, textural wine whose body and exotic jasmine notes would ably marry with gentle Malay and Thai green fish curries, dishes with lemongrass and coriander, or just simply braai-ed linefish

Ripe and supple Grenache from Paarl blends seamlessly with the elegant and spicy berry fruit of Franschhoek Syrah.

PRODUCTION Wildeberg’s rationale is to source the finest vineyards available to us across Franschhoek and the Coastal Region, from which cuvées the eyes are plucked to make Wildeberg and the Terroir Series releases. In doing so there remains a small yet definitive expression of all the vineyards we worked with, and its these cuvees that are again selected to go into Coterie by Wildeberg. All fruit is handharvested in February from selected sites in Franschhoek and Paarl. Both cultivars are fermented whole bunch, with some whole berry fruit, there is no crush, just a daily pump over during the natural fermentation. We want to express place over cultivar so this slow, gentle extraction gives wines truer of origin than winery. The components are racked to French and Austrian oak, new and old, for 8 months before the blend is decided. This blend is then allowed to marry for 6 weeks prior to coarse filtration and bottling on the farm.

TASTING NOTE A warm, spicy nose with freshly cracked black pepper, allspice and ripe plum. Good concentration of sappy red berry and dark fruits are balanced by fresh acidity. The varietal characters of each cultivar complement each other well in this subtle and fragrant Coastal Region compote.

FOOD MATCH Grilled meats, especially lamb and spiced meat dishes.

As ‘Murica as fake tan and frosted tips, this APA packs more horsepower than a ‘68 Camaro cruising down the open road to Flavourtown. Under the hood of this freedom machine you’ll find a punchy bitterness rounded out by a solid malt backbone. Classic American Hops – Citra, Centennial and Simcoe – keep it running smooth, and Zythos brings the money with a zesty citrus punch to finish. Off-the-hook flavour, no apologies.

Welcome to Flavourtown, baby.

Contains gluten  • Vegan  

Some beers are made for the big catch, others are made for the story about the one that got away. A sessionable drop that’s clean, bright and zesty, with citrus and tropical aromas that’ll have you hooked from the first sip. No frills, no fuss, just a damn good beer to crack open while you’re waiting for a bite. Cast one back and enjoy.  

Contains gluten  • Vegan