Region: Seaview, Awatere Valley,+Upper Wairau Valley (15%), Marlborough

The Story

Albariño is the voice of the Galician coast. We asked: what would it say on New Zealand's shores? We found our answer in a coastal vineyard, where cool sea breezes give the grapes a unique saline note. The resulting wine is linear and direct—an arrow delivered straight to your glass.

Tastes Like

Expressive Elderflower, zesty Grapefruit, Apricot Blossom, and a distinct sea-salt minerality on a textured, refreshing palate.

Pair With

The ultimate seafood wine. Try it with grilled prawns, mussels, fresh ceviche, or simple pan-seared scallops.

For the Geeks

Saline wind, plenty of sunshine and well-drained soil made our Albariño distinctive and memorable. Fermented and aged on fine lees in old seasoned French oak for 5 months.

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
Chardonnay, Pinot Noir, Pinot Gris and Gewürztraminer

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

FERMENTATION
One night skin contact on the Pinot and chardonnay, 5 day skin fermented on the Gris and Gewürztraminer. Fermented in stainless and old oak.

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

WINEMAKER
Alex Craighead & Kazuomi Fujimaki

SENSORY
Loads of bright red fruits such as strawberries and raspberries complemented by floral notes and hints of citrus zest. Light, soft, and juicy. The mouthfeel is soft and smooth, making it an easydrinking rosé. The finish is clean and crisp with a hint of minerality. 

SWEETNESS
Dry

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.

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.

VARIETIES - Sauvignon Blanc, Riesling, Pinot Gris and Gewürztraminer

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

FERMENTATION
One night skin contact, fermented in old puncheon and amphora.

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

ALCOHOL
13%

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. 

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

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

60% Grenache, 40% Syrah.