Cloudy Bay Sauvignon Blanc is an iconic New Zealand wine with depth, complexity and a dry style.  Fermentation is carried out mostly in stainless steel tanks which delivers freshness and directly fruit flavours, which are balanced by a small portion of the wine, typically 4% of the blend, being fermented at warmer temperatures in old French oak barriques. A little goes a long way and this oak fermentation provides a smoothness, softness and flavoursome interest to this deliciously complex Sauvignon Blanc. Its flavour notes span the spectrum of appealing tropical fruit and herbs to dry spicy aromas and a lingering freshness on the long finish. 

These complex winemaking factors combine to create a wine that is a noticeable step up from many other Sauvignon Blancs on the market.

Greystone is one of North Canterbury's wine stars situated on the slopes of limestone rich hills in Omihi. All of the grapes that go into Greystone wines are 100% certified organic with BioGro NZ and all are estate grown. No additional fruit is purchased to supplement production, which is one of many incremental steps that go into Greystone's high quality wines. 

This Sauvignon Blanc was 100% barrel fermented in old oak with wild yeasts and is made from fully certified organic grapes with BioGro NZ certification. Like all Greystone wines, it is made entirely from estate grown fruit with nothing bought in to supplement production. This is one of many incremental steps at Greystone that consistently ensures high quality. Partial malolactic fermentation provides creamy flavour notes to this wine, which are kept in check with the balance of bright acidity and a light spicy taste which further adds complexity.

Certified organic with BioGro NZ.

About Greystone

The Greystone wine story began in 2000 when the Thomas Family bought an old sheep farm on the Omihi hills in the Waipara Valley, North Canterbury. The rolling limestone hills lured this family in and their goal was a single minded one: to make great wines from the limestone rich soils here. Fast forward 20 years and Greystone is one of the great (and, some might say, yet to be fully discovered) wineries in this outstanding wine region. Not least due to the work of winemaker Dom Maxwell and general manager Nick Gill, who began working together in 2005 and has grown along with the brand and quality.

Palliser Pinot Gris has gentle soft qualities and is off dry in taste with flavours of candied ginger and mandarin peel leading to a light bodied wine with a spicy finish.

The grapes in this wine are a combination of three vineyards; Pencarrow Vineyard 60%, the organic Om Santi Vineyard 28% and the balance from the Clouston Vineyard. A portion was fermented in old French oak barrels to provide complexity. The two portions were  blended and aged for a a further two months on lees to gain texture before bottling. 

Classy fruit-forward Pinot grown on Upper Moutere clay. The elegant nose offers wild red fruits and brambles that lead to a seductive, feminine palate layered with fine tannins and lifting acidity. 

Ripe hand picked fruit, gentle winemaking and maturation in French oak have resulted in a complex and powerful wine, with aromas of red berry fruits and violets, a rich and silky smooth palate and a long spicy finish. Excellent value, drinking fantastically well now and will develop and cellar for several years.

Impressively juicy Cabernet Franc from Hawke's Bay winemaker Jenny Dobson, who has extensive experience making wine from this great grape in Bordeaux, France. She applies her knowledge and winemaking skills of wild yeast, whole bunches in the ferment and foot plunging (her own feet) to coax the best from this full bodied, deep purple Cabernet Franc.

It's named after her aunt Francie and made as a tribute to her. 

Dobson describes this wine has tasting of red roses, spicy raspberries and scented velvet. 

Seresin Estate's Zosia Rose is a superbly flavoursome rose that has rich dark fruity flavours, thanks to being made from the Abel clone of Pinot Noir (the king of Pinot grapes) grown on a north facing plot in the Raupo Vineyard in Marlborough.

 Savoury depth adds complexity to this medium bodied rose, which tastes more like a pale red wine more than a youthful pink one. Wild yeast fermentation in old French oak with partial malolactic fermentation adds softness to the wine.

Organic certification

The organic story at Seresin

One of the greatest things about Seresin Estate is the organic certification. This came relatively early on for Seresin, who was dismayed by the amount used and the impacts of man made chemicals, which were routinely and frequently sprayed on vines. His early adopting philosophy of organic certification paved a positive path for the integrity of the wines as well as leading others to follow suit.

This bone dry, savoury and delicious Marlborough rose is clearly next level in price but then, so too is the taste of this wine. Simon Waghorn, the winemaker, gave the hand picked grapes a warm fast ferment to provide this single vineyard rose with its dry, savoury flavours, moving the taste firmly away from a tutti fruity style into refreshingly different one. Flavours here are all about slivered almonds, dried cranberries and even an earthy note on its lingering, weighty finish.

It gains depth of flavour and body from being fermented on solids (yeast lees) and was fermented to total dryness, leaving the wine with no residual sugar. 

Comelybank Vineyard Rose is a single vineyard wine made with grapes grown by Jeff and Vanessa Hammond in the Waihopai Valley.

It is 85% Pinot Noir and 15% Pinot Gris.

The story of Astrolabe

Diversity, history and family ownership are among the reasons to try the outstanding range of wines from Astrolabe, which was founded in 1996 in Marlborough by winemaker Simon Waghorn and his partner in life and wine, Jane. 

Simon has forged a reputation for being one of New Zealand's most respected producers of aromatic white wines after winning an almost embarrassingly long string of awards for his Sauvignon Blancs. He has also forged a name for adventurously diverse winemaking - he produces dry flinty whites from the most southern vineyard in Marlborough at Kekerengu on the coast about an hour's drive south of Blenheim. He is the only winemaker to produce wines from here. 

He is also one of the few in this country to make Albarino, Chenin Blanc and a consistently outstanding range of wines from the organically certified hillside sloping site that is the Wrekin Vineyard in Marlborough. 

The winery remains family owned and is now run by two generations, including Simon and Jane as well as their adult daughters. 

A small volume, high quality new Chardonnay from Marlborough, which is gaining huge traction with critics, both nationally and globally. 

What the critics say

BOB CAMPBELL MW

“Novum deserves to be on every wine lovers radar” 

JANCIS ROBINSON MW, UK

“Very smart nose fully vindicates my enthusiasm for NZ Chardonnay.

If only all white burgundy smelt this clean and compelling. Crystalline fruit. Good, medium weight of pure fruit that’s already intense but promises much more in the future. Long and complex. No playing around with reduction. A beautiful wine.”

95 Points, Cameron Douglas MS, NZ

"An intriguing almost sensual bouquet of Chardonnay. Aromas of red apple and sweet peach tea, lees spices and white flowers, flint and chalk-like minerality, and a light dusting of fragrant baking spices. Very sophisticated and quite pure on the palate - dry, complex, even and lengthy. A precise palate weight with a youthful acid line, extremely fine wood tannins and fine lees texture. Flavours of white and yellow orchard fruits, wood spices and fine stone-like minerality. A delicious example, modern, youthful, complex and intriguing. Lots to like. Drink now and through 2026." 

Bold, spicy and beautiful Pinot Noir from the deep south made by Matt Connell and Dom and Ally Mondillo, who founded Mondillo Wines. The couple were the first people to plant grapes in Bendigo, one of the most arid, dry sub regions in Central Otago, the world's southernmost wine region. Bendigo is often the first area in the wider region to harvest grapes each year and Dom Mondillo typically ensures that his grapes are 100% destemmed before fermentation. 

This wine was aged for 10 months in French oak, 25% new, which flatters its elegant red fruit flavours, providing silky flavours and textures. This wine drinks well now and will benefit from bottle age of at least four to five years.  

Central Otago makes famously dry, concentrated styles of Pinot Gris and Te Kano Life Pinot Gris is an excellent example. Flavours of peach and pear flesh out the body with ginger and spicy aromas adding depth. 

The grapes were hand harvested from the Jerome vineyard which has naturally low vigour and sandy soils, which produce smaller than usual grapes with intense flavours, which produce this structured and complex Gris. 

TASTING NOTE: A wonderfully pure and balanced Chardonnay that draws you in with inviting aromas of white peach, citrus blossom and hazelnut. The palate reveals depth and structure with ripe citrus flavours, fine minerality and bright acidity leading to a lingering finish. 

STYLE: Delicate elegance underpins this finely textured wine which reflects our commitment to organic winegrowing on our Peregrine Estate vineyards Central Otago. 

FRUIT SOURCE: Organically certified Central Otago Chardonnay - Peregrine Estate Bendigo 47%, 53% Pisa 

FERMENTATION: Barrel fermented in French Oat Puncheons (500L) and Hogsheads (300L) 

WINEMAKING: Organic, hand harvested, 100% whole bunch pressed. Barrel fermented with predominantly indigenous yeast and matured for 10 months in French oak puncheons and hogshead barrels.  Partial malolactic fermentation. 

MATURATION: Matured for 10 months in French oak. Partial malolactic fermentation. 

CELLARING & SERVING: 2 - 8 years, or beyond if well cellared 

ANALYSIS: | pH: 3.30   TA: 6.15   RS: <1g/L      Brix 22.5 – 23.5 Alc: 13.5%

Vegan and Certified Organic

Nestled under the watchful eye of Napier Hill, in Pandora lies the home of Ka Tahi Wines. They have a commitment to crafting great wine for you. Wines to celebrate their state-of-the-art technology and winemaking facilities are located at the Hawke’s Bay Wine Company in Pandora, Napier. http://www.katahiwines.com/

Complex Hawke's Bay blend modelled on the best of Bordeaux as a blend of Cabernets Sauvignon, Franc and with a dash of Merlot to add soft, smooth, sweet black plum textures and flavours. This wine has great structure and intensity of flavour. A silky attack with concentrated black currant and spicy plum flavours some liquorice and mineral elegance with a long flavored fine grained tannin finish. This wine will improve with cellaring.