Incredible Albariño grapes harvested from Doug Bell’s vineyard in Gisborne. These are the very first 18 rows planted in New Zealand – make that Australasia! Planted in 2009 with a mass selection of Albariño vine plantings and dry-farmed on clay loam soils.

Lifted aromas of fresh cut culinary herbs, white flowers, lavender and lemon curd, with nuances of nutty spicy oak. As the wine opens, aromas of hazelnut, lilac, jasmine, white peach and orange blossom emerge. The palate is super intense and beautifully defined. Complex fruit aromas mingle with savoury depth, as the palate is driven by bright citrus line and length. The tightness and power to the finish is outstanding. There is a delightfully fine texture, beautiful acid thread and super fine phenolics on the finish. Power, intensity, elegance and grace. Cellar 6-12 years.

A Central Otago Pinot Noir from New Zealand cricketing legend, Ross Taylor. This one is named after Ross Taylor's highest test score of 290, scored at the WACA in Perth on November 16, 2015.

A sturdy, mid-weight red showing layers of raspberry, black cherry, and a hint of liquorice. Smoky oak and a core of stony minerality add depth, while firm, drying tannins provide structure and grip. It’s a bold, slightly untamed style that promises to reward a few years tucked away in the cellar.

Vinification

All fruit is estate grown organically, with the majority of the clone being Mendoza. All our Chardonnay is hand harvested and whole-bunch pressed,
but they are lightly crushed first, this allows the juice to be extracted at very low pressures. Each parcel of fruit is kept separate and vinified and aged
individually. The juice is allowed to oxidise pre-ferment which makes the final wine more vibrant, long-lived and intensely flavoured as finished wine.
All parcels take most of the lees from pressing to barrel for wild fermentation and are aged in French oak with 25% being new. To keep the structure of
this wine, we allowed only 50% of the barrels to go through spontaneous malolactic fermentation, with no battonage. The total time in barrel is about
10 months before being combined into one blend in mid-February, The wine stays in stainless steel tank for 6 months on lees which allows for the acid
to become precisely defined and adds texture - then finished with no fining and only gentle filtration.

Wine
Green gold with silver flecks.
Aromas of grapefruit, orange zest, grilled white stonefruits, chared applewood with underlying peach blossom and oystershell.
Fresh citrus dominates with crunchy nectarine, crystalized pineapple, sweet baking spice and a saline minerality in support. A fine acid structure is
coated with a silky texture to give a long complex finish.

Coleraine derives its name from the Coleraine vineyard, home of John and Wendy Buck of Te Mata Estate. John’s late grandfather was born in Coleraine in Northern Ireland and the name has been maintained through the family home to the wine. Originally a single vineyard wine, from 1989 Coleraine has been an assemblage of the finest wines produced from distinct plots within Te Mata Estate’s oldest vineyards on the Havelock Hills.

Te Mata have dubbed the 2023 Coleraine 'The Return of The King'.
In the realm of fine wine, Coleraine is Te Mata’s crowning jewel – a cabernet sauvignon that embodies the essence of the variety’s title: The King of Grapes. 

The latest vintage, the illustrious 2023, reigns supreme with a level of expression and finesse as robust as its lineage.  A stately example of coastal cabernet, the 

Coleraine ’23 harmonizes intricate varietal notes with an elegant structure  and a power that feels both balanced and commanding. At its core lies the indomitable characteristics of cabernet –  the grape upon which Coleraine’s reign has always been built.

Te Mata’s cabernet collection, sourced from seven noble selections across 24 vineyard parcels, is majestic in the  Coleraine ’23 blend, commanding a regal 80% of the composition. Joined by 15% merlot and a touch of  5% cabernet franc, this royal assembly reflects the multitude of soil types and vineyard sites that define our  sub-regions. Coleraine is New Zealand’s greatest red wine – a true returning king in every sense.

Swiftsure Sauvignon Blanc is blended from carefully selected sites to capture the essence of Marlborough. Like contrasting combinations of colour, the vivid hues and muted shades of the Marlborough landscape and the tinted waters of both river and sea evoke a sensation of the purity of nature captured within the wine; mineral, fresh, ripe, and delicious.

Their Southern Coast Vineyard is situated in Marlboroughs southernmost sub-region in the shadow of the Kaikoura Ranges.

Its relatively elevated position and the influence of the cooler coastal climate and sea breeze result in lower yields and concentrated flavours.

Bursting with aromas; an abundance of tropical fruits, crisp citrus, punchy jalapeno, and fresh herbs this wine showcases the intensity that has made Marlborough Sauvignon Blanc famous the world over. The palate is refined and classical with a vibrancy of fruit and a mineral purity that creates a sense of sophistication and elegance.

Tasting Notes
Lime blossom, orange rind, white lotus flower and schist mineral notes on the nose lead to a spicy tightly textured palate expressing gorgeous poise, drive and balance.
About the Wine
An estate grown, single block selection made from grapes grown at our Two Paddocks’ Red Bank Vineyard in Alexandra, Central Otago, our Dry Riesling is a thought provoking expression of this location. A balance of acidity and dryness means it’s a perfect fit for food matches - the perfect counter-balance to a creamy pasta dish like a cabonara, the fresh saltiness of Oysters kilpatrick and holds its own against vibrant and spicy Asian dishes.

Vintage Comments
A mild, wet 2022 winter meant soils held a lot of water going into the spring and inter-row companion crops including clover, phacelia and barley got off to a strong start. Early spring was very cold and then as spring warmed up in November shoot growth was strong. Flowering started the first week in December and fruit set was considered good on most blocks. Mid-summer heat was high and growing degree days were above 2022 and on par with 2019 by the end of the season.

Picking dates were moving forward until the second half of March when the heat ran out and the final ripening was slow and cool. Harvest started on the 27th of March at Red Bank Vineyard and finished on the 21st of April at The First Paddock, Gibbston. Cropping levels were just short of the optimum 2022 crop.

VINEYARD MANAGEMENT - Crafted from a tiny half-hectare block of clone 110 at Two Paddocks Red Bank Vineyard at Earnscleugh, Central Otago, which consistently produces the ripest and most intense Riesling on the estate. All grapes are grown using organic principles, hand harvested and fermented in stainless steel.

The soils in this block are well draining schist loam and the vines tend to thrive. Additionally, the hot day time temperatures that Alexandra experiences over summer encourages riper stone fruit flavours, until late afternoon when the ‘Roxburgh Doctor’ wind arrives and causes a dramatic drop in temperature and hence the significantly cooler nights that the region is known for.

WINE MAKERS NOTE: Whole bunch pressed and then a light racking before fermentation. An indigenous fermentation which took 5 weeks at between 14-21 degrees Celsius. The wine was then held on light lees until it was racked and filtered for clarity and stabilisation prior to bottling.

The vineyards selected for this wine are Huia Rapaura vineyard and Rose family Kennedy vineyard. 

The grapes were hand-harvested, whole bunch pressed. Juice was racked off to barrels for fermentation  where a warm, fast ferment was encouraged. Base wine underwent full malolactic fermentation. Aged on gross lees in neutral French oak for 14 months. Wine is put on tirage where yeast and sugar is added before bottling. Second fermentation occurred in bottle and the  wine aged on lees for a further 20 months. Hand riddled over 5 weeks and disgorged on 6th December 2021. 

Senses 

Sight: cured salmon pink. 

Smell: Strawberries, cherries and baked bread. 

Taste: Fresh, wild strawberries and strawberry shortcake with a crisp finish. 

Food Matches: Goats cheese platters. Saffron risotto. Proper Crisps with Marlborogh Seasalt

Something a little unusual from Marlborough. Originally from North-eastern Italy, this tiny parcel was sourced from the Stanley Estate plantings in the Awatere Valley. It shows dark fruit characters, a little Awatere spice and a fresh, lively acidity. It's a slightly more robust red than our usual Pinot Noir and a great match with a big steak over the open grill this winter.

Harvested, crushed and then fermented in small batches in oak cuves to add complexity. The ferments are hand plunged, skin contacted post-fermentation, gently pressed and then aged in a 20/80 blend of new/old French oak barriques for ten months prior to blending and bottling in late summer.

The Wrekin Vineyard lies within its own small valley located on the north facing slopes of the Fairhall Valley. It is part of a sub-region of Marlborough known as the Southern Valleys.

This wine is made by Jeremy Hyland (vigneron) and winemaker Hätsch Kalberer offering and offers intense orange blossom and stone fruit on the nose. All the classic aromatics of a Chenin Blanc. The palate is dry and broad with focused crisp acidity balanced with rich lime and pear.

This wine is pale lemon in colour with fragrant aromas of fresh apples, meyer lemons and a hint of almonds. The palate displays citrus characters with subtle floral characters and creamy texture with a crisp and refreshing finish. Opawa Pinot Gris is a versatile food wine and matches well with a variety of dishes especially lightly spiced Asian influenced cuisine.

Deep and ripe Pinot Noir from a selection of five vineyards in Waipara. Great concentration and oodles of fruit. 

About the winery...

"The company takes its name from an early Canterbury resident, surveyor and farmer, Englishman Charles Torlesse. He gave his name to the Torlesse mountain range which part circles the Canterbury Plains and was at one time the largest land owner and farmer in North Canterbury and founder of the nearby town of Rangiora. Interestingly, the name Torlesse is given to the underlying bedrock from which most New Zealand soils are derived – Torlesse, the terroir of New Zealand!



Our winery first started its life as a farm woolshed. In 1987 it was converted into a winery for Glenmark Wines by John McCaskey and Torlesse Wines moved to Waipara in 1991 and still share the production facilities. Many additions have made the winery self-sufficient in all aspects of winemaking from crushing to bottling, a claim that some wineries can not make."