A field blend of organically grown Sauvignon Blanc (33%), Riesling (33%) and Gewurztraminer (33%). Hand harvested and whole bunch fermented as one and left to its own devices and in peace until bottling with no additions apart from a touch of sulphur dioxide – 100 % orange.

Field Notes:
Vineyard | Brawn Vineyard Estate
Picked | 27th March 2024 a Leaf Day
Skin Time | 108 days
Alcohol | 12%
TA | 4.5
pH | 3.66
RS | 0
Colour | orange
Palate | breakfast negroni impersonator | fresh | saline | juicy tannins
Ben Says | “Perfect late at night at the bar with quiet conversation, thoughtful prose and slightly secret intent”
Bottle Date | 6th November 2024 a Fruit Day
Bottles | 4945

Bright and expressive aromas of lime zest, kiwifruit, passionfruit, and fresh nettle, delivering a vibrant and layered nose.

A refined yet intensely vibrant Sauvignon Blanc from the Awatere Valley, showcasing exceptional fruit purity and depth. Aromas of passionfruit, kiwifruit, gala apple and kaffir lime leap from the glass, leading into a boldly expressive palate layered with ripe melon, lime zest, and crisp green apple acidity. Full-bodied and beautifully textured, the wine is underpinned by striking minerality and a long, refreshing finish, flavoursome, elegant, and highly enjoyable.

Tasting Notes Technical Data Muscat 2024 Nose – Apricot. Nectarine. Jasmine. Alc 14.5% Palate – Intense. Bright. Clean. TA 5.2g/L Drink – over the next 8 years RS 0.1g/L pH 3.73 Harvest date 29.4.24

A dry aromatic Muscat from a cool Gibbston vineyard managed by James. Left hanging late for ripeness and lifted aromatics, wholebunch pressed, wild fermented to dryness, and aged 10 months on gross lees. Hand-bottled unfined and unstabilised—may form natural crystals; best served at room temperature to show texture and aromatics.

This wine is graceful and elegant.

On the nose and rolling into the palate, yuzu oil and orange zest are laced with white florals and enchanting summer herbs. There is our trademark hint of white pepper which skips across the palate intertwined with well-balanced acidity. A subtle minerality glides through this wine, leaving a beautifully clean and refreshing finish. Be Bold, drink Riesling.

Vineyard:

Site: Rosie’s Block - Upper Moutere, Nelson

Aspect: 90m Elveation, North Facing

Soil Type: Moutere Clay Gravels

Soil Composition: Deep sandy loan with clay content (19%). Little stone content.

Vineyard Established: 1999

Farming: Dry Farmed, Organic (Biogro: #5438)

Variety: 100% Riesling

Clonal Selection: GM110, Ormond 239/10, 198/19

Hand Harvested: 100%

Seasonal Detail: A dry start to the season followed by a wetter than normal November. A welcome change to early summer and autumn where we experienced drier and warmer months (December – April). Minor rain events ensured canopies stayed “refreshed” before a trouble-free harvest period. A generous season producing wines of volume and precision.

Winemaking:

Harvest: 30th March 2023

Processing: 100% whole bunch press on gentle cycle. Cool settled for 48 hours and racked.

Fermentation: 100% Wild Yeast

Fermentation Vessel: 100% Stainless Steel

Malolactic: None

Fining: None Filtration: Sterile Vegan: Yes

Bottling Analysis: 12.5% Alc; 2.89 pH; 6.9 g/L TA; 6 g/L Residual Sugar

Full Bottle Weight: 1,265 g

100% Amphora fermented - an exploration and celebration of our Moutere Clays.
A wine of tension and texture that celebrates both power & grace.
However, this wine is in no way, tense. It is serene, meditative, contemplative and confident.
The palate is lifted by a savoury lick of salt-block minerality and a whisper of summer citrus.
Unshackled from tradition, the result is a contemporary, delicious wine for the chardonnay obsessed or averse.
A complex and captivating nod to the old world.

Site: 

Rosie’s Block - Upper Moutere, Nelson
Aspect: 90m Elveation, North West Facing
Soil Type: Moutere Clay Gravels
Soil Composition: Deep sand loam, with clay content (19%). Little stone content.
Vineyard Established: 1999
Farming: Dry Farmed, Organic (Biogro: #5438)
Variety: 100% Chardonnay
Clonal Selection: 548, Mendoza
Hand Harvested: 100%
Seasonal Detail: The 2023-2024 growing season was splendid, marked by a welcome return to an El Nino weather patter, and more stable weather conditions without dramatic temperature or rainfall extremes.
Summer months were dry and warm, but followed by an "autumnal" finish to the season. A superb season producing wines with fruit intensity and poise.

Winemaking:

Harvest: 15th - 21st March 2024

Processing: 100% whole bunch press. 48 hour settling.

Fermentation: 100% Wild Yeast, High solid fermentation

Fermentation Vessel: 100% Clay Amphora

Maturation: 10 months on gross lees with minimal battonage, followed by 2 months on fine lees, in a stainless steel tank.

Malolactic: 100% natural spring malo

Fining: None Filtration: Coarse Vegan: Yes

Bottling Analysis: 13.5% Alc, 3.25 pH, 6.4 g/L TA, Dry

Full Bottle Weight: 1,165 g

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.

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.

Sliced apples, pears, lemon rind and honeysuckle come through the nose and palate. Medium to full bodied with a creamy and crunchy finish. Intense acidity and minerality, like a solid Chablis.

A cold climate Syrah, Estate grown on Moutere clay soils. Spicy, deeply coloured and richly flavoured wine with notes of pepper.

Estate grown, handpicked and aged in French oak for 11 months. A mouth-filling citrus flavoured wine with a lovely minerality for those that enjoy something just a little bit special

Tasting Note: Co-fermented blend of Riesling and Pinot Gris; floral and citrus aromas. A savoury and full palate, balanced with appealing Waitaki minerality. Harvested 9th May 2021. 12g/l residual sugar, 3.15pH, 8.8g/l total acidity. 80 cases total production.