This Riesling celebrates the 50th harvest of Heaphy’s oldest blocks of Riesling and the wine is dry, racy and firm, opening up with lively jasmine, spicy ginger and white tea floral notes over a structured palate and intense, mineral finish. Grapes were  pressed in stainless steel tanks, 15% old puncheon barrels and one third in amphora.

This is a great match with sashimi, smoked fish or goat's cheese.

Lovely aromatic and bright fruit flavours of raspberry, cherry and plums. Fresh with subtle tannins and smooth finish.

The Chatterer range express regional characteristics highlighting varietal flavours, structure and balance and offer exceptional value.

Food Pairing: Can be enjoyed with all foods or a glass on its own.

The Wrekin Vineyard lies within its own small valley located on the north facing slopes of the larger Fairhall Valley. It is also a part of the sub-region of Marlborough known as the Southern Valleys. Jan and Andrew along with their family began planting on the north facing slopes of these foothills in 2002 with Pinot Noir, Chardonnay, and later Chenin Blanc. 

This is one of the highest vineyards in the valley. Its ancient clay soils overlying greywacke parent rock are significantly different from the loess soils occurring in the lower areas. The elevation, rolling hillside and orientation of the vineyard blocks, which were established on undisturbed soils, also contribute to the unique terroir of this site. 30 hectares of rolling slopes now form The Wrekin vineyard, certified BioGro organic and biodynamically farmed.

This wine is influenced by the beautiful intensely flavored bunches selected from the three major aspects of the Wrekin Chenin Blanc block (morning, mid-day and afternoon sun exposure), and most importantly the dedicated farming of this beautiful vineyard.

25% whole bunches foot stomped in vineyard, left to soak on skins and stems for 10 hours. Poured over remaining 75% whole bunches for pressing: the heads and tails of pressing to stainless steel(60%) for primary fermentation, the hearts to old neutral puncheon for primary fermentation to complement and enhance phenolics. Full MLF, left on fine lees for 18 months, before bottling without fining or filtration, 70mg/ total sulphites, vegan friendly.

THE DRINKING
With hand-picked Chardonnay grapes in late summer, this Blanc de Blancs is a rustic and unfussy wine with a foamy mousse and biscuit and freshly baked bread aromas. It’s refreshing, fruity and perky on the palate with layers of pear, cherry and orange zest. To be enjoyed during the summer months, well chilled to quell that dissolved CO2. Unfiltered and unfined, this is a charming lo-fi natural wine.

THE GROWING
We will always remember 2021 as the perfect vintage for our dry farmed vines; as though I had direct dial to Hughie the weather god, we were blessed with decent dollops of rain at the optimum times during the growing season, much appreciated as our vines were recovering from the drought conditions of 2020. The one brix a week rule book was thrown out the window in 2021 and we had to be on our toes, ready to pick at a moment's notice, as the brix (sugar levels) were rising on a daily basis.

THE MAKING
Hand-picked single clone 95 Chardonnay grapes from our 'Puriri' block were whole bunch pressed and the juice put into a stainless-steel tank where it was cold settled for 24 hours then racked into its fermentation tank. No yeast or additions were made, apart from some organic yeast nutrient, to help to complete the wild ferment. The decision when to bottle is always a challenging one, too much unfermented sugars and you have a too fizzy bottle rocket in your hands, too little sugars and you have all sausage without the sizzle. Much like the picking decision, I had to base my bottling decision on experience, taste and sugar levels. The ferment tank was chilled down to 2 degrees C for 48 hours then lifted onto my trailer, driven back to our vineyard and gravity bottled at Zeelandt Brewery by the same crew who picked the grapes.

TECHNICAL NOTES
PICKING DATE: 4 March 2021
pH: 3.38
ACIDITY: 5.47
RS: 1.34
BOTTLING: 7 April 2021
F(SO2): 8.8T
(SO2): 24

DILLONS POINT
Located near Marlborough's coast, is defined by deep young, mineral-rich alluvial silts, deposited on sand. Cooling afternoon ocean breezes extend the growing season, providing fruit concentration.

TASTING NOTES
This wine oozes ripeness, with intense passionfruit and blackcurrant flavours, that combine with a salty minerality unique to Dillon's Point. This wine is immediately expressive but will continue to drink well for the next three years.

VINTAGE REPORT & WINEMAKING
2025 was a vintage where patience was rewarded. Spring's warm weather created ideal growing conditions and abundant crop loads, which we carefully reduced to enhance fruit quality. January's cool temperatures extended the fruit ripening period, enhancing pallet weight and aromatic intensity. Benefiting from ideal weather, we commenced harvest in mid-March, methodically working block by block as each reached optimal conditions. Dillon's Point Sauvignon Blanc was harvested exactly when we wanted with ripe fruit characters, then gently pressed. We used a variety of yeast strains for fermentation in stainless steel, chosen to enhance palate weight. Warmer ferment temperatures are used, which enhances mouth feel and the trademark thiol characteristics unique to this sub-region. After fermentation, the wine was kept on light lees for three months, prior to bottling.

Kupe is made entirely from Escarpment's home block first planted in 1999 on Te Muna Road. The alluvial gravels on the Martinborough Terrace provide a distinctive character that sets a benchmark for New Zealand Pinot Noir.

94 Points – James Suckling review

A thoroughly beautiful pinot with fresh aromas of strawberries and sliced oranges that are balanced and pure. Medium-bodied with integrated tannins and a clear and bright finish. Cantaloupe and flint undertones. Made from pure Abel clone and fermented with 30% whole clusters.

95 Points Cameron Douglas MS

This wine is outstanding. Aromas and flavours of ripe red berries, red apple skin, earth and wood spices, a wine packed with texture led by acidity and tannins, then a sense of site from the dark clay mineral ideas. Dry on the palate with a medium- weight, a backbone of acidity and forceful tannins with coarse-silk through polished mouthfeel. Delicious, lengthy and well made. Best drinking from day of purchase if decanted, otherwise from 2029 through 2033+.

96 Points Huon Hooke, The Real Review

Deep-ish red-purple colour and a bouquet that is reserved and shows dominant oak at this tender age. It's full bodied and very firm, with big structure and grip, bright acidity and firmly gripping tannins, also major intensity and concentration of flavour. There is a wow factor here. This is a pinot noir built to age and it demands patience. It can be approached now but I wouldn't dream of touching it for some considerable time. Impressive stuff. 2028–2041

History of The Escarpment Vineyard

Larry McKenna was one of the first winemakers in Martinborough and has had a pivotal role in pioneering Pinot Noir in New Zealand. He was born and bred in Australia and began winemaking in the Wairarapa region at Martinborough Vineyards in the early days of modern New Zealand wine. In 1999 he founded The Escarpment Vineyard on Te Muna Road, a dramatically beautiful valley which is nine kilometres east of the Martinborough township. 

The Escarpment Vineyard was purchased by Torbreck Wines in South Australia in 2018 and Larry remains at the helm with winemaker Tim Bourne. 

This is the second release of this Chardonnay, following on from a micro release in 2024. Situated on the chalky hillside of this tiny North Canterbury single vineyard, the Chardonnay vines work hard in the prevailing warm winds. Each task is performed in the vineyard with quality in mind and the work is lovingly done by hand throughout the season. Hand picked at the end of March, whilst the vines were enjoying a prolonged period of dry Autumn weather. Gently whole-bunch pressed, with the new juice going into French oak barrels for a natural fermentation over the following months. Aged for 10 months and bottled without fining.

VARIETY - Chardonnay
REGION - North Canterbury
SUB-REGION - Waipara
VINEYARD DETAILS - Single Vineyard Isolated Hill, grown on chalky limestone soils.
PRESSING - Whole bunch
TIME IN BARRELS - 10 months, 3 barrels
AGE OF OAK33%  - 1 yr old, 33% 2 yr old, 33% 3 yr old +. Very fine grained, French.
MALOLACTIC - Yes, naturally in Springtime
ALCOHOL - 13.5%
pH - 3.49
TA - 5.60g/L

Red, purple hue. The nose has fragrant characters of Bright blackberry and plum with floral undertones. Beautifully balanced by savoury oak notes, with tobacco and cracked pepper. The palate is refined and tight, with real texture. Fruits form early but the wine is carried by a lovely savoury tone and whole bunch structure and tannins. The wine has the classic gladstone salinity running through it.

13.5% Alc | 750ml

From Tettonica: "Tettonica means ?tectonics? in Italian. We chose to name our brand Tettonica due to Marlborough & New Zealand?s geographical location. Famously centred between the Pacific & Australian tectonic plates, we are situated on land emitting tremendous energy! We love to think that energy emits into our wine."

95% Sauvignon Blanc, 5% Pinot Noir, 100% Delicious!

This Rose Pet Nat is super tasty and ready to drink, chill it, let it settle, open and enjoy. Organic and natural, this is a fun wine that is ready for you right now.

A lively and generous Pinot from the Moutere Clay soils.  Aromas of bright cherries and spice are complemented with fine tannins, a long finish, and a slight earthy tone. A delicious Nelson Pinot Noir.

The home of Akitu 

Andrew Donaldson planted his vineyard with 100% Pinot Noir in 2002 and has since developed three distinctive styles of wine from this great red grape variety. Two reds (Akitu A 1 and Akitu A2) lead the production while a Pinot Blanc is now part of the high quality stable of wines from this producer. 

Donaldson employs winemaker P J Charteris to make the wines. 

At Mt Barker, in New Zealand's South Island, in a high glacial valley of sunshine and rain shadow on the edge of the earth, each season leave its own vivid imprint on our vintage.  Extreme temperature variations, alpine air, altitude, adversity... all the wild elements of this exhilarating land combine in a Pinot Noir of great quality from the world's southernmost wine region.

Aromas and flavours of green apple and lemon peel, honey suckle and butterscotch. The palate is rich yet refreshing and the mouthfeel is delicate yet persistent.

Except for different (experimental) barrel use - this is a near replica of the McArthur Ridge Southern Tor Pinot Noir 2022 which won "Best in Show" at the Decanter World Wine Awards 2024 and made by winemaker Matt Connell. A very limited release, offering all the quality and complex flavours of its predecessor. Very limited.

"Selected from some of our finest Hawke's Bay Gimblett Gravels vineyards, this small-batch, barrel-fermented wine is a blend of Cabernet Sauvignon (65%) from our Gimblett Road and Murdoch vineyards, Cabernet Franc (20%) from our Gimblett Road vineyard, and Merlot (15%) from our Mere Road vineyard. The wine is full and expressive, showing rich fruit with spice, tobacco, chocolate and a velvety texture offering refinement, power and persistence. 

Generous, intense and complex with rich black fruit notes, mocha coffee and sweet spice."