Commercial Description

This Pinot Noir is from our Ballochdale Vineyard, high in the Awatere Valley, Marlborough. This is the first wine Sir George made from this vineyard he acquired in 2023. The vineyard sits at 300m high and is one of the highest and most southerly vineyards in the Awatere Valley, Marlborough.

As soon as we released this wine, it was loved by all. It truly is a gorgeous example of a perfectly crafted Marlborough Pinot Noir. We are so proud to share it with you.

Beautiful Chaos Pinot Noir embodies a minimalist, mindful way of winemaking. Luscious biodynamic Pinot Noir grapes have been fermented in a small clay amphora pot. The result is an incredibly ethereal and silky expression of Pinot Noir, that is supported by layers of lush red fruits. The wine has been bottled unfined and unfiltered.

Certified organic and biodynamically grown
Suitable for vegetarians and vegans
No dairy products or eggs used during production

Kin by Te Kano is a quintessential expression of Central Otago Chardonnay. Made with sustainably farmed grapes from our Estate vineyards, Kin references the family ownership and Kowhai regeneration project that stand at the heart of our philosophy and provides an easy-drinking and delicious introduction into the Te Kano range.

2024 ORATERRA PINOT NOIR 

SEASON BRIEF FOR 2024 The 2024 season was a contrast to 2023, coming with a sting - or in this case, a grand finale - at the end. It was a splendid season, and the general feeling is that 2024 will be remembered alongside 2013, 2001 and 1998 as an outstanding year. A cool and turbulent spring meant that the fruit set was reduced, and thus the potential yield at harvest was down too. However, summer conditions were nothing short of amazing, the sun was out in full force, with very little rainfall. The key to the success was our vineyard management this year by keeping ample shade and leaf cover to lower vineyard temperatures and conserve water. The extended warm and dry weather periods resulted in wines that have retained freshness with good generosity. 

TASTING NOTE Beautiful vintages like 2024 risk losing a certain hook, or friction, in the wine. By picking early we avoided this risk and were able to retain good acidity and a degree of disposition to provide interest in the wine. Dark and bright fruit are the antagonists, with Morello cherry cutting through the riper characters. This Pinot Noir goes beyond typical varietal qualities to offer an array of complex and inviting aromatics. The wine is rounded and softly cushioned, moving effortlessly over the palate, with soft tannins acting as chaperones and guiding the fruit toward each corner of the mouth. Ageing: Age for 10-15 years Enjoy at a temperature of 18°C-20°C 

WINEMAKING We harvest all our fruit by hand into small tubs. The fruit is sorted the following day, cold, fully destemmed into small ferment vessels. Natural fermentation occurs, with an occasional hand plunge to help keep the ferments happy and homogenous. At around 18 - 24 days in the fermenting vessel, we pressed the wines and transferred them to large format barrels, 300 & 500 litres, for 12-18 months. The wine is racked and blended into stainless steel tanks before bottling without fining or filtration. 

TECHNICAL INFORMATION Vineyard source(s): McCreanor Vineyard, 37 Princess Street & La Belle Vie Vineyard, 115 New York Street, Martinborough, NZ Harvest dates: 8-18 March 24 | Harvest Brix: 21.5 - 24 Brix Alcohol by Volume: 13% | pH 3.68 | TA: 5.2 g/l

As is so often the case with Calvert, what impresses most is the wine’s subtlety and precision; patience is rewarded as the site methodically reveals itself. Earthy, dark cherry and plum aromas expand outward, becoming delicately floral; rose and violet infused. The mineral, graphite-textured palate builds - ever so subtly - to a rich, leather-bound cocoa finish. A most urbane expression of this vineyard and its deep clay soils.

Commencing with meticulous site selection and vineyard design in 1991, Felton Road's story is one of refusal to compromise. A strict 100% estate policy with fully organic and biodynamic viticulture (BioGro and Demeter certified) ensures that our fruit arrives at the winery as pure as it can be, while our entire estate comes as close to true sustainability as is possible. A commitment to hands off winemaking: gravity flow; indigenous yeasts and malolactic; an avoidance of fining and filtration; all help preserve the wine's expression of its terroir. The result is Riesling, Chardonnay and Pinot Noir which accurately express the authenticity and complexity of our unique vineyards

Felton Road farms four properties totalling 34 ha in the Bannockburn subregion of Central Otago. Calvert Vineyard is located on Felton Road and is just 1km east of The Elms Vineyard and the winery. The soils at Calvert are deep heavy silts with a thin layer of loess topsoil. Meticulous summer management of a single vertical shoot positioned (VSP) canopy ensures even and early fruit maturity. Shoot thinning, shoot positioning, leaf plucking, bunch thinning and harvest are all carried out by hand to ensure optimum quality fruit. Cover crops are planted between rows to assist in vine balance and to improve soil health and general biodiversity.

After a wet September, spring commenced with good soil moisture and bud burst occurred at the normal time of early October. Temperatures hovered around average with December being warm and dry, enabling a successful flowering and fruit set. The dry conditions prevailed throughout January and February limiting berry size and setting the scene for fruit with elevated phenolic material and complexity. Judicious use of irrigation was required to maintain sufficient vine health throughout this sustained dry period. Temperatures never spiked and hovered around average enabling a slow and steady path to maturity. A distinctive feature of March 2024 was the cool night temperatures preserving acidity, freshness and precision of fruit character. Pinot Noir was harvested from 19 March to 9 April.

The unique gravity flow winery enabled the grapes to be gently destemmed directly into open-top fermenters without harsh pumping with approximately 25% retained as whole clusters. Long pre-fermentation soaks of 10 days prior to fermentation with indigenous yeasts and punched down by hand up to two times per day with a total time on skins of 25-28 days. Pressed off and barrels filled immediately by gravity to the underground barrel cellars. The wine spent 16 months in barrel (20% new French) with two rackings and no fining or filtration, before bottling in late-August 2025.

BIG Ted Pinot noir 2023
Classic Central Otago Pinot Noir in classic packaging

Organic, soft, supple and Otago delicious fruit with red fruits, cherries, plums and all in between– everything you want in premium Pinot Noir.

Yes  - it is wine with a tap. it's really good wine, yes again. We have sourced the very newest packaging that allows us to put this high end wine in a cylinder, allows you to have a glass when you want with nothing to worry about including not finishing the bottle. Finally premium wine with convenience.

New tech delivers no wastage, fresh with every glass, lasts up to a month once opened, fully recyclable, and less than half the carbon footprint of the same wine in bottles. Times are a changing so get with a new programme - BigTed

Grapes from our Estate vineyards, destemmed, wild yeasts all aged in French oak.

100% organic, vegan friendly.
2 litres, 2.67 bottles

Artwork by Callum Robertson

TED  - redefining wine culture

Premium classic Pinot Noir Rose in classic packaging

Dry, lightly coloured, refreshing, balanced, delicate and everything else you want in a rose.

Yes  - it is wine with a tap. it's really good wine, yes again. We have sourced the very newest packaging that allows us to put this high end wine in a cylinder, allows you to have a glass when you want with nothing to worry about including not finishing the bottle. Finally premium wine with convienence.

New tech delivers no wastage, fresh with every glass, lasts up to a month, fully recyclable, and less than half the carbon footprint of the same wine in bottles. Times are a changing so get with a new programme - BigTed

Grapes from our Estate vineyards.
100% organic, vegan friendly and you can travel with this wee beauty, pop a small chiller pad in the top to keep it cool

Artwork by Callum Robertson

2 litres - 2.67 bottles.

TED  - redefining wine culture

Commercial description

Single-vineyard, premium Pinot Noir.  

A wine whose character has intrigued us throughout its development.  Flavours flowed and receded throughout ferment.  Texture shifting from weighty to silky.  It was deceptive, multifaceted.  Not to be taken at face value.  This is a princess in overalls.  A poet painting fences.

Lit with a pure bright brilliance in colour. Classic Wairarapa expression - complex savoury flavours on a silky bed of pert & poised acidity & complementary tannins.

For us, flavours evoked include dark cherry, vanilla & mushroom.  There's a sense of black liquorice strap & dark cocoa too.  Whatever you find, very confident you will agree this is sensuous, balanced & complex wine.  Sophisticated & powerful. Worthy of your time.  Will cellar well.

Hand-harvested by neighbours & friends.

Escarpment fashions Pinot Noir from the Martinborough district in New Zealand. Part of our ethos is to explore boundaries and create wines of interest and complexity.

W I N E M A K E R S   N O T E

The Noir label brings together over three decades of wine making experience, creating a soft, bright, fruit forward wine which can be enjoyed immediately or will cellar successfully for several years. Made using traditional techniques from fruit grown on the Martinborough terrace. The fruit was destemmed into open top vessels and fermented using indigenous yeast. After an average vat time of 20 days the wine was pressed off and aged in predominately older French barriques for 10 months. Bottled without fining or filtration, the resulting wine is a blend of 24 individual parcels. Structure and texture sit perfectly with ripe fruit flavours and gentle tannins that combine with intriguing complexity. Enjoy with many types of cuisine or cellar confidently for up to 5 years.

T A S T I N G 

Bright ruby red in colour, the wine opens with lifted perfume and fresh summer berries. An elegant vintage has given us softness and focus. It is very fragrant and attractive with fresh red berries, underpinned with turned earth, subtle spice and savoury notes, which add to complexity. The fresh berries continue on the palate with ripe cranberry, fresh cherry and strawberry, creating a bright vibrancy and crunchie freshness. Soft, fine-grained tannin also intertwine on the palate, creating texture and poise. This is an attractive wine that is immediately appealing but will also reward with a few years in the cellar. Serve at 16°C and enjoy with any red meat and rich pasta dishes, or as a perfect accompaniment to a barbeque.

A lovely ripeness and aromatic impact, scents of fresh quince and pear then apple and fruit spices. Youthful, vibrant and enticing. On the palate a dry wine with flavours of pomaceous fruits framed by lees and mineral qualities, there’s youthful tautness that gives a palate squeeze and crunch. Salivating, lengthy and well made, a reflection of vintage and excellent wine making. Best drinking from day of purchase through 2028.

93 Points Excellent
Cameron Douglas, Master Sommelier

Aromatic Pinot Gris is a real treat when it’s as dry and fresh as this vibrant, young white from Blue Earth Estate in Te Muna Valley. All grapes were hand picked and the wine was fermented to less than 1 gram of residual sugar, which makes it absolutely bone dry in taste and style. Flavours of white pears, fresh crisp red apples and a little citrus all run through each sip. Drinks well now and can hold for a further three to four years, evolving in that time but it’s made to enjoy now, so why wait? Joelle Thomson

TASTING NOTE An ethereal, highly perfumed pinot noir hailing from Marlborough’s Southern Valleys. A delicious combination of boysenberries, Black Doris plum, lavender and liquorice are underpinned by elegant, finely integrated tannins, with hints of cinnamon-clove spice and a dry, earthy finish. 

VITICULTURE Fruit was sourced from the historic Auntsfield Vineyard in the Ben Morven Valley and The Wrekin Vineyard at the head of the Brancott Valley. A mixture of clones 5, 114, 115, 667, 777 and Abel are grown on wind-blown, loess clay soils overlying greywacke bedrock that typify the sub-region. A combination of low yields, organic and biodynamic practices allow the vines to ripen beautiful, black bunches of intensely flavoured fruit. 

WINEMAKING Picked over three weeks starting mid-March, the fruit was harvested by hand and transported to the winery where it was chilled overnight. The majority of fruit was carefully destemmed into small fermentation vessels while a portion of whole-bunch fruit was also included. After several days cold-soaking on skins, the fermentation spontaneously commenced by indigenous yeast and was followed by gentle, daily hand-plunging. Following fermentation, the wine was drained off skins and transferred to a combination of seasoned French oak puncheons and barrels. The wine was aged in oak for 11 months before being transferred out just in time for the 2023 harvest. Each batch was kept separate until June when the blend was assembled and settled prior to bottling in July

Tasting Note

A little shy on first reveal, but then the deeply bound fruit and complexing aromatics begin to unfold. Powerful, deep and saturating – what we have come to expect from MacMuir. The unmistakeable Felton Road winemaking hand contains the package allowing it to gradually deliver, exposing layer upon layer. The site is special – a hedonistic wine that’s brooding, formidable and unique. I

ntroduction 

Commencing with meticulous site selection and vineyard design in 1991, Felton Road's story is one of refusal to compromise. A strict 100% estate policy with fully organic and biodynamic viticulture (BioGro and Demeter certified) ensures that our fruit arrives at the winery as pure as it can be, while our entire estate comes as close to true sustainability as is possible. The winery is also B Corp certified and a proud member of IWCA (International Wineries for Climate Action). A commitment to hands off winemaking: gravity flow, wild yeasts, wild malo, an avoidance of fining and filtration all help preserve the wine's expression of its terroir. The result is Riesling, Chardonnay and Pinot Noir which accurately express the authenticity and complexity of our unique vineyards.  

Gareth King; Viticulturist, Blair Walter; Winemaker, Nigel Greening; Vigneron. 

Vineyard & Viticulture

Felton Road farms four properties totalling 34 ha in the Bannockburn subregion of Central Otago. This wine is from MacMuir vineyard which is just 1 km east of the Elms vineyard and winery, and just 300m west of Calvert. The vineyard possesses a higher vine density, a diverse range of clones and deep, heavy silt soils. Meticulous summer management of a single vertical shoot positioned (VSP) canopy ensures even and early fruit maturity. Shoot thinning, shoot positioning, leaf plucking, bunch thinning and harvest are all carried out by hand to ensure optimum quality fruit. Cover crops are planted between rows to assist in vine balance and to improve soil health and general biodiversity. 

Vintage After a wet September, spring commenced with good soil moisture and bud burst occurred at the normal time of early October. Temperatures hovered around average with December being warm and dry, enabling a successful flowering and fruit set. The dry conditions prevailed throughout January and February limiting berry size and setting the scene for fruit with elevated phenolic material and complexity. Judicious use of irrigation was required to maintain sufficient vine health throughout this sustained dry period. Temperatures never spiked and hovered around average enabling a slow and steady path to maturity. A distinctive feature of March 2024 was the cool night temperatures preserving acidity, freshness and precision of fruit character. Pinot Noir was harvested from 19 March to 9 April.

Vinification  The unique gravity flow winery enabled the grapes to be gently destemmed directly into open-top fermenters without pumping, retaining 30% as whole clusters. Traditional fermentation with a moderately long maceration on skins has extracted good colour and tannin with considerable depth of flavour. This wine was aged for 13 months in 20% new French oak barrels from artisan Burgundian coopers. In accordance with our non-interventionalist approach to winemaking, this wine was fermented with indigenous yeast and malolactic, and was not fined or filtered.

This beautifully crafted, Single Vineyard Pinot Noir comes from our 3 hectare Tussock Ridge Vineyard. Situated on the edge ofa high terrace in the middle of the Alexandra Basin, amidst spectacular mountains in the Central Otago region of New
Zealand. The vineyard overlooks the Clutha River between Alexandra
and Clyde and is located just above the Central Otago Rail Trail.

Tasting
It's fabulously perfumed and enticing on the nose, showing dark berry, smoked game, dried mushroom and hazelnut aromas, leading to a concentrated palate that's opulent and beautifully flowing. Splendidly framed by finely infused tannins, finishing wonderfully long and velvety.

Winemaking
All the fruit was hand harvested before being 100% destemmed before a long, slow maceration. The fruit was fermented slowly then gently pressed before spending
10months in French oak barriques. The wine is a selection of our best barrels of the season before bottling. The wine is filtered and un-fined.