Fromm -  "A bright and pure Pinot with good fruit weight and sweet spicy undertones. Layered and harmonious with a structural complexity yet offering lovely drink now approach-ability."

Earthy flavours and velvety texture make this impressive Pinot Noir one of the best from Martinborough and it comes from one of the region's first three wineries - Martinborough Vineyards.

Te Tera is made from Martinborough Vineyards’ more youthful vines, which range between nine and 24 years old from a vineyard south of Martinborough village but within the region's stony wine 'terrace' appellation. This vineyard, situated on Frater's Road, produces grapes that lend deep aromatic flavours of dark cherries,  dried herbs and spices, all of which instantly grab your attention on the nose of this elegant Pinot Noir. The palate shows soft, rich fruit flavours with a hint of spice. 

The grapes in this wine were 100% destemmed and fermented with wild yeasts in open top tanks for approximately three weeks. Hand plunging is followed by gentle pressing to barrels for 10 months aging on lees in French oak, 15% of it new. 

This is a lovely wine that consistently delivers rewarding rich flavours held in a smooth silky texture. 

Sedure

100% Pinot Noir
If you appreciate bright and balanced Northern Italian or Austrian reds with supple tannin, this is your kind of wine. Fermented on skins with a small portion of whole bunches. Aged in a mixture of oak puncheons and French barriques for 10 months and further aged in bottle for 7 months before release.
Sour red plum, cola nut, confectionery red fruits, and tobacco.
unfined, unfiltered, certified organic, hand picked, minimal sulfur added at bottling.

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.

The Equilibrium Pinot Noir is 100% grown Wairarapa Pinot Noir from Te Muna Valley in Martinborough

In classic Te Muna fashion, this is all about notes of dark cherry, plum, blackberry, violet and rose, followed by spices, chocolate and vanilla, with well-integrated young tannins and a long, persistent finish.

The fruit contained a mix of four Pinot Noir clones – 777, 115, Abel & UCD5. Fruit was spilt into three fermenters – one containing 100% whole bunch, 70% whole bunch, and the other 100% de-stemmed. Fermented with natural yeast. Gentle winemaking techniques were used to avoid excessive extraction. 23 days on skin, pressed to 100% old French oak barrels. 12 months in barrel, and allowed to undergo malolactic fermentation naturally in spring, before being racked and allowed to naturally settle and integrate in tank. Unfined and unfiltered.

Hand Harvested: 6th and 12th April 2021
Bottled: 8th June 2022
pH: 3.69
TA: 5.9g/L
Alcohol: 13.5% v/v

Gamey, savoury, deliciously refreshing Pinot Noir from Martinborough's next new big thing - Te Muna Valley, a dramatically majestic sub region for grapes that is situated 9 kilometres east of Martinborough village. 

Big Sky Wines is on the high alluvial terraces of Martinborough's Huangarua River at Te Muna, 9 kilometres east of the village. Low yielding deep gravels, hot days and cool nights result in wines that are deep and complex. This is their flagship wine from a low vigour, low cropping vineyard.  Hand picked, crushed into two tonne open fermenters with 10% whole bunch fermentation and minimal crushing and with wild fermentation followed by 12 months in French oak, 12.5% of which was new. And therein lies the beauty of this insanely delicious Pinot Noir with its ripe berry fruit flavours of dark cherries and plums, balanced by mouth filling savouriness, warm spice, and silky tannins. 

The Big Sky story

Jeremy Corban and Katherine Jacobs founded Big Sky Wines in the Te Muna Valley, Martinborough, in 2005. They have since expanded their small vineyard, which is predominantly planted in Pinot Noir and also has a little Sauvignon Blanc, which they give extra textural complexity to with a little time in old oak on lees. 

Outstanding Pinot Noir from one of Martinborough's first wineries, Nga Waka; a small company with new owners and the same winemaker - founder and former owner, Roger Parkinson. This spicy, full bodied, darkly fruited wine is as elegant as it is power packed with flavour and beauty. It drinks beautifully now and is a definite keeper for at least five years. 

This wine is made using 16% whole bunch fermentation to add structure and accentuate spicy flavour notes with 20% new oak for support rather than dominating the delicate fruit flavours in this excellent expression of Wairarapa Pinot Noir. 

Saddleback Pinot Noir is named after the bold and beautiful South Island Saddleback, a native bird to New Zealand. And the wine is also a bold one, representing a fruity expression of Pinot Noir from Central Otago. It's a blend of grapes from the region, including 39% Pinot Noir from Bendigo, 50% from Pisa and 11% from the Gibbston Valley, home to the winery's cellar door. 

This soft and fresh Pinot Noir is made from 100% destemmed grapes which were aged for 10 months in French oak.

It's made to drink now and in the next two to three years. 

Exceptional North Canterbury Pinot Noir made in small volumes from the evocatively named isolated hill vineyard in Waiau. Spicy aromas and structured tannins lead into a full body wine made using indigenous yeast fermentation and spending 26 days on skins with ageing for 15 months in French oak.

This wine comes from winemaker Dom Maxwell, the talented winemaker at Greystone. Forager is his own personal winemaking project. 

One of our favourite under $25 Pinot Noirs in store with its medium body and beautiful ripe red fruit aromas, earthy depth of flavour and impressive tannic structure thanks to Martinborough's dry, windy climate. This wine is good value and a clean, fresh style of Pinot.Luna Estate makes three Pinot Noirs, two single vineyards called Eclipse and Luna and this lovely refreshing estate blend. 

From Quartz Reef’s Bendigo Estate vineyard which is BioGro certified organic and Demeter certified biodynamic. Deep ruby-red in colour exhibiting spiced wild berries. Opulent and rich on the palate with notes of dark cherry, blackberry and liquorice. Silky tannins with a muscular structure and impressive length.

Established in 1864 by Jean Désiré Féraud, Monte Christo is the birthplace of Central Otago wine. Our wines are made with 100% estate-grown fruit sourced from our vineyards across three distinct sub-regions, the Alexandra Basin, Bannockburn and Pisa. Utilising sustainable farming practices and minimal intervention methods in the winery, the outcome is elegant, refined, and impeccably balanced wines epitomising the terroir of Central Otago.

Tasting note With dark plums and spice, this  Pinot Noir has bright acidity and a soft finish.

VINEYARDS 

Vineyard: Catherine’s (39%) Subregion: Pisa Elevation: 240m Clone(s):  115, 5, Abel Soil: Waenga alluvial sand and silt gravels, loam texture and moderately stoney, derived from schist 

Vineyard: Davishon (31%) Subregion:  Alexandra Basin Elevation: 160m Clone(s):  5, 115 Soil: Blackmans alluvial sand and silt gravels derived from schist and sandstone.

Vineyard: Confluence (21%) Subregion: Bannockburn Elevation: 210m Clone(s): 777, 115 Soil: Manuherikia loess deposited silt material overlaying sand and silt alluvial deposits derived from schist

Vineyard: Paris (9%) Subregion: Bannockburn Elevation: 220m Clone(s): 10/5, 115 Soil: Cromwell loess deposited sands derived from schist

WINEMAKING Brix: 23.3 (avg.) Whole Cluster: 6% Total time on skins: 25 days (avg.), including a five-day cold soak Fermentation: Wild yeasts Aging: 10 months in 33% new French oak

Established in 1864 by Jean Désiré Féraud, Monte Christo is the birthplace of Central Otago wine. Our wines are made with 100% estate-grown fruit sourced from our vineyards across three distinct sub-regions, the Alexandra Basin, Bannockburn and Pisa. Utilising sustainable farming practices and minimal intervention methods in the winery, the outcome is elegant, refined, and impeccably balanced wines epitomising the terroir of Central Otago.

Tasting note A highly seductive and luscious Pinot Noir balanced by bright acidity and firm and silky tannins, with dark cherry, plum, wild strawberry, intense violet and clove aromas.

VINEYARD

Vineyard: Catherine’s (100%) Subregion: Pisa Elevation: 240m Clone(s): Abel , 777 Soil: Waenga alluvial sandy silt gravels, loam texture, moderately stoney, derived from schist

WINEMAKING

Brix: 22.7 (avg.) Whole Cluster: 27% Total time on skins: 25 days (avg.), including a five-day cold soak Fermentation: Wild yeasts Aging: 10 months in 25% new French oak Cases Produced: 95