Fabulous Pinot Noir with amazing depth of flavour especially at this price; a wine that really puts Marlborough's best foot forward thanks to winemaker Rebecca Salmond, who sources grapes from the region's Southern Valleys. Flavours are of ripe cherry, blackberry and spice lead into a lovely, elegant yet weighty palate with superb fruit ripeness and intensity. This wine will continue to age for two years plus and pairs well with lighter red meat dishes.

Beautifully expressive Marlborough Pinot Noir driven by red berry fruit aromas that intermingle seamlessly with earthy, savoury flavours in a medium bodied, firmly structured wine.  

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

A soft, smooth, spicy Pinot Noir with red fruit flavours, a medium body and lithe mouthfeel. This Pinot Noir is Margrain's entry level Pinot and is made with grapes grown south of Martinborough village on a terrace vineyard site on stony soils. It offers good value for money from one of the country's leading Pinot Noir regions. 

A full bodied, savoury Pinot Noir with appealing layers of red fruit flavours, which  drinks well now and can age superbly for the next four to five years. This is smooth, savoury and complex in flavour with layers of red fruit, tangy freshness from bold acidity that is held in balance by weight and texture. 

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

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.

The name Opawa means smoky river in Maori and this lovely light to medium bodied Pinot Noir is named after the old Opawa River. Flavours of earthy smokey notes are supported by fresh wild red berry aromas of strawberries, raspberries and plums. Supple silky acidity adds length to every tasty sip.  

Winemaker Clive Jones makes this wine was made from a range of vineyards in Marlborough. The grapes are cold soaked and fermented with indigenous yeast with the wine being pressed into French oak barriques for maturation, before being clarified and bottled.

A light and fruity pinot noir showing red raspberry and fresh cherries, with a lifted floral perfume and a soft finish.

Vineyard
Hanson’s Block, Dijon pinot noir clone

Vinification
18 days on skins, aged 11 months in French oak barrels, 10% new oak.

Martinborough Pinot Noir at its best with earthy aromas, dried red fruit flavours and freshness. Kereru is the brainchild of lawyer-winemaker, John Porter, who donates a portion of the proceeds from the sale of every bottle of Kereru Pinot Noir towards the upkeep and maintenance of a block of restored land with the aim of retaining its restoration into native forest for future generations.

This is a lighter Pinot style which still possesses lovely ripe fruit, gentle spice and driving acidity.

Holly is a gorgeous dark fruit expression of Pinot Noir made from a blend of grapes grown on top quality vineyard blocks at Matahiwi Estate in the northern Wairarapa. This vintage was a warm, dry one, which produced high quality grapes, which result in this beautifully balanced, full bodied, spicy and dark fruited Pinot Noir. Hand picked grapes and meticulous attention in the vineyard create great raw material which translates into a silky, gorgeous Wairarapa Pinot Noir to drink now. 

New good-value Pinot Noir from Central Otago where Pinot rules over 80 per cent of the vineyard area and makes gorgeous fruit driven reds with medium body and fresh, cool climate notes of bright acidity and earthy tones. Lovely new addition to our shelves.
The wine brand is owned by two families who grow the grapes and employ experienced winemakers in the region to produce their wines. The philosophy of the owners is to produce high quality wines made from hand picked grapes from vineyard sites with low yields, using wild yeast fermentations, minimal sulphur additions and using sustainable practices as much as possible. This is their quest and the wines are elegant renditions of Otago's edgy climate with its hot summer days and cool seasons on both sides of ripening. 

Certified organic grapes were used to make this new 2019 Pinot Noir from Churton Estate's second generation of winemakers, Ben and Jack Weaver. Fermentation was with indigenous yeasts and the result is a youthful, fruity Pinot with a lively flavours and a light to medium body. It's a great wine to drink lightly chilled in summer or as a light bodied winter red. Satisfying, refreshing and with complex notes; a lovely Marlborough Pinot Noir. 

Churton founder and winemaker Sam Weaver cut his teeth on the classic wines of the world while working in fine wine retail in the United Kingdom. His background is in microbiology and he was raised on a farm, so when he and his wife Mandy founded Churton Estate, it combined all of his passions. The couple and their adult sons, have created one of this country's most high quality small wineries, which lives up to the dream of creating 100% estate grown grapes, 100% certified organic production and 100% bottled on site, nearly all of the wines without fining or filtration. All grapes are hand picked and natural yeasts ferment the majority of Churton wines. These incremental qualitative decisions impact at every step of their winemaking provides exceptional quality grapes which in turn express themselves in outstanding wines.

The Natural State wines are the brainchild of second generation family winemakers, Ben and Jack Weaver.

From Forager wines owned by Dom Maxwell (winemaker at Greystone) comes its little siter wine Little Forager. This is 100% Pinot Noir sourced from three different sites made up of river gravels, silt loam and chalky limestone and fermented naturally with indigenous yeasts, 20% whole bunch and natural MLF.

The result is textural and generous with sweet fruit in an elegant style.

Pinot Noir makes up over 80% of Central Otago's vineyards and it suits this cool climate because it is one of the earliest ripening red grapes in winemaking and can be harvested before the region's frosty winters set in. Roaring Meg is one of Central Otago's most popular wines and is named, cheekily, after a lady of the night during the infamous gold rush days in this southern region, in the 1800s. 

It's a light bodied, fresh and smooth red wine with notes of spice and cedar; made for drinking early in its life rather than aging.