NEW ZEALAND WINE

This wine is made exclusively with hand harvested fruit from the 18 year old vines on the Blackenbrook Home block where the vines grow on Moutere clay soil covered by a layer of sandy loam. The wine making is extremely gentle with whole bunch pressing, cool fermentation, minimal pumping over, extended lees contact and using gravity to move the wine when required.

8% of the wine is aged in oak to add mouthfeel and complexity and there is no fining pre-bottling.

 At 5.7g/l of residual sugar this is dry in style.

Tasting Notes
Our Blackenbrook Pinot Gris 2019 displays delightful pear, quince and spice notes framed by a silky texture, a splash of sweetness and gentle acidity. Ideal serving temperature 15 degrees.

Silver - New Zealand Wine of the Year Awards

4 1/2 Stars Michael Cooper

This powerful wine is still very youthful. It has strong peach, pear, lychee and spice flavours with a distinct touch of complexity, slight sweetness balanced by fresh acidity and a scented bouquet.

Grapes grown at Te Awanga, south of Napier, give this impressive Syrah its bold and powerful with aromas of ripe blueberries, licorice and black pepper. It?s a velvety, smooth, silky and full bodied Syrah now and will age superbly for up to 10 years, potentially even longer.

About Clearview Estate

Clearview Estate is one of oldest, most well established wineries in Hawke's Bay and is situated on the Te Awanga Coast, south of Napier. It's a great place to visit for tastings at the cellar door as well as lunch in the dappled shade of the established courtyard area. The winery was founded by Tim Turvey, winemaker and co-owner. The current winemaker is the multi talented Matt Kirby.

58% Cabernet Sauvignon,  29% Merlot, 13% Cabernet Franc

Savoury and spicy, good complexity, with ripe blackcurrant and plum flavours. Good tannin support.

Chard Farm's tasty Riesling is made with grapes grown on the Arena Block in the Viper Vineyard at Parkburn. This vineyard is planted on a steep north  facing slope which enhances grape ripening and produces flavours of ripe lemon and concentrated apple and lime. It's lively and light bodied with great depth of flavour adding a surprise deliciousness to this wine. The 2019 Riesling will reward those with the patience to cellar the wine for up to seven years.

Corofin puts the b in boutique; it's a small scale production owned and run by Mike and Anna Paterson in Marlborough. The couple source grapes from top notch vineyards in the region, using organically certified vineyards wherever possible. Their Chardonnay is made from a blend of clones 6, 5 and Mendoza. Barrel fermentation adds creamy notes and nutty flavours to the citrusy aromas.

Greystone is one of North Canterbury's wine stars situated on the slopes of limestone rich hills in Omihi. All of the grapes that go into Greystone wines are 100% certified organic with BioGro NZ and all are estate grown. No additional fruit is purchased to supplement production, which is one of many incremental steps that go into Greystone's high quality wines. 

This impressive Pinot Noir is the top of the Pinot tree at Greystone. It's made from fully destemmed whole berries which were cold macerated and fermented with wild yeasts, 25% of the wine having been fermented in small tanks amongst the vines, which ensures a completely wild vineyard yeast fermentation. The wine is bottled without fining, filtration or cold stabilisation.

It drinks well now but will reward those with patience to wait for it to develop further with age and has the potential to evolve positively for up to a decade, if kept in good conditions. 

Certified organic with BioGro NZ.

About Greystone

The Greystone wine story began in 2000 when the Thomas Family bought an old sheep farm on the Omihi hills in the Waipara Valley, North Canterbury. The rolling limestone hills lured this family in and their goal was a single minded one: to make great wines from the limestone rich soils here. Fast forward 20 years and Greystone is one of the great (and, some might say, yet to be fully discovered) wineries in this outstanding wine region. Not least due to the work of winemaker Dom Maxwell and general manager Nick Gill, who began working together in 2005 and has grown along with the brand and quality. 

Light bodied and flavoursome rose packed with berry, cherry and dried cranberry flavours, made from hand picked grapes which were fermented stainless steel to preserve the delicate aromatics and elegant structure.

This wine is dry, medium bodied and nicely structured with refreshing acidity driving tension and length in every sip of this red fruited pink wine. Flavours here span the gamut of red fruit from cherries and cranberries to loganberries and strawberries. Super refreshing, lovely lively summer sipping. 

Te Kano also has Central Otago's newest cellar door at its home block vineyard on Felton Road in Bannockburn. 

Airavata is made with Syrah grown on the 20 hectare vineyard owned by Elephant Hill Wines on the Gimblett Gravels in Hawke's Bay from two Syrah clones, Mass Selection and 470 with 1% Viognier co-fermented in the blend. The grapes were fermented in small open top oak cuves with about 10% whole clusters. Warm ferments were hand plunged and aged in French oak, 52% new for 26 months. The wine was bottled with minimal filtration and no fining so it ticks the vegan friendly box.

Airavata means the king god of Elephants in Hindu.

Pear, lime zest, almond and cream soda on the nose accentuated by an intense mineral character. A very aromatic Pinot Gris with fantastic cool climate freshness from a notably cool growing season with an intensity coming from the unusually small bunches. The Palate is laden with fruit flavours including many types of pear (Anjou, Williams and Nashi), white peach and citrus. A beautifully textured mid palate is complimented by a vibrant vein of acidity that runs through the wine giving it drive and length. Valli Pinot Gris is great for food pairing, delicious on its own and very age worthy.

This wine is a labour of love and was made from hand picked grapes grown on the organically certified Ashmore Vineyard in Fairhall, Marlborough. A combination of spontaneous yeast and inoculated ferments (50/50) were taken to 12.5% ABV and residual sugar of 19.5 grams per litre, which makes this wine medium dry in style. It tastes like lemon zest and fresh ripe Granny Smith apples on speed? a gorgeous refreshing, full bodied Marlborough white wine made from one of the greatest grapes on Earth. 

A must try. 

Dark and spicy, full bodied and complex. A wine to drink now and to keep. Giesen's Clayvin Syrah has aromas of blueberry, plum, cinnamon and nutmeg with aniseed notes leading into a powerful palate full of texture and concentration with a lingering savoury finish. Whole bunches make up a component of this wine, which add depth, weight, structure and spicy notes. 

Clayvin was the first hillside vineyard in Marlborough and is now certified organic and is home to a small number of Syrah vines.