Convergence is made from grapes sourced from five different vineyards in the Marlborough region. Each region offers its own flavour profile and unique character. 

This Sauvignon Blanc offers fennel, fresh herb and tomato leaf aromas with subtle notes of passionfruit and nettle. Dry and salty to taste, persistent flavours of zesty citrus and Greengage plum are revealed alongside bright, crunchy acidity. The flinty yet lively palate has a lovely creamy texture and a long smooth finish.

This dry white is made from Pinot Noir grapes, grown on Te Kano's Eliza Vineyard and fermented to almost bone dry with 2.5 grams residual sugar adding balance to the linear acidity in this wine. The grapes were given minimal skin contact during fermentation so that the colour is pale and the wine looks white but has depth of flavour, thanks to the earthy notes of the Pinot Noir. 

Flavours here are fresh with notes of nashi pear, peach and citrus blossom leading to a rich and fruity palate with concentrated flavours of peach and pear leading to a dry finish.

Three clones of Pinot Noir were used in this wine with clones 115, Abel, 5 and 6, all hand picked and whole bunch pressed with a cool and long fermentation in stainless steel used to preserve the delicate aromatic fruit flavours, followed by a brief time on light lees to build mid palate texture and depth.

This deep ruby, complex dry, spicy red comes from Elephant Hill Winery, which has its headquarters on the beautiful coast at Te Awanga in Hawke's Bay. 

The Main Divide is the name of the majestic Southern Alps, which form the back bone of the South Island, and it is also the name of a range of great value wines which consistently over deliver on depth of flavour and complexity for the price. 

This Pinot Noir is made 100% from North Canterbury grapes, 25% of which were whole bunch fermented with natural yeasts. The wine was given a week long, post ferment maceration in French oak, approximately 20% new.

It's a weighty, earthy style with lively dark and red fruit flavours. It delivers big time for the money.

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.

A  very aromatic Pinot Gris with a nose exhibiting quince, dough, pear apple and cream. The palate is rich and intense with flavours of pork fat, apple and stone ruit - brought together in a bright acid frame.

Made from a blend of 60% Waiheke and 40% Gisborne Chardonnay grapes, this wine is perfectly balanced with a delicious long finish highlighting the almost 12 months the wine has spent in barrel.

Rich and concentrated with nectarine, lime and passion-fruit with toasty vanilla slight, buttery element and butterscotch undertones.

Barrel fermented, dry style of Pinot Blanc which is aged for 11 months. What more could you ask for in an alternative white wine from Te Muna Road in Martinborough? Winemaker Larry McKenna models this Pinot Blanc on the great dry whites of Germany's Kaiserstuhl district where spicy wines are made to complement rich food. 

This wine is made from vines planted in 1999 on Te Muna Road in Martinborough. It's bone dry with less than one gram of residual sugar and the finished wine spent 11 months aging in barrel prior to bottling. It can age for up to five years and drinks well now too. 

Inspired by Beaujolais, made in Hawke's Bay and all about expressing Gamay's soft red berry flavours with lifted floral aromas and a smooth, medium body. Carbonic maceration was used for 47% of the wine and it enhances the fruit and floral aromas. The remaining 53% received a traditional, warm, red wine fermentation. The resulting wines completed their malolactic fermentation and were matured for seven weeks in seasoned French oak barrels, before blending and bottling.

Vineyards

In 1995, Te Mata Estate introduced to New Zealand a superior selection of Gamay Noir à Jus Blanc, the grape variety of the best wines of France’s Beaujolais region. Estate Vineyards Gamay Noir 2020 is a single vineyard wine from Te Mata Estate’s Woodthorpe Terraces vineyard, harvested on 3 and 12 March 2020.

Woodthorpe vineyard is located on elevated, north facing terraces in Hawke’s Bay Tutaekuri River valley. Between 1863 and 1914 it was home to the annual Woodthorpe races. 

Un-oaked Chardonnay made with grapes sourced from throughout the Central Otago region and exhibiting the region's natural elegant fruit flavours and mineral complexity. The wine is fermented in tank to retain its bright fruit and is left to rest on its yeast lees to gain some doughy complexity and softness. This is a refreshing full-bodied wine, unencumbered by oak and superb with food.

Only produced in the best years, this Reserve Syrah is Passage Rock's showcase wine.

Rich ripe aromas of dark forest fruit and spice, coffee and vanilla on the nose lead to a dark garnet intensity in the glass. On the palate, toasted nuts and spices vie with dark berries, integrated ripe tannins and lacy acidity. Cellar it for 10 to 15 years

This Single Vineyard wine is made from grapes grown at Auntsfield Estate. The style is aimed towards texture, complexity and length, balancing the typical Marlborough fruit spectrum and aromatics with richness and mouth feel. The nose shows intense and pure aromas of fresh passionfruit, ripe melon and lime. The palate is powerful, tight and elegant. This wine displays intense ripe fruit flavours of passionfruit and white peach, with citrus notes of lime and mandarin pith.

Rosé is on the rise and Terrace Edge is a quirky blend of Syrah and Pinot Noir, a gold medal winner and certified organic. Its taste lives up to its delicious win with its medium body, dry flavours of summer berries (think: strawberries with a hint of creamy texture) and a lively fresh finish. 

Te Mata Tasting Note

Bright crimson at the edge with a deep purple-black core, Bullnose ’24 is wonderfully expressive and fragrant. Aromas unfold in layers of violet, fresh raspberry, ripe plum and dark cherry, wrapped in black olive with subtle spice and pepper. The palate amplifies the depth of fruit and textural intensity, delivering concentrated richness, framed by a vibrant, precise acid line that imparts energy and a bracingly youthful edge. With underlying power and elegance, fine persistent tannins carry the wine through to a long, beautifully driven finish. Bullnose ’24 is a showstopper. This is a Bullnose for the ages. Enticing, long and beautifully composed.

Outstanding Hawke's Bay Syrah which was first made in the early 1990s from iron rich soils. This makes Bullnose one of the oldest Syrah brands in Hawke's Bay, named after one of the vineyards from which the wine is made (which, in turn, was named after the vineyard owners' love of old cars, particularly the pre 1928 Bullnose). The grapes come from two vineyards, Bullnose and Isosceles, both in the Bridge Pa Triangle; one of the warmer growing areas of Hawke's Bay, thanks to both soil and climate there. 

Aging for 15 months in French oak, which provides its spicy notes and depth.

A beautiful wine for drinking now or for cellaring. 

Beautiful by name and beautiful by nature. This new Riesling puts North Canterbury's best white wine foot forward with its candied lemon, concentrated mandarin and ripe grapefruit aromas,. It's a light bodied, powerful white with rich citrus flavours and a super long finish. This wine's intensely aromatic mid palate ends on a crisp refreshing note.

It contains 21 grams residual sugar (medium dry style) but finishes on a dry note.