Vinification

Our Estate grown grapes are hand harvested, then whole bunch pressed gently over several hours. The must settled overnight before being racked off gross solids taking only fluffy lees. Fermentation is allowed to proceed slowly at low temperature and stopped when the sugar, acid, alcohol and phenolics are in balance. We hold the wine at a cool temp for the remainder of it’s time in the cellar to retain its natural co2 spritz from primary ferment. The wine is racked and spends 6 months on fine lees before bottling.

Wine

Pale green gold and silver streaks. Delicate notes of apple blossom, honeysuckle, mandarin zest with mineral undertones.On the palate - lime oil, fleshy stone fruits, ripe red delicious and tangerine peel. Bright acidity gives the palate freshness and is balanced with generous fruit sweetness. These aspects are accentuated by the natural spritz retained from fermentation which give a lift in the midpalate. The reprise is long and lingering with a satisfyingly crisp clensing texture.

Tech

Parcel 1: Picked 31/03/23 pH: 2.96 TA: 9.20 Brix: 20.5

Parcel 1: Picked 04/04/23 pH: 2.92 TA: 9.20 Brix: 21.7

Final Wine: Bottled 28/03/24 pH: 2.86 TA: 8.17 Alc: 10.3% RS 27.8g/L

A super tasty, super smooth Pinot Noir made from grapes grown in Martinborough and vinified in Hawke’s Bay at Clearview Estate. This is a superb red fruited wine with its lively and youthfully fruity Pinot summer berry flavours. It’s great value for a wine that just sneaks in under $30. Clearview Estate Winery in Hawke’s Bay sourced grapes from Ferry Road in Martinborough to make this tasty Pinot Noir and this is the second time it’s been produced (2019 was the first). The wine was made at Clearview Estate with about 40% whole bunch fermentation, all wild fermented followed by aging in French oak, 18% new, for a year. 

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.

Meticulous handling and low yield farming create an elegant, concentrated Riesling from Central Otago producer, Prophet's Rock. Vinification methods used in this wine draw heavily from Alsatian winemaking. This is a wine rich with lemon and floral notes, with an underlying mineral backbone. 

This is a very good value, dry, medium bodied red from the country's second biggest wine region, Hawke's Bay, where the Babich family owns significant vineyard land. It's a blend of Merlot and Cabernet Sauvignon whih reflects Hawke's Bay's vineyard plantings because Merlot is the most planted variety and it adds softness and flesh to the great structure that Cabernet provides. Babich Wines is one of New Zealand's oldest wine companies and remains in the hands of the same family whose ancestor, Josip Babich, founded it. 

Ata Rangi Pinot Gris is modelled on the classic style of wines from Alsace in France and is made from vines which are now over 23 years old. 

The grapes are fermented in older oak barrels, which provide texture and body to the finished wine, which tastes spicy and has flavours of beeswax, lemon curd and fresh pastry, all of which add complexity and softness to this smooth off dry white from one of Martinborough's first four wineries.

The name Ata Rangi is Maori for dawn sky and was chosen to portray the new beginning that the start of this winery represented for founder Clive Paton in the late 1970s.

MiruMiru translates to sparkling in Maori and has been trademarked as the name of Jane Hunter's bubblies. Hunter is a fan of pink bubbly and her winemaking team produce this one mostly from Pinot Noir as 55% of the blend with the balance being 42% Chardonnay with a 3% touch of Pinot Meunier. This trio is the classic combination used in the Champagne region where wines must be aged for at least 18 months prior to release on the market. That?s the exact timeframe that Hunter?s winemaking team decided to age this lively, dry pink bubbles for too. It contains 6.4 grams of residual sugar per litre and is a deliciously full bodied expression of sparkling Pinot with Chardonnay adding crispness and balance. 

Member of Methode Marlborough 

Crisp and creamy, full bodied and elegant, this wine has great complexity thanks to being made from 21 year old vines, which are now coming into their own - as this lovely refreshing dry white shows. This is the first Masters Chardonnay from winemaker Helen and her partner Ben Masters' vineyard, four kilometres south of Martinborough. 

It's a beautiful wine now and will continue to develop in flavour and age well for the next four to five years+.

Light and golden in colour. Fresh aromas of pear, toasted pine nuts, and lifted Turkish delight awaken your senses. Textured, structural, dry, fresh stone fruit roasted almond flavours mingle with fresh thyme and wild fennel. This multi-layered Pinot Gris is opulent yet clean, bright and juicy. The wine’s poised, beautiful texture leads to a well-balanced, persistent finish.

A beauty from Marlborough 100% made with Pinot Noir grapes.

A savoury and fruity drop with aromas of Himalayan pink salt, overlaying nuances of watermelon, persimmon, peach, and wild strawberry. The zesty palate exudes blackcurrant, crushed red berries, sherbet, and a seasoning of umami. This elegant rose is

This is a wonderfully exotic wine with aromas of flowers, pear and melon. The palate has nectarine and tropical fruit richness which is balanced with a smooth refreshing finish. Great on its own this Pinot Gris is incredibly versatile with a variety of food, our favourites being chilled furry peach and red curry mussels.

Vineyard
Fruit for this wine was selected from mature vineyards in the North Island that consistently produce outstanding Pinot Gris grapes. The 2021 vintage has delivered exceptional quality with low yields and a temperate dry growing season producing clean ripe fruit with great flavor intensity.

Winemaking
The focus in the winery is to capture the pure fruit flavours that come in from the vineyard. The grapes were harvested at optimum ripeness then gently pressed and the juice fermented at cool temperatures with selected yeasts to enhance aromatic potential. After ferment the wine rested on lees to enhance mouthfeel before blending and preparation for early bottling.

Lovely lighter Pinot Noir but with earthy depths of flavour that marry nicely with plum, cherry and spicy notes, made from northern Wairarapa winery Matahiwi Estate, which uses a blend of grapes from its vineyards to produce this medium bodied, beautifully red fruited wine. Notes of spice and fresh summer berries add layers of interesting flavour to this lively, beautifully balanced wine. It's great value for money. 

Framingham Pinot Noir puts the silkiest foot forward for Marlborough Pinot with its seductively smooth textural qualities balanced beautifully by depth of red and dark cherry, plum and spice notes. 

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."