Estate grown, handpicked and aged in French oak for 11 months. A mouth-filling citrus flavoured wine with a lovely minerality for those that enjoy something just a little bit special

A cold climate Syrah, Estate grown on Moutere clay soils. Spicy, deeply coloured and richly flavoured wine with notes of pepper.

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.

Evocatively named after the two rivers running through Marlborough; the Wairau and the Awatere, whose banks are flanked with grapes, including those that made their way into this dry pinkie with its fresh summer berry flavours and lingering finish... Marlborough winemaker Dave Clouston spent three years making wine on the French island of Corsica, where dry light bodied, flavoursome rose is the order of the day in the Mediterranean heat.

This is his Marlborough take on the same theme, only it's made 100% from this country's most planted red grape, Pinot Noir. It's a dry light bodied, super fresh rose to drink year round. 

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.

Extremely aromatic with pear, white flower and stone fruit characteristics. Barrel fermentation adds complexity. Zesty citrus fruit notes on the palate with soft, acid freshness. A light, well balanced wine. 

Founder Dave Clouston and winemaker Sanna Stander are the driving force behind Black Cottage producing wines with local fruit from both Marlborough and Central Otago. This vibrant Sauvignon is full of fresh apricot, cucumber, gooseberry and tomato leaf on the nose. The lively palate is packed full of crunchy green apple, stone fruit and white pepper flavours with a delicious line of salinity and a refreshingly dry finish.

One of New Zealand's best Gewurztraminers - rich full bodied, medium sweet style nicely balanced by refreshing high acidity due to the cool climate of the South Island. 

Its aromas are of ripe mandarin, rose and Turkish Delight with notes of fresh ginger that complement the richness of this great white from Mat Donaldson and his talented winemaking team at Pegasus Bay Winery in the Waipara Valley, North Canterbury. 

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.

Beautiful fruit forward Pinot Noir with layers of savoury flavours and complexity. This wine is made with grapes from Maude's Sitting Bull and Queensberry vineyards in Central Otago. Layers of dark berry fruits and hints of violet, clove and cinnamon can be found on the nose, whilst on the palate, the generous mouthfeel exhibits great depth and breadth of flavour.

The 2017 was a multiple award winner at the New Zealand Wine of the Year Awards 2018, purchase a bottle and find out why. 

Trophy for Champion Wine of Show, Trophy for Champion Pinot Noir of Show, Trophy for Best Central Otago Wine of Show - New Zealand Wine of the Year Awards 2018.

15 Minute Bottles is Tom & Anne (Central Otago) alongside Dave & Lana (North Canterbury). Their eclectic backgrounds in wine, hospitality and agriculture have culminated in this project, producing the kind of lively, energetic wines that they love to drink.
15 Minute Bottles sources fruit from family owned and operated vineyards who are both certified and practising organic.
Their exposure to energetic and thought-provoking natural wines coined the phrase “15 Minute Bottle,” which represents their collective ethos towards drinking wine, where a bottle is shared around a table, inspiring conversation, conviviality and connection.

Certified organic fruit from Terrace Edge Vineyard, free draining gravels on the south bank of the Waipara river.
Gently direct pressed, fermented dry in large format neutral oak. Settled and stabilised over the winter, bottled in thespring with the addition of frozen juice to reach 13 g/l residual sugar before fermenting dry in bottle. Fine bead and generous mouth feel. Lively, rich and so much fun.
Unfined and unfiltered. Minimal added sulphites.

This wine is graceful and elegant.

On the nose and rolling into the palate, yuzu oil and orange zest are laced with white florals and enchanting summer herbs. There is our trademark hint of white pepper which skips across the palate intertwined with well-balanced acidity. A subtle minerality glides through this wine, leaving a beautifully clean and refreshing finish. Be Bold, drink Riesling.

Vineyard:

Site: Rosie’s Block - Upper Moutere, Nelson

Aspect: 90m Elveation, North Facing

Soil Type: Moutere Clay Gravels

Soil Composition: Deep sandy loan with clay content (19%). Little stone content.

Vineyard Established: 1999

Farming: Dry Farmed, Organic (Biogro: #5438)

Variety: 100% Riesling

Clonal Selection: GM110, Ormond 239/10, 198/19

Hand Harvested: 100%

Seasonal Detail: A dry start to the season followed by a wetter than normal November. A welcome change to early summer and autumn where we experienced drier and warmer months (December – April). Minor rain events ensured canopies stayed “refreshed” before a trouble-free harvest period. A generous season producing wines of volume and precision.

Winemaking:

Harvest: 30th March 2023

Processing: 100% whole bunch press on gentle cycle. Cool settled for 48 hours and racked.

Fermentation: 100% Wild Yeast

Fermentation Vessel: 100% Stainless Steel

Malolactic: None

Fining: None Filtration: Sterile Vegan: Yes

Bottling Analysis: 12.5% Alc; 2.89 pH; 6.9 g/L TA; 6 g/L Residual Sugar

Full Bottle Weight: 1,265 g

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.