Flinty, dry and distinctively herbaceous with beautifully balanced tropical notes. This lovely lively wine puts Martinborough's best foot forward in this refreshingly succulent Sauvignon Blanc from Craggy Range, a family owned company based in Hawke's Bay which also now owns a significant proportion of vineyard land in Martinborough, all of it in the beautiful Te Muna Valley. 

This top notch Martinborough Sauvignon Blanc tastes of flinty freshness with notes of tropical fruit. It is named Te Muna on the label, in homage to its site, and is made from grapes grown on the lower terrace of the winery's substantial vineyard holdings at Te Muna Road. New vines are now in the ground further along the road on higher terraces and will come onstream for use in Sauvignon Blanc produced by this winery in future.

Te Mata Tasting Note

White diamond at its core with flickering lemon lights, Cape Crest ’24 opens with expressive grapefruit, lime blossom, and white currant, lifted by hints of guava and warm citrus brioche. Fine and long, the palate surges with layers of nectarine, lemon oil, and ripe tropical fruit threaded with notes of sea salt, flint, and subtle toasted cedar. Cape Crest ’24 is layered, seamless, and beautifully focused with striking clarity and drive, delivering signature ripeness and complexity alongside a refreshing, long and mineral-edged finish.

Sauvignon Blanc with a powerful new twist - full bodied, textural dry white blend of Sauvignon Blanc, Semillon and Sauvignon Gris (a varietal in its own right rather than a blend, despite the name). This wine is bone dry and refreshing with high but beautifully balanced acidity. Flavours of ripe gooseberry, lime and sea salt, dill, coriander, beeswax  and subtle woodsmoke notes all combine in this beautiful barrel fermented white. 

This is one of New Zealand's iconic dry, full bodied, top quality Sauvignon Blancs with its lush fruity style and bold flavours. 

Te Mata Estate is one of Hawke's Bay's oldest working wineries and was among the first to pioneer the purity of Bordeaux styled Sauvignon Blanc.

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.

The Main Divide is the name of the majestic Southern Alps, which form the backbone of the South Island of New Zealand. It is also the name of a range of outstanding, approachable priced drink-me-now styled wines from Pegasus Bay winery in North Canterbury. 

These wines consistently punch well above their price weight, including this Chardonnay, which is made from hand picked grapes, which were whole bunch pressed into large French oak puncheons and fermented with the grape's natural yeasts then matured on yeast lees for a year. Full bodied, creamy, bold and powerful.

This wine offers a complex aroma of citrus, stonefruit, and spice characteristics. The palate has depth and intensity with mineral notes and a powerful finish with flavours of apricot and vanilla, balanced by a juicy acidity. A Chardonnay that shows richness alongside a tightly structured palate with layers of texture and pairs well with snapper, saffron, shellfish and other delicate flavours.

From Quartz Reef’s Bendigo Estate vineyard which is BioGro certified organic and Demeter certified biodynamic. Deep ruby-red in colour exhibiting spiced wild berries. Opulent and rich on the palate with notes of dark cherry, blackberry and liquorice. Silky tannins with a muscular structure and impressive length.

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

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.

From Jenny Dobson

Florence
Dedicated to Florence (1894 - 1968), my paternal grandmother. Like Fiano, she was vivacious, bold and elegant.

Often considered Italy's finest white variety, Fiano dates back to antiquity and was a wine revered by the Romans.

Grown in Hawkes Bay my Fiano has focused aromas of red apple, citrus blossom, and hazelnut coupled with a crushed slate minerality. The boldly textured palate is layered with complex flavours of pip fruit intertwined with honeysuckle, citrus, and a distinctive savoury hazelnut. Refreshing, with a lingering presence on the palate. Florence Fiano is bold and elegant. You can enjoy it while young or with bottle age.

Winegrowing.

The first Fiano vines were planted in New Zealand by Bryce Campbell in 2010 with a second planting in 2022. The soils are old volcanic soils laid down by the Taupo eruptions layered with gravels and loam from the old Ngaruroro riverbed.

I grow the grapes following organic and sustainable practices. I aim to create biodiversity in the vineyard encouraging wildflower growth, planting native and exotic trees. The water holding capacity of the pumice, which abounds in the soil, allows me to dry farm the vineyard.

Fiano is a late ripening variety and I hand pick in April . 90% of the grapes are whole bunch pressed with 10% having 24 hours skin maceration before pressing. Fermentation is slow and steady. The new wine is left on lees for several months post ferment with regular stirring to enhance the natural textural qualities of the grape variety.

A great expression of Gibbston Valley Pinot Noir with earthy aromas and notes of wild thyme, raspberries and red cherries from the dramatic cool climate region. Coal Pit is an elevated hillside vineyard and small production are key ingredients that go into making Coal Pit Tiwha Pinot Noir a wine that stands out from the crowd with its earthy robust style and delicacy; the classic iron fist in a velvet glove.

Coal Pit Pinot Noir is a small scale wine made entirely from estate grown grapes on a sloping hillside vineyard planted on 12 hectares in the Gibbston Valley in Central Otago. The soils here are schist on these warm north facing slopes and the Pinot Noir clones planted are a mix of 115, 10/5, 777 and 5. Some vines here date back to the original plantings in 1994 and remain on their own roots while others are now grafted. The Coal Pit Winery is owned by Rosie Dunphy, who bought the site in 2001 and built a winery onsite in 2007. She named the Tiwha Pinot Noir in tribute to her late father. The Coal Pit winery name pays homage to the early pioneers and gold miners in the region.  

The artwork on the Tiwha label is by Chris Heaphy and the original painting is on the wall inside the winery's tasting room.

A fruit salad of a wine! Passionfruit with white peach, apricot & a light smokiness.  A saline & refreshing acid profile with supple texture.

When I found out there was some Albariño available from the Two Terraces vineyard I was so excited to work with such a refreshing and versatile variety! Already familiar with the quality of the fruit grown by Ian and Linda Quinn, as well as the care and attention to soil health, I did not hesitate to jump at the opportunity.

The whole bunches were hand harvested, de-stemmed and macerated on the skins for two weeks time. A very light daily hand plunge and the addition of my active vineyard starter yeast which fermented underneath the vines. Biodynamic preparations 500, CPP were applied to the soil through out the year, as well as silica quartz (501) to the canopy.

After fermentation was complete the free run juice Albariño was pressed into a large spherical and small Tinajas for ageing on its lees.

Soft spicy and flavoursome red made from Gamay (the Beaujolais grape), only in this case grown on the Two Terraces Vineyard at Maraekakaho in Hawke's Bay. Lifted fruity aromas accentuate the soft, intense perfume of the Gamay grape, which expresses itself with full force in this fragrant lovely red fruited wine. 

The wine was fermented with indigenous yeasts and given 100% carbonic maceration and aged in a combination of large clay amphora from Spain and older oak barrels. The wine was bottled unfined and unfiltered. 

Bright, tangy riesling in a medium-dry style with green apple, oyster shell, lime zest/citrus and quince flavours supported by mouth tingling, fruity acidity. Good purity and a lingering finish.

Green apple on the nose, with tangy fruit, citrus, peach and nectarine on the palate.  With vibrant acidity and aromatic intensity, this off-dry wine has the ability to reflect the terroir.

Earthy notes and freshly crushed forrest leaves lead the aromas in this complex and smooth Pinot Noir from Johner Estate winery in the central Wairarapa. This is an outstanding wine with depth and richness providing a plush mid palate texture to this lively, lovely wine. Drink now or cellar for five to six years+.