Bright sweet fruit, this wine is full bodied with intense boysenberry and forest floor characters. The succulent, juicy black fruits and twelve months oak maturation give it excellent structure and a long finish.

The Project wines unite Mission's sustainability initiatives, showcasing their enduring commitment to environmental management.

VITICULTURE
Sourced from old, low-yielding vines from some of the best Hawke's Bay vineyards in the Bridge Pa Triangle and Mangatahi. Machine-harvested early in the morning for freshness. Located on the east coast of the North Island, Hawke's Bay is one of the warmest wine-growing regions in New Zealand. The long and warm growing season provides for excellent ripening conditions and full flavour development.

WINEMAKING

Free-run juice and gentle first pressings only were used in the blend. Barrel fermented in French oak and aged in barrel for 10 months, with a further nine months on lees in tank.

TASTING NOTES

Soft and generous with excellent structure, fresh citrus notes and beautifully balanced with ripe peach, apricot and finely integrated toasty notes. A fresh finish gives a long-detailed ending that keeps giving and giving.

CELLAR POTENTIAL

Enjoy now, or cellar carefully for up to five years.

The Project wines unite Mission's sustainability initiatives, showcasing their enduring commitment to environmental management. 

VITICULTURE
The fruit for this wine was sustainably grown on our Gimblett Road vineyard in the Gimblett Gravels appellation of Hawke’s Bay. The low water holding capacity of the soils on the Gravels allowed the fruit to hang through early-season rain and ripen to full maturity. 

WINEMAKING

Machine-harvested and fully destemmed fruit was crushed into stainlesssteel fermenters. Fermentations were managed with daily air rummaging. The wines were tasted daily during long post-ferment macerations and pressed once optimal tannin extraction was achieved. Hard pressings were excluded. After malolactic fermentation, the wines were racked into French oak barriques and matured for nine months. 

TASTING NOTES

This wine is rich and generous with silky black berryfruits, spices and elevated floral notes with soft, approachable tannins. 

CELLAR POTENTIAL

Enjoy now, or cellar carefully for up to five years.

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.

Winemaker Paul Pujol is a dab hand at making this pale light bodied red from Pinot Noir. This refreshing lighter take on Pinot Noir has flavours of red berries, spice, excellent freshness and a long finish. 

Limited skin contact, wild yeast fermentation and no secondary fermentation has resulted in an intense, red cherry laced wine with fresh acidity and brightness. 

This is made to be served lightly chilled. 

TASTING NOTES
Aromas of ripe dark berry fruits dominate the nose with hints of spice and mocha notes in the background add complexity. Rich yet soft tannins form the backbone of this succulent and vibrant Pinot Noir. Spice flavours come through on the mid palate along with ripe dark cherry flavours and underlying savoury notes. This is a superbly balanced, elegant and weighted Pinot capable of ageing for up to ten years.

THE VINEYARD
This family owned and operated vineyard is on an old river terrace at the south end of Te Muna Valley. The stony soils with an underlay of limestone, a gentle north facing slope and exposure to westerly winds produce low volume crops of high intensity.

VINIFICATION
All fruit was carefully hand-picked over two vineyard passes. In the winery we destemmed all fruit and fermented in 3T open top tanks. The wine spent between 21 and 23 days on skins including punching down by hand once a day, before being pressed to French oak barrels. The wine underwent malolactic fermentation in barrel and remained on its lees for ten months before racking, blending and bottling. Indigenous yeasts are used which add to the wine’s complexity in addition to traditional methods of punching down the ferments by hand.

2024 ORATERRA CHARDONNAY

SEASON BRIEF FOR 2024 The 2024 season was a contrast to 2023, coming with a sting - or in this case, a grand finale - at the end. It was a splendid season, and the general feeling is that 2024 will be remembered alongside 2013, 2001 and 1998 as an outstanding year. A cool and turbulent spring meant that the fruit set was reduced, and thus the potential yield at harvest was down too. However, summer conditions were nothing short of amazing, the sun was out in full force, with very little rainfall. The key to the success was our vineyard management this year by keeping ample shade and leaf cover to lower vineyard temperatures and conserve water. The extended warm and dry weather periods resulted in wines that have retained freshness with good generosity. 

TASTING NOTE We are so impressed with this wine. It was a remarkable vintage for ripening and acid retention; to be honest, from the moment we picked it, we had a good feeling about the potential of this Chardonnay. It was never going to disappoint. Fruit dominance is seen in kumquat, cut meadow flowers, buttercups and chalk. None, perhaps, is typical for Chardonnay, but so characteristic of ours. The wine moves steeply and swiftly over the palate like a river, with amazing textures and shapes. The acid is a solid levee, guiding the wine and giving it direction. However, its full-bodied nature wants to spill over the sides, filling the mouth from front to back and forward again like a wave, full of energy. Ageing: Age for 8-10 years to reach its peak. Enjoy at a temperature of 16°C - 18°C. 

WINEMAKING Hand-harvested fruit was pressed the following day, chilled. After a light settling, the juice was racked into foudres (1000 litres wooden casks) for a spontaneous ferment. Spring malolactic fermentation started naturally in October/November and finished in early 2025. The wine remained in these foudres, on lees, for 18 months. It was then transferred to tank and bottled without fining or filtration in December 2025.

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.

Riesling (2/3) and Feijoa (1/3), sourced from two different sites a stone’s throw apart on opposite sides of the Waipara River. Both direct pressed, co-fermented in neutral oak. Settled and stabilised over the winter at ambient, bottled in the spring with the addition of frozen juice to reach 13 g/l residual sugar before fermenting dry in bottle.
Effervescent, boldly fragrant and textural.
Unfined and unfiltered. No added sulphites

The first release of this special cuvee is from an exceptional Chardonnay parcel in the renowned Howell Family Vineyard.

Hints of orange peel and candied lime, flirt with cedar and toasted almond on the nose. On the palate the wine shows great power and presence on the attack, with a rich silky textured mid palate supported by a zesty acid finish, providing length , vitality and balance.

This wine will age extremely well over the next five-six years.

860 bottles made.

Arneis and Pinot Gris sourced from the Dolce Vista vineyard. Hand harvested Arneis barrel fermented and aged. Pinot Gris fermented on skins and then pressed to seasoned oak. Blended and bottled after 12 months in barrel. Delicate white flowers and peach, intense citrus with minerality and rich texture.

Certified Organic

The first thing you will notice is the intense aroma of this wine with notes of citrus and tropical fruits. These flavours follow through on the palate, where the wild fermentation in barrel adds great weight and texture to the wine.

The Wrekin Vineyard lies within its own small valley located on the north facing slopes of the larger Fairhall Valley. It is also a part of the sub-region of Marlborough known as the Southern Valleys. Jan and Andrew along with their family began planting on the north facing slopes of these foothills in 2002 with Pinot Noir, Chardonnay, and later Chenin Blanc. 

This is one of the highest vineyards in the valley. Its ancient clay soils overlying greywacke parent rock are significantly different from the loess soils occurring in the lower areas. The elevation, rolling hillside and orientation of the vineyard blocks, which were established on undisturbed soils, also contribute to the unique terroir of this site. 30 hectares of rolling slopes now form The Wrekin vineyard, certified BioGro organic and biodynamically farmed.

This wine is influenced by the beautiful intensely flavored bunches selected from the three major aspects of the Wrekin Chenin Blanc block (morning, mid-day and afternoon sun exposure), and most importantly the dedicated farming of this beautiful vineyard.

25% whole bunches foot stomped in vineyard, left to soak on skins and stems for 10 hours. Poured over remaining 75% whole bunches for pressing: the heads and tails of pressing to stainless steel(60%) for primary fermentation, the hearts to old neutral puncheon for primary fermentation to complement and enhance phenolics. Full MLF, left on fine lees for 18 months, before bottling without fining or filtration, 70mg/ total sulphites, vegan friendly.

Akitu A2 Pinot Noir is an approachable and complex Pinot Noir made from three different Pinot clones which receive 35% whole bunch fermentation and a modest 7% new French oak in the maturation process. This makes for a smooth but subtle softness in a lush Pinot, which Akitu owner Andrew Donaldson suggests matching with Peking duck pancakes. Hear hear. Any duck would flatter this wine’s lush flavours, for that matter. Volumes: 1096 cases were produced and the wine was bottled on 19 March 2020.

The home of Akitu 

Andrew Donaldson planted his vineyard with 100% Pinot Noir in 2002 and has since developed three distinctive styles of wine from this great red grape variety. Two reds (Akitu A 1 and Akitu A2) lead the production while a Pinot Blanc is now part of the high quality stable of wines from this producer. 

Donaldson employs winemaker P J Charteris to make the wines. 

At Mt Barker, in New Zealand's South Island, in a high glacial valley of sunshine and rain shadow on the edge of the earth, each season leave its own vivid imprint on our vintage.  Extreme temperature variations, alpine air, altitude, adversity... all the wild elements of this exhilarating land combine in a Pinot Noir of great quality from the world's southernmost wine region.

The home of Akitu 

Andrew Donaldson planted his vineyard with 100% Pinot Noir in 2002 and has since developed three distinctive styles of wine from this great red grape variety. Two reds (Akitu A 1 and Akitu A2) lead the production while a Pinot Blanc is now part of the high quality stable of wines from this producer. 

Donaldson employs winemaker P J Charteris to make the wines. 

At Mt Barker, in New Zealand's South Island, in a high glacial valley of sunshine and rain shadow on the edge of the earth, each season leave its own vivid imprint on our vintage.  Extreme temperature variations, alpine air, altitude, adversity... all the wild elements of this exhilarating land combine in a Pinot Noir of great quality from the world's southernmost wine region.