A beautiful Blanc de Noir made entirely from lightly pressed Pinot Noir grapes and made by Clos Henri in Marlborough. The light pressing provides no colour to the wine but retains all the savoury, earthy, toasty flavours you'd hope for and expect from this great red grape variety. 

All grapes are hand picked grapes and the wine is aged on fine lees for 10 months, partially in stainless steel and partially in old oak. The wine was stored in the winery's cellar to allow a slow bottle fermentation and secondary aging on yeast lees for a minimum of 18 months. A few hundred bottles are disgorged at a time to release onto the market, leaving the remainder aging on its lees (sur lattes). 

Clos Henri began 22 years ago in Marlborough when the French Bourgeois family expanded their winemaking from the heart of Sancerre in the tiny village of Chavignol to Blenheim, in 2001. Now that their vines are 22 years of age , the family feels that they are only now starting to reflect and express the taste of the land. This family retains their land and winemaking in Chavignol where they have made wine for 11 generations.

Off-dry in style. The nose shows notes of lychee, lemon zest, crushed lime leaf and rosewater. The palate is luscious and mouth-filling with a rich concentration, delicately balanced and exuding flavours of Turkish delight, lemon and spice. 

Lovely drink pinkie from North Canterbury with crisp dry flavours and a pale colour. It's part of the exceptional Pegasus Bay wine stable and named after the Main Divide, which is the great dividing range that separates the East and West Coasts of the South Island via the Southern Alps.

Like all wines in the Main Divide range, this rose consistently punches above its weight, in terms of price. 

A tasty, light bodied, refreshing drink, year round.

"The palate has an appealing plump roundness with peachy flavours and textures. I like that there is a bit of tightness in the mid palate with a finish which is a little crisp and saline as well as being nice and dry. Lighter, textured dry white wines are super versatile when it comes to food or indeed as a stand alone drink or two after a hard day doing life."  - Luna estate

Fabulous Chardonnay from Karl Johner's vineyard at Gladstone in the central Wairarapa, a cool climate which accentuates the crisp fresh acidity that balances the full bodied, creamy nuances in this lovely wine. 

Great value for money and a wine that combines creamy flavours with freshness.

Koparepare Sauvignon Blanc represents Marlborough's most popular wine; it's fresh, it's crisp and it's a great match for seafood. Speaking of which, $1 from every bottle of Koparepare wine goes towards LegaSea, a not for profit organisation set up by the New Zealand Sport Fishing Council in 2012 to raise awareness of the marine environment and inspire public support.

The name Koparepare is Maori for gift. 

Whitehaven Wines was founded by Greg and Sue White in 1994 after they sailed into the Marlborough Sounds to shelter from a storm in the early 1990s and fell for the natural beauty of the region and the haven it provided. So they decided to take the next natural step - set up a winery back on dry land, naming it, naturally enough, Whitehaven.

Win-win dry Pinot Gris with a medium body and dialled up flavours of fresh white pear held in a smooth wine - and it's certified organic. Tastes good and is good. 

Organic certification

The organic story at Seresin

One of the greatest things about Seresin Estate is the organic certification. This came relatively early on for Seresin, who was dismayed by the amount used and the impacts of man made chemicals, which were routinely and frequently sprayed on vines. His early adopting philosophy of organic certification paved a positive path for the integrity of the wines as well as leading others to follow suit.

Mon Cheval is a small family owned wine brand in the Waipara Valley, which is the heart of the North Canterbury wine scene - one of New Zealand's highest quality Pinot Noir regions.

This wine is made exclusively with hand harvested fruit from the 18 year old vines on the Blackenbrook Home block where the vines grow on Moutere clay soil covered by a layer of sandy loam. The wine making is extremely gentle with whole bunch pressing, cool fermentation, minimal pumping over, extended lees contact and using gravity to move the wine when required.

8% of the wine is aged in oak to add mouthfeel and complexity and there is no fining pre-bottling.

 At 5.7g/l of residual sugar this is dry in style.

Tasting Notes
Our Blackenbrook Pinot Gris 2019 displays delightful pear, quince and spice notes framed by a silky texture, a splash of sweetness and gentle acidity. Ideal serving temperature 15 degrees.

Silver - New Zealand Wine of the Year Awards

4 1/2 Stars Michael Cooper

This powerful wine is still very youthful. It has strong peach, pear, lychee and spice flavours with a distinct touch of complexity, slight sweetness balanced by fresh acidity and a scented bouquet.

Big brassy Sauvignon Blanc from Nelson with oodles of gooseberry and grassy notes. 

From Jules Taylor...

The signature dish. When Jules talks about Sauvignon Blanc, clouds part and celestial choirs sing. This is the wine Jules loves because it is so expressive of the site where it’s grown. It’s a grape that, within a row - and even within a bunch - has a mind-blowing range of full-throttle flavour, just the way Jules likes it.

Saddleback Pinot Noir is named after the bold and beautiful South Island Saddleback, a native bird to New Zealand. And the wine is also a bold one, representing a fruity expression of Pinot Noir from Central Otago. It's a blend of grapes from the region, including 39% Pinot Noir from Bendigo, 50% from Pisa and 11% from the Gibbston Valley, home to the winery's cellar door. 

This soft and fresh Pinot Noir is made from 100% destemmed grapes which were aged for 10 months in French oak.

It's made to drink now and in the next two to three years. 

Certified Organic