Top value from North Canterbury, one of the great Pinot Noir regions of New Zealand thanks to its dry hot summers and long autumns, which allow the flavour development of ripe black cherry aromas and deep earthy notes, which make this incredibly affordable Pinot so inspiring. 

This Gewurztraminer shows notes of mango, ginger, nutmeg and rose petal on the nose. The palate is powerful, with fruit flavours supporting a smooth flowing structure that lingers in the mouth.

50/50 Chardonnay and Riesling blend from the dry-farmed, organic Weka vineyard nesled between the sea and Upper Moutere. The 2024 season was warmer and drier than we usually experience in the Nelson Tasman. This intensity gave the grapes thicker skins and a bit more physiological ripeness. This wine is still unmistakably ‘Pollen’ our salty white blend. It’s textural and driven by bright acidity but
this vintage shows a slightly riper expression: waxy lemon phenolics, tropical lift, and stone fruit through the mid-palate,finishing with that signature saline complexity. Wild fermented and aged in large format neutral oak for a year followed by 6 months in bottle prior to release, unfined and unfiltered.

This wine has minor label damage

From the distinguished vineyards beneath Te Mata Peak in Hawke's Bay, this premium 2020 Chardonnay reflects a rich, textural style synonymous with the region's finest wines. Crafted to express the character of the land, it reveals layers of ripe peach, citrus curd, roasted cashew, and subtle flinty complexity, complexed by generous French Oak 

Elegant and robust Syrah from the hand of Rod McDonald - one of New Zealand's masters with this varietal. Plush dark fruit forward flavours lead into a full bodied, dry and spicy Syrah with a long and savoury finish.

Exceptional dry, flinty and complex Sauvignon Blanc made with grapes grown in the Awatere Valley, the cooler climate area in this terraced valley, south of Blenheim. 

This wine is made from 100% Awatere grapes, which provides it with a flinty, fresh style where blackcurrant leaf, tomato leaf and green herbal flavours are all supported by super refreshing acidity and a long finish.

This is a consistently outstanding Sauvignon Blanc, which highlights another string to Marlborough's white wine bow.

The story of Astrolabe

Diversity, history and family ownership are among the reasons to try the outstanding range of wines from Astrolabe, which was founded in 1996 in Marlborough by winemaker Simon Waghorn and his partner in life and wine, Jane. 

Simon has forged a reputation for being one of New Zealand's most respected producers of aromatic white wines after winning an almost embarrassingly long string of awards for his Sauvignon Blancs. He has also forged a name for adventurously diverse winemaking - he produces dry flinty whites from the most southern vineyard in Marlborough at Kekerengu on the coast about an hour's drive south of Blenheim. He is the only winemaker to produce wines from here. 

He is also one of the few in this country to make Albarino, Chenin Blanc and a consistently outstanding range of wines from the organically certified hillside sloping site that is the Wrekin Vineyard in Marlborough. 

The winery remains family owned and is now run by two generations, including Simon and Jane as well as their adult daughters. 

Beautifully expressive, rich and opulent from an excellent growing season. Generous fruit concentration with a core of bright red and dark berry fruits balanced with freshness and a touch of spice and earthiness. Fine grained tannins sit in the background with the fruit and hints of savoury spice remaining.

Made from our organically managed vineyard at Bendigo, Central Otago with minimal filtration and no fining agents resulting in some natural sediment at the bottom of the bottle.

Eye - Dark deep purple

Nose - Blueberries and Blackberries with a savory dried herb note

Taste - Blackberries and savory dried herbs support bold tannins combining fruit and oak with a wild gamey character.

Barrel aged for 12 months in French oak  

14.5%

Commercial description

Immediately appealing on the nose showing dark cherry, roasted nut, game, warm mushroom and rich floral aromas. The palate delivers terrific weight and richness, splendidly supported by velvety texture and layers of polished tannins. Graceful and harmonious with an impressive long silky finish.

Dry, flinty, full bodied and creamy with flavoursome ripe apple and honey notes. This Hawke's Bay Chenin Blanc is sure to please both Chardonnay lovers and those who like crisp dry whites without all the bells and whistles too; it successfully straddles a diverse array of wine style thanks to clever winemaking from Rod Easthope, sources grapes from the Two Terraces Vineyard, inland in the Bay and owned by Chenin devotee Ian Quin..

Chenin BLanc is one of the least planted but most promising white grapes in New Zealand and is also one of the world's most versatile, thanks to the wide range of wines that can be made from it - from light to full bodied, still to sparkling and dry to lusciously sweet.

This Chenin Blanc comes from Hawke's Bay winemaker Rod Easthope, who used old barrels to ferment this Chenin, which adds body, weight and savouryness. It drinks well now and can definitely age further too, thanks to the grape's naturally high acidity, which acts as a preservative.

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.

Commercial description.

Our "Home Block" vineyard, planted over 3 decades ago, is the sole source of this 2022 Forrest Malbec, revealing a captivating mix of boysenberry, chocolate, and coffee notes with a hearty and intense body.

This is first Syrah from the Easthope home block where Rod and Emma Easthope live. It's a super tasty Syrah with flavours of roasted fresh espresso, floral notes and aniseed. It was made using 100% whole bunch fermentation and aged in puncheons, 20% new with 12 months on lees.

The grapes in this wine were grown on an inland elevated vineyard which is planted in a clone of Syrah known as the Bayley’s clone, selected from the Bayley’s Vineyard in Victoria and brought into New Zealand by Riversun in Gisborne.  

Full bodied, rich and textural Chardonnay from Hawke's Bay winemaker Rod Easthope, whose passion for making subtle but complex wines shines through in every sip of this outstanding dry wine. 

Winemakers Rod and Emma Easthope make one of New Zealand's few Gamays from the Two Terraces Vineyards in Maraekakaho, Hawke's Bay. It's a vineyard owned by Ian Quinn, a fellow lover of the velvet smooth reds that the Gamay grape is capable of making. 

This lovely wine is made from hand picked grapes, which were whole bunch fermented, foot stomped and aged in a combination of old oak puncheons and stone eggs.

Bottled unfined, unfiltered and unsulphured.