Classic by name and by nature. This is a full bodied, mouth filling, medium dry Riesling that is brimming with flavour, such as ripe orange, peach and mandarin. Its juicy acidity adds tension to the wine, providing a structured and beautiful aromatic white with flavours of ripe stonefruit supported by notes of freshness that lend it a long, succulent finish that tastes dry following the rich mid palate. The palate is vibrant, intense and focused with orange, nectarine and cream flavours and a good line of juicy acidity.

This wine is from a BioGro certified organic and Demeter certified biodynamic estate vineyard located in the Bendigo subregion of Central Otago. The vineyard was first planted in 1998 and the Gruner Veltliner added in 2008. The soils on the beautiful north facing slope are Waenga fine sandy loam and Letts steepland soil with an elevation of 217 - 264 metres, on 44.55° south.

The wine is intensely golden-yellow in colour and the nose is an elegant combination of dried apricot and tropical fruit, followed by a hint of chestnuts. 

The palate offers flavours of toffee, vanilla and juniper berry, with typical Grüner peppery notes coming through. It is a well-structured, dry wine with balanced acidity, best enjoyed with a fried chicken salad or a hearty goulash.

A cracking sparkler from Marlborough's Cloudy Bay. This has more weight and fruit sweetness than the standard Pelorus thanks to a higher percentage Pinot and offers strawberry and biscuit elements on the nose and palate. 

94/100 Bob Campbell
“Reasonably deep copper colour. Full-flavoured wine with hints of biscuit and strawberry. Dry, but not austere, with a rich texture and lengthy finish. Classy sparkler with character.”

Big velvety Pinot Noir with depth of flavour - earthy notes, spice and dark red cherry fruit notes - in a full bodied style, made by Moy Hall winemaker Phil McArthur. 

This Martinborough producer is as well known for its superlative vineyard restaurant, which is arguably the best place to eat in the region... It's owned by Phil and Carolyn McArthur, who produce wine and great day time food. 

Phil is a professional winemaker in the region and brings a wealth of experience to bear on the wines, such as this Pinot Noir, which is dry, medium bodied and fresh with savoury notes and red cherry flavours. 

Tasting Notes
Nashi pear, nectarine, mead and spice greet the nose with a dry, textural and weighty palate, creating a complex and flavourful wine. Made in a dry style.

Vineyard
Moy Hall & Blue Earth vineyards
From low cropped 22 to 28-year-old vines

Vinification
Whole bunch pressed.

A light and fruity pinot noir showing red raspberry and fresh cherries, with a lifted floral perfume and a soft finish.

Vineyard
Hanson’s Block, Dijon pinot noir clone

Vinification
18 days on skins, aged 11 months in French oak barrels, 10% new oak.

The fruit contained a mix of four Pinot Noir clones – 777, 115, Abel & UCD5. Fruit was spilt into three fermenters – one containing 100% whole bunch, 70% whole bunch, and the other 100% de-stemmed. Fermented with natural yeast. Gentle winemaking techniques were used to avoid excessive extraction. 23 days on skin, pressed to 100% old French oak barrels. 12 months in barrel, and allowed to undergo malolactic fermentation naturally in spring, before being racked and allowed to naturally settle and integrate in tank. Unfined and unfiltered.

Hand Harvested: 6th and 12th April 2021
Bottled: 8th June 2022
pH: 3.69
TA: 5.9g/L
Alcohol: 13.5% v/v

#N/A

A blend of Merlot, Cabernet Sauvignon, Cabernet Franc, Carménère and Malbec showing classical Bordeaux aromas and flavours of red fruit, earth, spice and leather. The palate is weighty yet fresh and accessible, and shows superb complexity and structure

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. 

Vegan and Certified Organic

Tasting Notes
Aromas of ripe peach abound, with subtle undertones of buttery oak and a refreshing citrus acid backbone, adding layers of complexity. A balance of fresh fruit, malolactic and oak influences have resulted in a full bodied wine with stone fruit flavours, buttery, nutty notes and Meyer lemon freshness.

Winemaker's Notes
100% fermented and aged in older French oak barrels, sur lie. 100% MLF. 10 months in barrel before being blended to tank, ready for bottling.


Food Match
Roast chicken & mushroom risotto
Roast Salmon with herby cous cous salad
Butternut Squash Cannelloni

newwine0823, 

Waimanu Pinot Noir has savoury flavours of freshly picked mushrooms and a firm backbone of fresh acidity and smooth tannins. The grapes in this wine benefit from hot days, cool nights and more than anyone's fair share of wind - as they grow on North Canterbury’s most western vineyard where wind is frequent and harsh, creating a drying environment. Smooth, silky flavours of intensely concentrated ripe cherries and complex earthy spice aromas of cardamon, nutmeg and hints of smoky flavours.