Holly is a gorgeous dark fruit expression of Pinot Noir made from a blend of grapes grown on top quality vineyard blocks at Matahiwi Estate in the northern Wairarapa. This vintage was a warm, dry one, which produced high quality grapes, which result in this beautifully balanced, full bodied, spicy and dark fruited Pinot Noir. Hand picked grapes and meticulous attention in the vineyard create great raw material which translates into a silky, gorgeous Wairarapa Pinot Noir to drink now. 

Coleraine derives its name from the Coleraine vineyard, home of John and Wendy Buck of Te Mata Estate. John’s late grandfather was born in Coleraine in Northern Ireland and the name has been maintained through the family home to the wine. Originally a single vineyard wine, from 1989 Coleraine has been an assemblage of the finest wines produced from distinct plots within Te Mata Estate’s oldest vineyards on the Havelock Hills.

Te Mata have dubbed the 2023 Coleraine 'The Return of The King'.
In the realm of fine wine, Coleraine is Te Mata’s crowning jewel – a cabernet sauvignon that embodies the essence of the variety’s title: The King of Grapes. 

The latest vintage, the illustrious 2023, reigns supreme with a level of expression and finesse as robust as its lineage.  A stately example of coastal cabernet, the 

Coleraine ’23 harmonizes intricate varietal notes with an elegant structure  and a power that feels both balanced and commanding. At its core lies the indomitable characteristics of cabernet –  the grape upon which Coleraine’s reign has always been built.

Te Mata’s cabernet collection, sourced from seven noble selections across 24 vineyard parcels, is majestic in the  Coleraine ’23 blend, commanding a regal 80% of the composition. Joined by 15% merlot and a touch of  5% cabernet franc, this royal assembly reflects the multitude of soil types and vineyard sites that define our  sub-regions. Coleraine is New Zealand’s greatest red wine – a true returning king in every sense.

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. 

Pinot Gris is the most popular and widely planted white grape in this region, although it pales in comparison to Pinot Noir, which makes up over 80% of the area's vineyards. Gris is a soft, smooth and approachable white wines, such as this lightly spicy version with a good balance of fresh southern acidity, thanks to the cool climate here. 

A great wine made in tiny quantities from the cool North Otago Waitaki Valley where hot days, cool nights and a long growing season produce high quality grapes in small volumes. The Valli winemaking team of Grant Taylor, Jenn Parr and Karl Coombes hand harvest all their grapes, whole bunch pressing them to barrel, including 22% new oak. Full solids with lees stirring during maturation for 12 months gives this wine body to burn and a lingering flavoursome finish comes from the high acidity from this edgy cool climate, nicely balanced by all that lees aging. A beautiful complex Chardonnay to drink now or to cellar. 

Crater Rim is a small and high quality winery in the Waipara Valley in the heart of North Canterbury and this is a lovely earthy expression of Pinot Noir from this wine region. 

Savoury layers of smoked mushrooms and bright red cherry flavours combine in this lively red. Drinks well now and can improve for the next two to three years. 

This bone dry, savoury and delicious Marlborough rose is clearly next level in price but then, so too is the taste of this wine. Simon Waghorn, the winemaker, gave the hand picked grapes a warm fast ferment to provide this single vineyard rose with its dry, savoury flavours, moving the taste firmly away from a tutti fruity style into refreshingly different one. Flavours here are all about slivered almonds, dried cranberries and even an earthy note on its lingering, weighty finish.

It gains depth of flavour and body from being fermented on solids (yeast lees) and was fermented to total dryness, leaving the wine with no residual sugar. 

Comelybank Vineyard Rose is a single vineyard wine made with grapes grown by Jeff and Vanessa Hammond in the Waihopai Valley.

It is 85% Pinot Noir and 15% Pinot Gris.

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. 

Sidewinder is an opportunity to celebrate and explore the regional diversity of this iconic New Zealand varietal. 

Classical in its fresh herb, lime cordial and passionfruit seed aromas with a coastal element of weathered rock and salt spray. The palate is linear and textured finishing dry and salivating.

Bold, bright, fruit salad in a glass; that's what sparkling Sauvignon Blanc is all about and it's a lively, lovely fresh new spring white. The bubbles in this wine come from tank fermentation to preserve the naturally fresh fruit flavours of this vibrant wine. 

Fiano's established home is Campania in Southwest Italy, where great examples
are revered for style somewhere between a stunning Chardonnay and a dry
Riesling. Compared to other grapes, it is low-yielding and thus often overlooked by
commercial wineries. However it is well worth the work, showing delicate floral and
spice aromas that mellow and honey over time, giving way to great texture and impressive acidity.

This noble variety seems to have found its home at the stunning Howell Family vineyard, off Maraekakaho Road in Bridge Pa – one of a handful of Fiano plantings in New Zealand.
White floral, stonefruit, lemon zest and hint of brioche on the nose. On the palate these flavours merge with a touch of marmalade and cedar. A rich, textured, ripe wine with a zesty fresh finish. 900 bottle made.

All the grapes from this wine are from our Dry River Estate vineyard, with the majority from our first planted vines in 1979. These are dry-grown vines yielding very small bunches and berries. The idea is for this wine to transcend varietal archetype, where the wine is the wine, standing outside its category.
We want to bring you a distinctive Dry River expression of Pinot Gris. The wine is perfect to enjoy young with food, but will further improve over the next five years.
Wet stone, mineral notes and riper characters of kiwi fruit, pears and stone fruit greet the nose. Further complexity is driven by long maturation on lees in old oak barrels, bringing out cashew nuts and a touch of cream and vanilla. The palate is seamless with transparent tannins and densely-packed fruit that brings the focus to middle and finishes effortlessly.

2024 - Bright and fragrant, this Pinot Gris opens with vibrant notes of orange zest, warm apricot, and a whisper of ginger, layered with delicate green melon and soft pear. A subtle floral lift, reminiscent of wildflowers, enhances the bouquet. On the
palate, rich, pastry-like phenolics create depth and texture, evoking the comforting warmth of a crackling fire. A touch of residual sugar lends a silk-like smoothness, while hints of popcorn and brown sugar add contrast and structure to its opulent breadth. The finish is indulgent and lingering, leaving an irresistible, moreish allure.

If you're looking for next level Sauvignon Blanc, here it is.

Framingham is one of Marlborough's oldest, most established wineries and this Sauvignon Blanc is a classic from the region's (and this country's) most popular and widely planted grape variety. Five per cent of this wine was fermented on skins to add texture and weight. This provides delicious balance and texture to Sauvignon Blanc's innate refreshing and zesty acidity. 

Using the best black currant and blueberries with a little apple to give our Berry Bomb the right amount of zest to ensure the taste explodes.Low in saturated fat, cholesterol & calories. - 5% ABV

Elephant Hill Chardonnay is made with grapes grown on the coast at Te Awanga, south of Napier where the cool sea breezes add zesty acidity to the grapes. This provides excellent balance to the creamy nuances of Chardonnay, which is one of Hawke's Bay's most popular grape varieties.

This wine is dry, creamy and full bodied. A stunner from our country's second biggest wine region. 

Super peachy, full bodied and dry voluptuous Viognier style - it's mouth filling and rich with great balance and a ligth touch of lively acidity to stretch out the wine to a long, peachy finish with flavour hints of apricot paste and skin. The grapes were whole bunch pressed with 60% barrel fermented to accentuate the body and texture to the wine. The remaining 40% was fermented in stainless steel tanks bringing freshness.

This wine displays classic stone fruit characteristics of apricot, white peach with floral details and subtle creaminess on the palate.

TASTING NOTE An ethereal, highly perfumed pinot noir hailing from Marlborough’s Southern Valleys. A delicious combination of boysenberries, Black Doris plum, lavender and liquorice are underpinned by elegant, finely integrated tannins, with hints of cinnamon-clove spice and a dry, earthy finish. 

VITICULTURE Fruit was sourced from the historic Auntsfield Vineyard in the Ben Morven Valley and The Wrekin Vineyard at the head of the Brancott Valley. A mixture of clones 5, 114, 115, 667, 777 and Abel are grown on wind-blown, loess clay soils overlying greywacke bedrock that typify the sub-region. A combination of low yields, organic and biodynamic practices allow the vines to ripen beautiful, black bunches of intensely flavoured fruit. 

WINEMAKING Picked over three weeks starting mid-March, the fruit was harvested by hand and transported to the winery where it was chilled overnight. The majority of fruit was carefully destemmed into small fermentation vessels while a portion of whole-bunch fruit was also included. After several days cold-soaking on skins, the fermentation spontaneously commenced by indigenous yeast and was followed by gentle, daily hand-plunging. Following fermentation, the wine was drained off skins and transferred to a combination of seasoned French oak puncheons and barrels. The wine was aged in oak for 11 months before being transferred out just in time for the 2023 harvest. Each batch was kept separate until June when the blend was assembled and settled prior to bottling in July