This Riesling celebrates the 50th harvest of Heaphy?s oldest blocks of Riesling and the wine is dry, racy and firm, opening up with lively jasmine, spicy ginger and white tea floral notes over a structured palate and intense, mineral finish. Grapes were  pressed in stainless steel tanks, 15% old puncheon barrels and one third in amphora.

This is a great match with sashimi, smoked fish or goat's cheese.

The Elspeth range is Mills Reef's top tier line of wines, made from their own vineyards in the Gimblett Gravels, Hawkes Bay.

"This distinguished single vineyard Chardonnay exudes presence and finesse. The palate is wonderfully mouth-filling and creamy, with intense peach and apricot flavours in harmony with fine French oak seasoning, leading to a satisfyingly long soft and spicy finish. Instantly appealing, enjoy now or allow to age gracefully with careful cellaring." - Winemaker's notes.

Fruity red deliciousness with the X factor from winemaker Tim Adams, formerly the red winemaker at Astrolabe Wines in Marlborough. He has moved onto new pastures and is making this juicy red from ripe Syrah grapes, allowing the wine to express all it savoury glory as it is bottled unfined and unfiltered.

Dead Flowers is a field blend of Pinot Noir and Gewurztraminer from a single vineyard in Waipara. It is a white and red co-ferment - partly on skins and partly direct pressed. It is then aged in a mixture of oak, tank and amphora.

Crunchy and fresh with mad florals and spicy Pinot textures. Light red in colour and chillable.

Hieronymus is a blend of grapes and of vineyards and is composed of 41% Cabernet Sauvignon, 22% Merlot, 17% Cabernet Franc, 12% Malbec and 8% Tempranillo with 58% from the Gimblett Gimblett and 42% from the Bridge Pa Triangle.

Grapes were harvested in three separate hand picked lots and fermented separately in oak cuves, then drained to barrel without pressing. The wine was aged for 26 months in 50% new French oak.

The wine's name pays homage to an ancestor of the winery's owners, the Weiss family.

This wine has aromas of cranberry, raspberry, florals, and some dried herbs. The palate brings bright red berries, softened with mineral notes and a nice oak char for added texture along with the fine grained tannins and savoury finish.  

A little old oak fermentation adds flesh and weight to this medium sweet style of Pinot Gris, which has rich flavours and characterful spicy white pear aromas. This North Canterbury Riesling has residual sugar between 10 and 20 grams per litre, which is beautifully balanced by fresh acidity which adds purity and tension to this lively wine.

This is made from organically certified grapes grown on the banks of the Waipara River in North Canterbury.

The region's cool nights and hot days add length to the ripening season, which makes it easy to ripen grapes with rich flavours. 

* Terrace Edge was named the New Zealand Organic Vineyard of the Year in 2018 and this year was named Aotearoa New Zealand Organic Winery of the Year.

One of New Zealand’s best bubbles and one of its most consistent, complex handmade wines; it's typically a 70/30 blend of toasty flavours from Pinot Noir with crisp citrus creamy ones from Chardonnay. It comes from one of the country's oldest producers of traditional method sparkling wine - Rudi Bauer in Central Otago, who pioneered Quartz Reef Brut NV in the early days of Otago as a wine region.

Quartz Reef Brut NV began life when winemaker Rudi Bauer teamed up with a visiting French winemaker Clothilde Chauvet (daughter of champagne maker Marc Chauvet). Together they pioneered this high quality, traditional method sparkling wine, using mostly Pinot Noir (now 72% of the blend) with the balance being Chardonnay. The wine is typically aged for two years on lees in bottle following its second fermentation - longer than most champagnes. No wonder it massively over delivers on both taste and price. This is a stunning sparkling wine. Ignore at your peril.

Te Mania Chardonnay is an elegant wine made with just a little oak to compliment and show case the fresh fruity flavours. This wine offers nectarine and ripe citrus aromas with just a touch of light oak. Stone fruit characters continue with citrus on the palate, complemented by a silky texture. The palate has appealing weight, texture and a long fresh finish.

An alluring bouquet of wild strawberries and cream with a touch of spice, followed by delicate cranberry, ruby grapefruit and and a hint of shortbread.  Vibrant, focused and beautifully balanced. 

Vineyard This wine is from our BioGro certified organic and Demeter certified biodynamic estate vineyard located in the Bendigo sub-region of Central Otago. The vineyard was planted in 1998 after careful site selection and is the pioneer vineyard in Bendigo New Zealand. The soils on the beautiful north facing slope are Waenga fine sandy loam and Molyneux shallow sandy loam soils. The Pinot Noir clones 10/5 and 5 have been used for the production of this Methode Traditionnelle sparkling wine. Planted with a vine density of 3,800 vines per hectare on 44.55° south. 

Cuvee 100% Pinot Noir, hand-picked on the 8th March 2022 in ideal condition. Bottle fermented and aged on lees for a minimum of 24 months. Riddled and disgorged by hand at Quartz Reef.

94/100: "Delicious, fresh, crisp and dry with a core bouquet of strawberry and fruit spice, fresh brioche and cherry, there’s a lees and miso moment, apple and floral complexity. Dry, salivating, crisp and dry with a firm mousse, finesse and charm and flavours that reflect the bouquet. A lovely example, well made, lengthy and fine. Great drinking from day of purchase through 2029." Cameron Douglas 2023 

5 Stars: “The distinctive, non-vintage wine (5*) I tasted in mid 2021 was estate-grown and hand-picked at Bendigo, in Central Otago. Made entirely from Pinot Noir, it is pink/red, with strong peach, strawberry and spice flavours, yeasty, dry (2 grams/litre of residual sugar) and lingering. A very harmonious wine, it shows excellent maturity.” By Michael Cooper, NZ Wines (Aug 21) 

Savoury and complex Chardonnay from one of Waiheke Island's best wineries. Powerful and rich, yet tempered by high acidity and aromatic notes. The focused palate is defined by ripe fruit flavours and integrated oaky tannin. This is a wine made to age gracefully but is still excellent in its youth. 

Wellingtonian John Porter is a lawyer by day and winemaker by night, at least that's how his small production Pinot Noirs began life when he and his family first planted vines in Martinborough in 1992. 

This wine drinks beautifully now at five years old with fresh, delicate red fruit flavours over a core of savoury complexity and great structure providing length and texture to this wine. We think it represents great value for money and still has further time to evolve in the bottle, for those with the willpower to do so.

All the grapes in this wine were hand picked, fermented in small tanks and aged in French oak with a modest proportion of new oak. 

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.

Pegasus Bay whites have the X factor and this awesome blend of four grapes is no exception. It's made from Semillon and Chardonnay which add toasty, rich, dry and creamy notes to this off beat wine style. Ultra ripe Semillon from 33 year old vines was fermented naturally with its solids to add some funky complexity, and then aged on lees in old oak barrels for 2 ½ years. A little Gewurztraminer and Muscat add aromatic interest and appeal. 

The longer than usual period in oak has given this wine a toasty and nutty character, with extra richness on the palate. There are also hints of citrus blossom and some floral notes. Skin contact during the fermentation has added savouriness, however, the wine still has crisp acidity that provides for a lively and refreshing finish. A full bodied and complex wine, not for the faint hearted. Funkier than a night on the town with James Brown!