This wine is made from Mt Maude Vineyard at the base of Mt Maude in Wanaka, a one hectare site planted at 400 metres elevation and where the grapes are grown without irrigation. This family owned site was planted in three Pinot Noir clones 667, 777 and 115. The wine is made without whole clusters in the ferment and with 18 days of maceration by winemakers Sarah Kate and Dan Dineen. 

It tastes silky, structured, sensitively balanced, long and fresh with great depth of secondary savoury earthy spice flavours married with red fruit and complex notes that will definitely develop further over time, evolving positively. All grapes in this wine were hand harvested and the name Kids Block refers to the owners - Dawn and Terry Wilson?s grandchildren. A row of vines was planted for each grandchild, all planted in 2000 and all in different Dijon Pinot Noir clones. 

North Canterbury is the heart and soul of New Zealand's greatest Rieslings, including this aptly named classic from Terrace Edge - it's made from grapes grown on a vineyard along the edge of the Waipara River. 

This wine is a full bodied, medium dry Riesling with ripe citrus, peach and honey flavours. It's made from hand-picked grapes and is fermented to a near-dry style while retaining richness from the residual sugar, which is balanced by Riesling's naturally  high acidity. 

This wine is certified organic. 

* 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. 

John Martin is the name of the top Pinot Noir of the three produced at Te Kairanga Winery in Martinborough each year. It's named after the founder of Martinborough township and is a great Pinot Noir, which drinks well now but has a good eight to nine years of evolution up its vinous sleeve - and will unfold more in time, rewarding those who invest in cellaring it. 

Winemaker John Kavanagh has breathed new life into the Te Kairanga Winery when he began in 2012. His broad winemaking experience at top wineries around the country (including Neudorf in Nelson) is strongly felt at TK today where his winemaking philosophy places a premium on the character of the site. The grapes are harvested block by block and vinified individually with punch-downs and gentle pressing with balanced oak followed by no fining or filtration, all of which expresses both varietal character and complexity along with the exploration of site.