Varieties :  Merlot 81%, Cabernet Franc 13%, Malbec 3%, Cab Sav 3%

"Our Merlot Cabernet Franc comes from our Cornerstone vineyard growing in Hawke's Bays' famed Gimblett Gravels appellation. An area renowned for producing excellent hot climate reds. We think Cornerstone is the jewel in the appellation's crown but there again we are rather biased!

In our Iris blend, the Merlot sets up the palate with ripeness and structure while the Cabernet Franc brings its sweet dried basil notes to create our deliciously good medium-bodied red"

Hot, dry, long and reliable. And that's just the vintage conditions in Hawke's Bay in 2020. This wine is a beautiful expression of a warm vintage with a long summer. Flavours here include blackberry, spice and liquorice which combine to produce a fruit dominant but complex wine. A small inclusion of the white variety Viognier gives the wine beautiful perfume and allows the wine more accessibility while young.

Stony soils, hot days and cool nights make Craggy Range's Gimblett Chardonnay the dry, full bodied, fleshy white wine that it is. Grapes were 100% destemmed and fermented in French oak barriques with a combination of indigenous and innoculated yeasts followed by nine months aging in barriques, 23% new.
The result is a creamy, smooth, dry Chardonnay for drinking now and over the next four to five years. 

A stunner. Great value for money.

If you’re looking for complexity and recogniseably familiar flavours, try out Cloudy Bay’s top tier Sauvignon Blanc, known simply Te Koko, which is made from grapes grown on some of this iconic winery’s oldest vineyards, which produce grapes with high concentration and intense aromatics.

After gentle pressing and settling for a period of 24 hours, the juice is racked directly to French oak barrels, a small portion of which is new (typically less than 10%) where it undergoes a slow steady fermentation initiated by indigenous yeasts. The wine rests in barrel on fine lees for about seven months. Whilst in barrel, the wine undergoes a partial malolactic fermentation and then careful maturation in the cellar creates the unique texture and acid profile of Te Koko.

Aromatically, Te Koko unfolds with a complex array of citrus and stone fruit, complemented by exotic floral notes on the finish. the use of oak at fermentation.

Form Jules Taylor...

Chardonnay is one of the unsung heroes of Marlborough but also a wine that can divide the room! Jules’ take on this variety is a far cry from the big buttery Chardonnay-bombs from the 1990s. Instead Jules prefers a wine with delicate freshness and attractive fruit flavours that express the vineyards in which they were grown. With only 10% new oak and a partial malolactic ferment, this elegant wine that will convert even the most die-hard chardonnay-basher!

Italian blend of Marzemino and Teroldego, whole bunch fermented and aged in a single oak puncheon. Redcurrants and blackberry with savoury notes and delicate violet aromas.

Nga Waka Chardonnay is one of the biggest selling wines at this Martinborough winery cellar door, thanks to its creamy smooth body, balanced by freshness and vibrant citrus flavour notes. 

This wine offers stunning value for money, delivering a full body, bone dry flavours and a long, refreshing finish, thanks to the bright balanced acidity provided from the cool nights in the Martinborough region.

This red is predominantly a Merlot/Cabernet Sauvignon blend, with smaller proportions Cabernet Franc and Petit Verdot to add further complexity and interest. Cherry/plum flavours and the suppleness of Merlot combine with the blackberry/blackcurrant flavours, structure, and freshness of Cabernet Sauvignon to produce a serious yet eminently drinkable wine. 

Each individual vineyard parcel was harvested separately and gently de-stemmed prior to fermentation. Gentle daily pumping over of the skins during fermentation helped extract a soft, complex structure. Extended maceration on skins following fermentation helped to further integrate and soften the tannins. Following aging in stainless steel tanks, and a short time in seasoned French oak, the individual blocks were blended to create the ideal wine. The Wine:

Fabulous value and flavour. This dry pale pink rose is an excellent example of one of the world's most popular wine styles. Dry with red berry flavours and firm tannins adding a pleasing grip and length to every sip.

Dark and spicy, full bodied and complex. A wine to drink now and to keep. Giesen's Clayvin Syrah has aromas of blueberry, plum, cinnamon and nutmeg with aniseed notes leading into a powerful palate full of texture and concentration with a lingering savoury finish. Whole bunches make up a component of this wine, which add depth, weight, structure and spicy notes. 

Clayvin was the first hillside vineyard in Marlborough and is now certified organic and is home to a small number of Syrah vines. 

This is a very good value, dry, medium bodied red from the country's second biggest wine region, Hawke's Bay, where the Babich family owns significant vineyard land. It's a blend of Merlot and Cabernet Sauvignon whih reflects Hawke's Bay's vineyard plantings because Merlot is the most planted variety and it adds softness and flesh to the great structure that Cabernet provides. Babich Wines is one of New Zealand's oldest wine companies and remains in the hands of the same family whose ancestor, Josip Babich, founded it. 

Commercial Description

Le Champ - French for bubble.   A delicious bottle fermented Methode Sparkling, this latest (limited) release is from Gisborne grown Chardonnay. The single vineyard Blanc de Blancs is from the Ormond Valley. Handpicked and whole bunch pressed, with only 550 litres per tonne extraction it has been bottle fermented and stored in this bottle for 14 years prior to riddling in batches late 2022 and 2023. The wine has been re sealed under crown cap to remove the cork influence and deliver the pureness of Methode Champenoise aging. Dosage is 10 G/L

This wine possesses a very fine bubble, yeast derived savoury aromas and flavours, with a creaminess and freshness.  With touches of lemon and mushroom on the palate, the off dry sweetness is balanced with acidity.

We are delighted to bring this wine to market. Purposefully under stated on the label we hope you agree the wine talks for itself. The creamy mousse is perfect as a lunch time refresher or aperitif to enjoy with canapes, tapas, and antipasto. Best served chilled in a tall glass

Colour: Light lime pale in colour with a fine creamy bubble.

Aromas: Burnt Citrus and peachy stone fruit mushroom and fresh baked bread

Palate: Off dry, fresh, and clean flavours of lemon and nectarine. A tantalising lingering palate cleansing finish.

This peachy, flavoursome, rich and full bodied dry white is Millton Vineyard's top Viognier, made from grapes grown on the steep slopes of the special, small and beautifully formed Clos de Ste Anne vineyard in Gisborne.

Certified organic and biodynamic. 

Fresh, vibrant and fruit centric bouquet of Syrah. Aromas of fresh raspberry, red cherry, balsamic and dried rose petals with a red peppercorn and spice layer. Fresh and vibrant on the palate with flavours that mirror the nose. Medium bodied, plenty of acidity, firm, youthful ripe tannins and a hint of oak to finish.
Vegan - Unfined & Unfiltered - Organically Managed