Wairarapa

A friendly frost-free spring and a warm and relatively dry early summer lead to a hot January and February.

17th – 28th March 2018

Block B is a selection of the Dijon Pinot Noir clones; specifically the clones 115, 667, 777, 114 and 113. Hand-picked and careful selection of grapes. 100% de-stemmed, cold-maceration and fermentation in stainless steel vats and left on “skins” for 3 weeks. Aged in 45% new and 55% used French oak barriques for 18 months.

13th February 2020

13.5% VOL

Dark cherries and baked plums are unfolding from the glass, transitioning into thyme and crushed pepper with impressions of liquorice. A complex wine with a firm tannin structure, yet smooth mouthfeel. The supporting role of the oak intensifies the underlying dark cacao and spicy characters.

15-17 ºC

8 – 15 years

Wairarapa

A friendly frost-free spring and a warm and relatively dry early summer lead to a hot January and February.

14th – 31st March 2018

Marion’s Vineyard is a selection of predominantly two Pinot Noir clones; the Pommard and the Abel clone. Hand-picked and careful selection of grapes.100% de-stemmed, cold-maceration and fermentation in stainless steel vats and left on skins for 3 weeks. Aged in 35% new and 65% used French oak barriques for 18 months.

13th February 2020

13.5% VOL

Luscious, deep-fruit aromas of red cherries and
raspberries rise from the glass. The palate is crisply layered and mouth filling with fine tannins. Ripe red fruit obtains complexity from hints of spicy characters, tea leaf and earth. The texture has sophistication and elegance, being sumptuous and refreshing at the same time.

15 -17 ºC

8 – 15 years

Wairarapa

Mild spring temperatures extended into summer, coupled with an unseasonal period of rain, which continued during autumn.

19th April 2017

Hand-picked and 100% de-stemmed.
Fermentation in stainless steel vats and maceration for 3 weeks.
Aged in 35% new and 65% used French Oak barriques for 36 months

18th August 2020

14.5% VOL

Vivid red colour. Dark, ripe, fruity flavours, reminiscent of morello cherries, cassis, and hints of chocolate, with a touch of nutmeg, cracked black pepper and thyme. The vibrant acidity is leading to a full body with savoury firm tannins, giving this Syrah an exceptional cellaring potential

15-17 ºC

8 – 15 years

Wairarapa

A wet and cold September resulted in a late start to the season. One of the hottest Februarys on record and low rainfall during March allowed for perfect ripening conditions.

16^th April 2016

Hand-picked and 100% de-stemmed.

Fermented in stainless steel vats and macerated for 3 weeks.

Aged in 15% new and 85% used French Oak barriques for 4 years.

18^th August 2020

14.5% VOL

Deeply concentrated and intense aromas of ripe
blackberry and cassis fruit melded with notes of dark raspberries entwined with spices of liquorish, cloves and black pepper with reflections of vanilla and sandalwood. Long, lingering but at the same time soft tannins across the palate and oaky characters build complexity, combined with a vibrant acidity.

15-17 ºC

7-12 years

Wairarapa

Spring frosts and wet flowering conditions
resulted in reduced yields. By January the soil dried out and vintage conditions became very favourable.

24th – 04th April 2019

100% de-stemmed and maceration on skins. Fermentation in different tanks and partly in French oak barriques
under influences of various yeasts. Racking by
gravity to keep maximum freshness of fermentation-CO2.

29th November 2019

13.0% VOL

A fine bouquet of lime blossom, honey
dew melon and tropical fruit with an undertone of fresh
cut herbs and lifted mineral notes.
A smooth entrance of lingering limes and citrus entwined with fresh pineapple supported by a fine mineral notes, balanced acidity and a smooth finish. The perfect Bluff oyster and seafood wine.

5 – 8ºC

now to 5 years

Wairarapa

A cool spring was followed by warm flowering conditions, resulting in healthy yields, combined with beautiful summer weather, with some rain at the start of April.

18^th March – 3^rd April 2020

100% Pinot Noir. Hand-picked, de-stemmed and cold-macerated on skins for 5 hours then pressed. Fermented in stainless steel tanks.

17^th September 2020

13.0% VOL

A creamy yet light companion for even the hottest summer days, this classic French style Rosé is a real eyecatcher. Despite its soft antique rose cast, it is full of flavours. Red vineyard peach and apple blossom harmonize in the nose and the palate awaits with a combination of Granny Smith and Manuka honey with refreshing citrus aromas.

5-8 ºC

now to 4 years

Wairarapa

A cool spring was followed by warm flowering conditions, resulting in healthy yields, combined with beautiful summer weather, with some rain at the start of April.

16^th and 18^th March 2020

Cuvée of three white grape varieties: Chardonnay,
Pinot Gris and Müller-Thurgau. Hand-picked, whole bunch pressed and fermented in 15% new and 85% used French Oak barriques & puncheons. Some maturation “sur lie” with occasional “battonage”.

3^rd December 2020

13.5% VOL

Beautiful fresh floral aromatics with reflections of stone fruit and orange blossom entwined with aromatic spice.
A smooth, creamy entrance that envelopes your senses, leading to expressions of poached apricots, harmonised by a
token trace of nutmeg, almonds and yeasty characters.
The creamy and velvety texture leads to a long, complex finish.
The perfect accompaniment with Scallops and spicy Thai food.

10-12ºC

now to 5 years

Martinborough

Spring frosts and wet flowering conditions resulted in reduced yields. By January the soil dried out and vintage conditions became very favourable.

various pickings in April 2019

This luscious wine obtained its name from the Italian Vintner who started planting this vineyard in Martinborough in 1989. Hand-picked, whole bunch pressed and fermented in stainless steel. Fermentation stopped at 14%VOL.

29th November 2019

14.0% VOL

A rich, caramelly bouquet of fragrant candied apricots, Bourbon-raisins and candyfloss alongside flavours of cedar and Indian sandalwood and a hint of honeycomb.
A welcoming entrance of candied peach with notes of toffee and a hint of honey with layers of silky spice.

4-7ºC

now to 10 years