Wairarapa

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

30th March – 04th April 2017

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.

18th December 2018

14% VOL

Fruit aromas of blackcurrant, dark cherries and plums are unfolding from the glass, combined with hints of dried herbs. Marvellously complex and seductive with a beautiful, smooth texture but firm structure with very ripe fruit, minerals, subtle leafiness and rosewood. The supporting role of the oak intensifies the underlying dark chocolate and toasty characters.

15-17 ºC

8 – 15 years

BOB CAMPBELL MW, July 2019: 95 points

Wairarapa

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

30^th March – 4^th April 2017

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.

18^th December 2018

14.0% 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

Bob Campbell MW 93 points, July 2019

James Suckling, 93 points, October 2019

Wairarapa

A windy spring and wet spell over the New Year was followed by a hot, dry summer.

20th- 21st April 2016

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 30 months

15th May 2019

14.0% VOL

Vivid purple hue with beautiful cool climate aromas of forest floor, cold coals, layers of spice, cinnamon bark and char with lifted floral notes. A youthful vibrant entrance of lovely ripe whole berries, open fires, leading into layers of forest floor lingering spice with structured firm and gamey tannins. A wine full of life and vigour with a long cellaring potential.

15-17 ºC

8 – 15 years

Wairarapa

A windy spring and wet spell over the New
Year was followed by a hot, dry summer.

16th April 2015

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 4 years.

15th May 2019

14% 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

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

18^th and 19^th March 2019

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”.
Racking by gravity to keep maximum freshness of fermentation-CO2.

29^th November 2019

14.0% VOL

Intermingled florals with beautiful flinty mineral notes accompanied by aromatic spice and stone fruit. A smooth creamy entrance that envelopes your senses leading to expressions of ripe sweet apples and poached apricots harmonised by a token trace of nutmeg and almonds with an underlying minerality and balanced lively acidity. The perfect accompaniment with Scallops and spicy Thai food

5-8ºC

now to 5 years

Wairarapa

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

31st March 2019

100% Pinot Noir. Hand-picked, de-stemmed and cold-macerated on skins for 5 hours then pressed. Fermented in stainless steel tanks. Gentle racking by gravity to maximise the freshness of the wine.

29th November 2019

14.0% VOL

A pretty light coral hue with fragrant aromas of
white lilies and rose petals with underlying hints of spice.
On the palate an expressive structure of ripe strawberries,
pomegranate and peach, underlined by vibrant citrus notes
and spice. A classical European style Rosé with a delightful long, crisp and textural finish. Dry, well balanced and complex.

5-8 ºC

now to 4 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