A ripe tropical wine with gooseberry fruit flavours with a zingy finish with impeccable balance.

A great aperitif or with seafood. 

A lovely bouquet of yellow peach and nectarine opens up to a musky floral and cinnamon spice nose. The palate is rich and rounded with a soft mealy character from the extended lees contact and a distinct pithy tangerine zest. The juicy nectarine characters give the palate a real fleshiness that finishes on a subtle spicy note.

Try with apricot and pork terrine, curried chicken with jasmine rice, baked salmon fillet.

Suitable for vegetarians

The grapes were grown at the Boyd, Dakins Road and Winery blocks. The vines are all trained with 2cane VSP trellis systems that allow optimal ripening with sufficient sunlight penetration and air movement through the canopy. After several years of careful management these vines are now almost self regulating to ensure an optimal balance of crop size and perfect ripening. All the fruit was hand picked and processed with care to ensure maximum quality and site expression. The grapes were quickly pressed on arrival at the winery to retain fruit characteristics and quality. Gentle pressing was used to minimise maceration of the skins and minimise phenolic extraction. The juice was chilled to 5°C for 24 hours then racked off lees to remove any unwanted solids. The juice was fermented at 12°C to retain fruit purity and left on fermentation lees for three months to add palate weight and texture.
 

 

This medium bodied wine has an enticing nose of freshly baked Bakewell tart, homemade jam and almonds. The palate is fresh and bright and this freshness remains throughout with a lovely defining acidity which makes it a great food match.

The grapes for this wine were grown in the cooler Hawkes Bay region on New Zealands North Island. A small proportion of the wine was aged in oak to highlight aromatics and provide extra freshness to the palate. 

Try with crispy duck pancakes, grilled quail, seared salmon or tuna, charcuterie, ham and other cold meats. 

The wine shows exceptional colour and intensity. Aromas of dark cherry, chocolate and boysenberry fill the glass. The palate has an immediate richness that offers five spice and ripe velvety tannins.

The wine is cold soaked and fermented in stainless steel to preserve fruit and build supple texture and to retain freshness.

Try with duck and lamb dishes or an antipasto meat platter.

This wonderful Sauvignon has really pungent, tangy, grapefruit aromas with a zingy finish and impeccable balance.

The wine is fermented in stainless steel tanks to retain the natural fruit characters. The winery has added a small portion of Semillon into the final blend for additional complexity and palate weight.

Try with goats cheese, or simply on its own. 

Sorry out of stock - more due in around 7th August. Alternatives are Makutu Sauvignon Blanc and Sileni Sauvignon Blanc.

A fresh and vibrant wine with passion fruit, gooseberry and some melon characters. It has a balanced richness of fruit with a floral note through the palate, as well as an intense depth of flavour ands a crisp finish.

A complex and elegant wine with intense aromas of blackcurrant, crushed lemongrass and thyme, mingled with passionfruit and melon highlights. On the palate underlying ripe fruit and mineral notes from grapes grown in the Blind River sub region of Marlborough combine well with the more tropical notes of passionfruit and melon from the Wairau Valley vineyards.

A stylish and pleasingly rich wine with vibrant aromatics and a fine balance of acidity leading to a lingering finish.

The winery is sustainable

Suitable for vegetarains

Suitable for vegans

This is a fresh and vibrant Sauvignon Blanc that displays complex aromas of mango, nettles and passionfruit accompanied by lemon rind. The palate is seamless with lively acidity bringing great length.

Great with white meats, especially fish and shellfish.