Pale ruby. Ripe but typical Pinot Noir nose of small red fruits, touches of oak and earth. There is an additional hint of fruit stones in the taste. Supple, light-bodied, easy-drinking, even quaffing but still a good-quality Pinot Noir to be enjoyed with a simple grilled salmon steak.
Ruby coloured, the wine has an earthy-leathery nose of raspberries with a spicy oak note; it’s medium-bodied, dry and fresh with a lively raspberry flavour and a firm tannic structure. Beautifully balanced, and perfect for duck breast or veal.
From the North Island's Wairarapa Valley, this Pinot Noir was de-stemmed and fermented into stainless for 3 weeks of maceration before moving to French barriques for 18 months (40% new). Brick in hue, this generous Pinot leads with autumn forest and moss into sun-ripe cherry and black raspberry, mustard seed herbaceousness, fine pepper and cinnamon spicing, and a subtle tar-lined, fleshy palate. Fine, grainy tannins frame the whole to a warm (14.5 declared) smoky finish. This packed Kiwi Pinot will stand up to smoked pork ribs.
This crisp, complete, medium-bodied traditional-method fizz is a blend of Chardonnay from Marlborough's cooler Awatere Valley, as well as Pinot Noir from Marlborough's clay-soiled Southern Valleys. Ample toasted stones, lemon and a bed of doughy, fennel lees is brightened with a pithy citrus acidity and a snap of lemon peel that hums along the finish. A lovely example of accessible Kiwi fizz.
Clear medium-deep gold. Medium-intensity nose of passion fruit and gooseberry. Light-bodied with lemon and lime flavours and tart acidity, with some herbal (sage?) notes in the background. Drink up.
Lively aromatics unfold gooseberry, asparagus and grassy freshness. Tart gooseberry, mineral and brisk acidity leave the palate refreshed and satisfied.
This is sourced from 6 vineyards in Kumeu and spends time in 20% new oak. The striking reductive edge classic of this winery is showing strong in this wine, still in youth. Whole-bunch pressed and wild yeast-fermented, this was entirely barrel-fermented and through MLF before 11 months maturation in wood. Ample flint, stony spice, earthy lees, white asparagus and a flush of tangerine pith on the finish to tighten. Generous and broad, but kept bright with acidity, this structured wine has presence now, but will build with short-term cellaring.