Punchy and bright, this sustainably produced Kiwi Savvy is from the Seaview Vineyard in Marlborough's Awatere Valley. Assertive passionfruit, tangerine, pink grapefruit is juicy on the medium-full palate, and turns quite pithy and warming on the finish.
No denying that this is Sauvignon Blanc what with its nectarine, passion fruit, fruit salad, line zest and tomato vine. Crisp and dry with a lingering finale. Pair with halibut ceviche or chicken souvlaki.
If you’re a fan of Sauvignon Blanc, don’t miss this tasty number from the Atawara Valley. Pale straw in colour, it has a grassy, green plum nose with notes of beeswax and grapefruit. Medium-bodied and crisply dry, it finishes with mouth-freshening citrus acidity.
Offers clean, varietal cherry, cinnamon spice and light herbal scents with generous cherry-fruit and a splash of vanilla and milk chocolate on the medium-weight palate.
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.