Single Site Viticulture from New Zealand

Fincher & Co Range

Fincher & Co.

Taking fruit from some of the best vineyard sites in New Zealand and vinifying it in a manner that respects the quality of the terroir, the wines are made with the independent consumer and restaurant table in mind. A focused wine style that appeals to true enthusiasts looking for an alternative, yet still recognisable, expression of Marlborough and Central Otago.

From the beginning, this brand has been built around the importance of finding exceptional vineyards that highlight the intrinsic qualities and diverse nature of Sauvignon Blanc & Pinot Noir. A reflection of single site viticulture, patience in the vineyard is echoed inside the cellar, resulting in wines that reflect place rather than pure fruit character.

Deliberately low residual sugar levels with both Sauvignon Blancs move them away from the norm. Fincher & Co. showcases the brilliance of New Zealand winemaking and ensures that the essence of place and people is reflected in the finished wine.

Fincher&Co2018

Fincher & Co

Unhindered by the Awatere Valley’s meagre soils, Fincher & Co. Sauvignon Blanc perfectly captures the ultra violet brilliance of the region’s maritime climate. Slow ripening intensifies flavours, and gentle handling ensures the unique imprint of Awatere’s Tūrangawaewae is preserved and passed through to the glass.

Machine harvested grapes at night or in the cool parts of the day to preserve the purity and intensity of flavours. In the winery, we take great care to handle the fruit in a way which allows the flavours and aromas of the region to come through.

A superb example of Awatere Sauvignon. The Awatere Valley is a bit cooler than the rest of Marlborough so less overt tropical fruit, instead a more european note, tight, elegant and fresh.

Tasting Notes
White peach, gooseberry, citrus, mineral & sherbet.

  • Alcohol – 12.5%

  • Residual Sugar – 2.8g/l

  • Allergens – Milk products

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Dividing Line

Hand-Picked Sauvignon Blanc from the Alice Mills Vineyard, Rapaura, Marlborough. ‘The Dividing Line’ Sauvignon Blanc, is a reflection of the ambitions of wine trade friends, winemaker Ben Glover and Master of Wine, Liam Steevenson.

Hand picked Sauvignon Blanc, undergoes barrel fermentation and extended lees contact in older barrels.   This wine is thought provoking; divisive in style and bottled under natural cork, it is deliberately brave.  It is our ‘Dividing Line’. 

Tasting Note
The wines shows quite dramatic funk and citrus notes with underlying exotic fruits and floral tones. The extended time on natural lees give the wine an unexpected texture as will as a deliciously nutty character.  A full bodied style of Sauvignon Blanc with a dried herbal edge, vibrant acidity and a long, persistent finish.

  • Alcohol – 12.5%

  • Residual Sugar – 2.7g/l

  • Allergens – Traditional fining using egg white

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Show of Hands

Selected Clone Pinot Noir from the Claim 431 Vineyard Bendigo, Central Otago.  Show of Hands is a reflection of the ambitions of wine trade mates , Winemaker Ben Glover and Master of Wine, Liam Steevenson.

Single Vineyard Pinot Noir from 3 clones fermented as one intentionally early to prevent over-ripeness is fermented, with 30% whole berry clusters in open top tanks. 12 months in French Oak adds structure and spicy complexity.   We blend the select barrels for the final blend through a collective decision. Time for analysis is over; the final decision is made by a ‘Show of Hands’.

Tasting Note
Aromas of rose petals, ripe cherry and cedar and layers of bright red fruit, wild thyme, and chalky earthiness on the palate with supple but with assertive tannins and a textural finish.

  • Alcohol – 13.5%

  • Residual Sugar – 0.9g/l

  • Allergens – Traditional fining using egg white

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On the Brink
Sauvignon Semillon 2019

Modern viticulture is accused of denaturing nature in order to realise its own super-productive needs. When we heard that Marlborough’s oldest organic vineyard was about to be grubbed-up, we stepped inIn our opinion, this slim chapter of the Marlborough story needed to be secured. 

The harvested fruit proved a dream to work with. Yields may be low, but we discovered that the vitality and self-sufficiency of nature nourishes these ageing vines and their modest crop in unique and compelling ways.

In total, two tonnes of Sauvignon Blanc and Semillon were picked then co-fermented together.  Two hectares of historic Marlborough vines bought back from ‘the brink

Tasting Note
The fruit underwent partial skin contact before being run-off into old French barriques and one new French puncheon for finishing. Aromatically, the wine shows lemongrass, white peach and lanolin. The palate is beautifully poised, shifting between mineral-style aridity and citrus refreshment.

  • Alcohol – 13%

  • Residual Sugar – 3.3g/l

  • Allergens – TBC

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On the Brink 2019