A wonderfully bright and vibrant Pinot Noir with a spicy complexity from well-integrated French oak. It offers aromas of rose petals, ripe cherry and cedar that are complemented by layers of bright red fruits, wild thyme and a chalky earthiness on the palate. Subtle, yet assertive tannins lead through to a textural finish. It pairs perfectly with roast chicken, guineafowl, pigeon or a rack of lamb served pink. Try it with a rare fillet steak, carpaccio or Beef Wellington. Also, dishes with morels and other wild mushrooms for company.
Aromas of rose petals, ripe cherry and cedar.
Layers of bright red fruit, wild thyme, and chalky earthiness on the palate with supple but assertive tannins and a textural finish.
A superb example of Awatere Sauvignon. The Awatere Valley is slightly cooler than the rest of Marlborough, so this crisp and refreshing Sauvignon Blanc is more European in style than is most commonly seen from the region. It is tight, elegant and fresh with aromas of white peach, gooseberry and citrus peel that intermingle with mineral and sherbet notes. This versatile wine pairs perfectly with seafood, Asian flavours and many dishes with herbs and greens – basil, coriander, rocket and especially mint.
White peach, gooseberry, citrus, mineral and sherbet.
A superb example of Awatere Sauvignon Blanc. The Awatere Valley is slightly cooler than the rest of Marlborough so less overt tropical fruit, instead a more European note, tight, elegant and fresh.
A dry, textured and complex Sauvignon Blanc with extended time on the lees, giving the wine a full-bodied style and a deliciously nutty character. It offers appealing citrus notes, exotic fruit and floral tones. It pairs perfectly with grilled seafood, delicate Asian flavours and many dishes with herbs and greens – basil, coriander, rocket and especially mint.
The wine 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 well as a deliciously nutty character. A full bodied style of Sauvignon Blanc with a dried herbal edge, vibrant acidity and a long, persistent finish.
An aromatic Sauvignon Blanc and Semillon blend, handpicked from the oldest Organic vineyard in Marlborough. This fuller bodied wine offers aromas of lemongrass, white peach, lanolin and a hint of struck match. This leads through to a structured and textured palate, which shifts between mineral-style acidity and citrus refreshment. It pairs perfectly with river fish and lighter seafood, as despite its weight the wine shows very delicate notes. Try it with poultry, vegetable dishes and delicate Asian flavours, this wine evolves in the glass and pairs well with hard cheeses. It is delicious immediately but it will be very intriguing to watch the pallet fatten with age.
The wine aromatically exhibits lemongrass, white peach, lanolin, and a hint of struck match on the nose.
Citrus peel aromas lead strongly on the palate, with an immediate sense of richness and weight. The skin contact is obvious, giving the wine incredible vertical grip. A fuller bodied wine. Structurally and texturally fascinating, the varietal co-fermentation softening, but not repressing the polar opposite pull of the varietals. The wine over delivers, is delicious immediately but it will be very intriguing to watch the pallet fatten with age.
A combination of Chardonnay clones handpicked and pressed directly into both old French oak puncheons and clay amphora. Spontaneous, wild yeast fermentation and malolactic send the now two wines in different directions only to find union at blending. The wine shows aromas of green apple, stone-fruit and flint, mirrored on the palate but with a mineral tension and a lingering nutty finish. Adventurous winemaking results in a texturally different wine, a wine with depth and complexity, not fined and filtered, lifted high on the palate with a nervous energy. This wine is ‘Amped & Wilde’.
Bruised green apple notes, stone fruit and almond dominate the nose with a hint of white flowers and honey.
Pairs well with mild, buttery or creamy dishes. It's also lovely with meaty fish, shellfish, seafood risotto or paella with plenty of herbs. Complements nutty cheeses.