Seasonal Portfolio - The New Zealand Cellar


Seasonal Portfolio - The New Zealand Cellar
Seasonal Portfolio | Vol. 1
The New Zealand Cellar
49 Brixton Road Station Road | SW9 8PQ
Melanie Brown
[email protected]
+44 7921 256453
Rosie Finn | London Store
[email protected] | +44 20 3633 3986
Geoff Lamont-Smith | London Office
[email protected] | +44 20 3662 7000
The New Zealand Cellar is a celebration of New Zealand’s breath-taking geographic
diversity and expert winemaking ability. Our intention is to showcase the very best wines
from the country’s finest vineyards, with a firm focus toward boutique wineries and small
production wines. We offer a wine portfolio like no other.
The New Zealand Cellar team is driven by a desire to share the very best of what the
country has to offer, to highlight regional and varietal diversity, to introduce people to new
and enticing wines all whilst continuing to create a wider conversation
surrounding New Zealand wine.
We hope you enjoy our Summer Portfolio
Summer Case
Here’s a case of excellent summer drinking that the team at The New Zealand Cellar has
carefully selected and put together for your drinking pleasure over the (hopefully) balmy days
and long warm nights to come. It’s an interesting and diverse mix of bottles, celebrating the
pleasure of summer drinking and all are ready to be opened and enjoyed.
Available as a six or twelve case.
2010 | Mountford | Pure | Riesling | Canterbury
2012 | Gladstone | Sauvignon Blanc | Wairarapa
2012 | Staete Landt | Viognier | Marlborough
2012 | Mt Difficulty | Bannockburn | Pinot Rosé | Central Otago
2013 | Te Mata | Gamay Noir | Hawke’s Bay
2012 | Surveyor Thomson | The Explorer | Pinot Noir
£99 / £198
Free delivery on all orders over £150.00
Summer Case
Northland & Auckland | 1
Bay of Plenty & Gisborne | 2
Hawke’s Bay & Wairarapa | 3
Nelson & Marlborough | 4
Canterbury & Central Otago | 5
Akitu | Central Otago | 6
Ata Rangi | Wairarapa | 7
Auntsfield | Marlborough | 8
Bell Hill | Canterbury | 9
Bilancia | Hawke’s Bay | 10
Black Estate | Canterbury | 11
Burn Cottage | Central Otago | 12
Cambridge Road | Wairarapa | 13
Clos Henri | Marlborough | 14
Cloudy Bay | Marlborough | 15
Cooper’s Creek | Gisborne | 16
Craggy Range | Hawke’s Bay | 17
Delta | Marlborough | 18
Dog Point | Marlborough | 19
Domaine Thompson | Central Otago | 20
Dry River | Wairarapa | 21
Escarpment | Wairarapa | 22
Esk Valley | Hawke’s Bay | 22
Felton Road | Central Otago | 23
Foxes Island | Marlborough | 24
Framingham | Marlborough | 25
Fromm | Marlborough | 26
Giesen | Marlborough | 27
Gladstone | Wairarapa | 27
Greywacke | Marlborough | 28
Kalex | Central Otago | 29
Kim Crawford | Marlborough | 30
Kumeu River | Auckland | 30
Lawson’s Dry Hills | Marlborough | 31
Mahi | Marlborough | 31
Main Divide | Canterbury | 32
Man O’ War | Auckland | 33
Millton | Gisborne | 34
Momo | Marlborough | 35
Mountford | Canterbury | 35
Mt. Beautiful | Canterbury | 36
Mt. Difficulty | Central Otago | 37
Nautilus Estate | Marlborough | 38
Neudorf Vineyards | Nelson | 39
Palliser Estate | Wairarapa | 40
Pegasus Bay | Canterbury | 41
Pyramid Valley | Canterbury | 42
Rimapere | Marlborough | 43
Rippon | Central Otago | 43
Schubert | Wairarapa | 44
Seifried Estate | Nelson | 44
Seresin | Marlborough | 45
Snapper Rock | Marlborough | 46
Staete Landt | Marlborough | 46
Stonyridge | Auckland | 47
Takatu | Auckland | 47
Te Awa | Hawke’s Bay | 48
Te Mata | Hawke’s Bay | 48
Te Whare Ra | Marlborough | 49
Terra Sancta | Central Otago | 50
The Hermit Ram | Canterbury | 51
The Paddler | Marlborough | 52
Tinpot Hut | Marlborough | 53
Trinity Hill | Hawke’s Bay | 54
Two Paddocks | Central Otago | 55
Valli | Central Otago | 55
Villa Maria | Auckland | 56
Waipara West | Canterbury | 57
Wild Rock | Hawke’s Bay | 57
Wooing Tree | Central Otago | 58
Our Founders
The first vines were planted in Northland in 1819, but it was just the last decade that
saw the region officially arrive on New Zealand’s wine map. With a sub-tropical climate
not found anywhere else in New Zealand, the long hot days contribute to wines of great
depth and complexity. Here you’ll find Bordeaux blends flourish along with more subtle
interpretations of aromatic varieties. Northland typically experiences the country’s
warmest ripening conditions which explains the popularity of Cabernet Sauvignon,
Merlot and Chardonnay, the region’s three most widely planted grape varieties.
Vineyards are sited mainly on the flat or gentle slopes and soils vary throughout the
region from shallow clays over sandy-clay sub soils to free-draining volcanic structures.
In many ways the New Zealand wine industry began in Auckland. Croatian immigrants,
escaping the depression in Europe, settled in West Auckland in the 1930s and 40s. Many of
them planted vineyards in addition to orchards and vegetable gardens and began to make wine.
Having then set their sights on rivalling fellow winemakers from in the Hawke’s Bay region, some
of the biggest wineries in the country were formed. Accounting for only 2% of New Zealand’s
production, Auckland is split into five very distinctive sub- regions – Waiheke Island, Kumeu,
Clevedon, Henderson and Matakana, all with similar climatic conditions and all subject to the
high rainfall - a common hindrance in this region during the spring and summer months. The
heavy clay soils struggle with the rainfall and are not as free draining. The 80s saw the arrival of
smaller, privately owned boutique vineyards, which increased sale prices and firmly established
Auckland on the wine map. Auckland produces a variety of styles, however the plentiful hours
of sunshine and other factors mean Bordeaux style wines and Chardonnay flourish here.
The Bay of Plenty is a fairly small region in comparison to other wine growing regions of New
Zealand, with dairy cows ruling the land in this area. There is a sharp contrast between the
inland volcanic landscapes, with heavily forested ranges, to the long coastal lowlands that rest
on the Pacific Ocean. With high humidity and an all year round supply of rainfall, it shares
many attributes with Auckland. A wine-growing upside to the area is the benefit of free draining
deep clay loam soils. Known as Hamilton Ash, the light clay is great for plant growth and
allows wines to show soft tropical fruit flavours with good weight, texture and moderate acidity.
Gisborne is where Captain James Cook first stepped ashore in New Zealand in 1769, but
it was the 1850s before the first vines were first planted, and now it’s New Zealand’s third
largest wine region. Aromatic grape varieties thrive in this area thanks to its remote easterly
location and long sunshine hours. The soil is comprised predominantly of loam, silt and clay,
which favour varietals such as Gewürztraminer and Chardonnay. Gisborne suffered from the
phylloxera outbreak that affected the New Zealand wine industry in the early 80s but recovered
well with focused replanting, which also helped to alleviate Gisbourne’s reputation as a bulk
grape-buying region. Over a quarter of New Zealand wine is produced in the area and there
are three sub-regions - Patutahi, Manutuke and Ormond. Patutahu is the warmest, thanks to
its inland location and relatively low rainfall. It provides fertile, well draining soils due to the
gentle sloping of the area. Manutuke enjoys a more coastal location with well-drained sandy,
silt-soils with some heavier complex Kaiti clay to the hillier west, suiting Chardonnay. Ormond
is further north of the Gisborne township and is home to Gisborne’s first commercial planting.
The clay based slopes of the area with sandy topsoils have helped pave the way for many of
Gisborne’s top Chardonnays. The warmer temperature of the region allows Chardonnay to
ripen up to six weeks ahead of their southern counterparts. The climate is heavily influenced
by the surrounding hills which provide shelter from the northerly weather systems, but the
somewhat wet climate conditions can cause challenges in vineyards trying to ripen grapes.
The first vines in New Zealand were planted in Hawke’s Bay in 1851. As well as being the
oldest wine region in New Zealand, Hawke’s Bay is New Zealand’s second largest region
and one that produces a 50/50 split of white and red wines. Vineyards in Hawke’s Bay
are mostly family owned and wine tourism has provided a good number of trails that also
showcase the region’s Art Deco architecture and artisan producers. Traditional techniques
and ethos have helped Hawke’s Bay into an acclaimed position as one of the country’s most
prestigious regions with new sub-regions, complex soil compositions and exciting new varieties
contributing to their success. The best reds planted in the area are Merlot and Cabernet
Sauvignon, with an intense berry/cassis flavour backed with a subtle herbaceous note.
In 2001 the wine producers and winegrowers of the Gimblett Gravels sub-region formed the
Gimblett Gravels Winegrowers Association, an association that was able to collectively promote
wines from this unique area to the world. The Gimblett Gravels brand is a based on the French
concept of terroir, and their classification rules are governed by soil type. Gimblett Gravels was
the first district in the New World to give their wine and region this designation. The Gimblett
Gravels Winegrowing District covers 800ha and is strictly determined by the gravelly soils
laid down by the old Ngaruroro River, which were exposed after a huge flood in the 1860s.
A small wine region with a large following, thanks to the arrival of some of New Zealand’s
most acclaimed Pinot Noirs. In 1883 the first vines were planted, but it wasn’t until the 1980s
that Wairarapa wines started to be recognised globally. The area has three sub-regions;
Martinborough, Masterton and Gladstone, all planting similar grape varieties but offering
slightly different terroir. Wairarapa accounts for only 3% of New Zealand’s total production
with yields on these vineyards cropping well below the country’s national average, a significant
factor which contributes to the regions success. Martinborough is a small colonial village, a short
scenic drive north of New Zealand’s capital city Wellington, and has a reputation as the wine
hub of Wairarapa, with many family-owned producers based here. The silt loam and gravelly
sub soils of the Martinborough Terrace ensure that Pinot Noir and Sauvignon Blanc grapes
thrive. The Gladstone region is just south of Wairarapa’s largest town, Masterton and is one
of the fastest growing wine regions, with plenty of room for expansion. The area of Wairarapa
is the coolest and driest of the North Island and with a climate and soil profile similar to
Burgundy, it is no wonder this region produces some of New Zealand’s most acclaimed wines.
Nelson is an attractive town that lies at the top of the South Island, a two hour drive from
Marlborough. The town is the gateway to the popular Abel Tasman National Park and the
Kahurangi National Park, which provide excellent hiking trails and nature walks. Unfortunately
Nelson has been largely overlooked as a wine growing region as Marlborough dominated
the industry. With only 3% of the country’s plantings, Nelson is miniscule in comparison
to its neighbouring region, but the last 20 years has seen a steady increase in plantings as
land in Marlborough became scarce, and the local economy realised that vineyards were
more profitable than orchards. Nelson has a unique topography which sees it enveloped by
mountain ranges to the west, south and east. These ranges protect the sites from the prevailing
westerly winds, moderating the temperature and providing a calm climate in comparison to
most other regions within New Zealand. Nelson is among New Zealand’s wettest and warmest
regions. The two sub-regions within Nelson are the Waimea Plains and Upper Moutere hill
country. The Plains have similar attributes to that of Marlborough, although the gravelly
silt loams have a higher clay content, providing good water retention and a core minerality
ensuring light, fresh and aromatic wines. The heavier gravel-threaded clay-based soils of the
Upper Moutere hill country produce rich and complex wines with great texture. Nelson will
likely remain boutique due to the lack of growing areas and isolation from transport centres.
New Zealand’s most famous wine region which, thanks to Sauvignon Blanc, firmly landed New
Zealand on the international wine stage. During the 1980s local farming and forestry made
the switch to viticulture as the area’s potential unfolded. Winemakers and consumers were
attracted by pungent, fruit-driven wines and an award-winning reputation quickly followed.
There’s plenty more on offer here than just Sauvignon Blanc, however. Marlborough’s interest
in other varietals and in terroir has led to experimentation and further global recognition
– different varieties are flourishing and thanks to this, Marlborough has a truly exciting
future. Marlborough lies at the top eastern corner of the South Island, with consistently
long sunshine hours and clear cool nights, so the grapes have the advantage of a long, slow
flavour-intensifying ripening period, while acidity levels are retained. Marlborough consists
of three sub-regions - Wairau Valley, Awatere Valley and the Southern Valleys. The latter are
home to the original sites of Marlborough - the Omaka, Fairhall, Brancott, Ben Morven and
Waihopai Valleys. All have heavier clay soil and cooler conditions which provide a broader
range of styles, flavours and minerality. The Wairau Valley covers the more inland sites
with the Wairau River running through the centre, meaning irrigation is often not needed.
It has many sub-regions and wines produced here reflect the individuality of the vineyard.
Awatere Valley is the most distinct sub-region of the three as its close proximity to the coast
provides cooler and windier conditions. Lower yields produce wines with distinct character,
(think herbaceous, flinty minerality) producing examples that reflect the unique terroir.
The Canterbury region spans almost 200km of the east coast of the South Island, from
Waimate in the south to Cheviot in the north and is New Zealand’s youngest wine region. This
cool climate area enjoys a long steady ripening period. Crucial to successful grape ripening
is sunlight, of which Canterbury normally gets plenty and the infamous northwest wind also
dries out the vine canopy, helping minimise the risk of disease. The cooler nights and warm
days typical of the region contribute to good flavour intensity, helping to retain aromatics and
provide good levels of natural acidity, but a cool climate also carries a risk of late spring and
early autumn frosts. Waipara Valley is the main sub-region of Canterbury, but plantings are
expanding around the Canterbury Plains and as far south as the border of Waitaki Valley.
The Waipara Valley is situated in North Canterbury, a 40 minute drive north of Christchurch.
Climatically this is slightly warmer than the rest of the Canterbury region. The Waipara Valley
nestles at the base of the Teviotdale hills, which provide protection from cool easterly winds
and are open to the warming northwest winds. The special terroir of the valley floor, hill slopes
and river terraces all contribute to the unique wines produced from Waipara Valley. As one of
the fastest growing sub-regions Waipara is now producing a range of internationally acclaimed
wines.slopes and river terraces all contribute to the unique wines produced from Waipara Valley.
Central Otago has been the country’s fastest-expanding wine region and at 45° south it is
home to the most southerly vineyards in the world, with the most extreme climatic conditions
and dramatic landscapes you could imagine. Central Otago’s economy is famed for fine
merino wool production, but the last decade or so has seen most land converted to grape
vines. The region now has more than 100 vineyards, in comparison to only 11 in 1996.
Central Otago’s Pinot Noir is renowned for its exquisitely balanced and nuanced styles and
this became the first region in the world to rival Burgundy in Pinot Noir production. The
four main sub-regions - Wanaka, Gibbston, Bannockburn and Alexandra - all lie within
close reach of each other, but the distinctive snow-capped mountainous terrain means each
enjoys a unique combination of climate, aspect and altitude. Soils do vary considerably
within each sub-region, though a stony free-draining base is common to all, promoting good
drainage and retaining increased mineral richness. Autumn frosts are a constant threat in
this region and a warm, sunny north-facing site is an asset. Often producing slightly higher
sugar levels but still managing to retain high acidity means some of the most impressively
perfumed and seductively rich Pinot Noirs are produced. Waitaki Valley, in North Otago
has over 100 hectares of vineyards and also marks the provincial boundary between Otago
and Canterbury. Most vineyards in this valley are established on the north-facing slopes.
Akitu is dedicated to the production of the very best Pinot Noir they can grow. The vines
have been fastidiously tended by viticultralist Steve Blackmore for more than a decade
now ... patience and Pinot are great partners. The very best fruit produced from Akitu’s
land each vintage is selected to make Akitu; an elegant, powerful yet subtle and beguiling
wine. A true expression of Central Otago, what they aspire to and what their vines have
endured in the wonderful, extreme, alpine environment. Winemaker PJ Charteris
could not be a better partner to weave magic into their annual harvest. Each bunch and
each parcel is fermented and each barrel they choose to blend are all pivotal parts of
the bigger plan to deliver a wine which is truly of place, a fine wine of Central Otago.
2013 | Akitu | Pinot Noir
Powerful dark plums, maraschino cherries & boysenberry, mulberry & cloves, silky
tannin structure & vibrant acidity
Central Otago | 6
Ata Rangi is owned and run by Clive Paton and his wife Phyll, together with Clive’s sister Alison
and winemaker Helen Masters. Clive planted the bare, stony home paddock at the edge of
Martinborough in 1980 and, in doing so, was one of a handful of people who pioneered grape
growing in the area. Ata Rangi’s first vineyard covered less than five hectares of thin, welldrained alluvial soil. Ata Rangi is widely considered to be a ‘Premier Producer of Pinot Noir‘
the top echelon and an inspiration to the rest of the industry. This recognition is a uniquely New
Zealand one, combining terroir with winemaking philosophy and consistent quality. It can only
be achieved with vine age, proven wine quality, authenticity and undoubted global recognition.
2013 | Ata Rangi | Sauvignon Blanc
Weighty & wonderfully spicy, floral, fleshy white fruit. Partially barrel fermented,
great texture, subtle fennel
2013 | Ata Rangi | Lismore | Pinot Gris
Pear-drops, white nectarine, fresh lemon. Savoury underlay - nutty, creamy,
pistachio-nougat, fennel seed
2011 | Ata Rangi | Craighall | Chardonnay
Enchanting roses & rose-hip, touch of spice & roasted fennel. Enticing, freshly
baked apple pie scent! Perfectly balanced
2013 | Ata Rangi | Crimson | Pinot Noir
Cranberry-like aromas & hints of fresh, ripe raspberry. Spice & red licorice mingle
with earthier ‘forest floor’ characters
2012 | Ata Rangi | Pinot Noir
Red fruits, plum, redcurrant, fresh herbs, hints of truffle & meaty charcuterie.
Fine tannin structure & length
7 | Wairarapa
Auntsfield Estate is run under the watchful eye of the Cowley family and is the home of
Marlborough’s first colonial vineyard and winery. The dramatic hillside vineyard with its
unique variety of soils is the inspiration to produce exciting hand crafted wines of balance and
individuality that display the special terroir of this historic vineyard. The original vineyard was
established in 1873 by Marlborough’s original winemaker, David Herd. Herd made highly
regarded wine for over 50 years before the property reverted to sheep farming. When Graeme
Cowley and wife Linda first bought the property, there were no grapes at all. It wasn’t until
they began researching the history of the land, that they realised they had just purchased
Marlborough’s very first vineyard. Graeme and Linda’s sons, Luc and Ben Cowley, both add
their own bit of genius to this business: Ben is the viticulturist and Luc is the winemaker.
Already the winners of numerous awards, Auntsfield is establishing an international
reputation for its wines, which its original pioneering founders would no doubt be proud of.
2013 | Auntsfield | Sauvignon Blanc
Intense ripe passionfruit, white peach & broad citrus notes. Generous weight
& well balanced finish
Marlborough | 8
Established by Marcel Giesen and Sherwyn Veldhuizen in 1997, Bell Hill Vineyard in the
Weka Pass, North Canterbury, is an area layered with history. Bell Hill itself, so named for its
bell-like shape on its southern side, was first surveyed in 1917 by Charles Trounce who went
on to establish a lime quarry that operated until the late 1930s. However the history of the
area goes back much further than that. Maori first explored the Weka Pass around 1000 years
ago, when the area was still forested and rich in birdlife. A large overhanging limestone shelter
in the pass was used as a temporary overnight camp and early Maori rock art decorates its
walls. A small, spring-fed stream that runs through Bell Hill Vineyard reveals an even earlier
history. In May 2001 a large fossil deposit was discovered in an area where the stream crosses
a patch of soft clay. The clay is thixotropic, which means that the more an animal struggles
in it, the softer and stickier it becomes. The high lime (carbonate) content of the clay also
helped preserve the bones, many of which are between 1000-2000 years old. The remains
of 19 species of native bird have been identified in the Bell Hill Vineyard deposit, including
the giant Haast’s Eagle, the giant harrier hawk and all four of the species of moa present in
the lowlands of Canterbury (the Giant Moa, the Eastern Moa, the Stout-legged Moa and
the Heavy-footed Moa). The same unique, lime-rich soil that has safeguarded a snapshot
of the early North Canterbury environment now nurtures the vines of Bell Hill Vineyard,
helping to form the distinct character of Bell Hill’s acclaimed Pinot Noirs and Chardonnays.
2011 | Bell Hill | Chardonnay
On Allocation £79.00
Delicate white flowers, citrus & wet stones. Energetic & fresh, fine thread of acidity.
Focused, pure mineral salinity
2011 | Bell Hill | Pinot Noir
On Allocation £109.00
Dark fruit, hints of cinnamon, spice & liquorice. Textural richness, clear minerality,
suppleness & elegance
2011 | Bell Hill | Old Weka Pass | Pinot Noir
On Allocation £120.00
Blue fruit characters, earthy hints & perfumed. Full palate, fine grained tannins,
salivating juiciness & spicy lift to finish
9 | Canterbury
Bilancia is a small Hawke’s Bay producer making some of New Zealand’s finest Pinot Gris,
Viognier and Syrah. The label was established in 1997 by winemakers Lorraine Leheny
and Warren Gibson. Both studied winemaking at Roseworthy Agricultural College in South
Australia before settling in Hawke’s Bay, but before producing their first wines in 1998
they both travelled extensively, making wine in Australia, Hungary, Italy, California and
France (Warren) and Australia, Portugal and California (Lorraine). The word Bilancia (belarn-cha) means, in Italian, balance, equilibrium and harmony. Bilancia is also the Italian
word for the Zodiac sign Libra which both Lorraine and Warren were born under. Warren
worked in Southern Italy for a number of harvests and the name came to him whilst
reading his Horoscope in the Italian newspaper! The philosophy of balance, equilibrium
and harmony is something that is carried through all aspects of their winemaking. The
viticultural central point for Bilancia is the 6 hectares of land covering the front and back
of Roys Hill, west of Hastings, where, planted only on the north-northwest facing slope is
the vineyard known as la collina, Italian for “the hill”. The upper most slopes and terraces
are planted with Syrah while the lower, gently rising land and gravels flat is planted with
Viognier (and a small amount of Gewürztraminer) fruit has been sourced from Hawke’s
Bay vineyards: Syrah and Viognier are from la collina and Syrah from Mere Road (Gravels).
2011 | Bilancia | Chardonnay
Peppery, cardamom flavours with a touch of oak & vibrant acidity on the finish
2009 | Bilancia | La Collina | Syrah
98% Syrah, 2% Viognier, co-fermented. Flowers, spiced cherry, subtle chocolate,
pepper & savoury oak, concentrated fruit, red & purple berries, silky tannins
Hawke’s Bay | 10
Planted in 1993, Black Estate Vineyard consists of eight hectares of Pinot Noir and
Chardonnay vines rooted in soil uniquely characteristic of the region. Waipara has a long and
dry autumn, ideal for ripening fruit. The cool nights retain freshness, whilst warm days build
concentration. The wines are made using traditional techniques and under the direction of
winemaker, Nicholas Brown, all fruit is hand picked and sorted. Nicholas firmly believes the
best wines are made in the vineyard and that the winemaker merely guides the grapes into
unique wine completely expressive of its site. The vineyard is carefully handled through the
change of each season by Vineyard Manager Alistair Blair. Alistair is eagerly assisted by the rest
of the family who almost always do exactly as they are told. A detailed focus is on thoughtful
winter pruning, maximising soil health and restricting yields using sustainable practices.
2011 | Black Estate | Omihi Series | Chardonnay
Bouquet of white florals, grapefruit, lemon honey, brioche & hazelnut. Saline
minerality, dense & complete structure
2010 | Black Estate | Omihi Series | Pinot Noir
Plummy bright plum, cherry & spice flavours. Chalky minerality, silken texture.
Softly integrated oak, supple fruit
11 | Canterbury
Burn Cottage is located in the foothills of the Pisa mountain range in Central Otago, New
Zealand. The climate of Central Otago can best be described as ‘continental’ with warm
summers and cold winters. Average annual rainfall is less than 300mm and makes irrigation
almost a necessity. The region also receives plenty of sunshine with particularly long warm
days through the growing season and cool nights that help achieve ripeness while retaining
good acidity. The quality of the light is extraordinary, bouncing off the rocks. If scenery alone
could make wine then this would be one of the premier wine-making regions of the world.
Enter Marquis Sauvage, an American wine importer with Maverick in Chicago and Classic
Wines in Denver. Marquis got into wine at graduate school, gaining an MBA at the University
of Denver. During a holiday in New Zealand he flew over the piece of land previously used
for sheep grazing about a mile from Felton Road in Otago that he eventually turned into
Burn Cottage. Biodynamic techniques were used from the very start in 2002 on both the farm
and the vineyard, with a policy advised and supervised by Ted Lemon, who, in the 1990’s
after years of experience of conventional farming in California, Oregon and Burgundy, had
become convinced that conventional western agronomic theory was insufficient to explain
plant growth, health and reproductive capacity. However, no one previously in the region had
attempted to create a vineyard from bare land using purely biodynamic methods. Many said it
was impossible to do so. But Marquis had assembled a dream team to bring his vision to reality.
2012 | Burn Cottage | Pinot Noir
Cherry & confectionary tones. Evergreen, cough drop, bacon fat & red fruits.
Fresh acidity & delicate tannins
Central Otago | 12
The Cambridge Road vineyard was planted in 1986 with Pinot Noir and Syrah. Purchased by
the Redgwell family in 2006, it converted to biodynamics and became the home of Lance, Bridie
and son Aston in 2008. A winery was commissioned onsite in time for the 2010 vintage. There is
a small home block of 5.5 acres managed entirely by the family and since 2009 there have been
opportunities to lease and farm several additional parcels of mature Pinot Noir which find their
way into wines. Lance is committed to minimal intervention in the winery and allowing the truest
expressions of his Martinborough fruit to shine forth. Winemaking is classical in the oldest sense
of the word and the intention is simple - to farm great flavours and preserve them purely in bottle.
2011 | Cambridge Road | Pinot Noir
Black cherries, plums, hints of spice. Rounded & elegant, structured tannins,
black fruits unfold
2011 | Cambridge Road | Syrah
Savoury herb & smoked meat characters, olive tapenade edge, deep well balanced
flavour profile
13 | Wairarapa
Clos Henri is a 96-hectare property purchased in March 2001. The unspoiled land that Clos
Henri sits on drew the attention and admiration of the Bourgeois family who have been farming
in Sancerre for ten generations. Historically a sheep station, the virgin land was untouched by
ploughs, fertilisers or much human interference. It was this pristine healthy soil that convinced
Jean-Marie Bourgeois and his family that a vineyard here would be unequalled in the area. With
every intention of maintaining the bio-friendly status of the land, the Bourgeois undertook a
lengthy process of reviving the soil by planting nutrient rich legumes and crops to adjust the
slight nutrient deficiencies their vines would need prior to the first plantings in August 2001.
The site is unique in that it consists of several soil types - gravels and clays as well as
sloping land and hillsides. The gravel is found in Renwick and contributes to the fame
of the region’s Sauvignon. As the result of ancient rivers, this type of soil provides wines
with elegance and crispness. The second kind of soil is found in Broadbridge, a greyishbrown clay with ochre tints (indicating a high iron content), appropriate to the cultivation
of Pinot Noir. Wines produced here are round with complex aromas and good length.
The final soil, a kind of yellow-grey clay, can be found on the very steep slopes of Wither
where the vines enjoy excellent sun exposure. All these soils have only been used for pasture
and never exposed to insecticides, herbicides or any other form of chemical treatments.
2012 | Clos Henri | Sauvignon Blanc
Tropical & citrus fruits, minerals & flinty minerality. Smooth elegant structure, dry
with great balance & length
2014 | Clos Henri | Le Petit Clos| Pinot Noir
Large French oak for 11 months, subtle oak enriches structure, wild strawberry,
cherry & red current, savoury, forest floor, juicy
Marlborough | 14
Cloudy Bay Vineyards was established in 1985 by Cape Mentelle Vineyards in Western
Australia, and is today part of ‘Estates & Wines’ in The Moët Hennessy Wine Division.
Innovation, meticulous attention to detail and regional expression are the guiding principles
of Cloudy Bay. The Cloudy Bay team is committed to producing ‘wines of region’ and
strives to enhance the pure, bracing flavours and stunning vibrancy naturally afforded by
Marlborough’s climate and soils. The winery and vineyards are found in the Wairau Valley
in Marlborough at the northern end of New Zealand’s South Island. This unique and cool
wine region enjoys a maritime climate with the longest hours of sunshine of any place in
New Zealand. Cloudy Bay has 250 hectares over four estate vineyards and long-term supply
agreements with nine Wairau Valley growers. The main varieties grown are Sauvignon Blanc,
Chardonnay and Pinot Noir with lesser quantities of Gewurztraminer, Riesling, and Pinot
Gris.ily are committed to maintain the local biodiversity.fruit has been sourced from Hawke’s
Bay vineyards: Syrah and Viognier are from la collina and Syrah from Mere Road (Gravels).
NV | Cloudy Bay | Pelorus | Chardonnay & Pinot Noir | Brut
Citrus, apple, fresh bready aromas, creamy complexity with a lingering nutty finish
2013 | Cloudy Bay | Sauvignon Blanc
Gooseberry, citrus & bell pepper, crisp acidity & character. Long succulent finish
15 | Marlborough
Coopers Creek was established by Andrew and Cynthia Hendry in 1980 with the aim of
producing the very highest quality wines, principally in dry styles and reflecting New Zealand’s
outstanding cool climate viticultural conditions. The Coopers Creek label first appeared in 1982
and since then they have continued to develop their vineyards, extend the range, and advance their
reputation as one of the best performing and most eclectic medium-sized New Zealand wineries.
2014 | Coopers Creek | Sauvignon Blanc | Marlborough
Vibrant gooseberry, passionfruit & nectarine. Impressive weight, texture, long finish
2013 | Coopers Creek | Bell Ringer | Albariño
Medium bodied, pure & fresh, zesty citrus & peach. Brilliant acid line
provides real length
2013 | Coopers Creek | The Pointer| Pinot Gris | Marlborough
Delicate pear floral & mineral tones, sweet fruit adds texture & richness, rounded
balanced wine
2012 | Coopers Creek | Merlot
Deeply coloured black core, opulent & ripe. Black fruits, wild berries & subtle
background oak
Gisborne | 16
Craggy Range is a family owned winery established in 1997. Based on the single vineyard
philosophy of winemaking, Craggy Range was the first in the Southern Hemisphere to
specialise in the production of single vineyard wines from the most prestigious winegrowing
regions across New Zealand including Martinborough, Hawke’s Bay and Marlborough.
Owned by the devoted Peabody family, who are committed to creating a legacy that will
prevail beyond 1000 years. The Craggy Range wine portfolio consists of two collections –
the iconic Prestige and Family collections. Each of the wines are meticulously crafted as a
true reflection of the place and the people with the vision of creating new world classics.
Chief Winemaker Matt Stafford, awarded Air New Zealand Young Winemaker of the
year in 2007, completed his 10th vintage with Craggy Range in 2015. The reputation of
Craggy Range’s wine portfolio is synonymous with quality and attention to detail, with the
winery receiving a number of internationally recognised awards. In 2014, Craggy Range
was awarded Wine Enthusiast Wine Star Awards – New World Winery of the Year. It
was also awarded the most popular New Zealand Wine by US Wine & Spirits Magazine.
2013 | Craggy Range | Te Muna Road | Sauvignon Blanc | Wairarapa
White flowers, jasmine, nectarine & lime. Rich & complex tropical fruits, refreshing
acidity, chalky finish
2013 | Craggy Range | Te Muna Road | Riesling | Wairarapa
Intense aromatics orange blossom, lime peel & jasmine. Fresh & pure phenolic
2010 | Craggy Range | Syrah
Fresh cherry, floral honeysuckle, lavender notes & black pepper. Silky texture, vibrant
blueberry fruit. Charcoal & flint
2011 | Craggy Range | Te Kahu | Merlot, Cabernet Sauvignon, Malbec,
Cabernet Franc
Vibrant deep purple, fresh aromatics of dark cherry, plum & dried herbs. Lithe,
balanced acidity, rich tannin & sweet fruited core
17 | Hawke’s Bay
It all started in Italy. Matt Thomson arrived in northern Italy in 1994 to work vintage, and
has returned there every year since for the same purpose. It was in Italy that he came to
know David Gleave MW, a London-based importer of wines from around the world.
Over several years, during the many long car journeys between wineries in Italy, Matt and
David discussed at length the potential for Pinot Noir in Marlborough. When Matt found
a site in 2000 that he felt was ideally suited to the production of top quality Pinot Noir,
David and a few others were keen to join him in the enterprise, and so Delta was formed.
2009 | Delta | Hatters Hill | Pinot Noir
Complex cherries & ripe plums, smoky hints, French oak. Elegant tannins, rich flavour
Marlborough | 18
Dog Point is one of Marlborough’s oldest private vineyards; it is located on the southern side
of Marlborough’s Wairau Valley at the confluence of the smaller Brancott and Omaka Valleys.
Topography and soils varies from silty clay flats to gentle undulating clay slopes with desirable
sunny northerly aspects. Dog Point was so named by pioneering shepherds whose dogs became
lost and bred to form a marauding pack that attacked local flocks of sheep. These dogs lived on
the tussock and scrub-covered southern hills of what is now Dog Point Vineyards, a landscape
characterised by the iconic New Zealand native plant the Ti Kouka ‘cabbage’ tree which appears
on the Dog Point logo. Dog Point first released wine in 2004 from the 2002 vintage. From wellestablished vines their four wines - Sauvignon Blanc, Section 94, Chardonnay and Pinot Noir
- are all sourced from low cropped, hand-picked estate-grown fruit, using organic practices.
A family-owned company, they make regionally distinctive wines with a point of difference.
2014 | Dog Point | Sauvignon Blanc
Concentrated ripe tropical fruits, citrus, melon & tangerine. Elegantly textural,
excellent balance between fruit & acidity
2012 | Dog Point |Section 94 | Sauvignon Blanc
Rich & succulent with aromas of ripe citrus, white peach, lemongrass & combed
honey. Savoury herbs, chalky minerality
2011 | Dog Point | Chardonnay
Ripe citrus, white peach, roasted nuts & subtle toasty notes. Full bodied, integrated
oak & layers of complexity
2011 | Dog Point | Pinot Noir
Vibrant ripe red fruit, violets supplemented by spicy oak savouriness. Medium bodied,
muscular berry fruits
19 | Marlborough
Domaine Thomson Wines is dedicated to growing and producing exceptional single vineyard
Pinot Noir in Central Otago. They have 14 hectares of biodyamic vineyard on elevated,
sloping terraces in Lowburn, known for their frost-resistant, warm microclimate and freedraining soils. Planted in 2000, the first release was in 2003 and the vineyard is a mixture of
Davis and Dijon clones. The estate is owned by David Hall-Jones and his wife, PM. David
is a descendant of John Turnbull Thomson, widely known as Mr Surveyor Thomson explorer and New Zealand’s first Surveyor-General, in whose honour these wines are named.
2012 | Domaine Thomson | The Explorer | Pinot Noir
Redcurrant, spice & wild flower. Silky & elegant. Good density & persistence.
Medium-bodied, minerally, fine-grained tannins
Central Otago | 20
Dry River vineyard was established in 1979 by Dr Neil and Dawn McCallum. In 2003 the
vineyard and winery were sold to Julian Robertson and Reg Oliver with Neil staying at the helm
as Chief Winemaker until his retirement in 2011. The name Dry River was that of one of the
earliest South Wairarapa sheep stations. Although their vines are planted several kilometres
away on the northern boundary of the Martinborough township, Dry River aptly describes
the very arid, gravely and free-draining site. The first wines, Chardonnay, Gewürztraminer
and Pinot Gris were bottled in 1984 and Dry River has since developed a reputation as one
of New Zealand’s most iconic pioneering wineries. Their goal is to produce wines of optimal
phenolic ripeness with ripe fruit flavours and modest alcohol levels that faithfully reflect the
site and vintage. The approach to winemaking is to preserve rather than enhance. Minimal
movements of the young wine, low levels of new oak barrels and a cool cellar environment
assist the transition from vineyard to bottle. Factors leading to a true expression of the
vineyard site include no irrigation, old vines and low crop levels. Their claim is to not farm
in any particular fashion beyond what they believe is sustainable and optimal for the site. All
wines are bottled at an early stage of evolution and reach their potential under a natural cork
closure. The wines tend to be slow to evolve in the bottle and as a result of this are long-lived.
2010 | Dry River | Lovat | Gewürztraminer
Highly aromatic, quince, lychee, ginger & cinnamon all vying for position. Lusciously
textured, sleek & plump
2010 | Dry River | Chardonnay
Stone & citrus peel, spark of intensity, long, complex & vibrant. Ripe & fresh fruit,
butter & nectarine
2009 | Dry River | Pinot Noir
Bright, mid ruby red, purple tinge. Perfumed, gloriously ripe cherries, sloe, red
hedgerow fruits, olive & sweet earthy spice
2008 | Dry River | Lovat | Syrah
Dense, dark red, violets. Ripe brambly fruit, spice, touches of treacle & prune.
Balanced pure fruit, perfectly spiced
21 | Wairarapa
Larry McKenna - otherwise known as Larry McPinot - is the man behind Escarpment. His
name goes hand-in-hand with the best quality Pinot Noir from New Zealand. Escarpment
is registered as a Sustainable NZ producer and is currently following a five year plan to
become organically certified. The vineyards are sited above a natural escarpment above the
Huarangarua River on ancient gravels. Overlooking them are the Aorangi Ranges where
Maori legend has it that the Polynesian voyager Kupe abandoned three canoes. The upturned
canoes are still clearly visible, silhouetted along the top of the ridge and Kupe’s silhouette
takes pride of place on every Escarpment label. After 21 years winemaking experience
in Martinborough, Larry is now defining the terroir of the Martinborough geographic
region with his exciting range of single vineyard wines. In his understated way, Larry has
said “I was awarded the George Fistonich medal by the NZ International Wine Show. It’s
one of those life time achievement things you get when you have been around too long.”
2012 | Escarpment | Pinot Gris
Dry. Ripe pears & white stonefruit, soft texture, long commanding finish, good
texture & mouth feel
2011 | Escarpment | Pinot Noir
Perfumed, elegant fruit flavours & soft ripe tannins are all hallmarks of this
exceptional Pinot Noir
With its terraced vineyards set against the Pacific Ocean, Esk Valley is a colourful gateway to
the Hawke’s Bay region. Grapevines were first planted in the Esk Valley area in 1933 after an
earthquake altered the course of the Esk River in 1931. Sir George Fistonich of Villa Maria Estate
was intrigued with this small winery’s unique location and its potential. He purchased it in 1987
and focused on establishing the Esk Valley brand’s unique hand crafted reputation. Esk Valley
operates as a boutique winery with its own facilities and winemaking team and the winemakers
at Esk Valley craft their award-winning wines in a simple, honest, hands-on way. Over the last
thirty years or so, the Esk Valley winery has seen a few changes – most obviously in the quality
of the wines made. Stainless steel fermentation tanks have been introduced to complement the
original concrete vats, which have proved ideal for use as the foundation for crafted winemaking.
2013 | Esk Valley | Verdelho
This is a full bodied wine with a fresh acidity. Peach, musk & mandarin, grapefruit
Wairarapa & Hawke’s Bay | 22
Felton Road is a small, artisan producer of Pinot Noir, Chardonnay and Riesling. Established
in 1991, and investing heavily in meticulous biodynamic viticultural practices (Demeter
certified), Felton Road has quickly gained a reputation as one of New Zealand’s leading
premium wine producers. The four estate vineyards are all located in Central Otago’s
Bannockburn sub-region. The winemaking maintains an emphasis on natural winemaking in
a gravity flow winery: practices such as whole cluster, wild yeasts, and an absence of fining and
filtration are hallmarks of Felton Road’s wines. From their first vintage in 1997, Felton Road’s
wines have attracted international enthusiasm for their ability to show clarity of place over a
winemaker fingerprint. Winemaker Blair Walter attributes the high quality and individuality
to the distinct Central Otago soils and climate, the north-facing hillside vineyard sites and
meticulous care of the vines with an emphasis on an understanding of each unique location.
2013 | Felton Road | Elms | Chardonnay
Citrus blossom, white peach, hints of stone & earth. Silky texture & lithe intensity.
Fresh & serious
2013 | Felton Road | Bannockburn | Pinot Noir
Violets & roses, potpourri spice. Texturally rich, vibrant fruit, no heaviness or excess.
Concentrated purity - perfectly formed
2012 | Felton Road | Cornish Point | Pinot Noir
Dark bright fruits, cedar & cinnamon, violets & roses. Hedonistic richness, complex &
mouth-filling generosity
2013 | Felton Road | Calvert | Pinot Noir
Refined & deeply perfumed nose of dark fruits & enticing florals. Tightly bound
with finely woven tannins
23 | Central Otago
Always careful to tread lightly on the land, vineyards developed by John Belsham have been
carefully designed to work with the natural features of the landscape and with minimal
disturbance to the soil structure. For the love of the land and native fauna and flora, designated
areas at the estate are planted to a host of native plants and trees; encouraging and supporting
a healthy and balanced biodiversity. In 2010, Foxes Island achieved full sustainable certification
(SWNZ). The following year, an organic farming program was implemented on the estate.
From their vineyard to your table, they continually strive to ensure their carbon footprint
leaves little mark on mother earth and our wines reflect the great land from which they come.
2013 | Foxes Island | Fox by John Belsham | Sauvignon Blanc
Stonefruit, lime, guava & wild herbs. Wet stone, creamy texture & crispy acidity
2009 | Foxes Island | Riesling
Citrus blossom, ripe nectarine, lime & wet stone flavours, accented with hints of fennel
2014 | Foxes Island | Fox by John Belsham | Pinot Noir
Silky & soft, wonderfully concentrated. Fragrant red roses, summer ripe berries &
sweet toasty aromas, cocoa lingers
Marlborough | 24
The key to Framingham’s individuality is its combining of small batches of wine from
different parts of the vineyard to build depth of flavour and texture. They only source
fruit from the Wairau Valley. Their Riesling vines are among the oldest in Marlborough,
planted in 1981 with initial releases produced using other wineries’ facilities. The first
wine under the Framingham label was a 1994 Riesling. Their winery and tasting room
were built in 1997, with a red wine handling facility and barrel hall added in 2002. The
Framingham range has grown with a strong tradition of balance, texture and complexity
while the F-Series wines allow them to push boundaries with wild fermentation, new
varieties and techniques. The best of what they learn from F-Series is incorporated into
the Framingham range – staying true to their original style while allowing innovation.
2013 | Framingham | Sauvignon Blanc
Fragrant, grapefruit peel, bitter lemon, currant, guava, nettle & sweet herbs. Smoky
& stone-like mineral notes
2012 | Framingham | Pinot Gris
Weighty, finely textured, style of Alsace. Apple, pear & quince, soft creamy finish.
Custard nuance, subtle wood smoke
2010 | Framingham | Segreto Di Pulcinella | Montepulciano
Savoury & spicy. Rich cherry, plum, dark chocolate & tobacco leaf, long juicy finish
2012 | Framingham | F-Series | Viognier
Bright & bold stone fruit, finely scented fruit enriches layers of flavours. Creamy
buttery edge
2014 | Framingham | Trockenbeerenauslese | Riesling
Complex, powerful & rich, viscous palate, honey, melon & spice. Sweet, unctuous &
amazingly balanced
25 | Marlborough
Founded by George Fromm, a fourth generation Swiss winemaker in the late 1980’s, the name
Fromm signifies the journey made from the old world to the new. The Fromm philosophy
places terroir over technology and grape quality over quantity with dedication to producing
proper, intense, concentrated wines. Fromm believe healthy grapes free of harmful residues
make better wines and so are passionate about their vineyard health. The Fromm Vineyard
has been free of systemic sprays for many years and now with the advent of mechanical
undervine weeders is now weed spray free as well. The company has been slowly learning
about biodynamic practices, each year gaining a better understanding of what works well.
Recently it was decided to run Fromm Vineyard as fully organic vineyard, with the assistance
of biodynamic practices alongside. It is hoped that it will be possible to extend an organic/
biodynamic programme across all of the vineyards. The future of Fromm lies in caring for
the health of the vineyards, the environment and the people who work together with them.
2013 | Fromm | La Strada | Sauvignon Blanc
Generous citrus, gooseberry & flinty minerals. Subtle complexity & texture, great
purity, harmony & crisp finish
2007 | Fromm | Clayvin | Chardonnay
Restrained mineral scent. Rich & powerful with good fruit concentration & subtle
oak integration
2011 | Fromm | La Strada | Pinot Noir
Dense cherries, raspberries & rose petals. Hints of earthiness, firm tannins & layered
texture, generous finish
2012 | Fromm | Malbec
Dark, floral perfume, violets, rose petal & spicy blackberry aromas. Firm tannins &
smooth, long driven finish
2009 | Fromm | Late Harvest | Gewürztraminer
Rose petal & lychee, ginger spice & Turkish delight. Almost botrytis-free, good weight,
richness & structure all in beautiful balance
Marlborough | 26
Founded and managed with passion by three brothers - Theo, Alex and Marcel - Giesen is
synonymous with quality. There is a great determination about the brothers who, despite the
naysayers, made the bold leap to make wine in Marlborough in the 1980s. Over the last 30 years
they have laid deep roots in the region, developing their own vineyards and simply making wines
that people want to drink. It is this staunch approach to consistency of quality, along with their
passion for excellence, that has enabled them to become one of the region’s eminent producers.
2011 | Giesen | The August 1888 | Sauvignon Blanc
Rich & complex, ripe peach, crisp citrus, warm dry herbs & hints of savoury, dry spice.
Elegant tension & poise
2010 | Giesen | The Brothers | Riesling
Pure & fragrant, honeysuckle, citrus fruit, kaffir lime leaf, chalky minerality. Juicy
mouthfeel with a clean focus
2012 | Giesen | The Fuder Clayvin | Chardonnay
Soft stone fruit aromas & flavours, graceful & subtle, developing ripe, sweet, citrus &
nutty notes, long finish
2012 | Giesen | Brookby Road | Pinot Noir
Rich mocha, spicy dark cherry & clove. Great volume & suppleness, firmly wrapped
in structural oak, touch of char
Located in the heart of the Wairarapa, Gladstone Vineyard is a small family wine
business nestled deep in premium New Zealand wine country. ‘Enriched by the land,
crafted by hand’ they practice intelligent wine growing. As caretakers of this unique
terroir their commitment is to growing vines and producing wines in a thoughtful,
sustainable and environmentally responsible manner. Principal varieties include Pinot
Noir, Sauvignon Blanc and Pinot Gris. Elegant and food friendly with great aging
potential, Gladstone Vineyard wines display balance, texture and a unique minerality.
2012 | Gladstone | Sauvignon Blanc
Passionfruit, lemons & limes. Ripe fruit & nettles, bright acidity, chalky minerality
27 | Marlborough & Wairarapa
Greywacke is the exciting solo venture of Kevin Judd, who was the chief winemaker at
Cloudy Bay for 25 vintages and instrumental in the international recognition which New
Zealand Sauvignon Blanc enjoys today. The name ‘Greywacke’ was adopted by Kevin for
his first Marlborough vineyard located in Rapaura in recognition of the high prevalence
of rounded greywacke river stones in the soils there. The debut wine under the Greywacke
label was the 2009 vintage, with this Marlborough Sauvignon Blanc displaying the hallmarks
of Kevin’s famed style: ripe fruit, fine balance, great concentration and superb varietal
intensity. Grapes come from prime, low yielding vineyard sites in and around Marlborough’s
Southern Valleys (Brancott and Ben Morven), and are vinified using ‘non-interventionist’
techniques. His range also includes a Wild Sauvignon Blanc, Pinot Noir, and Chardonnay.
2013 | Greywacke | Sauvignon Blanc
Potent medley of melon, blackcurrant & delicate citrus blossom. Tropical fruit
flavours, herbal infusions, finishing zesty
2012 | Greywacke | Wild Ferment | Sauvignon Blanc
Intricate & textural, musky peach, gentle citrus-blossom notes, lime cordial, herbs
& saffron. Crisp & flinty dryness
2011 | Greywacke | Chardonnay
Fragrant clementine orange, fresh limes & honeyed floral sweetness, rich almond
butter, flinty, mealy savouriness
2012 | Greywacke | Pinot Noir
Loaded black plums, boysenberries & redcurants, cinnamon & cloves. Distinctly
smoky, rich & fresh
Marlborough | 28
Based in Central Otago, Kalex Wines produces beautifully made, low volume boutique wines
from small parcels of premium grapes. Specialising in Pinot Noir and Riesling, Kalex also love
to dabble in anything interesting. Winemaker Theo Coles adheres to minimal interference
within the winery which, along with his philosophy of using native yeasts, low sulphur and
no fining or filtration where possible, results in wines which show a great sense of place.
Owner Alex Kaufman is a businessman, entrepreneur and survivor. Orphaned during the
holocaust at the age of 15, he escaped a concentration camp in Poland and after several
years of surviving with only the clothes on his back, Alex managed to jump aboard a boat
to the US. Pretending to be a baker aboard the ship, he eventually arrived in America and
found himself washing lab dishware for Hatco, a large chemical company. After 12 years
there and at the age of 38, Alex became the president of the company. In 2007, Alex sold his
company and now he has retired believes Kalex will provide another great legacy for his family.
2011 | Kalex | Brut Pinot Noir Rosé
Redcurrant colour; fine bead, spiced wild strawberries, creamy brioche palate,
deliciously textural
2014 | Alex K | Sauvignon Blanc | Marlborough
Bright nettles, melon & citrus captured in a racy, fresh Sauvignon Blanc
2013 | Kalex | Riesling
Lemon zest & mineral aromas, luscious lemon curd palate, mountain strawberry
finishing crisp & dry palate
2013 | Kalex | Pisa Terrace | Riesling
Lemon zest & curd, hints of wild strawberry, crisp dry palate. Structured core fruits,
fresh acidity
2011 | Kalex | Pinot Gris
Smoky mineral notes, honeyed fruits & hints of bacon fat. Oily & textural, floral fruit
flavours, balanced with savoury, mineral finish
2013 | Alex K | Pinot Noir | Canterbury
Soft style, plentiful mix of red & dark berries, subtle spice, bright finish
2013 | Kalex | Pinot Noir
Bright dark fruits, remaining balanced, hints of hot river stones, firm tannins,
spicy pepper
29 | Central Otago
Kim and Erica Crawford established Kim Crawford Wines at the end of 1996 - which was one of
New Zealand’s first ‘virtual wineries’. Grapes were sourced from contract growers, whilst the wine
was made using other wineries’ facilities with sales; marketing and administration run from their
central Auckland home. However, things have now seen Kim sell the company to Constellation
in 2005 and has since handed the winemaking reins over to the Constellation winemaking team
led by chief winemaker Anthony Walkenhorst. Despite Kim Crawford no longer being involved
with these wines, the current winemakers continue the classic Crawford philosophy and style.
Control over grape supply has always been essential for this range and Constellation continues
to maintain good contacts with growers in the region, ensuring consistency of quality and style.
2013 | Kim Crawford | Spitfire | Sauvignon Blanc
Lemon meringue pie, sweet passionfruit, tropical fruits, crushed tomato leaf. Crisp
acidity, lingering finish
2013 | Kim Crawford | Pansy! | Rosé | Hawke’s Bay
Soft & luscious, richly fruited with hints of watermelon & strawberry
The story of the Brajkovich family and Kumeu River Wines is one that parallels the rise of
the New Zealand wine industry. From the pioneering days, to the establishment of the New
Zealand wine trade and to today, the Brajkovich family have played a key role and been
internationally recognised as producing world class wine. The Brajkovich family continue to
harvest their grapes at Kumeu and refine their winemaking skills there. They are nationally
known as a founding family of the New Zealand wine industry, and the current generation
have a well-earned reputation internationally for producing world class Chardonnay. Kumeu
River has some of the most qualified, experienced, and dedicated staff in this industry.
2011 | Kumeu River | Pinot Gris
Elegant with hints of citrus, grapefruit, musk & apricot. Restrained mineralality,
fresh acidity
2011 | Kumeu River | Mate’s | Chardonnay
Delicate distinctive aromas of pear and citrus. The mouth-filling texture and length
of flavour indicate this wine will age well
Marlborough & Auckland | 30
Ross and Barbara Lawson founded Lawson’s Dry Hills in 1992. After they had been growing
grapes on their Alabama Road vineyard since 1980, they decided to start producing their
own range of wines and their first vintage included the Gewürztraminer grown here.
Initially just fifteen tonnes of grapes were used and managed by Ross from the old red tin
shed on the property, which is still standing and forms part of the winery cellar door today.
Sadly Ross passed away in February 2009 and the company is now run by Barbara Lawson
and her General Manager Sion Barnsley. Their Gewürztraminer has gone on to be
recognised as one of New Zealand’s finest and has firmly established Lawson’s Dry Hills
on the national and international wine stage. Other grape plantings soon followed and the
company now produces a benchmark range of Marlborough wines, which includes Sauvignon
Blanc, Riesling, Chardonnay, Pinot Gris and Pinot Noir as well as Gewürztraminer. All the
grapes are sourced from Marlborough’s Wairau, Waihopai, Omaka and Awatere valleys.
2013 | Lawson’s Dry Hills | Sauvignon Blanc
Bright passionfruit, grapefruit & tropical aromas, balance & concentration, the finish
offers fresh acidity
2012 | Lawson’s Dry Hills | Gewürztraminer
Musk, lemon blossom, rose & tropical fruits. Rich round palate with great intensity
& fine balance
Mahi, meaning ‘our work, our craft’, began in 2001 as a new venture for winemaker Brian
Bicknell and his wife Nicola. With a strong focus on single-vineyard wines from Marlborough,
the idea has been to promote the individuality of the various vineyards, their soils and their
aspects. The wines of Mahi are predominantly hand-picked, whole-cluster pressed and
fermented with wild yeasts, encouraging wines of texture, mouth-feel and depth. The current
range includes Sauvignon Blanc, Chardonnay, Gewürztraminer, Pinot Gris and Pinot Noir.
2011 | Mahi | Twin Valleys | Chardonnay
Well rounded, rich & textural palate, ripe peach & nutty oak. Creaminess with a long finish
31 | Marlborough
Main Divide is the local name for the mighty range of the Southern Alps which form the
backbone of Te Wai Pounamu (the South Island of New Zealand). The wines are produced
by the Donaldson Family at Pegasus Bay Winery in the Waipara Valley of North Canterbury.
This outstanding range of wines is made from fruit sourced from growers around the valley,
selected for their ability to express unique regional and varietal characters. Where possible,
the Donaldson family work with growers that allow them to have significant input into the
management of the viticulture and they generally contract whole vineyards, giving them
control over crop levels to ensure the highest standard possible for fruit concentration and
ripeness. Natural methods typify their approach, along with as little intervention as possible
at all stages from vine to bottle. The family believes in sustainable viticultural management,
minimal handling of fruit during processing and gentle pressing and clarification
by settling. “We aspire to capture the unique flavours of the vineyard in our wine.”
2013 | Main Divide | Sauvignon Blanc
Passionfruit, gooseberries, lime zest & ripe cantaloupe, marjoram & thyme.
Medium weight
2012 | Main Divide | Pinot Gris
Pears, tropical fruit & guava, layers of complexity, fleshy & unctuous with a core of
tangy minerality & acidity which draws length
2011 | Main Divide | Pinot Noir
Bright ruby. Black cherries, blackberries & raspberries, vanilla pod & dark chocolate.
Zesty fruitiness & spice, supple body
2010 | Main Divide | Merlot, Cabernet Sauvignon, Cabernet Franc
Berries & purple plums, mid-palate generosity & richness. The Cabernets (Sauvignon
& Franc) give wild blackcurrant streak & backbone
Canterbury | 32
Located at the eastern end of Waiheke Island, Man O’ War boasts a pristine and breathtaking
spread of coastal hillsides with high cliffs and stunning beaches. This rugged coastline was
‘discovered’ in 1769 by Captain James Cook, and today Man O’ War takes responsibility for
maintaining its beauty and integrity for future generations. Grapes were first introduced to
Man O’ War in 1993, with a firm belief that world class wines could be produced there. Since
then the team has carefully selected and developed 76 individual pockets of hillside, each
chosen for the unique and exceptional qualities they bring to the wines. Today 150 acres of
vines are strategically placed around Man O’ War’s 4,500 acres. Meticulous design ensures
that the distinct soil profile and microclimate of each block is used to best advantage, with
different rootstocks, clones and planting densities selected to match the specific terroir on offer.
2009 | Man O’ War | Tulia | Chardonnay
Delicate florals, honey & tropical fruit. Complex toasty aromas of nuts, mouthfilling
flavours of stonefruit, racy acidity
2011 | Man O’ War | Valhalla | Chadonnay
Toasty complexity, ripe stonefruit, focused fresh acidity & nice fruit tannin,
crunchy, fresh & vibrant
2010 | Man O’ War | Dreadnought | Syrah
Ripe fruit, blueberries & black pepper, elegant supple fruit, vibrant acidity, fine
grained tannins, stylish & finely balanced
2010 | Man O’ War | Ironclad | Cabernet Franc, Merlot, Cabernet Sauvignon,
Malbec, Petit Verdot
Cassis driven, huge complexity of both blue & black fruits, crushed stone,
chalk & wild thyme
33 | Auckland
James and Annie Millton established Millton Vineyards & Winery in 1984. Their
four individual vineyards are on the North Island’s East Coast, in Gisborne. A
small family artisan winegrower, Millton was the first producer in New Zealand to
gain Bio-Gro certification for organic wine production in 1989. Having practiced
traditional methods of cultivation and production centred on biodynamic principles
since inception, Millton gained the biodynamic certification Demeter in 2009.
Millton has three distinct brands: Clos de Ste. Anne, Millton Single Vineyard Estate and
Crazy by Nature. All wines are grown, produced and bottled on the property. The Clos de
Ste. Anne wines are crafted from small volumes of ultra-premium Chardonnay, Pinot Noir,
Viognier and Syrah grown on the steep hillside slopes of the ‘grand cru’ Domaine Clos
de Ste. Anne. Further down the hillside on the valley floor are ‘premier cru’ plantings of
Chenin Blanc, Viognier, Chardonnay, Riesling and Gewürztraminer, all of which go into
the Millton Single Vineyard Estate wines. Millton’s “village” wine label ‘Crazy by Nature’
celebrates the fun side of going against conventional production and offers a Chardonnay, Dry
Flint Chenin Blanc and an award winning red blend of Malbec, Syrah and Viognier named
Cosmo Red. In 2012, Her Majesty The Queen awarded James the Insignia of Member of
the New Zealand Order of Merit in June 2012 for his services to the wine industry. Following
this, in 2013, James and Annie were named New Winegrower Personalities of the Year.
2013 | Millton | Riverpoint | Gewürztraminer
Delicately balanced, floral aromas, fuelled by fresh apricots, striking acidity, a long
delicious length
2013 | Millton | Te Arai Vineyard | Chenin Blanc
Fresh lime zest, fragrant gardenias, taut & vibrant. Fine wool & bush honey, cumquat,
ripe bouche pear, tingling aftertaste
2012 | Millton | Riverpoint | Viognier
Poached pear, warm croissant, spicy sappy appeal. Floral edge, delicate fruit, fine
minerality & fresh acidity
2013 | Millton | La Cote | Pinot Noir
Bright, expressive. Dark cherry, juniper berry, subtle hint of roses. Savoury
nuance & svelte palate
Gisborne | 34
‘Offspring’ in Maori, MOMO reflects its heritage as part of the Seresin family - wines
grown naturally to express the land from which they come. MOMO wines are made
using grapes from Seresin’s three biodynamic vineyards and, for the Sauvignon Blanc,
organic fruit is also selected from a dedicated grower’s vineyard. Organic and in keeping
with Seresin principles and standards, the MOMO wines are made in a fresh and
approachable style, yet are still traditionally-crafted to be true to variety and to their origins.
2014 | MOMO | Sauvignon Blanc
Tropical fruit, ripe pear & herbaceous edge. Textural & rich palate, crisp & dry finish
2012 | MOMO | Pinot Noir
Herbal & dark fruit. Focused palate layered over smoky oak & fine tannins
Since starting in 1991, Mountford Estate focused on producing premium Chardonnay
and Pinot Noir. In 2007, Kathryn Ryan and Kees Zeestraten bought the estate and
have continued this legacy while expanding to plant Riesling as well. The vineyards are
located in the Waipara region of North Canterbury and the Mountford vineyard grows
on an area of land dubbed ‘The Golden Mile’. The terroir of this particular region is a
near perfect combination of heat, light and soil (clay over marl with limestone deposits).
Although, Mountford Estate is not certified, huge importance is placed on practising
biodynamic methods in the vineyard. In Kathryn and Kees believe that it is about more than
just “being green” - it is about respect from the moment a young vine is placed into the
earth right through to winemaking practices. The highly esteemed Mountford Estate wines
have great elegance and finesse and they regularly win accolades and medals worldwide
2010 | Mountford | Pure | Riesling
Lime cordial & pear blossom, sun-ripened peaches & apricots. Long & crisp,
honeysuckle kick
2009 | Mountford | Chardonnay
Savoury edge - remaining bright. Citrus, apples, nutty, flinty & toasty notes, complex,
well integrated & full-bodied
2009 | Mountford | Village | Pinot Noir
Savoury, earthy & mineral notes, soft red fruits lead to a full bodied powerfully
finished wine
35 | Marlborough & Canterbury
Mt. Beautiful Wines from North Canterbury reflects owners David and Leigh Teece’s
passion for New Zealand. By producing elegant, certified-sustainable, estate-grown wines,
they have found a way to encapsulate in bottle the climate and the richness of the land.
Mt Beautiful is uncompromising in quality and faithful to the terroir. As pioneers of the
North Canterbury region, David and Leigh were looking to invest in David’s homeland
in a way that would allow expression of their passion for farm-to-table food and wine.
By creating Mt. Beautiful Wines and adopting certified-sustainable practices, they are
able to be dedicated guardians of the land and good stewards of New Zealand’s heritage.
Mt. Beautiful lies in the heart of North Canterbury. The Kaikoura Seaward Mountains
and Wairau River borders them to the north. The vineyard rests under its namesake, Mt.
Beautiful, which crowns the coastal range to the east, and protects the vineyards from the
ocean winds. The Sauvignon Blanc reaches through the herbaceous spectrum to carry
flavours of tropical fruits; and the Pinot Noir is soft, juicy, and inviting with a hint of cherry.
2013 | Mt Beautiful | Sauvignon Blanc
Decadent tropical flavours, creamy mid-palate, crisp finish with bright minerality
2013 | Mt Beautiful | Pinot Noir
Subtle fragrances, black cherries & violets expressive ripe bramble fruit & subtle tannins
Canterbury | 36
Mt Difficulty Wines now owns some of the oldest vineyards in the Bannockburn subregion of Central Otago in New Zealand’s rugged South Island. The vine age gives the
wines, particularly the Pinot Noirs, extra complexity and concentration. The Mt Difficulty
brand started in 1998 with a very small production of Pinot Noir and Chardonnay, made
by Grant Taylor of Gibbston Valley Wines (now of Valli Wines). The Air New Zealand
Wine Awards in 1999 put Mt Difficulty on the map, with the 1998 Pinot Noir winning a
gold medal and the Chardonnay, silver. The vintage release in October 2001 marked a
progression for Mt Difficulty Wines, with several Single Vineyard wines being seen for the
first time. The next major change to the portfolio happened in 2004, when their second label
Roaring Meg was launched. The first release consisted of a Pinot Noir and a Merlot from
the 2003 vintage, with Pinot Gris and Sauvignon Blanc following on a few years later. The
fruit driven, early drinking style of the Roaring Meg wines struck a chord with the market
and the brand has been the main source of growth for Mt Difficulty Wines since 2007.
2013 | Mt Difficulty | Roaring Meg | Pinot Gris
Off-dry. Stonefruit, melon, passionfruit edge, succulent & well textured
2012 | Mt Difficulty | Bannockburn | Rosé
Dark, soft & savoury red fruits of the forest. Richly textured, clean bright finish
2012 | Mt Difficulty | Bannockburn | Pinot Noir
Perfumed aromatics, dark red & black fruits of the forest, striking precision & elegant
tannin structure, plush dense fruits
37 | Central Otago
Nautilus Estate, established in 1985, is a small, family-owned winery in the cool climate
wine region of Marlborough. It is one of the few in the region that has remained under
the same family ownership for over thirty vintages. Winemaker Clive Jones joined Nautilus
in August 1998, having previously worked as an industrial chemist before undertaking a
second degree in wine science from Charles Sturt University in Australia. He then spent six
years at Selaks Wines in Auckland before making the change to Nautilus Estate. During his
time at Nautilus, Clive has overseen the Nautilus Pinot Noir programme from its inception,
including the planting of modern, low yielding, premium Dijon clones and the design of
a dedicated, gravity-flow Pinot Noir winery that was built in 2000, and was the first of its
kind in the Southern Hemisphere. Clive is equally passionate about the other varietals at
Nautilus and designed the Nautilus White Wine Cellar in 2006 with Marlborough’s flagship
white varietal, Sauvignon Blanc, along with environmental considerations, firmly in mind.
This dedication has been rewarded by numerous accolades and trophies over the years.
NV | Nautilus Estate | Classic Cuvée
Autolysis characters, well rounded, balanced & generous tropical fruit
2013 | Nautilus Estate | Grüner Veltliner
Citrus peel, dried herbs & spicy notes. Dry, crunchy, mineral texture
2013 | Nautilus Estate | Chardonnay
Nectarines, preserved lemons, crème brûlée & wholegrain. Integrated oak, intense
depth of flavour, refreshingly long finish
2011 | Nautilus Estate | Pinot Noir
Dark ruby, fragrant & enticing aromas of pomegranate, star anise & cardamom.
Medium bodied & fine grained tannins
Marlborough | 38
Neudorf Vineyards is considered one of New Zealand’s treasured Chardonnay and Pinot
Noir Producers. Planted by Tim and Judy Finn in 1978, the vineyard is based on gravelly
soils of an ancient river system. The area’s gentle climate, combined with Neudorf ’s non
interventionist winemaking, produce wines of clarity and distinction. Winemaker Todd
Stevens follows structure and texture over flavour and in the Moutere vineyard viticulturalist
Richard Flatman follows an organic regime with intense hand work. The 35 hectares under
vine are hand thinned, leaf plucked and hand picked. Chardonnay, Pinot Noir, Sauvignon
Blanc (partially matured in neutral oak), Riesling and Pinot Gris make up Neudorf ’s cellar list.
2013 | Neudorf Vineyards | Sauvignon Blanc
Ripe, rich & juicy. Frangipani, passionfruit & florals, complex long mineral,
structured finish
2012 | Neudorf Vineyards | Chardonnay
Succulent & persistent. Mouth-watering blend of mineral characters, apple & lemon,
subtle bran & roasted nuts
2012 | Neudorf Vineyards | Moutere | Chardonnay
Core mineral strength. Rich, firm & finishing with refreshing acidity. Grapefruit pith,
white peaches, biscuits & fresh hazelnuts
2012 | Neudorf Vineyards | Tom’s Block | Pinot Noir
Berries, toasted wood & hay. Intensely concentrated entwined with silky tannins &
phenomenal balance
2011 | Neudorf Vineyards | Moutere | Pinot Noir
Powerful fruit, dense but youthful, black doris plums, spicy finish. Savoury, earthy
nuance, delicate spice & florals
39 | Nelson
Palliser Estate in Martinborough is a boutique vineyard with an international outlook. For
over two decades their people have been carefully looking after their little corner of New
Zealand, producing quality wine for the world to enjoy. Palliser Estate is well established
as a leading winery in the ultra premium grape-growing region of Martinborough. The
company’s first vineyards were planted in 1984 and the wines being produced now reflect
the characters being developed from these older vines. Palliser Estate offers high-quality
wines under the Palliser Estate and Pencarrow labels. The premium Estate range has a
well-established reputation both within the New Zealand and international markets. The
Pencarrow range offers quality, varietal wines with immediate appeal. The team manages
the whole winemaking process on the estate, to produce wine that consistently tastes great.
2013 | Palliser Estate | Pencarrow | Sauvignon Blanc
Aromatic tropical & gooseberry, bright lacy acidity. Refined & lively with
concentration & minerality
2013 | Palliser Estate | Sauvignon Blanc
Dry, medium-bodied, elegantly proportioned, bright & juicy, white stonefruits,
gooseberries & fresh herbs
2012 | Palliser Estate | Riesling
Intense lightly sweet lemon & lime, racy acidity, garden fresh
2013 | Palliser Estate | Pencarrow | Chardonnay
Pure, fresh yellow stonefruits, subtle nuances of nutty oak, flinty lees elements.
Medium bodied, lively & acid drive
2012 | Palliser Estate | Pencarrow | Pinot Noir
Dark berry & bright spiced plum fruits, herb & liquorice interest. Lively acidity &
good backbone
2013 | Palliser Estate | Pinot Noir
Medium body, deeply packed core, ripe plum & Asian spices, liquorice & savoury,
dark herb notes. Oak spice & toast elements
Wairarapa | 40
Pegasus Bay was established by the Donaldson family, pioneers of the Canterbury wine
industry. Professor Ivan Donaldson, a consultant neurologist, planted one of the region’s
first vineyards in the mid 1970’s. Ivan quickly saw the huge potential for grape growing in
the region and in 1985 established what is now Pegasus Bay’s home vineyard with his wife
Christine and their four sons in the Waipara Valley of North Canterbury. Three of their
four sons are now part of the business. Matthew, their eldest son is the Winemaker. Their
youngest son Paul is General Manager while another son Edward is Marketing Manager.
Along with his wife Belinda, Edward also runs the highly acclaimed winery restaurant
which has been named New Zealand’s top winery restaurant for 5 consecutive years in the
Cuisine Magazine NZ Restaurant of the Year Awards. The estate’s primary focus is Pinot
Noir and Riesling. The home vineyard was planted on the north facing terraces of the
Waipara Valley on free draining river gravels. The site is ultra low yielding and produces fruit
of rare concentration. Structure and texture are hallmarks of the estate’s highly individual
wines. The home vineyard is now 30 years old and the fruit is exclusively sourced from here.
2012 | Pegasus Bay | Sauvignon Sémillon
Vibrant bouquet, passionfruit, rockmelon, limes, gooseberries & crushed thyme,
savoury complexity. Fresh, crisp & lively
2011 | Pegasus Bay | Riesling
Bright lemon, peaches, nectarines, apricots & guavas. Concentrated yet powerful,
spine of tingling acidity
2011 | Pegasus Bay | Bel Canto | Riesling
Lemons, limes, apples & nectarines, hints of passionfruit. Rich & powerful,
backbone of minerality & crisp acidity. Cellar 5+ years
2012 |Pegasus Bay | Aria | Late Harvest Riesling
Peach & nectarine, limes, mandarins, cantaloupe melons & honeycomb, root ginger.
Lively core, crisp acidity & lusciousness
2011 |Pegasus Bay | Finale | Late Harvest Sémillon
Warm & golden. Ripe Sémillon, clean noble botrytis. Generous bouquet, peaches,
apricots, comb honey, nougat, marzipan & toasted almonds
41 | Canterbury
Mike and Claudia Weersing came to New Zealand in 1996, when Mike began making wine
with Tim and Judy Finn at Neudorf Vineyards in Nelson. After a long and intensive search to
find a site for their own vineyard, they purchased a farm in the Pyramid Valley, near Waikari in
North Canterbury, in 2000. The home vineyard was established according to rules that Mike
grew to respect and inherently to trust during his time studying and working in Burgundy:
Pinot Noir and Chardonnay have been planted on clay-limestone soils on scarp slopes, at a
density of 10,000-12,000 vines per hectare. The vineyard has been biodynamically managed
from inception. Each block is planted to reflect a specific soil type hence the somewhat irregular
looking blocks. In total they have only 2.2 hectares planted in four separate blocks. The differences
you can taste reflects the soil and climatic differences between each block. The team vinifies
each block and variety separately but identically in a mixture of old oak and clay amphorae
so the outside influences on the grape are minimised. The blocks themselves were named by
Claudia after the weed varieties predominant in each, which also reflect the different soil.
2011 | Pyramid Valley | Kerner Estate | Pinot Blanc | Marlborough
Rosehip, peach/nectarine, bright pomegranate nose. Fine & ripe phenolics, charming
2011 | Pyramid Valley | Lion’s Tooth | Chardonnay
Youthful, brioche, flowers & ripe citrus, like mandarin. Fleshy, toasty (though no
new oak) broad but bright
2009 | Pyramid Valley | Angel Flower | Pinot Noir
Biodynamic, rich mushroom characteristics, earthy nuance, intense berries &
layers of coffee, spice
2011 | Pyramid Valley | Rose | Late Harvest Riesling
Pungent dried fruit (quince, apricot) dried ginger, coriander & fennel seeds. Exciting
& exotic, lemongrass & wild honey, refreshing length
Canterbury | 42
Rimapere means five arrows in Maori and refers to the Rothschild family emblem which
symbolises the five brothers who forged this dynasty of entrepreneurs and were the sons of
Mayer Amschel Rothschild. The vineyards are ideally situated in the prestigious Rapaura sites,
in the heart of Marlborough. The cool climate of this area is perfect
their typical lemon and grapefruit flavors together with crisp acidity.
2013 | Rimapere | Sauvignon Blanc
Pale yellow, intense lemon, grapefruit & mineral notes. Great balance & freshness, good
A complete farm entity, Rippon is a unique and distinct parcel of land on the shore of
Lake Wanaka which, for over a hundred years, has been cared for by successive generations
of the Mills family. Granted a moment of custodianship, the primary interest of all who
work and live at Rippon is to do justice to this remarkable piece of land. Biodynamic
farming and no irrigation help the vine drive energy into its seed and issue raw material
that is capable of fostering wines that are true to their place. Rippon’s outstanding
wines include their Riesling, Gewürztraminer, Sauvignon Blanc and Pinot Noir.
2012 | Rippon | Sauvignon Blanc
Gooseberry & lime aromas, lean & lively white currant, textural richness, complex,
long dry mineral finish
2012 | Rippon | Riesling
Expressive & bright, intense bountiful jasmine & peach blossom, lime focused, crisp
acidity balances with sweetness
2011 | Rippon | Gewürztraminer
Pronounced lychees, melon & apricots, spicy background nuance, medium bodied,
high balanced acid, concentrated tropical fruit
2011 | Rippon | Pinot Noir
Texture is voluptuous, gentle tannins, outstanding complexity. Dark berries, cherries
& floral aromas
43 | Marlborough & Central Otago
In their search for the perfect terroir and conditions for viticulture, especially for Pinot
Noir, Kai Schubert and Marion Deimling travelled the world. The voyage for these
graduates of Viticulture and Oenology at Germany’s University in Geisenheim, took
them to wine regions in France & Germany, Oregon & California, South America and
Australia. In New Zealand their quest finally ended and they settled in Martinborough in
the Wairarapa Valley and founded Schubert Wines; a unique place producing low yields
in the vineyards with excellent quality grapes. This all results in internationally award
winning wines of intense and complex character which are exported to 36 countries.
2012 | Schubert | Tribianco | Chardonnay, Pinot Gris & Müller Thurgau £24.90
Cantaloupe melon, peach, yeasty & nutty aromas. Zesty mandarins, wild flowers,
spice & toasty oak. Full bodied, creamy texture
2007 | Schubert | Syrah
Vibrant black fruits, white pepper & nutmeg, soft tannins, good acidity, herbs,
dark fruits & black olives
The Seifried story began in 1973 when Austrian born Hermann Seifried and his New Zealand
wife Agnes had a dream of making wines in New Zealand’s sunshine capital - Nelson. From
very small and modest beginnings when Hermann and Agnes grafted the vines late into the
night, to today when all three Seifried ‘children’ have returned home to play their part in
growing the family business, Seifried Estate is a company devoted to sustainable winegrowing
and producing the very best Nelson has to offer. The Seifried portfolio is broad and varied.
Nelson is a region that offers amazing diversity in the vineyards with many styles and grape
varieties doing consistently very well here – and as they say, variety really is the spice of
life! Look out for our Sauvignon Blanc, Pinot Gris, Riesling, Gewürztraminer, Chardonnay,
Pinot Noir and Syrah – and with just a few rows of the Austrian classics, Grüner Veltliner
and Zweigelt, and Würzer, a German aromatic, there certainly is plenty to choose from.
2014 | Seifried | Aotea | Sauvignon Blanc
Racey, pungent & alive. Nettle, passionfruit & mineral aromas define. Mineral
slate acidity leaves a lingering impression
2013 | Seifried | Grüner Veltliner
Delicate floral & slate aromas, soft, pear & white pepper notes. Fine textured
phenolics define the long palate
Wairarapa & Nelson | 44
At the entrance to the Seresin vineyard is a stone bearing a handprint – a symbol both of the
individual and of creative endeavor; it represents the Seresin philosophy to work by hand,
to work traditionally and with natural elements and to elicit true Marlborough character in
their wines and olive oils. Organics was a founding principle of Seresin Estate when it began
in 1992, initiated by owner Michael Seresin. Now, 20 years later, the entire estate is farmed
biodynamically, encompassing not only vineyards but also the olive groves, fruit trees, native
vegetation, pastoral land and vegetable gardens. At Seresin, they believe that quality wines and
oils begin with healthy plants that are able to fully express the soil and environment in which they
grow – and they believe that the use of organic and biodynamic techniques and philosophies
enables plants to achieve this healthy, balanced state. All the fruit is hand-picked and handsorted before being whole-bunch pressed. The wines are naturally fermented, using wild
yeasts indigenous to the winery, to give greater interest and individuality to the finished wines.
2013 | Seresin | Sauvignon Blanc
Intense gooseberry & elderflower, firm & complex texture, zesty acidity
2012 | Seresin | Memento | Riesling
Floral & chalky, hints of beeswax. Rich & concentrated dried peaches, lemon &
honey. Extremes of sweetness & acidity
2012 | Seresin | Reserve | Chardonnay
Concentrated & poised. Broad mouth feel, generous acidity. Layered & complex
ending in a hint of gun smoke
2011 | Seresin | Leah | Pinot Noir
Savoury, spicy & earthy. Plum, berry & herbal notes. Focused & concentrated, soft
tannins, succulent fruits
2011 | Seresin | Rachel | Pinot Noir
Black cherry, truffle & chocolate. Concentrated & full, savoury, spicy herbal notes.
Fine tannins, delicate yet powerful
45 | Marlborough
Snapper Rock is named after the founder’s secret fishing spot where you can relax, kick back
and let the sound of nature wash over you. Crafting a range of affordable New Zealand
wines that truly express their unique terroir and marine climate from two New Zealand wine
producing regions; Marlborough and Hawke’s Bay. Working with local knowledge from both
regions, two talented New Zealand winemakers David Clouston from Marlborough and
Hayden Penney from Hawke’s Bay, use fresh fruit driven styles of winemaking, pioneered in the
New World to create wines that reflect the varieties best suited to each region of New Zealand.
2013 | Snapper Rock | Pinot Noir
Succulent, strawberries, raspberries & light red berry fruits. Light bodied, soft &
supple, fine lingering tannins
Staete Landt Estate is set in the Golden Triangle of Rapaura. This is arguably the oldest
and most established appellation of Marlborough, as within this triangle are some of the
vineyards of the founders that took Marlborough Sauvignon Blanc to the world. Staete
Landt produces wines based on the soil profiles of the 24 different parcels of land within the
estate. The 24 single vineyards each provide the distinct flavours and textural components
within the final wine. The old riverbed gravels of the Wairau which form the soils in this
part of Marlborough have proven to be excellent for grape growing. Warm, free draining
soils, riverstones and river deposits form the ideal base for the unique flavours of this terroir.
2012 | Staete Landt | Viognier
Lifted white florals, sweet nectarines, mandarins & pink grapefruit, subtle spices of
cinnamon & nutmeg, subtle oak
2011 | Staete Landt | Josephine | Chardonnay
Elegant peaches & citrus fruits, core minerality, lingering finish, vivacious fruit
2010 | Staete Landt | Syrah
Ripe black cherries & blackberries, white pepper, dark ripe plums & bay leaf,
liquorice character
Marlborough | 46
Stonyridge Vineyard is the ongoing dream of owner Stephen White. In 1981 Stephen returned
to New Zealand after sailing a Whitbread Round the World Yacht Race, skippering yachts in the
Mediterranean and Caribbean, and working at wineries in France, California and Italy. After
extensive climatic research, Stonyridge was discovered as the ideal site to ripen and produce a
world class Bordeaux style red wine. The first Bordeaux vines and olive trees were planted in 1982
with the help of close friends and family. In 1984 Stephen returned to Bordeaux for a final training
period and completed a vintage at Chateau d’Angludet, Cantenac-Margaux under the tutelage
of Peter Sichel. Stephen produced the first vintage at Stonyridge Vineyard in 1985. Two years
later, they made the great 1987 Larose that rocketed Stonyridge to national fame and attracted
international attention – a wine hailed as the greatest red wine ever made in New Zealand.
2009 | Stonyridge | Larose | Cabernet Sauvignon, Malbec, Petit Verdot,
Merlot, Cabernet Franc
Youthful, exudes potential. Bouquet of wildflowers & berries, savoury roast meat,
firm structure promises exceptional potential
Takatu Vineyard and Lodge is the vision of Heather and John Forsman. John is committed
to producing wine of absolute quality, influenced by principles using sustainable
viticulture practices. As an international airline pilot John took up many opportunities
to visit the best vineyards of the world. This firsthand knowledge greatly influenced him
in setting up Takatu vineyard, and has helped to fulfil his long time passion to create his
own wine. An equal amount of energy and attention to detail is given to Heather and
John’s other venture, Takatu Lodge, where they offer a unique experience for guests
to stay on a working vineyard in elegance and great comfort. Heather, the motivating
force behind setting up the lodge, has a diverse background in teaching and marketing.
2013 | Takatu | Poppies | Rosé
Bone dry, citrus acidity, minerality & balance, succulent red fruit, long fresh finish, pleasant
natural acidity
2007 | Takatu | Kawau Bay | Red Blend
Full bodied, attractive, spicy plums, cherries & blackberries, fine tannins & cedary,
cigar box, savoury finish
2010 | Takatu | Red | Merlot, Cabernet Franc, Mabec
Deep & rich, ripe dark berry fruits & black plums. Spicy rich chocolate, abundant
complexity. Silky smooth tannins
47 | Auckland
Te Awa Winery is a special place. The full Maori name given to the site is Te Awa o te atua
which means ‘River of God’, a reference to the mysterious subterranean streams over which it
is situated and from which the wines draw their subtle characteristics. The quality comes from a
deep understanding of the rich diversity of the soils that permeate this small area. Walking the
50 hectare vineyard at Te Awa Winery you will see the vines planted in free draining alluvial soils,
typical of the area. These are the trails of the old Ngaruroro River which meandered through the
region until a huge flood changed its course in 1867. Further along Gimblett Road the soil is all
stone and shingle with little variation. At Te Awa however, the same stone and shingle profile is
interspersed with small patches of sand and silt left behind by the swirling river all those years ago.
Te Awa occupies a prime position in the Gimblett Gravels Wine Growing District, one of the
premium Hawke’s Bay wine growing sites. Warm temperatures, low rainfall and the permeability
of the soils creates an almost paradoxical blend of consistency and complexity. The region has
produced some of New Zealand’s most sought after Cabernet, Merlot, Syrah and Chardonnay.
2012 | Te Awa | Left Field | Chardonnay
Nectarine, peach, pineapple & ripe citrus. Star anise, exotic spice, subtle, biscuity
oak. Bright & lively acidity
Established in 1896, Te Mata Estate remains family owned, producing internationally
recognised wines exclusively from its Hawke’s Bay vineyards. Under the direction of
John Buck, Te Mata Estate has, over nearly 30 years, produced a stunning array of red
and white wines, including famous labels such as Coleraine, Awatea Cabernets/Merlot,
Bullnose Syrah, Elston Chardonnay, Cape Crest Sauvignon Blanc and Zara Viognier.
In 2012 Te Mata Estate launched Estate Vineyards, a collection sourced exclusively
from their own vineyards and blended to represent the best qualities of their variety.
2011 | Te Mata | Zara | Viognier
Pure vanilla, honeysuckle, jasmine & orange blossom. Soft & ripe cinnamon,
comb honey, apricot & mandarin flavours
2014 | Te Mata | Gamay Noir
Vivid crimson, dark roses, cherry liqueur, crushed raspberry & wild strawberry.
Refreshingly ripe & juicy
Auckland & Hawke’s Bay | 48
Te Whare Ra (pronounced Te Faré Rha) is a small vineyard and winery located in Renwick, a
sub-region in the heart of Marlborough’s wine growing region, owned by winemakers Anna and
Jason Flowerday. Te Whare Ra was first started by Allen and Joyce Hogan in 1979 when they
planted vines on a small block of land in Renwick. Allen’s reputation for making outstanding
aromatics grew and is what TWR has become known for. His foresight and knowledge has
helped TWR be where they are today - the oldest boutique winery in Marlborough. Anna and
Jason appeared on the scene in 2003, fresh from working as winemakers in Australia and looking
for a place to call their own. What impressed them most about Marlborough - apart from its
stunning scenery - is the climate, which is not only perfect for making great wine, it is also wellsuited to a number of different varieties. Anna and Jason wanted somewhere that was small
enough for the two of them, but on a scale that would show that they are very serious about
what they are doing. Winemaking is in their blood; both of their families have been involved
in the industry for a number of generations and they have never wanted to do anything else.
2014 | Te Whare Ra | Sauvignon Blanc
Fine & soft, elegant style. Vibrant citrus & delicate savoury complexity. Juicy & outgoing
2011 | Te Whare Ra | Gewürztraminer
Subtle sweetness, balanced fruit weight, acidity & structure. Cloves, lime, peach &
creaming soda, seductive texture
2011 | Te Whare Ra | Pinot Noir
Ripe strawberry & cherry, mocha, violets, spice & complex savoury undertones.
Finely textured, silky tannins
49 | Marlborough
Terra Sancta is a small, beautiful vineyard located on Felton Road, Bannockburn, Central
Otago. Owners Mark and Sarah together with their winemakers, Jen and Jody, their viticulturist,
Len, and their head of customer relations, Smithy, have a focus not just on making thrilling
and memorable wine, but on providing people with great experiences. The name Terra
Sancta means “sacred earth”, or, in modern Kiwi, “special dirt”. The famed Bannockburn
region has long been viewed as very special earth - first by the miners who sluiced the hills
in their search for gold, and now by wine makers and wine drinkers, who believe that the
earth of Bannockburn produces some of the best Pinot Noir in the world. Tucked safely on
a thin tendril of land between the old gold mining hills and ruins behind and the edges of
the brilliant glacial blue of the Kawerau River in front, their wine comes from a spectacular
place. The estate comprises two main areas - the part that borders the river, called Terra, and
the part that runs along Felton Road, named Sancta. The vineyard has over 6,000 trees and
is alive with bees and butterflies, while the earth is covered with the wild thyme that grows so
uniquely in the area. The schist gravels and the wild thyme with its throw of perfume create
a unique experience that is of this particular place. The Terra Sancta estate contains the first
vines planted in Bannockburn, and indeed in the entire Wanaka-Cromwell-Bendigo region.
2012 | Terra Sancta | Estate | Pinot Noir
Layered perfume & velvety fruits. With spice, earth, & exceptionally silky tannins,
the finish is long & layered
Central Otago | 50
It all began when winemaker Theo Coles came across an etching on his travels of a large
gnarly looking ram standing in a field. Theo realised he had all the ingredients for a great
wine label. The ram was defiant, a little savage and looked like a great representation of the
wines he wanted to make in the future. The ram was purchased and framed, then all thoughts
of wine labels were promptly forgotten. Ten years later Theo met Gareth Renowden, the
owner of the Limestone Hills vineyard in the Waipara Gorge. Along with a truffiere, Gareth
had 1000 Pinot Noir vines planted on limestone soil. He wanted help to make some wine,
and after a walk and brief conversation, they agreed to make this wine together. The vineyard
ticked all the boxes, being closely planted, naturally farmed and small. The first vintage of
The Hermit Ram ‘Limestone Hills’ Pinot Noir was made in 2012, all naturally. It had no
additions and was matured in neutral oak hogsheads. As the wine progressed through its
maturation, it began to reveal its true vineyard character. It had an exciting mix of savoury
fruit aromatics and salivating salty acidity. When wondering what to do about a label, Theo
remembered the framed etching of the ram – and The Hermit Ram was born. Today the
fruit comes from tiny, closely planted sites on limestone. The vines are naturally farmed
and the wines made with the minimal amount of additions. Old techniques are employed.
They are wines of depth, complexity, individuality and, most importantly, drinkability.
2013 | The Hermit Ram | Pinot Noir
Bright red fruits, subtle & intriguing layers of fresh herbs, savoury nuances &
minerality. Seductive texture
51 | Central Otago
Winemaker Matt Thomson’s two greatest pursuits in life, wine and kayaking, take him around
the world. As well as working as a winemaking consultant across both hemispheres for a diverse
range of clients, he competes on an international level as a flat-water marathon kayaker. The
Paddler represents these two enduring endeavors. Launching his own label with a Grüner
Veltliner in 2010, The Paddler range has allowed Matt to explore and create wines he’s always
wanted to craft. The 2012 Grüner Veltliner is sourced from close friend and viticulturalist
Malcolm Adams’ vineyard in Rapaura, Marlborough. Fermented 90% in stainless steel and
10% in French oak puncheons, it displays wonderful, pure aromatics and a rich textural finish.
2012 | The Paddler | Grüner Veltliner
Fresh & pure, aromatics of mandarin, white fleshed peach, a touch of spice
Marlborough | 52
Tinpot Hut began in 2003 when Fiona Turner and husband Hamish established their own
50 acre vineyard in the emerging sub-region of Blind River, just south of Marlborough‘s
Awatere Valley - one of the founding properties in the area. The original Tinpot Hut is an
historic mustering hut nestled high in the hills of Marlborough. These huts were used as a
base for the musterers responsible for moving sheep from their summer grazing high ground
to the low paddocks for the winter. This hut symbolises the history of agriculture in the region
and has stood the test of time while the sheep farming heartland has transformed into one
of the world‘s most dynamic wine regions. Fiona is a master in her field with over 15 years
of experience in viticulture, winemaking and wine marketing both in New Zealand and
overseas, which allows her elegant and contemporary wines to evolve. Fiona is supported
by Matt Thomson, a friend and colleague with whom she has worked with for many years.
2014 | Tinpot Hut | Pinot Gris
Spice, pear, stonefruit, brioche notes, freshly cut spring flowers. Medium body &
textural, ripe pear & white peach, spicy nutmeg.
2009 | Tinpot Hut | Syrah
Medium bodied & complex, plum, pepper & cinnamon, slight bacon note on finish
53 | Hawke’s Bay
Since its inception in 1993, partners John Hancock, who has been making wine in New
Zealand for over 35 years, and Robert and Robyn Wilson, owners of The Bleeding Heart and
The Don in London, have made Trinity Hill a byword for quality and consistency. Winemaker
Warren Gibson has been with Trinity Hill since 1997. He is also in charge of the 80 hectares of
vineyard owned by Trinity Hill and knows Hawke’s Bay and the Gimblett Gravels exceptionally
well. The wines reflect this. Warren and his team make wines that reflect the best of what
Hawke’s Bay can produce. The wines have an elegance, balance, drinkability and precision
of flavour that makes them a joy to sell. They also have naturally low alcohols. Trinity Hill
have superb vineyard sites and a philosophy of “Quality rather than Quantity”. Controlled
yields ensure the intensity of flavour and elegant styles for which Trinity Hill is renowned.
2012 | Trinity Hill |Viognier
Pungent citrus blossom, fresh apricot, jasmine. Rich, full & silky texture is the
endearing feature
2013 | Trinity Hill |Chardonnay
Fresh citrus, white flowers & stonefruit. Roast hazelnut, almond & hints of gunflint,
don’t drink too cold
2013 | Trinity Hill |Syrah
Blackberry, spice & pepper. Fruit bomb, complex held with good acid & tannin structure
2010 | Trinity Hill | Homage | Syrah
Powerful, elegant & fragrant. Blackberry & cassis. Liquorice, black pepper & spice.
Concentrated elegance
2012 | Trinity Hill | The Trinity | Merlot, Cabernet Sauvignon,
Cabernet Franc
Leather & plum, spice & red currant characters of Cabernet Franc. Cassis &
backbone provided by Cabernet Sauvignon. Rich, soft ripe tannins
2010 | Trinity Hill | Tempranillo
Attractive brambly, blackberry-like ripe fruits, spicy & exotic complexity. Rich &
textural, salivating soft tannins
2010 | Trinity Hill | Noble | Viognier
Honey & crystallised apricots. Floral citrus & jasmine, luscious & concentrated,
strong dried fruit elements
Hawke’s Bay | 54
Two Paddocks is a small family wine producing business that is dedicated to making great
wine. It was founded in 1993 with modest ambitions and a small vineyard in Gibbston,
Central Otago, New Zealand. At the same time, friend of the family Roger Donaldson
planted the land next door, hence the name Two Paddocks. Sam Neill wanted to produce
a good Pinot Noir that would, at the very least, be enjoyed by family and friends. To their
great surprise, the first vintage in 1997 produced a beautiful Pinot, in spite of a difficult
growing season. 1998 was a more distinguished vintage, and in 1999 they were astounded to
produce a Pinot that was, they thought, world class. Since that original release in 1999, Two
Paddocks has continued to grow and is now producing multiple Pinot Noirs and Rieslings.
2013 | Two Paddocks | Picnic | Riesling
Stonefruit & spice, supple & superbly textured mouth-feel. Great density, perfect acid
balance & lively persistence
2012 | Two Paddocks |Pinot Noir
Redcurrant, spice & wild black exotic fruit aromatics, strongly driven, showing great
texture & elegance
Named after his great-great Grandfather, Giuseppe Valli, an Italian winemaker, Grant
Taylor founded Valli in 1998 with the aim of creating true representations of Otago’s subregions with unflinching intensity and purity. This was also a first for the region – no one
had attempted to capture, let alone master the developing sub-regional plots that have since
begun to unfold as the next exciting chapter in the Otago wine story. Valli, based around the
close-planted estate vineyard in Gibbston, also produces Single Vineyard Pinot Noirs from
Bannockburn and Bendigo, as well as another from Otago’s exciting new sub-region, the
Waitaki Valley. Valli also produces a dry Riesling from 31-year-old vines in the Alexandra basin
and a botrytised Riesling, Dolce Vita, from Lowburn fruit. With holistic attention to detail in
both the vineyard and winery, these wines both reflect and translate the sites they evolve from
2011 | Valli | Old Vine | Riesling
Citrus, apricot scents, crisp & refreshing white peach flavours. Intense minerality
underpines, lifted citrus acidity, good length
2011 | Valli | Gibbston |Pinot Noir
Full bodied, bright red cherries, savoury herbs & floral kick. Balanced oak,
intermingled spice, good structure & tannin
55 | Central Otago
In 1961, at just 21 years of age, George Fistonich leased five acres of land from his
father in Mangere, Auckland and started off with just an acre of vines. He harvested his
first grapes in 1962 and made his first wine under the name Villa Maria. Throughout
the 1960s Villa Maria was a one-man band, with George’s wife, Gail, supporting him in
his venture. He made dry red and white wines, sourcing grapes from the greater Auckland
regions. In the early 1970s he started to employ staff and the company began to expand
rapidly. Today, Villa Maria employs more than 250 permanent staff and exports wine to
over 50 countries worldwide. George Fistonich has spent five decades at the forefront of
the New Zealand wine industry that he helped develop. As an icon of this industry, Villa
Maria is known for bold and industry-changing moves such as moving to 100% screwcap
and the emphasis on sustainable practices in every area of the family-owned company.
2014 | Villa Maria | Lightly Sparkling | Sauvignon Blanc | Marlborough £11.45
Clean & fresh, focussed passionfruit, lime & a touch of herbaceousness, frizzante style
2009 | Villa Maria | Cellar Selection | Syrah | Hawke’s Bay
Blueberry & red plums, delicate pepper. Indian-spice, supple texture, finishing rich,
silky tannins & generous length
2009 | Villa Maria | Gimblett Gravels | Merlot | Hawke’s Bay
Deeply coloured, fragrant red plum, berry fruit & violet aromas, subtle oak.
Intriguing spice & blackberry fruit notes
Auckland | 56
Situated over terraces on the Waipara River valley, downriver of dinosaur and moa fossils and
sheltered by Mounts Grey and Brown, Waipara West is wild and beautiful and ideal for wine.
The different sites and soils give variety and character to the grapes grown. Care is taken to
ensure their excellent condition, with hand-harvesting in autumn and year-round vineyard
care from the permanent team, led by viticulturist Lindsay Hill. In the winery, consultant Jeff
Sinnott and assistant winemaker Sean Houghton take their lead from the fruit to produce the
most distinctive wines possible each year. Waipara West is owned by siblings Paul and Vic Tutton
and their respective spouses Olga Sienko and Lindsay Hill. “The land dictates, and we follow.”
2011 | Waipara West | Riesling
Red delicious apples, honeycomb, beeswax & petrol. Slight sweetness, dry crisp
persistent finish
2009 | Waipara West | Chardonnay
Passionfruit, melons, white peaches & yeasty undertones. Full, slight sweet & soft character
2012 | Waipara West | Ram Paddock | Cabernet Sauvignon,
Cabernet Franc, Merlot
Subtle cassis, suggestion of mocha, understated cedary, cigar box aromas. Sweet
plumy, currant flavours, tannins are fine with grip
The Wild Rock Wine Company is a producer of regionally diverse wines from a
combination of owned, leased and contracted vineyards in Hawke’s Bay, Martinborough,
Marlborough and Central Otago. From the ‘Wild Whites’ (Sauvignon Blanc,
Chardonnay, Pinot Gris, Rose) to the ‘Rich Reds’ (Syrah, Merlot/Malbec) and ‘Just
Pinot’, Wild Rock’s modern, unconstrained and memorable collection of wines speaks
uniquely of New Zealand and showcases some of the country’s best known varietals.
2014 | Wild Rock | The Infamous Goose | Sauvignon Blanc | Marlborough
Vibrant gooseberry & green tea. Citrus & nectarine with refreshing acidity
2012 | Wild Rock | Cupid’s Arrow | Pinot Noir | Central Otago
Ruby red, lifted floral & herbs, pure red cherry fruit. Fine tannins, persistant
lingering finish
57 | Canterbury & Hawke’s Bay
Wooing Tree is a family owned single vineyard site, situated in the heart of Central Otago next
to the town of Cromwell. The 26 ha single vineyard site has 18 ha planted in mainly Pinot Noir
of multiple rootstocks, giving variety and complexity. The site is owned by Stephen and Thea
Farquharson and Stephen’s sister and brother-in-law, Jane and Geoff Bews, who are all from
farming backgrounds and are committed to producing top quality grapes. They came back
to Cromwell to run the vineyard at the end of 2004 in time for their first vintage 2005. Steve
studied viticulture, winemaking, and the WSET Diploma at Plumpton College in the UK,
where Jane also studied viticulture. Their wine is made by award winning winemaker Peter
Bartle and his team. A tree on the land called ‘the Wooing Tree’ had long been a popular place
for locals to woo their lovers. The impending removal of the tree for the vineyard prompted
locals to campaign to save the tree. It turned out it had a special place in locals’ hearts and
there were even stories of people being conceived under the tree. When the family learnt of its
history and local importance, it was decided the tree had to stay and that this was the obvious
name for the vineyard and image for the wine label. Now the tree sits prominently in the middle
of the vineyard and it is becoming a popular place for marriage proposals and weddings.
2013 | Wooing Tree | Blondie | Pinot Noir Rosé
The wine shows delightful aromas of peaches and cream, with red berry, stonefruit and a
hint of honey on the palate
2011 | Wooing Tree | Pinot Noir
Ripe cherries, plums & a hint of spicy complexity. Supple, soft & textural tannins,
good weight & persistence
Central Otago | 58
Our Founders
Ata Rangi
Black Estate
Coopers Creek, Andrew Hendry
Craggy Range Winery
Dog Point Vineyard
Domain Road Vineyard
Domaine Thomson Wines
Folium Vineyard
Framingham Wines
Giesen Wines
Jules Taylor Wines
Kaimira Estate Wines
Kim Crawford
Little Beauty
MANA Marlborough Natural Winegrowers
Matahiwi Estate
Mt Difficulty Wines
Neudorf Vineyards
Pegasus Bay Vineyards
Rippon Vineyard, Nick & Jo Mills
Seifried Estate
Seresin Estate
Snapper Rock Wine
Te Whare Ra Wines
The Family of Twelve
Villa Maria
Wine Nelson
Wooing Tree
A Tribute to Grace Wine Company
B. Horton & NZ Business Women’s Network
Berkmann Wine Cellars
Hallowed Ground
Liberty Wines
Lot Eight, Olive Grove, Martinborough
New Zealand Society (UK)
Ora King Salmon
Red & White Wines Ltd
The Harrow at Little Bedwyn
The Providores & Tapa Room Restaurant
Volcano Coffee Works
Alana & Gavin Bonner
Anthony Swift
Barry Ellis
Ben, Emma & Arthur Broughton
Chris Haynes
CL Wan
Deborah Scott
Diana & Tim Meadows
Dianne Boaden
Dr. Richard Baxter
Edith Ellis, Mum
Gethin & Nikki Pearson
Helen Thornton
Ian Suitters
Jane Rennie & Jeremy Leeming
John Hancock
Karen Bennett
Kath & Pete Maire
Kent & Gaye Gardner
Kim Humble
Laura Wannop
Leo & Natasha Fahey
Liz Lucioni
Margaret Mercer
Marie Barber
Mark Shaffer
Mrs. & Mr. F
Nathan Foote
Neil Hatton
Phil Morton
Philip & Heidi James
Poddar & Sargent
Richard Thomas
Richard Webster
Richie Johnson
Robert Giorgione
Roly Ellis, Dad
Sean & Sophie Spurdle
Sophie Uddin
Stephen Cooper
Susan Taylor
Tania & Anton Bearsley
Terri St Clair
The Batley Lot
Thomas Platt
Tim Hewish
Todd, Alfie & Jessica-May Hallam
Tracey Dynan
Vanessa Sharpe
Warren Adamson & Kate Sweet