• Tasting Notes

    Sauvignon Blanc 2019

    2019

    Regular price
    $28.00
    Sale price
    $28.00
    Unit price
    per 
    / Bottle
    Our version of the classic aromatic Marlborough style of Sauvignon Blanc. Grapes are hand-picked from eight of our own vineyards within the Wairau Valley. Cropped at an average of 7.5 tonnes/hectare (50hl/ha). The fruit is whole bunch pressed, cold settled before fermentation and 3-4 months aging in stainless steel tanks. A portion of this wine is fermented using indigenous yeast. Bottled without fining.
  • Tasting Notes

    Section 94 2013

    2013

    Regular price
    $40.00
    Sale price
    $40.00
    Unit price
    per 
    / Bottle
    A fuller bodied, textural style of Sauvignon Blanc. This single vineyard parcel is situated within the Dog Point Vineyard, using the same low cropping level from vines planted in 1992. Fruit is hand-picked, whole bunch pressed and fermented and aged in older French oak barrels for 18 months. Bottled without fining.
  • Tasting Notes

    Chardonnay 2017

    2017

    Regular price
    $40.00
    Sale price
    $40.00
    Unit price
    per 
    / Bottle
    2/3 Mendoza, 1/3 B95 clones hand-picked from our home vineyard at 5 tonnes/ha (30hl/ha), from vines dating back to 1981. Fruit is whole bunch pressed and transferred directly to French oak barrels (10% new) and left to undergo indigenous primary and secondary malolactic fermentations for 18 months in barrel. Bottled without fining and with only minimal filtration.
  • Tasting Notes

    Pinot Noir 2017

    2017

    Regular price
    $50.00
    Sale price
    $50.00
    Unit price
    per 
    / Bottle
    A bright perfumed, supple expression of Marlborough pinot noir from clay hill slopes. Comprising six different pinot noir clones from vines dating back to 1983. Vines are cropped at 5 tonnes/ha (35hl/ha), hand harvested and hand sorted, prior to de-stemming (25% whole bunch included). The fruit is fermented in small stainless open top fermenters without pumping. Fermentation is conducted by indigenous yeasts over a period of 2-3 weeks prior to pressing into French oak barrels (35% new) for 18 months. Bottled without fining or filtration.