Ideally drink through 2024. Decant 1 hour.

A beautiful garnet red, this Pinot Noir demonstrates an elegance yet flavourful wine that is worthy of the awards it has won. The nose promises ripe cherry, raspberry and strawberry with hints of spiciness and a little vanilla. The palate brings a medium bodied wine with a perfect balance of acid and tannin and layers of complexity that you would expect from such a quality wine. Succulent flavours of strawberry, cherry and raspberry with vanilla and spice notes leave you with a long finish that is a perfect end to what is a very good wine.

Perfect food match for roast chicken, seafood, salmon, tuna and pasta.

Whitehaven’s philosophy on winemaking is quality first and foremost. They look for consistency, intensity and quality while at the same time ensuring elegance in all of their wines. Using a mix of Old World knowledge and New World techniques, Whitehaven developed a reputation based on consistently producing high quality and interesting wines.

This Pinot Noir follows the Whitehaven philosophy with the hand harvested fruit picked and de-stemmed before being soaked for 6 days prior to fermentation. Placed in a mix of new and old French oak, a secondary malolactic fermentation happened in barrel prior to 11 months maturation and then bottling.

Drink now through to 2024. No need to decant before serving.

New Zealand’s Central Otago has earned a global reputation for its Pinot Noirs thanks to the exceptional climate which offers warm sunny summer days and cooler nights. This temperature change helps to preserve freshness and delicate aromatic character in the grapes while allowing the development of rich fruit flavours and aromas.

The Gibbston Valley Pinot Noir is crafted from top quality fruit sourced from the estate’s Gibbston vineyard which provides a fragrant element to the finished wine and the Bendigo vineyards which add structure and depth. The grapes are carefully handpicked to ensure they arrive at the winery in optimum condition and fermented in 18 different batches. Following the fermentation the wine is then aged in oak barrels for 10 months to harmonise the different components and contribute extra complexity.

The result is a finely-balanced Pinot Noir that offers rich floral and red berry aromas which carry through onto the palate. The first sip reveals a refreshing acidity matched by a medium body and intense raspberry, cherry and strawberry flavours seasoned with hints of oak and sweet spice. An ideal wine for enjoying on its own or with light duck salads, charcuterie or cheese.

Drink now through to 2026. No need to decant before serving.

Blank Canvas is fast developing a reputation for unique, handcrafted single vineyard wines which stand out from the pack thanks to their bold personalities and exceptional quality. Founded by Matt and Sophie in 2013, the winery specialises in single vineyard wines which truly push the boundaries of what is possible thanks to the couple’s extensive winemaking expertise and experience across the globe.

Their Blank Canvas Pinot Noir is made with grapes sourced from low-yielding vines in the Waihopai Valley in Marlborough. The couple ferment 50% of the grapes as whole bunches to add extra complexity and structure to the finished wine. This elegant single vineyard wine is then given a delicate touch of oak for 10 months to complement rather than overwhelm the personality of the Pinot Noir.

The result is a remarkably complex and multi-layered Pinot which opens with red cherry, raspberry and dried herb aromas. The palate offers a medium body, bright acidity, and intense red berry flavours which linger long on the tongue. The flavour profile of this stunning Pinot will continue to develop over the next five years or so if aged in ideal cellar conditions.

Drink now through to 2026. No need to decant before serving.

Meaning “dawn sky” or new beginning in New Zealand’s native Maori language, Ata Rangi is today one of the country’s top producers of Pinot Noir thanks to the vision of Clive Paton. Paton started out as a dairy farmer, but in 1980 he had a dramatic career change and began to explore Marlborough’s viticultural potential. Despite a lack of winemaking experience, Paton had read a scientific study comparing Marlborough’s terroir to that found in Burgundy and he set out to learn how to make top quality wines here.

Over the intervening years Paton has honed his winemaking skills to produce sensational Pinot Noir with a worldwide cult following. His Crimson Pinot Noir takes its name from Project Crimson, a charity supporting the saving of two endangered native trees, which is supported by Ata Rangi. The grapes are harvested from the estate’s younger vines which creates a fresh, fruit-forward profile with plenty of bright red cherry fruit.

To showcase the natural character of the Pinot the must is vinified in stainless steel tanks and then matured in oak barrels for 9 months. This adds subtle hints of sweet spice on the palate, gentle tannins, and a silky smooth texture.

Drink now through to 2026. Decant 1 hour before serving.

One of the world’s most southerly wineries, Grasshopper Rock is located in the Central Otagan sub-region of Alexandra where the sunny dry summers and cool nights offer excellent conditions for making premium Pinot Noir.

The winery sources all of their grapes from their 7.8 hectare Earnscleugh vineyard where the north-facing slope and sheltered conditions allow the Pinot Noir to ripen very slowly and develop finesse and elegance. Following vinification the wine is aged in French oak of which 28% is new for 11 months to add delicious toasty notes and additional complexity.

On the nose this sublime Pinot Noir displays black cherries, licorice, redcurrants and hints of thyme which evolve on the palate to crushed jammy plums, raspberries and baking spice. The fine tannins, medium body and fresh acidity give perfect balance and poise and provide the ideal platform for extended cellar ageing.

When you do decide to open this bottle, try serving it alongside herby roast lamb or a dish with a touch of spice like crispy duck pancakes or Chinese-style barbecued pork. Other classic combinations would be a hearty coq au vin, Beef Wellington or a generous charcuterie platter.

Drink now to 2027

Amisfield's single-estate vineyard is situated beneath the stunning Pisa mountain range in the Cromwell Basin in Central Otago, New Zealand. Previously known as Rocky Knoll Vineyard, Amisfield has concentrated on a much more natural way to produce phenomenal wines - minimum intervention during growth of the grapes and making of the wine, and strict yield management combined with hand harvesting . The resulting fruit (and ultimately the wine) delivers concentrated fruit flavours along with complexity and balance that underlines the quality and character of the wine.

Pinot Noir accounts for 60% of the production with the balance made up of Sauvignon Blanc, Pinot Gris and Riesling. A state-of-the-art purpose built winery is the focal point of the vineyard and produces 20,000 -30,000 cases of wine annually.

A beautiful, vibrant ruby in colour, the nose is exciting and promises such delights as raspberries, vanilla, chocolate and leather.

The palate does not disappoint. Cherries, plums and brambles along with just a hint of coffee delights the taste buds with silkiness, finesse and complexity.

The finish is like you have just eaten a fresh plum but lingers very nicely as you would expect from a wine of this quality. In terms of food matches, this Pinot is very versatile and will work well with beef, fish, chicken, cheese and even chocolate.