Drink now through to 2026.
Serve well chilled.

The story of Kumeu River is also the story of an adventurous family who left their small Croatian village in 1937 to create a new life on the other side of the world. At first life wasn’t easy, and Mick and Katé Brajkovich spent years doing backbreaking work for other farmers before they could afford to buy their own winery in Kumeu in 1944.

Today the family winery is looked after by the third generation of Brajkovichs and has gained international recognition for its refined Burgundy-style Chardonnays. Although Kumeu River is one of New Zealand’s most northerly wine regions, thanks to the cooling influence of the nearby Pacific Ocean and Tasman Sea conditions are perfect for producing vibrant, aromatic wines from early-ripening varieties like Chardonnay and Pinot Gris.

For their Kumeu River Village Chardonnay the family ferments just 25% of the wine in used French oak barrels with the remainder going into stainless steel tanks. The result is a fruit-forward, aromatic wine with ripe peach, lime and Sicilian lemon aromas and a crisp, cleansing freshness on the palate. There are also hints of a flinty minerality and a smooth, rounded mouthfeel, making this an excellent partner to creamy cheeses or a generous platter of fruits de mer.

Drink now through to 2023. Serve chilled.

This delicious Marlborough Sauvignon Blanc opens with crisp aromas of citrus, grapefruit and hints of smoke. The first sip reveals a bright acidity, medium body and intense flavours of papaya, melon and fresh herbs. Try pairing with light dishes like leafy salads, grilled fish and asparagus risotto to showcase the aromatic character of the variety.

The grapes used to craft this wine are harvested from seven different plots in Marlborough and the grapes from each area are vinified separately. Framingham ferment a small proportion of the wine in oak barrels to add extra complexity and body while the remainder is fermented in stainless steel tanks. The wine is then aged on the lees for six months before the final blend is decided and the wine is bottled.

The Framingham winemaking philosophy centres around crafting wines that they themselves want to drink, an approach which has quickly put this boutique Marlborough winery on the map. To preserve the estate’s vineyards for generations to come the team manage the vines according to a low impact approach and carry out the majority of the work by hand. Their land is also certified as organic with BioGro NZ Ltd and the estate is accredited as sustainable.

Ideally drink now to 2022. Best served at 8-10°C

The Whitehaven Gewürztraminer shows a deep golden straw color, and opens with aromatic rose petal, tropical mango and a hint of spice. With a pleasant palate coating feel and slightly oily texture, the rich flavors of exotic ginger and allspice combine with fruity lychee and cantaloupe, allowing a long, soft and harmonious finish. With beautiful balance now, this wine will unfold more apricot and honey as it ages in your cellar.

This is a wine that loves food! Allow the slightly sweet and viscous Gewürztraminer to wash down exotic spices from Moroccan cuisine, pair with a spicy Thai curry, or enjoy alongside the fiery Sichuan spice of Chinese dishes.

Whitehaven was established in 1994 by husband and wife Greg and Sue White, whose philosophy states “Quality without Compromise” and their wines truly live up to that standard. In the heart of Marlborough wine country, Whitehaven showcases elegant single varietal wines while being an accredited sustainable winery. With the region’s long and slow ripening season, the fruit is allowed to develop intense and unique flavors. The grapes were hand picked, destemmed and held with skins on for 24 hours. Light pressings and free run were separated and cold settled, followed by fermentation in stainless steel. Fermentation was stopped with residual sugar (10.6%), adding to the beautiful texture of this wine. Whitehaven combines old world craftsmanship with new world techniques, with the resulting wine being aromatic, herbaceous and intensely fruity. Enjoy a bottle of this award winning wine now, and for several years to come.

Drink now through to 2024. Serve chilled.

Named after the sedimentary rock that characterises the majority of the soil in the area, Greywacke is a label founded by Kevin Judd who served as winemaker at the world-famous Cloudy Bay for 25 years. The wines are made at Dog Point Winery from prime fruit that Judd sources from mature vineyards across the Marlborough region.

The grapes for this classic New Zealand Sauvignon come from the Southern Valleys of Marlborough as well as the Awatere Valley and Wairau Plains. Once in the winery fermentation takes place in stainless steel tanks with a portion fermented separately using wild yeasts. Wherever possible Judd pursues a minimal intervention approach to winemaking to allow the terroir and varietal typicity to shine through in the finished wine.

The nose opens with intense hints of melon, papaya and white peach as well as green bell pepper and dried herbs. On the palate there is a mouthwatering freshness, light body and well-rounded texture thanks to the practice of fermenting a small amount of the wine in oak barrels. A great choice to serve as an aperitif or alongside a generous platter of fresh seafood, leafy summer salads or roasted chicken.

Drink now through to 2022.
Serve well chilled.

David Clouston’s classic example of Marlborough Sauvignon Blanc awakens the senses with zingy lemon zest, gooseberry and flinty aromas which are so typical of the varietal when grown in New Zealand’s sunniest region. On the palate flavours of ripe kiwi fruit, pineapple and blackcurrant leaf combine harmoniously with a salty minerality and mouthwatering acidity.

David sources the grapes for this vivacious wine from Marlborough’s Wairau and Awatere Valleys where vineyards are planted on the hills to ensure a perfect balance of ripeness and freshness in the wines. Just like its creator, this wine has an easy-going, fun-loving character which is why David and his wife Pip often pull it out when they throw one of their huge summer barbecues at Black Cottage.

This philosophy of making wines that celebrate life was born after David had spent years making wines in Chile, France and the USA and finally decided to pursue his dream of returning home to create his own unique project. Friends encouraged him to name the winery Black Cottage, feeling that the humble house on the property where the couple live and frequently host friends was the perfect symbol for his delicious, accessible wines. Today the project continues to blossom and expand with David exploring vineyard sites in Wairau and Awatere with ever more challenging microclimates to push the boundaries of his winemaking to the next level.