Ideally drink now through to 2020. Serve well chilled.

Rich golden in colour, this Chardonnay displays a nose that has citrus, melon, pineapple and yellow fruit. There are also hints of liquorice, smoke and even roasted meat. On the palate, the powerful, complex wine explodes with ripe fruit, great acidity and a creaminess that gives a full mouth richness that coats your mouth with an unctuous, full bodied feel. The finish is long, lingering, complex and absolutely delicious! Hints of minerality linger long after the last taste.

Fantastic on it’s own but also great with chicken, pasta, fish and seafood.

Pegasus Bay Winery prides itself on producing the highest quality fruit with minimal intervention that expresses the terroir and results in stunning wines. Sustainable vineyard management techniques are used including low crop levels and minimal handling of fruit throughout the process. Gentle pressings, malolactic fermentation from indigenous yeast and clarifying the wine by settling all go into to producing top quality, very interesting wines.

This Chardonnay is made in traditional Burgundy style. Fruit is hand harvested at optimal ripeness. After gentle pressing the juice is placed in large oak barrels where fermentation takes place. Following fermentation, a secondary malolactic fermentation takes place and the wine is matured for 12 months, followed by a further 6 months in stainless steel.

Drink now through to 2020.
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.

Drink now through to 2020.
Serve well chilled.

Over the past couple of decades picturesque Martinborough has transformed from a small rural settlement to a lively wine town which draws in top sommeliers and wine buyers from all over the world. The catalyst for this transformation has been pioneering producers like Palliser Estate who were inspired potential of this cool climate region following a government report that indicated Martinborough shared many characteristics with Burgundy.

These features include like similar temperatures and rainfall levels across the grape growing season and well-draining gravel soils which make this little colonial town the ideal place to produce serious cool climate Sauvignon Blanc and elegant Pinot Noirs. Palliser Estate planted their first grapes in 1984 and released their first wines in 1989, focusing on approachable French varietals sourced from their prime Martinborough vineyards.

Their Pencarrow Sauvignon Blanc is a classic example of the Martinborough style, showing intense aromas of honeysuckle, gooseberry and lime complemented by hints of freshly cut grass. Passionfruit, lemon zest and a certain herbaceous character define the palate along with a crisp, uplifting acidity which makes this bottle ideal to drink with fresh seafood and simple fish dishes or simply to share with good friends in the garden on a sunny weekend.

Drink now through to 2022.
Serve well chilled.

A heady perfume of white peaches, candied apricots and delicate honeysuckle delights the nose, while the palate boasts citrusy freshness, a creamy texture and hints of honeycomb and ginger. Rich and round in style, this Kumeu River Pinot Gris is sure to impress fans of luscious French Viogniers looking for a versatile gastronomic wine. Pairings with Asian-inspired spicy prawn dishes work particularly well since the Pinot Gris can handle both the heat of the chilli and the succulent sweetness of fresh seafood.

Kumeu River winery has a well-established reputation for producing some of New Zealand’s finest Burgundy-style Chardonnays, but the climatic conditions here also suit other early-ripening varieties like Pinot Gris and Pinot Noir thanks to the cooling influence of the nearby Pacific Ocean and the Tasman Sea. The potential of this site was first spotted by the winery’s founders, Mick and Katé Brajkovich who moved to New Zealand from their small village in Croatia in 1937. After years of hard work and saving, the couple finally managed to purchase their own winery in Kumeu in 1944.

Since those humble beginnings the Brajkovichs have established themselves as one of the founding families of the New Zealand wine industry. Today the winery is run by Mick and Katé’s grandchildren with the continued involvement of the couple’s daughter-in-law, Melba, who acts as Managing Director. In 2014 Melba was made a member of the New Zealand Order of Merit in recognition for her extensive contribution to the country’s wine industry.

Drink now through to 2022. 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 through to 2020. Serve well chilled.

Central Otago in New Zealand is legendary for producing probably the best Sauvignon Blancs in the world – and this is no exception. Straw yellow in colour, the nose gives citrus, pineapple along with notes of peach and freshly cut grass. The palate explodes with lemon and lime, nectarine, tropical fruit, apple and gooseberry. It is fuller bodied yet remains fresh with an acidity and intensity that is refreshing yet not overly tart. Oak ageing lends a biscuity creaminess to the wine as well as a long, lingering finish.

Perfectly matched to salmon, risotto, creamy chicken dishes or brilliant as an aperitif.

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.