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.

Ideally drink now through to 2022. 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.

Drink now through to 2026. Serve chilled.

Although today the Kumeu River winery enjoys international respect for their elegant Burgundy-style Chardonnays, behind this success lies years of backbreaking work and uncertainty. Their story began back in 1937 when Mick and Katé Brajkovich left their small village in Croatia to create a new life in New Zealand. By working long hours for other farmers in the area the couple slowly they saved up money to create their own winery in 1944 which is now in the capable hands of the third generation of Brajkovichs.

Although the estate sits in one of New Zealand’s most northerly wine regions, the proximity of both the Tasman Sea and the Pacific Ocean create cooler conditions well-suited to producing lively white wines from Chardonnay and Pinot Gris.

For their Estate Chardonnay the Brajkovich family selects and hand harvests the very best grapes from six different vineyard sites in Kumeu. They then ferment the Chardonnay in oak barrels for a total of 11 months. The result is a rich, velvety-textured Chardonnay which exudes enchanting aromas and flavours of white peaches, lemon zest, and hints of delicate minerality. This is a wine which will reward extended cellaring and it will continue to develop and evolve over the coming decade.

Drink now through to 2022. Serve chilled.

As soon as you pour out a glass of this delicate New Zealand Sauvignon Blanc you’ll be struck by the enticing pale straw hue and uplifting aromas of lemon zest, passionfruit, and grapefruit. The first sip reveals a bright acidity, an elegant light texture, and vibrant citrus, peach, and melon flavours which linger on the tongue. The ethereal structure and vibrant freshness make this an ideal partner for salads, grilled Mediterranean vegetables, and fragrant and spicy Asian dishes like pad thai.

The grapes for this classic Sauvignon Blanc are sourced from three different vineyard sites in Marlborough; the Waihopai vineyard, Awatere vineyard and the Charles Wiffen plot. These sites have been carefully chosen by the winemaking team at Lawson’s because they offer perfect conditions for growing exceptional Sauvignon Blanc grapes. The team also works to high environmental standards and is certified under the Sustainable Winegrowing New Zealand organisation to preserve the land in the best possible state for the generations to come.

Each vineyard is only harvested at optimum maturity to ensure the finished wine is as delicious as possible. To enhance the natural beauty of the grapes, a small proportion is fermented using wild yields which adds extra complexity to the final blend.

Ideally drink till 2024
Decanting time: Upon opening, or after an hour or two

Featuring a rich, straw-like colour with a green hue towards the edge of the glass, this wine offers a bright, delightful bouquet of ripe, white pear, peach with cardamom, almond, and jasmine undertones. The inviting flavours expose a gentle, delightful combination of fruity and nutmeg and cinnamon spiciness, with just the perfect, intriguing undertones of minerality and the smoothness of mead and ripe figs. Warm and balanced, with flavours and depth characteristic of the wine’s varietal and region. Creamy and rich on the palate. Clean, lingering, and persistent finish.

This full-bodied wine is well-balanced and can be enjoyed now. If you cellar the wine for a year, the wine will reward you with even more texture and complexity.

Serve chilled with food, preferably smoked salmon, grilled artichokes and mushrooms, or light game. This is a distinguished, quality wine that offers wonderful value, especially when compared to other selections in its price range. A very delicious selection.

Drink now through to 2024. Serve chilled.

This captivating dry Riesling opens with inviting aromas of Meyer lemons, jasmine and mandarins, while the palate offers a crisp acidity and enchanting apricot, white peach and grapefruit flavours. The vibrant personality and salty minerality make this an ideal partner for seafood like oysters and prawns or spicy Asian dishes.

The Framingham Classic Riesling is crafted from some of New Zealand’s oldest Riesling vines which date back to 1981 when the estate was founded by an engineer from Wellington, Rex Brooke-Taylor. The team select grapes from different plots in the Wairau Valley in Marlborough to capture a snapshot of the variety’s diverse flavour and aroma characteristics. The grapes are all picked by hand to ensure they arrive at the winery in optimum condition.

The team ferments the must in stainless steel to preserve the natural freshness and aromatics before leaving the wine to mature on the lees for almost a year. They also age a small proportion in used oak barrels to add extra body and complexity. The final blend is then made by the head winemaker and the wine is bottled using screwcaps to preserve the clean and crisp nuances of the Riesling.