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 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.

Drink now through to 2021.
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 2022.
Serve well chilled.

Palliser Estate owns around 85 hectares of prime vineyards in Martinborough which they use to make some of the region’s finest Sauvignon Blancs. Although the first grapes were only harvested in 1989, chief winemaker Allan Johnson has won over 80 gold medals for his wines since joining Palliser in 1991. Today the estate is in the process of converting all of its vineyards to organic management and instituting pioneering sustainable practices to ensure Palliser continues making award-winning wines for generations to come.

To express the pure varietal character of Martinborough Sauvignon Blanc, Allan Johnson ferments the wine in stainless steel tanks and then matures it on the lees for six months. This creates a lively, fruit-forward Sauvignon Blanc which exudes lime zest, passion fruit and white peaches on the nose. These intense aromas carry through onto the palate along with hints of dried herbs and a flinty mineral character.

From the first sip there’s also a tingly acidity which helps to quench your thirst on even the hottest of days and the layers of concentrated flavours linger long on the tongue. The bright freshness makes this Sauvignon Blanc an excellent match for dishes that can be challenging to pair with wine like Thai red curry, ceviche, or Vietnamese pho.