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Showing 10–18 of 23 results

  • Sauvignon Blanc 2017, Dog Point Vineyard, Marlborough, 12.5% vol, 75cl

    Sauvignon Blanc 2017, Dog Point Vineyard, Marlborough, 12.5% vol, 75cl


    The name of the winery dates back to the earliest days of European settlement in this part of New Zealand. Raising sheep was very important and shepherds’ dogs sometimes became lost or wandered off, eventually breeding to form a marauding pack that attacked the same flocks they were meant to be protecting.


    These dogs lived on the tussock and scrub covered southern hills that became known as Dog Point.  This landscape was, and still is, characterised by the iconic New Zealand native plant the Ti Kouka or “cabbage” tree which is also an established feature of the Dog Point property and appears on the wine label.


    Dog Point Vineyard combines the considerable wine-growing experience of Ivan  Sutherland and James Healy who set up Dog Point in the early 2000’s.


    Ivan and James met while working at Cloudy Bay Vineyards and quickly established an enduring friendship along with an appreciation of good wine. Ivan was Cloudy Bay’s viticulturist for 18 years and in the latter years a Director while James was the Company’s Oenologist for 12 years.  Together they ran the vintages for a number of years and played an integral part in the evolution of the Cloudy Bay brand.


    Bright pale straw with green highlights, the nose has distinctive varietal character with ripe tropical fruits, enticing aromas of melon and lemongrass, complimented by a citrus backbone with underlying flint and minerality.


    A soft textured palate with an appealing purity of fruit and intensity of flavour, leading to a long finish refreshingly balanced with lingering acidity.



  • Sauvignon Blanc 2016, Neudorf Vineyards, Nelson, 13% vol, 75cl

    Sauvignon Blanc 2016, Neudorf Vineyards, Nelson, 13% vol, 75cl


    Neudorf make their Sauvignon Blanc dry, with concentration and length reflecting their low yields, and a degree of mid palate texture and creaminess from a portion of barrel ferment.


    They also tend to release their Sauvignon Blanc late – this gives the wine time to soften and evolve.

    “Dry, but luscious with textural interest and the ability to age. A pastiche of tropical fruits lifted by notes of lemongrass and lime. Subtle oak handling fills out the palate creating a wine of elegance, intensity and verve. It may be dry but the palate is plump and flows easily.”


  • “Sweet Agnes” Riesling 2016, Seifried Estate, Nelson, 10.5% vol, 37.5cl

    “Sweet Agnes” Riesling 2016, Seifried Estate, Nelson, 10.5% vol, 37.5cl


    Pioneers of Nelson winemaking, Hermann and Agnes Seifried planted their first vineyards in 1973. Today Seifried Estate is one of New Zealand’s leading family owned wineries.


    Named after Agnes Seifried, “Sweet Agnes” is 100% Riesling. The grapes were hand selected at the peak of ripeness with a large portion of the fruit shrivelled and raisined, caused by natural dehydration. The grapes were then gently pressed to release a very concentrated intensely flavoured juice. The grapes were picked, pressed and fermented in batches as grapes were selected during successive passes through the vineyard.


    Sweet Agnes Riesling has bright pure concentrated fruit characters with citrus peel and floral elements. Palate entry is full and luscious with gorgeous zesty acidity as well as hints of honey defining the palate and balancing beautifully with the concentration and natural sweetness.


  • Sauvignon Blanc 2018, Greywacke Vineyards, Marlborough, 13% vol, 75cl

    Sauvignon Blanc 2018, Greywacke Vineyards, Marlborough, 13% vol, 75cl


    Greywacke (pronounced greywacky) is the exciting solo venture of Kevin Judd, who was formerly the chief winemaker at Cloudy Bay for 25 vintages, and was instrumental in creating the international recognition which New Zealand wines enjoy today. The name ‘Greywacke’ was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils there.


    Once harvested, the grapes were pressed relatively lightly and the resulting juice was cold settled prior to fermentation. The majority of the juice was fermented cool in stainless steel tanks using cultured yeast. A portion was allowed to undergo spontaneous indigenous yeast fermentation using slightly warmer fermentation regimes. All individual vineyard batches were left on lees and kept separate until late July, when the blend was assembled. The wine was bottled in late August.


    A  fusion of sweet scented fruits – nectarines, peaches and pears with a dash of orange zest – intermingled with a floral perfume reminiscent of jasmine and citrus blossom. A generous palate with citrus and cassis flavours, deliciously ripe and succulent, finishing with that classic Marlborough zing.


  • South Island Pinot Noir 2015, Kim Crawford, 13% vol, 75cl

    South Island Pinot Noir 2015, Kim Crawford, 13% vol, 75cl


    The grapes for this wine are sourced from excellent cool climate vineyards in the Marlborough (70%) and Central Otago (30%) regions of New Zealand’s South Island.The grapes were all harvested in the cool of night or early morning and promptly delivered to the winery to optimise fruit quality.


    The grapes were crushed then cold soaked on the skins for five days. The wine was then inoculated with a mixture of pure and wild yeast strains to gain maximum flavour and complexity. Once fermented dry, the wine was pressed off the skins into tank and 60% of the blend went into a combination of old and new French oak barrels for eight months. All of the wine went through malolactic fermentation.

    Mild red with a slight purple hue. Rich, ripe aromas of strawberry and cherry are complemented by hints of toasted spice. Vibrant, fresh, dark fruit flavours of plum and blackberry provide a pleasant sweetness underpinned by nuances of cocoa and coffee. Silky soft tannins give structure and weight to the wine. The enjoyable, long finish allows you to savour the wine long after it has left your palate.


  • Pinot Noir “Rua” 2017, Akarua Winery, Bannockburn, Central Otago, 14% vol, 75cl

    Pinot Noir “Rua” 2017, Akarua Winery, Bannockburn, Central Otago, 14% vol, 75cl


    Central Otago, as a viticultural region, arguably more than any other New Zealand wine growing region, has rapidly gained international market and media credibility for producing Pinot Noir. Vines at Akarua, Bannockburn, were first planted in 1996 and further vineyard development has progressed in the intervening period.


    100% Pinot Noir,whole bunch fermentation in temperature controlled vats. The cap is punched down twice daily to maximise extraction and texture in the finished wine. Post fermentation maceration lasts for 6 days.


    100% French oak barrique maturation for 7 months. 10% new with the balance in older wood.


    Bright cherry in colour, the nose is typically Central Otago with a core of juicy red berry fruit and uninhibited by heavy oak influence. Bright, lifted cherry aroma’s with lifted floral and violet notes. The palate is well defined Central Otago Pinot Noir exhibiting juicy red fruits. Light, soft tannins complement the savoury highlights and the finish is long and bright.


  • Gimblett Gravels Chardonnay 2016, Trinity Hill, Hawkes Bay, 13% vol, 75cl

    Gimblett Gravels Chardonnay 2016, Trinity Hill, Hawkes Bay, 13% vol, 75cl


    This estate was one of the first to plant grapes on the Gimblett Gravels in Hawkes Bay, North Island, in 1993.  The Gimblett Gravels, planted on the former bed of the Ngaruroro River, is now a highly sought after sub-region renowned for the quality of its wines.


    The Chardonnay grapes come from the free draining, deep, gravel soils and microclimate of the Gimblett Gravels region. The soils are deep river gravels, left by the Ngaruroro River as it changed course over many thousands of years. Their low fertility give small crops with highly concentrated flavours and aromas. Trinity Hill sources fruit from four of their own vineyard sites within the sub-region of Gimblett Gravels.


    Hand-harvested fruit was gently pressed and fermented with indigenous yeast in 500 litre French oak puncheons. The wild yeast help to add complexity and texture. Malolactic fermentation was encouraged to soften acidity and give further richness. The wine was aged for 11 months in large 500 litre puncheons (of which 40% were new). This was followed by a further 4 months in tank on lees.

    The wine has flavours of citrus, white flowers and ripe grapefruit. The style is mid-weight with elegant oak providing texture and lingering flavours of cashew, roasted hazelnut and flint. The structure has a tight shape with the finesse and concentration that are hallmarks of Trinity Hill Chardonnay. It displays delicacy but richness and the beautifully linear acidity makes it a fantastic match with food.



  • Pinot Noir 2013, Isabel Estate, Marlborough, 13% vol, 75cl

    Pinot Noir 2013, Isabel Estate, Marlborough, 13% vol, 75cl


    Isabel Estate is nestled into the heart of the Wairau Valley in Marlborough, situated at the top of the South Island of New Zealand. Marlborough is New Zealand’s largest and most successful wine producing area renowned for the production of exuberantly fruity Sauvignon Blanc and intensely aromatic wines.


    Isabel Estate is not only one of the largest family owned vineyards in Marlborough, it also has some of the oldest vines in Marlborough producing exceptional quality grapes and wines from Sauvignon Blanc, Chardonnay, Pinot Noir, Pinot Gris and Riesling.


    After the fruit was de-stemmed it was placed into specially designed open top stainless steel fermentation tanks.  An extended cold soak (for up to 6 days) was followed by a long fermentation employing different strains of yeast as well as allowing some ‘wild’ fermentation. There was regular gentle plunging down of the cap to extract colour and flavours. The wine underwent a light pressing before being gravity fed into seasoned French oak barrels for maturation.  The best barrels were then chosen to make the final blend – displaying elegance and finesse.


    Pronounced aromas of fresh, dark cherries, cedar wood and a hint of cinnamon. The palate is finely textured with layers of rich red plum, cherry & white pepper.  With a firm backbone from the clay rich soil, this Pinot is refined with taught tannins giving it excellent ageing potential for the next decade.



  • Pinot Noir 2015, Wild Earth Vineyards, Central Otago, 14.5% vol, 75cl

    Pinot Noir 2015, Wild Earth Vineyards, Central Otago, 14.5% vol, 75cl


    Established in 1998, Wild Earth Wines owns 35 hectares of vineyards in two of Central Otago’s finest locations – at the end of Felton Road overlooking the Kawarau River and in the North Lowburn district beneath the imposing Pisa Range.


    Most of the grapes for this wine came from the Terraces Vineyards in Felton Road (Bannockburn) and the rest from Wild Earth’s Lowburn Vineyard.


    The hand-picked fruit was de-stemmed into stainless steel tanks to undergo a period of cold soak before being inoculated with selected yeasts to carry out the fermentation. The wine was aged in French oak barriques, of which a third was new oak, for approximately 12 months.


    Wild Earth Pinot Noir 2014 has a deep purple colour. On the nose it is perfumed with dark cherry and plum aromas together with violets and savoury notes of leather, mushroom and smoke. Medium-full bodied, the palate is full, even and accessible. Flavours of dark cherry and berry fruit shine though while the fine-grained tannins and well-integrated acidity give character and structure to the wine.