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Queenstown

NEW ZEALAND

Showing 10–18 of 19 results

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

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

    NZW1

    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.

    £18.48

  • Pinot Noir “Rua” 2018, Akarua Winery, Bannockburn, Central Otago, 14% vol, 75cl

    Pinot Noir “Rua” 2018, Akarua Winery, Bannockburn, Central Otago, 14% vol, 75cl

    NZR01

    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.

    £21.66

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

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

    NZW17

    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.

     

    £22.68

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

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

    NZ10

    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.

     

    £23.10

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

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

    NZR8

    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.

     

     

    £24.66

  • “Crimson” Pinot Noir 2016, Ata Rangi, Martinborough, 13.5% vol, 75cl

    “Crimson” Pinot Noir 2016, Ata Rangi, Martinborough, 13.5% vol, 75cl

    NZR4

    Ata Rangi is owned and run by Clive Paton and his wife Phyll, together with Clive’s sister Alison and winemaker Helen Masters.

     

    Clive planted the bare, stony five hectare home paddock at the edge of Martinborough in 1980 and, in doing so, was one of a handful of people who pioneered grape growing in the area. Today, Ata Rangi are renowned for their Pinot Noir which is consistently ranked as one of New Zealand’s best.

     

    The Pinot Noir grapes for Crimson are produced from 10-20 year old Martinborough vines in the Lismore, Waiora and Walnut Ridge blocks.

     

    The grapes were hand picked and 100% destemmed, keeping as much whole berry fruit as possible. Pre-fermentation maceration lasted between two and six days. The must was inoculated with indigenous yeasts and hand plunged during fermentation that lasted two to three weeks. The wine was racked into barrel, of which 20% was new oak, where it remained for a further nine months after malolactic fermentation until bottling in February 2017.

     

    The 2016 shows an evolution from vibrant youth to the greater complexity that more mature vines bring. Aromatically this wine offers layers of flavours: violets, dark cherry and plum, notes of bitter chocolate and tobacco with a hint of game. There is a fresh vibrancy on the palate of acid and smooth tannins leading to a long, intense finish.

     

     

    £28.44

  • Pinot Noir 2014, Dog Point Vineyard, Marlborough, 14% vol, 75cl

    Pinot Noir 2014, Dog Point Vineyard, Marlborough, 14% vol, 75cl

    NZR9

    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.

     

    The Dog Point Pinot Noir exhibits aromas of vibrant ripe red fruit, hints of violets together with subtle nuances supplemented by spicy oak savouriness. The palate is deliciously flavoured with intense red fruits, subtle sweetness.

     

     

     

     

    £31.50

  • Lowburn Ferry “Home Block” Pinot Noir 2014, Lowburn Ferry, Cromwell, Central Otago, 13.5% vol, 75cl

    Lowburn Ferry “Home Block” Pinot Noir 2014, Lowburn Ferry, Cromwell, Central Otago, 13.5% vol, 75cl

    NZR3

    Lowburn Ferry is the area surrounding an historic ferry crossing over the mighty Clutha River (New Zealand’s second longest river, and the longest in the South Island) in stunning Central Otago. Lake Dunstan – created in the early 1990’s by the damming of the river for a hydro-electic power scheme –  now occupies the ferry site at the base of the Lowburn Valley and vineyards abound on the surrounding glacial terraces where goldminers once laboured in the hot Otago sun.

     

    Lowburn Ferry Vineyard is dedicated solely to the production of Pinot Noir. The vineyard is established on terraces that were pastures for more than 100 years and this has resulted in healthy soils, rich in organic matter and biological activity. Central Otago has a cool and dry continental climate and features large diurnal temperature changes and a long, warm ripening period well into autumn –these climatic factors are ideal for ripening the fickle Pinot Noir grape.

     

    The fruit for the 2014 vintage was hand harvested between 6th -9th April 2014, de-stemmed and then put into 4 stainless steel tanks to undergo a brief period of cold soak. Two of the tanks were inoculated with selected cultured wine yeasts, whilst the other two tanks were wild ferments. After blending, the wine was aged in French oak barriques (30% new wood) for around 10 months.

     

    Lowburn Ferry Home Block Pinot Noir 2014 is a silky smooth, deeply coloured wine. Perfumed and spicy on the nose, it reveals aromas of red and black berry fruit, plum, and violets, with hints of savoury mushroom. Lush and concentrated flavours of black cherry and plum fruit on the palate are complemented by leather and savoury notes. It is a full bodied, complex wine with layers of fine grained tannin and a lingering finish. Enjoy on its own, or with poultry, duck, lamb, and venison dishes.

    £32.10

  • Chardonnay 2014, Greywacke Vineyards, Marlborough, 14.5% vol, 75cl

    Chardonnay 2014, Greywacke Vineyards, Marlborough, 14.5% vol, 75cl

    NZW2

    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 developing 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.

     

    The majority of the fruit was sourced from the upper Brancott Valley with the balance coming from its lower reaches.

     

    The two vineyards were hand-picked separately at high ripeness levels and whole bunch pressed. The resulting juice was settled and racked to French oak barriques (20% new). The juice was allowed to undergo spontaneous indigenous yeast fermentation, the final phase continuing for many months. The wine received occasional lees stirring and underwent a complete malolactic fermentation. It was transferred out of oak after 18 months and bottled in November 2015.

    Rich, mid-straw in appearance. On the nose a complex combination of peach and grapefruit notes gives way to aromas of nougat, vanilla and marzipan – an opulent concoction that is infused with a toasty smokiness. These flavours carry through onto a wonderfully dry, but rich and powerful palate that has great texture and concentration.

     

     

     

     

    £32.58