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  • “Old Coach Road” Pinot Noir 2018, Seifried Estate, Nelson, 13% vol, 75cl

    “Old Coach Road” Pinot Noir 2018, Seifried Estate, Nelson, 13% vol, 75cl


    The Pinot Noir is from Seifried’s Brightwater and Rabbit Island Vineyards.


    Brightwater Vineyard is situated 15 km from the coast and is sheltered from the south by the Richmond ranges. The ‘soil’ is a combination of rocks and boulders which is very hard on the farm equipment but vital for holding the warmth of Nelson’s sun.


    Rabbit Island vineyards are situated on a wide river flat. The soil is made up of gravelly sandy loam and free draining. The water table is relatively high ensuring adequate underground water.

    The grapes were picked and then underwent a five day cold maceration period before being inoculated for fermentation. The cap was plunged 2-3 times daily during fermentation. A further 3-6 days of skin contact followed the fermentation period before the wine was drained to oak barrels for an immediate malolactic fermentation and ageing.

    The Old Coach Road Pinot Noir is warm and varietal. Summer berry fruits, notes of plum and gentle savoury spices define the nose and palate. The wine has a long, warm, generous finish that lasts on the palate.


  • “The Trinity” 2015, Trinity Hill, Hawkes Bay, 13.5% vol, 75cl

    “The Trinity” 2015, Trinity Hill, Hawkes Bay, 13.5% vol, 75cl


    55% Merlot, 17% Tempranillo, 13% Cabernet Franc, 8 % Malbec & 7% Syrah (Shiraz).


    The grapes are sourced from vineyards predominantly in the Gimblett Gravels along with some from the larger Hawkes Bay 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 Gimblett Gravels sub-region.


    The grapes were gently de-stemmed prior to fermentation. Colour and tannins were extracted by gentle daily pumping over. The skin maceration was extended for up to three weeks following fermentation to soften and integrate the tannins. Following 14 months ageing in a combination of small French oak and stainless steel tanks, the individual varieties were blended to create the ideal marriage of the components.


    The leather and plum aromas of the Merlot combine with spice and red fruit characters of Tempranillo and Malbec. Cassis aromas and structural backbone are provided by the Cabernet Franc. Richness and soft, ripe tannins make a serious yet eminently drinkable wine.



  • South Island Pinot Noir 2017, Kim Crawford, 13% vol, 75cl

    South Island Pinot Noir 2017, 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” 2018, Akarua Winery, Bannockburn, Central Otago, 14% vol, 75cl

    Pinot Noir “Rua” 2018, 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.


  • Corofin “Settlement” Pinot Noir 2014, Omaka Valley, Marlborough, 13% vol, 75cl

    Corofin “Settlement” Pinot Noir 2014, Omaka Valley, Marlborough, 13% vol, 75cl


    Corofin’s Settlement Vineyard is planted on the slopes of the Omaka Valley in Marlborough. It is owned by Marlborough’s Dog Point winery and managed by viticulturist Nigel Sowman and wine maker Mike Paterson.


    The grapes were hand-harvested and fermented in stainless steel tanks before pressing and ageing in 2 and 3 year old oak for 13 months. It was bottled unfined and unfiltered.


    Medium ruby in appearance the nose is full of ripe fruit with hints of spice and a touch of smoke. On the palate, the wine has warmth and richness reflecting the clay-rich soils of the vineyard. A combination of juicy red and black fruit flavours are supported by an elegant natural acidity giving the wine poise and freshness.


  • “Moonlight Race” Pinot Noir 2016, Burn Cottage, Central Otago, 13.5% vol, 75cl

    “Moonlight Race” Pinot Noir 2016, Burn Cottage, Central Otago, 13.5% vol, 75cl


    Burn Cottage refers to the name of a road that this 24 hectare property sits on near Cromwell in Central Otago. The estate, once a sheep paddock, was purchased by Marquis Sauvage in 2002 who started planting Pinot Noir in 2003.


    The Moonlight Race Pinot Noir is from fruit produced on Burn Cottage’s own biodynamic farmed estate vineyard, along with two other vineyards in the Central Otago region. One site is farmed sustainably and another organically with some biodynamic input. The mix creates a vibrant reflection of classic Central Otago Pinot Noir.


    The name “Moonlight Race” comes from a water channel, or “race”, that runs through the property that was created in the early years of European settlement to bring water down from the mountains.


    The Pinot Noir for “Moonlight Race” underwent indigenous yeast fermentation for around 17 days, with 15% of the fruit kept as whole clusters. Tanks were hand plunged three to four times per day during fermentation. After 12 months in French Oak barriques (20% new) the wine was bottled, unfiltered.


    The nose shows a myriad of herb and spice undertones interwoven with layers of ripe summer berries. The palate is both generous and restrained, with plump and supple tannins that are supported by a mix of plum, dark cherry and red fruit flavours. The finish is long, the wine showing lovely fruit purity and definition.