Central Otago

A unique parcel within Rippon, Emma?s Block faces eastward on the lakefront where ancient clay reefs run laterally through fine schist gravels. Emma?s Block is named after the great-great-great grandmother of the current generation of the Mills family, through whom the name entered into the family.

Cellaring is recommended. This wine will age gracefully for 10+ years.

Great Central Otago Pinot Noir from the most experienced viticulturist-winemaker team, brothers James and Matt Dicey. This pair have produced this wine with a blend of grapes grown on the Inlet Vineyard (60%) and Black Rabbit Vineyard (40%).

The wine is fleshy and full bodied with bright fresh fruit flavour to the forefront of each succulent sip; indigenous yeast fermentation took place with 2% whole clusters, 98% destemmed and 23 days on skins followed by ageing of 12 months in barrel, 21% new oak. 

The wine contains 14.3% ABV and was bottled unfined but filtered. 

The new Dicey Wine brand is the brainchild of the well experienced Dicey brothers, Matt and James, whose parents were among the pioneers of viticulture and winemaking in Bannockburn, Central Otago, when they co-founded Mt Difficulty Wines. 

Te Kano is a Central Otago based winery making stylish, high quality wines. Their Pinot Noir is a supple, fruity wine with raspberry, plum and cherry flavours. Subtle savoury herbal notes bring complexity and elegance. This wine is unfined and unfiltered to preserve its finesse and purity.

South Island Chardonnay is on a roll as this tasty drop from Mt Maude in Central Otago shows. Winemakers Sarah Kate and Dan Dineen use hand picked grapes from 27 years old vines to make this dry full bodied, creamy smooth wine. 

The grapes are foot stomped, basket pressed, fermented with indigenous yeasts, and the wine is aged in seasoned French oak to produce what they describe as a seamless wine. We agree. 

Try it. 

SINGLE VINEYARD - PARKBURN VALLEY

DESCRIPTION:
The Pinot Noir from Viper Vineyard is crafted using grapes cultivated in the Grandstand Block, situated within the Viper Vineyard itself, nestled in the Parkburn region on the western shores of Lake Dunstan. This vineyard derives its name from the profusion of the wildflower "Vipers Bugloss" that blankets the surrounding area.

Perched upon an undulating terrace above the valley floor, the vineyard's soil predominantly consists of sandy loam layered over red clay fused with schist gravel. With the moderating influence of cooling daytime temperatures, the ripening process extends into the late season, imparting a spicy character to the wines, accompanied by deep fruit flavours and richness.

WINEMAKERS COMMENTS:
The wine exudes an aromatic and vibrant bouquet, showcasing notes of red cherry, pomegranate, and delicate, freshly bloomed florals. Fresh red fruit notes and herbal undertones rest on a foundation of silky tannins, evolving into a refined and enduring finish. Pronounced mineral nuances and acidity harmonize to create an invigorating and confident balance.

Ruby red in colour, this wine has a bouquet of savoury red berry fruit, black cherry and vanilla that combine with aromas of black forest berries, cloves and dark violets, finishing with soft stony notes. Dry on the palate with a core of fruit, savoury tannins give it a great texture. The oak influence is obvious with baking spices, brown sugar and smokiness.

We expect this wine to improve further with careful cellaring over the next 7-10 years.

Fruity dark flavours and uber complex in taste, this new Gamay from Dicey offers a spectrum of blackcurrant fruit flavours and impressive depth of flavour from 16% whole bunch fermentation while the majority (84%) of fruit was destemmed. Wild yeast fermentation and natural malolactic fermentation were followed by ageing in old oak barrels (considered neutral in terms of flavour).

The wine was bottled unfined and unfiltered. 

Elegant Chablis-like Chardonnay with creamy notes and balancing acidity due to the cool climate of Central Otago's Inlet Vineyard in Bannockburn. Grapes in this wine were picked in two lots with the first pressed directly to barrel and the second lot left overnight then whole bunch pressed to barrel where they were fermented with wild yeasts and stirred weekly to encourage flavour integration from lees (yeast cells from fermentation) contact. The wine was aged in French oak, just 16% of it new and then bottled unfined but filtered.

A great wine from Morrison Vineyard in Central Otago that ticks every box from being a silky textured, seductive Pinot Noir to drink now and is a keeper with its fantastic structure. New oak is kept intentionally low here with 15% adding support and smoothness while an overall 50% whole bunch fermentation adds the shoulder pads without dominating here. 

Winemaker Duncan Forsyth describes Morrison Vineyard Pinot Noir as a total sleeper, a taut wine that delivers concentration and power which belies the initial impression. It is, he says, the quintessential steel fist/velvet glove.

Matt Dicey, Winemaker notes:

“Generous aromas of peach, naval orange and meyer lemons with acacia blossom and a touch of brioche in the background lead to a creamy, and textural palate. Integrated nougat oak, with subtle spice and hints of flint are showcased on the palate. A fine, precise acidity flows through the wine to a persistent finish.” 

Winery notes:

Ghost Town Chardonnay is made from small parcels from our Lowburn Valley Vineyard in Central Otago. Hand-picked and handcrafted crafted in very limited quantities this wine showcases the unique personality of our diverse microclimate and soils. Unfined and vegan friendly.

Beautiful soft red fruited Pinot Noir from the original Lowburn Ferry Vineyard in Central Otago. This is a great wine with stature and power. 

Pear, lime zest, almond and cream soda on the nose accentuated by an intense mineral character. A very aromatic Pinot Gris with fantastic cool climate freshness from a notably cool growing season with an intensity coming from the unusually small bunches. The Palate is laden with fruit flavours including many types of pear (Anjou, Williams and Nashi), white peach and citrus. A beautifully textured mid palate is complimented by a vibrant vein of acidity that runs through the wine giving it drive and length. Valli Pinot Gris is great for food pairing, delicious on its own and very age worthy.

From Quartz Reef?s Bendigo Estate vineyard which is BioGro certified organic and Demeter certified biodynamic. Deep ruby-red in colour exhibiting spiced wild berries. Opulent and rich on the palate with notes of dark cherry, blackberry and liquorice. Silky tannins with a muscular structure and impressive length.