Central Otago

Silky smooth, fleshy Pinot Noir from Mondillo wines in Bendigo, Central Otago. This wine is made from hand picked grapes and is a velvety Pinot Noir with a deep  colour, concentrated fruit purity and power, offering great cellaring potential.

Dom Mondillo describes the 2019 Bendigo growing season as having calm and cool spring conditions, which continued throughout flowering, providing clusters of small even berries with ripe concentrated flavours. All grapes were hand harvested and matured for 18 months in one year old French oak barriques.

This wine is firm, full bodied and full of fruit character with black cherries and spice leading the flavour notes here. This great southern red from winemaker Malcolm Rees-Francis at Rockburn in Central Otago. Five clones of Pinot Noir (10/5, 5, 6, Abel, 115 and 777) were harvested from two sub regions of Otago; Gibbston and Parkburn then fermented in large open tonne fermenters with the finished wine spending 10 months in French oak, 33% new. 

Beautiful complex pink wine with a little barrel fermentation adding depth and body to this wine. It's one of the best pinkies from the deep south and utterly delicious. 

The Takapoto Estate “The Blend” is a beautiful marriage between two renown Central Otago vineyards in Bannockburn and Gibbston Valley. The Gibbston grapes impart elegant floral notes, sweet red fruits, and thyme. This is well paired with the dark fruits and powerful mouthfeel from the Bannockburn vineyard. The blended wine has a spicy finish and smooth, silky tannins. 

This wine is bottled unfined and unfiltered to preserve purity of flavour, for this reason there will be a slight haze and sediments in the bottom of the bottle. 

Calvert Vineyard is a special piece of land on Felton Road in Central Otago and it is home to several great Pinot Noirs, including this fragrant, elegant and muscular wine. Produced for Owen Calvert, this wine is made by Sarah Burton who brings out Pinot's refreshing qualities of intense red florals, cherries and a savoury twist on the finish.  

Dry Riesling is one of Domaine Rewa's specialities and highlights the lively, succulent flavours of lime zest, lemon notes and white floral aromas that make Riesling one of the world's great white grape varieties. 

This refreshing wine also highlights the greatness of Central Otago as a great Riesling region. 

Akitu A1 has all the bells and whistles of great Pinot Noir with seductive red floral and fruity aromas leading into a full bodied, silky and structured wine with 40% whole bunch fermentation and five different clones of Pinot Noir adding complexity. The dominant clone in the blend is Abel (a clone is a variation of a grape variety), which lends this Pinot its impressive structure and a silky mouthfeel. It goes without saying that it takes a warm year and ripe grapes to include a high proportion of whole bunches in the fermentation tank, stalks and all. This wine benefits from its high portion of whole bunches and is possibly the best A1 from Akitu yet. A modest 20% new French oak was used to mature the wine. This lends it weight, smoothness and a soft mouthfeel while allowing the fruit to remain in second place after the charry complexity.

The home of Akitu 

Andrew Donaldson planted his vineyard with 100% Pinot Noir in 2002 and has since developed three distinctive styles of wine from this great red grape variety. Two reds (Akitu A 1 and Akitu A2) lead the production while a Pinot Blanc is now part of the high quality stable of wines from this producer. 

Donaldson employs winemaker P J Charteris to make the wines. 

At Mt Barker, in New Zealand's South Island, in a high glacial valley of sunshine and rain shadow on the edge of the earth, each season leave its own vivid imprint on our vintage.  Extreme temperature variations, alpine air, altitude, adversity... all the wild elements of this exhilarating land combine in a Pinot Noir of great quality from the world's southernmost wine region.

Carrick Pinot Gris is a dry, fleshy wine with impressive weight and texture in the mouth. It's made using whole bunch fermentation with wild yeasts with lees stirring to enhance complexity in the wine, 60% of which was fermented in older French oak barrels with lees aging for six months.

This is a lovely structural white wine that sits nicely in the glass, perfect as a late afternoon aperitif.

Superb savoury Central Otago Pinot Noir with fragrant perfumed flavours of red cherries, cranberries and wild thyme, made from hand picked grapes grown on the Te Kano estate vineyard in Bannockburn, home to the winery's new cellar door and tasting room.

The grapes are fermented in separate vineyard lots then blended together and the finished wine is aged in French oak for 10 months, developing spicy notes which complement the wine's red cherry, red berry and wild thyme flavour notes. 

It's dry and medium bodied with a smooth soft character.

Central Otago at its liveliest and at an affordable price.

Kin by Te Kano is a quintessential expression of Central Otago Chardonnay. Made with sustainably farmed grapes from our Estate vineyards, Kin references the family ownership and Kowhai regeneration project that stand at the heart of our philosophy and provides an easy-drinking and delicious introduction into the Te Kano range.

O2 Chenin - Chenin with oxygen, aged and oxidised in barrel for 3 years. In the spirit of the great dry Oloroso Sherry wines of Southern Spain or similar from the Jura, Portugal and beyond comes the first Central Otago version of what an aged style of wine can achieve.

Chenin, grown our Morrison vineyard, has been barrel fermented in older French oak and left aging on lees for a year. Racked and then fortified to 15% the wine is then left in barrel, 3/4's full, with air for a period of three years. Over this time it slowly develops its colour, a bright  amber  golden hue, and crucially also its flavours and aromas.

Aromas of lightly burnt butter & umami lead to a palate that is driven by bright acidity. Dry mineral edged nuttiness elevates these savoury flavours to a salty edged finish leaving nothing but freshness of flavour. Delicious and refreshing at the same time.

This is a wine that demands hard cheeses , salty cured meats, shellfish in their brine and piles of fresh notes and dried fruits to go with it, it will sing with matches such as these and remind you of every Mediterranean holiday you wish you had.

Drink slightly chilled
Eat with hard cheese and cured meats - or have a holiday in Spain

Muirkirk vineyard is situated on Felton Road in Bannockburn on a gentle north west sloping corner. This wine is about single site expression, a small limited parcel that shows the true characters of our vineyard within one of Central Otago?s greatest sub regions.

This is the first fruit from the new Dicey Syrah vines and the results are impressive.

The fruit was all destemmed and fermented with indigenous yeast and received 21 days on the skins with had daily punch downs. The wine spent 10 months in neutral oak and went through natural malolactic fermentation.

The nose is bright and expressive with boysenberry, blackcurrant and elegant violet notes leading to a palate that is supple, lithe and lightly structured.