NEW ZEALAND WINE

From Jules Taylor...

Forget what you think you know about Pinot Gris and try this tasty little treat. Jules conjures up some winemaker witchcraft to coax every last ounce of personality out of this subtle little grape. Modern clones combine with traditional wild ferments, barrel aging and lees stirring to supercharge the aromas and textures of this wine. The end result is a flavour-packed mouthful of peach and citrus with an elegant spicy dry finish: a wine that will keep everyone happy.

Bold, dry deliciousness and peachy perfection with just a hint of hint of spice come together in the perfect party pour.

Here'a a glass of liquid sunshine in a fruity Chardonnay with a hint of oak adding depth to the revitalising fresh flavours of green apples, red apples and ripe grapefruit. This wine has a full body, dry flavours and crispness to burn, thanks to being made from Chardonnay vines grown on the coast at Te Awanga where the cool sea breezes retain freshness in the form of natural acidity in the grapes in this delicious wine. 

Clearview Estate...

Clearview Estate is one of oldest, most well established wineries in Hawke's Bay and is situated on the Te Awanga Coast, south of Napier. It's a great place to visit for tastings at the cellar door as well as lunch in the dappled shade of the established courtyard area. The winery was founded by Tim Turvey, winemaker and co-owner. The current winemaker is the multi talented Matt Kirby.

Rabbit Ranch is one of the best known and highest volume Pinot Noirs produced in the world?s southernmost wine regions, Central Otago. It is made from grapes grown around the wider Central Otago region, pushing softness and approachability in a light to medium bodied, fruit forward style each year. It drinks well as a youthful wine and is not intended to be cellared for the long term.

Our best value pink bubbly and made from Pinot Noir grapes grown in the Northern Wairarapa at Matahiwi Estate vineyards. Free run juice was used to make this dry, flavoursome sparkling wine; tank fermentation provides depth of bubbles and a yeasty freshness, which adds complex flavours. 

An expressive full bodied sparkling wine made from 50% Pinot Noir and 50% Chardonnay, given extended lees ageing time to enable the wine to develop complex creamy aromas and layers of flavours with strawberries, nectarine, white peach and freshly baked sourdough bread.

Winemaker notes say that the extended lees time has infused the wine with a delicious umami savoriness, making this 2020 vintage a perfect match for crayfish, oysters and other kaimoana. 

Vegan and Certified Organic

A little old oak fermentation adds flesh and weight to this medium sweet style of Pinot Gris, which has rich flavours and characterful spicy white pear aromas. This North Canterbury Riesling has residual sugar between 10 and 20 grams per litre, which is beautifully balanced by fresh acidity which adds purity and tension to this lively wine.

This is made from organically certified grapes grown on the banks of the Waipara River in North Canterbury.

The region's cool nights and hot days add length to the ripening season, which makes it easy to ripen grapes with rich flavours. 

* Terrace Edge was named the New Zealand Organic Vineyard of the Year in 2018 and this year was named Aotearoa New Zealand Organic Winery of the Year.

Certified Organic

Vegan and Certified Organic

Albarino is a grape from the Galicia region in Spain. It is known for making fairly pale, high acid wines with distinctive aromatic stone-fruit qualities. This is a new varietal for North Canterbury, which has shown promising results for this grape. The nose on this wine is rich with classic stone-fruit, spice and citrus notes. The palate is concentrated and juicy, with great acid brightness.

Cloudy Bay Wines first made its name with inimitable Sauvignon Blanc and has since forged a reputation for top quality wines made in a range of styles, of which Pelorus bubbly punches significantly above its weight. It?s made using the same winemaking methods as champagne, which provides this wine with its creamy, rich, flavoursome style, full body and dry finish. It is typically aged on lees for two years before the bubbly is disgorged, corked and labelled. It contains 8 grams of dosage per litre, which makes it taste dry with the balance of fresh acidity in the wine.

It offers stunning value at this price.  

Tasting Notes
Aromas of ripe peach abound, with subtle undertones of buttery oak and a refreshing citrus acid backbone, adding layers of complexity. A balance of fresh fruit, malolactic and oak influences have resulted in a full bodied wine with stone fruit flavours, buttery, nutty notes and Meyer lemon freshness.

Winemaker's Notes
100% fermented and aged in older French oak barrels, sur lie. 100% MLF. 10 months in barrel before being blended to tank, ready for bottling.


Food Match
Roast chicken & mushroom risotto
Roast Salmon with herby cous cous salad
Butternut Squash Cannelloni

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.

Pale pink, classic Pinot Noir rose colour. Lifted floral nose of rosewater and strawberry. The palate mixes crunchy red delicious apple, ripe raspberry and cream before finishing dry. Limited supply, will sell out fast.