New Zealand

The Cellar Selection Chardonnay has citrus and nectarine flavours backed up with sweet oak and lees stirred complexity. It is made in an early drinking style, but will comfortably cellar for the next 2-3 years.

Produced by the excellent Ant Moore from fruit grown high above the Waihopai Valley. Stunning value with gooseberry and citrus notes and balanced acidity.

Classic cranberry and red current aromas giving us a wine with enough bite and texture to be foody but with enough generosity of fruit to be a delicious glass on its own. A touch of oak in the wine making lends a little soothing creaminess to the whole. Pretty, poised and textural.

From the hastings area of hawkes Bay, this 100% Pinot Noir fruit from a 100ha site. A nose of juicy red fruit character is followed by a delicate, soft Pinot Palate.

This is a really great value Sauvignon Blanc made by Graham Avery. This is a ripe and opulent Sauvignon Blanc with an outstanding gooseberry and passion fruit palate and keen acidity. Delicious.

A surprisingly complex Sauvignon Blanc made from grapes harvested in three areas of Marlborough each displaying subtle character variation. With 6% oak fermentation followed by 2 month lees stirring to add texture, richness and complexity balanced with classic Marlborough fruit.

Sourced from fruit of Raukawa, Haumona and gimblett Gravels. 100% Chardonnay, both steel and barrel fermented and a portion of oak aging. A lovely nose of broad, white fruit with a yeasty, creamy nose followed by and elegant, refined palate of citrus fruit.

This fantastic Merlot has ripe and concentrated plum, dark berry, capsicum and liquorice flavours, with hints of dark chocolate on the finish. Soft and velvety tannins provide the backbone for a rich wine that will cellar comfortably for a decade.

This Pinot Noir very much a New World style with typically varietal black cherry aromas along with dark berry and cherry flavours, backed up with ripe, smooth tannins and a long finish. This is a food-friendly style that will benefit from cellaring for up to 6 years.

Staete Landt is a reference to the great Dutch explorer Abel Tasman. This is a wonderful, ripe, oily, fat example with gooseberry and passion fruit.