New Zealand

Displaying 1-10 of 18 results.
  • Wine
    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.
  • Wine
    Sourced from the Gimblett Gravel area of hawkes Bay, a blend of Merlot, Cabernet Franc, Cabernet Sauvignon, Petit Verdot and malbec, aged in Barrique for 16 months. Rich and structured, it demonstrates bramble, blackcurrant, spice and vanilla notes on nose and palate.
  • Wine
    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.
  • Wine
    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.
  • Wine
    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.
  • Wine
    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.
  • Wine
    Still the most famous of all Marloborough Sauvignon Blanc with elegant flavours of gooseberry, grapefruit and minerals.
  • Wine
    A rich and luxurious blend from Cloudy Bay. 100% Chardonnay fruit with ripe, textured oak notes.
  • Wine
    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.
  • Wine
    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.