The Estate wines are a blend of the very best parcels of fruit carefully selected from our vineyards to make the very best wine possible. Our winemaker Evan Ward aims for purity and freshness in this range and a food friendly style. This is our flagship and most widely distributed.
In its setting at the north-eastern tip of New Zealand's South Island 40 degrees south of the equator, Marlborough lies parallel with some of the northern hemisphere's major wine growing regions. As the country's largest grape growing and wine making region, it produces close to 75 per cent of wine exports.
Pale straw green
Pungent tropical aromas of peach, melon and passionfruit dominate the complex nose of this wine. Underlying aromas of grapefruit and gooseberry add zingy, citrusy notes.
The ripe, full flavours and tight structure of the palate reflect the intrinsic attributes of the Estate’s Wairau Valley vineyards in what was a great season for ripening. Flavours from the tropical spectrum with very little unripe greenness. Blending the best fruit from our three vineyards has created a mix of flavours, from ripe tropical through gooseberry, which is supported by a refreshing acidity and perfectly balanced residual sugar.
100% of the fruit for this wine was sourced from our Estate Vineyards in the Upper Wairau Valley in Marlborough.
The 2016 Vintage in the Upper Wairau was one of the best in the last decade. Warm daytime temperatures, tempered by cool nights, provided the ideal conditions for creating intense flavours while retaining fine acidity and elegance in the wines. As a result of these conditions, the flavour profiles tended more to tropical with very little greenness. Picking commenced the first week of April.
The fruit was harvested at maximum flavour as assessed through frequent tasting in the vineyard by our winemaker. Harvested in the cool of the evening, the fruit was very gently pressed to avoid harsh phenolic extraction and the juice allowed to cold settle. The clear juice was fermented at low temperatures using yeast renowned for their ability to enhance the Sauvignon Blanc aromas through the release of aromatic thiols. A small amount of residual sugar was left in the wine to complement the palate weight and structure. Early bottling was carried out to ensure the capture of the intense varietal aromas and flavours.
Evan Ward
100% Sauvignon Blanc
100% stainless steel fermentation/maturation.
Alc Vol: 13.4%
Acidity (TA): 6.9g/l
pH: 3.26
Residual Sugar: 4.0g/l
2016/18 – will continue to develop for a further 5 years
Grilled Blue Cod with Kumara chips
In its setting at the north-eastern tip of New Zealand's South Island 40 degrees south of the equator, Marlborough lies parallel with some of the northern hemisphere's major wine growing regions. As the country's largest grape growing and wine making region, it produces close to 75 per cent of wine exports.
A delicate, pale straw gold
A strongly aromatic, perfumed nose delivering fruit aromas of ripe nashi pear, honeysuckle and quince. Fermentation esters and a delightful spicy note further enhanced the fruitiness of this aromatic wine
The palate is full and lush with ripe fruit flavours delightfully counter balanced by a soft phenolic structure that imparts a sense of opulence. Apple, custard and quince flavours complexed with a touch of ginger provide an exciting combination of tastes that linger on the palate well after the wine has gone.
100% Marlborough, Rewa Vineyard
The 2016 Vintage in the Upper Wairau was one of the best in the last decade. Warm daytime temperatures, tempered by cool nights, provided the ideal conditions for creating intense flavours while retaining fine acidity and elegance in the wines. As a result of these conditions, the flavour profiles tended more towards ripe and luscious with exceptional aromatics. Picking commenced the first week of April
The fruit was harvested at maximum flavour as assessed through frequent tasting in the vineyard by our winemaker - for Pinot Gris this occurs late in the ripening process. It was very gently pressed to avoid harsh phenolic extraction and the juice allowed to cold settle. The clear juice was fermented at low temperatures using yeast renowned for their ability to enhance the Pinot Gris aromas. A balanced amount of residual sugar was left in the wine to complement the palate weight and structure.
Evan Ward
100% Pinot Gris
100% stainless steel fermentation/maturation.
Alc Vol: 14.0%
Acidity (TA): 5.4 g/l
pH: 3.60
Residual Sugar: 7.8 g/l
2016/18 – will continue to develop for a further 5 years
Chicken curry with a coconut cream sauce or crispy Thai pork and vegetables rolls
Hawke's Bay is the oldest wine region in New Zealand and the second largest. Located at 39.4°S, in the North Island of New Zealand, our climate is maritime and similar to Bordeaux. This region is well known for their rich, complex Chardonnays
A delicate, pale straw green
Aromas of melon and peach stone, complexed with subtle malolactic fermentation and oak notes, are the signature of this wine. It has a freshness and vibrancy that gives it instant appeal.
This wine displays flavours of stone fruit and peach stone with hints of toasty oak complexed with subtle malolactic fermentation characters. The palate has a fullness and creaminess to it which gives it good length while at the same time finishing quite refreshingly dry.
100% Hawke’s Bay
The weather conditions were perfect for bringing the Chardonnay fruit to full maturity while still retaining a good level of natural acidity. The levels of malic acid were higher than normal this year due to higher diurnal temperature fluctuation. These temperature patterns in turn have also resulted in elevated varietal characteristics making the wine that more intense.
The fruit was harvested at optimum ripeness and transported quickly to the winery. It was destemmed only, without crushing, and immediately chilled prior to pressing which has assisted in retaining the maximum fruit flavours. A gentle pressing was followed by cold settling to clarify the juice. The clear juice was then fermented with a selection of Chardonnay yeast and this was followed by a full malolactic fermentation to add complexity to the palate and reduce the natural acidity.
Evan Ward
100% Chardonnay
100% stainless steel fermentation with premium French oak maturation
Alc Vol: 14.00%
Acidity (TA): 5.0 g/l
pH: 3.50
Residual Sugar: Dry
2016/17 – will continue to develop for a further 5 years
Perfect with seafood with rich cream-based sauces or lightly spiced Thai chicken curry
In its setting at the north-eastern tip of New Zealand's South Island 40 degrees south of the equator, Marlborough lies parallel with some of the northern hemisphere's major wine growing regions. As the country's largest grape growing and wine making region, it produces close to 75 per cent of wine exports.
Bright cherry red
Aromas of dark cherry and spice supported by subtle nuances of toasty oak
The wine delivers elegant Pinot flavours in a bright, easy drinking style that showcases varietal flavours. These vibrant, varietal flavours are complemented by soft tannins and well balanced use of oak that does not dominate the wine. The palate is full but soft with great length of flavour and finishes dry with perfect weight and mouthfeel to create a wine of wide appeal.
Rewa Vineyard, Upper Wairau Valley, Marlborough
Alc Vol: 12.7%
Acidity (TA): 5.8 g/l
pH: 3.49
Ideal weather conditions led up to a harvest that was commenced in mid-April, with fruit in perfect condition and packed with flavour. The season also provided the requisite large diurnal temperature fluctuations that maximise the varietal flavours and colour of Marlborough Pinot Noir.
The fruit was destemmed without crushing to retain a percentage of whole berries in the ferment. Fermentation was carried out in small fermenters with twice daily gentle air-rummaging of the cap to extract colour and tannins. Further maceration post-ferment and prior to pressing has enhanced the palate with soft tannins. After malolactic fermentation the wine underwent a period of oak maturation prior to stabilising for bottling. The wine has not been fined in order to retain maximum flavour and mouthfeel
Evan Ward
100% Pinot Noir
100% stainless steel fermentation/maturation.
Drinking well now but will continue to develop for a further five years from vintage date.
The perfect drink for a picknic with cheese, cold meats, patés and terrines
In its setting at the north-eastern tip of New Zealand's South Island 40 degrees south of the equator, Marlborough lies parallel with some of the northern hemisphere's major wine growing regions. As the country's largest grape growing and wine making region, it produces close to 75 per cent of wine exports.
A bright, candyfloss pink
Floral, aromatic scents of strawberries and confectionary with background notes of dark cherries.
A well balanced wine with a luscious palate weight. Made from free run Pinot noir, this wine has a lovely soft texture balanced by moderate acidity and a small amount of residual sugar. The intensity of flavours is such that they linger on the palate well after the wine has been consumed.
100% of the fruit for this wine was sourced from our Rewa Vineyard in the Upper Wairau Valley of Marlborough.
Ideal weather conditions led up to a harvest that was commenced in mid April, with fruit in perfect condition and packed with flavour. The season also provided the requisite large diurnal temperature fluctuations that maximise the varietal flavours of Marlborough Pinot Noir. The fruit for this wine was harvested in the third week of April.
Weather conditions allowed the fruit to be hung on the vines until maximum flavour levels were reached at good sugar levels. After being gently destemmed, the Pinot Noir fruit was allowed to cold soak for 48 hours to extract the beautiful colour and the essence of the fruit flavours that are the hallmarks of this wine. Only the free run juice was used and fermentation was carried out at low temperatures with yeast strains selected from the south of France for their ability to enhance rosé flavours and mouthfeel.
Evan Ward
100% Pinot Noir
100% stainless steel fermentation/maturation.
Alc Vol: 13.8%
Acidity (TA): 6.80g/l
pH: 3.37
Residual Sugar: 6.1g/l
2016/17 – will continue to develop for a further 5 years
An ideal lunchtime wine or as an aperitif. Enjoy with fish, grilled salmon or tuna with a fresh summer salad.
