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.
A delicate, pale green/gold.
Perfumed floral notes and hints of passionfruit are underpinned by aromas of grapefruit and gooseberry that add zingy, citrusy notes and combine with hints of capsicum to enhance the nose.
Classic tropical fruit and herbal notes have been derived from the careful selection of various areas of our best River Terrace vineyard blocks in the Upper Wairau Valley. The full flavours and tight structure of the palate reflect the intrinsic quality of the Wairau Valley vineyards. The wine has a broad spectrum of flavours, from ripe tropical through gooseberry, which is supported by a refreshing acidity and perfectly balanced residual sugar.
100% Marlborough, Upper Wairau Valley.
The 2017 Vintage in the Upper Wairau was typified by warm daytime temperatures, tempered by cool nights. An ideal summer ensured great vine health and fruit condition through to end of March. These conditions were ideal for creating strong varietal flavours while retaining fine acidity and elegance in the wines. Harvesting of fruit was carried out in the second week of April.
The fruit was harvested at maximum flavour as assessed through frequent tasting in the vineyard by our winemaker. It was very gently pressed to avoid harsh phenolic extraction and allowed the juice to cold settle. The clear juice was fermented at low temperatures using a range of yeast renowned for their ability to enhance the Sauvignon Blanc aromas. A balanced amount of residual sugar was left in the wine to complement the acidity and to add palate weight and structure.
Evan Ward
100% Sauvignon Blanc
100% stainless steel fermentation/maturation.
Alc Vol: 12.20% vol
Acidity (TA): 7.50 g/l
pH: 3.17 g/l
Residual Sugar: 5.80 g/l
2018/20 – will continue to develop for a further 5 years.
Panko crumbed snapper, with lemon and a fresh green salad.
Double Gold CWSA, August 2018
5 STAR Wine Orbit, December 2017
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 winemaking region, it produces close to 75 percent of wine exports.
A delicate, straw gold
An aromatic, perfumed nose delivers fruit aromas of nashi pear, honeysuckle and quince. Fermentation esters and a delightful spicy note further enhance the fruitiness of this aromatic wine
The palate is full of ripe fruit flavours delightfully counterbalanced by a soft phenolic structure that provides the perfect balance for the residual sugar left in the wine from fermentation. Apple, custard and quince flavours complexed with a touch of ginger provide a great combination of tastes that linger on the palate well after the wine has gone.
100% Marlborough, Upper Wairau Valley.
The 2017 Vintage in the Upper Wairau was typified by warm daytime temperatures, tempered by cool nights. These provided the ideal conditions for creating varietal flavours while retaining fine acidity and elegance in the wines. Harvest commenced the third week of April just prior to the late season rainfalls in the area.
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.
Alc Vol: 13.5 %
Acidity (TA): 6.0 g/l
pH: 3.34 g/l
Residual Sugar: 7.7 g/l
2017/19 – will continue to develop for a further 5 years
Lightly spiced Asian food. We suggest a chicken curry with a coconut cream sauce or crispy Thai pork and vegetable rolls
4.5 STARS Wine Orbit, October 2017
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:13.8%
Acidity (TA): 5.4 g/l
pH: 3.21
Residual Sugar: less than 1g/l
2018/19 – will continue to develop for a further 5 years
Perfect with seafood with rich cream-based sauces or lightly spiced curry.
4.5 STARS Wine Orbit, December 2017
4 STARS Raymond Chan, December 2017
The Waipara Valley is snuggled in the lee of the Teviotdale hills that provide protection from cool easterly winds but are open to the warming northwest winds. The protective Southern Alps ensure low rainfall, abundant sunshine and often very warm summers. The hot, dry nor’wester winds are tempered by the cooling sea breezes and the occasional cold southerly fronts.
Bright cherry red
Aromas of dark cherry and plum supported by a background of toasty oak.
This blend from Waipara is richly flavoured and aromatic and delivers elegant, earthy Pinot flavours complemented by fine-grained tannins and well balanced subtle oak flavours. The palate is full but soft with great length of flavour and finishes dry with perfect weight and mouthfeel.
100% Waipara.
Alc Vol: 14.00%
Acidity (TA): 5.60 g/l
pH: 3.60 g/l
Residual Sugar: less than 1g/l
2016 was a great vintage for Pinot. Crops were balanced, summer was moderate and autumn was long and dry.
Traditional Burgundian methods were used for vinification and elevage. A proportion of the whole bunch was placed at the bottom of the vats, with destemmed berries on top. One week cold soak was followed by a natural fermentation during which time the floating cap of skins was plunged twice daily.
After fermentation, the wine was tasted daily to determine the day of press. Total cuvaison was around 3 weeks. It was gently pressed pneumatically then aged in French oak for 18 months on yeast lees. The malolactic fermentation occurred naturally in spring. The result is a rich, ripe, full-bodied wine with the typical regional characters of chocolate, cherry, plum, and spice.
Evan Ward
100% Pinot Noir
18 months in French oak.
Drinking well now but will continue to develop for a further five years from vintage date.
The perfect drink for a picnic with cheese, cold meats, patés, and terrines
4.5 STARS Wine Orbit, February 2018
4 STARS Raymond Chan, February 2018
4 STARS Harpers Wine Stars, April 2018
The Waipara Valley is snuggled in the lee of the Teviotdale hills that provide protection from cool easterly winds but are open to the warming northwest winds. The protective Southern Alps ensure low rainfall, abundant sunshine and often very warm summers. The hot, dry nor’wester winds are tempered by the cooling sea breezes and the occasional cold southerly fronts.
A bright, candyfloss pink
Fresh and bright, the beautifully lifted bouquet shows raspberry coulis, watermelon, rockmelon, and floral characters.
Classic tropical fruit and herbal notes have been derived from the careful selection of various areas of our best River Terrace vineyard blocks in the Upper Wairau Valley. The full flavours and tight structure of the palate reflect the intrinsic quality of the Wairau Valley vineyards. The wine has a broad spectrum of flavours, from ripe tropical through gooseberry, which is supported by a refreshing acidity and perfectly balanced residual sugar.
100% Waipara, Canterbury
High sunshine hours made for a hot and memorable growing season and the relatively settled weather during harvest allowed us to pick our Pinot Noir when desired so fruit exhibited good ripe flavours. The flavour and quality of the fruit were second to none.
Settled weather in North Canterbury during December provided optimal conditions for flowering. Summer was hot so the fruit was ripe. The free draining soils helped mitigate the effects of the late summer rain to some extent. The Pinot fruit was harvested then very gently pressed to yield only the free run juice which was fermented at cool temperatures in stainless steel to accentuate the fresh fruity aromas.
Contract
100% Pinot Noir
100% stainless steel fermentation/maturation.
Alc Vol: 12.8 percent
Acidity (TA): 8.3 g/l
pH: 3.37 g/l
Residual Sugar9.2 g/l
VEGAN/VEGETARIAN-FRIENDLY
2018/19 – 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.
4.5 STARS Wine Orbit, July 2018
4 STARS Raymond Chan, August
