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Rudi Bauer is part of the reason Central Otago is on the Pinot Wine Map so prominently. His Pinot's show great depth of colour with aromas of forest floor, earth and mouth filling flavours of berry and cherry fruits.

A relatively new name but Dog Point's owners have years of experience in Marlborough and this label is much sought after. This release is beautifully textured rich and delicious.

Quartz Reef Pinot Gris exhibits flavours of ripe pear, peach and marzipan with a rich texture and an off-dry mineral finish. Colour is lemon gold. Aroma is nutmeg, honey, ginger and white peach. The palate is rich and textural with a delicious fine acidity. Cellaring is 3-5 years.

This Squealing Pig Pinot Gris has been made from grapes sourced from Marlborough, bringing stunning sensation and flavour to the wine, with beautiful balance and flavour of fresh nashi pear and juice stone fruit. Serve chilled and enjoy now with your best buddies.

The grapes for the wines that carry the Mt Difficulty Bannockburn label are subject to two strict criteria: they are managed under the umbrella of the Mt Difficulty viticultural team and must be sourced from vineyards situated on the South side of the Kawarau River at Bannockburn. This Pinot noir displays lovely elegance and flow with striking precision and clarity. On the palate it kicks off with a supple dark berry entry, moving into a beautifully textured plush mid palate, after which fine elegant textural tannins frame fruit and acidity on a lengthy finish.

This has been a leading light for Central Otago for Pinot Noir, displaying perfumed ripeness with piercing clarity; dark fruits of the forest dominate the aroma, underpinned by floral and spice notes. Red fruit aromatics are underpinned by cherry and Christmas cake spice while the palate is well textured.

An exotic Middle-Eastern mélange of poached quinces, sticky dates and tree-ripened figs, laced with vanilla bean, cardamom and hints of black licorice. This is a ripe, opulent expression of the pinot gris grape in a voluptuous off-dry style that has considerable concentration and a long, luscious finish. The three clones were hand-picked separately at high ripeness levels and whole-bunch pressed using very low maceration press cycles. The resulting juice was cold settled, then racked to fermentation vessels. Most of the juice went through a natural indigenous yeast fermentation in old French oak barriques and the balance was fermented in stainless steel tanks using cultured yeast. Towards the end of fermentation all the wine was transferred to stainless steel tanks where the fermentations were stopped, retaining 10 g/l residual sugar. The wine then spent a year on yeast lees (seven months in old barrels and the remaining time in stainless steel tanks) prior to blending and bottling. Kevin Judd is one of Marlboroughs pioneer winemakers whose career is intrinsically linked with the global profile of New Zealand wine. Kevin was born in England and grew up in Australia, where he studied winemaking at Roseworthy College and first made wine at Reynella in South Australia. He moved to New Zealand in 1983 and joined Selaks Wines. Subsequently, he became the founding winemaker at Cloudy Bay, a pivotal role during which he directed the companys first 25 vintages. In 2009 he established his own label, Greywacke, named after New Zealands prolific bedrock. The Name: New Zealand does not have a designated national rock, but if one was ever chosen it would have to be greywacke (pron: grey-wacky). This drab grey stone is found everywhere in New Zealand on the mountains, in the rivers, on the beaches. It consists of layers of hard, muddy grey sandstone alternating with thinner layers of darker mudstone (argillite). Technically the term greywacke refers to the sandstone (wacke is a German name for a type of sandstone), but it is also used as a general term for the entire rock.