Hawkshead was the first home in New Zealand of Denis Marshall’s ancestor, naturalist William Swainson, Fellow of the Royal Society, who arrived to make his home here in 1841. Denis Marshall & Ulrike Kurenbach dedicate their wines to all those who have made this beautiful country their home. Grapes are hand-picked, de-stemmed and matured in French oak barrels. Minimal intervention in the winery and sustainable wine growing are our principles.

Big, bold and full of all the black fruits, namely cherries, the Super Nanny is tempered with subtle notes of leather, spice and oak. Fine tannins and juicy acidity join forces to give it a long, clean finish. Super Nanny loves gamey red meats, so try it with duck or venison in particular.

A seductive and enticing Pinot Noir that delivers an intriguing aroma of sun ripened red fruits, earl grey tea and an underlying character of autumnal leaves and wet stones. The palate is both youthful and vibrant, with an elegance and richness that is becoming the hallmark of our vineyard. The red berry fruit flavours combine with wild thyme and rich savoury notes, and are supported by the beautifully poised tannins that give depth to the long mouth-watering finish. This wine by Burn Cottage Vineyard needs a few years to marry all of its elements. Cellaring for up to 8-10 years.

Central Otago benchmark, Felton Road, produce some of the new world's greatest Pinot Noir's. The Cornish Point Pinot is a perfect example with its complexity matched with fruit power and what seems like eternal length. While magnificently bright and dominated by rich fruit flavours early, the Cornish Point will develop earth and forest floor flavours and aromas along with a seamless integration of tannin and acid to provide a aged Pinot experience like none other.

Mud House have asserted a reputation for Pinot Noir in a crowded New Zealand marketplace by proving excellent varietal and terroir driven examples like this Golden Terraces Vineyard Pinot Noir from Central Otago at some great prices. With lifted aromas of dark cherry and berry fruit with underlying notes of mocha and cinnamon giving way to a sumptuous palate of bramble and spice characters with considerable length.

An excellent bouquet with a core of ripe red fruits from raspberry and red cherry of the forest and farmers market. There’s also plenty of smoky wood scent with spices of cinnamon, nutmeg and clove. On the palate the wine is taut and youthful with tannins and acidity driving the texture then wood spices and a core of ripe fruits and a light savoury dried herb quality. A wine that simply needs more time to bring together all the attributes and meld. Length finish, well made and ready to drink from late 2024

Product Information: The 25th vintage in Gibbston delivered idyllic conditions providing the opportunity to make exceptional wines including this commemorative cuvee from their own Estate, one that beautifully articulates in the glass everything Grant and Jen love about Gibbston Pinot Noir. This slightly warmer season shows density and concentration with amazing finesse; perfume; fragrance; fine tannin; bright fruit and delectable earthiness. The wines receive 25% whole bunch, there's 25 days of total maceration. The wine spends 11.5 months in 29% new oak by Ana Selection and François Frères. Maker: Valli is the personal vocation of pioneering winemaker Grant Taylor a name that's synonymous with Otago Pinot Noir. He has been crafting wines there since 1993 when there were only 20 ha planted – today there are over 2000. Grant founded Valliin 1998 with the intention to produce single vineyard Pinot Noirs highlighting the different characteristics of Otago’s sub regions. More than 20 years later, Valli is doing just that, producing single-vineyard pinot noirs from Gibbston, Bannockburn, and Bendigo in Central Otago and the Waitaki Valley in North Otago, as well as a dry Pinot Gris from Gibbston and a Riesling from Waitaki. In 2015, established Otago winemaker Jen Parr joined Grant in the winery, where the two aim to create wines with honesty, integrity, and most of all, a sense of place. When you drink a Valli wine, you are enjoying more than just a wine: you are experiencing a place. Vineyard: Just off the Gibbston Highway in Central Otago, this vineyard embraces a semi excellences a semi-continental climate, at altitudes ranging from 320 to 475 meters, the vines thrive with a composition of Dijon clones. They draw sustenance from alluvial loess atop firm river gravels and colluviums, while being free draining. Planted in year 2000, managing a relatively dense 4,040 per hectare the yields are kept to a low 5 tonnes per hectare. Producing wines of extraordinary character and depth of flavour. Nose - Herbaceous, Raspberry, Sweet Spices The nose is elegantly presented, with a whiff of medicinal/ herbaceous nuance, unfolding Bing cherry, strawberry, raspberry, hibiscus, vanilla and spices. Palate - Cherry, Hibiscus, Thyme Medium-bodied aromas of strawberry, cherry and raspberry intertwined with hibiscus, vanilla, and cinnamon, along with thyme, vine leaf and a suggestion of liquorice. Ripe acidity laces the palate, and dusty tannin lightly adorns and carries a captivating closing. A graceful Pinot Noir shows deep nuances and balanced spice on a refined, dusty mouthfeel. Finish - Briary, Licorice, Savoury Wood Spices A graceful Pinot Noir shows deep nuances and balanced spice on a refined, dusty mouthfeel.

Planted on terraces and alluvial schist based soils formed by the Mata-Au (Clutha) River producing perfumed wines with elegant texture, structure and mineral length.

This wine is made from grapes grown in vineyards in different sub-regions of Central Otago. It captures the character of each vineyard giving us bright, fresh sweet fruit with savory and herbal tones and good texture and mineral length.