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ISABEL ESTATE VINEYARD Aratoro Chardonnay, Marlborough Isabel Estate was established in Marlborough in 1980 and has some of the oldest vines in the region. Aratoro (meaning 'path of discovery') is Isabel Estate's top-tier range. This single-vineyard wine is crafted from some of the oldest vines on the Isabel Estate vineyard. The Chardonnay is crafted from naturally low yielding vines that provide fruit with great concentration and acidity. The resulting wine is powerful and intricate, displaying notes of gunsmoke, white peach, and nectarine, with hints of lemon and lime. The citrus note gives the wine length and vibrancy. Mineral, linear, lengthy and fine acidity carries the wine and gives this beautiful wine great age-ability.

Bright straw colour with a watery hue. Aromas of gooseberry and citrus mix with grassy asparagus characters and smoky flint like notes. Nicely rounded yet fresh in the mouth, herbaceous gooseberry, citrus and asparagus flavours overlay grassy and gun smoke infused back drop. Finishes dry with lively acidity that lends tension and mid length aftertaste. Drink over the next 1-2 years. Alc. 13%

The Berthier family have been winegrowers for five generations, with Clement and Florian taking over the reins in 2012 to continue the family tradition. Clement is responsible for winemaking and sales, while Florian is focused on the vineyards. The terroir of this Pouilly Fume is unique in that it is composed of marl with a high proportion of fossilised oyster shells. This 100% Sauvignon Blanc opens up with aromas of white flowers, citrus zest, and delicate notes of oyster shell and seaspray. The palate is bright and lively, with a roundness and gentle richness on the palate.

Wine description: Aromatic dried herbs and wildflowers with a fruity bouquet and flavours of guava, honeydew melon and pear. A subtle burst of citrus and pleasant acid delivers nice harmony and a long dry finish to the sweetly fruited palate. winemakers comments: Our Pinot Gris is made from fruit grown on our Tiger, and Sinclair vineyards in the Parkburn area of Cromwell. All the grapes are hand harvested and fermented in small lots in stainless steel tanks helping to retain fruit purity and finesse. The wine is full, dry, and textural, and displays excellent fruit structure, intensity, and mineral length. harvest: in bottle: Date: 15th & 19th April 2023, pH: 3.45. Brix: 21.7-22.2, TA: 6.0g/L. pH: 3.32, Alc: 3.4%. TA: 6.7g/L.

The explosive flavours of New Zealand Sauvignon Blanc have dazzled wine critics, setting the international benchmark for the style. In 1975, when Marlborough’s first Sauvignon Blanc vines were planted, no one could have predicted the superstar status that this variety would attain within a couple of decades. Pungently aromatic, New Zealand Sauvignon Blanc assails the senses with red capsicum (bell pepper) and gooseberry characters, lush passionfruit and tropical fruit overtones. Other notes include fresh cut grass, passionfruit,, grapefruit or lime. In this selection we selected our favourites for you to enjoy on a bright autumns day. Online Only Price

The Berthier family have been winegrowers for five generations, with Clement and Florian taking over the reins in 2012 to continue the family tradition. Clement is responsible for winemaking and sales, while Florian is focused on the vineyards. Coteaux du Giennois, located northwest of Pouilly-Fume on the right bank of the Loire river, is the family's flagship appellation. This particular parcel selection is from soils made up primarily for quartz and flint (silex in French), giving the exotic, crunchy gooseberry characters with gunstone minerality. Expressive with a juicy thread of acidity and concentration on the palate, this is an incredible Sauvignon Blanc packed full of purity and energy.

Burn Cottage is best known for its Pinot Noir, but this Riesling Grüner Veltliner blend is one of Central Otago’s quiet success stories. The fruit is sourced from the Sauvage Vineyard in Bannockburn, which was planted in 2005. The site’s schist soils and cool climate allow both varieties to retain definition and drive while achieving full phenolic ripeness. Winemaking is a low-intervention process: the grapes are pressed and fermented with indigenous yeast in stainless steel and seasoned oak. The result is a layered, textural wine that balances Riesling’s precision with Grüner’s flesh and spice. Expect notes of citrus peel, white flowers, and stone fruit on the nose, with a palate that carries through those characters, complemented by mineral depth and a clean, dry finish. This is a wine that evolves well over several years and pairs equally well with food or as an aperitif. A small-production release that quietly broadens the picture of what Central Otago can do beyond Pinot Noir.