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Foxes Island Fox by John Belsham Ma Muse Marlborough Pinot Noir John Belsham is responsible for a triumvirate of Pinot Noir, each cuvée a distinctive weld of a stable renowned for unparalleled value. Ma Muse is the old Fox that we have to come to love under a different banner. The entrée to the range, Ma Muse is an everyday Pinot Noir that drinks as well out of the cellar as it does out of the fridge, with no forfeit of crunch, succulence or complexity. And youll only find it at Langtons. Drawing on vast experience in Europe and the gorgeous surrounds of his Awaterre Estate, Belsham strives to communicate these sources of inspiration from vineyard to glass, drawing on optimally ripe fruit grown on a Pinot Noir utopia of silty loams over limestone. Attention to detail is punctuated by minimal input, sustainable accreditation and a culture that strives to protect the environmental hegemony. Not only are the wines vegan-friendly, but a percentage of the sale of each supports global reforestation. The heritage of the region is also acknowledged. The Fox name celebrates the explorer William Fox, who named a tributary island in Marlborough Foxes Island and a glacier in the Southern Alps, Fox Glacier. As pertinent, the native botanicals depicted on the label were painted by Sarah Featon in the 19th century as part of the inaugural classification of New Zealand flora.

Konrad Organic Pinot Noir. Quality has always been the absolute focus for Konrad wines. It starts in the vineyard where no corners are cut and continues in the winery where handcrafting is the standard. Certified organic, this Pinot Noir has aromas of black cherry, mocha and hints of porcini mushroom, underpinned by smokey, earthy flavours and dark fruit on the palate.

It bursts with bright red-currant and cherry fruit, cinnamon, cloves, cracked pepper and drying violets with a savory earthy undertone. The palate is plush but neatly packaged with savory, focused tannins and crunchy berry fruit. The spicy French oak does show on both the nose and the palate but it adds rather than detracts. Drink this young and slightly chilled as a light alternative to charred barbecue fare.

Peregrine's Pinot Gris serves up some interest that goes beyond New Zealand's most famous white variety. Instead of kiwifruit and gooseberries, savour Pinot Gris' poached pears and red apples. There's some crisp acidity hiding in the back that keeps the palate fresh, with some mealy texture providing a nice mouthfeel.

The 2018 Nautilus Sauvignon Blanc displays intense lifted aromas of citrus peel, blackcurrant buds and fresh herbs. The palate introduces a delightful lime/citrus based mouth-watering intensity and finishes with a strong textural component. The fruit was machine harvested at night or in the cool of the morning, gently crushed and pressed then fermented with a variety of aromatic yeast strains in stainless steel tanks - the sole aim being to reflect and preserve the flavours and aromas grown in the vineyard. 10% of the juice fermentations were started with a non-saccharomyces yeast and 3% of the blend was barrel fermented. After fermentation, the wine was kept in contact with the lees for five months. This classic technique enhances creaminess and integrates flavours.

FOXES ISLAND Belsham Awatere Estate sur lie aged Sauvignon Blanc, Marlborough

Isabel Estate Chardonnay exudes bright, ripe fruit such as grapefruit and lemon with upfront acidity. Complex aromas of sweet nuttiness, ripe figs and a touch of melon follow closely by with delicious nougat and caramel. Finish is creamy and lingering. Not one to miss.