Isabel Estate Vineyard Sauvignon Blanc
ISABEL ESTATE VINEYARD Sauvignon Blanc, Marlborough
Isabel Estate Vineyard Wild Barrique Chardonnay
Lawsons Dry Hills Gewürztraminer
Full bodied with trademark rose petal and lychee flavours joined by spices and marmalade complete with long finish.
Babich Headwaters Organic Block Sauvignon Blanc
A great new addition to the Babich range of much loved Marlborough Sauvignon Blancs, this time an organic Sauvignon Blanc. Great single vineyard expression with large amounts of tropical fruit with a backbone of clean and crisp minerals. Cleansing acidity on the finish rounds out what is a true organic star.
Astrolabe Marlborough Pinot Gris
Grown in the Waihopai and Awatere Valleys. The Gris has aromas of white fleshed stonefruit and fresh pear, with a little vanilla pod, cardamom and citrus zest. The palate is pure, easy-drinking wine with a fine minerality and delicacy of structure. Stonefruit and pear flavours dominate. Another beaut from Astrolabe..
Black Cottage Pinot Gris
Aroma Attractive aromas of fresh apricot mingle with fresh fig. Palate The palate is full of rich flavours of quince that lead to a salty minerality on the finish
Main Divide Sauvignon Blanc
The wine exudes intertwining impressions of citrus blossom, elderflower, passion fruit, white peaches, nectarines and mango. It has a rich mid-palate but it finishes crisp, dry and zingy. The flavours linger in the mouth well after swallowing.
Nautilus Estate Sauvignon Blanc
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.