In few other places are the chapters of each season written as eloquently as they are in New Zealand, as snow heralds winter and stitch birds announce spring. All Hallow's Eve, a traditional celebration bidding farewell to one season and greeting the new, captures this spirit of renewal. Made to a lighter lower alcohol style, All Hallow's Eve has been specially created to welcome your new season.

$1699each $201DOZEN EACH DOZEN Parcels of Merlot grown to good vineyards around Hawke's Bay are identified on the basis of vibrant aromatic qualities, distinctive varietal fruit characters and fine balance between tannins, acid and physiological ripeness. All bunches are completely destemmed and vinified on skins for a period of up to eight days. After the completion of malolactic fermentation in tank, the batches are transferred to older oak barrels for a spell of maturation and softening of tannins. Some components remain in tank to maintain freshness. Following maturation, those parcels which can best define a low alcohol style while achieving the completeness of Hawkes Bay Merlot, are assembled into the final wine. Alcohol 8.0%

Youthful crimson red colour. Fresh raspberry, black plums and cassis notes complemented by background nutmeg oak. A supple, juicy, medium bodied red with dominant red cherry and raspberry fruit flavours balanced by fine tannins. The persistent varietal fruit characters and background oak make All Hallow's Eve a fully approachable Merlot to enjoy while fresh and young. Drinking beautifully alongside grilled tuna steak or a gourmandise lentil burger.

Craighall is widely considered to be a New Zealand flagship. An ultra fine expression of Chardonnay, crafted from the tiny Mendoza clone, hand picked off thirty year old vines and treated to traditional old world winemaking techniques. Flawlessly balanced with vigorous fruit, vibrant minerality and a long, seamless finish.

$4999each $597DOZEN EACH DOZEN Vinified predominantly from fruit grown to very low yielding Mendoza clones planted on the neighbouring Craighall property over twenty years ago. Hand picked grapes are whole bunch pressed through a Willmes membrane. Indigenous yeasts are employed to fully ferment the freshly pressed, unsettled juice at temperatures of 15ºC to 20ºC in a combination of new and used Burgundian oak barriques. These wild yeasts slow the onset and duration of ferments, achieving a textural, multi faceted wine. Lees stirring is employed to enhance complexity and vinosity. Some components are treated to malolactic and ferments are arrested as requisite balance is reached. Aged in barrel on lees for nine months.

Bright, light straw colour. Aromas of nectarine, white peach and delicate grapefruit blossom are full of promise even before the first sip. A very fine entry opens out to a silky, supple mid palate, a simply delicious spread of flavours and weight of fruit. Enticing, freshly baked, old fashioned apple pie scents, irresistible. A creamy, mealy character further fills out the perfectly balanced palate.

Ata Rangi founder Clive Paton has long been an avid tree planter and has won a number of awards for his significant contribution to the environment. Paton approached the Project Crimson team for advice and support, a charitable conservation trust established for the protection of New Zealand's iconic native red flowering Christmas trees, the pohutukawa, the northern and southern rata. Crimson is sourced primarily from vines between ten and twenty years of age, which yield grapes that express the more aromatic spectrum of Martinborough Terrace.

$2999each $357DOZEN EACH DOZEN Project Crimson were keen to have an association with this special wine to help spread word of their work and vision. A close husbanding of the vines to the most exacting standards ripens the Pinot Noir to perfection. Grapes are all hand picked off vines clone 5, 10/5, Abel young Dijon. Bunches are completely de-stemmed keeping as many of the whole berries intact as possible. Parcels are treated to a term of maceration for up to a week before inoculation by indigenous yeast and malo cultures. The batches are hand plunged throughout a fortnight of vinification and complete malolactic their in barrel. The finished wines are matured nine months in a selection of new and prior use French oak barrels. Alcohol 13.5%

Colour of course is crimson. Dark cherry fruit and earthy complexity, crushed rose petal, light cherry, brambly notes and a hint of red licorice conspire to create an enchanting, heady fragrance. More savoury than fruity, a faint hint of clove and fresh cardamom adds intrigue to the nose, flavours suggestive of plum/ cranberry/ red licorice coming through. Easily the most seductive feature of this release is the wonderfully plush, velvety middle palate, the fine, textural spread of tannins and long, tight, spicy finish.

A low yielding vintage has delivered a serious, muscular, powerful Pinot Noir.

$7999each $957DOZEN EACH DOZEN Why such a low yield? Flowering weather (about four months before vintage) was atrocious. As a result both bunches and berries were very, very small. Sourced largely from the oldest home blocks now reaching twenty eight years of age, Abel (aka the Ata Rangi clone) is predominant, but Clone 5 (or Pomard) and Dijon clones 114, 115 and 667 play important supporting roles. Treated to five to eight days pre-fermentation maceration with a minor component of whole berries. All vineyard parcels are vinified separately at a peak temperature of 32°C for up to twenty two days before pressing. Complete malolactic fermentation in barrel, matured for twelve months in a combination of new and prior French oak barrels. Alcohol 14.0%

Purple coloured. Dark brooding plum, cherry-stone aromas and exotic spice lead to a rich, dense palate characterised by firm but supple tannins and a deliciously Martinborough gamey, savoury complexity. Although subdued on the nose at this early stage, the long, long finish is laden with fruit weight and intensity that speaks volumes of the promise of aromas and flavours yet to unfold – the intrigue and fascination of classic pinot noir.

From the Ata Rangi, Champ Ali, Di Mattina, Cambrae, Lismore and Dodd Vineyards, a Pinot Noir sensation grown to the most splendid winegrowing terroirs in all Martinborough, crafted to express an intensity of style and purity of character. Vine age is clearly a factor, it expresses itself as a depth, breadth and complexity of character, a distinctive sense of place, contributing significantly to the consistency and quality of Ata Rangi year after year.

$6999each $837DOZEN EACH DOZEN Sourced largely from the oldest home blocks now reaching thirty years of age, Abel (aka Ata Rangi clone) is predominant, but Clone 5 (or Pomard) and Dijon clones 114, 115 and 667 play supporting roles. Whole bunches are placed directly to tank, remaining grapes are uncrushed but de-stemmed. Tanks are kept cool for several days before fermentation to indigenous yeasts. Temperatures peak at 32°C over three to four weeks whilst being regularly hand plunged. Completes malolactic in barrel, matured twelve months in a combination of new and prior use French oak barrels, bottled unfiltered. Alcohol 13.8%

Deep purple colour. Dark cherry melds with bright, lifted red fruit aromas and hints of spice. Floral notes are present, old fashioned violets and a touch of rose. Vibrant, a sinuous, savoury spine of tannin that spreads out to a long, silky finish. Consider decanting when the wine is very young, an hour or two before serving.

Ata Rangi are the product of love for the land and passion for the vine. The dry windy climate consistently delivers low yields with high concentrations of flavour in the grapes. Obsessive attention to detail throughout the growing season ensures the fruit comes in at optimum flavour and balance. The care taken extends to harvesting the warmer side of individual rows and going back a few days later for the cooler side.

$2699each $321DOZEN EACH DOZEN From the Lismore, Waiora, Walnut Ridge, Hau Ariki Marae Vineyards and the Sutherlands Block. Sites are all very similar, shallow silt-loam over deep, free-draining alluvial gravels. Rainfall is very low at approximately 700mm per annum. The grapes are hand picked and crushed, half the parcels are given a few hours of cold soak skin contact before draining and pressing. Light bentonite to juice at cold settling. Most of the juices were inoculated and fermented at controlled temperature storage of 12°C to 18°C in tank to capture and retain vital fruit whilst a small portion has been fermented in prior use oak barrels. Assembled bright and fruit driven without any malolactic fermentation.

Light straw colour. Notes of elderflower, lemon/ lime, tropical papaya and hints of fresh fennel are defining features. A full, creamy palate entry, lovely weight and a long and focused finish, a restraint and elegance that's all class. Aiming for a complex, satisfying, food friendly style, a small portion is fermented in older barrels to enhance mid palate weight and texture. Delicious when fresh and will evolve gracefully.

Located on the east coast of New Zealand's North Island, Hawkes Bay has been producing wine of the highest quality for over a hundred years. It's five rivers and significant protecting mountain range to the west provide a consistent water supply and climate. Stony, free draining soils produce distinctive, deeply fruited wine of refinement, structure and texture. In the vineyard Pinot Gris stands out for the distinct purple hue of its ripened berries. Braided River's winemaking team are passionate about encouraging the varietal's unique character to flourish and evolve.

$1599each $189DOZEN EACH DOZEN A gentle harvesting and handling in the winery is essential to ensure minimal contact between juice and grape skins. Following the crush, juices are naturally settled overnight for clarification. Components are fermented separately in tank with a variety of yeast strains to achieve aromatic and textural complexity. A small portion was also barrel fermented in older oak barriques for added creaminess and subtle oak character. Post fermentation, the components are allowed to rest on their sedimentery yeast lees, known as sur lie, a practice which adds textural nuance while providings a valuable anti oxidative function, enhancing the primary fruit characters retained by cool tank fermentation. Alcohol 13.5%

Light straw colour. Lifted aromas of nashi pears, guavas and peach are complimented by a subtle custard nuance derived from lees ageing. From the lush middle palate emerges a crisp, dry, persistent finish. Delicious on its own, Pinot Gris is also a very food friendly wine, the subtle character and texture supporting but never dominating a dish. Replenish your brain and your soul, as Braided River goes especially well with seafood and sushi.

This elegantly aromatic expression of New Zealand Pinot Gris is sourced from cool ripening vineyards around Gisborne and Hawkes Bay. A diverse range of soils and grape characteristics enable the winemakers to negotiate and construct an animated style of wine. Free draining stones over silt produce tighter, more highly structured wines. Richer soils with increased clay content yield fuller wines with varietal intensity. Gentle pressing and cool fermentation have preserved delicate spice notes, complemented by lush pear and light pineapple characters.

$1699each $201DOZEN EACH DOZEN A mixture of vines and new Pinot Gris clones on Millardet 101-14, Couderc 3309, SO4 and Riparia Gloire rootstock. All of the grapes were destemmed and lightly crushed with a minimal skin contact, using a new type of bag press which permits the juices to drain quickly, reducing the skin contact and minimising the extraction of phenolics. Free run juices were fermented at 15°C with CY3079 yeast strains to retain maximum fruit character and add weight to the palate. Small amounts of other varietals may be included in the cépage, adding interest by enhancing the aromatics and flavour. Completely unwooded and unoaked, racked off lees before fining, filtered and bottled early to retain the fresh fruit characters.

Light straw in colour. Aromas of fresh pear, stonefruits and subtle tropical notes. The palate shows pear and ripe citrus flavours, finishing to a well balanced, natural acidity. An assemblage of key cool climate vineyards achieves an immensely satisfying wine with distinct varietal character, intensity and freshness, fashioned to a style that epitomises the unique qualities of Pinot Gris grown to New Zealand's northeast. Best enjoyed while young and lightly chilled, the classic food wine, ideally suited to a range of cuisine including spicey Asian, tapas or Al fresco.

The traditional Bordeaux cépage of varietal grapes, mostly Merlot with additions of Cabernet Sauvignon, Malbec and Franc, grown to the Craggy Range estate owned property in the prestigious Hawkes Bay precinct of Gimblett Gravels. The complex mix is finely attenuated each year to accomodate the vagaries of vintage. Craggy Range make an opulent, solidly structured Merlot that's feted by impresarios the world over. Deeply coloured and highly aromatic, Gimblett Gravels is effusive ans profoundly structured, underpinned by signature dusty tannins.

$3499each $417DOZEN EACH DOZEN The Craggy Range vines are managed to a system of sustainable ecological viticulture. Every stage of the vine's growth is measured and compared to ensure balance and harmony with the environment. Pruning, removal of excess, thinning and arranging are all done by hand. Fruit is harvested from the Craggy Range Gimblett Gravels property. Grapes are completely destemmed and inoculated in fermenters for vinification. Upon comletion, Craggy Range is transferred to a selection of new and seasoned French oak barriques for fourteen months, followed by light fining and filtration. Alcohol 13.8%

Very dark red colour. A brooding bouquet of dark plums and blackberry. Wild thyme, rose florals and nutmeg nuances contributing to a lifted complexity. The silken texture unveils an intense core of fruit with cocoa and fresh tobacco characters. A rich palate that's tempered by balanced tannins and kept fresh by bright acidity. Merlot is a traditional accompaniement to lamb, the additions of Cabernet Sauvignon, Merlot and Franc make Craggy Range a superior match.

Single vineyard winemaking and Pinot Noir go hand in hand, such is this noble varietal's faculty for translating site into taste. This tempermental grape demands utmost sensitivity and care, the savoury, brooding characters of Martinborough grown Pinot Noir are cherished and preserved by an artisanal winemaking team obsessed with quality. Eight clones of Pinot Noir picked off more than forty different parcels on stony soils of the higher terraces at Te Muna Road Vineyard, are woven into a dark, brooding wine exhibiting layers of fruit and silken textures.

$4499each $537DOZEN EACH DOZEN Te Muna Road Vineyard is located seven kilometres outside the Martinborough township, at a higher elevation which delays harvest by a week. Stylistically the Pinot Noir here exhibits profound complexity, a reserved intellectual mouthfeel and impressive length on the palate. The vineyard consists of two distinct terraces, one comprised of very old stony soils at a higher altitude, producing exceptional Pinot Noir. Exclusively hand picked grapes are gently destemmed, a small amount of whole bunches are included. Fruit is inoculated to a mixture of wild and cultured yeasts and vinified in open top fermenters before ten months in a selection of small oak cuvées and a light filtration. Alcohol 13.7%

A medium ruby colour. Bright aromas of cherry, raspberries and dried sage with a hint of smoke for an enticing nose. The palate is well structured with layered fine tannins giving a texture of silk and rose petals. Flavours of black fruits and floral, backed by mushroom and bark, fennels and spice. Dense yet elegant and poised, the taut, focused fruit tannins sit seamlessly on the silky savoury finish. To accompany game birds, lamb or veal with porcini.

From the lower terrace of Te Muna Road Vineyard in Martinborough, grapes are picked off several parcels of vine grown to stony, limestone influenced soils adjacent Huangarua River. Intervention in the cellar is minimal out of respect for the true character of a special vineyard, whilst exposing the textural elements for a more evocative style of Sauvignon Blanc, achieving a wine with distinctive fine, soft, chalky texture and great elegance.

$2999each $357DOZEN EACH DOZEN Craggy Range can focus on their own fastidiously hand managed viticultural regimens to produce parcels of the most unique Sauvignon Blanc from their Te Muna Road Vineyard at Martinborough. The second, lower terrace of the site comprises younger stony soils interlaced with lumps of limestone, providing an excellent environment for Sauvignon Blanc. All white wines from the vineyard show a distinctive fine soft chalky texture and great elegance. A mix of whole bunch and destemmed grapes are inoculated and vinified in a combination of fermenters and barriques, followed by three months on sedimentery lees in a selection of mostly prior use French oak, before fining and filtration. Alcohol 12.7%

Pale straw colour streaked with vibrant green hues. Rich aromatics of fresh lime juice, elderflower, lemongrass and nectarine fruit combine with flint, jasmine and dried herbs for an intense and complex bouquet. The palate is intriguing, concentrated and dense, yet retains remarkable linearity and focus. sweet fruited core is framed by citrus like acidity and gains textural interest via a chalky finish.

Dawn and Neil McCallum had been looking for a quality site since 1979 and it was clear that Martinborough was the place. According to soil scientist Dr Derek Milne, the virtue of this locality was its thirty year record of the lowest rainfall anywhere on the North Island and a heat summation that's idyllic for Pinot Noir. The lowest rainfall was limited to a tiny locality five kilometres in radius and a study of soils revealed that the deep, free draining gravels they sought were restricted to an even smaller part, to be the home of Dry River Pinot Noir.

$11999each $1437DOZEN EACH DOZEN Dry River are amongst the first growth of Martinborough pioneers. The crescent shaped appellation lies along the edge of a river terrace formed by the Ruamahunga and Huangarua Rivers. A mere 600 plantable hectares in size, the special soils are comprised almost completely of free draining gravels with the same very low rainfall and similar aspect, temperatures, wind-run and so on, unique and homogenous from a viticultural point of view. From 1986, wines made from within this area were given a seal of origin. Authentification was administered by the Martinborough Terrace Appellation Committee according to a set of rules and regulations descibed as Martinborough Terrace Appellation of Origin System. Alcohol 13.0%

Rubellite in hue with clear hints of purple. The nose shows sweet dusty florals associated with old fashioned rose petals, hints of red berries and dark cherry. The palate is full and round showing delicacy rather than power with elegant velvety textured tannins. Again, tasting of delicate red fruits, dark cherries and crushed walnuts. The wine shows transparency with a mineral thread that spreads over the entire palate and entwines with the faintest hint of dried herbs. The finish is long with a slight sappiness giving a sense of freshness to the lingering flavours. The alcohol is conservative and initially it may appear to be a light wine until the flavour persistence persuades one that this impression derives from elegance.