$6099each $731DOZEN EACH DOZEN

Internationally lauded and perennially feted as one of North Island's leading marques, the inception of Kumeu River was at the very genesis of New Zealand's fledgling wine industry. Kumeu River are one of the North Island's most artisanal, premiere winemaking estates, with a reputation for the finest Chardonnay. Village offers real purity and finesse, supple, refreshing and beautifully concentrated. Vinified purely from the free run juices of the first press, achieving a particularly supple wine with very fine textures, simply delicious to drink.

$2299each $275DOZEN EACH DOZEN At Kumeu River, the winemakers are particularly careful in selecting only the very best grapes for their wines. Yields are kept low to improve the concentration of aromas and flavours, faulty berries are removed in the field. The exclusively hand picked grapes are whole bunch pressed and treated to an indigenous yeast vinification. Some or all of the wine may be fermented in French oak barriques, the balance may be fashioned to enhance varietal freshness. Upon completion of ferments and a course of full malolactic, components are assembled into the finished wine, aimed at accentuating the ripe peach and melon characters of Chardonnay.

Pale yellow colour. Very attractive lifted fruit aromas, along with a touch of nuttiness, the hint of hazelnut that's so very Chardonnay. Characters of grapefruit and lemons, cashews, leesy with a dollop of cream. The palate also shows a nice peachy ripeness along with a crisp flinty character that gives the wine a refreshing cleansing quality. Perfect alongside fishes and crustacea.

$1999each $239DOZEN EACH DOZEN

$2299each $275DOZEN EACH DOZEN

A prominent NZ dry style sparkling wine which can be served as aperitif or alongside cuisine, Lindauer is not completely dry, but close enough to be refreshing. It offers aromas of hot baked brioche and light fresh fruit to lay aside its brightly foaming texture. Full on the palate with a pleasant, steady mousse and elegant aroma, yeasty and toasty from prolonged bottle maturation on lees, crisp, complex and well balanced, with a full flavour and lasting finish, cool and delicious, this is the epitome of celebratory wine.

$1999each $239DOZEN EACH DOZEN The cuvee stays on lees an average of 15 months and when the cuvee is considered to have aged on lees sufficiently, the yeast is removed and the wine sweetened. The blended base cuvee has sugar and yeast added and is then bottled. The bottles are laid on their sides in bins, inside temperature controlled cellars to undergo a secondary fermentation in the bottle. The fermentation lasts six to eight weeks, during which time the sugar is converted to alcohol and CO2. The CO2 pressurises the bottle and gives Lindauer her bubbles.

An exciting innovation in a Methode traditionnelle, enriched by strawberry. A component of Pinot Noir is treated to extended time on skins for perfect uptake of charming rose colour, to be blended back with Chardonnay after primary ferments. The Cuvee stays on lees an average of fifteen months, sediments are removed and the natural strawberry richness is infused. Gold pink salmon hues, her subtle strawberry bouquet is complexed by underlying yeasty toast notes, a decadent palate of moreish red fruits, elegance, stylishness and finesse.

$1999each $239DOZEN EACH DOZEN

Real new world Syrah, crafted to the old world style of French Trapis pioneers who founded Mission Estate in 1851. Fruit is sourced from the Bridge Pa triangle and warm inland sites, fortuitously sheltered from the prevailing sea breezes, perfect for the Syrah to ripen superbly, infusing fine aromatics and building ripe, supple tannins. A soft, fruit driven palate of superb persistence, fashioned to a medium bodied style of freshness and seamlessness, expressing fully the magnificence of Hawkes Bay Syrah, a profound depth of flavour and generous length.

$2399each $287DOZEN EACH DOZEN Vines are planted to auspicious stony gravels with light silt phases. Canopies are shoot thinned throughout the season, all plantings are vertical shoot positioned and leaves are regularly plucked around the bunches of fruit to encourage full ripeness of flavour. The harvest is crushed to fermenter and inoculated with yeast for two days of maceration, pumped over daily for a week at temperatures peaking to 30 C. Upon completion, a further post ferment maceration of up to twenty days extracts deep flavour and a judicious measure of ripe tannins. A component is filled to seasoned oak to soften the palate and introduce complexity.

From fruit picked off the middle and upper terraces of Marlborough's Blind River vineyard, the higher the blocks, the deeper the slope, as poorer soils toward the summit yield thinner crops for a Marlborough Sauvignon Blanc of amazing minerality. The flavours are consequently very intense, a revitalizing nose of grapefruits and herb, florals and passionfruit aromas. A palate of exceptional weight and wonderful textures before a long, lingering finish of mouthwatering juicy fruit and suave savouryness, all supported by refined mineral acidity.

$2199each $263DOZEN EACH DOZEN Marlborough's Blind River vineyard is auspiciously planted to a very special aspect of gentle slopes on sandy loams and clay over gravel subsoil, naturally free draining for good vine health but restricted vigor. Mission Estate is made from the higher blocks, from a harvest of low crop loads, left to hang out for extended ripeness and richness in the fruit. Parcels are crushed and permitted minimal skin contact, only the exclusively free run juices and light pressings are retained for ferment at cooler temperatures through the action Sauvignon Blanc specific yeasts. A rigorous selection includes the finest batches for assemblage into the completed wine.

Ever since establishment in 1851, it has been central to Mission Estate's philosophy, that managing vineyards to holistic old world practices affords the greatest opportunity to yield truly splendid Rhône Valley styled Syrah. A great vineyard remains essential but the health of soil and sanctity of local fauna are integral to harvests of the most exquisite fruit. A beautifully redolent Syrah, perfumed of blackberry, violets and dark plum, tastefully framed by creamy wafers of toasted nutty oak, delicately seasoned by a twist of piquant white pepper and savoury sasafras curl.

$3299each $395DOZEN EACH DOZEN

A sold backbone of Wharekauhau vineyard clones 115, 667, 777 and Abel, assembled with choice parcels East Base and Clouston vineyard clones 667, 777 and Abel. Fourteen months in a selection of seasoned and new French oak barriques, a portion of whole bunches are included in the ferments for complexity. Elegant and refined, its ethereal dark berry fruits, fragrant herbaceousness and bright red florals, yield to a magnificent palate of opaque strawberry complexities, country compote, stalkyness and cherry ripe, winegum and lip pursing frais de bois.

$5299each $635DOZEN EACH DOZEN

Very dark ruby. Ripe dark red berry fruit entwined with black cherry, plum and spicy oak. Layers of liquorice, spices, soy sauce and herbs emerge from the core with aeration, the palate features rich, plush, ripe fruit flavours of dark red berries, black cherries and plums entwined with herbs, spices liquorice and pepper. The succulence of fruit is enhanced by discreet acidity, balanced by fine grained, supple tannin.

Palliser Estate's vineyards were first planted in 1984 and the wines now produced are starting to show characters from these older vines. Riesling planted over a relatively small area, gains complexity from differences in slight variations of soil types and microclimates. Palliser have consistently outgunned rivals in all but the most uncooperative vintages, producing a North Island Riesling like a Riquewehr, but more generous and refined. Fermented cool to retain varietal bouquets and rested on sediments for palate texture, it's sensationally rich with balanced acidity and just a little residual sugar.

$2499each $299DOZEN EACH DOZEN

This wholly seductive wine is one of the best received Sauvignon Blanc in New Zealand, with a distinguished history of amassing the nation's most coveted winemaking awards to prove it. Palliser has been named NZ Trade & Enterprise's New Zealand Food & Beverage Exporter of the Year, for displaying leadership in developing systems which identify environmental impacts. Year in and year out, Palliser is counted on to deliver an immaculately classy and clean, stylish Sauvignon Blanc, fresh and lively, simply overflowing with flavour.

$2699each $323DOZEN EACH DOZEN Palliser's vineyards in Martinborough are trained to achieve low canopy densities whilst exposing the fruit to maximum amounts of sun. Combined with judicious leaf plucking, this produces the distinctive fruit flavours in the wine. Reliable dry autumns increase the intense flavours, and low cropping levels are the result of cool windy spring weather. When the grapes are judged to be at their optimum maturity, they are harvested and vinified to retain the inherent fruity qualities of the finest Sauvignon Blanc. A backbone of estate grown fruit is vinified, partially to native yeasts, in chilled fermenters alongside parcels from good local growers, followed by four months on sedimentery lees to build complexity.

Brilliant pale straw with light green hues. The bouquet is full, open and voluminous with fresh and powerful passionfruit aromas along with gooseberries, lime fruit and flinty minerals that blossom. Dry to taste, the palate has layers of rich, pungent passionfruit and grapefruit flavours with ripe capsicums and fresh herbs that fill the mouth. A fine textural thread provides line and length, leading to a soft, richly nuanced finish.