$4299each $515DOZEN EACH DOZEN

Waipara River passes through a town of the same name on its course to Pegasus Bay, thirty minutes north of Christchurch. The vines enjoy a sheltered position near the sea, where warm days, cool nights and a dry autumn, result in a very prolonged ripening period. Pegasus Bay believe that patience and attention to detail are central to growing the most powerful fruit and vinifying the most compelling wines. Concentrated and rich, a backbone of tangy mineral and acid helps to dry out the palate all the way across to the zippy finish, lingering, spicey and dry.

$4499each $539DOZEN EACH DOZEN Sauvignon Blanc is harvested in stages to provide a spectrum of flavours, while the Semillon is left on the vines as long as possible to develop ripe, fully mature characters. Grapes are gently pressed and the juices are naturally inoculated through the action of localised indigenous yeasts. Sauvignon Blanc is vinified in fermenters at lower temperatures to retain the vibrancy of fruit, Semillon is treated to a course in old oak barriques, enhancing structure, richness and length. Upon completion, components are rested on yeast lees (sue lie) for several months to add luxurious textures and flavours, before an assemblage determined by tastings, into the final wine.

Light straw hues. Exotic aromas, tropical spice and turkish musk, passionfruit and paw paw, supported by an array of citrus fruits and wild thyme. Good concentration in the mouth, refined and elegant with a spine of tingling minerality and crisp acidity. Semillon adds mid palate weight, the French add Semillon to Sauvignon Blanc for longevity, Pegasus Bay is designed to evolve engaging complexity.

$7299each $875DOZEN EACH DOZEN

Prophet's Rock are a member of Sustainable Winegrowing New Zealand, the aim is to make the most articulate Central Otago wines in the most natural way, from fruit grown to an environmentally balanced vineyard. There's a single hectare of Riesling at Rocky Point vineyard, planted to opportune schist rock soils, it receives a lot of attention from the devout vineyard team. Yields are extremely low, averaging only 300 cases per vintage. A wild yeast ferment in small vessels and a term of age on sedimentery lees makes a structured Riesling style of vibrant floral citrus over strong underlying minerality.

$4399each $527DOZEN EACH DOZEN

An assemblage of parcels Pinot Gris from the Home and Rocky Point vineyards, two warmer sites of Central Otago which yield a magnificently aromatic Pinot Gris. Hand picked grapes are whole bunch pressed and treated to an Alsace style of vinification, wild yeast ferments in small vessels followed by an extended term of age on sedimentery lees for texture and palate richness. Listed on Heston Blumenthal’s Fat Duck winelist and Winner Air New Zealand Fine Wine, Prophets Rock Pinot Gris is defined by its wonderful quince perfumes, mineral structure and remarkable freshness.

$4799each $575DOZEN EACH DOZEN

$3499each $419DOZEN EACH DOZEN

$2699each $323DOZEN EACH DOZEN

Ra Nui believe that the wine is in the grape, focus is primarily on the vineyard, everything that comes after is meant to capture and preserve quality of fruit. Grapes are grown to the time honoured traditions of healthy soils, ample sun and good old fashioned love of the job. Much of the harvest is picked by hand, to be treated to a combination of new and old world vinification techniques, the ultimate aim being being to achieve a Sauvignon Blanc as articulate as a cornucopia of freshly cut fruit, decidedly Marlborough in a glass.

$2699each $323DOZEN EACH DOZEN Sauvignon Blanc is sourced from three Wairau sites. Cob Cottage is at the southeast corner of the valley, on the road just south of Blenheim. Summer Valley vineyard lies 800 metres to the south of Cob Cottage and is a particularly warm microclime. Roughan Lee is a small block that lies between the township of Renwick, in the heart of the valley, and the banks of Omaka River. Fruit is immediately transported to the winery, passed through a receival bin and straight into the press. Juices are cold settled over forty eight hours and racked away from gross lees before inoculation to an aromatic strain of yeast. A long cool ferment follows, a portion in French oak barriques for several months on fine lees.

Clear, brilliant pale straw. The nose exhibits initial citrus characters which then give way to more dominant tropical fruit characters, passionfruits and mango. On the palate the tropical flavour is stronger still with pineapple and pear, crisp acidity and a lengthy finish. A full bodied purist style of Marlborough Sauvignon Blanc to accompany consomme, fresh fishes or wet cheese.

Rabbits and livestock coexisted on the Central Otago sheep station for many years, but the four legged grazers couldn't keep up with the nocturnal activities of wild bunnies and became hopelessly outnumbered. They were driven off the land and were last seen heading north. The owner of Rabbit Ranch tried a number of measures to clean the property of rabbits but was unsuccessful. In the end, Mr McGregor decided to find a recipe for rabbit, appetizing to all, which would rid him of his rodent problem, while providing a suitable culinary match to his own, home grown Pinot Gris wine.

$2599each $311DOZEN EACH DOZEN Being a mutation of Pinot Noir, Pinot Gris revels in the same growing conditions which have made Central Otago known around the world for rich Pinot Noir wines. A long slow ripening period with cool nights and warm days, ripens grapes to the fullest. Rabbit Ranch was once a high country sheep station with an acreage or two of productive vines. The property fell into decline after the second world war, until direct descendants of the original proprietor, Warren and Betty McGregor decided to replant the vineyard, the rest as they say is history. Rabbits still run wild on the property, fuelled by high altitude Pinot Gris grapes, some are reputed to be the size of ponies, but that could be another tall story.

Pale straw colour with citrus hue. As soon as you lift the glass this wine will literally leap into your senses like the startled rabbit it is. It is bounding with fresh fruit aromas and flavours of the vegetable garden, apples, pears and honeysuckle. This wine is a veritable smorgasbord of tastes. A mineral acidity backbone and an off dry finish that gives the wine a delicious structure and refreshing style. Apparently it is the energizer bunny's favourite tipple.

The frigid climes and inhospitable terroirs of Cromwell Basin are idyll for Sauvignon Blanc of defined Central Otago regionality. The combination of chilled winds and stony alluvial soils enthuse vines to yield small crops of parched and intensely flavoured grapes, brimming with vigorous fruit characters, while offering the balance and structure for the realization of bold white wines in suave old world styling. The Sauvignon Blanc of choice to accompany braised white meats, the freshest fried fish, or a gourmandise blanquette de lapin.

$3099each $371DOZEN EACH DOZEN

Light, bright straw hues. Fresh fruit aromas followed by fragrances of the market garden, tomatoes, herbs and green bean. Conspicuously solid Otago palate of passion and grapefruit flavours, capsicum and pungent garden characters. A veritable smorgasbord of ripe fruit and green vegetables throughout.

Pioneer Block One lies just east of Blenheim township, it was once part of the Wairau flood plain and accumulated layers of idyllic, deep free draining soils over the millennia. This is the vineyard where Saint Clair discovered the remarkable quality of fruit which was to become the world famous Wairau Reserve. It is often one of the very last blocks to be harvested, its mineral intensity and rich salty finish makes a lengthy, memorable wine.

$3399each $407DOZEN EACH DOZEN Vines on Block One are planted to fertile, pebbled alluvial silts overlying sand subsoils. The lie of land is rather flat and the proximity to the coast makes it a cooler site, with slower ripening than the majority of inland Marlborough. Carefully monitored throughout the ripening period, serious attention is given to determining the precise time for vintage. Harvesting takes place during the cool of evening as grapes achieve maximum flavour maturity and physiological ripeness. Fruit is pressed off as quickly as possible to minimize skin contact, juices are cold settled and vinified through the action of choice yeast in controlled fermenters at cool temperatures to retain power and intensity of fruit.

Pale straw hues. Powerful and intense aromas of blackcurrant, gooseberry and passionfruit, fragrant with notes of freshly cut grass. A silky textured palate showing luscious ripe grapefruit and green guava flavours, grapefruits and underlying mineral characters. Chalky in texture before a long, lingering finish, ,rinking beautifully right now alongside salmon or live cooked mussels.

$3999each $479DOZEN EACH DOZEN