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1 - 12 of 33 South Island Red Wines
Currently out of stock
Brancott Marlborough Pinot Noir 2011
Marlborough
An assemblage of Pinot Noir from Brancott's Marlborough growers with a conspicuous component of fruit harvested off good vineyards in Wairau Valley. The alluvial soils of Marlborough produce fine aromatic wines with balanced, natural acidity. A dominance of classic varietal fruit characters, cherries, rhubarb and strawberry are all supported by hints of oaken spice and a fine velvet tannin structure, enhanced by the clonal complexity and expression of terroir.
$1699each
$201DOZEN
EACH
DOZEN
The northern side of Wairau Valley is made of young river silt and stone soils. On the southern side are much older soils with higher clay contents based on glacial outwash. This patchwork of terroir provides the Brancott team with a range of options to construct a Pinot Noir of wonderful complexity and profound structure. A number of clones, mainly UCD5 and UCD6, 10/5 and Dijons 777, 667 and 115, grown on three main rootstocks, 3309, RG and Schwarzmann, all of low vigor, to limit crop and enhance flavour. Brancott is treated to four months in a mix of fermenters and oak cuvees to retain the bright fruit aromas and flavours, followed by racking and the final assemblage.
 
Garnet red in colour. Red cherry and plum fruits accentuated by savoury spice highlights. A sweet, velvet approach to the palate, displaying ripe, red stone fruit flavours along with subtle spice over a fine length of silky tannins. Brancott is well balanced in terms of structure, concentration and intensity of fruit. A match to sticky oriental pork recipes, salmon steaks and rare fillet of duck breast.
Catalina Sounds Pinot Noir 2013
Marlborough
Available by the dozen
Pinot Noir is anything but predictable, as it grows in the vineyard and throughout vinification, it is a variety with many personalities, often choosing to do the opposite of what we expect. With a challenge like that, who isn't intrigued? From picking decisions, through processing and fermentations, pressing and ageing in French oak, Catalina Sounds are meticulous in their pursuit of an exuberantly wild fermented, complex and structured wine, yet always keep in mind that minimal intervention is the best approach to handling the noble but capricious Pinot Noir.
$2499each
$297DOZEN
EACH
DOZEN
Catalina Sounds prefer to allow Pinot Noir to express itself, for a wine that's structured and elegant, approachable and food friendly. Working to principles of sustainable land management and good governance of the environment, the team are also proud supporters of Pink Hope, caring for young women who have been affected or are at risk of cancer. Pinot Noir grapes are de-stemmed into open fermenters, some parcels are run off to new French oak to create an interesting, more savoury component, the open fermenters continue to dryness. Batches remain on skins for a few weeks before being pressed to a mix of seasoned and new French oak barriques for malolactic and maturation. Alcohol 13.9%
 
Garnet red with brick hues. Strawberries and blood orange, nutmeg, white pepper and floral notes to the bouquet. Lovely Pinot flavours of sour cherry and spice, leather and tobacco. Medium bodied, supported by long tannins and good acid balance, will continue to soften and develop savouryness. Ready to be enjoyed right now, fresh and vibrant, alongside rillettes of duck or game bird cassoulet.
Cloudy Bay Pinot Noir 2012
Marlborough
Available in cases of 6
Pinot Noir thrives throughout the favourable precincts of Marlborough, where Cloudy Bay have planted the best clones on the choicest sites, to realize harvests of the finest fruit. Crop levels are carefully controlled to ensure the grapes are brimming wth great concentration of flavour, selectively picked and treated to a regimen of old fashioned, tried and true, minimalist vinification techniques. Cloudy Bay are always richly layered with complexity, fruit driven yet exquisitely dry, finely structured and supported by ripe, licorice textured tannins.
$4499each
$537DOZEN
EACH
DOZEN
Vineyards planted to a mix of Dijon Pinot Noir, clones AM10/5, UCD5 Pommard are harvested to a schedule based upon ripeness. Fruit is de-stemmed into open top fermenters. After a cold soaking of several days, fermentations are initiated by naturally occurring yeast at a maximum temperature of 32C. Caps are plunged to ensure gentle and complete extraction of tannins, colour and flavour. Following three weeks on skins, batches are drained and lightly pressed before transfer to a combination of new and prior use French oak barrels. After a year ageing under fine oak, individual components are trialled, the finished wine is determined and assembled before a light fining with egg white prior to bottling. Alcohol 13.5%
 
Scarlet colour. Opulent aromas of dark plum and cardamom are enhanced by scents of liquorice and hints of toasty oak. The palate is highly concentrated with black cherry and red berries supported by silky tannins, through to a long and generous finish. Cloudy Bay reflects the synergy between Burgundian clones Pinot Noir and the idyllic Marlborough climes.
Crowded House Pinot Noir 2016
Marlborough + Nelson
Available by the dozen
An exclusively South Island Pinot Noir, sourced from a number of small growers in the esoteric and bohemian quarter of vineyards around Nelson River, with components drawn from good sites in Marlborough. A variety of clones, as well as some diverse microclimes, have provided a great spectrum of flavours to craft an elegant, distinctively varietal, engagingly complex wine. An exemplary, regionally focused Pinot Noir with gentle spice and ample cherry fruit, clearly planned with good food in mind. Raise a glass to all those dedicated, independent growers.
$1699each
$201DOZEN
EACH
DOZEN
The quality of fruit is central to Crowded House, sourcing the finest possible from the best growers is fundamental. New Zealand's best vineyards form the foundations of Crowded House, translating into wines that are balanced first and foremost. Parcels from Marlborough, Central Otago and Nelson River have been woven into a tapestry of charming pinosity, robed in gentle tannins and cradled within a basket of lithe oak. Fermented in small batch open top fermenters, a long cold soak is followed by several days of vinification. Some batches are treated to extended skin contact before being pressed to oak. Others are fermented to wild indigenous yeasts before ageing in a mix of new and prior use oak.
 
Bright ruby red with hues of brick. Raspberries, pomegranates and cherry bouquet, dark chocolate, spices and toast. Long fine tannins intertwine seductively with dark cherries, vanilla, cinnamon and earth, complimented by a generous and silky mouth feel. The palate is fleshy and balanced by fine tannins before a pleasant, lingering finish. The flavours and textures persist long after the last sip.
Dog Point Pinot Noir 2014
Marlborough Wairau
Available in cases of 6
From plantings dating back to the late 1970s, older well established vines on free draining silty clay loams, yielding fully ripe Pinot Noir grapes with concentrated characters and exemplary varietal expressions. The superlative sites are managed by viticulturist Ivan Sutherland, the fruit is vinified into a robust Burgundian styling by James Healy, both contributed to the genesis at neighbouring Cloudy Bay. An ambitious collation of Dijon clones 777, 667 and 115, Pommard clone 5, Abel and 10/5 from the illustrious Dog Point Vineyard.
$3999each
$477DOZEN
EACH
DOZEN
Ivan Sutherland owns extensive Marlborough vineyards and supplies fruit to many of Marlborough's most recognizable labels, the cream of the crop is reserved for Dog Point. The philosophy at around the winemaking operation involves nothing less tham total involvement by the stakeholders, from the vineyard and nurture of the fruit, throughout the entire winemaking process, whilst aiming to preserve the distinctive style and regional expression of Dog Point wines. Following the harvest and crush, fruit is inoculated through the action of wild indigenous yeasts and vinified for two to three weeks, followed by transfer to a selection of seasoned French oak barriques for eighteen months maturation. Alcohol 14.0%
 
Deep ruby colour. Aromas of vibrant ripe red fruit imbued with hints of violet over subtle smoke and earth nuances supplemented by spicy oak savouriness. Richly flavoured with intense red fruits, well balanced subtle sweetness and spicy well integrated oak to a delicate, lingering finish. To accompany rare duck breast or truffled venison pie.
Currently out of stock
Essenze Central Otago Pinot Noir 2011
Central Otago
True to the meaning of the word essence, a wine that expresses the heart and soul of New Zealand's premiere Pinot Noir growing region of Central Otago. The parched little berries with thick skins grown to the ultra cool ripening mesoclimes are characterised by their intensely concentrated flavours, yielding intense wines with redolent bouquets and mighty tannins.
$1499each
$177DOZEN
EACH
DOZEN
Vines grown to low yielding sites in Central Otago are closely managed throughout the growing season to encourage development of strong varietal expressions and fine tannins. The winemakers monitor ripening in the lead up to vintage ensuring optimum flavour ripeness at harvest. Fruit is carefully hand picked and transferred to a combination of small and large open topped fermenters. Grapes are cold soaked for three days prior to vinification, whilst gentle cap management ensures a fragrant and silky textured wine. After several days on skins, Essenze is pressed into a selection of new and prior use French oak barriques for a term of maturation.
 
Youthful crimson hue. Vibrant red cherry and violet perfumes. A flavoursome palate with roundness, silkiness and approachability, finishing with classic Central Otago slatiness. To accompany veal cutlet, duck terrine and toasted brioche.
Currently out of stock
Felton Road Pinot Noir 2014
Central Otago
A characterful Pinot Noir born of triumph over adversity. Considerable research by Stewart Elms in 1991 identified the north facing slopes at the end of Felton Road near Bannockburn as being one of the warmest and most ideal sites in Central Otago. Heat summation data and soil maps from the construction of the Clyde dam contributed to the decision. Three different soils were identified as free draining with low fertility characteristics, influenced by the unique Central Otago growing season to yield an extraordinary quality of Pinot Noir.
$5999each
$717DOZEN
EACH
DOZEN
Central Otago is the most southerly wine region in the world, at the edge of sustainable viticulture. Hot days, cool nights and long dry autumns are perfect. Clones on a variety of low vigour rootstocks were planted to free draining, low fertility soils during the 1990s. Felton Road's unique gravity flow techniques enable grapes, a portion as whole clusters, to be gently destemmed directly into open top fermenters. The non interventionalist approach means a traditional fermentation and moderately long maceration on skins to extract rich colours and tannin with considerable depth of flavour. Felton Road is aged eleven months in a selection of the finest French oak barriques, crafted by highly regarded Burgundian coopers.
 
Deep garnet, purple hues. A nose of dusty florals, emphasized by pink roses and violet, integrates seamlessly with cinnamon and clove. The palate opens softly, staying with the florals and adding fresh berries over a pleasing seam of minerality. Mouthcoating, but never cloying, subtle and caressing, a Pinot Noir of harmony, restraint and sophistication that intrigues rather than shouts it's breeding. It finishes with enough tannin to frame the wine neatly.
Currently out of stock
Giesen Marlborough Pinot Noir 2011
Marlborough
Pinot Noir excells within the favourable winegrowing climes of Marlborough, fruit ripens to excellent condition on healthy vines. The Giesen style varies from one vintage to the next as determined by the season, always displaying the individuality of site, soil and mesoclime. An animate Pinot wine with ripe varietal flavours and refined tannins, fashioned from fruit grown to splendid Marlborough vineyards.
$1799each
$17990/DOZ
EACH
DOZEN
Pinot Noir is harvested from several vineyards in Rapaura and Kaituna, Brancott, Waihopai and the Riverlands. All but one site is hand picked and hand sorted, artially crushed into fermenters and held cold on skins for up to a fortnight days for flavour extraction. Some batches remain in whole bunches so the stems could contribute tcomplexity. Fruit is for a combination of wild and added yeast vinification for twelve to twenty days. Upon completion, the wine remains on skins four days before pressing into 225L and 300L seasoned French oak barrels for natural malolactic, ageing and assemblage followed by a light egg white fining and filtration.
 
Bright plum red colour. Vibrant red fruit aromas, spicy vanilla, cinnamon and savoury, earthy notes. The vibrancy carries through to the palate where succulent fruit weight is complemented by soft, round tannins and a long, dry, flavoursome let's have another glass finish. Remove the screwcap and allow the wine to breathe for fifteen minutes before pouring, or decant. Partner with spicy entrees, mushroom dishes and roasted meats.
Currently out of stock
Giesen Ridge Block Pinot Noir 2013
Marlborough
Giesen own and operate many of New Zealand's eldest and noblest vineyards, having accumulated an inventory of the finest viticulture since establishment in 1981. A single block of vine at Wairau, defined by a mesoclime and terroir uncannily similar to the great Crus des Côtes du Rhône, was replanted to Pinot Noir, with a view to creating small batches of the most superior vintages. Managed to fully certified organic husbandry, the precious Ridge Block yields the most intense Pinot Noir, crafted to minimalist old world techniques, articulate of a very special site.
$5499each
$657DOZEN
EACH
DOZEN
Clones 115, 777 and Abel, are planted to a medley of small to medium fractured stones, suspended in free draining silt and clay loams, regularly shoot thinned to optimise balanced growth, fruit thinned to optimise concentrated flavours and cropped at a modest kilogram per vine, hand picked to a schedule aimed at bringing fruit to the wineworks in perfect condition. Parcels are treated to a week of cold soak and three or four weeks wild indigenous yeast ferment on skins, a portion is included as whole bunches. Upon completion, batches are passed through an old fashioned basket press into an extravagantly high proportion of new hogsheads and barriques, for malolactic and a year's maturation. Alcohol 14.0%
 
Scarlet red with darker robes. Dark currant fruit notes to start, brambles and maraschino, caraway and cummin, anise and spice. A lovely palate, layered with morello, red apples and black cherry flavours, sassafras and root beer characters, its succulence, piquant stalky tannins and weight of fruit showing superb integration.
Grasshopper Rock Pinot Noir 2014
Central Otago
Available in cases of 6
Named for a rare grasshopper Sigaus childi, found only at Central Otago within the Earnscleugh gold mine tailings, just across the road from Grasshopper Rock vineyard. The site is fortuitously harsh and sufficiently challenging to make the vines work their hardest. With extremes of heat and cold comes the risk of severe spring and autumn frosts, the property represents a demanding but rewarding environment for the production of world class Pinot Noir.
$3999each
$477DOZEN
EACH
DOZEN
Earnscleugh Road is at the southernmost latitude of established wine growing in Central Otago. At 45°15' south, the property is one of the most isolated in the world, along with a select group of other sites on the Earnscleugh Rim. Grasshopper Rock is one of the few tracts of quality arable land in the Dunstan Basin. Within the site, there are three distinct areas, Blocks 1 and 2 are hill soils on shattered schist, Blocks 3 and 4 are at the foot of the hill on loamy sand over schist gravel, Blocks 5 and 6 are out from the hill on loamy sand and stony schists. A single vineyard wine from fruit grown to hand managed vines, crafted to traditional techniques, matured ten months in a selection of seasoned and new French oak barrels.
 
Bright, deep scarlet. Deeply aromatic with earth, cherry and charming violet florals, darker fruits and concentration, gentle spice and toasty oak. Smoothly textured palate with ripe tannins in support of red and black currant and plum flavours. Rich, generous yet wonderfully integrated on release, a long savoury finish and perfect balance of cherry Pinot acids.
Highfield Marlborough Pinot Noir 2012
Marlborough
Available by the dozen
$3299each
$395DOZEN
EACH
DOZEN
Currently out of stock
Latitude 41 Pinot Noir 2013
Marlborough + Nelson
Crafted from a collation of Marlborough and Nelson River fruit, a full bodied Pinot Noir offering layers of ripe berry characters, reflecting the unique microclimes of exceptional vineyards. The secret to Latitude 41 lies within the extended New Zealand growing seasons and high solar intensity. Low yields and slow ripening conditions yield harvests of richly flavoured Pinot Noir, parcels exhibiting velvety, showroom tannins and vibrant dark cherry flavours. Exquisite length and crisp fruit character, Latitude 41 has the basics of balance, flavour and finesse, completely right.
$2499each
$297DOZEN
EACH
DOZEN
The viticultural team at Spencer Hill move amongst their vines throughout the growing season, devoted to their precious plantings, passionate about the sanctity of the land on which they work. Every year at vintage time, the different blocks of vine are routinely picked at different stages of ripeness, to effect layers of flavoursomeness and complexity. Clones 667 and 5, 777 and 115, Marifeld and Abel, grapes are destemmed, crushed and fermented into one tonnes vessels. Native, wild yeasts are used for fermentation at temperatures approaching 30C. After pressing the wines are treated to maturation on French oak for nine months. All wines are sterile filtered to assure long term satisfaction. Alcohol 13.0%
 
Dark cherry red. A well measured bouquet of violets and strawberry, charry earthy elements, herbacousness and violin notes of cedar oak. A front palate of vibrant red jelly fruit, sweet compotes of rhubarb, currants and applejack, bright black cherries, vanilla and spice notes in support. Mouth filling structure, the richness of game meats, framed by a supple veneer of toasty vanilla oak.
1 - 12 of 33 South Island Red Wines
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