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 cuvées 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.

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 at Catalina Sounds are also proud supporters of Pink Hope, caring for young women who have been affected by, or are at risk of breast and ovarian cancer. Pinot Noir grapes are de-stemmed into open fermenters, components are run off to new French oak to create an interesting, more savoury component, the open fermenters continue to dryness. Parcels are pressed to a mix of seasoned and new French oak barriques for malolactic and a term of maturation. Alcohol 13.2%

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.

Pinot noir thrives throughout Marlborough, where Cloudy Bay have planted the best clones to prime vineyard locations which yield the finest fruit. Crop levels are carefully controlled to ensure the grapes have great concentration of flavour, enhanced by tried and true hands-off, minimalist winemaking practices. Cloudy Bay is always richly layered, pleasingly, floral, dry and fruit driven, medium bodied and finely structured.

$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 the fermentations are initiated by naturally occurring yeast. Following an average period of three weeks on skins, the batches are drained and lightly pressed before transfer into a combination of new and prior use French oak barrels. Malolactic was completed, and after nearly a year ageing under fine oak, the individual components are trialled, the finished wine determined and assembled before a light fining with egg whites prior to bottling.

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 fine burgundian clones of pinot, and the idyllic Marlborough microclimes.

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. Approx 13.0%

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. Will accompany pink lamb with Mediterranean vegetable and fresh herbs.

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.

$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, Pinot Noir is inoculated and vinified in a combination of fermenters, after which the wine is transferred into a selection of new and older fine grained French oak barriques for eighteen months. 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.

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.

$1699each $201DOZEN 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.

A characterful Pinot Noir born out of a victory 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 for up to a year in a selection of the finest French oak barriques crafted by highly regarded Burgundian coopers.

Deep garnet with purple hues. A nose of dusty florals, emphasized by pink roses and violet, integrates seamlessly with Asian spices of 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. Whilst concentration is abundant, it holds on to its precision, showing exuberance. A benchmark of Otago and a wonderful accompaniment to quails, pigeon or veal.

Named for a rare grasshopper Sigaus childi found only at Central Otago within the Earnscleugh gold mine tailings just across the road from the 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.

$3499each $417DOZEN 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 vinification techniques and matured in a mix of new and seasoned 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.

From a selection of Nelson River and Marlborough grapes, a full bodied Pinot Noir offering layers of fruit characters reflecting the microclimates of the source vineyards. The secret to Latitude 41 lies with the long growing season and high solar intensity. Low yields and slow ripening conditions produce richly flavoured Pinot Noir berries, exhibiting velvety tannins and explosive dark cherry flavours.

$2199each $261DOZEN EACH DOZEN Every year at vintage time, the different blocks are routinely picked at different stages of ripeness, to effect layers of flavoursomeness and complexity. Clones 667, 5, 10x5, 777, Marifeld and Abel, grapes are destemmed, crushed and fermented into one ton fermentation bags. Native, wild yeasts are used for fermentation at temperatures approaching 30°C. After pressing the wines are treated to maturation on French oak for nine months. All wines are sterile filtered to assure long term satisfaction.

Colour is a dark red cherry. A well measured bouquet of violets and strawberry, charry earthy elements, bits of herbacousness, and violin-like notes of cedar/ oak. A stroke of vibrant red jelly-like fruit on the palate, like a sweet jammy compote, there's bright black cherry, vanilla and spicy overtones in the background. Mouth filling structure with richness among flavours of berries and cherries and toasty vanilla oak. Nice length and crispness, Latitude 41 has the basics of balance, finesse and flavour dead right.

A certified organic wine fashioned from Pinot Noir grown to three Marlborough vineyards which exhibit profound affinity. Momo is Maori for offspring, the consular Pinot wine that's sprung from Marlborough's Seresin Estate. Now grown up with its own identity and personality, youthful, urbane and well travelled, charming and seriously stylish. Momo loves good food and great conversation, above all, Momo is about enjoyment, the simple pleasure of good wine.

$2199each $261DOZEN EACH DOZEN Seresin use a range of different preparations to help balance and enrich the soils. Preparations are used in combination to enhance the availability of soil minerals to plants. Momo selects sustainably grown grapes from a small number of growers and uses minimal winemaking intervention to present wines with honest varietal character and quality. Grapes are hand picked and hand sorted before being de-stemmed and cold soaked. Following a wild yeast vinification in traditional open top fermenters the wine was transferred to French oak barriques for eleven months maturation. Alcohol 14.0%

Garnet red colour. Aromas of black cherry, mocha, new leather and hints of spice. The palate is concentrated with succulent dark fruits layered over smoky oak and fine mouth coating tannins. Excellent cellaring potential, but why wait, enjoy Momo today with all meats, mushroom dishes or rich fish steaks like salmon and tuna.

Mount Riley is a family owned estate with strong traditional values and a guiding philosophy of being involved at all stages of the winemaking process, from the vineyard to the glass. Always in fine fashion and consistently so, an ambassador of fine Marlborough Pinot Noir to the world, Mount Riley can boast silver medals at the prestigious London International and twice Air New Zealand Wine Awards. Multiple vineyard parcels and clonal material construct a complex and complete wine of great character, depth of flavour and exquisite charm.

$1699each $201DOZEN EACH DOZEN Parcels of Pinot Noir are sourced from superior Marlborough vineyards and splendid sites along the premier viticultural precinct of Nelson River, including Mount Riley's very own, splendid Seventeen Valley vineyard. The backbone of the cuvée comes from vines planted to stony unfertile blocks, perfect for the production of intensely flavoured Pinot Noir. A spectrum of clones is included, UCD 5 and 6, 10/5 and Dijon clones 115, 118, 375 and 777. Grapes are cold soaked, fermented on skins and treated to several months in a selection of fine French oak barriques. Alcohol 13.5%

Mid red colour with garnet/ ruby hues. Dark cherry and red berry fruit aromas are supported by hints of spice and earthiness. An approachable, elegant wine with soft tannins, delicious ripe red fruit flavours and concentration. Drinking well upon release alongside salmon or duck.

A fully endowed, exclusively Central Otago Pinot Noir, Mt Difficulty reflects the pre-eminence of low yields. Grapes are sourced from the south side of Kawarau River at Bannockburn, where different clonal parcels on the same block which can ripen together are handled as one, whilst independent lots are vinified separately. Exhibiting an excellent concentration of ripe dark fruits mingled with a touch of red berries and splash of savoury spice. A deeply structured Otago Pinot, fleshy and well textured, finishing with a lovely extraction of tannin and fruit.

$4499each $537DOZEN EACH DOZEN An assemblage of early plantings, predominantly Pinot Noir clones 5, 6 and 10/5% More recent plantings are a mix of Dijon clones 113, 115, 667 & 777. Bunches are crushed and the must cold macerated for nine days while being treated to a daily hand plunge. Ferments are heated and vinified to indigenous yeasts for seven or eight days while being hand plunged thrice daily at 33°C. The wine remains on skins for a week post dryness, plunged once or twice daily with increasing ease. When the wine achieves harmony it's pressed off to barrel on full lees for twelve months, followed by malolactic in the spring, racked out of barrel in mid spring and filtered prior to bottling. Alcohol 14.0%

Attractive, deep and dark, clear burgundy coloured. Dark fruits of the forest dominate the aroma, underpinned by lifted florals and black cherry, balanced with sweet aromatic spice notes. A ripe concentrated front palate, with fruit in abundance. The mid palate is fleshy and well textured, finishing to a combination of ripe, fine grained tannin, fruit and acidity. Persistent and vibrant, juicy and fresh, Mt Difficulty is not a big heavy wine, it has balance and considerable finesse, finishing dry and stalky with excellent length of flavour.