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.

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.

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.

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.

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.

The zenith of new world Pinot Noir, a true reflection of Martinborough's unique terrain, showcasing the skill of maestro Larry McKenna. Vinified from grapes grown to the Escarpment's most prized, closely planted vineyard on Te Muna Road at Martinborough. Kupe is the expression of a small yet exceptional site, the vines which yield this wine have been the Escarpment team's pride and joy ever since establishment.

$7499each $897DOZEN EACH DOZEN The Escarpment winery is tucked into a hillside looking across a broad valley near Martinborough on New Zealand's North Island. The Kupa Vineyard on Te Muna Road was immediately recognized for it's potential and planted to Pinot Noir vines in 1999. This very special site has been the Escarpment winemaking team's pride and joy ever since. The spacing of 1.5m x 1m (6,600 vines/ha) approches the densities practised in Burgundy. Kupe is fermented in wooden French Cuvees, hand plunged and aged in a combination of new and prior use French oak barriques. Kupe was given every priority during its elevation and now shows all the hallmarks of a first growth Pinot Noir. Alcohol 13.3%

Bright crimson/ magenta. An aromatic plunge into some heady boysenberry and blackberry fruit, smokey, meaty elements and rich florals, pepperyness and earth. Impressive for its ripe, silky texture, incredible length and lingering, engaging aftertaste.

Escarpment is a joint venture by Heathcote Estate/ Yabby Lake's dynamic duo, the Messrs Kirby and McKenna. The choicest vines were planted to precious alluvial gravel terraces at the base of Aorangi Ranges. Inspired by the classics of Burgundy, Escarpment expresses the distinctive character of Martinborough's unique terroir. An engaging perfume, elegant fruit flavours and soft ripe tannins are all hallmarks of Martinborough Pinot Noir.

$4299each $513DOZEN EACH DOZEN Since inaugural vintage, Escarpment has been a Tour de force in Martinborough Pinot Noir, combining power, structure and complexity. Inspired by the classics of Burgundy, winemaking is a combination of new and old world techniques, ideally suited to the intense Escarpment style. Fruit is hand harvested from the estate's Te Muna Road property, the Cleland and Bunny Vineyards in Martinborough. Grapes are gently handled without any mechanical pumping into the press. Ferments are hand plunged every eight hours then allowed to macerate on skins for eighteen days in vats. The completed wine is aged eleven months in a selection of new and seasoned, exclusively French oak barriques. Alcohol 14.0%

Satin purple colour with robes of red. A heady perfume, European, expressing earth and richness, fragrant Pinot fruits, cherry and licorice. Elegant palate with rich flavours and soft ripe tannins. The distinctive Escarpment style showing complexity, attractive texture and the perfect mix of black, red and green fruit flavours which make Pinot Noir memorable.