$1699each $203DOZEN EACH DOZEN

$4899each $587DOZEN EACH DOZEN

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There's very little that comes out of Central Otago which isn't thoroughly spectacular. Super Nanny represents the best of the very best, a very limited release edition, vinified from a parcel or two, hand picked and scrupulously sorted off the most splendid rows on Nanny Goat Vineyard. Whole bunches and cold soaks, hand plunges and a gentle press, a luxuriously high proportion of new oak for malolactic and age. A seductively dark brooding bouquet, savouryness and meat, dutch chocolate underbelly, rhubarb and plum, a taut mineral line over toothsome, gummy tannins.

$6599each $791DOZEN EACH DOZEN

Welcome to Te Kairanga, where the soils are rich and endowed with goodness, to yield harvests of the finest fruit. It is here that Pinot Noir has found the perfect home, under the cool maritime climes at the very top of New Zealand's southern isle. Martinborough yields much of New Zealand's most elegantly engaging Pinot Noir, intense lighter bodied wines with graceful cherry palates and winsome floral bouquets. Te Kairanga applies old world pastoral vinification techniques to the pick of Martinborough's fruit, achieving a Pinot Noir of great refinement and exquisite charm.

$2899each $347DOZEN EACH DOZEN Te Kairanga were one of Martinborough’s founding wineries, a regional pioneer which sparked international interest for local Pinot Noir. There are six Te Kairanga vineyards, each with its own distinctive characteristics, suited to different varietal grapes, clones and viticultural management. The focus is always on maintaining a sustainable environment, employing holistic techniques to return the largesse of farming to the land, fauna and flora. Nine different clones Pinot Noir are all hand picked and separately handled, cold soaked and inoculated for a temperature controlled vinification. Upon completion, components are treated to ten months maturation in a selection of seasoned and new French oak barrels.

Light purple around a scarlet core. A fragrant bouquet of cherry, florals and spice, rhubarb, cocoa and thyme. A soft palate that's full of red fruit characters, currants and freshly grated beetroot, cranberries and spice. A short spell in mature French oak adds attractive smoky notes, making the New Zealander of choice to bring home for scallopini, salmon steaks or duck.

Te Mata are New Zealand's oldest winery, family owned and operated, they produce world class efforts, from fruit exclusively grown to estate vineyards in the Ngatarawa Triangle of Hawkes Bay. Originally planted in 1990, the Bullnose Vineyard's old red iron soils are Sustainable Winegrowing New Zealand accredited, they yield precious harvests of Te Mata's finest Syrah.

$8199each $983DOZEN EACH DOZEN Bullnose Vineyard is named after the pre-1928 horseless carriage owned by proprietor Morris Cowley, nicknamed Bullnose due to its distinctive radiator. Always a single vineyard wine, over time its make up has evolved from the original single clone of Shiraz to an assemblage of several. All the parcels are hand picked, kept separate and handled in a traditional manner. Bunches are destemmed and crushed, treated to a warm, hand plunged vinification with a course of extended skin maceration before pressing and completion of secondary malolactic ferments. The individual wines are run to a mixture of new and seasoned French oak barrels for fifteen months maturation, egg white fining and assemblage.

Dark crimson colour. Complex aromas of boysenberry, raspberry, red plum, red roses and allspice. The palate is full and even with great balance and purity of varietal expression. Powdery tannins provide structure and a long, elegant finish. Te Mata will continue to evolve rich harmonies and complexity, a gourmande's accompaniement to eastern spiced lamb or rosemary venison bangers.

The Totara tree is endowed with strength and durability, native to New Zealand, it has long been revered by the Maori, as well as early European settlers for its diverse qualities and usefulness. Totara's enthusiastic team are focused towards producing food friendly wines which express their regionality and are a textbook of varietal definition. Totara Pinot Noir is true to it's Rotorua origins, displaying a full bodied, earthy palate with layers of fruit and ripe tannins, just like the eponymous tree, solidly structured and built for longevity.

$2499each $299DOZEN EACH DOZEN Totara employ the most adroit vinification techniques to construct wines of profound varietal and regional expression. The chilling winds of Island South serve to reduce fruit set and limit yields, temperate summers provide ideal conditions for a slow and complete ripening. Small intensely flavoured berries translate into a wine of great colour and concentrated flavour. Grapes are hand harvested and cold soaked up to five days prior to fermentations. The batches are vinified in open vats for an average of seven days, initially treated to a course of daily cap plunges, gradually increasing to three per day at peak of ferment. The completed wines are matured under a mix of tank, oak staves and French oak barrels.

Deep ruby/ garnet colour. Dark cherry, wild thyme and spice with a hint of candle smoke to the bouquet. A rich and lively Otago wine with juicy acid and fine tannins. Dark cherry and spice characters are complimented by smoky French oak. Soft and approachable, before leading to a velvety, lingering finish. A gourmande's delight, will gladly accompany roast guinea fowl or seared and caramelized chicken liver bruschetta.

$2899each $347DOZEN EACH DOZEN

An assemblage of fruit grown to several elite Central Otago sites, the estate flagship barrel selection, from the Sam Neill family vineyards, normally a selection picked off Gibbston First Paddock, Bannockburn's Fusilier and Earnscleugh's Red Bank. A charming effort in Burgundian styling, unequivocally world class, artisanally crafted Central Otago Pinot Noir. Each block and clone are picked and fermented separately, the final wine is assembled just before bottling. Small batch? You bet, a mere few hundred dozen are made each year.

$6599each $791DOZEN EACH DOZEN The original Sam Neill vineyard at the heart of Gibbston Valley. Low yielding vines allow grapes to slowly ripen in the classic cool climate manner. Vineyards are high density, planted to a range of clonal material and intensively man handled, nearly all vineyard practices are carried out by hand, to the exception of compost spreading. Ferments include a component of whole bunches treated to oak barrel vinification. Musts are cold soaked for several days and hand plunged throughout the ferments. Two Paddocks spends time macerating on skins, extracting tannin, colour and aromatics before being gently drained and pressed to small French oak barriques for a year.

Vibrant ruby color. Lifted perfumed nose, this wine exhibits dark cherry and plum fruit characters, with a concentrated herbal complexity, depth and persistence before a distinctive lengthy savoury finish. Classic Central Otago Pinot, complex yet elegant and well structured, full of wild spices. violets and luscious fruit.

Sam Neill's perennial favourite, from the original planting of his homestead vines at the heart of Gibbston Valley. Established 1993 to a unique Burgundian clone of Pinot Noir, meticulously husbanded, First Paddock is one of the eldest blocks of vine in all Central Otago. Vibrant ruby hues, lifted perfumed bouquet of dark cherries and plum, concentrated herbal complexities, depth and persistence before a distinctive lengthy savoury finish. The articulation of Central Otago Pinot Noir complex yet elegant, generously proportioned, brimming with fruit, superbly structured, florals, violets and wild spice.

$7999each $957DOZEN EACH DOZEN

Sam Neill's father was a major in the Royal Irish Fusiliers, he returned to the family wine and liquor business after retirement and inspired his famous son to take up viticulture. There are six hectares of Fusilier under vine, planted to deep alluvial silty gravels, on a steppe of rolling northerly facing terraces at the western end of Felton Road. A mix of stemmed grapes and whole bunches are filled to 3½ tonne wooden cuvee for several days cold soak and wild yeast ferment, followed by transfer to medium and light toast French oak barriques for eleven months maturation.

$7999each $959DOZEN EACH DOZEN

Deep scarlet hues. Spicy red fruit notes, dried herb and wildflower bouquets. Beauteous palate of luscious fruit pectin characters, cherries and morello, winegums and jube, sasafras and a robe of gentle spiced carob oak, structured yet deferential tannins in support, a feminine, lithe and textural driven wine, exhibiting great tension and verve, density and persistence.