$8099each $971DOZEN EACH DOZEN

$4499each $539DOZEN EACH DOZEN

$38999each $4679DOZEN EACH DOZEN

$8499each $1019DOZEN EACH DOZEN

$3799each $453DOZEN EACH DOZEN

Vavasour were the first to plant vines in Awatere Valley, an area with climes rather different to the rest of Marlborough, yielding a quality of Pinot Noir which offers unique charm. There is only one goal for the team at Vavasour, get the best fruit and make the finest wine for those who appreciate all things Marlborough. Careful land management is essential, leaf plucking and shoot thinning, closely manicured canopies and controlled yields, all ensure the finest harvest of Pinot Noir, exhibiting great concentration of fruit and vibrant varietal character.

$2999each $359DOZEN EACH DOZEN After two decades of pioneering viticulture in the Awatere and Marlborough regions, Vavasour have established a highly experienced team of growers and winemakers. Sustainable land management is the priority, the team dedicate much time in mainatining the environment. Each year the best parcels are earmarked for special attention. When the finished wines are outstanding, they form the small quantities under the Vavasour label. Harvested throughout the cool of night to retain flavour and freshness, careful winemaking and choice yeasts are employed so that the vibrant fruit flavours from the vineyard are preserved.

Attorney Vineyard is planted to a north facing block on the dry eastern foothills of Wairau Valley. Fully Biogro certified organic since 2012, its deep clay soils receive minimal rainfall yet offer the perfect microclimes for organic farming. The superb harvests of Attorney Vineyard are distinctive for their tiny, thick skinned berries, fortuitously yielding dark intense wines of fine structure and bold tannins. Heady bouquets, coffee bean, blackberries and black olive, layers of savoury flavours, cardamom and clove, length of liquorice before a juicy blackcurrant finish.

$10699each $1283DOZEN EACH DOZEN

An accord of fruit from Marlborough's Awatere and Wairau Valleys, propitious vineyards enriched by sunshine and stimulated by cooling ocean breezes. Central to the excellence of Villa Maria is an uncompromising attention to the health of each individual vine and cleanliness of environment. A Pinot Noir of remarkable intensity, redolent with the titillating complexity of fragrant fresh herbs, brimming with red cherry fruit richness, the savouryness of grilled mushroom and aromatic smoke, engaging and articulate over a length of fine, grainy tannins.

$3699each $443DOZEN EACH DOZEN

$2399each $287DOZEN EACH DOZEN

$4999each $599DOZEN EACH DOZEN

An elite block of Pinot Noir at Rutherford Vineyard, nestled within the gently north facing foothills of Ben Morven Valley in the Southern Marlborough Clays. Crafted to minimalist handling techniques, a beguilingly eloquent style of Pinot Noir defined by its outstanding purity and finesse. Seductive perfumes of ripe red apple, violets and lithe, fragrant spice over an expansive Pinot palate layered with bright fresh fruit flavours, supported by supple tannins and delicate background oak, a lengthy, exquisitely balanced, immaculate, satin sheen finish.

$6799each $815DOZEN EACH DOZEN

The approach here to Pinot Noir is essentially traditional, with gentle handling and extraction from harvest right through to bottling. Waimea Estate were one of the first in New Zealand to use new technologies such as micro-oxygenation, ganimede fermenters and cross-flow filtration. Modern winemaking techniques create a synergy with those of the old world. From a selection of burgundian Pinot Noir clones including 114, 115, and 667 and 777 grown to the Packhouse vineyard on the stony loam soils of the Waimea Plains.

$2599each $311DOZEN EACH DOZEN After destemming without crushing, the musts were chilled to 10C for a period of five days before fermentation to enhance aroma and colour. Fruit from the different vineyard blocks was fermented separately and inoculated with specialised Burgundian yeasts. The ferments were then carefully hand plunged or pumped over twice daily, temperatures peaking at 30-32C. At dryness, the wines were allowed to soak further on the skins until the optimum balance between structure and flavour was achieved. The wine was then pressed off its skins, and after a short settling time, racked off gross yeast lees into premium oak barrels to undergo natural malolactic fermentation and to complete oak maturation. Alcohol 14.8%

Deep scarlet colour. Classic aromas of dark cherry, sweet spices, and smoky oak. Extended elevage in barrel has created a wine of elegance, stylishness and finesse. A palate with supple fruit and oak tannins balanced by a creamy textured finish. By using a range of Burgundian clones and select yeasts, the nuances of each clone are subtly combined to give the wine a palate of real depth and interest. A tannin structure of some delicacy, without compromising the dark cherry and plum flavours. Endowed with the finest structure, the fruit driven flavours and aromas will continue to integrate with more earthy and savoury complexities. A particularly good match with wild game such as duck and venison.