White nectarine, stone fruit and a citrus nuance, balanced acidity and subtle French oak.
Food Pairing: Lightly cooked shellfish like crab and prawns, steamed or grilled fish, chicken pasta or risotto with spring vegetables.
Initially the aromas are all confectionery and white cherries followed closely by a young vibrant perfume and notes of orange oil.
On the palate there's bright red mouthfilling fruit with undertones of savoury dusty dark berry fruits and spice.
Silent Noise Chardonnay is a fresh modern Australian style, citrus driven and complemented by the subtle use of oak. While 50% of the wine was fermented in new French oak., the oak component is unobtrusive yet critical to the overall aroma and texture.
Pears on the nose nearly overriding the subtle incantations of citrus blossoms and delicate bath salts. On the palate endless layers of sun warmed pears and enchanting whispers of cinnamon and cardamom with a creamy mouthfeel and a fresh slightly citrus finish.
This wine is Mediterranean in style using Pinot Noir grapes. Grapes grown specifically for Rosé production were sourced from a single vineyard in the Southern Valleys.
Floral aromas of orange blossom overlay nuances of crushed berries. The generous palate exudes fleshy tangelo flavours and finishes with a peppery twist. An ideal match with all Mediterranean cuisine.
Aged half in French and half in American oak barrels, this shows a lovely, deep, youthful colour - and delivers stacks of fresh black fruit - bramble and blueberry. Fine and silky.
Definitive wine for carnivores; and should keep very well too.
An extremely hot, dry vintage combined with cooler nights and clay-rich soils contributed to very small berries, which gave a lifted nose and good intensity of fruit from the Mt. Victoria Block. Lightly pressed after fermentation the wine was then aged in 100% seasoned French oak.
Spicy, complex and youthful aromas of sweet cherry, cardamom seed and exotic spice. The palate is juicy and bright with earthy savoury undertones and a suave, plush tannin structure.
A convergence of flavours from vineyards located on the banks of the Wairau and Awatere rivers. Harvested at optimum ripeness, the grapes were gently pressed and fermented, at cool temperatures, in stainless steel to maximise fruit purity and character. A percentage of the wine was aged on fine lees for 3 months, adding texture, complexity and increased mouth feel to the palate.
Bright straw with golden/green hues, it has an abundance of ripe tropical fruit aromas overlaid with exotic gooseberry and an attractive herbal pungency. The palate balances great concentration with stylish elegance. Fresh, balanced and persistent flavours leading to a long mineral finish.
Sourced from a single vineyard.Hand harvested, lightly whole bunch pressed, with wild fermentin barrel and intermittent stirring of the lees for 10 months.Partial malolactic fermentation followed by 11months ageing in 20% new barrels followed by light filtration before bottling.
A golden straw colour with aromas of white flowers and camomile mingling with honeycombe and nutmeg. The palate offers juicy pineapple and nectarine flavours with oak offering support alongside underlying old-vine minerality.
