Tasting Notes:           
Colour: Pale straw with pinot blush
Bouquet: Fruit driven – cherries and ripe pears – with an earthy base
Palate: Fine bead. Off dry. Berries, apricots and apples. Great length with well balanced acidity.
Food Match: Ideal as a aperitif, with your antipasto, or for special occasions. Try it with dessert. Serve chilled. 
Cellaring: For current drinking but will age for 2 to 3 years.

Winemaking Notes:                       
Varieties: 60% Chardonnay and 40% Pinot Noir.
Growing Region: Pinot Noir -- Te Muna Road, Martinborough; Chardonnay -- Daikins Road, Gladstone
Winemaking: Handpicked grapes. Whole bunch pressed with minimal skin contact. Base wine tank fermented. Some oak to give structure to base wine. Second ferment by charmat process. Dosage to give off dry finished wine.

Alcohol: 13.5%

Tasting Notes:           
Colour: Pale straw
Bouquet: Zesty lemon, lemongrass and lime zest.
Palate: Richly textured palate showing ripe tropical fruit and stone fruit characters. Good minerality.
Food Match: Ideal with tomato based dishes, seafood ,chicken and pork.
Cellaring: For current drinking but will age for 2-3 years. Serve chilled. 

Winemaking Notes:                       
Growing Region: Single Block Te Muna Road, Martinborough
Variety: Sauvignon Blanc
Viticulture: 2011 was an excellent vintage, with a long warm autumn. Cropping was kept to 1.5 to 2 tonnes per acre.
Winemaking: The handpicked grapes were whole bunch pressed without skin contact. The juice was then fermented at cool temperature in stainless steel tank to preserve the freshness and varietal character of Sauvignon blanc. A Small portion (15%) of the wine was fermented in a new French Oak barrel to impart some mid palate roundness. No malolactic fermentation. Minimal fining and sterile filtering before bottling.
Alcohol: 14%
pH: 3.17

Tasting Notes:           
Colour: Dark Garnet
Bouquet: Black cherries and red berryfruit.
Palate: Dark plums, cherries, and strawberries. Liquorice and spice with a hint of aniseed on the finish. Silky tannins add structure and mouthfeel. Good weight and length on mid and back palate.
Food Match: Lean gamey meats such as venison, or wild pork.
Cellaring: Up to five years.
 
Winemaking Notes:                       
Growing Region: Te Muna Road, Martinborough
Variety: Pinot Noir -- clones 115 (65%), Abel (20%) and 10-5 (15%).
Viticulture: 2009 was an excellent vintage, with a long warm autumn. Cropping was kept to 1.5 tonnes per acre. Harvested at 25 Brix.
Winemaking: 7 day cold soak, 7 to 10 day ferment, 7 to 10 days maceration before pressing. Malo in barrel.
Maturation: 12 months in French Oak barrels, 30% new.
Alcohol: 14.5%
pH: 3.6

Tasting Notes:           
Colour: Deep ruby
Bouquet: Generous fruity nose, red cherry and dark plum
Palate: Bright berry fruit, with pepper, thyme and liquorice on the finish. Good length and mid palate weight. Firm tannins add structure and complexity.
Food Match: Ideal with lamb, duck, venison and other game.
Cellaring: Up to five years.
 
Winemaking Notes:                       
Growing Region: Single Block Te Muna Road, Martinborough
Variety: Pinot Noir -- clone 115 (80%) and 10-5 (20%)
Viticulture: 2007 was a very low cropping year due to late frosts and cool flowering, resulting in a more intense and tightly structured style. Harvested at 24 brix.
Winemaking: 7 days cold soak, 7 days ferment, 10 days maceration before pressing. Malo in barrel.
Maturation: 11 months in French oak barriques, 50% one year old. Fined with egg white. Unfiltered
Alcohol: 13%
pH: 3.6