The Alexander Cameron Limestone Coast Sauvignon Blanc 2019

The individual parcels were machine harvested in the cool of the night and then crushed and pressed on arrival to the winery. Once settled, the clear juices were racked off and inoculated with aromatic yeast strains. One finished ferment; the resulting wines were blended together and prepared to bottle.

Coopers Creek Marlborough Riesling 2018

The 2018 Marlborough Riesling is sourced from Grant and Kirsten Coles' vineyard at spring creek. We have been sourcing fruit from this block since 2005 and the wines have won a number of gold medals and trophies. The fruit in 2015 was in superb condition. This year we used just the free run component to craft this wine. It was tank fermented and as usual we used a yeast called SIHA7. This yeast was originally isolated from a a German Riesling ferment and has proven to work wonderfully well under New Zealand conditions. As always, we have left a dash of residual sugar in the wine.

Misty Cove Marlborough Sauvignon Blanc 2019

Produced from our rich Marlborough soils, the Misty Cove Sauvignon Blanc celebrates the region's character and earthy charm as well as giving a nod to good times. This refreshing and tasty drop is sure to please with a bouquet of summer fruit. Harvested in the cool of the night then cool fermented with selected yeast strains to enhance varietal characteristics. Bottled early to capture fruit freshness and zing.

The Colonial Estate Emissaire Eden Valley Riesling 2017

Grapes were harvested at optimum flavour and acid balance the ripening of the grapes was monitored with regular berry tasting by winemaker and grower. The fruit was harvested in the cool of the night and rapidly transported to the winery. After crushing and must chilling, the free run juice was drained and clarified with minimum skin contact. This juice was then cool fermented between 12 – 15C with selected yeast to enhance the delicate Riesling flavours. The wine was bottled young to retain as much fruit flavour as possible.  A fantastic example of Riesling that will age well for at least 5 years and over time age will enable the develop some ily character.

Yering Station Village Yarra Valley Chardonnay 2018

2018 Was Another Very Solid Vintage. A Very Late Spring Delayed Flowering Until Late November / Early December. A Very Even Fruit Set And Ample Water, The Vines Flourished. Big Strong Canopies Meant The Vines Were Able To Ripen The Grapes Later In The Season. Warm And Dry For All Of February And March.

Handpicked and whole bunch pressed, barrel fermented in 500 litre puncheons, lees stirred. Fermentation method: Barrel fermented. Fermentation time: 16 days. Barrel origin: French. Time In Barrel: 11 Months. Age of barrel: 28% new, 72% seasoned, 1-4 years old MLF: None Yeast Type: 30% wild, 70% CY3079 Skin Contact time: None

Baby Doll Marlborough Pinot Gris 2019

It’s the little things in life that count and it’s the littlest sheep that help make Babydoll wines. Our sustainable collection of wines are pure and intense with plenty of character, just like the Babydoll sheep we named them after.

These tiny sheep keep our vineyards tidy year round because they’re too small to reach the grapes. Using one of nature’s mowers means our wines are better for the environment and taste better too. Celebrate life’s little moments with Babydoll wines.

The growing season in Marlborough started out warm and dry, resulting in even flowering and ultimately balanced vines with the right amount of crop to get them through to harvest. The warm weather continued through Spring and Summer, with periodic rain which kept the vines hydrated throughout the growing season. These warmer conditions also meant harvest started around two weeks earlier than the previous year and resulted in Pinot Gris that is focused, with lifted aromatics and a beautiful concentrated mouthfeel.

Selected parcels of Pinot Gris were individually harvested, de-stemmed and then gently pressed. The juice was cold settled for 48 hours then racked prior to a long cool fermentation in stainless steel tanks to capture and enhance the fruit flavours. Following fermentation the wine was blended, stabilised, and then filtered prior to bottling.