Watershed Select Vineyards Margaret River Chardonnay 2017

The 2017 Select Vineyards Chardonnay is made to produce an easy drinking, soft and fruity wine style. The Fruit used in this wine has been sourced from Jindong and Wallcliffe sub region of Margaret River.

Redwood Hills Marlborough Sauvignon Blanc 2016

Our Wairau Bar Home Vineyard is cane pruned on 3 and 4 cane VSP trellising.  The rich top soils of the lower Wairau Valley have long been considered the finest agricultural soils in Marlborough. They give us complex flavours and pungent aromatics. Combine this with the influence from Rarangi alluvials deposited by the mighty Wairau River hundreds of years ago, and we present a wine brimming with complexity, personality and expression. 

The fruit was harvested in the cool of the morning and transferred to the winery where it underwent temperaturecontrolled fermentation in stainless steel tanks using carefully selected yeast cultures. Post-ferment maturation on fine lees gives the wine a refined texture to compliment the exuberant aromatics.

The 2015/2016 growing season was warm and dry. A couple of heavy, but isolated, rain events in January and March provided some drought relief and kept canopies healthy and green.   There was very little disease pressure leading into harvest, so we were able to pick blocks purely on flavour and ripeness.   The resulting wine is an aromatic and generous expression of Sauvignon Blanc.  

Clare Hills Clare Valley Riesling 2019 By Neil Pike

The grapes for this wine were both machine and hand harvested, then transported to the winery, crushed, chilled and pressed as soon as possible prior to the juice being clarified by cold settling. It was then inoculated with a neutral, pure yeast culture and fermentation carried out in stainless steel temperature controlled tanks for on average 25 days. The wine was stabilised, blended and then filtered prior to bottling in June 2018.

The Alexander Cameron Limestone Coast Pinot Gris 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.