The grapes for this wine were dry-grown in our Nelson-Tasman vineyard in Ngatimoti. 2018 was a very small vintage of around 5 tonnes that was hand-picked late March.

Winemaker: Tony Southgate.

The grapes for this wine were dry-grown in our Nelson-Tasman vineyard in Ngatimoti. 2019 was one of the best vintages and it was a beautiful sunny day in early April when around 3 tonnes of quality fruit was hand-picked. Fermentation lasted 3 weeks with temperature control and yeast feeds along the way. Daily tastings established the health of the yeasts and when the best balance between acidity and residual sweetness was achieved, the winemaker stopped the ferment with cooling and sulphur addition. The wine was then transferred off its lees & matured on light lees for a few months. For this wine, aromatic enzymes were added to help reach full potential before the wine was heat and cold stabilised.

Winemaker: Emmanuelle David.

Winemaker: Patrick Stowe.

This Rosé was harvested on 4 April 2018 just after Easter. A combination of 6 bins of Sangiovese grapes plus 1/2 bin of some scrappy Cabernet Sauvignon and 4 buckets of the ripest Montepulciano grapes from our hill vineyard which sadly had to be pulled out due to uneven steepness causing Health & Safety issues. A ‘gentle’ approach was taken in managing the grapes and a mindset of getting quality rather than quantity. Some sugar was added but the possible over sweetness counteracted by allowing a greater depth of tannins to remain in the wine to provide a balance of flavour/ dryness. At 20 brix the fruit was bordering on not being ripe enough & had a stressful growing season with excess rain and humidity not often experienced in the region. The resulting 2018 Rosé has a beautiful colour and a deliciously fresh taste – so we are delighted!

Winemaker: Tony Southgate.

2020 will be one of those more easily remembered vintages, not just because of the nervousness surrounding Covid-19 but also because of the nervousness over summer. The growing season was cooler than average in Otago and but late March brought a great autumn for winemaking: six weeks of warm, dry, frost-free weather. The grapes had all the time needed to fully ripen.

The cool summer, particularly at the start, had the effect of slower cell division giving smaller berries. Consequently, the total yields for all of Central Otago wineries were 28% lower than the previous year,

The Chardonnay is dry. Aged in approximately ten percent new oak, undergoing wild fermentation, inoculated to finish fermentation. The wine underwent full malolactic fermentation.

Winemaker: Matt Connell

The owner’s favourite Abel grapes are grown on the deeper soil on the west side of Shine Basin Vineyard and were hand-picked for this wine on 3 April 2019 at 23 brix. Approximately 2 tonnes were transported to Alexandra and destemmed to tank for two days to build colour and flavour. The grapes were then dug out and pressed to tank. The juice was left overnight to settle then racked and fermented cold using cultured yeast chosen for their ability to highlight flavour. The wine finished fermentation on 20 April 2019.

Winemaker: Matt Connell.

The 2016 grape harvest was one of the shortest and consequently one of the most intense harvests ever experienced in Central Otago. The growing season started at around the normal time for bud burst and then, following a period of intense heat, there was an early start to flowering which was both short and successful. Veraison – or ripening – also started at the usual time but it was quite protracted. Pinot Noir Clones: 115, 5, 777 & Abel were harvested on 30/03/2016 & 05/04/2016. 15% new oak with a reasonable portion of 2015 barrels. Contains traces of the traditional fining agent Albumin.

Winemaker: Dean Shaw.

The 2018 season started with an exceptionally warm spring, followed by record heat and sunshine hours. Our earliest harvest to date, rewarded with excellent ripeness and quality of fruit.

The grapes were picked at 24 Brix on 15 March 2018 in four different areas of the vineyard to add complexity. 100% destemmed, cold maceration for 5 days before being warmed and inoculated with selected yeast. Once dry, the wine was drained from the tank. Skins were pressed and combined with the freeway portion of wine.

The wine was aged for 10 months in 28% new oak before being racked, blended and bottled in January 2019.

Winemaker: Matt Connell.