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Marlborough

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Cambridge Road Syrah 2011 (1x 75cl)

From a biodynamic vineyard in Martinborough, this Syrah is a ripe and smooth wine with black cherry and plum flavours and a touch of peppery spice and tar.

£34.85

Cambridge Road Syrah 2015 (6x75cl)

From a biodynamic vineyard in Martinborough, this Syrah is a ripe and smooth wine with black cherry and plum flavours and a touch of peppery spice and tar.

£253.45

Delta Pinot Noir 2016 (1x75cl)

The Delta farm, first established in 1848, is now owned by Neal Ibbotson of Saint Clair Family Estate. Their specialisation in Pinot Noir sets Delta apart from the crowd in Marlborough. Lying on the West Coast highway, the 30 hectare Delta Vineyard is planted with the best new Dijon clones of Pinot Noir and can be divided into two areas. The flatter part, closer to the road, produces approachable, younger drinking wines bottled under the 'Delta' label, whereas the best fruit from the hillsides that rise to around 175 metres produces the reserve style 'Hatter's Hill'. The low vigour clay soils, combined with the elevation of the vineyard, the warm days, the excellent quality of the light, the cool nights and the constant breeze, make this site ideal for the production of top quality Pinot Noir.

The Delta Pinot Noir vineyard comprises 27 hectares, planted in 2002 and 2003 with the best Dijon clones. A superb combination of low vigour clay soils, excellent elevation and Marlborough's viticultural advantages - plentiful sunshine, warm days, cool nights and constant breeze - make this an ideal site for producing top quality Pinot Noir.

This vintage saw one of the best fruit sets Marlborough has seen in recent years across all varieties. The growing season was warmer than average with an extended dry period up until late January. Some light rain in late February alleviated any water stress, extending the flavour development period. The ideal growing season continued, with very settled autumnal weather keeping disease levels low, to make 2015/2016 a perfect growing season.

Fruit was hand-harvested in separate batches then destemmed, but not crushed, into small fermenters. After a five day soak to stabilise the colour, fermentation took place at temperatures of up to 34°C, with frequent gentle hand-plunges. The wine was pressed off skins at the end of fermentation. After settling to remove solids, the wine was racked to a mixture of new and seasoned French oak barrels for malolactic fermentation and ageing on fine lees. The wine was then blended and bottled after ten months of ageing.

This Pinot Noir has lifted aromas of ripe berries with hints of dark spices. The palate offers damson plum with undertones of freshly ground coffee and vanilla, followed by well-balanced acidity, a fine tannin structure and a clean, lingering finish.

£16.50

Greywacke Pinot Noir 2014 (1x75cl)

The 2013 vintage was awarded 95 points and Outstanding status by Decanter (www.decanter.com) in their September 2016 edition review of New Zealand Pinot Noir (see blue link below). The 2013 vintage has now sold out across the UK. We realise that customers may want to draw their own conclusions regarding the applicability of that review to the 2014 vintage, so include fiches techniques for the two years.

Greywacke PN 2013 - Sept 2016 Decanter review

Greywacke PN 2013 fiche technique

Greywacke PN 2014 fiche technique

An intensely fragrant Marlborough Pinot - full of juicy black cherries and the sweet scent of homemade strawberry jam, intermingled with more savoury suggestions and a hint of sarsaparilla. The firm but finely structured palate blends red and black fruits with chary, smoky oak and rich liquorice. This is a deliciously aromatic wine with concentrated varietal character.

£27.90

Jackson Estate Vintage Widow 2014 (1 x 75cl)

2013 Vintage Awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their September 2016 edition review of New Zealand Pinot Noir (see blue link below). 

Jackson Widow PN 2013 - Sept 2016 Decanter review

The Jackson family came to New Zealand in 1842 on the Martha Ridgeway from Runnymede in England. In 1855 Adam Jackson bought the first blocks of land in the heart of the Marlborough region, along with what would become known as Jacksons Road. Fast forward to 1990 and Jo and John Stichbury released the first ever Jackson Estate wine. They are pioneers of not only the Marlborough region but the wine industry they so dearly cherish being a part of.

"This wine is named Vintage Widow in recognition of our families, who are often forgotten at vintage as we strive to make the perfect bottle of Pinot Noir."

Concentrated aromas of red and black forest fruits dominate combined with dried herbs and spicy cedar notes. To taste, the flavour profile is savoury and spice, rich and ripe without losing precise pinot noir detail. Tannins are moderate but integrated, leaving a lasting impression of texture (density), harmony and not least; definitive vineyard and southern Marlborough clays character.  This wine goes very well with Beef Wellington.

£19.05

Saint Clair Omaka Reserve Pinot Noir 2015 (1x75cl)

The 2016 vintage was awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their July 2018 edition article on New Zealand Pinot Noir (see blue link below). It is, however, seemingly as rare as unicorn mane, and thus we offer the 2015.

Saint Clair Omaka Reserve Pinot Noir 2015 - July 2018 Decanter review

Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valley in 1978 and then establishing Saint Clair Family Estate in 1994. They own 160 hectares of vineyard in 10 different Marlborough locations chosen specifically for the attributes of their individual "terroir" and ability to produce top quality grapes. Neal Ibbotson combines his extensive expertise in viticulture with the talent of one of New Zealand's leading winemaking teams led by Hamish Clark. Since 1994, when wines from the first vintage all won medals including gold, the name Saint Clair has been synonymous with quality and its award-winning record continues today. This is a sentiment shared by Bob Campbell MW, who says “Saint Clair now makes the country’s and perhaps the world’s best Sauvignon Blanc”.

The grapes are sourced from a single vineyard in the Delta region within the Southern Valleys subregion, where the vines are grown in clay soils. A naturally low cropping vineyard that produces tight bunches with small berries, which intensifies the wine's flavour and concentration. Some of the grapes come from clone 115. The fruit was harvested when it had reached full physiological ripeness and maximum flavour maturity.

The fruit was cold soaked for five days prior to fermentation to help extract maximum flavour and to enhance colour stability. 27% whole cluster bunches were added to the fermentation to add a stems component and another layer of complexity. Selected cultured yeast were used to carry out the alcoholic fermentation, during which the fermenting must was hand plunged up to six times daily at the peak of fermentation. At dryness the wine was pressed, then racked off the gross lees to a mixture of 32%new French oak and older seasoned 225 litre oak barriques. The wine was aged for 10 months during which time it underwent malolactic fermentation. The wine was then carefully extracted from oak, blended and prepared for bottling.

Concentrated flavours of black cherry, blackcurrant, Kalamata olive, and perfumed wild flowers, lead to an elegant palate with a structure reminiscent of finely powdered cocoa or dense dark chocolate. The finish is long incorporating freshly roasted coffee beans, toasty oak and spice.

£22.70

Saint Clair Origin Marlborough Pinot Noir 2016 (1x75cl)

Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valley in 1978 and then establishing Saint Clair Family Estate in 1994. They own 160 hectares of vineyard in 10 different Marlborough locations chosen specifically for the attributes of their individual "terroir" and ability to produce top quality grapes. Neal Ibbotson combines his extensive expertise in viticulture with the talent of one of New Zealand's leading winemaking teams led by Hamish Clark. Since 1994, when wines from the first vintage all won medals including gold, the name Saint Clair has been synonymous with quality and its award-winning record continues today. This is a sentiment shared by Bob Campbell MW, who says “Saint Clair now makes the country’s and perhaps the world’s best Sauvignon Blanc”.

The fruit is sourced from a number of specifically chosen low cropping vineyards from the Southern Valleys region of the Wairau Plain. The vines are grown in very clay rich, vigour moderating soils. Each vineyard is closely monitored and tasted to determine when the flavours were at their optimum and harvested in the cool of the morning.

The grapes from each vineyard underwent a cold maceration for five days, to assist colour and flavour extraction. The juice was then inoculated with yeast for the primary alcoholic fermentation and hand plunged up to eight times daily, during the height of fermentation. When dry, each batch was pressed to tank, settled and then racked off the gross lees to either stainless steel tanks or a combination of new and older, seasoned French oak. The wine underwent 100% malolactic fermentation, before being blended, fined, lightly filtered and gently prepared for bottling.

Aromas of sun-kissed dark berries, boysenberry and freshly picked blackberries, are interlaced with toasted wood notes and a hint of dark chocolate. The palate is full of sumptuous dark berries, layered with freshly ground coffee beans and dark chocolate. A hint of cinnamon spice leads into a savoury finish.

Beautifully matched with barbecued venison or seared lamb.

This wine is suitable for vegetarians.

£15.20

Saint Clair Pioneer Block 14 Doctors Creek Pinot Noir 2015 (1x75cl)

Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valley in 1978 and then establishing Saint Clair Family Estate in 1994. They own 160 hectares of vineyard in 10 different Marlborough locations chosen specifically for the attributes of their individual "terroir" and ability to produce top quality grapes. Neal Ibbotson combines his extensive expertise in viticulture with the talent of one of New Zealand's leading winemaking teams led by Hamish Clark. Since 1994, when wines from the first vintage all won medals including gold, the name Saint Clair has been synonymous with quality and its award-winning record continues today. This is a sentiment shared by Bob Campbell MW, who says “Saint Clair now makes the country’s and perhaps the world’s best Sauvignon Blanc”.

The grapes are selected from the single vineyard "Doctor's Creek" block, named after the small stream which runs through the centre. Situated south-west of Blenheim. The soils are made up of clay and are rich, vigour moderating soils.

The fruit was harvested when it had reached full physiological ripeness and maximum flavour maturity. At the winery the fruit was cold macerated for five days. Cultured yeasts were used to ferment the wine and during fermentation, the must was hand plunged up to six times daily. Once dry, each batch was pressed to tank and then racked off gross lees to a mix of new and used French oak. The wine then underwent malolactic fermentation and was aged for 10 months in barrel before being carefully prepared for bottling.

A rounded luscious Pinot Noir with a soft full palate and well balanced acidity. Good length of fruit with flavours dominated by redcurrant and cherries, complemented by hints of plums. Oak ageing has lent warm savoury notes to the palate.

This Pioneer Block Pinot Noir is perfectly matched with spring lamb, sweet potatoes and roast vegetables.

This wine is suitable for vegetarians.

£17.20

Saint Clair Pioneer Block 22 Barn Block Pinot Noir 2016 (1x75cl)

Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valley in 1978 and then establishing Saint Clair Family Estate in 1994. They own 160 hectares of vineyard in 10 different Marlborough locations chosen specifically for the attributes of their individual "terroir" and ability to produce top quality grapes. Neal Ibbotson combines his extensive expertise in viticulture with the talent of one of New Zealand's leading winemaking teams led by Hamish Clark. Since 1994, when wines from the first vintage all won medals including gold, the name Saint Clair has been synonymous with quality and its award-winning record continues today. This is a sentiment shared by Bob Campbell MW, who says “Saint Clair now makes the country’s and perhaps the world’s best Sauvignon Blanc”.

Good levels of rainfall during January and February, resulted in a healthy vibrant canopy. The autumn weather in 2016 was warm during the day and cooler during the evenings, providing excellent ripening conditions for Pinot Noir. Vineyard The fruit was harvested from the single vineyard ‘The Barn’. The vineyard is situated at the foot of the Wither Hills in the Dry Hills Estate, south east of Blenheim. The site is flat and even with deep, vigour-moderating clay soils. It is a relatively warm site with high diurnal temperature change. The nightly cooling-off extends the ripening period, allowing the grapes to develop rich varietal characteristics while retaining balancing acidity. The vines are trained to the Vertical Shoot Positon (VSP) system. The fruit was carefully monitored during ripening and harvested in the cool of the evening at maximum flavour maturity and physiological ripeness. The grapes harvested for this wine were 100% clone 667. The vineyard is certified sustainable under the guidelines of Sustainable Winegrowers New Zealand.

The fruit underwent a cold maceration for five days to extract maximum flavours and to enhance colour stability. Fermentation was started using a carefully selected yeast. The fermenting must was hand plunged up to six times daily at the peak of fermentation. The young wine was pressed and racked off the gross lees to 50% new French oak and 50% older, seasoned 225 litre oak barriques; where it completed malolactic fermentation. During the maturation period, the barrels were regularly tasted until the right balance was achieved, after approximately 10 months.

Aromas of ripe dark forest fruits are complemented by hints of cedar and dark roasted coffee oak. Rich, with a velvety structure and fine grained silky tannins; this is a delicious full-bodied Pinot Noir.

This wine is suitable for vegetarians.

£17.20

Saint Clair Tuatara Bay Pinot Noir 2016 (1x75cl)

Neal and Judy Ibbotson were pioneers in the Marlborough wine industry, first planting vineyards in the valley in 1978 and then establishing Saint Clair Family Estate in 1994. They own 160 hectares of vineyard in 10 different Marlborough locations chosen specifically for the attributes of their individual "terroir" and ability to produce top quality grapes. Neal Ibbotson combines his extensive expertise in viticulture with the talent of one of New Zealand's leading winemaking teams led by Hamish Clark. Since 1994, when wines from the first vintage all won medals including gold, the name Saint Clair has been synonymous with quality and its award-winning record continues today. This is a sentiment shared by Bob Campbell MW, who says “Saint Clair now makes the country’s and perhaps the world’s best Sauvignon Blanc”.

Selected yeasts were used for fermentation. The wine was hand plunged throughout fermentation. It was then gently pressed off its skins and underwent malolactic fermentation before being blended and prepared for bottling.

Juicy red fruits dominate the palate. Ripe red plums, raspberry and red cherry flavours are balanced with a good acidity and a subtle toasty finish.

Enjoy on its own or with charcuterie meats or pheasant stew.

This wine is suitable for vegetarians.

£13.00

The Crossings Pinot Noir 2015 (1x 75cl)

Anchored in an elegant structure the tannins sit alongside a mid-palate boasting a supple and very intense core of fruit. Aromatically the nose shows delicate red berry fruits while taking in violet and forest floor nuances before finishing with an infusion of darker cherry notes. High toned fruit forms a gateway into a revealing palate and very persistent finish. The palate is rich and unusually mouth filling for an Awatere wine while retaining the taut structure and minerality that typifies the sub region’s fruit.

£12.95

Tinpot Hut Pinot Noir 2015 (1x 75cl)

Tinpot Hut wines are made primarily from fruit grown on winemaker Fiona Turner's vineyard in Blind River. Fiona, who has worked with Matt Thomson for a number of years, supplements her own grapes with fruit from other growers in Marlborough and Hawkes Bay. The tinpot hut that gave its name to Fiona's wines is an old mustering hut in the remote hills between the Wairau and Awatere Valleys. The huts were used as a base for musterers as they rounded up the sheep that had been in the hills from spring to autumn. The name links Marlborough's past as a sheep farming centre with its current state as one of the world's most dynamic wine regions.

Pinot Noir grapes were sourced from three well-tended, low yielding vineyards in the Omaka Valley, Blind River and Wairau sub-regions in Marlborough.

The 2015 growing season was characterised by a dry spring and summer and a short, mild harvest. Lower yields due to cooler weather during flowering have produced wonderful fruit intensity.

The fruit was picked at optimum ripeness and carefully transported to the winery for de-stemming and chilling. Each vineyard was kept separate in small open top fermenters and cold-soaked to extract maximum flavour and colour stability. The wine was fermented using a mixture of selected yeast strains and hand plunged up to six times daily. After fermentation several batches were put to a mixture of new and older French oak barrels. The remaining batches were aged in stainless steel tanks to preserve the delicate fruit characters. Each batch went through malolactic fermentation and was aged on lees before being blended, stabilised, lightly egg white fined and prepared for bottling.

Intense aromas of black cherry, blackberry and plum mingle with a hint of redcurrant. Savoury mushroom and toasty oak characters complete the attractive nose. Classic black cherry notes dominate the palate and are supported by hints of bramble, reflecting the aromatics. Structurally, the tannins are soft and silky, and well balanced acidity ensures good length and weight.

£15.75

Tinpot Hut Pinot Noir 2016 (1x 75cl)

Tinpot Hut wines are made primarily from fruit grown on winemaker Fiona Turner's vineyard in Blind River. Fiona, who has worked with Matt Thomson for a number of years, supplements her own grapes with fruit from other growers in Marlborough and Hawkes Bay. The tinpot hut that gave its name to Fiona's wines is an old mustering hut in the remote hills between the Wairau and Awatere Valleys. The huts were used as a base for musterers as they rounded up the sheep that had been in the hills from spring to autumn. The name links Marlborough's past as a sheep farming centre with its current state as one of the world's most dynamic wine regions.

Pinot Noir grapes were sourced from three well-tended, low yielding vineyards in the Omaka Valley, Blind River and Wairau sub-regions in Marlborough.

The 2016 growing season was characterised by a dry spring and summer and higher than average temperatures. Shoot thinning, bunch removal and green thinning were used to bring the vines and yields into balance, producing fruit of exceptional character and intensity.

The fruit was picked at optimum ripeness and carefully transported to the winery for de-stemming and chilling. Each vineyard was kept separate in small open top fermenters and cold-soaked to extract maximum flavour and colour stability. The wine was fermented using a mixture of selected yeast strains and hand plunged up to six times daily. After fermentation several batches were put to a mixture of new and older French oak barrels. The remaining batches were aged in stainless steel tanks to preserve the delicate fruit characters. Each batch went through malolactic fermentation and was aged before being blended, stabilised, lightly egg white fined and prepared for bottling.

Intense aromas of black cherry, blackberry and plum mingle with a hint of redcurrant. Savoury mushroom and toasty oak characters complete the attractive nose. Classic black cherry notes dominate the palate and are supported by hints of bramble, reflecting the aromatics. Structurally, the tannins are soft and silky, and well balanced acidity ensures good length and weight.

£16.35

Yealands Estate Black Label Pinot Noir 2017 (1x75cl)

"Thinking differently is what we do at Yealands. Crafting award-winning wines in harmony with nature has seen us lead the world in sustainable winegrowing. But most importantly, it means great tasting wines which don’t cost the earth."

Marlborough experienced a mild-to-cool spring period, which ensured that the vines naturally produced lighter than average yields. These mild temperatures then extended into the summer months, coupled with an unseasonal period of rain, which ultimately alleviated the drought conditions experienced over the past two years. This Pinot Noir was harvested in excellent condition and resulting wines are showing the wonderful typicity that the Seaview Vineyard is known for – lifted fruit flavours in the red berry spectrum balanced with earthy savoury notes, vibrancy, purity and structure.

The Seaview Vineyard in the Awatere Valley is exposed to some of the toughest growing conditions in Marlborough; high sunshine and wind, cool nights and low rainfall which produces a smaller, thicker skinned berry with intense fruit flavours. This wine is sourced from two different locations in the Seaview Vineyard and both are a mixture of Dijon clones 777 and 667. One site, that was picked on the 2nd of April is our flattest and one of the most sheltered parts of the vineyard. It is only 2m above sea level and is 1km away from the ocean. The other location was picked on the 9th of April and it is an exposed ridge, 150m above sea level that drops down a north facing slope to a sheltered gully. The unique micro climates within the block ensure low yields which consistently produce Pinot Noir with good structure and flavour.

The two parcels were picked one week apart, when the fruit was showing perfect ripeness and balanced fruit flavours. The parcels were cold macerated at 6–8 degrees for 5 days before being warmed and inoculated with selected yeast. A fast, hot fermentation proceeded with regular hand plunging to craft a wine with elegance and structure. Post primary fermentation the parcels were gently pressed off, settled for 24 hours then racked off heavy lees and aged in a mixture of large format French oak cuves and barriques. The wine remained in oak for 9 months and was then stabilised and filtered prior to bottling.

On the nose, this wine exhibits notes of sweet dark cherry, violets and smoky-spice. The palate is full and plush, yet lively with flavours of cedar and red liquorice balanced with silky tannins. This wine matches beautifully with red meat dishes, including venison and lamb.

This wine is suitable for vegetarians and gluten free diets.

£14.55
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