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Akarua Pinot Noir 2015 (1 x 75cl)

The Skeggs family were among the first people to buy and plant vineyard land in Central Otago in the mid 1990s, so were lucky enough to acquire a superb north facing site in Bannockburn. Planted in 1996, this 50 hectare site has since provided the backbone of the Akarua wines. Due to the short growing season in Central Otago, site selection is one of the key elements in making a great wine, and Akarua have a site that is among the very best. 

All the Pinot Noir grapes were harvested from Akarua's 50 hectare site on Cairnmuir Road in Bannockburn, which lies at 270 metres above sea level. The soil here is young alluvial schist based sand/silt and sandy loams overlaying schist rock. The vines are 16 years old.

The grapes were hand picked and 90% were destemmed. Pre-fermentation maceration took place over five days, with temperatures peaking at 31°C. Punch downs took place twice daily and post fermentation maceration lasted six days. The wine spent 10 months in French barriques, 30% of which were new.

Deep bright ruby in colour. The nose displays intense black fruit flavours and the complexity that Bannockburn Pinot Noir is renowned for, with haunting aromatics of bramble fruits and spice. The palate is elegantly balanced with red fruits and finely textured tannins. A wine with great poise and longevity.

£26.20

Akarua RUA Pinot Noir 2016 (1x 75cl)

The Skeggs family were among the first people to buy and plant vineyard land in Central Otago in the mid 1990s, so were lucky enough to acquire a superb north facing site in Bannockburn. Planted in 1996, this 50 hectare site has since provided the backbone of the Akarua wines. Due to the short growing season in Central Otago, site selection is one of the key elements in making a great wine, and Akarua have a site that is among the very best. 

All fruit was sourced from the Akarua Estate vineyard in Central Otago. The vines are 16 years old and grow at 270 metres above sea level with a north-western aspect. Soils are young alluvial, schist based sandy/silt and sandy loams overlaying schist rock.

The grapes for the Rua were cold soaked for five days before fermentation commenced, and were punched down twice daily and given another six days on the skins post fermentation to provide the wine with the tannic backbone it requires. The wine then spent seven months ageing in 100% French oak barrique, of which 10% was new. The result is a remarkably attractive - and great value - Pinot Noir from Central Otago.

Bright cherry red in the glass. Lifted cherry aromas with floral and violet notes. On the palate, this well-defined Central Otago Pinot Noir exhibits juicy red fruits. Light, soft tannins complement the savoury highlights, finishing long and bright.

£17.10

Ata Rangi Crimson Pinot Noir 2016 (1x75cl)

2016 started well with a gentle spring that encouraged even flowering and fruit set across the vineyards. Early summer was calm, without the winds that plagued 2015 and the vines were in great shape to deal with a hotter than average February. March saw a return to cooler conditions, a perfect finish to the season.

Ata Rangi is owned and run by Clive Paton and his wife Phyll, together with Clive's sister Alison and winemaker Helen Masters. Clive planted the bare, stony five hectare home paddock at the edge of Martinborough in 1980 and, in doing so, was one of a handful of people who pioneered grape growing in the area. Renowned for their Pinot Noir, which is consistently ranked as one of New Zealand's best, Ata Rangi also produces a range of white wines including Chardonnay and Sauvignon Blanc.

Crimson is a wine which was inspired by a love of New Zealand's native 'Christmas Trees', the rata and pohutukawa trees. Sales of this wine support Project Crimson, a charitable conservation trust which plants and protects these trees. The Pinot Noir grapes for Crimson are produced from 10-20 year old Martinborough vines in Lismore, Waiora and Walnut Ridge blocks.

The grapes were hand picked and 100% destemmed, keeping as much whole berry fruit as possible. Pre-fermentation maceration lasted between two and six days. The must was inoculated with indigenous yeasts and hand plunged during fermentation that lasted two to three weeks. The wine was racked into barrel, of which 20% was new oak, where it remained for a further nine months after malolactic fermentation until bottling in February 2017.

The 2016 very much shows a turning point from vibrant youth to tension and complexity that more mature vines bring. Aromatically this wine offers layers of flavours: violets, dark cherry and plum, notes of bitter chocolate and tobacco with a hint of game. There is a fresh vibrancy on the palate of acid and smooth tannins pulling the wine through to a long, salivating finish.

£21.90

Babich East Coast Pinot Noir 2014 (1x 75cl)

The nose has plentiful aromas of black current, raspberry, spicy dark plums and suggestions of mushroom. Attractive dried herb notes are also in attendance Upfront the palate is red and dark fruits with lots of cherries and strawberries. A pleasantly textured wine with fine tannins and a medium weight. An easy drinking Pinot Noir with intensity and a very good spicy length

£13.10

Babich East Coast Pinot Noir 2015 (1x75cl)

The nose has plentiful aromas of black current, raspberry, spicy dark plums and suggestions of mushroom. Attractive dried herb notes are also in attendance Upfront the palate is red and dark fruits with lots of cherries and strawberries. A pleasantly textured wine with fine tannins and a medium weight. An easy drinking Pinot Noir with intensity and a very good spicy length

£12.85

Cambridge Road Syrah 2013 (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.

£233.50

Carrick Pinot Noir 2014 (1x 75cl)

Complex, rich and elegant Pinot Noir tasting of intense ripe cherries, spice and liquorice. Plenty of richness on the palate and length on the finish.
£28.40

Carrick Unravelled Pinot Noir 2016 (1x 75cl)

Ripe berries and black cherries on the nose which transfer onto the palate with a hint of oak.Finely balanced, fruit forward styled wine.
£16.00

Delta Hatters Hill Pinot Noir 2016 (1x75cl)

The Delta farm, first established in 1848, was purchased in 2000 by four partners, is now owned by one of the original four partners 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.

This is a 30 hectare vineyard in Marlborough of which 25% is on the 'flats' while 75% is on hills that rise to about 175 metres. Yields are about six tonnes per hectare. The soil is clay and vines are trained on vertical shoot positioning, which maximises the sun exposure reaching the vines' canopy and provides the vine with optimum ripening conditions.

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 small batches then destemmed, but not crushed, and moved into small open-top fermenters. Most of the fruit was then crushed with 10% whole bunches retained to gve the wine structure and tannic complexity. After a five-day cold-soak, fermentation took place with frequent hand-plunging. After fermentation, 15% of the tanks were left on skins for an extra week before pressing to stabilise the colour and improve the structure. After settling, 50% of the wine was racked into new and seasoned French oak barrels for malolactic fermentation and ageing. The wine was blended and bottled after ten months.

The wine is deep ruby red with a rich, concentrated nose of dark berries and ripe plums, integrated with lifted notes of violet. A complex palate, complemented by smoky hints from French oak. Elegant tannins lead to a rich, lingering finish.

£20.65

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
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