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Man O War Estate Merlot Cabernet Malbec 2011 (1x 75cl)

The Man O’ War story begins with a special piece of land which has a rich history. Located at the eastern end of Waiheke Island, Man O’ War is a stunning array of coastal hillsides with high cliffs and pristine beaches forming a ruggedly beautiful coastline. It was along this coastline that Captain James Cook came to anchor during his first voyage around the islands of New Zealand in 1769. Upon sighting the ancient stands of magnificent kauri trees ashore, Cook noted in his journals that they would make ideal masts for the Man O' War battleships of the Royal Navy. Thus, the name Man O’ War was bestowed upon this unique land.

With a desire to protect this treasured land’s natural beauty and sense of history for future generations, the owners purchased the four contiguous farms that now form the 4,500 acres of Man O’ War in the early 1980s. 

See the attached link for the producer's excellent techical note on this wine ...

Estate Merlot Cabernet Malbec, Man O War 2011 - fiche technique

£17.10

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 2017 (1x75cl)

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.

£17.55

Amisfield Pinot Noir 2015 (1x 75cl)

Awarded a Gold Medal and 95 points at the 2018 Decanter World Wine Awards (click link for details).

For other 2018 DWWA winners, click here.

For a full description of this wine, we would direct you to the data sheet/fiche technique from Amisfield themselves (click blue link below)

Amisfield Pinot Noir 2015 - fiche technique

Youthful aromatic expressions of sweet red cherries, mulberries and plums lead to a complex and lingering palate. The oak is light and subtle to complement the fine grained tannins and supple acidity.

£26.50

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

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

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

Ceres Composition Pinot Noir 2015 (1x 75cl)

** OUT OF STOCK OWING TO VERY LOW OVERALL UK STOCKS. WE WILL ENDEAVOUR TO OBTAIN SOME MORE: IF YOU WOULD LIKE TO TAKE SOME IN THE EVENT THAT WE ARE SUCCESSFUL, PLEASE EMAIL US ON orders@exelwines.co.uk **

Awarded a Platinum Medal, 97 points and Best in Show status at the 2018 Decanter World Wine Awards (click link for details).

For other 2018 DWWA winners, click here.

There are two reasons that the Dicey family chose to name their winery Ceres:

1) Ceres is the Roman Goddess of Agriculture. They wanted their wines to reflect the vineyards they are grown on. They also respect the land and have a comprehensive and ethical approach to viticulture meaning they only employ truly sustainable practises. Great wine is made on the vineyard and the most important input is the grapes - hence the choice of the goddess of farming.

​2) The Dicey clan are originally from the Ceres region in South Africa.

Ceres Composition Pinot Noir is made up of fruit from 2 vineyards in the sub-region of Bannockburn, the Inlet Vineyard and the Black Rabbit Vineyard.

After a normal budburst the 2015 vintage started cool, which slowed the vines down. The temperature recovered in late December and they had a cool January, but a long hot finish to the growing season from February to end of March. This resulted in very perfumed and aromatic fruit with a wide range of flavours. There is a significant acid backbone which provides structure and definition to the wine and will certainly help it to age well.

The Composition 2015 Pinot Noir was fermented with wild yeast and spent 28 days on the skins. It underwent around 9-10 days of cold soaking.  The fermentation took place over 8–9 days, then the wine was left to settle for 10 days post-ferment. The final blend of the wine is  30% Black Rabbit Vineyard and 70% Inlet Vineyard. Maturation in oak occurred over 12 months in 20% new French barriques

The Ceres Composition Pinot Noir has an attractive and engaging bouquet of ripe red berry fruits - raspberry, plum and cherry; plenty of spice and mineral tones with a wild red rose perfume. On the palate it is dry and fruity with flavours that reflect the nose - wild raspberry and plum, moderate toasty oak and oak spice layer, loads of energy, fine tannins and plenty of acidity; it feels youthful. Drink now and through to 2027.

** LIMITED TO 6 BOTTLES PER CUSTOMER **

£21.95

Craggy Range Martinborough Pinot Noir 2016 (1 x 75cl)

Craggy Range produces a collection of iconic wines from multiple regions in New Zealand. Owner Terry Peabody and his family pursued the single vineyard approach to winemaking, planting on green fields and bare land ensuring a focus on quality from the very beginning. New Zealand, with its diversity of soils types offered the perfect location to plant the vines. From the stony, warm soils of the Gimblett Gravels in Hawke's Bay to the volcanic, clay soils of Te Muna Road in Martinborough these exceptional vineyards produce wines with amazing aromatics, purity and complexity.

of French oak cuves and open top stainless steel tanks. The wine is then left to mature in French oak barriques (7% are new) for 9 months.

Gentle handling with whole-bunch fermentation and delicate French oak Barrique treatment ensures a floral wine which embodies the distinctive intense fruit characters of the region. An elegant, silky texture with a delicately balanced tannin structure and a texturally dry finish.

This wine is bright red with a vibrant crimson hue. Enticing pure fruit aromas of red cherry and raspberry meld with rose and damp earth. Supple and fleshy across the palate with a youthful fruit profile and lovely fine tannins creating an elegant dry finish. Beautifully varietal.

£20.20

Craggy Range Te Muna Road Pinot Noir 2014 (1 x 75cl)

Awarded 90 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). 

Craggy Te Muna PN 2014 - Sept 2016 Decanter review

The grapes for this wine are picked by hand.  The wine is fermented in a combination of stainless steel vats and oak, then is matured for 10 months prior to bottling.

Matt Stafford, the chief winemaker at Craggy range describes the Te Muna Road Vineyard Pinot Noir as follows:  "A dark and brooding Pinot Noir, grown at our secret place in Martinborough, with a wonderful depth and beauty."

The wine has a bright red cherry colour with a crimson hue. Seductive aromas of dark cherry, dried rose petals, thyme and damp earth. Beautifully varietal, elegant and long on the palate. Medium weight red fruit richness and fine-grained tannins are drawn out long across the palate by acidity to create a finish which is savoury and dry.

This wine matches perfectly with duck dishes.  It can be cellared for 5-7 years from vintage but only if you can resist opening it before then!

£24.79

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

Felton Road Bannockburn Pinot Noir 2016 (1x75cl)

Felton Road's story is one of refusal to compromise. The estate is fully organic and uses biodynamic viticulture (Demeter certified) ensuring that fruit arrives at the winery as pure as it can be. The entire estate comes as close to true sustainability as is possible. There is a commitment to hands off winemaking: gravity flow, wild yeasts, wild malolactic, an avoidance of fining and filtration all help preserve the wine's expression of its terroir. The result is wine that express the authenticity and complexity of their unique vineyards. 

Felton Road farms four properties totaling 32 ha in the Bannockburn sub-region of Central Otago. This wine is a blend from four vineyards; Cornish Point, Calvert, MacMuir and The Elms. Meticulous summer management of a single vertical shoot positioned (VSP) canopy ensures even and early fruit maturity. All, process in the vineyard, including the harvest, are all carried out by hand to ensure optimum quality fruit. Cover crops are planted between rows to assist in vine balance and to improve soil health and general biodiversity.

The Pinot Noir harvest was relatively early beginning on March 23rd and concluded on April 9.

The unique gravity flow winery enabled the grapes to be gently destemmed directly into open-top fermenters without pumping, retaining approximately 25% as whole clusters. Traditional fermentation with a moderately long maceration on skins has extracted good colour and tannin with considerable depth of flavour. This wine was aged for 13 months in 25% new French oak barrels from artisan Burgundian coopers. In accordance with our non-interventionalist approach to winemaking, this wine was fermented with indigenous yeast and was not fined or filtered.

The immediate potpourri of flowers on the nose is gracefully entwined with subtle minerality. The palate begins precise and playful, showing sandalwood and fine spice notes. A surprising breadth that the tight focus doesn't immediately reveal. Balanced and complete: possessing lovely charm, harmony and a persistent finale. Irresistible in its youth but further complexities will no doubt emerge.

£39.10

Felton Road Block 5 Pinot Noir 2016 (1x75cl)

** THIS WINE IS NOW IN VERY SHORT SUPPLY IN THE UK - PLEASE CALL US IF YOU WOULD LIKE TO ORDER **

Awarded 95 points and rare Outstanding status by Decanter (www.decanter.com) in their July 2018 edition article on New Zealand Pinot Noir (see blue link below)

Felton Road Block 5 Pinot Noir 2016 - July 2018 Decanter review

Beginning with meticulous site selection and vineyard design started in 1991, Felton Road's story is one of refusal to compromise. A strict 100% estate policy with fully organic and biodynamic viticulture (Demeter certified) ensures that the fruit arrives at the winery as pure as it can be, while the entire estate comes as close to true sustainability as is possible. A commitment to hands off winemaking: gravity flow, wild yeasts, wild malolactic, an avoidance of fining and filtration all help preserve the wine's expression of its terroir. The result is Riesling, Chardonnay and Pinot Noir, which accurately express the authenticity and complexity of their unique vineyards.

Felton Road's Block 5 is situated within the Elms Vineyard which lies in a gently sloping, north facing valley cut into the Bannockburn hills at the southern extremity of the Cromwell Basin of Central Otago.

Around 25% of the grapes used to make this wine were kept in whole bunches with the remaining 75% being meticulously destemmed, then fed into fermenters using only gravity. There is a lengthy pre-fermentation soak of 7 - 8 days before the fermentation  is allowed to begin. Indigenous yeasts are used and during fermentation the skins are punched down 3 times a day.  This is done over a period of a minimum of 21 days. The wine is then transferred to barrels ( a third of these are made using new French Oak) and the wine is left to mature for 17 months.  The wine is racked twice before being bottled without fining or filtration.

Winemakers comments: "Immediately the pedigree is obvious: loaded with dark fruit and dried herbs, with hints of smoked meat over a complex spice background. The palate leads with a silky, chocolate like sensation that builds and flows to every corner of the mouth. There is a harmony of different textural components that's enchanting and endlessly enticing. It's all about finesse, detail and honesty, no more and no less."#

** THIS WINE IS NOW IN VERY SHORT SUPPLY IN THE UK - PLEASE CALL US IF YOU WOULD LIKE TO ORDER **

£59.25

Felton Road Calvert Pinot Noir 2016 (1x75cl)

Felton Road's story is one of refusal to compromise. The estate is fully organic and uses biodynamic viticulture (Demeter certified) ensuring that fruit arrives at the winery as pure as it can be. The entire estate comes as close to true sustainability as is possible. There is a commitment to hands off winemaking: gravity flow, wild yeasts, wild malolactic, an avoidance of fining and filtration all help preserve the wine's expression of its terroir. The result is wine that express the authenticity and complexity of their unique vineyards. 

Felton Road farms four properties totalling 32 ha in the Bannockburn sub-region of Central Otago. Calvert Vineyard is located on Felton Road and is just 1km east of The Elms Vineyard and the winery. Meticulous summer management of a single vertical shoot positioned (VSP) canopy ensures even and early fruit maturity. Shoot thinning, shoot positioning, leaf plucking, bunch thinning and harvest are all carried out by hand to ensure optimum quality fruit. Cover crops are planted between rows to assist in controlling vine vigour and to improve soil health and general biodiversity.

The Pinot Noir harvest was relatively early beginning on March 23rd and concluded on April 9th.

The unique gravity flow winery enabled the grapes to be gently destemmed directly into open-top fermenters without pumping with approximately 25% as whole clusters. Traditional fermentation with a moderately long maceration on skins has extracted good colour and tannin with considerable depth of flavour. This wine was aged for 17 months in French oak barrels from artisan Burgundian coopers. In accordance with their non-interventionalist approach to winemaking, this wine was fermented with indigenous yeast and was not fined or filtered.

Wafts of elegant perfumed florals dominate the nose in the usual Calvert manner, but with a stronger emphasis in this very precise and attractively scented vintage. Hints of crushed spice and red fruits give way again to a cascade of florals on the palate. Ethereal, sophisticated and majestic. The finish is tightly focussed with its characteristic fine grained and seamless tannins. Silky and long.

£46.35
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