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Craggy Range Te Muna Road Sauvignon Blanc 2019 (1x75cl)

The 2018 vintage was awarded 91 points and Highly Recommended status by Decanter in their July 2019 panel tasting of Oaked New Zealand Sauvignon Blancs (see blue link below).

Craggy Range Te Muna Road Sauvignon Blanc 2018 - July 2019 Decanter review

The 2017 vintage was 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.

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.

Grown on the lower terrace at Te Muna Road, this wine shows a unique level of texture and complexity. The cooler climate of Martinborough ensures the wine is aromatic with steely minerality while the rocky soils gives intensity of the fruit.

Around 90% of the grapes used to make this wine are destemmed. It is then fermented using a combination of stainless steel tanks, French oak cuves & French oak barriques. The yeasts used are a mix of innoculated and indigenous.

See blue link below for the fiche technique/technical note from the winemakers at Craggy Range.

Craggy Range Te Muna Road Sauvignon Blanc 2019 - fiche technique

100% Sauvignon Blanc.

This wine has a pale lemon straw colour. There are vibrant aromas of nectarine, green apple, honeysuckle and a hint of nettle. Lovely precision on the palate with a core of zesty fruit and a long satisfyingly dry textural finish. Matt Stafford, Chief Winemaker says: "We chase complexity in our Sauvignon... you can literally smell the meadow and taste the flintiness of the rock in these wines."

ABV = 12.5%.

£16.40

Esk Valley Sauvignon Blanc 2019 (1x75cl)

Situated in the north of New Zealand's picturesque Hawkes Bay, at Bay View is the Esk Valley Estate winery. The winery sources fruit from Hawkes Bay, including the world-renowned Gimblett Gravels, and Marlborough, as both regions consistently produce grapes of an extremely high quality.

Esk Valley is a boutique winery, but it is unique in that many of the techniques used to craft its award-winning wines are dictated by the winery itself. The old concrete vats, the layout of the buildings, and the absence of modern technology mean the winemakers at Esk Valley have had to make wine in a simple, honest, hands-on way.

Vineyard sites in the warm Wairau Valley (69%) and further south in the cooler Awatere Valley were selected for this wine. The Wairau vineyards are planted on a mix of gravel and clay and provide structure and body to the blended wine. The Awatere Valley vineyards are planted on gravelly free drained soils and due to the cooler nature of these sites, pungent notes of nettle, gooseberry, citrus and pea pod are found in the finished wine. Yields are carefully managed with an extensive shoot and crop thinning undertaken to maximise quality. Winemaking The individual parcels were harvested and transported to the winery for immediate crushing to capture the freshness of the fruit. Fermentation was conducted at cool temperatures utilising selected yeast strains. Post-fermentation the wines were left on their yeast lees to gain further richness and body before blending and bottling in August 2019.

Due to a cold and drawn out flowering in spring fruit set was lower than average compared to previous vintages. As a result we saw excellent quality fruit; balanced crop levels ensured the development of open bunches with small and flavourful berries. Once the New Year rolled around, Marlborough experienced a summer of the century. Blenheim’s signature high sunshine hours coupled with a dry season saw crops ripen early without any disease pressure. Long and hot days with moderately cool nights provided the perfect environment to ensure physical and flavour ripeness.

100% Sauvignon Blanc.

This a very aromatic and intensely flavoured wine true to its Marlborough origins. Its flavours are a mix of ripe tropical fruits, citrus and cooler notes of green fruits and fresh herbs. It is rich and full-flavoured with a crisp dry finish which provides freshness and length to the palate.

ABV = 13.5%.

£9.95

Framingham Classic Riesling 2019 (1x75cl)

** MORE STOCK ARRIVING WEDS 12th AUGUST! **

Awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their September 2020 edition article, Lighter Wines for Summer Drinking (see blue link below)

Framingham Classic Riesling 2019 - September 2020 Decanter review

The Framingham label was launched in 1994 with one Riesling, and has since expanded to include Sauvignon Blanc, Pinot Gris and Pinot Noir. Framingham produces wines from their 19.5 hectare estate vineyard (certified organic since 2014) and other selected sites. Their Riesling vines, planted in 1981, are among the oldest in Marlborough. Andrew Brown joined Framingham as head winemaker in January 2020, replacing Dr Andrew Hedley, who resigned from his role after 18 years at the helm. A highly regarded winemaker, Brown previously spent seven years at Framingham as assistant winemaker and understudy to Andrew Hedley before working as consultant in regions including Oregon, Central Otago and Alsace. Last year, one of Brown's Rieslings won the Champion Riesling Trophy at the New Zealand International Wine Show; a fitting accolade from someone taking the reins at Framingham, who have always been renowned for their Rieslings.

Fruit for the Framingham Classic Riesling was sourced from their estate vineyard in the Wairau Valley. The alluvial, well-drained soils of the Wairau were formed by the sedimentation of the Wairau River. In the warm centre of the valley – where there is low rainfall and relatively low frost risk – Framingham are able to harvest controlled yields at desired ripeness. Extensive crop thinning and a degree of leaf plucking are practised when necessary, giving low yields of grapes that have had managed exposure to sunlight. Fruit comes from three different sections of the estate with each parcel hand-picked and whole bunch pressed.

The 2019 growing season saw a wet and cold spring which continued to the start of summer. However, the last significant rain for the summer months fell on Christmas day, with the remainder of the season turning out to be one of the warmest and driest summers on record. This led to naturally lower yields and very low disease incidence.

The majority of the juice was fermented in stainless steel tanks with approximately 7% fermented on skins over two weeks, followed by ageing in oak. All copmponents were aged on full ferment lees for three months.

Riesling 100%.

Residual sugar = ~15g/litre. That said, this wine is not noticeably off-dry given its high acidity.

This wine has a fragrant, complex nose showing mandarin and cream aromas with stonefruit and hints of smoke and minerality. The palate is vibrant and intense with orange, nectarine and cream flavours with zesty acidity.

ABV = 12.0%.

£15.05

Greywacke Marlborough Riesling 2018 (1x75cl)

Greywacke was created in 2009 by Kevin Judd who was the chief winemaker at Cloudy Bay for 25 years. The name 'Greywacke' was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough. Kevin Judd is also New Zealand's finest wine photographer and has recently published a book The Landscape of New Zealand Wine.

The fruit for this wine was grown at the organically-farmed Ashmore Vineyard in Fairhall, adjacent to the mouth of the Brancott Valley on gravelly clay-loam soils, conditions more typical of the Southern Valleys than the Wairau plains. The 20-year-old vines are trained on a two cane VSP (Vertical Shoot Positioning) trellis with careful shoot and bunch thinning carried out.

100% Riesling.

Residual sugar = 19.5g/litre (ie off-dry).

To see an excellent information sheet and tasting note for this wine produced by the team at Greywacke, please click on the blue link below.

Greywacke Riesling 2018 - fiche technique

This wine has intense aromas of honeydew melon and tangerine infused with kaffir lime leaves and honeysuckle flowers. On the palate, there are notes of freshly grated ginger and juniper berries. An invigorating off-dry style that delivers a great balance of bright, natural acidity with a subliminal touch of sweetness.

ABV = 12.5%.

£17.85

Greywacke Sauvignon Blanc 2019 (1x75cl)

Greywacke was created in 2009 by Kevin Judd, chief winemaker at Cloudy Bay from its inception for 25 years and instrumental in the international recognition which Marlborough Sauvignon Blanc enjoys now. The name 'Greywacke' was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough. Kevin Judd is also New Zealand's finest wine photographer and has recently published a book 'The Landscape of New Zealand Wine'.

Fruit was sourced from various prime vineyard sites in Marlborough’s Southern Valleys, the central Wairau Plains (specifically in Woodbourne, Renwick and Rapaura) and a spectacular river terrace site in the upper Awatere Valley. Soil types vary from the young alluvial soils of Rapaura, Renwick and the upper Awatere, which contain high proportions of greywacke river stones, to the older and denser clay-loams of the Southern Valleys.

A wet, mild spring ensured soil moisture levels were topped up and the growing season raced off to a frost-free start. Intermittent rain in late spring brought ideal growing conditions, but cool periods during December resulted in variable fruit set. Sauvignon Blanc set with small, open bunches, leading to modest yields. The new year brought sunny, settled weather with no significant rain for the first two months. In typical Marlborough fashion the hills to the south became parched and the dry conditions necessitated careful management of water resources. The drought was partially quenched by a brief period of rain in early March just after harvest had commenced, evoking considerable anxiety, but thankfully was followed by more settled weather. All varieties were harvested at optimum ripeness, albeit lower yields than expected. In all an excellent, dry season that provided superb quality grapes, with great concentration.

Harvested largely by machine during cool (often cold) night-time conditions, the Sauvignon Blanc grapes were picked into half-tonne bins, tipped directly into the tank press and lightly pressed. The resulting juice was cold-settled prior to fermentation in stainless steel, primarily using cultured yeast for cool, slow fermentation. A portion was allowed to undergo spontaneous indigenous yeast fermentation. All individual vineyard batches were left on lees and kept separate until late July, when the blend was assembled.

100% Sauvignon Blanc.

Yellow- fleshed peaches, rock melon and blackcurrant alongside lemon icing, chamomile and hints of rose petal – this is a delicately perfumed and deliciously ripe-fruited interpretation of Marlborough Sauvignon Blanc. The palate is both subtle and textural, showing considerable ripeness and concentration, with a crisp and long, juicy finish.

ABV = 13.5%.

£16.60

Greywacke Wild Sauvignon 2017 (1x75cl)

The 2016 vintage was awarded 95 points and Outstanding status by Decanter in their July 2019 panel tasting of Oaked New Zealand Sauvignon Blancs (see blue link below).

Greywacke Wild Sauvignon 2016 - July 2019 Decanter review

Greywacke was created in 2009 by Kevin Judd, chief winemaker at Cloudy Bay from its inception for 25 years and instrumental in the international recognition which Marlborough Sauvignon Blanc enjoys now. The name 'Greywacke' was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough. Kevin Judd is also New Zealand's finest wine photographer and has recently published a book 'The Landscape of New Zealand Wine'.

Fruit was sourced from various vineyard sites in the Southern Valleys and the central Wairau Plains, specifically in Woodbourne, Renwick and Rapaura. Soil types vary from the young alluvial deposits of Rapaura and Renwick, which contain high proportions of greywacke river stones, to the older and denser clay- loams of the Southern Valleys. A high percentage of the vineyards were trained using the divided Scott Henry canopy management system, with the balance on two- or three-cane vertical shoot positioning.

The season started in timely fashion and settled conditions during December allowed a generous crop to set. Extremely low rainfall during the early summer put pressure on water supplies, but rain in early January broke the drought and vineyards flourished as temperatures started to climb above average in the New Year. Considerable thinning was carried out across all varieties to establish ideal cropping levels. Harvest started in mid-March, and in late March northerly airstreams brought with it some rain, which put pressure on the harvest and led to remedial canopy and crop management being needed in many vineyards. Temperatures remained well above average and Marlborough’s classic Indian summer made a welcome appearance allowing vineyards to achieve full ripeness. The last Sauvignon Blanc was hand picked on 18th April 2016 under sunny skies.

Some vineyards were harvested by machine and others by hand, all into half-tonne bins, which were tipped directly into tank presses. The grapes were pressed lightly and the resulting juice was cold-settled prior to racking into mostly old French oak barriques. The juice underwent spontaneous indigenous yeast fermentation, the tail end of which continued for well over six months. The wine had occasional lees stirring and approximately two-thirds underwent malolactic fermentation. It was transferred out of oak prior to the following harvest and left on lees for a further six months.

See blue link below for Greywacke's own fiche technique/technical and tasting note on this eine.

Greywacke Wild Sauvignon 2016 - fiche technique

100% Sauvignon Blanc.

The Wild Sauvignon 2016 has aromas of shortbread, quinces and apricots, lemon zest and ginger, honeysuckle and vanilla bean – a delicious, sweet-scented fragrance of ripe fruit and Asian spices infused with a tarragon-like herbal thread and a faint whiff of wood smoke. Fermented entirely with naturally occurring yeast, this is an alternative style of Sauvignon Blanc that is both intricate and textural with a rich, succulent palate finishing crisp and long with a flinty dryness.

ABV = 13.5%.

£21.95

Millton Riverpoint Viognier 2016 (1x75cl)

The 2015 vintage was awarded 93 points and Highly Recommended status by Decanter (www.decanter.com) in their September 2018 edition panel tasting of "Alternative" New Zealand Whites (not Sauvignon Blanc or Chardonnay) (see blue link below)...

Millton Riverpoint Viognier 2015 - Sept 2018 Decanter review

James Millton is a living legend in the New Zealand wine scene. A pioneer of organic and biodynamic winemaking, he has ploughed his own furrow for three decades, quietly convinced that his sustainable approach to viticulture and winemaking was the only way to progress.  

The Millton winery's own tasting notes for this wine are excellent, so please click the blue link below to see all this wine's details.

100% Viognier.

Millton Riverpoint Viognier 2016 – fiche technique

ABV = 12.5%.

£18.05

Mt Difficulty Bannockburn (Series) Pinot Gris 2018 (1x75cl)

"Grown and hand-picked at Bannockburn, in Central Otago, this freshly scented and mouthfilling wine was made in a basically dry style. Vibrantly fruity, it has strong, pure pear and lychee flavours, a hint of spiciness and excellent delicacy, harmony and depth." Four and a Half Stars, Listener Magazine - Michael Cooper, 13 October 2018.

Established in 1992, the Dicey family owns some of the oldest vineyards in the Bannockburn region of Central Otago on the famous Felton Road and have acquired land over the last ten years to build up to over 40 hectares, including six single vineyard sites. Their portfolio vineyards spans Central Otago from Gibbston to Lowburn Valley and on to Bendigo home still under Mount Difficulty at Bannockburn.

Central Otago provides New Zealand’s only continental climate, combined with unique soils ideally suited for growing Pinot Noir, Chardonnay, Riesling, Sauvignon Blanc and Pinot Gris. The Bannockburn area, in particular, is one of the few sites outside of Burgundy that lends itself to the growing of the pernickety Pinot Noir grape; Mt Difficulty craft wines in the Burgundian style whilst stamping the uniqueness of the terroir to produce structured and serious wines. Not content with growing superb Pinot Noir, they are also known for their aromatic whites and grape varieties such as their grower series Lowburn Chardonnay and Estate Chenin Blanc.

Winemaker-in-chief Matt Dicey has a lifelong association with the wine industry and is a fourth-generation vigneron. After achieving a Masters Degree in Oenology and Viticulture, Matt spent four years gaining experience overseas.

As with all New Zealand wines, Mt Difficulty adhere to strict sustainability practices and constantly strive towards organic production.

Mount Difficulty is the name on the leading wines. The ‘second label’ is named Roaring Meg; these wines are produced in a more fruit-driven, early-drinking style and have become a mainstay of the Mt Difficulty stable since their introduction in 2003.

See the blue link below for the excellent fiche technique/technical note from the team at Mt Difficulty.

Mt Difficulty Bannockburn Pinot Gris 2018 - fiche technique

This wine is 100% Pinot Gris.

Note - always a question with Pinot Gris - how dry is it? 4g/litre of residual sugar (RS) here, so on the very margins of that sugar being detectable. That is, this is a dry Pinot Gris.

This aromatic Pinot Gris grows really well in the cool climatic conditions and produces a dry white with stone fruit aromas of peach and nectarine on the nose. The front palate displays vibrant, juicy flavours of stone fruits and ripe red apples, whilst the mid palate is full, creamy and well textured followed by a lingering, rich yet clean grapefruit driven finish.

ABV = 14.5%.

£15.75

Mt Difficulty Bannockburn (Series) Sauvignon Blanc 2017 (1x75cl)

The 2018 vintage (not yet available in the UK) was awarded 92 points and Highly Recommended status by Decanter in their July 2019 panel tasting of Oaked New Zealand Sauvignon Blancs (see blue link below).

Mt Difficulty Bannockburn (Series) Sauvignon Blanc 2018 - July 2019 Decanter review

"Moderately weighty and flavoursome Sauvignon Blanc with rock melon, guava and capsicum flavours. Soft, fruity acidity, with a silken texture and just a hint of sweetness. Impressive purity." 

92 Points, Bob Campbell, MW, 14 Feb 2018

Established in 1992, the Dicey family owns some of the oldest vineyards in the Bannockburn region of Central Otago on the famous Felton Road and have acquired land over the last ten years to build up to over 40 hectares, including six single vineyard sites. Their portfolio vineyards spans Central Otago from Gibbston to Lowburn Valley and on to Bendigo home still under Mount Difficulty at Bannockburn.

Central Otago provides New Zealand’s only continental climate, combined with unique soils ideally suited for growing Pinot Noir, Chardonnay, Riesling, Sauvignon Blanc and Pinot Gris. The Bannockburn area, in particular, is one of the few sites outside of Burgundy that lends itself to the growing of the pernickety Pinot Noir grape; Mt Difficulty craft wines in the Burgundian style whilst stamping the uniqueness of the terroir to produce structured and serious wines. Not content with growing superb Pinot Noir, they are also known for their aromatic whites and grape varieties such as their grower series Lowburn Chardonnay and Estate Chenin Blanc.

Winemaker-in-chief Matt Dicey has a lifelong association with the wine industry and is a fourth-generation vigneron. After achieving a Masters Degree in Oenology and Viticulture, Matt spent four years gaining experience overseas.

As with all New Zealand wines, Mt Difficulty adhere to strict sustainability practices and constantly strive towards organic production.

Mount Difficulty is the name on the leading wines. The ‘second label’ is named Roaring Meg; these wines are produced in a more fruit-driven, early-drinking style and have become a mainstay of the Mt Difficulty stable since their introduction in 2003.

See the blue link below for the excellent fiche technique/technical note from the team at Mt Difficulty.

Mt Difficulty Bannockburn Sauvignon Blanc 2017 - fiche technique

This wine is 100% Sauvignon Blanc.

Hand harvested from the Templars Hill Vineyard in the Bannockburn area of Central Otago. The grapes are gently pressed and cold fermented in stainless steel and left on its lees for two months to retain maximum varietal fruit character and complexity. Herbaceous aromas combine with ripe gooseberry on the nose. The palate is full of citrus and grapefruit flavours intermingled with cut grass and a long tropical fruit finish.

ABV = 14.0%.

£15.75

Mt Difficulty Bannockburn (Series) Sauvignon Blanc 2018 (1x75cl)

The 2018 vintage was awarded 92 points and Highly Recommended status by Decanter in their July 2019 panel tasting of Oaked New Zealand Sauvignon Blancs (see blue link below).

Mt Difficulty Bannockburn (Series) Sauvignon Blanc 2018 - July 2019 Decanter review 

Established in 1992, the Dicey family owns some of the oldest vineyards in the Bannockburn region of Central Otago on the famous Felton Road and have acquired land over the last ten years to build up to over 40 hectares, including six single vineyard sites. Their portfolio vineyards spans Central Otago from Gibbston to Lowburn Valley and on to Bendigo home still under Mount Difficulty at Bannockburn.

Central Otago provides New Zealand’s only continental climate, combined with unique soils ideally suited for growing Pinot Noir, Chardonnay, Riesling, Sauvignon Blanc and Pinot Gris. The Bannockburn area, in particular, is one of the few sites outside of Burgundy that lends itself to the growing of the pernickety Pinot Noir grape; Mt Difficulty craft wines in the Burgundian style whilst stamping the uniqueness of the terroir to produce structured and serious wines. Not content with growing superb Pinot Noir, they are also known for their aromatic whites and grape varieties such as their grower series Lowburn Chardonnay and Estate Chenin Blanc.

Winemaker-in-chief Matt Dicey has a lifelong association with the wine industry and is a fourth-generation vigneron. After achieving a Masters Degree in Oenology and Viticulture, Matt spent four years gaining experience overseas.

As with all New Zealand wines, Mt Difficulty adhere to strict sustainability practices and constantly strive towards organic production.

Mount Difficulty is the name on the leading wines. The ‘second label’ is named Roaring Meg; these wines are produced in a more fruit-driven, early-drinking style and have become a mainstay of the Mt Difficulty stable since their introduction in 2003.

This wine is 100% Sauvignon Blanc.

Hand harvested from the Templars Hill Vineyard in the Bannockburn area of Central Otago. The grapes are gently pressed and cold fermented in stainless steel and left on its lees for two months to retain maximum varietal fruit character and complexity. Herbaceous aromas combine with ripe gooseberry on the nose. The palate is full of citrus and grapefruit flavours intermingled with cut grass and a long tropical fruit finish.

ABV = 14.0%.

£15.75

Mt Difficulty Bannockburn (Series) Target Riesling 2017 (1x75cl)

Awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their September 2020 edition article, Lighter Wines for Summer Drinking (see blue link below)

Mt Difficulty Bannockburn (Series) Target Riesling 2017 - September 2020 Decanter review

Established in 1992, the Dicey family owns some of the oldest vineyards in the Bannockburn region of Central Otago on the famous Felton Road and have acquired land over the last ten years to build up to over 40 hectares, including six single vineyard sites. Their portfolio vineyards spans Central Otago from Gibbston to Lowburn Valley and on to Bendigo home still under Mount Difficulty at Bannockburn.

Central Otago provides New Zealand’s only continental climate, combined with unique soils ideally suited for growing Pinot Noir, Chardonnay, Riesling, Sauvignon Blanc and Pinot Gris. The Bannockburn area, in particular, is one of the few sites outside of Burgundy that lends itself to the growing of the pernickety Pinot Noir grape; Mt Difficulty craft wines in the Burgundian style whilst stamping the uniqueness of the terroir to produce structured and serious wines. Not content with growing superb Pinot Noir, they are also known for their aromatic whites and grape varieties such as their grower series Lowburn Chardonnay and Estate Chenin Blanc.

Winemaker-in-chief Matt Dicey has a lifelong association with the wine industry and is a fourth-generation vigneron. After achieving a Masters Degree in Oenology and Viticulture, Matt spent four years gaining experience overseas.

As with all New Zealand wines, Mt Difficulty adhere to strict sustainability practices and constantly strive towards organic production.

Mount Difficulty is the name on the leading wines. The ‘second label’ is named Roaring Meg; these wines are produced in a more fruit-driven, early-drinking style and have become a mainstay of the Mt Difficulty stable since their introduction in 2003.

This wine is 100% Riesling.

Residual sugar = 37g/litre (ideal with pates and cheeses!).

See the blue link below for the excellent fiche technique/technical note from the team at Mt Difficulty.

Mt Difficulty Bannockburn Target Riesling 2017 - fiche technique

Awarded Best in Class and Trophy at the Royal Easter Show, Auckland, this fantastic wine shows why Central Otago excels with lower alcohol, moderately sweet examples, fashioned after the German style. With startling purity, a fine lime acidity and sense of alpine flowers, this medium dry wine delivers harmonious balance and fruit intensity right through the palate. Leading the way to the long-awaited Riesling revival.

ABV = 10.4%.

£15.65

Mt Difficulty Bannockburn Long Gully Chenin Blanc 2016 (Single Vineyard) (1x75cl)

"The lovely 2016 vintage (5*) is rich, vibrant and finely poised. Bright, light lemon/green, it is full-bodied (14 per cent alcohol), with fresh, intense fruit flavours, hints of spices and honey, abundant sweetness (51 grams/litre of residual sugar), mouth-watering acidity and a lasting finish. Full of youthful drive, it's already delicious; drink now or cellar." 5 Stars - Michael Cooper's Buyers Guide 2018

Established in 1992, the Dicey family owns some of the oldest vineyards in the Bannockburn region of Central Otago on the famous Felton Road and have acquired land over the last ten years to build up to over 40 hectares, including six single vineyard sites. Their portfolio vineyards spans Central Otago from Gibbston to Lowburn Valley and on to Bendigo home still under Mount Difficulty at Bannockburn.

Central Otago provides New Zealand’s only continental climate, combined with unique soils ideally suited for growing Pinot Noir, Chardonnay, Riesling, Sauvignon Blanc and Pinot Gris. The Bannockburn area, in particular, is one of the few sites outside of Burgundy that lends itself to the growing of the pernickety Pinot Noir grape; Mt Difficulty craft wines in the Burgundian style whilst stamping the uniqueness of the terroir to produce structured and serious wines. Not content with growing superb Pinot Noir, they are also known for their aromatic whites and grape varieties such as their grower series Lowburn Chardonnay and Estate Chenin Blanc.

Winemaker-in-chief Matt Dicey has a lifelong association with the wine industry and is a fourth-generation vigneron. After achieving a Masters Degree in Oenology and Viticulture, Matt spent four years gaining experience overseas.

As with all New Zealand wines, Mt Difficulty adhere to strict sustainability practices and constantly strive towards organic production.

Mount Difficulty is the name on the leading wines. The ‘second label’ is named Roaring Meg; these wines are produced in a more fruit-driven, early-drinking style and have become a mainstay of the Mt Difficulty stable since their introduction in 2003.

100% Chenin Blanc.

This is a medium-sweet Chenin: residual sugar = 51g/litre.

See the blue link below for the excellent fiche technique/technical note from the team at Mt Difficulty.

Mt Difficulty Long Gully Chenin Blanc 2016 - fiche technique

This single vineyard Chenin Blanc is grown in the Long Gully vineyard in Bannockburn. The grapes were left on the vine to ripen for as long as possible which has led to a lovely, intense nose of tropical fruits such as mango and passionfruit. The tropical flavours follow through on the palate with concentrated flavours of mango and ripe peach. The natural high acidity of the Chenin has resulted in a wine that starts sweet but develops into a lovely and clean lime tinged finish.

ABV = 14.0%.

£15.75

Peregrine Dry Riesling 2018 (1x75cl)

** LIMITED STOCK FOR IMMEDIATE DESPATCH, BUT MORE STOCK AVAILABLE. DO, BY ALL MEANS ORDER MORE THAN SHOWN BELOW; ORDERS (FOR QUANTITIES BEYOND IMMEDIATE STOCK SHOWN) PLACED BY 9 AM ON A MONDAY WILL BE WITH US FOR LUNCHTIME DESPATCH ON THE WEDNESDAY. **

Taking a 'hands on' approach to winemaking since 1998, the McLachlan family strive to produce wines that embody the absolute best of Central Otago. "This passion for the land runs in our family, and is a hallmark of Peregrine as a business." 

Organic farming is fundamental to every aspect of Peregrine Vineyard Estates, with a holistic approach that integrates crop and livestock farming to vineyard management.  The talented estate farming team are as adept at nurturing vines, as they are developing new land, or working with livestock. Their commitment to organic farming and viticulture guarantees fruit of the highest quality, imparting the clearest expression of character to every vintage.

This wine is 100% Riesling.

To see an information sheet and tasting note for this wine that has been written by the team at Peregrine, please click on the blue link below.

Peregrine Dry Riesling 2018 - fiche technique

Residual sugar = 5g/litre (ie just detectable).

ABV = 12.0%.

 

£19.75 £16.35

Saint Clair (Origin) Viognier 2019 (1x75cl)

The 2017 Vintage was awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their September 2018 edition panel tasting of "Alternative" New Zealand Whites (not Sauvignon Blanc or Chardonnay) (see blue link below)...

Saint Clair (Origin) Viognier 2017 - Sept 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 for this wine are grown in Saint Clair's vineyard in the Gimblett Gravels region of Hawkes Bay. The 10 year old vines are planted on the stoniest part of the vineyard. These stony soils are vigour moderating free-draining soils, ideal for growing Viognier. The vines are trained using the VSP Guyot system there is reasonably high exposure as a result, reflected in the ripeness of the wine. The grapes are harvested in the cool of the night, preserving the varietal characteristics.

Flowering conditions in December were perfect, followed by the hottest temperatures Marlborough has experienced in January. February produced a month of rainfall. Despite these challenging weather conditions, the fruit ripened well - 10 days earlier than usual. Effective methods of canopy management and cropping levels; and extended dry periods in March kept the vines healthy. Lower yields produced ripe and intensely flavoured fruit in 2018.

The grapes were harvested at optimal ripeness, pressed and the must settled. Fermentation took place in stainless tanks with carefully selected yeast to enhance the varietal characters. The wine was left on the yeast lees imparting texture and complexity to the resulting wine.

This wine is 100% Viognier.

An elegant wine displaying prominent notes of peach, apricot kernel and fragrant orange blossom laced with impressions of spice. Rich and textured on the palate this complex Viognier delivers flavours of apricot, burnt orange, savoury pastry and French fruit tart. A weighty mid palate leads to a subtle spicy note on the finish. The perfect accompaniment to chargrilled chicken and pumpkin risotto.

ABV = 13.0%.

£13.30

Saint Clair Tuatara Bay Sauvignon Blanc 2019 (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 for this wine was selected from vineyards across Marlborough’s sub regions, including the Wairau Valley. In this region a magical synergy of climate and soil come together to produce wines with extraordinary purity of fruit. Situated in the north eastern corner of New Zealand's South Island, the vineyards are surrounded by the Pacific Ocean to the east and hinterland mountain ranges to the north and south.

Flowering conditions in December were perfect, followed by the hottest temperatures Marlborough has experienced in January. February produced a month of rainfall. Despite these challenging weather conditions, the fruit ripened well - 10 days earlier than usual. Effective methods of canopy management and cropping levels; and extended dry periods in March kept the vines healthy. Lower yields produced ripe and intensely flavoured fruit in 2018.

The fruit was carefully monitored throughout maturity and was harvested upon reaching optimum flavour development and ripeness. The grapes were immediately transported to the winery and pressed with minimal skin contact; the resulting juice was cool fermented in stainless steel to retain freshness and aromatics.

Sauvignon Blanc 100%.

Aromas of passionfruit and blackcurrant are complemented by fresh, lifted notes of green leaf and a hint of flint. The succulent and flavoursome palate is imbued with citrus flavours, grapefruit, blackcurrant and layered with a mineral note. Ideal on its own or with light dishes such as chicken or a seafood salad.

ABV = 13.0%.

£11.95
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