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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

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.

For this wine, a NZSB with a definite twist (light use of oak), see the blue link below for the excellent fiche technique/technical note from the team at Mt Difficulty.

Mt Difficulty Bannockburn (Series) Sauvignon Blanc 2018 - fiche technique

This wine is 100% Sauvignon Blanc.

A combination of the warm ripening season and various fermentation techniques has resulted in a multi-faceted wine which faces off with lemon curd, white blossom, a hint of passionfruit and a backdrop of dried hay. Plush citrus notes introduce the wine before moving into a broadly textured mid-palate. A lovely acid line interplays with lemon rind and wild flowers on the finish. This wine is ideal for summer evening drinking.

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 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

The Crossings Sauvignon Blanc 2018 (1x75cl)

This 100% estate grown Sauvignon Blanc was made from grapes sourced from The Crossings’ three vineyards on the northern banks of the Awatere River, predominently from Willow Flat and Brackenfield vineyards. Viticultural input has been directed at maintaining low yields - averaging seven tonnes per hectare - as well as achieving good vine balance to produce fruit that ripens uniformly and with maximum flavour intensity. These vineyards have a terrace system with each terrace being harvested and fermented separately, then blended.

Self sufficient in harvesting and vinification, we captured this terrific fruit character through cool fermentation and small select components fermented, with indigenous yeasts.

Harvest timing decisions and refinement of our fermentation techniques this year have allowed us to achieve our goal of combining elegant characteristics alongside the more overt flavours we see in some vintages. An increased proportion of the very special Medway Vineyard fruit has enhanced the wine’s intensity and texture. Winemaking was centered on retaining the vintage’s vibrant fruitiness underpinned by lovely acids and the distinct mineral signature of the Awatere Valley.

Sauvignon Blanc 100%.

The Crossings Sauvignon Blanc 2018 is an elegant and fresh style wine, with tropical fruit flavours and hints of citrus. The palate is filled with pure fruit flavours, nicely balanced with a crisp mineral finish.

Enjoy with both fresh and cooked seafood dishes such as oysters, prawns and fish.

ABV = 13.0%.

£11.00

The Frost Pocket Sauvignon Blanc 2019 (1x75cl)

The grapes used in The Frost Pocket Sauvignon Blanc are harvested over 7 - 10 different picks, as they are looking for a range of flavours to blend. Harvested from 1st April to 15th April, all harvesting is done in the cool of the night. It is machine harvested and is then trucked to the winery within 90 minutes. All the Sauvignon Blanc grapes are de-stemmed by the machine harvester which has the latest in selective process technology. This results in fruit which still has some whole berry content once it hits the press. Frost Pocket's winemakers use a gentle press regime to reduce phenolic pick up in the juice.

Deliciously crisp and fresh, packed full of vibrant and long lasting lime, gooseberry and tropical fruit flavours.  Try this with Asian fish dishes including scallops or prawns in spicy sauces such as Thai green curry. Grilled squid or swordfish are a good match for this wine as well as goat cheese salads. It works well with herbs such as dill, basil and coriander.

ABV = 13.0%.

£10.55

Yealands Estate Single Block L5 Sauvignon Blanc 2018 (1x75cl)

When Peter Yealands shared his vision to become the world’s most sustainable wine producer, he already knew that the only way to craft truly beautiful, award-winning wines was in partnership with nature, and that compromising his deeply-rooted sustainability values was simply not an option. Today his philosophy holds true and forms the basis of Yealands' approach to winemaking. Peter’s trademark “can do” attitude is the stuff of legend. Happiest working the land at the controls of a bulldozer or digger, Peter has a track record of making pioneering, innovative plans come to fruition.

For this wine, see blue link below for the excellent fiche technique/technical & tasting note from the winemakers at Yealands.

Yealands Estate Single Block L5 Sauvignon Blanc 2018 - fiche technique

The L5 block is known for its intense mineral and herbal character. Pure, lifted flavours of wild thyme and citrus characterise the nose. The palate is rich and textured, defined by firm mineral flavours that give the wine exceptional length.

£15.70 £12.60

Yealands Estate Single Block L5 Sauvignon Blanc 2019 (1x75cl)

** STOCK WITH US WEDS 30th SEPTEMBER! **

Awarded a Platinum medal, Best In Show medal and 97 points at the 2020 Decanter World Wine Awards (click link for details and review).

For other 2020 DWWA winners, click here.

When Peter Yealands shared his vision to become the world’s most sustainable wine producer, he already knew that the only way to craft truly beautiful, award-winning wines was in partnership with nature, and that compromising his deeply-rooted sustainability values was simply not an option. Today his philosophy holds true and forms the basis of Yealands' approach to winemaking. Peter’s trademark “can do” attitude is the stuff of legend. Happiest working the land at the controls of a bulldozer or digger, Peter has a track record of making pioneering, innovative plans come to fruition.

For this wine, see blue link below for the excellent fiche technique/technical & tasting note from the winemakers at Yealands.

Yealands Estate Single Block L5 Sauvignon Blanc 2019 - fiche technique

The L5 Block is known for its intense mineral and herbal character. Pure, lifted flavours of wild thyme and citrus characterise the nose. The palate is rich and textured, defined by firm mineral flavours that give the wine exceptional length.

As DWW20 said, "Raw, savage, primitive, primeval and confronting: these aren't, perhaps, the adjectives we most readily associate with the always-accomplished wines of New Zealand, but the full-frontal assault of vegetative and green-fruit splendour in this Awaretere Valley Sauvignon Blanc sets it apart as an indigenous style maxxed out to the full. You can smell it at three paces, and once in the mouth the wine is a kind of hand-grenade of springtime flowers and early-season fruits".

ABV = 13.0%. 

£14.30

Yealands Estate Single Vineyard Late Pick Riesling 2019 (1x75cl)

When Peter Yealands shared his vision to become the world’s most sustainable wine producer, he already knew that the only way to craft truly beautiful, award-winning wines was in partnership with nature, and that compromising his deeply-rooted sustainability values was simply not an option. Today his philosophy holds true and forms the basis of Yealands' approach to winemaking. Peter’s trademark “can do” attitude is the stuff of legend. Happiest working the land at the controls of a bulldozer or digger, Peter has a track record of making pioneering, innovative plans come to fruition.

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 results in naturally low cropping fruit with intense flavour and structure. The fruit for this Riesling came from D2E block which was one of the first established in the Seaview vineyard and is relatively flat and on predominantly loess soils.

The 2019 growing season in Marlborough was a hot and dry one. It received small amounts of rain around the end of December, but then no further until late February. These rain events had very little impact on soil moisture levels, but helped to replenish rivers, setting us up nicely to see them through to harvest. Vintage started in mid-March and it provided the winemakers with incredibly stable weather with fruit that was full of flavour, naturally balanced acidity and lovely weight. The Single Vineyard Grüner Veltliner was picked at optimal ripeness, resulting in a wine with intense varietal characters and an approachable, lingering palate.

The Riesling for the Single Vineyard Late Picked Riesling was hand harvested by the entire team at Yealands in impeccable condition. When in the winery, the whole bunches were lightly pressed over two days. After settling, the juice was moved into a stainless steel egg shaped tank and inoculated with a carefully selected yeast strain to capture and enhance aromatic Riesling characters. A long and cool ferment took place and was stopped when the alcohol, residual sugar and acidity were in balance. The wine was then racked, stabilised and filtered prior to bottling.

100% Riesling. 

Residual sugar = 60g/litre. This is indeed a sweet/Late harvest Riesling, with notable sweetness, albeit a long way short of being a dessert wine.

This wine shows lifted notes of stone fruit, honey and freshly ground white pepper. The palate is rich and multi-layered with notes of pepper and spice, which integrates well with fine mineral acidity.

Extremely versatile especially with Asian cuisine, seafood, chicken and pork.

ABV = 13.0%. 

£13.75
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