- Wine orbit 4.5 star medal
"Delightfully fruited and attractively expressed, the bouquet shows feijoa, kiwifruit, nectarine and lemon peel characters. The palate is equally charming with pristine fruit intensity and vibrant mouthfeel, wonderfully supported by refreshing acidity."

Sam Kim - Wine Orbit

- Wine Orbit 5 stars medal
"This is delightfully fragrant on the nose showing watermelon, raspberry, mandarin and apple blossom aromas, followed by a vibrant palate that is pristine and lively. The wine offers fabulous fruit intensity and juicy acidity, leading to a mouth-wateringly delicious finish."

Sam Kim - Wine Orbit

Silver award from the NZ Wine of the Year 2018 competition.

- Wine Orbit 5 stars medal
"This is delightfully fragrant on the nose showing watermelon, raspberry, mandarin and apple blossom aromas, followed by a vibrant palate that is pristine and lively. The wine offers fabulous fruit intensity and juicy acidity, leading to a mouth-wateringly delicious finish."

Sam Kim - Wine Orbit

Silver award from the NZ Wine of the Year 2018 competition.

- Wine orbit 4 stars medal
"Elegantly styled and beautifully fragrant, the wine shows spiced cherry, plum, game, toasted almond and subtle dried herb characters, leading to a juicy palate that is bright and smooth with delicate savoury nuances."

Sam Kim - Wine Orbit

- 4 stars medal- Raymond Chan
"Even, light ruby-red colour. The nose if firm with good depth and intense aromas of dark-red berry fruits along with dark herbs and nutty oak elements, unfolding dark-red floral notes. This is a sweetly rich, vibrant Pinot Noir with a rounded, but concentrated palate supported by fine structure."

Raymond Chan

Pinot Gris Clones 2/21 and 2/15 with Clone 2/21 the first to be picked - on the 2nd April, followed one week later by the 2/15. Both clonal parcels were processed in the same manner- machined harvested in the cool of morning, carted around the block to the winery then destemmed and gentled pressed. Once separated the juice was cold-settled and racked to achieve low solids prior to ferment. Hard pressings are settled separately but racked and returned to the mother juice once clarified. Each parcel was fermented separately – the yeast strains were chosen on ability to impart mouthfeel and emphasise varietal characteristics. Slow cool fermentations in stainless steel further assured fruit-driven flavours were preserved and enhanced.

Beautifully ripe and fragrant, the inviting bouquet shows yellow peach, orange peel, pear and floral characters with subtle spicy complexity.  The palate is succulent and rounded, and delivers lovely fruit intensity together with silky texture and refreshing acidity.  Lovely balance and harmony, and offers plenty of tasty flavours.  Sam Kim - Wine Orbit.

On receival at the winery the fruit was gently processed to the press. The juice was then pressed off skins and sent to tank for settling. Once clarified the juice was racked off juice lees and inoculated with a specially selected yeast strain chosen for its ability to accentuate varietal character. The ensuing ferment was cool and clean and arrested when 5.0g/L of residual sugar remained to balance acidity.

- 90 Points
It is elegantly fragrant on the nose showing apricot, lemon zest, floral and subtle spice characters. The palate is focused and finely textured, and offers delicate fruit intensity backed by bright acidity, leading to a lingering crisp finish. The wine offers linear mouthfeel and mouth-watering flavours, making it an ideal wine to partner fresh seafood dishes.

Sam Kim - Wine Orbit

The Chardonnay for this wine, a blend of CL15 and Mendoza was harvested on the 6th April 2016, processed to the press then only gently squeezed. The juice was settled overnight, racked first thing the next morning off only the heavy juice solids to its ferment tank.

Inoculated with a yeast chosen for its contribution to mouthfeel and subtle nutty flavours the ensuing ferment ticked along without a hitch. When only a few grams of sugar remained in the wine it was racked off the heavy yeast lees to finish ferment and undergo aging on fine lees with a cheeky dash of American and a sliver of French oak.

The yeast lees were routinely stirred through the wine enhancing palate weight and texture. The wine underwent malolactic fermentation and once we liked the acid profile the wine was finished for bottling - early February 2017.

- Wine orbit 4.5 star medal
" Beautifully fruited and inviting, the complex bouquet shows golden peach, lemon peel, nougat and hazelnut aromas, followed by a succulent palate that is fleshy and creamy. The wine offers attractive fruit intensity and generous mouthfeel, backed by refreshing acidity. Flavoursome and very enjoyable."

Sam Kim - Wine Orbit

- 4 stars medal- Raymond Chan
"Bright, even, light golden-yellow colour, a little paler on the edge. The nose is elegant in presentation with fresh aromas of white and yellow stonefruits along with subtle, fragrant nutty and spicy oak. The aromatics are slender, but with depth, and possess a refreshing minerally cut. This is an elegant, fresh, fruit focussed Chardonnay."

Raymond Chan