Tasting Notes
Select a wine from the list below to read about it's qualities and tastes.
Current Releases
Archived tasting notes
L'Aperitif
2007
The Season: The 2007 growing season started slowly with a colder spring and early summer, and finished with a long dry indian summer. The flowering was very good for Riesling while the other varieties suffered due to a cold snap 2 weeks prior.
Riesling
2008
2007/2008 Season Description: The early bud break in the first weeks of September led the vineyard team into early frost fighting mode, successfully surviving six frost events through to mid November. Other than the annoyance of these frost mornings, the 2007/ 2008 season has the hallmarks of Martinborough in the 80's.
Sauvignon Blanc
2007
Brix at Harvest: 23-24 Alcohol: 13.0% Residual Sugar: <6.0g/L Wine Acidity: 6.5g/L Wine pH: 3.24
Chardonnay
2006
The Season: The season of 2006 will be very hard to beat in the future, a hot spring, low winds pushed phenological development forward giving rise to earlier lignification of seeds and stalks, which always bodes well in flavour profile and structural development of the fruit.
Rugby Block Riesling
2006
Brix at Harvest: 22¡ - 23¡ Alcohol: 12.0 % Residual Sugar: 13.0 g/L Wine Acidity: 8.25 g/L Wine pH: 2.86
Chardonnay
2004
Brix at Harvest: 24-25 Alcohol: 14.0% Residual Sugar: <4.1g/L Wine Acidity: 7.1g/L Wine pH: 3.42
Pinot Noir
2004
Brix at Harvest: 24-25 Alcohol: 14.0% Residual Sugar: <2g/L Wine Acidity: 6.1g/L Wine pH: 3.52
Noble Late Harvest
2004
Brix: 40!!! Alcohol: 13.35 Wine Acidity: 10.2 pH: 3.25 Residual Sugar: 117grams/Litre!
Tuapapa
2004
Brix at Harvest: 23.5° Alcohol: 13.0% Residual Sugar: <2g/L Wine Acidity: 6.45g/L Wine pH: 3.52
L'Apéritif
2006
Brix: 28° Alcohol: 9.5% Wine Acidity: 7.13g/l pH: 3.09 Residual Sugar: 90g/l
Marlborough Sauvignon Blanc
2004
Brix: 22-23 Alcohol: 12.7 Wine Acidity: 8.2 pH: 3.25 Residual Sugar: 5.3
Pinot Noir
2003
Brix at Harvest: 24-25 Alcohol: 13.5% Residual Sugar: <2g/L Wine Acidity: 6.1g/L Wine pH: 3.52
Chardonnay
2003
Brix at Harvest: 24-25 Alcohol: 13.5% Residual Sugar: 2g/L Wine Acidity: 6.5g/L Wine pH: 3.44
Chardonnay Series 15
2002
Brix at Harvest: 24° Alcohol: 14.5% Residual Sugar: 2.1g/L Wine Acidity: 6.5g/L Wine pH: 3.28
Fizz
2001
Brix: 19 Alcohol: 11.7 Wine Acidity: 7.25 pH: 3.21 Residual Sugar: 4.1grams/Litre
Riesling
2004
Brix: 24.6 Alcohol: 12.7 Wine Acidity: 8.2 pH: 2.95 Residual Sugar: 22grams/Litre
Tuapapa
2003
Brix at Harvest: 23.5°- 24.5 Alcohol: 13.5% Residual Sugar: 2g/L Wine Acidity: 6.2g/L Wine pH: 3.56
Chardonnay
2002
Brix at Harvest: 24° Alcohol: 14.0% Residual Sugar: 2.1g/L Wine Acidity: 6.0g/L Wine pH: 3.40
Pinot Noir
2002
Brix at Harvest: 24.5o Alcohol: 13.5% Residual Sugar: <1g/L Wine Acidity: 5.9g/L Wine pH: 3.59
Riesling
2003
Brix at Harvest: 21-23° Alcohol: 12% Residual Sugar: 8.3g/L Wine Acidity: 7.8g/L Wine pH: 2.9
Sauvignon Blanc
2004
Brix at Harvest: 21-22.5° Alcohol: 13.5% Residual Sugar: 3.5g/L Wine Acidity: 7.9g/L Wine pH: 3.41
Tuapapa
2002
Brix at Harvest: 23.5° Alcohol: 13.5% Residual Sugar: 3.2g/L Wine Acidity: 5.5g/L Wine pH: 3.51
Sauvignon Blanc
2002
Brix at Harvest: 21-23 Residual Sugar: <4 Alcohol: 13% Wine Acidity: 7.5 Wine pH: 3.30
Sauvignon Blanc
2001
Date harvested: 24th April to 9th May 2001 Alcohol:12.5% Dry 3.20pH 6.6gL-1 TA
Fizz
2000
Brix at Harvest: 19° Alcohol: 12% Residual Sugar: 1.1g/L Wine Acidity: 6.6g/L Wine pH: 3.28
Sauvignon Blanc
2010
VINEYARD The Vineyard is situated on the famed Martinborough Terrace, its deep free-draining soils are ideal for growing premium Pinot Noir. The cool maritime climate along with a rain shadow and one of the country’s largest diurnal temperature differentials, windy Spring’s and long warm Autumns all add up to produce...