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Elspeth is Mills Reef?s top tier range, produced from their vineyards in the Gimblett Gravels, Hawke?s Bay. This Syrah is intensely concentrated and complex, displaying luscious boysenberry, white pepper spice and liquorice notes.
Winemaker Grant Edmonds crafts this deliciously dark fruited and complex Syrah with its subtle floral characters along with slightly more muscular tannins define this elegant and complex wine. Finely balanced, it will develop over the next seven to eight years in the bottle.
Mills Reef Winery is based in Tauranga and makes its stellar wines from grapes grown in New Zealand's two biggest wine regions; Marlborough and Hawke's Bay, respectively.
This dry full bodied and spicy Syrah is made from grapes grown in Hawke's Bay where the warm climate adds weight, spice and ripe fruit flavours. Great drinking and excellent value for money for enjoying now or in the next four to five years.
Terrace Edge is a family owned, certified organic winery based in the Waipara Valley wine growing region. This Syrah has a nose of ripe blackberry and plum with notes of liquorice and spice. The palate is rich with dark fruit, supported by elegant ripe tannins.
Terrace Edge was named the New Zealand Organic Vineyard of the Year in 2018 and this year was named Aotearoa New Zealand Organic Winery of the Year.
Exceptional North Canterbury Pinot Noir made in small volumes from the evocatively named isolated hill vineyard in Waiau. Spicy aromas and structured tannins lead into a full body wine made using indigenous yeast fermentation and spending 26 days on skins with ageing for 15 months in French oak.
This wine comes from winemaker Dom Maxwell, the talented winemaker at Greystone. Forager is his own personal winemaking project.
Two Paddocks Pinot Noir is actor and winemaker Sam Neill's introduction red to his range of wines from Central Otago. It's made from hand harvested grapes which are fermented and matured in French oak barriques. It is 100% certified organic, which reflects the Central Otago wine region's pre-eminence as New Zealand's leading organic wine region - 16% of the region's vines are certified organic with another 7% in the conversion process, which means that by 2023, 23 % of the vines will be certified.
A complex Martinborough Pinot Noir made by wine maker Paul Mason that offers aromas of soft red and dark cherry and plum, complemented by hints of exotic spice and earthiness. On the palate, the wine is tight and structured, laced with spicy, savoury notes and a lingering, herbal acidity.
The grapes in this wine come from the Yarrum Vineyard on the Brancott/Ben Morven ridge, a hillside from which all grapes are hand harvested and fermented with wild yeasts and daily plunging. This rich, dark, full bodied and flavoursome Pinot Noir has huge structure and ability to age, with earthy notes and ripe dark fruit flavours. This is one of Marlborough?s top Pinot Noirs. Worthy of a decanter, a large glass and time to enjoy its complexity.
Palliser Estate Pinot Noir is one of our favourites here at Regional, made with hand picked grapes grown on three vineyards in Martinborough - Hua Nui, home block and Pencarrow. Flavours of red fruit, smoky oak, a velvet texture and full body all make this incredibly elegant wine a keeper for up to five years. It also drinks beautifully now with its smooth texture and freshness.
The grapes were given 5% whole bunch fermentation which adds structure, which is accentuated by French oak aging for 10 months.
Bottled in March 2023.
What the critics say
"Silky, smooth and powerfully elegant Pinot Noir from Palliser Estate."
Joelle Thomson, wine writer and wine programme director for Regional Wines
Sensational certified organic Marlborough Pinot Noir with dark fruit flavours, elegant structure and a spicy style. All grapes in this wine were hand picked and 20% were whole bunch fermented in large French oak with no crushing. Light extraction is the aim, says winemaker Damien Yvon, who gave the wine less than three weeks of total post ferment maceration time. The finished wine was then aged for 12 months in French oak, 20% of which was new ? a relatively modest amount, which allows the fruit to be hero in this wine. It is a beautifully refined, silky and elegant Pinot Noir.
Clos Henri began 22 years ago in Marlborough when the French Bourgeois family expanded their winemaking from the heart of Sancerre in the tiny village of Chavignol to Blenheim, in 2001. Now that their vines are 22 years of age , the family feels that they are only now starting to reflect and express the taste of the land. This family retains their land and winemaking in Chavignol where they have made wine for 11 generations.
From Quartz Reef?s Bendigo Estate vineyard which is BioGro certified organic and Demeter certified biodynamic. Deep ruby-red in colour exhibiting spiced wild berries. Opulent and rich on the palate with notes of dark cherry, blackberry and liquorice. Silky tannins with a muscular structure and impressive length.
The Main Divide is the name of the majestic Southern Alps, which form the back bone of the South Island, and it is also the name of a range of great value wines which consistently over deliver on depth of flavour and complexity for the price.
This Pinot Noir is made 100% from North Canterbury grapes, 25% of which were whole bunch fermented with natural yeasts. The wine was given a week long, post ferment maceration in French oak, approximately 20% new.
It's a weighty, earthy style with lively dark and red fruit flavours. It delivers big time for the money.
Complex, dry, savoury and sophisticated Pinot Noir; consistently one of the best from Central Otago. This wine is an outstanding expression of cool climate Pinot and is 100% certified organic made from two vineyards with approximately 75% of the grapes from Pisa with the balance coming from Muirkirk Vineyard on Felton Road in Bannockburn. A star. Drinks well now and is a keeper for at least four to five years, over which time it will evolve into an even more layered wine.
Greystone is one of North Canterbury's wine stars situated on the slopes of limestone rich hills in Omihi. All of the grapes that go into Greystone wines are 100% certified organic with BioGro NZ and all are estate grown. No additional fruit is purchased to supplement production, which is one of many incremental steps that go into Greystone's high quality wines.
This impressive Pinot Noir is the top of the Pinot tree at Greystone. It's made from fully destemmed whole berries which were cold macerated and fermented with wild yeasts, 25% of the wine having been fermented in small tanks amongst the vines, which ensures a completely wild vineyard yeast fermentation. The wine is bottled without fining, filtration or cold stabilisation.
It drinks well now but will reward those with patience to wait for it to develop further with age and has the potential to evolve positively for up to a decade, if kept in good conditions.
Certified organic with BioGro NZ.
About Greystone
The Greystone wine story began in 2000 when the Thomas Family bought an old sheep farm on the Omihi hills in the Waipara Valley, North Canterbury. The rolling limestone hills lured this family in and their goal was a single minded one: to make great wines from the limestone rich soils here. Fast forward 20 years and Greystone is one of the great (and, some might say, yet to be fully discovered) wineries in this outstanding wine region. Not least due to the work of winemaker Dom Maxwell and general manager Nick Gill, who began working together in 2005 and has grown along with the brand and quality.