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A hidden gem from Hawke's Bay with its fresh bold flavours of passionfruit and citrus, supported by a full bodied palate that delivers intensity and length.

About Clearview Estate

Clearview Estate is one of oldest, most well established wineries in Hawke's Bay and is situated on the Te Awanga Coast, south of Napier. It's a great place to visit for tastings at the cellar door as well as lunch in the dappled shade of the established courtyard area. The winery was founded by Tim Turvey, winemaker and co-owner. The current winemaker is the multi talented Matt Kirby.

Fresh, fruit driven Sauvignon Blanc is dry with lively acidity, a light body and intense flavours including tropical passionfruit notes typical of many Marlborough Sauvignon Blancs and also incorporating herbaceous flavours. It's the winner of a huge number of awards including the following:

2020 Concours Mondial Du Sauvignon: Gold

2020 Sakura Japan Women?s Wine Awards: Double Gold

2020 Toast to The Coast: Double Gold

Michael Franz, US: 92 Points

Cameron Douglas, NZ - 90/100 Points

Joe Czerwinski for Robert Parker, US - 90/100 Points

Whitehaven Wines began life in 1994 as a romantic business for a couple of corporate escapees, Sue and Greg White, who had given up life in the rat race of Auckland for another kind of life aboard their yacht. When sailing around the country, they took shelter in the Marlborough Sounds from Pacific storms and fell in love with the region. An easy thing to do when harbouring in the spectacularly pristine waters of the Sounds. They decided to settle there on terra firma once more and try their hands at wine production, hiring a winemaker and beginning a business which has now been around for 26 years. Greg has sadly passed away now, leaving a legacy as well as his wife and daughter, Sam, to run the winery. Their winemaker is Peter Jackson.

Little Darling Sauvignon Blanc is the brainchild of Chris Darling and Bart Arnst, a leading organic grape growing and organic consultant in Marlborough; the biggest wine region in the country.

This wine is light bodied and intensely fruity in taste with refreshing acidity adding zesty appeal to every sip. It is great value for money.

The first year Kevin Judd made his Wild Sauvignon was in 2009 and the winemaking has remained consistent ever since with complexity, creaminess and a full body coming from the 100% barrel fermentation with wild yeasts followed by malolactic fermentation to soften the acidity for two thirds of the wine. It then spends approximately 11 months maturing in barrel and remains in tank for another six months for battonage (the French name for stirring the lees - the decomposing yeast cells left over in the wine).

Great classic Marlborough Sauvignon Blanc with freshness and tropical fruit aromas tempered by a nervy backbone of bright acidity that runs through each vibrant, summery sip of this fruit forward wine. Complex notes come through in a creamy mid palate, which is an expression of lees contact post fermentation in stainless steel tanks. This adds richness and breadth to the wine as well as length of flavour.

Forrest Estate Sauvignon Blanc is made from a blend of grapes grown on four vineyards located around Renwick in the Wairau River Valley. Whilst all
have their own characteristics, they share in common the Wairau plains, gravel rich, free draining and devigourating soil profile. This classical Marlborough terroir is critical in achieving the smaller berries and lower cropping levels needed to produce premium Sauvignon Blanc.

Hand harvested grapes were whole bunch pressed and treated to a long, slow fermentation followed by nine months of lees aging, which adds weight, texture and interesting savoury flavour notes to this medium bodied, dry Sauvignon Blanc. This wine ticks all the boxes; with its concentrated flavours, dry style, the integrity of 100% hand harvested grapes which are certified organic.

Churton founder and winemaker Sam Weaver cut his teeth on the classic wines of the world while working in fine wine retail in the United Kingdom. His background is in microbiology and he was raised on a farm, so when he and his wife Mandy founded Churton Estate, it combined all of his passions. The couple and their adult sons, have created one of this country's most high quality small wineries, which lives up to the dream of creating 100% estate grown grapes, 100% certified organic production and 100% bottled on site, nearly all of the wines without fining or filtration. All grapes are hand picked and natural yeasts ferment the majority of Churton wines. These incremental qualitative decisions impact at every step of their winemaking provides exceptional quality grapes which in turn express themselves in outstanding wines.

This is an excellent quality dry Central Otago Riesling.

"Beautiful clarity of aromas in the grapefruit and lime-peel zone. Then abundant stony, flinty, wet rock complexity. Immensely fresh palate, this is full of life and has a very long, seamless run to a dry, flavorsome finish. Drink or hold. *Top 100 New Zealand Wines of 2018*"   (10/2018)

96 points James Suckling.

Dry Riesling is one of Domaine Rewa's specialities and highlights the lively, succulent flavours of lime zest, lemon notes and white floral aromas that make Riesling one of the world's great white grape varieties. 

This refreshing wine also highlights the greatness of Central Otago as a great Riesling region. 

This medium styled RIesling is produced by Greystone Wines, a family owned winery in the Waipara Valley, the heart of North Canterbury. 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. 

Greystone Riesling is one of our faves here in store and is a medium style with a nice balance of 23 grams per litre of residual sugar, which off sets the bright acidity and ensures that the overall flavours and style of the wine works in harmony. It contains 13% ABV and was made from grapes that contained a relatively low 8% botrytis, which adds weight and flesh to the wine. 

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. 

Classic by name and by nature. This is a full bodied, mouth filling, medium dry Riesling that is brimming with flavour, such as ripe orange, peach and mandarin. Its juicy acidity adds tension to the wine, providing a structured and beautiful aromatic white with flavours of ripe stonefruit supported by notes of freshness that lend it a long, succulent finish that tastes dry following the rich mid palate. The palate is vibrant, intense and focused with orange, nectarine and cream flavours and a good line of juicy acidity.

Dry, full bodied, iconoclastic Riesling from New Zealand's king of spatlese styles, Mat Donaldson and his winemaking team at Pegasus Bay Winery, which is New Zealand's greatest Riesling producer. 

This wine, Bel Canto, is the queen of the winery's Riesling range. It is bone dry with 5 grams per litre of residual sugar due to high brix (grape sugars) at harvest time and a small percentage of noble rot (also known as botrytis). It drinks well now and can age for the long term; up to and beyond 10 years. 

Extended hang time on the vines has resulted in the intensely ripe, tropical fruit flavours in the grapes which were picked to retain refreshing, high but balanced acidity. The free run juice was fermented slowly at cool temperatures to retain fruit characters and varietal purity. Alcoholic fermentation was left to continue until residual sugar of 5 g/l was achieved. Retention of a little of natural carbon dioxide gives spritz character to add liveliness and accentuate freshness.

Made by Mt Edward winery co-owner, winemaker and Riesling devotee Duncan Forsyth, whose focus is on dry Rieslings. This is a super tasty with with complex fresh aroma spectrum and flavours of lemons, limes, and grapefruit, underpinned by the freshness of sorbet and a lingering dry finish. 

Grapes were whole bunch pressed and fermented in stainless steel barrels and stainless tanks with wild yeasts, no temperature control and lees aging for three months.

Beautiful by name and beautiful by nature. This new Riesling puts North Canterbury's best white wine foot forward with its candied lemon, concentrated mandarin and ripe grapefruit aromas,. It's a light bodied, powerful white with rich citrus flavours and a super long finish. This wine's intensely aromatic mid palate ends on a crisp refreshing note.

It contains 21 grams residual sugar (medium dry style) but finishes on a dry note.