Section 94 is one of New Zealand great white wines, made from a small portion of vineyard land that was named Section 94 on the country's original lands and survey map. It's the brainchild of the highly experienced viticulturist-winemaking duo, Ivan Sutherland (one time Olympic medal winning rower) and James Healy, the grapes are 100% barrel fermented in new French oak followed by aging in oak. Complex, great and long lived maverick wine.

Layers of depth with nutty aromas and full bodied with dry flavours. Drinks well on release and can also age, as this example shows. It is 100% Sauvignon Blanc but is not labelled with the varietal as Sutherland and Healy want to highlight what's possible from the land first and foremost.

Amisfield Winery is based in Pisa while its beautiful cellar door shop and restaurant overlook Lake Hayes, just outside of Queenstown.

This winery makes a more diverse range of whites than most in Central Otago and the Pinot Gris is a light bodied, refreshing expression of this white grape from a cool climate. Spice, fresh fruit and a long finish all make this an extremely good quality Pinot Gris.

Pinot Noir is king and Chardonnay is queen of the Akarua winery in Bannockburn where 78% of the wines made are Pinot and full of appealing plump red plum and ripe cherry flavours, leading into a beautifully structured, full bodied wine with a long, silky finish.
The Maori word Akarua translates to two vines and is the name chosen by Sir Clifford Skeggs, who planted Pinot Noir and Chardonnay on his terraced vineyard in Bannockburn. Last year, he sold the vineyard and winery to the Edmond de Rothschild Heritage group which is continuing the brand and its great wines.

Fantastic value for money, dry and flinty with brief lees maturation adding depth, which balances the fresh acidity in this zesty little wine. It was fined once and lightly filtered before bottling.  

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.

Kumeu River Pinot Noir and Chardonnay blend together to create a deliciously dry and perfectly pink cr?mant. The aromas of summer sparkle from the glass, freshly picked strawberries and white stone fruit build the texture and mouth feel we really enjoy from our Kumeu Cr?mant.

The perfect aperitif for the festive season.

An outstanding full bodied, complex Chardonnay with fantastic fresh citrusy acidity adding depth to every succulent sip. Flavours of cream and spice add layers of flavour to this Chardonnay, which is one of North Canterbury's best whites. All grapes in this wine were hand picked from the Pyramid Valley home block vineyard.

A super tasty, super smooth Pinot Noir made from grapes grown in Martinborough and vinified in Hawke’s Bay at Clearview Estate. This is a superb red fruited wine with its lively and youthfully fruity Pinot summer berry flavours. It’s great value for a wine that just sneaks in under $30. Clearview Estate Winery in Hawke’s Bay sourced grapes from Ferry Road in Martinborough to make this tasty Pinot Noir and this is the second time it’s been produced (2019 was the first). The wine was made at Clearview Estate with about 40% whole bunch fermentation, all wild fermented followed by aging in French oak, 18% new, for a year. 

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.

Seresin Estate's Momento Riesling offers exceptional value for money and a super succulent, off dry style with nicely balanced acidity making this wine taste fresh and long on flavour. Its aromas are of lime, Granny Smith apples, ripe peach and a touch of honey but this is a wine to drink with savoury food - it matches brilliantly with Thai curries and fresh herbs. Did we mention that it's also stunning value for money.

Organic certification

The organic story at Seresin

One of the greatest things about Seresin Estate is the organic certification. This came relatively early on for Seresin, who was dismayed by the amount used and the impacts of man made chemicals, which were routinely and frequently sprayed on vines. His early adopting philosophy of organic certification paved a positive path for the integrity of the wines as well as leading others to follow suit.

Homage is Trinity Hill?s top red and was first made in 2002 from 100% Syrah grapes grown on the Gimblett Gravels in Hawke?s Bay. It was inspired when its founder, winemaker John Hancock, visited Gerard Jaboulet in Tain l?Hermitage in the northern Rhone Valley, France and met Gerard Jaboulet and his father Louis, who produced the great wine, Jaboulet Hermitage La Chapelle ? one of the great reds of the first half of the 20th Century. It?s still one of the northern Rhone?s great reds but is not always considered the absolute pinnacle these days, despite its illustrious history and its evocative name ? after a small stone chapel supposedly built as a retreat for a 13th century knight loved the hill of Hermitage above the Rh?ne.

Back in New Zealand, Hancock was so inspired that he returned to the Rhone to work the 1996 harvest at Jaboulet, an experience which cemented his own passion for northern Rhone Syrah styles. This was further cemented when Gerard Jaboulet sent him three clones of Syrah and one of Viognier as a gift from the Hermitage appellation. Gerard passed away in 1997 at the age of 55 but Hancock had those vine cuttings quarantined and propagated so that he was able to plant them in 2002, alongside Trinity Hill Winery?s first Syrah vines, which were planted in 1995 with cuttings from the neighbouring Stonecroft vineyard.

Long story short, the first small production Syrah was produced at Trinity Hill in 1997 and has since grown so that the winery produces three different Syrahs, of which Homage is the king.

James and Annie Millton are not only pioneers of certified organic winemaking in New Zealand, they are also pioneers of Viognier. They make this one from vines grown on the silt banks of the Waipoa River in the Gisborne region. This is a dry, full bodied and textural wine with ripe apricot skin and peachy flavours. It drinks well now and will continue to age gracefully for the medium term; five to six years and possibly even longer. 

A unique parcel within Rippon, Emma?s Block faces eastward on the lakefront where ancient clay reefs run laterally through fine schist gravels. Emma?s Block is named after the great-great-great grandmother of the current generation of the Mills family, through whom the name entered into the family.

Cellaring is recommended. This wine will age gracefully for 10+ years.

Paul Mooney has been at the helm of winemaking at Mission Estate for over 30 years, making him one of the most experienced winemakers in New Zealand. He makes this dry, medium bodied red as an alter wine for The Mission Estate Winery, which is New Zealand's oldest working winery, established in 1851 by French priests. 

Ethereal aromas of exotic spice and sandalwood set the mood for this luscious aromatic wine. The flavours of rosewater, ginger and marzipan are opulent and rich. This unctuous, full bodied Gewürztraminer finishes with a powerful but elegant finish.

Lovely fruit forward Pinot Noir from Central Otago made from grapes grown in Bannockburn. This wine tastes bright, fresh and smooth and offers good drinking now. 

All grapes were hand picked and this wine was made with the attention to detail that is usually reserved for higher priced wines. 

This Black Estate Home Pinot Noir was grown on the Home Vineyard located in North Canterbury on a north facing sedimentary clay fan on a gentle hill side slope.

Deep ruby in the glass with perfumed, alluring open and fresh berry fruits, earth, custard and sandalwood on the nose. Supple sensual fruit on the palate with supporting tannin. offering a soft, structural, crisp and mineral experience. Drink now to 2025.