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Pinot Noir
Pinot Noir and Pinot Gris blended together to make a bright, light, crunchy and delicious red wine.
This wine is sourced from two vineyards in Central Otago, both organically grown and hand harvested. Components of this wine went through spontaneous carbonic maceration over seven to 14 days followed by foot stomping and fermentation on skins. It was aged in old oak for six months before bottling in September.
Serve slightly chilled in summer.
Beautifully expressive Marlborough Pinot Noir driven by red berry fruit aromas that intermingle seamlessly with earthy, savoury flavours in a medium bodied, firmly structured wine.
Certified organic and biodynamically grown.
Suitable for vegetarians and vegans with no dairy products or eggs used during production.
Small but beautifully formed Pinot Noir from Central Otago with delicate red fruit flavours supported by structured notes of spice and firm cedary aromas on the long finish.
Steve Smith MW and Brian Sheth are the brains behind Smith & Sheth. They like to think of themselves as modern negociants, seeking out the exceptional, hand selecting the best grapes from the finest vineyards and establishing steadfast relationships with the land, growers and makers.
This Pinot Noir is handpicked from 25 year old parcels at high elevation in the Gibbston Valley area of Central Otago.
Deep ruby red with red hues. Bright red cherry, blackberry and dark plum with dark chocolate, dried thyme and violets. Mouth filling and concentrated with sweet red fruit and lovely minerality. Silky texture with fine grained tannins and a persistent red berry finish.
Elegant and silky pinot noir - classy and delicious!
Churton Pinot Noir
WINEMAKING
The grapes were 100% handpicked and gravity fed into open top fermenters with 20% whole bunch inclusion. The skins were gently pumped over twice a day. The total time on skins was 21 days before being gently pressed off and matured in French oak for 16 months. The wine went through 100% malolactic fermentation in early spring before blending and bottling.
TASTING NOTES
On the nose fragrant and bright aromas of red liquorice, rose petals, dried spices, cranberries, cherries and blackberries. On the palate a core of wild strawberry and bramble fruits flavours is underpinned by silky tannins and fine acidity, with a long, crisp finish of slate and spice. This wine is concentrated but elegant.
This lovely drink-me-now Pinot Noir is made from organically certified grapes by Huia Wines in Marlborough. Earthy flavours frame the redcurrant and red berry notes in this wine, all balanced by refreshing crispness from Pinot Noir's natural acidity; a result of the region's warm days and cool nights.
Stoneweaver the little sister to the well known, organically certified Huia Wines.
Taka K is the brainchild of Japanese born, North Canterbury based winemaker Takahiro Koyama, who has launched this fabulous new expression of Pinot Noir from the windy climate of Canterbury. Hot days, cool nights and thoughtful winemaking combine in this wine which has a medium body and intense flavours of smoked mushrooms, wild earth and a hint of thyme beautifully intermingled with red cherry aromas and dense plummy softness.
Like diving into a velvet cushion in the glass. Need we say more.
The grapes in this wine were grown on an organically farmed vineyard on the eastern side of the Waipara Valley, North Canterbury. The vineyard has clay rich soil with a limestone influence and is undergoing transition to become certified organic. All grapes were fermented in open top fermenters with wild yeasts followed by ageing in French Oak barrels (no new oak) for about 10 months, then racked and blended into stainless steel tanks prior to the bottling without any fining or filtration.
The total production was 560 cases.
The Takapoto Estate “The Blend” is a beautiful marriage between two renown Central Otago vineyards in Bannockburn and Gibbston Valley. The Gibbston grapes impart elegant floral notes, sweet red fruits, and thyme. This is well paired with the dark fruits and powerful mouthfeel from the Bannockburn vineyard. The blended wine has a spicy finish and smooth, silky tannins.
This wine is bottled unfined and unfiltered to preserve purity of flavour, for this reason there will be a slight haze and sediments in the bottom of the bottle.
This is one of our best Pinot Noirs under $25 and consistently exceptional drinking at this price, thanks to fruit forward flavours of red cherries which are underpinned by refreshing acidity kept in balance by an under tow of savoury, earthy flavours.
It's made by Martinborough winemaker John Douglas, who owns a small vineyard on Te Muna Road, 9 kilometres west of Martinborough village. This four hectare plot of organically certified vineyard land is home to the grapes that go into this excellent Pinot Noir, which over delivers on value, flavour and style.
Te Muna Valley has the same stony soils as vineyards the better known vineyards around Martinborough village. It also has a slightly windier, slightly cooler climate, both factors that combine to make for challenges in the volume of grapes produced but exceptional depth of flavour in the great wines from this valley.
John Martin is the name of the top Pinot Noir of the three produced at Te Kairanga Winery in Martinborough each year. It's named after the founder of Martinborough township and is a great Pinot Noir, which drinks well now but has a good eight to nine years of evolution up its vinous sleeve - and will unfold more in time, rewarding those who invest in cellaring it.
Winemaker John Kavanagh has breathed new life into the Te Kairanga Winery when he began in 2012. His broad winemaking experience at top wineries around the country (including Neudorf in Nelson) is strongly felt at TK today where his winemaking philosophy places a premium on the character of the site. The grapes are harvested block by block and vinified individually with punch-downs and gentle pressing with balanced oak followed by no fining or filtration, all of which expresses both varietal character and complexity along with the exploration of site.
Full bodied, earthy and superbly well structured Pinot Noir for now and the cellar. Runholder is one of our favourite full bodied Martinborough Pinot Noirs with spicy structured flavours of black plums, dark macerated cherries and smoky mushrooms with notes of cedar and pronounced oak. This wine begs to be decanted and savoured as it comes from a great warm and dry year, 2020, which produced outstanding Pinot Noirs.
Runholder is made with grapes grown on the Te Kairanga Home and McLeod vineyards, which were destemmed grapes then fermented in stainless and aged in French oak for 10 months for structured, smoothness and a velvety texture.
Winemaker John Kavanagh is one of the top Pinot Noir makers in Martinborough and has a long track record of outstanding Pinots from both this region and also in Nelson, in his former role at Neudorf Vineyards.
TK Runholder is dry as a bone with .29 grams of residual sugar per litre. It's made from seven clones of Pinot Noir: Abel, 777, 6, 5, 115, 667 and 828.
Superb savoury Central Otago Pinot Noir with fragrant perfumed flavours of red cherries, cranberries and wild thyme, made from hand picked grapes grown on the Te Kano estate vineyard in Bannockburn, home to the winery's new cellar door and tasting room.
The grapes are fermented in separate vineyard lots then blended together and the finished wine is aged in French oak for 10 months, developing spicy notes which complement the wine's red cherry, red berry and wild thyme flavour notes.
It's dry and medium bodied with a smooth soft character.
Central Otago at its liveliest and at an affordable price.
Te Kano is a Central Otago based winery making stylish, high quality wines. Their Pinot Noir is a supple, fruity wine with raspberry, plum and cherry flavours. Subtle savoury herbal notes bring complexity and elegance. This wine is unfined and unfiltered to preserve its finesse and purity.