An exciting innovation in a Methode traditionnelle, enriched by strawberry. A component of Pinot Noir is treated to extended time on skins for perfect uptake of charming rose colour, to be blended back with Chardonnay after primary ferments. The Cuvee stays on lees an average of fifteen months, sediments are removed and the natural strawberry richness is infused. Gold pink salmon hues, her subtle strawberry bouquet is complexed by underlying yeasty toast notes, a decadent palate of moreish red fruits, elegance, stylishness and finesse.

A prominent NZ dry style sparkling wine which can be served as aperitif or alongside cuisine, Lindauer is not completely dry, but close enough to be refreshing. It offers aromas of hot baked brioche and light fresh fruit to lay aside its brightly foaming texture. Full on the palate with a pleasant, steady mousse and elegant aroma, yeasty and toasty from prolonged bottle maturation on lees, crisp, complex and well balanced, with a full flavour and lasting finish, cool and delicious, this is the epitome of celebratory wine.

Fruit from an array of Marlborough vineyards representing a broad cross section of soil types and microclimes, contribute a diverse range of aromas, flavours and textures to Lawson's Dry Hills. The time of picking is crucial to Sauvignon Blanc and the closer a winemaker scrutinizes his fruit, the more optimal will be the decision to harvest. Each site is harvested at optimal ripeness and some are picked in several passes. Rich oak ferments contribute subtle mealy characters and added palate weight.

A Riesling of refined character and exquisite charm, superb, stylish integration and clearly discernible regional varietal eloquence, sourced from the best blocks on the Lawson's Dry Hills Waihopai Valley vineyard. Moderate crop yields and cool ripening mean that the Riesling grapes are first class, harvested only as they develop a concentration of natural fruit sugars and reach optimal flavour development. The perfect match to shellfish, green lipped mussels or freshly shucked oysters.

Sourced from low yielding sites which are managed to yield an exceptional quality of Pinot Gris. Slow ripening mesoclimes and a wonderful level of flavour development, extensive leaf plucking and crop thinning, produce a wine with great complexity and a lovely texture that can only be realized from harvests of the most concentrated fruit, subtle oak treatments, a judicious amount of malolactic influence and extravagant lees stirring regimens.

Spencer Hill make wine because they enjoy the life, the viticulture and the art of winemaking itself. There is no reward like personal fulfillment and Spencer Hill are all about sharing the smile. The limited release Latitude 41 is fashioned from a collation of Nelson River and Marlborough Valley fruit. By combining the best from both districts, the Spencer Hill team have assembled a South Island Sauvignon Blanc of exquisite charm and generous palate weight. A crisp, mouthfilling wine brimming with luscious south sea fruit characters, citrus and vanilla.

Crafted from a collation of Marlborough and Nelson River fruit, a full bodied Pinot Noir offering layers of ripe berry characters, reflecting the unique microclimes of exceptional vineyards. The secret to Latitude 41 lies within the extended New Zealand growing seasons and high solar intensity. Low yields and slow ripening conditions yield harvests of richly flavoured Pinot Noir, parcels exhibiting velvety, showroom tannins and vibrant dark cherry flavours. Exquisite length and crisp fruit character, Latitude 41 has the basics of balance, flavour and finesse, completely right.

Marlborough based Spencer Hill have lead the new wave of New Zealand Chardonnay, claiming multi trophys at the International Chardonnay Challenge, Liquorland Top 1OO, London International and Air NZ Wine Awards. Latitude 41 is assembled from parcels grown to good vineyards in Marlborough and along Nelson River, a full bodied Chardonnay with layers of fruit and bold expression of terroir that speaks of it's origin. A course of ferments in highly vanilla spiced French oak and course of lees exposure, builds structure and adds superb mouthfeel.

Internationally lauded and perennially feted as one of North Island's leading marques, the inception of Kumeu River was at the very genesis of New Zealand's fledgling wine industry. Kumeu River are one of the North Island's most artisanal, premiere winemaking estates, with a reputation for the finest Chardonnay. Village offers real purity and finesse, supple, refreshing and beautifully concentrated. Vinified purely from the free run juices of the first press, achieving a particularly supple wine with very fine textures, simply delicious to drink.

Kumeu River winery was established during the war years by European migrants and has developed a repute for producing delicious wines in Burgundian styling. Winemaker Michael Brajkovich Master of Wine, is most famous for his internationally renowned Chardys, he has endeavoured to produce a distinct and refined Sauvignon Blanc that also displays stylistic charm. The resulting wine is just that. The aroma is a pungent and zingy expression of fruit, with a palate of concentrated flavours, a rich texture and balanced acidity.

Kumeu River was a pioneer of the New Zealand winemaking industry, established in 1944 when the Brajkovich family settled at Kumeu just outside of Auckland. The estate makes some of New Zealand's finest Chardonnay and is equally adept at some of the more esoteric varietals. All their offerings have shown well at competitions and they excel at Pinot Gris. The estate's Auckland vineyards enjoy beautiful ripening conditions, encouraging the fruit to achieve a level of rich concentration and luscious textures, a very layered and complex Pinot Gris wine.

The terroir and microclimes of Marlborough yield a tremendous quality of Sauvignon Blanc, fruit which ripens to perfection, translating into wines of intense regional character. Konrad Hengstler delights in formulating a slightly more herbaceous nose than most efforts from Marlborough, in total harmony against a backdrop of unctuous lemongrass and lime characters, persimmons and citrus/ lychee fruits. Bright and zingy, a lively mouthful of pineapples and passionfruit before a lingering, mineral finish. Clean fresh and bright, with a quenching underlying citrus character, finely balanced acid and ripe fruit structure.

Konrad Hengstler discovered Marlborough while traveling through New Zealand in 1987 and was immediately attracted to the generosity of the wines. Today Konrad excels at viticuture and loves everything about the land, his estate wineworks are located in Waihopai Valley at the very heart of Marlborough, it enjoys magnificent views of the surrounding mountain ranges. Treated to a course of wild indigenous yeast ferments, hand plunged and pressed into seasoned French oak barriques for ten months maturation, a delicious single vineyard Marlborough Pinot Noir in full bloom.

Quality is the absolute focus of Konrad, it starts in the vineyard and continues throughout the vinification. Konrad believes that the best fertilizer is the foot of the farmer. Fruit is harvested from vineyards in the Waihopai and Wairau Valleys, where vines are planted to stoney silt soils with free draining loam topsoil. Formulated to a style which demands the most meticulous attention to detail in the vineyard, only the ripest bunches are hand selected, gently whole bunch pressed and stop fermented at the precise moment when the natural sweetness balances the penetrating acidity.

Originally launched as New Zealand's first virtual winery, the Kim Crawford operations go from strength to strength. A meteoric ride to fame, establishing Crawford's credentials as an immensely gifted recoltant viticole. Honest and exuberant in his appreciation of all things wine, meticulous in the art of vinification, the best grapes are sourced for his eponymous label. Kim Crawford excels at Sauvignon Blanc, having scooped the ANZ Wine Awards and Royal NZ Wine Show, by appointment to Air NZ business class.

An attractively perfumed alternative, Pinot Gris is all about texture and flavour. Characterised by nutty stonefruit characters, medium in body with super balance between fruit sweetness and acidity. Matches well with Asian influenced recipes and will leave a lasting impression. Maestro Crawford never loses a trick, his impressive wines attract show awards like a metal detector. As close to a perfumed palate as one can get without being florid, crunchy pear and honeyed almond flavours persist, viscous and moreish like a peaches & apricot frappé.

Adam Jackson bought the first blocks of land at the heart of Marlborough and took up farming in 1855. His wife planted a gumtree along Jacksons Road, it remains a regional icon and can be seen on the Jackson estate label. It was up to the fifth generation of Jacksons to take an interest in viticulture and establish vines. John Stitchbury released his first vintage in 1991, his love of agriculture and passion for making good wine, earning Jackson Estate the Sauvignon Blanc Trophy at the prestigious London International in 1993.

It is a bit of a tradition at Isabel Estate that just before budburst, all the local sheep are rounded up, and the odd goat as well, to be moved off to holding pastures. This is just before the dear ruminants develop a taste for the succulent new shoots which are sprouting. Exposing the ripening bunches to the sun brings on more tropical flavours for a more complete ripeness, this also serves to tame the chilling acidity which can be at teeth dissolving levels in cooler years.

Pinot Gris really loves Marlborough. The challenge is to achieve complete fruit ripeness without the sugar levels going through the roof, which would result in high alcohol and residual sugar, not the style Isabel aims for. In early summer, serious bunch thinning is required, even after laying down lower bud numbers at pruning time. Too much sun on the ripening bunches can thicken and over colour the skins. The Isabel team take great efforts to ensure that each vine is treated to the right amount of sunshine, for perfect harvests of superbly ripened Pinot Gris.

Classically structured with a well established estate styling, Hunter's have won more than 100 gold at international wine competitions, including Marquis de Goulaine Trophy for Best Sauvignon Blanc in the World at the International Wine & Spirit Competition. Jane Hunter is a highly qualified viticulturist with a long family history of wine growing, she worked closely with eminent Australian oenologist Dr Tony Jordan to achieve the quality of harvests which are benchmarks in the world of Marlborough Sauvignon Blanc.

Fully Organic Certified grown and made, Huia are focused on hand crafting unique wines which express the effusiveness of Marlborough fruit. The range of sites available to Huia provides some exciting opportunities for vinification through traditional as well as more modern techniques to increase the depth of flavour. Fermented to a dry, adults only styling, elderflower notes, red bell pepper and nettles lift the nose; the palate is exquisitely balanced and refined, the excellence of terroir imparts a structure of rich minerality.

One of Marlborough's oldest and most venerable estates, Highfield was established to grazing and agriculture in 1935, at a time when there was no such thing as Marlborough wine. Following gossip of a successful North Island winemaker surveying local sites for viticulture in the 1970s, Highfield was planted to its first acreage of vine. A rogue clone of Sauvignon Blanc proved so successful, that it became the style around which Marlborough wines are based. A remarkably clean and aromatic, tropical kiwi nose and palate, Highfield endure to this day.

Gunn Estate are world class, having claimed top trophy at the International Chardonnay France, 5 Winestate Stars, Gold ANZ and Blue-Gold at the Sydney International, all for varietal whites.

An invigoratingly pure varietal white by top winemaking marksman Denis Gunn, expressing the qualities of Hawkes Bay terroir, focusing on the strengths of the Gunn vineyard. Completely satisfying, redolent with zing galore and the big fruit driven character of the district, made in an uncomplicated early drinking style. A sensational, well balanced and fully integrated Sauvignon Blanc upon release, you'll enjoy Gunn Estate just on it's own, or as a smart accompaniement to fresh grilled fishes and crispy skin chicken.

When George Poppa Gunn first settled in 1920, Hawkes Bay was a farming region where great skill and experience were required to compensate for the poor soils and rather dry conditions. After sixty years of struggling to eke out an existence, providence spoke to the Gunn family with the epiphany that their farm on the banks of Ngaruroro River at Hawke's Bay was Sol superbe for the production of the most splendid, award winning wines. A traditional style of Pinot Gris offering warmth and creamyness, flavoursome and long.

The Greenstone Point vineyards are located on choice soils within the renowned Marlborough winegrowing region. Made famous for it's world class Sauvignon Blanc, Marlborough is graced by a picturesque coastline, sheltered bays and scenic harbours. The Greenstone Point winemakers are as fastidious at managing vines as they are at maintaining the natural beauty of the country, putting their philosophy of minimalist intervention into practice. Their devoted efforts are rewarded each vintage by harvests of ripe and intensely flavoured fruit.