Kim Crawford PANSY ROSE Marlborough NZ

2004 was a challenging vintage in Marlborough, due not only to high crop levels but also to a very cool February. However, good weather returned in March and April, and a later than average harvest has resulted in wines with great intensity of varietal character. Kim Crawford's control over his own grape supply has ensured that quality remains at its current very high level. The 2004 Dry Riesling was made from fruit from two different later ripening vineyards in Marlborough with different flavour profiles to add complexity to the wine. This Riesling is full bodied with a hint of sweetness balanced with crisp acidity. It has great length of flavour and will improve with cellaring. Again, this wine has been bottled under the Stelvin closure, so that it can be enjoyed free from cork taint, in perfect condition. (12 x 75 cl)

Colour: Moderate depth of colour with strong crimson on the edges. Aroma: Intense primary Pinot Noir fruits, especially raspberry and cherry, and hints of sweet oak. A subtle beef Bovril complexity is beginning to occur. Palate: Intense primary pinot noir flavours abound. Sweet berry fruit is complexed with toasty oak and ripe tannins. The palate is full bodied with great richness and longevity. Full bodied with the unusual combination of power and elegance seen only in the best Marlborough Pinot Noirs. (6 x 75 cl)

The Kim Crawford Pinot Noir has perfumes of black cherries and red currants on the nose, with hints of smoke and a little oak. On the palate, the juicy, cherryish fruit is to the fore, with ripe, soft tannins and a clean, succulent finish. Kim’s control over his own grape supply has ensured that quality remains at its current very high level. He now has a stake in over 100 hectares of vineyard, while the rest of his fruit comes from growers with whom he has developed long term arrangements. All of this has resulted in better fruit, which in turn means better wines. The wine has again been sealed with a Stelvin closure. This ensures cork taint is eliminated, oxidation is minimized and that the wine arrives as was intended by the winemaker. (12 x 75 cl)

Kim's Unoaked Chardonnay is still the benchmark for this style in New Zealand. The Marlborough Unoaked Chardonnay has a pale straw colour with touches of green and gold. On the nose lifted stone fruit combines with butterscotch, and on the palate tropical fruits abound with a full and rich mouthfeel. Good fruit weight and length is balanced nicely with firm acidity. Sourced from selected cool sites in Marlborough, the grapes for the Kim Crawford Unoaked Chardonnay obtained full ripeness with high levels of natural acidity. The wine is bottled under Stelvin closure, so that it can be enjoyed free from cork taint, in perfect condition. (12 x 75 cl)

The Marlborough Pinot Gris is pale straw in colour with hints of vibrant green. On the nose there are clear butterscotch and apple aromas coupled with a hint of citrus. On the palate, the wine is rich and ripe full with peach and honey notes. Kim Crawford Wines was established in late 1996. Kim’s control over his own grape supply has ensured that quality remains at its current high level. Once again, this wine is sealed under a Stelvin closure to ensure it reaches you free from cork taint and in perfect condition. (12 x 75 cl)

Pale straw in colour, with touches of green, the Marlborough Sauvignon Blanc from Kim Crawford has classic aromas of gooseberry, passion fruit and tropical fruits mixed with a touch of herbaceousness. The wine is mouth-filling with good texture and finishes well with crisp acidity and great length. These grapes were selected from a number of vineyards throughout the Marlborough region. Individual blocks were targeted for their strengths and overall contribution to the blend. Kim’s winemaking philosophy is straightforward: With every wine I make, I aim to let the natural flavour of the grape flow through into the final product. New Zealand grapes benefit from a natural fruitiness. My role as winemaker is to make sure that this succulence and richness is abundantly present in the wine you pour from the bottle. (12 x 75 cl)

Each vintage Kim Crawford Wines discover small batches of exceptional grapes which they make into their Small Parcel SP range and the Spitfire derives its name from the origin of the grapes which were grown on the Delta vineyard formerly used as an air force training base during WWII. Spitfire is a hugely aromatic and intense wine with nettle, grapefruit and tropical notes, which are underscored with the typical herbaceousness (12 x 75 cl)

Kim Crawford ANDERSON VINEYARD Pinot Noir Marlborough NZ from New Zealand, Marlborough by Kim Crawford Te Awanga Hastings (6 x 75 cl)

Spitfire derives its name from the origin of the grapes which were grown on the Delta vineyard formerly used as an air force training base during WWII. Pale, almost white in colour, the perfumes of the Sauvignon Blanc are explosive. A blend of nettles, gooseberry and tropical fruit combined with the characteristic herbaceousness of this variety. On the palate the wine is intense, with tropical fruit flavours such as passion fruit combined with hints of fig. Rich and full on the palate, it is a blend of sweet fruit and zingy acidity. Long and spicy on the finish. Kim Crawford Wines was established in late 1996, when Kim launched a range made from fruit grown in the South Island. Kim's control over his own grape supply has ensured that quality remains at its current very high level. He now has a stake in over 100 hectares of vineyard, while most of the rest of his fruit comes from growers with whom he has developed a long term arrangements, something that means he can ask the grower to reduce yields or pick exactly when Kim decides the time is right. All of this has resulted in better fruit, which in turn means better wines. The saying 'good things come in small parcels' applies particularly to these wines. Each vintage, Kim discovers small batches of exceptional grapes that he makes into the Small Parcel SP range. The fruit from the Delta vineyard proved exceptional this year and although it is unusual that a single vineyard produces a full enough spectrum of flavours to make a complete wine. The grapes were machine harvested, destemmed and pressed immediately, then cold-settled for 36 hours. The juice was then racked, warmed and inoculated for cool fermentation in order to retain as much of the Sauvignon Blanc character as possible. (6 x 75 cl)