Montana RESERVE Gewurztraminer Gisborne

The 260 acres of Patutahi Estate overlook the Poverty Bay plains, bound by hills which offer excellent protection from the winds, especially in spring and is far enough inland to be unaffected by the cooling sea breezes. The soils, exclusive to the area, are classified as Waihirere heavy silt loam. These are deep and fertile, and when combined with the vineyard's elevated aspect, make it exceptionally well drained. Typically in summer the soils dry and crack, imparting a degree of vine stress which assists in concentrating the fruit flavours. Excellent weather during the 2002 vintage resulted in maximum ripening of the Gewürztraminer grapes and intensely aromatic fruit with outstanding flavours. The majority of the fruit was hand harvested and whole bunch pressed to add elegance and finesse. The balance was skin contacted for four hours to increase complexity of flavour and aroma. The fruit was harvested on six days between the 7th March and 28th March from low cropping blocks within the Patutahi region. The flavour development of the grapes is monitored closely to find the point where natural grape dehydration creates intense aromatics and fruit concentration. Following gentle fruit handling and a long slow pressing. Separate portions of free run juice were cool fermented to preserve the aromatic varietal characters. The fermentation's were stopped to provide a natural balance between alcohol, sweetness, acidity and fruit flavour The wine was then fined, blended, filtered and bottled. Rich and golden in colour this wine has a distinctive rose petal, citrus blossom, lychee and spice aromas of ripe Gewürztraminer fruit. The concentrated palate of ripe fruit flavours are rich and spicy, is balanced with natural grape sweetness and acid. Well structured and refreshing with great length, the wine finishes with an attractive rose oil sweetness. (6 x 75 cl)

A rich golden colour with distinctive rose petal and spice aromas of ripe Gewurztraminer fruit. A portion of late harvested grapes in the blend provide a hint of honey and apricot aromas. Rich and spicy with a hint of sweetness on the palate. The persistence and fullness of flavour is outstanding. Grapes are crushed directly into a tank press and given overnight skin contact. Cool fermentation retains the delicate fruit aromas. The Patutahi Estate overlooks the Poverty Bay flats and is bounded by hills which protect it from cold winds and is far enough in land to be unaffected by sea breezes. Although excellent drinking now this wine will continue to develop with cellaring over the next 5 years. (6 x 75 cl)

Light gold in colour with distinctive ripe chardonnay fruit characters which are predominantly rich and full. Tropical fruit aromas are complemented with toasted vanilla oak characters. On the palate the full and rich fruit flavours are balanced by a good acidity, creamy character and toasty oak flavour resulting in a complex wine with great length and elegance. A portion of grapes are whole bunch pressed and the most delicate juice extracted to create the backbone of the wine. The remainder are crushed and given a period of skin contact in order to extract the fruity flavours from the small Mendoza clone berries. These components are fermented separately in predominantly new French oak barriques and stirred on the lees to enrich the final wine. A portion undergoes malolactic fermentation to add complexity and richness. After nine months in barrels the wine is bottled for further ageing in temperature controlled cellars. The Ormond Estate has a long ripening season giving optimum quality grapes. (6 x 75 cl)

Nick Nobilo VINOPTIMA Gewurztraminer Gisborne NZ from New Zealand, Gisborne by Nick Nobilo Vinoptima Gisborne (6 x 75 cl)

Colour: The wine is pale straw in colour with green tints which will slowly develop into a rich, golden straw colour on ageing. Aromas: Fresh and distinctive Chardonnay aromas of pineapple, passionfruit and grapefruit. Palate: The palate is rich with mouth-filling, ripe fruit flavours and a balanced acidity. The fruit flavours are complemented with a light lees character which gives rise to an excellent palate weight and length of flavour. (12 x 75 cl)

Golden in colour with a rich creamy bouquet, hints of stonefruit, hazel nuts and spicy oak vanilla aromas. Full and powerful on the palate with flavours of ripe peach and grapefruit. The dry, acid balanced finish is enhanced by subtle toasted peppery oak. Grapes are harvested when very ripe at 23-24.5 ºBrix in early to mid April. The juice is fermented in American and French oak barriques followed by maturation for about nine months while remaining on yeast lees. Partial malolactic fermentation softens the natural acidity and adds a lush creaminess. Lees stirring was implemented to broaden the textural interest of the wine. Grapes are selected from the Renwick and Brancott Estates where vines are carefully managed to for optimum fruit exposure and development which ensures low crop yields with concentration of fruit flavour. (6 x 75 cl)

Montana RESERVE Merlot Marlborough NZ from New Zealand, Marlborough by Montana Soft & Supple Reds (6 x 75 cl)

Montana RESERVE Pinot Noir Marlborough NZ from New Zealand, Marlborough by Montana Soft & Supple Reds (6 x 75 cl)

Pale straw colour with green highlights. The aroma is dominated by green olive, lemongrass and capsicum with hints of nectarine. The rich fruit intensity shows sweet capsicum, gooseberry and rock melon flavour. The palate is long, with the fresh herbaceous notes complemented by the riper tropical fruit flavours. A well-balanced wine with fresh, crisp acidity associated with this style. Grapes are harvested from the Brancott and Squire Estates at 22.5-24 brix in late March to mid-April then crushed and left in contact with the skins overnight to maximise flavour extraction and provide strength and fullness of flavour. The free run juice was then drained and fermented slowly at cool temperatures to retain the very distinctive regional and varietal characters. The vine are carefully managed to control vine vigour and maximise fruit flavour concentration by use of leaf plucking an hand pruning to expose the fruit. (6 x 75 cl)