Peregrine Wines Riesling Central Otago NZ

Peregrine Wines Riesling Central Otago NZ from New Zealand, Central Otago by Peregrine Wines Central Otago Ltd Queenstown (12 x 75 cl)

Peregrine Wines Pinot Noir Central Otago NZ from New Zealand, Central Otago by Peregrine Wines Central Otago Ltd Queenstown (12 x 75 cl)

Created in a medium-dry style with an aroma suggesting citrus fruits and hints of pineapple combined with zesty acidity and natural fruit sweetness. Wild Earth founder Quintin Quider is an expatriate Californian, a diver and fisherman who was lured to New Zealand by its beauty and brilliant light. He was so enamoured by the landscape of Central Otago when he first visited the region that he bought a vineyard in 1998. Today, he owns 36 hectares of vineyard, and together with his small and dedicated team is transformnig Wild Earth into one of Central Otago's most exciting wines. Central Otago is the world's southernmost winemaking region. It is mountainous, rising to over 2000m with the vines planted among spectacular alpine scenery. The vineyards are also the highest in New Zealand, located between 200 and 400 metres above see level. (12 x 75 cl)

Hand picked on a cool autumn morning and gently whole cluster pressed, only free run juice was used for this wine. Fermentation was conducted in stainless steel tanks at low temperature with a specialist strain of Riesling yeast designed to retain aromatics. The wine has an alluring perfume of root-ginger, lantana and limes while the palate is light, taut and crisp. A great wine to drink as an aperitif or with rich creamy foods, it provides an interesting counterpoint in texture with poultry, grilled fish or spicy Asian inspired cuisine. Sealed with a Stelvin® screw cap seal we are confident this wine will reach you in perfect condition. Drinking well while young this dry white wine will develop complexity and character as it matures in bottle over the next 5-8 years. (12 x 75 cl)

The Central Otago Pinot Noir is deep in colour and intense on the nose with brambles and spicy, gamey perfumes whilst rich, smoky plum notes follow on the palate. It has a good depth, robust structure and a long finish. Wild Earth founder Quintin Quider is an expatriate Californian, a diver and fisherman who was lured to New Zealand by its beauty and brilliant light. He was so enamoured by the landscape of Central Otago when he first visited the region that he bought a vineyard in 1998. Today, he owns 36 hectares of vineyard, and together with his small and dedicated team is transformnig Wild Earth into one of Central Otago's most exciting wines. Central Otago is the world’s southernmost winemaking region. It is mountainous, rising to over 2000m with the vines planted among spectacular alpine scenery. The vineyards are also the highest in New Zealand, located between 200 and 400 metres above see level. Although small, Central Otago is a rapidly developing wine growing region, with an international reputation for the best Pinot Noir in the world. More than 70% of grapes grown in Central Otago are Pinot Noir. This vintage of the Wild Earth Pinot Noir is sealed under Stelvin closure to maintain wine freshness. (6 x 75 cl)

Vintage kicked in through the second and third weeks of April. Every clone and block was picked and handled separately in the winery, de-stemmed and soaked for up to a week until indigenous yeasts begain fermentation. We then plunged the ferments with 'Bigfoot', the latest addition to the winemakers' toy cupboard, which proved extremely useful during those late night punchdowns. Each ferment was gently pressed and run off to tight grained French Oak barrels and matured in our underground cellars at Lake Hayes. After Malolactic fermentation in the spring the wine was racked and the blend made for this Amisfield Pinot Noir. The style is classic Central Otago Pinot, showing concentration from ripe fruit & low yields, complexity from the range of vineyard components, and texture from well handled fermentation and maturation. Drinking well on release we are confident this wine will improve with careful cellaring for up to 5 years from vintage.' (12 x 75 cl)

Clean ripe fruit, hand picked and whole bunch pressed to stainless steel tanks and 20% to 600 litre French 'Demis Muis' barrels. The tank portion was fermented with a slow fermenting cultured yeast to retain the delicate aromas of pear and quince. The barrels were fermented at high temperature with elevated solids in the juice that produces both glycerol and extract. The resultant wine was then retained on lees for 5 months to develop a silky, wrap-around texture that we love in Pinot Gris. While technically dry this full-bodied white wine has tremendous depth of flavour and character. It is a style that will happily develop in the bottle, producing classic aged characteristics of lanolin and stone fruit preserves. Drink either on its own or with richly textured dishes such as terrines, smoked meats, grilled vegetables or the ultimate, fresh foie gras. Indulge. (12 x 75 cl)

Felton Road Riesling Central Otago New Zealand from New Zealand, Central Otago by Felton Road (12 x 75 cl)

Richardson Pinot Noir Central Otago New Zealand from New Zealand, Central Otago by Michelle Richardson Wines (6 x 75 cl)