Current wines available for sale

Dream Maker Pinot Gris 2010

Hand-picked from our estate vineyard in first week of May, the fruit was lightly whole bunch pressed at a low pressure. The juice was cold settled for two days, racked into the fermentation tank with generous solids, and then a long cool fermentation for one month occurred.

Gentle handling and minimal intervention has led to a pure varietal Pinot Gris with aromas of ripe pears intermingled with floral and lychee notes and delicate mineral undertones. The palate is lush with an oily texture, finishes clean and crisp with lingering of honeyed pears and spice.

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Heartbreaker Chardonnay 2009

This country produces brilliantly distinctive central otago wines and because of the altitude, it can also produce heartbreak for the winegrower with unseasonable weather.

The fruit was harvested on the 7th of May at 24.8 Brix and was whole bunch pressed and cold settled. 20% of the juice was put in a combination of new and old French oak before cool fermentation at 12-15°C. Barrel components were lees stirred and partial malo-lactic fermentation adds further complexity and texture.Fruity and elegant on the nose this wine shows creamy notes of apple and subtle spice. Firm acidity grounds a textural palate displaying white peach and subtle oak framed in the hallmark minerality of Gibbston Chardonnay.

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Please note: Liquor License holders should log-in to Wine Trade Online with their Username and Password to view trade prices. Please click here to visit the user registration / login page on the Wine Trade Online.

Incognito Pinot Noir 2010

The clone 5 for this wine was harvested on the 30th of April and 1st of May while parcels of clones 10/5 and 115 were harvested two weeks later. The lots received an average 25% whole bunch component. The must was kept cool for a 10-day cold maceration period before the majority of the lots were inoculated with several different yeast strains. About 20% of the wine was allowed to undergo natural yeast fermentation for further complexity. After fermentation was complete the wines received a further 10 days of maceration to allow for full integration of the tannins. After 11 months in French oak (30% new) the wine was bottled unfined and unfiltered Alcohol content (%v/v) 14.0, Titratable acidity (g/L) 5.5, Total sugars (g/L) <1.0, Total Sulphur dioxide (mg/L) 70.

Bright red fruit mingles with dark cherry notes and spice on the nose with a savoury depth of flavour on the palate. Rich fruit fills the mouth while chocolate notes; dried herbs and blackberry briar are framed by subtle vanilla oak. Silky tannins drive a lingering finish showing ripe plum and further elements of spice.