2018 NEW ZEALAND COLLECTION

Amisfield

Pisa/Central Otago, New Zealand

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Amisfield is a Central Otago based specialist producer of Pinot Noir and aromatic white wines created from fruit grown on their Estate vineyard beneath the Pisa Mountain range in the Cromwell Basin, Central Otago. This privately owned company’s 200ha property, once a prominent high country merino station, is one of the largest single vineyard estates in the Central Otago region. Over 80ha is currently planted with the majority of the vines being over ten years old.

Amisfield wines reflect the company’s grape growing and winemaking philosophy underlining faithful expression of site, minimal winemaking intervention and ultimate fruit purity. Stringent yield management practices deliver concentrated fruit flavour, consistency and complexity derived from the range of soils found on the vineyard.

Amisfield is an accredited and committed member of the New Zealand Winegrowers’ Sustainable Winegrowing Programme centring on a quality management system and environmental sustainability.

Winemaker: Dr. Stephanie Lambert

Amisfield

VOL


17 Sauvignon Blanc 750ml
16/18 Chenin Blanc** 750ml
17/18 Pinot Gris 750ml
17/18 Rosé (Pinot Noir) 750ml
16 Pinot Noir (v) 750ml
15/16 Pinot Noir (v) 375ml
15 RKV Reserve Pinot Noir** (v) 750ml

*Limited (v) Vegan Friendly

Cedalion

Waiheke Island, New Zealand

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Sam Harrop is a New Zealand Master of Wine, wine maker, international wine consultant, and author who has lived and worked abroad for many years.

Well-known for challenging conventions in the making and selling of wine internationally, in 2013 Sam returned to New Zealand with a challenge in mind: to make world-class chardonnay from an untested site on Waiheke Island, New Zealand – a region not renowned for chardonnay. The results spoke for themselves.

Following the success of this project, Cedalion has grown into a small, export-focused operation centered on single vineyards – predominantly Chardonnay and Syrah – with a focus on site expression and sympathetic winemaking.

Cedalion wines embody the values of their maker: Subtlety, singularity, and longevity. Wines are made from single vineyards chosen for their uniqueness and ability to produce a premium example of the varietal. They are a true reflection of the site in any given year.

All wines adhere to Sam’s winemaking philosophy: Hand harvesting at optimum ripeness, meticulous sorting and sympathetic intervention in the winemaking process.

Cedalion was the name of the servant in Greek Mythology who stood on the shoulders of blinded Orion to guide him to the East. The name reflects Sam’s huge respect for the many wine ‘giants’ who have contributed to his knowledge and experience along the way, as well as his own intention to do the same through his educating, writing and speaking endeavors.

Winemaker: Sam Harrop MW

Cedalion

VOL


15 'Arae' Chardonnay 750ml
14 'Mineral' Chardonnay 750ml
14 'Block' 31 Syrah 750ml
14 'Clonal' Syrah 750ml

Kumeu River

Kumeu, New Zealand

Vegan Friendly

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Respect, patience, and adaptability – Each is an integral part of the Kumeu River success story, not only in the making of good wine, but also in the making of a thriving family business that spans many generations.Kumeu River’s Chardonnays are considered the best in New Zealand, and among the best Chardonnays produced anywhere. Often mistaken for top quality Grand Cru Burgundies, these wines offer fantastic value for money.

“Kumeu River and (winemaker)  Michael Brajkovich MW have both become synonymous with New Zealand’s finest Chardonnay. For over two decades they have fashioned Burgundy-inspired wines (particularly Meursault) with their Mate’s Vineyard Chardonnay winning accolades far and wide.” – Robert Parker

Winemaker: Michael Brajkovich

Kumeu River

VOL


16 'Village' Pinot Gris 750ml
16/17 'Village' Chardonnay 750ml
16 'Village' Pinot Noir 750ml
16/17 Pinot Gris 750ml
18 Pinot Gris 375ml
16/17 'Estate' Chardonnay 750ml
15/16 'Estate' Chardonnay 375ml
14 'Coddington' Chardonnay 750ml
15/16/17 'Coddington' Chardonnay 750ml
14 'Hunting Hill' Chardonnay 750ml
16/17 'Hunting Hill' Chardonnay 750ml
16/17 'Mates' Vineyard' Chardonnay** 750ml

Lake Hayes

Central Otago, New Zealand

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The name might be different, but the approach is the same. As with its renowned sibling Amisfield, Lake Hayes wines reflect the land they’re grown from, with a style of winemaking that allows the fruit to express itself from vintage to vintage. The grapes for Lake Hayes come from some of the best growing areas in Central Otago.

Lake Hayes wines are made in an early drinking style with a fresh, fruity appeal. They are young and lively, yet balanced and sophisticated. Perfect for a picnic in summer or dinner by the fire in winter. Coming from Amisfield, they represent extraordinary value.

Winemaker: Dr. Stephanie Lambert

Lake Hayes

VOL


17/18 Pinot Gris 750ml
16 Pinot Noir (v) 750ml

(v) Vegan Friendly

Lighthouse
Gin

Martinborough, New Zealand

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Lighthouse Gin is the brainchild of Neil Catherall. Born and raised in Masterton, Neil was a beer man and worked as chief engineer at New Zealand Breweries in the 1970’s, before spending the next 20 years in finance until he retired with his wife to Greytown in 2001.

Handcrafted in Martinborough, Lighthouse Gin draws its name from the iconic Cape Palliser lighthouse on the southernmost tip of the North Island of New Zealand. Each hand-crafted and hand-distilled batch of Lighthouse Gin contains a unique blend of pure mountain spring water with individually distilled botanicals, including hand zested New Zealand navel oranges and Yen Ben lemons, with hints of native botanicals including Kawa Kawa, to create a batch distilled premium Dry Gin.

Double distilled in a 200 litre copper pot, each batch has its own subtle flavour, but carries the signature Lighthouse style, which may be best appreciated in a dry martini or in a refreshingly flavoursome gin and tonic.

Lighthouse Gin

VOL


NV Batch Distilled Gin (42% alc/vol) 750ml

Russian Jack

Martinborough, New Zealand

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One of the most famous swaggers of the Martinborough region was a man known simply as Russian Jack ( Barrett Crumen, b.1878 -d. 19 September, 1968). Although his origins have been disputed between Russia and The Ukraine, he was actually born in Latvia in 1878. He joined the merchant marine when he was 24 and probably spent the next decade working as a seaman. His arrival in New Zealand was probably not intentional. He was working on a British ship, the Star of Canada, when she was caught in a storm off the coast of Gisborne. The ship foundered and the crew had to be rescued and brought ashore.

Legend has it that Russian Jack (as he would later be known) needed to get to Wellington to catch another ship. He started walking and although he eventually made it to Wellington, he never went to sea again. He just kept walking, mostly around the Wairarapa area. He was far more at home on the country roads and he gained quite a reputation. He was a big strong man in his youth and worked on farms to make a living. He was fond of a smoke and would often call on Bill Kemp, the Mayor of Masterton, who was known to grow and cure his own tobacco.There are many stories about Russian Jack and lots of people claim to have known him. They say his English was poor but he was very polite and meticulous in his grooming. He became deaf later in life, possibly because he stuffed his ears with paper soaked in lard “to keep the bugs out”. He was in his late 80s when he finally gave up the road. By then he was deaf, bow-legged and footsore. In 1965 he was admitted to Pahiatua Hospital with frostbitten feet and later transferred to Greytown Hospital where he died in 1968 at the age of 90. A statue celebrating his life can be found next to the Masterton Library.

Russian Jack was a pioneer of the Martinborough region. These rich and fertile lands that are now covered in picturesque vineyards produce world class wines thanks in part to the hard working nature of its people both past and present and this wine is named in the spirit of that tradition.

Winemaker: Paul Mason

Russian Jack

VOL


17 Sauvignon Blanc (Marlborough) 750ml
16 Pinot Noir 750ml

Te Kairanga

Martinborough, New Zealand

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The stone-filled river terraces are free-draining while the top soils vary from slope to slope. A rain shadow effect created by the Rimutaka Ranges to the south-west and the Tararua Ranges to the west keeps the region dry.

This combination of ‘terroir’ factors means that Martinborough vineyards are typically low-yielding, enhancing fruit intensity. Martinborough’s long ripening season, with cool night and warm daytime temperatures, slowly builds the structure needed to create complex Pinot Noir’s and aromatic whites. Best known for our Pinot Noir across these core vineyards there are over 60 distinct Pinot Noir sites taking into account, clone, soil, trellising and vine density age and orientation. Our ‘gravity’ designed winery is ideal for minimal handling high quality Pinot Noir production with multiple small fermenters to enable specific blocks to be vinified separately.

Our flagship wine John Martin, made only in exceptional years, is named in honour of the founding father of the Martinborough Township with our winery and home vineyard located on part of his original land.

Winemaker: John Kavanagh

Te Kairanga

VOL


17 Estate Sauvignon Blanc 750ml
17/18 Estate Pinot Gris 750ml
17 Estate Pinot Noir Rosé 750ml
16/17 Estate Pinot Noir 750ml
16/17 'Runholder' Pinot Noir 750ml
17 'John Martin' Chardonnay 750ml
16/17 'John Martin' Pinot Noir 750ml

The
Bone Line

Waipara, New Zealand

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Named in reference to the nearby K-T Boundary line that is evidence of the global catastrophe of an asteroid impact on the earth and the end of the Mesozoic Era and the extinction of the dinosaurs. Each of the wines’ labels features fossils discovered in the Waipara River dating back as far as 65 million years. The labels thus bear a tangible connection with the land on which the fruit is grown, old vines and the family partnership of Tutton Sienko & Hill’s growing experience.

The Boneline is situated deep in the Waipara Valley, snuggled in the lee of the Teviotdale hills that provide protection from cool easterly winds but open to warming north west winds. The protective Southern Alps ensure low rainfall, abundant sunshine and often very warm summers, helped by the famed hot, dry nor’wester winds, though cooling sea breezes and the occasional cold southerly fronts temper this. Drought risk is mitigated by irrigation. Canterbury’s long dry autumns coupled to good diurnal variance help provide phenolic ripeness, complexity and a variety of styles. Growing Degree Days for the Waipara region range between 1,000 – 1,200.

Planting started in 1989 and there are now some 60 acres of producing vines. Soils range from river gravels with silt & limestone to alluvial loams over gravels. The blocks in the vineyard differ in height and aspect with the river terraces being partially encompassed by cliffs.

The vineyard’s natural amphitheatres allow a wide range of varieties to grow and ripen (considering the region & climate), creating incredibly diverse flavours.

The Bone Line are members of Sustainable Winegrowing New Zealand, which provides a framework for the best viticultural practices to protect the environment while efficiently producing premium grapes.

Winemakers: Paul Goodege &
Jeff Sinnott

The Bone Line

VOL


16 Barbone Chardonnay 750ml
16 Sharkstone Chardonnay 750ml
16 Pinot Noir 750ml
16 Waimanu Pinot Noir 750ml

The Pass

Marlborough, New Zealand

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This wine was named after the saddle in the range that separates the two main valleys in Marlborough, the Awatere & the Wairau. This saddle allowed travellers to “pass” between the two. This is also an indication of the selection of the fruit as the best parcels from Wairau and the Awatere valley are used in varying amounts each vintage to produce The Pass.

Combining fruit from both the Wairau and Awatere Valleys adds an extra dimension to The Pass Sauvignon Blanc, with the Wairau fruit lifting the aromatics and the Awatere adding an attractive mineral note. The wine exhibits bright lemongrass and citrus aromas. On the palate, intense citrus fruit flavors lead to a crisp finish.

Winemaker: Stu Marfell

The Pass

VOL


17 Sauvignon Blanc 750ml
17/18 Pinot Gris 750ml

Vavasour

Awatere/Marlborough, New Zealand

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The Vavasours arrived in New Zealand and established themselves in the Awatere Valley in 1890. Nearly a century later in 1985, Peter Vavasour identified the Awatere Valley as the new frontier for New Zealand wine growing and planted the first grapes there. Vavasour’s first vintage was 1989; within three years they were garnering high accolades and had officially put Awatere Valley on the map of great wine making regions.

It’s not just the grinding winds from the west or the imposing presence of Tapuae-O-Uenuku, the towering peak that looms over Marlborough’s Awatere Valley. It’s not just the deep, rocky soils formed millions of years ago by relentless glaciers that molded the landscape. It’s not just the arid climate marked by sundrenched days and cold nights. It’s the combination of all those things together that shape the inimitable character, flavours and textures of Vavasour wines.

Winemaker: Stu Marfell

Vavasour

VOL


18 Sauvignon Blanc 750ml
17 Pinot Gris 750ml
16 Chardonnay 750ml
15/17 Pinot Noir 750ml
13 'Claudia’s Vineyard' Sauv. Blanc 750ml
15 'Anna’s Vineyard' Chardonnay 750ml
15 'Felix’s Vineyard' Pinot Noir 750ml