Nose: Subtropical flavours of guava, lime and capsicum intertwined with mineral notes.

Palate: Intense and persistent Martinborough Sauvignon Blanc that shows textural elements and flesh to balance the wines natural vibrancy

Cellaring: Cellar with confidence for 2 – 3 years

Food Match: Ideal for any seafood and lighter style cuisine – Asian, salads, pasta etc

Winemaking: Cool fermented in stainless steel tanks with 10% aged in old French oak barriques for 5 months. Extended time on lees to help create texture and mid palate weight

Cameron Douglas MS – 93 Points – Excellent

“A lovely attractive bouquet led by mineral and bright, fresh pomaceous fruits then a definitive seam of yellow and green cape gooseberry, apple and light tropical fruit suggestions. Enticing and new. Crisp, taut and dry on the palate with a satin touch then a sweet green herb and fruity core reflecting the scents the bouquet offered. Crisp, taut and mineral with acidity and saline qualities invading the palate first then flavours of tropical fruits and apple, citrus zest and golden kiwifruit. New, fresh, lively and delicious with best drinking from day of purchase through 2029.”

June 2026

The post Nga Waka Sauvignon Blanc 2025 appeared first on Nga Waka Wines.

Nose: Exhibits lovely ripe citrus fruit and red apple characters supported by ginger spice and floral notes in the background.

Palate: Dry, the wine is soft-textured and finishes crisp and fresh.

Cellaring: Cellar with confidence for 5-10 years.

Food Match: Ideal for any seafood (fish, scallops, mussels, crayfish) and lighter style cuisine – Asian, salads, pasta etc. Chicken ok but avoid rich, creamy sauces. Great with hard cheeses.

Winemaking: Cool-fermented in stainless steel tanks with extended time on lees to give texture and weight to mid palate.

The post Nga Waka Riesling 2025 appeared first on Nga Waka Wines.

Nose: Exhibits lovely ripe red apple, pear and banana notes, with quince and a touch of spice in the background.

Palate: Dry, the wine has a lovely medium to full bodied mid palate with creamy layers and a crisp salivating finish.

Cellaring: Cellar with confidence for 5 – 10 years

Food Match: Chenin Blanc is food friendly due to its good acidity and excellent body, and so can pair with a wide variety of dishes. Try with Asian dishes like sweet and sour pork or Thai green curry.

Winemaking: Our first Chenin Blanc. Cool-fermented in stainless steel tanks with extended time on lees to give texture and weight to mid palate. 30% aged in old French oak barriques for five months.

The post Nga Waka Chenin Blanc 2025 appeared first on Nga Waka Wines.

Nose: Ripe stone fruit, melon, savoury herbs

Palate: Rich, dry and complex, firm acidity, intense ripe stone fruit characters underpinned by subtle oak and barrel fermentation characters.

Cellaring: Comfortably for 5 to 7 years

Food Match: Perfectly suited to any lamb or white meat dishes and has the weight and texture to cut through richer or creamier dishes.

Winemaking: 100% barrel fermented in tight grain French oak barriques, minimal lees stirring, no malo and 10 months in oak.

Gold Medal at the 2025 New Zealand International Wine Show

The post Nga Waka Chardonnay 2024 appeared first on Nga Waka Wines.

Nose: Delicate aromas of sunflowewr, mandarin and honeycomb.

Palate: Dry with red apple, apricot and walnut flavours. Rich, textured and full bodied.

Cellaring: Will improve in the cellar for 5 -7 years

Food Match: Perfectly suited to any lamb or white meat dish and will easily handle richer or

creamier dishes as it has the fruit weight and texture to cut through the richness and complement those flavours.

Winemaking: 100% fermented in French oak barrels (25% new). No malolactic fermentation. Barrels lees-stirred monthly. 12 months in barrel

The post Nga Waka Home Block Chardonnay 2024 appeared first on Nga Waka Wines.

Nose: Red fruit aromatics with floral and spice notes

Palate: Smooth velvety tannins are supported by a savoury fruit structure that gives roundness and surprising amount of weight and backbone

Cellaring: Will improve in the cellar for 5-7 years

Winemaking: First vintage produced. This wine is stylistically closer to the Beaujolais cru end of the Gamay spectrum rather than the Noveau style.

Fully destemmed to tank where it was covered with CO2 gas and left to ferment. Hand plunged only once in its 15 days on skins and then pressed and racked to old French oak barriques (5-6 years old). Total time in barrel – 9 months.

Light egg wine fining and filtered.

Gold Medal – 2026 National Wine Awards of Aotearoa New Zealand

The post Nga Waka Gamay 2025 appeared first on Nga Waka Wines.

Nose/ Palate: A rich, succulent and powerful Martinborough Pinot Noir showing dark berry and spice flavours underpinned by silky tannins and subtle, refined oak from barrel maturation.

Cellaring: Will improve for 5 to 7 years

Food Match: Suited to a wide range of red meat and game dishes, particularly lamb, venison, rabbit and duck. Will handle savoury sauces and spicey dishes but probably best to avoid cream-dominant sauces.

Winemaking: 10% whole bunches, balance de-stemmed only. Total maceration time 21-24 days. Malolactic fermentation in barrel – tight grained French oak barriques (27% new). 14 months in barrel. Unfined and unfiltered.

• Gold Medal – 2026 NZ International Wine Awards

The post Nga Waka Pinot Noir 2024 appeared first on Nga Waka Wines.

Colour: Pale Gold

Nose: Ripe white stone fruit, red apples and toasted nuts

Palate: The palate is generous and soft with mouth filling ripe fruit characters and creamy notes that give complexity and length.

Cellaring: Early drinking style but will cellar for 2-3 years.

Food Match: Perfectly suited to any lamb or white meat and richer seafood dishes (scallops, crayfish). Will cope with all but the richest sauces.

Winemaking: Fermented in combination of French oak barrels and stainless-steel tanks and aged on lees for eight months before blending and bottling.

• Gold Medal – 2026 New World Wine Awards
• Silver – 2026 NZ International Wine Awards 

• 91 Points – Cam Douglas MS –

“A lovely purity of fruit led by flavours of white and yellow peach then some grapefruit and light vanilla spice qualities. Crisp and dry, medium+ weight with a satin touch, contrasting acid line and flavours of pomaceous, tree and citrus. Delicious and new, bright and ready to drink from 2026 through 2030.”

The post Three Paddles Chardonnay 2025 appeared first on Nga Waka Wines.

Colour: Deep Crimson

Nose: Red berries and cherries mixed with spicy and earthy notes.

Palate: The texture of the wine is soft with supple tannins and carries flavours of red fruits and spice through the palate to a soft, persistent finish.

Cellaring: Will improve in the cellar for 3 to 5 years.

Food Match: Suited to a wide range of red meat and games dishes.

Winemaking: De-stemmed only. Total maceration time was 17 to 21 days. Malolactic fermentation in barrel, tight-grain French oak barriques (11% new). 10 months in oak.

• Double Gold (98 points) – 2026 NZ International Wine Awards
• Silver Medal – 2026 New World Wine Awards 

• 92 Points – Cam Douglas MS

“A distinctive varietal bouquet led by scents of plums and dark cherry, some earthy smoky barrel spice layers, a mix of clay mineral and sweet wood quality. Dry, textured with fine tannins, crisp with medium+ acid line and flavours of strawberry and cherry fruits, some red apple and earthy energy. Balanced though youthful with some tautness with best drinking from 2028 through 2033.”

The post Three Paddles Pinot Noir 2025 appeared first on Nga Waka Wines.